Originally Posted by attimus
Yes, btw I don't really care for crockpots. You can basically do all the same with a stove and bit of know how.
Edited for auto correct. Lol crackpot. Seriously. To funny.
They have their place I just haven't tapped into it yet..... I broke down and bought one that was digital. Basically I want to use it for making Bone-stock. and or soups. The stove I have at grandmas only has one burner that works reliably. The one at home is a high BTU five burner and runs off Propane.
In this fractured life I have I am spreading myself pretty thin. The idea was to start something the night before have it turn on cook the prescribed time then keep it warm till dinner. The successes I have had were Corned beef, Pot roast, and Chile. The beans came out too watery and hard still.
I follow my Grandmas pinto bean recipe these days any more. She picks and washes and throws em into the pot with the ham hocks. and covers with water. No soaking or parboiling. Or seasonings... I refuse to cook without seasonings so I ad pepper and garlic. But reserve the salt for the last half hour. I have no idea how long to cook but simmered on medium till low till it smells good. Water level has to be maintained so i check periodically. Served with hoe cakes or savory cornbread.
Hoe cakes basic
1 cub Boilking Hot water
2 cups Cornmeal
Bacon grease for frying
stir the cornmeal and water together till the cornmeal absorbs the water. it will be like Thick cookie dough. and too hot to touch. Scoop a spoon full up and quckly form it into a ball then flatten with your fingers. to about a half inch thick. Yep its hot. but if your quick the first few wont burn too bad. Drop immediately into the hot pan with about two tablespoons of bacon grease.cook till crisp and flip.
These were made in the fields on a shovel over a wood fire.