What did you eat or cook today (December 2024)?

SandwichShortOfAPicnic said:
Mr SSOAP wanted ribs so picked some up when he was out yesterday.
Not a great pic but you get the gist.
Did an Asian style soy glaze because it beats BBQ flavour every time!
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What a palaver though. Put the slow cooker on at midnight and went to bed.
About an hour later I could smell the stock, garlic and ginger they were cooking in wafting up the stairs.
That’s way too fast to smell something cooking on low when everything went in cold.
Then I remembered the slow cooker here’s low setting is very high.
But now it’s after 1am and I have plans the next day so want the ribs ready in the morning and don’t want to be messing around with ribs in the early hours.

Trudge downstairs, add a significant amount of boiled water to stop them drying out on this fierce setting, semi wrote them off and went back to bed.
This morning all that water was gone and the stock was a thick sauce.
Surprised it turned out ok. Won’t be using it overnight again. Bring on the Instant Pot!
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Looks good though despite the tribulations.
 
Tacos
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I did all the prep, then Craig cooked and put together a Mexican lasagna that had ground round with onions and garlic cooked in purchased enchilada sauce with chile powder and cumin added. I made up a faux Mexican ricotta type cheese using farmer's cheese and sour cream since we didn't want to drive to the Mexican only market, plus he used grated Oaxaca cheese, and corn tortillas for the noodles. He also cooked up a batch of refried beans using black beans, and used that as a layer. It was okay, I'm not fond of really wet lasagnas, but it tasted good and he certainly liked it.

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Barriehie said:
Fierce, is that like 11 on the volume knob??? :happy:
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Strong enough for you to see the fluid boiling, literally bubbling away in front of you at a fair rate.
Definitely not right.

I'd ask what temp a everyone thinks a slow cooker on low should be on but I've caused enough trouble this week already with the emulsifying egg question 😆😆😆
 
SandwichShortOfAPicnic said:
Strong enough for you to see the fluid boiling, literally bubbling away in front of you at a fair rate.
Definitely not right.

I'd ask what temp a everyone thinks a slow cooker on low should be on but I've caused enough trouble this week already with the emulsifying egg question 😆😆😆
Click to expand...

Eggs, I know even more now thank you. I did figure out *why* the temp is important. 🤔

Slow cooker temp, you know me, I measured it...
 
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