Lima bean soup

[KenK]

This came out much better than I thought it would.

1 pound dry lima beans (soaked in water overnight)
3 or 4 heaping TBS minced garlic (use plenty!)
Bullion cube(s)
Diced large onion
Add water as needed to maintain result you want
Salt & pepper to taste

I cooked in crockpot for about 4 - 6 hours. Turn pot temp to low when beans
soften to taste to keep until meal time.

I used this same recipe with red beans and with great northerns. The
northerns are quite good but I didn't care much for the red beans. I plan
on trying other beans too but the limas have been best by far!


--
I love a good meal! That's why I don't cook.

[jmcquown]

Sounds good but do you have something against meat? A bit of ham or a
ham hock or even some salt pork would make the bean soup taste much better.

Jill

[songbird]

KenK wrote:
...

> I used this same recipe with red beans and with great northerns. The
> northerns are quite good but I didn't care much for the red beans. I plan
> on trying other beans too but the limas have been best by far!

lima beans are great when cooked as shellies too.
we grow a lot of lima beans to use this way, but we
also like them cooked from dry beans later too.

shellies are beans that are fully developed in the
pods while the pods are still green. shell them out
and steam them (or simmer in a little water) until they
are tender. the only things i put on them are butter
and rarely a bit of garlic salt.


songbird

[Bruce]

On Thu, 9 Apr 2020 20:35:58 -0400, jmcquown <j_mc...@comcast.net>
wrote:

It would make it a ham hock soup or a salt pork soup, not a pea soup.

[Hank Rogers]

Australian corpse soup. AKA druce soup.

[Julie Bove]

"KenK" <inv...@invalid.com> wrote in message
news:XnsAB9A63DB05...@130.133.4.11...

Thanks! I will try this but on the stove.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:9cPjG.1292358$ek.11...@fx48.iad...

I disagree. I can't stand the taste of ham and especially not in soup.

[dsi1]

I got a roasted chicken in the crockpot. I also have some dried beans that I want use. After reading this, the beans will go into the pot. Well alright. That would be killing two birds with one stone. Well, one bird and a package of beans, anyway. Thanks.

[Cindy Hamilton]

On Friday, April 10, 2020 at 5:15:03 AM UTC-4, dsi1 wrote:
> On Thursday, April 9, 2020 at 6:49:03 AM UTC-10, KenK wrote:
> > This came out much better than I thought it would.
> >
> > 1 pound dry lima beans (soaked in water overnight)
> > 3 or 4 heaping TBS minced garlic (use plenty!)
> > Bullion cube(s)
> > Diced large onion
> > Add water as needed to maintain result you want
> > Salt & pepper to taste
> >
> > I cooked in crockpot for about 4 - 6 hours. Turn pot temp to low when beans
> > soften to taste to keep until meal time.
> >
> > I used this same recipe with red beans and with great northerns. The
> > northerns are quite good but I didn't care much for the red beans. I plan
> > on trying other beans too but the limas have been best by far!
> >
> >
> > --
> > I love a good meal! That's why I don't cook.
>
> I got a roasted chicken in the crockpot.

Please clarify: you put a roasted chicken in the crockpot, or are
you roasting a chicken in the crockpot?

Cindy Hamilton

[dsi1]

I got a roasted chicken - it's in the crockpot.

[Ophelia]

"dsi1" wrote in message
news:530cfffb-d614-4f7e...@googlegroups.com...

==

LOL I never thought of cooking dried stuff in the crockpot!

Do you still soak them first?



--
This email has been checked for viruses by AVG.
https://www.avg.com

[Gary]

KenK wrote:
>
> This came out much better than I thought it would.
>
> 1 pound dry lima beans (soaked in water overnight)
> 3 or 4 heaping TBS minced garlic (use plenty!)
> Bullion cube(s)
> Diced large onion
> Add water as needed to maintain result you want
> Salt & pepper to taste
>
> I cooked in crockpot for about 4 - 6 hours. Turn pot temp to low when beans
> soften to taste to keep until meal time.

Sounds worth a try, KenK (aka Mr.K).
As with most soups, might even be better the next day so
good for leftovers and/or freezing.

I plan to give it a try in the next day or so. I found an old
1 pound bag of dry baby lima beans in my pantry.
Your recipe is a bit vague but I'll be able to fill in the
gaps, like how much water to start with...usually enough
to cover beans with 1-2" of water extra. Bouillon cubes, I
assume chicken bouillon and can figure that out. I do have
some frozen chicken vegetable stock so I can use that
instead of all bouillon.

One more thing - as fresh limas are good with a little
butter, maybe add a pat of butter to each bowl (?)

I'll respond again once I make this.

[Gary]

Bruce wrote:
>
> jmcquown wrote:
>
> >KenK wrote:
> >> <lima bean soup recipe>

> >> This came out much better than I thought it would.

> >Sounds good but do you have something against meat? A bit of ham or a
> >ham hock or even some salt pork would make the bean soup taste much better.

To Jill: Do you have something against meatless soup?
Ken's recipe uses bouillon which does contain meat product, btw.

> It would make it a ham hock soup or a salt pork soup, not a pea soup.

Interesting how so many people are resistant to meatless meals.
It seems to scare many away.

I always made pea soup with ham until years ago I tried that
vegan pea soup recipe. I've never used ham since...it's
*that* good without. oh well

[Gary]

Julie Bove wrote:
>
> "KenK" wrote
> <recipe)

> Thanks! I will try this but on the stove.

I'm going to try it but also on the stovetop.
My old crockpot isn't big enough to hold all that.

[Gary]

Cindy Hamilton wrote:

>
> dsi1 wrote:
> > I got a roasted chicken in the crockpot.
>
> Please clarify: you put a roasted chicken in the crockpot, or are
> you roasting a chicken in the crockpot?

Allow me to step in here. Roast your chicken in an OVEN.
Then use it to make a much richer tasting stock/broth.

The only hard part is not eating the roasted chicken first.

[Cindy Hamilton]

On Friday, April 10, 2020 at 7:16:57 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > dsi1 wrote:
> > > I got a roasted chicken in the crockpot.
> >
> > Please clarify: you put a roasted chicken in the crockpot, or are
> > you roasting a chicken in the crockpot?
>
> Allow me to step in here. Roast your chicken in an OVEN.
> Then use it to make a much richer tasting stock/broth.

A richer-tasting stock is not always desired. Both white and
brown chicken stocks have their place.

> The only hard part is not eating the roasted chicken first.

You can eat part of the chicken and use the rest for stock.

Cindy Hamilton

[graham]

Surprise! Surprise!

[GM]

I make both meat and meatless versions of soups and stews. It is challenging and fun to prepare meatless versions, I experiment with ingredients to ensure that they are toothsome and flavorful...

--
Best
Greg

[dsi1]

No, I just dumped it in the crockpot. I didn't add very much. It's a moderate bean soup.

https://www.amazon.com/photos/shared/Rb7BeM1hT6GuDYqjoviwnA.k1_kz11mLnCpSNi_S_uGAW

[KenK]

Gary <g.ma...@att.net> wrote in news:5E905530...@att.net:

> KenK wrote:
>>
>> This came out much better than I thought it would.
>>
>> 1 pound dry lima beans (soaked in water overnight)
>> 3 or 4 heaping TBS minced garlic (use plenty!)
>> Bullion cube(s)
>> Diced large onion
>> Add water as needed to maintain result you want
>> Salt & pepper to taste
>>
>> I cooked in crockpot for about 4 - 6 hours. Turn pot temp to low when
>> beans soften to taste to keep until meal time.
>
> Sounds worth a try, KenK (aka Mr.K).
> As with most soups, might even be better the next day so
> good for leftovers and/or freezing.

I'll eat this for a week or so. I do that with most stuff I make - and I
make a LOT of beans.

To answer another's question: I'm not a vegetarian but I've found that,
to my taste, many stews/soups are just as good without the meat.

> I plan to give it a try in the next day or so. I found an old
> 1 pound bag of dry baby lima beans in my pantry.
> Your recipe is a bit vague but I'll be able to fill in the
> gaps, like how much water to start with...usually enough
> to cover beans with 1-2" of water extra. Bouillon cubes, I
> assume chicken bouillon and can figure that out. I do have
> some frozen chicken vegetable stock so I can use that
> instead of all bouillon.
>
> One more thing - as fresh limas are good with a little
> butter, maybe add a pat of butter to each bowl (?)
>
> I'll respond again once I make this.
>

[jmcquown]

I don't have anything against meatless soups. Broccoli soup (not
broccoli-cheese soup) comes to mind. I like Gordon Ramsay's version
very much:

https://www.youtube.com/watch?v=2KR44a_5v_A

Of course you, Gary, don't like pureed soups so you probably wouldn't
like that one. :)

Jill

[Ophelia]

"dsi1" wrote in message
news:d9ec21e2-736c-453a...@googlegroups.com...

====

OK so no soaking ... how long do you cook them? On low?? This sounds
much easier:))

[Hank Rogers]

Give it to Julie ... She likes everything.

[dsi1]

I cooked it on med overnight. It's still going on low. It's in a hold state and can pretty much be kept like that for as long as I want. Perhaps I'll add a can of tomato or corn or maybe I'll just add some ketchup to it.

[Sheldon Martin]

>It is challenging and fun to prepare meatless versions.

Meatless soups are easy, think 'shrooms, tomatoes, asparaguys,
taters... like them all, especially a la eggdrop... are eggs
considered meat? Tomato eggdrop is a fav.
Meatless stews not so easy... stewed beans really need a ham bone...
at least butter... and if butter ain't meat than neither are eggs.
Picked out a smallish ham today, an 8lb butt half, but than put it
back, the thought of eating it all myslf didn't feel appetizing.
Dinner tonight will be a smallish oven roasted eye round (3 lbs), with
baked spuds, and fresh brussel sprouts... nice looking fresh sprouts
at 99¢ lb looked like a winner dinnner.

[jmcquown]

Welcome back, Sheldon. ;)

I'm making baked cod for dinner.

Jill

[jmcquown]

LOL Of course it's no surprise she doesn't like ham (or whatever).

I'm not saying every bean soup would be improved by ham or a hock. Or
sliced browned salt pork. I base my suggestions on my dad's delicious
recipe for Navy Bean Soup. And my own attempts at Lima bean soup (using
dried, soaked limas). Since KenK seems to be so intent on making bean
soups, I thought perhaps I'd ask the question.

It doesn't matter to me if anyone wants to add a ham hock or some
browned salt pork. To me those meats add a different depth to just
plain bean soups. Also they seem a bit more filling with just a bit of
meat. Meat is certainly not required. Just my preference based on
years of experience making different types of bean and lentil soups.

Jill

[Bruce]

On Fri, 10 Apr 2020 18:02:39 -0400, jmcquown <j_mc...@comcast.net>
wrote:

>I'm not saying every bean soup would be improved by ham or a hock. Or
>sliced browned salt pork.

Good, good.

>It doesn't matter to me if anyone wants to add a ham hock or some
>browned salt pork.

Good, good.

>Meat is certainly not required.

Good, good.

[Hank Rogers]

Popeye, when yoose went to the store, was there lots of big titties
to oogle? I bet all them wimmens dropped their panties so's yoose
could fuck them on the sly. Meanwhile yoose old mexican woman sat
home and waited for yoose sorry ass.

[Hank Rogers]

>> at 99ยข lb looked like a winner dinnner.

>>
> Welcome back, Sheldon. ;)
>
> I'm making baked cod for dinner.
>
> Jill

Popeye will give yoose fresh cod. Yoose might get crabs or clap
from it.

[Sheldon Martin]

On Fri, 10 Apr 2020 17:01:02 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Thank you, I'm thankful to be back. I phoned AOL and they fixed my
software, lots of people have been out. Can't even buy many OTC meds
as they are in short supply...the local Walgreens helped me out with
Tylenol snd Advil... I use both for spinal arithritis... to be honest
Crystal Palace works far better. But I really miss Jilly's picking,
she picked all my clothes, threads hanging, I will miss her picking.

[Hank Rogers]

jmcquown wrote:
> On 4/10/2020 11:08 AM, graham wrote:
>> On 2020-04-10 2:16 a.m., Julie Bove wrote:
>>>
>>> "jmcquown" <j_mc...@comcast.net> wrote in message
>>> news:9cPjG.1292358$ek.11...@fx48.iad...
>>>> On 4/9/2020 12:48 PM, KenK wrote:
>>>>> This came out much better than I thought it would.
>>>>>
>>>>> 1 pound dry lima beans (soaked in water overnight)
>>>>> 3 or 4 heaping TBS minced garlic (use plenty!)
>>>>> Bullion cube(s)
>>>>> Diced large onion
>>>>> Add water as needed to maintain result you want
>>>>> Salt & pepper to taste
>>>>>
>>>>> I cooked in crockpot for about 4 - 6 hours. Turn pot temp to
>>>>> low when beans
>>>>> soften to taste to keep until meal time.
>>>>>
>>>>> I used this same recipe with red beans and with great
>>>>> northerns. The
>>>>> northerns are quite good but I didn't care much for the red
>>>>> beans. I plan
>>>>> on trying other beans too but the limas have been best by far!
>>>>>
>>>>>

>>>> Sounds good but do you have something against meat?  A bit of

>>>> ham or a ham hock or even some salt pork would make the bean
>>>> soup taste much better.
>>>
>>> I disagree. I can't stand the taste of ham and especially not in
>>> soup.
>> Surprise! Surprise!
>
> LOL Of course it's no surprise she doesn't like ham (or whatever).
>
> I'm not saying every bean soup would be improved by ham or a hock.
> Or sliced browned salt pork.  I base my suggestions on my dad's
> delicious recipe for Navy Bean Soup.  And my own attempts at Lima
> bean soup (using dried, soaked limas).  Since KenK seems to be so
> intent on making bean soups, I thought perhaps I'd ask the question.
>
> It doesn't matter to me if anyone wants to add a ham hock or some
> browned salt pork.  To me those meats add a different depth to just
> plain bean soups.  Also they seem a bit more filling with just a
> bit of meat.  Meat is certainly not required.  Just my preference
> based on years of experience making different types of bean and
> lentil soups.
>
> Jill

Perhaps we should ask Popeye to rule on this matter. He is a male,
and a jew, therefore superior to any old woman with spanish moss
growing on her.

[Ophelia]

"dsi1" wrote in message
news:eaa58807-42d9-4246...@googlegroups.com...

===

Thank you. Mostly the only dried stuff I cook is peas. I will certainly do
as you suggest next time. We usually soak them with bicarbinate of soda.
Do you use it in the slow cooker?

[songbird]

dsi1 wrote:
...

> I cooked it on med overnight. It's still going on low. It's in a hold state and can pretty much be kept like that for as long as I want. Perhaps I'll add a can of tomato or corn or maybe I'll just add some ketchup to it.

just remember people that some beans have to be cooked at
a high enough temperature to deactivate certain toxins. red
kidney beans are usually the culprit, but there may be others.

at higher elevations this can be an issue, and also if
people use a crock pot on low and never get the beans hot
enough.


songbird

[dsi1]

I just added the beans into the cooker - no washing or soaking needed. These were certainly some beautiful beans. I think they must have been polished. I wanted a soup with not so much beans. Mission accomplished.

[dsi1]

Well, I ain't dead yet. That's always a good sign.

[Ophelia]

"dsi1" wrote in message
news:bddc1172-b584-46fd...@googlegroups.com...

====

Jolly good:)

[Gary]

KenK wrote (3 weeks ago):

> This came out much better than I thought it would.
>
> 1 pound dry lima beans (soaked in water overnight)
> 3 or 4 heaping TBS minced garlic (use plenty!)
> Bullion cube(s)
> Diced large onion
> Add water as needed to maintain result you want
> Salt & pepper to taste
>
> I cooked in crockpot for about 4 - 6 hours. Turn pot temp to low when beans
> soften to taste to keep until meal time.

Well, I finally got around to this. I did want to try it.
Started yesterday by soaking the dried lima beans overnight.

I'm cutting your recipe in half so I can cook this in
my older and smaller crockpot. I do like the crockpot
idea as it's low maintenence...no need to stir often.

Anyway, the beans are ready now. Soon as I go to the
grocery store this morning (for other things), I'm going
to start it.

[KenK]

Gary <g.ma...@att.net> wrote in news:5EA962C4...@att.net:

Hope you like it. I'm currently eating another big bowl of it.

[Sheldon Martin]

Needs a ham hock or three, and a fistful of collard greens, otherwise
those limas will taste like nothing. And crockpot is NOT cooking,
it's FAKING! Crockpot is cooking like paint by numbers is art. TIAD
runs rampant in your house.

[Gary]

Sheldon Martin wrote:
>
> On Wed, 29 Apr 2020 07:19:32 -0400, Gary <g.ma...@att.net> wrote:
>
> >KenK wrote (3 weeks ago):
> >
> >> This came out much better than I thought it would.
> >>
> >> 1 pound dry lima beans (soaked in water overnight)
> >> 3 or 4 heaping TBS minced garlic (use plenty!)
> >> Bullion cube(s)
> >> Diced large onion
> >> Add water as needed to maintain result you want
> >> Salt & pepper to taste
> >>
> >> I cooked in crockpot for about 4 - 6 hours. Turn pot temp to low when beans
> >> soften to taste to keep until meal time.
> >
> >Well, I finally got around to this. I did want to try it.
> >Started yesterday by soaking the dried lima beans overnight.
> >
> >I'm cutting your recipe in half so I can cook this in
> >my older and smaller crockpot. I do like the crockpot
> >idea as it's low maintenence...no need to stir often.
> >
> >Anyway, the beans are ready now. Soon as I go to the
> >grocery store this morning (for other things), I'm going
> >to start it.
>
> Needs a ham hock or three, and a fistful of collard greens, otherwise
> those limas will taste like nothing.

Wrong as usual.

> And crockpot is NOT cooking,
> it's FAKING! Crockpot is cooking like paint by numbers is art. TIAD
> runs rampant in your house.

Wrong again, watery pot roast boy.

[Gary]

Well Ken...you win! I like it a lot! Started the pot around
noon yesterday and let it cook on high for about 8 hours
(with lid on).

Funny...in the first couple of hours, my whole place just
reaked of garlic. Eh-oh. I thought I might have gone
overboard with that but as it cooked down, it mellowed
and was perfect amount.

I took a sample after 6 hours cooking and beans were still a
bit hard so I let it go for 2 more.

At 8pm I tasted again and it was right, so I then turned down
crockpot to low and I even left it on all night like that.

About 2am this morning, I got up and enjoyed a half cup of it.

Anyway, it's delicious and I thank you for posting it. The other
half bag of limas will be cooked the same way in the future.

This morning, I put away 3+ pints to eat in the future. The
first pint will be my late lunch today. It's very tasty.

[KenK]

Gary <g.ma...@att.net> wrote in news:5EAB046A...@att.net:

So happy to hear you like it. You can use other beans in the same recipe
- great northerns are good - but I like limas the best.

[Sheldon Martin]

Show us your soup you Campbells soup liar.

[Sheldon Martin]

On Thu, 30 Apr 2020 14:53:05 -0400, Sheldon Martin <penm...@aol.com>
wrote:

My lima bean soup has been posted here previously... you missed it
because you're a Newbie.

[Cindy Hamilton]

On Thursday, April 30, 2020 at 12:59:20 PM UTC-4, Gary wrote:

> Wrong again, watery pot roast boy.

By coincidence I found a nice chuck roast at the store yesterday. Tomorrow
we'll have pot roast. Not watery, though. Sorry to disappoint. It'll be
served with a gravy flavorful with beef drippings, carrots, celery, onions,
garlic, tomato paste, S&P, and wine.

Cindy Hamilton

[Gary]

Sounds good, Cindy. Any chance of a picture when you make it?
I only tease (not the same as "just kidding") Sheldon because
I've seen pics of his in a large pot and that looks more like
a stew to me.

Also...the only pot roasts I've ever had were watery beef
and vegetables. No gravy made from the drippings, just the
watery broth spooned over all. Not very good.

That's what my mom always made and also what my wife made
for 9 years. She probably got the recipe from my mom.

From that history, I've never risked a good cut of beef
to make a pot roast myself.

Seems that the gravy makes all the difference.

[Cindy Hamilton]

On Friday, May 1, 2020 at 10:41:32 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Thursday, April 30, 2020 at 12:59:20 PM UTC-4, Gary wrote:
> >
> > > Wrong again, watery pot roast boy.
> >
> > By coincidence I found a nice chuck roast at the store yesterday. Tomorrow
> > we'll have pot roast. Not watery, though. Sorry to disappoint. It'll be
> > served with a gravy flavorful with beef drippings, carrots, celery, onions,
> > garlic, tomato paste, S&P, and wine.
>
> Sounds good, Cindy. Any chance of a picture when you make it?

Sorry. No pictures.

> I only tease (not the same as "just kidding") Sheldon because
> I've seen pics of his in a large pot and that looks more like
> a stew to me.

That's exactly right. I use the same ingredients and techniques for pot
roast as for stew, except for pot roast I don't cut the meat up into
cubes.

> Also...the only pot roasts I've ever had were watery beef
> and vegetables. No gravy made from the drippings, just the
> watery broth spooned over all. Not very good.

I'm so sorry.

> That's what my mom always made and also what my wife made
> for 9 years. She probably got the recipe from my mom.
>
> From that history, I've never risked a good cut of beef
> to make a pot roast myself.
>
> Seems that the gravy makes all the difference.

The real key is not adding too much liquid and making sure the
liquid is flavorful (wine, beer, beef stock, or anything but
plain water). Even if the gravy isn't thickened (and
I've gone back and forth on whether to thicken or not), you need
not to suck all the flavor out of the thing by using an abundance
of water.

Cindy Hamilton

[Sheldon Martin]

On Fri, 01 May 2020 10:40:12 -0400, Gary <g.ma...@att.net> wrote:

>Cindy Hamilton wrote:
>>
>> On Thursday, April 30, 2020 at 12:59:20 PM UTC-4, Gary wrote:
>>
>> > Wrong again, watery pot roast boy.
>>
>> By coincidence I found a nice chuck roast at the store yesterday. Tomorrow
>> we'll have pot roast. Not watery, though. Sorry to disappoint. It'll be
>> served with a gravy flavorful with beef drippings, carrots, celery, onions,
>> garlic, tomato paste, S&P, and wine.
>
>Sounds good, Cindy. Any chance of a picture when you make it?
>I only tease (not the same as "just kidding") Sheldon because
>I've seen pics of his in a large pot and that looks more like
>a stew to me.
>
>Also...the only pot roasts I've ever had were watery beef
>and vegetables. No gravy made from the drippings, just the
>watery broth spooned over all. Not very good.

Pot roast is braised, there are no drippings. DUH

>
>That's what my mom always made and also what my wife made
>for 9 years. She probably got the recipe from my mom.
>
>From that history, I've never risked a good cut of beef
>to make a pot roast myself.

A good cut? Pot roast is never made with a tender cut, typically
chuck, brisket, or round is used as they stand up to long braising...
no one makes pot roast with ribeye.

Anyway it's obvious that Garish the Fast Food Mystery Meat Burger
Addict hasn't a clue about Pot Roast... odds are he doesn't own a pot
large enough for Pot Roast, and The Golden Arches doesn't serve Pot
Roast, in fact very few eaterys nowadays serve Pot Roast... was once
very popular Diner fare but no more. Kraut restaurants serve Pot
Roast, a favorite:
https://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe-1944490

[Sheldon Martin]

I never add plain water to pot roast, the liquid I use is beer/ale and
whatever exudes from the veggies... if a bit too soupy I add a corn
starch/Wondra slurry.

Fresh 'shrooms exude a lot of water, and sometimes I'll use canned and
add that water too. But mostly I use dehy wild 'shrooms, I add back
the rehydrating liquid except for the dregs which contain
sand/schmutz. I always keep a selection of various dehy 'shooms.
I rarely buy those teensy containers of fresh button 'shrooms, those
are flavorless besides being way over priced.

Mostly for pot roast I use top round, chuck is too fatty, and it tends
to fall apart into tough strings, what cooking dummys call pulled
meat... I call that Kennel-Ration.

The trick to pot roast is that it must be as sliceable as regular
med-rare roast beef. An easy way to accomplish that is to remove the
meat from the pot and place it in a covered dish in the fridge to cool
over night, The next day that cooled pot roast will very easily be
sliceable as thinly as one wants, and then place the slices back into
the pot with the veggies to reheat. Cold pot roast is very easy to
slice... I actually enjoy a cold sliced pot roast on seeded rye with
horsey sauce... a fistful of fermented garlic dills on the side makes
it Superman... but then WTF do yoose TIADer fast foodies know.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5EAB0395...@att.net...

Hahaha!

[jmcquown]

On 4/29/2020 3:53 PM, Sheldon Martin wrote:
> Needs a ham hock or three, and a fistful of collard greens, otherwise
> those limas will taste like nothing. And crockpot is NOT cooking,
> it's FAKING! Crockpot is cooking like paint by numbers is art. TIAD
> runs rampant in your house.
>

Here we go again with the anti-crock pot rant. Sheldon, it's an
appliance that does the exact same thing as cooking in a deep pot on the
stove, covered, on low heat for a long time. It's not the crock-pot you
had 40 years ago.

Jill

[Gary]

Well my crockpot *IS* 40 years old. :)
Not as large as new ones but the cooking is still the same.
Basically, it just eliminates the stirring occasionally
necessary with simmering pots on the stovetop.

[Cindy Hamilton]

Not everything needs to be stirred. I cook stew and pot roast in the
oven and stocks on the stovetop. That's pretty much it for anything
that a crockpot might be useful for.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:

>
> Gary wrote:
> > Well my crockpot *IS* 40 years old. :)
> > Not as large as new ones but the cooking is still the same.
> > Basically, it just eliminates the stirring occasionally
> > necessary with simmering pots on the stovetop.
>
> Not everything needs to be stirred. I cook stew and pot roast in the
> oven and stocks on the stovetop. That's pretty much it for anything
> that a crockpot might be useful for.

I didn't say everything needs to be stirred.

Soups made with dried beans need to be stirred occasionally
near the end of cooking time as they thicken. Otherwise
they settle on the bottom and can burn.
Crockpot eliminates that.

Crockpots are a no maintenence meal in a pot. Toss everything
in and forget about it until it's done many hours later.
You might not use one but no reason to put them down.
Extra appliances have their uses.

[Cindy Hamilton]

On Saturday, May 2, 2020 at 12:48:38 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Gary wrote:
> > > Well my crockpot *IS* 40 years old. :)
> > > Not as large as new ones but the cooking is still the same.
> > > Basically, it just eliminates the stirring occasionally
> > > necessary with simmering pots on the stovetop.
> >
> > Not everything needs to be stirred. I cook stew and pot roast in the
> > oven and stocks on the stovetop. That's pretty much it for anything
> > that a crockpot might be useful for.
>
> I didn't say everything needs to be stirred.
>
> Soups made with dried beans need to be stirred occasionally
> near the end of cooking time as they thicken. Otherwise
> they settle on the bottom and can burn.
> Crockpot eliminates that.

Fair enough. I don't make soups with dried beans.

> Crockpots are a no maintenence meal in a pot. Toss everything
> in and forget about it until it's done many hours later.

I really don't like meals where every flavor is melded together and
the food is cooked to mush.

> You might not use one but no reason to put them down.

I didn't put them down. You must be thinking of Sheldon. I merely
said I have no use for one.

> Extra appliances have their uses.

I agree. Just not for me.

Cindy Hamilton

[Dave Smith]

I had a telephone video tour of my son's new house yesterday and he
showed me the washer and dryer in the master bedroom. He had no idea why
it was there. Then when he got to the basement there was another set
down there. He also has spare bathrooms. They have three bedrooms, one
of which is his partner's office, and four bathrooms. That is overkill.

[Hank Rogers]

Homos generally do go overboard to keep their podnuhs happy.

Is your son the TOP man, or the BOTTOM man?

[notbob]

On 2020-05-02, jmcquown <j_mc...@comcast.net> wrote:

> It's not the crock-pot you had 40 years ago.

Gotta get me one, cuz so many folks use 'em, now.

Dried Lima beans are excellent. Been eating Pinto beans/organic
burger fer mos.

I won't go into the "soaking overnight" thing, again. ;)

nb

[Sheldon Martin]

On 3 May 2020 notbob wrote:

>On 2020-05-02, jmcquown wrote:
>
>> It's not the crock-pot you had 40 years ago.

Other than being shinier they are exactly the same.

>
>Gotta get me one, cuz so many folks use 'em, now.

All the TIADers who can't cook a lick use 'em... if you're happy with
fast food burger joints you'll love a slow cooker.
>
>nb

Crock pots are excellent if you're a lazy bastard who hangs paint by
numbers on your walls thinking it's art.
Even huge commercial kitchens like Campbells doesn't throw all the
ingredients into the vat at the same time and cook it all at the same
temperature for the same amount of time. I think Taco Bell uses a
slow cooker for reheating their previously made mystery meat chili.
The only thing I found a slow cooker does well is to prepare steel cut
oats, saves all that constant stirring, however there's still 15
minutes of constant stirring at the end or it'll be all congealed
lumps.... but doesn't pay unless one is preparing at least a week's
worth of oatmeal at once to reheat each day for breakfast... after
about a year I gave my top of the line slow cooker away because we
tired of oatmeal. I tried it for other dishes like soups and stews
but all were failures in my opinion, especially regarding veggies,
always half cooked or cooked to mush.

[cshenk]

In other words, you were too dumb to learn proper use of the appliance
and how the recipes work.

[Sheldon Martin]

No has ever seen anything you've claimed to have cooked simply because
you CAN'T. Phoney fucking twat!

[Gary]

Sheldon Martin wrote:
>
> >> after
> >> about a year I gave my top of the line slow cooker away because we
> >> tired of oatmeal.

Did it say on the bottom, "Property of U.S. Navy?" lol

[Sheldon Martin]

The US military would never use idiotic slow cookers... how could
those itty bitty thingies cook hundreds of portions? Aboard ship we
cooked in huge steam jacketed kettles, typically 50 gallons each...
full could come to a boil in under 5 minutes. A slow cooker at best
could feed four tomorrow.

[cshenk]

Clueless as normal Sheldon. Stuck in 1950's tech and pretending to
feed 500 at a shot when your ship didn't have that many people.