Ok, one more piece of info, please? What temp setting do I use? Low, Med or Hi?
Um, you didn’t happen to get my name for the SD White Elephant Exchange, did you?
Yeah, those are great. My wife made cookies twice last week.
You can get all kinds of cool attachments too, like meat grinders and sausage stuffers and the like. My brother-in-law suggested sticking a chuck in there and making a bench lathe out of it.
And you can juice 100 limes in a snap, for those times when you just have to have 4 liters of fresh lime juice! (You know, to mix with 4 liters of Cointreau and 8 liters of tequila…)
I’m sure your spousal unit will appreciate any shelf space you find for him! 
No, I didn’t get your name, and no, I’m not getting rid of it yet. Besides the pork roast, I found a hunk of beef that might do well in the damned big appliance.
I hate it when I’m proved wrong!
I bought another chicken today, too…
My crockpots (yes, I have em in small, medium, large and ginormous. Did I mention I like kitchen gadgets?) all have an auto/shift setting on em. They go from high to low automatically. If yours doesn’t do this I suggest low for three to four hours. That oughta do it.
Jess I’ll come home at lunch and put the chicken on. The crock is the only appliance I trust to be on when I’m not home for some reason. I guess it’s the low heat slow cook thing that doesn’t worry me.
I am, however, deathly afraid of pressure cookers. :eek:
Very close to swampbear’s recipe:
My SO uses a stoneware baker for making roasts.
Carrots, potatos, onions on the bottom, roast on top of that, a whole bottle of your favorite italian dressing poured over the whole thing. Put the lid on it. Bake in the 350°F range until it’s about to fall apart. Also nice, add a half a package of those seasoned slices almonds that you find in with the salad fixings.
If you start with pre-cleaned baby-cut carrots, the hardest part is cleaning and cutting the potatos.
Recently, as a wedding present from my now-most-favoritest cousin, I received a Kitchen-Aid upright Mixmaster with all the little attachments and doodads.
I heard heavenly music when I opened the box.
It’s my presscioussssss.
Not fair. I didn’t get a KitchenAid for my weddding. We’ll have to get married again.
Hey, I had an idea, Ex. Why don’t you buy me a KitchenAid as a wedding present?
Lissla(who has never forgotten that Exgineer asked to be her Lazy American Husband, and as of yet has not sent her chocolate or diamonds)
I bought the Farberware Rotisserie for my mom at least 35, maybe 40 years ago, and inherited it last year. That sucker is indestructable! Still works fine, although cleaning it afterwards has given me fleeting thoughts that having a wife once again might not be all that bad after all… :eek:
Oooh, you must have fancy crockpots. Mine just has “Off-Low-High.” But that works for me. I’ve done the Italian Dressing and Chicken thing. Yummy and easy.
Wanna know what else is good in the crockpot? Pork roast and pineapple juice. Get a pork roast, some onions, and a can of pineapple juice. Slice or chop the onions, anyway you like, lay them in the bottom of the crockpot, add the roast, and pour the juice over it. Add some water if you’re going to be cooking it on low all day, just for a little extra moisture. The acid in the pineapple juice breaks down the fibers in the meat and it comes out falling-apart-tender and insanely delicious.
Conversely, substitute tomato soup for the pinapple juice. Again, add some water (mix it with the soup before you pour it over the roast), about half a cup or so, just for some extra liquid, and let it cook all day. The smell when you walk in the door is just heavenly.
I’m using my grandmother’s old pressure cooker. :eek: It’s about 50 years old and works just fine. She bought it when my grandfather died and she moved into a retirement home and got rid of a bunch of old stuff. I love using it. I even have the original cookbook that came with it!
The thingy that goes on top rattles and jiggles and hisses, and scares my husband to death. He’s convinced it’s going to explode and we’re going to have food all over the ceiling.
Oooh BiblioCat, I know someone who actually did that. The pressure cooker blew pot roast all over the kitchen and no matter how they cleaned, there was always a spot they missed. The sound of my mom’s old cooker is one of the sounds of home I miss.
Every one knows not to buy the splatter sheild thingy for your KitchenAid, right? Or if you’ve figured out a way to make it actually work without a five hour struggle, let me know.
Sounds delicious! Do you use a large can of pineapple juice?
I just wanted to say I’m glad I’m not the only one with an expensive, unwanted gift from in-laws sitting around. Mine happens to also be a rotisserie. I like rotisserie chicken all right; I like buying it from Safeway all cooked and hot for $7 whenever I feel like having chicken right away. I haven’t even opened the box on mine yet. Maybe some day, but it’s not looking likely. I would cook with a crock pot before I’ll start cooking with a rotisserie. Maybe we’ll get a crock pot next Christmas. Bibliocat, that pork roast sounds wonderful.
Sometimes I can find a medium-size can; if not, I use about half of the large can.
Three words: Standing Rib Roast. You’ll cry it’s so good. Prime rib done just the way you like it.
I don’t know what Lissla is complaining about either. The mixer is right here in the Lissar American Annex and available for her use whenever she wants it. I can understand why she doesn’t pop over regularly to use it, though. There’s a big assed lake in between here and there and she’s just about guaranteed to be strip-searched at the crossing by pervy border guards.
I’m not kidding. Have you seen this girl?
Stop! You’re making me hungry!
To my good fortune my in laws always give us money for Christmas and birthdays. They’re quite generous too.
Now, about that crockpot chicken, you put the whole chicken in or cut it up?
I use chicken pieces, usually thighs and legs, but you can use a whole chicken.
I’m too inept to get a whole chicken out of the pot when it’s done without dropping it or dripping crap all over, so I use chicken pieces. Just easier. YMMV.
You are so very sweet, in such a weird way, Ex. Serve you right if Driving Husband, Quasi-Daughter, Mr. Lissar and I turned up on your doorstep one day. I don’t suppose driving around Albany shouting “Exgineer! Exgineer!” would be a superior locating technique. We’ll have to think of something more stealthy.