The Gun Counter

Denis wrote: I steamed the skinned and chopped potato, mashed it immediately with preheated milk, salt, pepper and nutmeg, then added the sauteed onions, bacon and fish all into the slow cooker. With the slow cooker on its lowest setting, and the fish added cold, but no longer frozen, the soup was hot after about 2 hours, the clams and prawns were hot, but not overdone, and the cod fillets had flaked down, which was actually rather nice. The only thing I would do differently next time is to liquidise the potato/milk mixture in a blender, for a smoother texture than I got by whisking it with an electric beater.

rightisright wrote:And it sounds like you need one of these: http://www.amazon.com/Conair-Cuisinart- ... on+blender

Denis wrote:

rightisright wrote:And it sounds like you need one of these: http://www.amazon.com/Conair-Cuisinart- ... on+blender

Thanks! I do have an immersion blender... probably should have used it. I don't bother when making regular potato soup, because I like the texture a bit rougher, but somehow the chowder ought to be more unctuous... I probably should have dashed some cream into it at the end too!

Greg wrote:How does one make chowder without any cream, anyway?

randy wrote:Ya know, I'm somehow thinking that the average anti-gunner doesn't have threads like this in mind when they imagine (because they would never actually go to) an internet board for gun nuts.

Just a random thought that amused me. Carry on.

SoupOrMan wrote:I was going to do cacciatore-style pork chops in my slow cooker this morning, but "First, brown the chops in a frying pan" seems like an extra and unnecessary step. It also involves fire; fire + lack of sleep = tragedy for me, comedy for others. I wonder if just tossing the unbrowned chops, sauce and vegetables into the cooker will cause the meat to be ruined.

PawPaw wrote:

SoupOrMan wrote:I was going to do cacciatore-style pork chops in my slow cooker this morning, but "First, brown the chops in a frying pan" seems like an extra and unnecessary step. It also involves fire; fire + lack of sleep = tragedy for me, comedy for others. I wonder if just tossing the unbrowned chops, sauce and vegetables into the cooker will cause the meat to be ruined.

I routinely put raw meat into a slow cooker. You don't get the caramelization like you might on a fire or hot griddle, but the meat cooks just fine. Most of my recipes involve raw meat in the slow cooker.

randy wrote:Ya know, I'm somehow thinking that the average anti-gunner doesn't have threads like this in mind when they imagine (because they would never actually go to) an internet board for gun nuts.

Just a random thought that amused me. Carry on.