Eating beef again!???

[dezhen2001]

true... like now i can be up at 3am, have 6 slices of toast, some ice cram and a drink and not have to worry about putting on any weight

any more?

dawood

[Serpent]

Of course....

Lots more...

er..

Look! A giraffe!


*runs away*

[dezhen2001]

LMAO

dawood

[Serpent]

Hey, here's something else. We can usually run faster and further!

[dezhen2001]

true, usually from those big guys (or ladies ) who trouble us

dawood

[Serpent]

You can squeeze through a cat flap to rob people.

[Serpent]

But you'd have trouble getting the TV and VCR back out the same way, I guess. You'd have to just stick with taking jewellry and cash.

[dezhen2001]

LMAO... ur obviously not a theif... once in u can open the door from INSIDE

dawood

[Serpent]

Originally posted by dezhen2001
LMAO... ur obviously not a theif... once in u can open the door from INSIDE

dawood

Oh yeah!

****, I'm an honest guy!

[Xebsball]

GDA has orgasmic pleasure mocking tubby people

[dezhen2001]

im sure ur a diamond geezer
Xebs: i almost had to spit our my drink of water there when i read that

dawood

[Serpent]

Originally posted by dezhen2001
im sure ur a diamond geezer

I do me best.

[Merryprankster]

Actually, crock-pots are excellent for a busy cook. I don't actually own one myself, but then, I have a stove and an oven, and if I need a "crock pot," I just toss my stew/braise/what-have-you in the oven on low and let it do its thing overnight, vice a very specific tool like a crock pot.


A crock pot is, however, a massively useful thing. It turns out soups, stews, and braises very, very easily. A few cuts you might wish to consider for use in a crock pot--FWIW, all of these cuts are inexpensive because wet cooking like this is designed for meats heavy in connective tissue, which breaks down and lends body, flavor, moistness to the dish. They do, however, make awful steaks.

Beef-
Stay away from: Anything labeled rib eye, anything-loin, anything strip, anything flat-iron. These are good eating but will be expensive and ruined by braising. They will become dry and tasteless. Do not use skirt, hanger or flank steak for braises unless you enjoy sawdust like textures, and want to bring back odd memories of eating pencil shavings as a child. Also stay away from anything labeled round. This is a popular roast for many people for braising, and I find this sort of mystifying. Round roasts of any sort are lean with little connective tissue. Nice for rare roast beef you can make VERY thin slices out of and serve as a sandwich. Horrible for braising. Do not use "stew meat." You have no idea what you are getting, and it is usually more expensive than buying a good roast and cutting it up yourself.

DO use--Chuck, short ribs, shins, brisket, oxtail. Chuck is the most readily availabe and usually pretty cheap. Short ribs and oxtail can also be cheap depending on availability, but chuck is sort of my "standby." I always have one laying around in the freezer. Brisket tends to be a bit more expensive, and a little more lean. It's the same cut classic corned beef is made from. It also requires a bit more attention, so it may not be suitable for your schedule.

Pork-

Don't use any type of loin anything, no pork chops. Country ribs can be used, but are sometimes too dry for just walking away from. I like boston butt the best. It's got plenty of fat and can take benign neglect quite well. It's also fantastically cheap. Just slap in in the crock pot and let it do its thing. If you're making a stew or chili or something, you may wish to stop the cooking before it falls apart completely... but there is another, wonderful use for boston butt: Pulled pork sandwiches. A little salt and pepper, throw the butt in the crock pot, and let it cook to death. When you come back, pull it out and coarsely shred it. Grab some hamburger buns and some of your favorite barbeque sauce and you're in business. I like mine with coleslaw on the sandwich and a vinegar based sauce, but that's up to you .

Lamb-

You have to be kind of careful with Lamb. The fat has a VERY strong flavor, and it has a very heavy, greasy mouth feel. Drinking ice cold water with a lamb dish is a bad idea. The fat congeals on the tongue. It's a bad idea, IME. Trim the meat fairly carefully. Breast and leg of lamb are both pretty good. It's hard to find other cuts anyway. If you like the flavor, go with the slightly purplish older lamb. It's almost mutton, but it's a little cheaper, usually.

Root vegetables stand up to long term braising well, and canned stocks are not too bad for standby work. Poultry makes crap braises, as does any sort of seafood. Although, squid can actually take a beating. However, since I don't like fish much, you won't catch me making it.

[guohuen]

Very good advice. (I'd know. I'm a chef.)
MP has done his homework.

[IronFist]

MP: Thanks for the instruction! We'll see if I buy a crock pot. How much do they cost? I'm not usually one for stews, though. How much stew would it take to get 600-800 calories?

Next question, what's a "braise?"

Thanks

IronFist