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I'm sure there is (link for me?) but part of this is the fun of creating one. I enjoy that type of experimenting in the kitchen and I've got a fairly long break from school coming up.
Picked one up on black Friday on amazon. My buddies wife raves about hers and said it really helped out at Thanksgiving. Going to test it out this week and then use it for mashed potatoes and what not for Christmas dinner.
I'll let you know. 2 hours in and it smells crazy good. I hope it works out because I dropped about $30 in spices that I won't otherwise use.
Uh, it was ok I guess. Seemed more spicy than flavorful. I will be tinkering with this one if I make it again.Hoh said:I'll let you know. 2 hours in and it smells crazy good. I hope it works out because I dropped about $30 in spices that I won't otherwise use.Angry Beavers said:
Really good. Easy to throw together too.RBM said:
I make my own kraut all the time and love it. I do not use the crock, I use a rather large glass container. I ferment mine for a month though! I started a batch that will be ready for Christmas. I used one head of regular cabbage and one red cabbage to give it a nice festive color.There's just something awesomely disgusting about making your own sauerkraut. It's super-easy, way better than than store-bought, and impossible to mess-up. With New Years just around the corner, now's the perfect time to start a batch.
Slice 2 heads of cabbage real thin, and add 3 TBLS of salt. Use your hands to really work the salt into the cabbage until it becomes watery and limp (this will take about 10 minutes). Pack it into your crock and put a plate on top with something heavy enough to hold it down firmly. You want the cabbage to be submerged in its own liquid (this will take a day or so). Let it sit / ferment for at least 3 days (I usually go 4-5) until it really starts to smell like krout. Pack it into mason jars and store in the fridge until ready to use.
I make my own kraut all the time and love it. I do not use the crock, I use a rather large glass container. I ferment mine for a month though! I started a batch that will be ready for Christmas. I used one head of regular cabbage and one red cabbage to give it a nice festive color.There's just something awesomely disgusting about making your own sauerkraut. It's super-easy, way better than than store-bought, and impossible to mess-up. With New Years just around the corner, now's the perfect time to start a batch.
Slice 2 heads of cabbage real thin, and add 3 TBLS of salt. Use your hands to really work the salt into the cabbage until it becomes watery and limp (this will take about 10 minutes). Pack it into your crock and put a plate on top with something heavy enough to hold it down firmly. You want the cabbage to be submerged in its own liquid (this will take a day or so). Let it sit / ferment for at least 3 days (I usually go 4-5) until it really starts to smell like krout. Pack it into mason jars and store in the fridge until ready to use.
Nice, I've never let it go that long. Does it just keep getting stronger?
Yes, I haven't gone longer than though. We absolutely love it.I make my own kraut all the time and love it. I do not use the crock, I use a rather large glass container. I ferment mine for a month though! I started a batch that will be ready for Christmas. I used one head of regular cabbage and one red cabbage to give it a nice festive color.There's just something awesomely disgusting about making your own sauerkraut. It's super-easy, way better than than store-bought, and impossible to mess-up. With New Years just around the corner, now's the perfect time to start a batch.
Slice 2 heads of cabbage real thin, and add 3 TBLS of salt. Use your hands to really work the salt into the cabbage until it becomes watery and limp (this will take about 10 minutes). Pack it into your crock and put a plate on top with something heavy enough to hold it down firmly. You want the cabbage to be submerged in its own liquid (this will take a day or so). Let it sit / ferment for at least 3 days (I usually go 4-5) until it really starts to smell like krout. Pack it into mason jars and store in the fridge until ready to use.
We had a big hunk of ham leftover from my MiL's Christmas dinner and did a split pea soup. So good.
MAybe not the best but the most foolproof. Slice up an apple into the crockpot, salt and pepper the pork, pour 1/3 cup apple juice and 1tbsp brown sugar over it and then set on low for 6-8 hours.
Bean and Ham
Thanks. Quite the diverse ingredients there with Dijon mustard and maple syrup. Which by the way, was this real maple syrup or are we talking Aunt Jemimah here?
I want to caution you. Tenderloin is much different than pork butt, bet you knew that already. I don't think you will need a long time, I would cook it on high for 4 hours, def no more than 6. Tenderloin doesn't have as much fat as the butt part which is actually from the shoulder I am told.JoeSteeler said:
RealHoh said:
This sounds awesome and I'll have to try it. I just made something similar:
I think that's big enough if you're just looking to get a meal and maybe some leftovers for a lunch out of it. But if you're trying to cook a couple nights' worth of dinner, go bigger. Also if you're trying to cook a big pork shoulder or something similar, 4qt could be a little tight.
In SoCal...we have this casual dining/fast food chain called Cafe Rio...they make an excellent sweet pulled pork. Something like this:
