Comments on: What a Crock!

Comment on What a Crock! by: Roxanne

Sun, 13 Jan 2008 19:08:30 +0000

O.K. So I know it’s about 3 years later for this post, but I was just browsing around the archives and came across it (do you feel all warm inside when someone tells you they regularly browse your archives? *lol*).

I love crock pots! Hubby and I have a Rival 6qt. oval pot that we use all the time, from pot roast, to braised short ribs, to chili, to ham & bean soup. I don’t use crock pot recipes, and I don’t even own any of those nasty crock pot recipe books. Instead, I use my know-how from culinary school to create braises, stews, and soups that are perfect for the crock pot.

I consider the crock pot a necessary piece of equipment in my kitchen.

I’m hoping I’ll see some more writings here on the virtues of the crock pot, either here in the archives, or in the future.

Comment on What a Crock! by: Barbara

Wed, 18 Jul 2007 20:04:07 +0000

Grace–be patient with the kitchen renovation. It is hard, but the results are well worth the trouble and the wait. Believe me. I started out with the ugliest, worst designed kitchen imaginable, with crap appliances, and ended up with a gorgeous, well-appointed, sensibly designed workspace that satisfies my aesthetic sense while being a perfect tool for creating delicious food and happy people.

As for the buffet pan–I love those. I think I need to get another one–it is one of the workhorses of my kitchen. I also have their braising pan and between the two, these are the pans I go to when I make pasta sauces, curries, pan-fried meats and pan sauces. They can even go into the oven as casseroles. I love them.

You cannot go wrong with your new purchase. I hope you have lots of joyful cooking in your future soon with your new kitchen and new pan.

Comment on What a Crock! by: Grace Dykstra

Tue, 17 Jul 2007 04:25:18 +0000

Hi Barbara: I know this post is old but I just had to tell you … I just bought one of those Le Creuset buffet pans (I didn’t know it was called that) and I LOVE IT. It was a gift to myself because my kitchen is being renovated and I am being very patient (it has been about 6 weeks so far and no end in sight).

Comment on What a Crock! by: Barbara Fisher

Wed, 31 Dec 1969 15:59:59 +0000

Yeah, what you said, Ladi. I forgot to mention that I added a slop of dark soy sauce to the cooking liquid, instead of using as much salt.

Soy sauce (which I should write a post about) has a lot of the compounds that make up that mysterious “fifth flavor” called “umami,” which is sort of a savory, meatiness. Black mushrooms have a lot of the same compounds in them. The two ingredients together, cooked along with a pot roast gives a hard one-two punch to the sauce, which thickens up to be the best gravy ever made.

Comment on What a Crock! by: etherbish

Wed, 31 Dec 1969 15:59:59 +0000

The secret ingredient in beef stew is soy sauce.

That said, I have not yet been in the neighborhood of Blue Ginger while being conscious of what it was all about (last time I was up in that neck of the woods was over 10 years ago). However, I think I actually know somebody who used to be a server at Susanna Foo’s and I *think* his (ex?) girlfriend cooks there as well, but I could be completely mixing things up that I was told a year ago. I hear the lunch deals are actually pretty good though…