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Personally, I love my crockpot...

Posted By: MTbuster on 2005-10-11
In Reply to: Totally not MT-related, but need advice - on Crockpot replacement...see msg

I just made chili last night, best we ever had, really.

Since I did not have the money for the one you mentioned, with the timer and everything, I opted for a $15 one in a dollar store, and the beauty is the pot itself. No matter how bad the food sticks on the edges, it comes off with almost just a wipe, maybe a quick soak first, if real bad.

A friend of mine uses her for cider, to keep it warm. Mine does have a warmer, and the crock pulls out, I would at least suggest that. I had an 'original' crockpot (which I really loved) but what a chore to clean it as the electric unit was connected...

Anyway, a definite must in my kitchen. Also, we have a small place that heats up in the summer, so many times rather than use the oven I have used that little potassium for all kinds of things.

Best $15 I ever spent.

It smells the house up great in the fall, too. Even though I am home and can use the oven in the cooler months, even my boyfriend says he loves the smell of the food cooking, especially during football! I do some barbecue pork or whatever for him. (I do not eat meat). I did a meatless chili last night, then just added ground beef with my boyfriend's bowl and mixed it in. Awesome!

Not sure why people even bother to post when they are not interested in the topic, but just had to say I love my CP!

You could probably get the lid replaced, by the way...

Good luck.


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Chicken with 40 Cloves Garlic

Ingredients:

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 springs fresh Italian parsley
40 cloves garlic, unpeeled
1 tsp salt
1/4 tsp ground black pepper
4 lb whole chicken
2 stalks celery, sliced
1 loaf French bread,sliced



Directions:
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs sprinkle herbs, salt and pepper over chicken. Cover cook on Low 8 - 10 hours or on High 4 - 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.


This recipe is from www.crock-pot.com


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Sometimes I just sit here and Google for recipes when I'm bored and can't think of what to cook for dinner.  Type "rump roast recipe" on Google without quotes to see what else comes up.  You can narrow your search by adding "BBQ" or "crockpot".


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Did you know her personally? sm
I'm curious and wonder if some of these folks have others working for them, or have a spouse who knows MT filling in at times.
not personally, but...sm

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I personally believe, yes, I am.
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I personally would not,...

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Try not to take it personally...
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Not unless you know someone personally and can
s
I never had one personally
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Personally if it were me

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Don't take QA personally sm

You remember when the parenting books used to tell us to distinguish your love for your child from what they do?  I love you, but I didn't like what you DID.


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I think perhaps your nerves are getting the best of you.  Having worked for a lot of companies, every switch is an adjustment.  They all have different rules and ideas about how the work should be done.  It takes some time to get that all down, and it isn't necessarily all about your work.  Be patient with yourself because you deserve it.


Personally, I think
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Do you know someone personally-SM
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