Jaymes

What no bidding? No wining and dining? You're easy. Yes. And I was VERY popular in high school.

Well, here's what I'd do... I'd get me a Dutch oven and another big pot and set it them on the stove. Then I'd get triple the ingredients for a favorite preparation (obviously something that freezes well ). I'd follow the steps simultaneously and exactly. Then, stick the Dutch oven in the oven at the same temp as your crockpot, and put the big pot on the stovetop to slowly simmer and the remaining third of the ingredients in the crockpot and cook them all the same length of time and see if there is still a difference in taste. I'd conduct a blind taste test at the dinner table. If the family COULD tell the difference, I'd... well... I'd... Okay, I don't know WHAT I'd do... but I would at least know for a fact that it wasn't psychological. And could intelligently consider what steps to take from there....

It occurs to me that perhaps your crock has an unglazed interior? And that it is leaching out all the flavor? Other than that, I have no clue. Sorry. Edit: Well, actually, I've been thinking.... I often DID brown my meats before I put them in there... As in my Green Chile Stew. Do you brown your meats if you don't cook them in the crockpot, but not if you do?? Or otherwise treat the ingredients differently?

Excellent idea, Jaymes. I pick you. Please advise. Okay, everyone... I'm taken. (Cathy: I'll be in touch.)

I'd say, exactly nothing. Except that I don't like leaving my oven on for long periods of time while I'm away from home. Not to mention that if it's summertime, the oven heats up the whole kitchen. And it costs more in energy bills as well. As for temperatures, mine has a thermostat on it - and you can set it from 200º to 400º. And, Foodnut, I have not noticed what you described. I guess I'd use my Green Chile Stew as an example. My children absolutely loved it and I made it often. Sometimes I made it stove-top in a Dutch oven. Sometimes I put it in a slow oven. And sometimes I put it in the crockpot if I was going to be out all day. There was virtually no difference in the final product. I am quite puzzled by what you describe.

W has his Q catered out on the ranch.... My son who lives in San Jose loves central Texas BBQ, and I overnight it to him from time to time for special occasions, because he tried all of the "companies that ship" options, but it was never anywhere nearly so good. Perhaps each of you that would like some shipped to you should pick a Texan to suck up to. (Just a thought.)

yes, you're right it would require more investigation on my part. i may just do that if convenient. i imagine as much as anything i will also hear from others about its success/failure. Of course, if they have to close their doors about this time next year, that'll pretty much settle it...

When you say, "we'll see," it might require more than just sticking your head in the door to determine whether or not the move is a success. Something similar happened a few years back at a coffee shop I am familiar with. It, too, had the artsy, smokey set. The place was always packed. It almost appeared that one could not even patronize the joint unless one was wearing black and had a cigarette dangling carelessly and cooly from one's tres chic lips. The shop owners, however, had done a little bit of analyzing. They determined that maintenance costs were much higher (they talked at some length about having to wipe the nicotine from the picture windows and mirrors every other day) than projected to be without smoking. But most of all, they discovered that although the cafe LOOKED full, and indeed WAS full, most of the "artsy trendy smokey" set was lingering for hours, chatting about artsy, trendy, cool stuff, over ONE CUP OF COFFEE. And perhaps a biscotti. And so, although the restaurant was full, their per-customer check total averages were horrible. So, they banned smoking. Now, the cafe does not look so full and is not so full. People come and order and pay for it and consume and leave. Their per-customer tabs are up, their maintenance costs are down, and their profits are much improved. Now, I'm not saying that I know this is going to happen at la colombe, because obviously I don't. What I AM saying is that when you say, "we'll see," it might require a little investigation on your part to reach the correct conclusion as to whether or not the ban has been good or bad for business.

Timpone's. It's organic, and very tasty. VERY tasty. No sugar. Made by the same people that make "Mom's."

Been waiting for an expert to appear to answer your question... No one has, so I'll tell you what I do. Basically, I put a stick of butter in the bottom of the pot. Then, peel and slice a ton of onions. Okay - not a ton - but as many as will fill the pot. You can pretty-much cook this as long as you like - I normally go at least 24 hours. It doesn't burn, it just keeps getting darker and richer. Other thoughts: Sweet onions are, well, sweeter. Vidalia are really wonderful. I often add a pinch of sugar - especially if I'm not using a sweet onion variety. I also like to add a little (maybe 1 T or so) balsamic vinegar. And a cup or so chicken bouillon (either homemade or really-good quality prepared) and a little chopped parsley but you don't need to (addition or not of these little "extras" usually depends upon what I'm going to use the onions for). Be sure you keep the pot's lid on as much as possible. That allows the steam to build up and the flavor to build. I do stir it, but only very occasionally.

And, I made a LOT of the ribs/pork chops/sausage (whatever kind of pork you prefer) with cabbage (red or sauerkraut or whatever) and apples, onions, sugar, caraway, wine, beer... A LOT of those kinds of dishes. Served with rye bread... Okay. Now I'm starting to get hungry. And, anyone who is considering getting a crockpot, I'd suggest you also roust up a copy of one of Mable Hoffman's books - I got "Crockery Cookery" some 25-years ago as a present when I was also gifted with my first Crockpot. I've seen used copies of it on eBay for $4. Kinda retro, true... but still chock-full (a Crockpot term ) of excellent info. EDIT: After reading this thread, I went and dug up my old "Crockery Cookery" and I am withdrawing my recommendation. Rather than "kinda retro," it's VERY retro... TOO retro in fact. There does seem to be some good information in it (it's a cookbook after all, so there's always SOMETHING of value), but I'd suggest you go find an updated book to get your ideas. There are a LOT of the "cream of mushroom soup"-type recipes in it. And since I never use cream of anything in my preparations, I know there's better stuff out there. And, I'm going to go try to find a newer slow-cook-book myself just to see what's going on.

There were many, many nights that assembling ingredients and waiting the 40 minutes would have sent the two adults in this house to the loony bin. Speaking of being in a "pressure cooker," right???

Was asked to post a dessert recipe... This was a favorite of my children on cold, wet windy days. So good this time of year when apples are filling the shelves at the supermarkets. Apple & Peanut Crumble 4 or 5 baking apples 2/3 C brown sugar, packed 1/2 C AP flour 1/2 C quick-cooking oats 1/2 t cinnamon 1/2 t ground nutmeg 1/3 C butter, room temp 2 T crunchy peanut butter Core, peel and slice apples. Slice them not too thinly. Arrange apple slices in slowcooker. In bowl, combine dry ingredients. With a fork or pastry blender, add butter and peanut butter and combine. Sprinkle over apples. Cover pot and cook on low 5-6 hours. Serve warm with whipped cream drizzled over, or ice cream alongside. Okay -- or both.

Ms. Hesser - Whichever your "path to glory," I just want to say that I have really appreciated and enjoyed your responses and input here. Sadly, I am not familiar with your column. I live in Austin, Tex, and do not receive the NYT (although I AM aware I could receive the Sunday New York Times at home). From this (admittedly limited) eGullet exposure to you, your thoughts, ideas, and generosity of spirit (especially liked your answer as to how you respond to repeated food queries and suggestions at social gatherings), I've decided perhaps I SHOULD start receiving the "Sunday New York Times at home." Thanks again. Very, very much.

Excellent article. Yes, I used my crockpot(s) a lot, especially when I had a large, hungry family to feed and we were living in cold climes and I also had to work. I might have adopted the "snob" attitude toward the thing, but necessity intervened. Some of us "crockies" had greatness forced upon us. (I mean, rather than being an intuitive and brilliant harbinger of food trends.) At one time, I owned three - two identical. I entertained a LOT. One party I remember that the drinks table had gluwein simmering in one and a non-alcholic apple cider in the other, while over on the buffet table, a third held hot Swedish meatballs. There are already several threads here that give many good slow-cooker recipes (one of which is the simplifying of caramelizing onions)(and I think I posted my corned beef recipe), but I do not know how to post links. I'm sure you can find them with the "search" feature. Re the NYT article - I would disagree with one statement: He says you likely won't use your slowcooker for desserts. In fact, I frequently used mine for rice puddings, bread puddings, custards, etc., and several slow-cooked fruit treats such as homemade applesauce, carmelized apples, baked apples, true old-fashioned applebutter, fruit compotes, homemade mincemeat, slurrys, pears simmered in a brandy and sauterne sauce, and pretty-much anything that calls for dried fruits. AND (I'd almost forgotten this really cool thing), if you have a smallish mold, you can put it on a trivet in your crockpot, add water, and steam or slow-bake things like plum pudding, flan, etc. After all, the thing is just a heavy pot with a heating element attached. How intimidating/frightening/godawful/plebian can it be? (I mean without the corn and grapevines, of course.)

As does Spanish - a problem which greatly confuses waiters when waiting on American customers in Spanish-speaking countries. Most Americans know the word, "caliente" for hot. So, they repeatedly ask the waiters if something is "caliente," often pointing at salsa. Since "caliente" means "hot" temperature-wise, the waiters find this question very puzzling. It is hard to explain to them why we keep mixing up the words for hot (temperature) and hot (spicy), because in Spanish, the words are absolutely nothing alike. How on earth, they wonder, can we possibly confuse "caliente" with "picante," the word for spicy. And, what with the (to me, inexplicable) popularity of Pace Picante sauce, perhaps we will begin to remember the difference.

Have been in touch with a friend who lives there. He says that all of your choices are great and you'd enjoy them. Except for Chef Roger, which is closed. Also, you might try the Desperado Marina Bar & Grill. I've heard that is good, and a lot of fun. Very lively place with all the private boats and fishing charters coming and going.

I have La Posada, Vinagre de Jerez... I think it's wonderful. Not too expensive. Actually, our own Foodie52 would probably have some interesting information. I believe she recently taught a class at Central Market on the different kinds of vinegars available and what they're used for....

as i probably haven't hugged enough and in enough places to form an educated opinion on this matter, i'd feel uncomfortable agreeing. Perhaps we should have a "Hug-Off" or a "Hugathon." But first, I believe we should discuss at some length what differentiates a "great" hug from one that is "bad" or merely "damn adequate." Should there be full-body pressure? Or rumps simultaneously pooched-out in chaste avoidance of any impropriety? Slaps upon backs? Bottoms? Air kisses included? Does one's ability to hug "better" ensure one's increased enjoyment of the hug, or is it merely the hugger and the huggee that is paramount. I, for one, would much rather receive a mediocre hug from someone such as, say, Jaybee or you, Tommy (even with your admitted lack of experience in such matters) than the most fabulous of hugs from a less-delightful source. (And, by the way, I have received countless PMs from other reliable hug experts that agree with me, but are too shy and intimidated to say so.)

Excellent job, Mam (if I may call you that). Well-written, lively and informative. AND, I plan to put away my copy of "30-Minute Meals" and prepare your bruschetta this very evening.

It sounds to me, Steve, as though your entire point here, as well as elsewhere on the site, repeatedly involves the sitting in judgment of those whose tastes/palate are not as "advanced" or "educated" or "informed" or "right" or "complex" as yours. Obviously, I am completely incorrect in my assessment of your entire point, and therefore am, as you said, incapable of arguing it "in the abstract." I am relieved to know that your point does not involve "looking down your nose" or condescending to those lesser than you. And now, as you so helpfully suggested, I will get back to my Caribbean night. Although I do find it a refreshing thought (that might even humble some people) that the vast majority of the folks out there who are, even as we speak, enjoying simple (non-complex) wines, plain peaches, and welldone steaks, do not give a rat's ass what you, or anyone else thinks about it. Mojito, anyone???

You bet, Dollface.

I'll just slip this in again. If on the dozen or so occasions in this thread when you have used the term, "popular", and said "the world loves oysters" when what you really meant to say was "acceptance by a knowledgable group of people that creates some type of standard".... For me, the best and most encouraging thought to emerge from this thread is the absolute certainty that those culinary cretins who like what they like (and keep right on enjoying it -- and eschewing what they don't like), regardless as to whether or not the "knowledgeable group" thinks they're "right" or "wrong," don't give a rat's ass what Steve thinks, either.

my thought exactly. i'm not even sure i have any, but it will certainly make an appearance the next time i make pico de gallo. Well, all right, so I never thought of it either.... Until this last trip to Mexico, and the pico at this one restaurant was really good and I badgered the waiter to tell me what was in it and he said "salt" and I said "there's something else in there because I put salt in mine and I can taste the difference" and then I told him there'd be a couple extra pesos for him on the table if he'd fess up, and finally he said, "okay, it's celery salt."

I think the sauce you're talking about may be "laban." Which is a kind of yoghurt, and is ubiquitous at Middle Eastern restaurants. You can make it yourself at home. You can add garlic to it (as much as you like). It's cool and rich and creamy and tangy... It is absolutely wonderful. I really resent it when I go to Middle Eastern Restaurants and they don't have it because it's "too much work" (which it isn't, but is IS time-consuming to make), so they ask you if you'd like a little yoghurt instead. No. I wouldn't. I want laban. Anyway, I think that may be what you're describing. Although of course, I'm no expert.