Well Jacqui's away back to Mexico for a bit. The teenagers were here and it all went very well. They're nice kids, and we had a GREAT TIME :)
I also have some opinions about the state of modern Mexico that I'm dying to write about, but it's a bit to heavy for a sunday afternoon, so instead I'm gonna tell how to make something delicious.
So, lets say you've got one of those slow cookers, and you've tried a few things but it always ends up kinda-tasting-the-same.
Well, I know exactly how you feel. I've tried several things, and usually they're OK, tasty enough, but lacking in whatever it would take to make the 6-8 hours worth it.
Until I discovered a secret. I didn't find this anywhere on the web, but I have inferred it.
The secret with slow cooking is simplicity. Each ingredient just adds to the mess of flavours and makes it's easier to get wrong. It's like mixing paint. The more colours you add, the more likely you are to come up with a horrid brown colour.
So: try this:
Pan fry some nice pork steaks. Anything at all will do, even sausages. Or even beef: any nice piece of meet will do. in fact, you coud leave it out entirely and go veggie.
Add the fried meat to the slow cooker.
Peel and chop some potatoes. You want the mashing kind. Pipers would probably be good, but whatever the supermarket recommends for mashing. They disintegrate pleasantly :)
Add the spuds and the meat to the cooker with some salt.
Next add about a pint of gravy (use Bisto. No, there are no alternatives.)
Let it do it's thing for 6-8 hours (basically go to bed or work or something) and you'll return to something very special.
Add some veggies on the side for serving (carrots, fried onions or sweetcorn).
Fantastic :)
I also have some opinions about the state of modern Mexico that I'm dying to write about, but it's a bit to heavy for a sunday afternoon, so instead I'm gonna tell how to make something delicious.
So, lets say you've got one of those slow cookers, and you've tried a few things but it always ends up kinda-tasting-the-same.
Well, I know exactly how you feel. I've tried several things, and usually they're OK, tasty enough, but lacking in whatever it would take to make the 6-8 hours worth it.
Until I discovered a secret. I didn't find this anywhere on the web, but I have inferred it.
The secret with slow cooking is simplicity. Each ingredient just adds to the mess of flavours and makes it's easier to get wrong. It's like mixing paint. The more colours you add, the more likely you are to come up with a horrid brown colour.
So: try this:
Pan fry some nice pork steaks. Anything at all will do, even sausages. Or even beef: any nice piece of meet will do. in fact, you coud leave it out entirely and go veggie.
Add the fried meat to the slow cooker.
Peel and chop some potatoes. You want the mashing kind. Pipers would probably be good, but whatever the supermarket recommends for mashing. They disintegrate pleasantly :)
Add the spuds and the meat to the cooker with some salt.
Next add about a pint of gravy (use Bisto. No, there are no alternatives.)
Let it do it's thing for 6-8 hours (basically go to bed or work or something) and you'll return to something very special.
Add some veggies on the side for serving (carrots, fried onions or sweetcorn).
Fantastic :)
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