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I bought a slow cooker today ...

 
 
msolga
 
  1  
Reply Mon 9 May, 2011 08:01 am
@NettieK,
Any particular favourite slow-cooked dishes, Nettie?
Butrflynet
 
  1  
Reply Mon 9 May, 2011 11:56 am
@NettieK,
I used to love my slow cooker until a few months ago when we got a new pressure cooker, one of the digital models.

What used to take several hours to cook only takes half an hour, even from a frozen state, and the texture and flavors are unbelievable.
0 Replies
 
mckenzie
 
  2  
Reply Mon 9 May, 2011 02:25 pm
@msolga,
This cabbage roll casserole is tasty and much easier than making the real thing.

1 1/2 pounds (750 g) lean ground beef or turkey
2 onions finely chopped
1 clove garlic, minced
1 tsp (5 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1 can (7 1/2 oz or 284 ml) tomato sauce
1 cup (250 ml) water
1 can (10 oz or 284 ml) condensed tomato soup, undiluted
1/2 cup (125 ml) long-grain rice, uncooked
4 cups (l L) shredded cabbage
1/3 cup (75 ml) tomato juice or water
Sour cream

MAKE AHEAD: Follow preparation instructions and refrigerate overnight in the slow cooker stoneware if it's more convenient.

In skillet, over medium-high heat, cook ground beef/turkey, onions, garlic, salt and pepper, breaking up meat, until no longer pink. Drain off any fat. Return to heat and add tomato sauce, water and half the can of tomato soup, mixing well. Add rice and stir to combine.

Place half the meat mixture in lightly greased slow cooker stoneware, then half the cabbage. Top with remaining meat mixture, then remaining cabbage.

Combine remaining tomato soup with tomato juice, mixing well, then pour over mixture in slow cooker

Cover and cook on low for 8-10 hours or high for 4-6 hours.

Serve with sour cream.
0 Replies
 
mckenzie
 
  2  
Reply Mon 9 May, 2011 02:59 pm
@NettieK,
Real BBQ pulled pork is smoked for hours and hours, but when we can't get that, I use a recipe I found a recipe online a couple of years ago for Ultimate Cheater BBQ Pork. It's the next best thing and I've made it often. Here's the link:

http://thebittenword.typepad.com/thebittenword/2008/11/ultimate-cheater-pulled-pork.html

I haven't used as much bottled liquid smoke as the recipe calls for because it looks like a lot. I use roughly 2 ounces (60 ml).

Delicious on a bun with coleslaw either overtop of the meat or on the side.

The leftovers freeze very well.
mckenzie
 
  2  
Reply Mon 9 May, 2011 03:03 pm
@mckenzie,
By the way, have a look at the blog where the above link came from. It's called "The Bitten Word" and it's a great food blog!

http://www.thebittenword.com/thebittenword/
msolga
 
  1  
Reply Mon 9 May, 2011 07:46 pm
@mckenzie,
Thank you, mckenzie! Smile
0 Replies
 
msolga
 
  1  
Reply Mon 9 May, 2011 09:12 pm
@mckenzie,
Quote:
bottled liquid smoke

I've never ever heard of bottled liquid smoke before!
It sounds like something a fantastic magician, might use. Smile
margo
 
  1  
Reply Mon 9 May, 2011 09:18 pm
@msolga,
Olga

I was just about to comment on that. Have you ever seen it anywhere?
msolga
 
  1  
Reply Mon 9 May, 2011 09:21 pm
@margo,
No, it's a complete mystery to me, margo.
Sounds very interesting, but!
0 Replies
 
Butrflynet
 
  2  
Reply Mon 9 May, 2011 09:22 pm
@msolga,
http://en.wikipedia.org/wiki/Liquid_smoke

msolga
 
  1  
Reply Mon 9 May, 2011 09:25 pm
@Butrflynet,
Butrflynet to the rescue again! Smile
Quote:
Liquid smoke consists of smoke produced through the controlled burning of wood chips or sawdust, condensed into solids or liquids and then dissolved in water. This solution can be modified to develop a wide range of smoke flavors.

Amazing. What will they think of next? Surprised
Smoked flavour without the actual smoking process.

Butrflynet
 
  2  
Reply Mon 9 May, 2011 09:27 pm
@msolga,
I tried to find a substitute you might be familiar with but it doesn't look like there is such a thing.

Personally, I'd rather not use the stuff. It has a peculiar taste to it that always tells you liquid smoke has been used.
msolga
 
  1  
Reply Mon 9 May, 2011 09:58 pm
@Butrflynet,
Well thank you very much anyway for trying, Butrflynet.
It would have been interesting to try, just to see what it tastes like.
Butrflynet
 
  1  
Reply Mon 9 May, 2011 10:11 pm
@msolga,
Okay, I kept looking and did a search specific to Oz and found this for you:

http://www.mistygully.com.au/liquidsmokehome.htm
Butrflynet
 
  2  
Reply Mon 9 May, 2011 10:12 pm
@Butrflynet,
And I found some substitutes for you. Had to look under flavorings and extracts:

http://www.foodsubs.com/Extracts.html

Quote:
liquid smoke Notes: This is a very potent seasoning that imparts a smoky flavor to meat, fish, and vegetarian mock meat products. A little goes a long way. Substitutes: smoked ham hocks (in a stew or sauce) OR omit from recipe OR chipotle pepper (hotter) OR bacon
msolga
 
  1  
Reply Mon 9 May, 2011 10:32 pm
@Butrflynet,
Thanks again! Smile
mckenzie
 
  2  
Reply Mon 9 May, 2011 10:52 pm
@msolga,
Re Butrflynet's comment, it does have an awful taste by itself. Very bitter,

In a dish like the one I described, with that amount of meat and sauce, it just adds a whiff of smoke rather than taste to the dish.

I wouldn't worry about it if you can't get it, just add Lee and Perrins Worcestershire to your taste to add some depth of flavour.

Mind you, I think you may be able get it if you want to (did some research), at store like Essential Ingredient or Barbecues Galore, though, personally, I would not bother.
msolga
 
  1  
Reply Mon 9 May, 2011 11:19 pm
@mckenzie,
I might just check (locally) and see what I can find, mckenzie.
The trick, I gather, is just a wee bit. Smile
0 Replies
 
dlowan
 
  1  
Reply Tue 10 May, 2011 02:41 am
@msolga,
Won't the bacon bones do the job?



Edit: Oops...wrong recipe!
msolga
 
  1  
Reply Tue 10 May, 2011 05:17 am
@dlowan,
For the pea & Ham soup, you mean, Deb?
If so, yes. They're what I usually use, but my deli at the market didn't have any that day.
0 Replies
 
 

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