Crock Pots......

[Nebe]

Originally Posted by tattoobob

My wife just made the best beef stew, I took a bowl to the table, put salt on and then went to put pepper on and the dam cardboard pepper shaker blew up and the whole container of pepper went in the bowl , Lucky there was a whole crock pot full

Bob, maybe your wrist went to it's default setting..

[Back Beach]

Originally Posted by Bronko

Hey Mike do you have that porketta recipe? I want to give that a shot. Also, how did the marsala come out?

I get the porketta at whole foods and just drop it in the pot. I usually do a 2# roast in 1/2 cup white wine with spuds/carrots/onions.
Marsala was a bit watery due to overuse of chicken stock. The meat was perfect, but the shrooms came out a bit soggy.

[The Dad Fisherman]

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long

[Back Beach]

Originally Posted by The Dad Fisherman

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long

Good advice. Same goes for sweet potatoes, they tend to soften much quicker than the idahos.

[Raven]

Originally Posted by The Dad Fisherman

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long

if you buy Shi take mushrooms (the filet minon of mushrooms) and dry them UPSIDE down in the sun they absorb vitamin D like ten times what they originally had

then you can add them to absorb excess water and make a vitamin D power packed stew....

Vitamin D is required to absorb calcium ...and scientists are just now realizing how truly important vit. D actually is

and how deficient we Americans as a whole country are with it.