My late wife wanted one of the tiny, one quart or quart and a half slow cookers so I got her one. I don't think she ever used it for anything. Before I pitch it, does anybody have any suggestions for what such a small slow cooker would be useful for?
Tiny Slow Cookers - Why?
- Thread starter PugslyCat
- Start date
Small chickens..a meal for 1 I believe is the idea
As a makeshift scuttle.
I used to take one to work to heat up leftovers or soup so I wouldn't have to use a microwave. I hate microwaved pasta!
Commander Quan
Commander Yellow Pantyhose
Buffalo Chicken Dip
Try making warm dips with it.
deserts
I use a small one for oatmeal for breakfast. Steel cuts outs, boiling water, season to taste(pinch of salt, sugar, cinamon,clove, etc) overnight. Set on warm overnight, turn to high when I get up (it sits in the bedroom!) and eat after I shower and shave. I don't like the creamy texture of oats that are cooked the traditional way. This leaves the steel cut oats a litlle coarse but still soft and very tasty. Top with some chopped pecans and dried fruit (cranberry, blueberry, chery, etc) and you're good to go.
Dips are one good use. You can also slice up a bunch of onion (3-4 big ones) and put those in there on high for about 8 hours and end up with a wonderful caramelized onion base for french onion soup, steak, or pretty much anything else.
Your very own dish of Lil' Smokies?
I guess the small size could be useful for dips (as suggested) or small/single servings of soups/beans, etc.
I guess the small size could be useful for dips (as suggested) or small/single servings of soups/beans, etc.
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Paul, my sincere apologies. I didn't see the word "late". I am so sorry if my post caused any hurt.
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I might have to get one to try that
We use it for steal cut oats as well in addition to slow cooked side dishes like black-eyed peas, split pea soup, just about any legume dish that's served with a larger meal. Used mine the other day with saved bacon ends from home cured bacon to do some bacon and beans that was served with fried catfish and cornbread.
Nacho cheese!
~~~have I got a recipe for you=
...buy a couple of chuck eyes. this is the cut right next to the rib eye. great flavor, slightly tougher but the crock pot is going to take care of that for you. in the bottom of the crock pot, place some sliced onion, vidalia's best...more than a few slices line the bottom of the crock pot (but since you have the small crock pot...one slice of onion will probably cover the bottom), fresh only. now to season your meatmy seasoning is simple...lawry's seasoning salt and fresh ground black pepper. I have and use a pepper mill and put whole black pepper corns in it. Set the seasoned meat on top of the onions and slice some garlic, set on top of the meat...don't be stingy with the garlic, and just for more kick, slice some more garlic and set it atop the meat
now for the easy part...pour the tomatoe sauce of your choice on top (to cover). I've used plain old tomatoe sauce from a can, another good choice is spaghetti sauce like Ragu...cheap and cheerful
if your crock pot has temp settings (low/high), set it on low and let it go 8 hours anyways. when you're ready to eat, make up a pot of rice, divy it up on two plates (you're eating with a guest right?) and serve the crock pot meal right on top of the rice. This is a good single serve meal too so you'll have left overs
another way I like to improve chuck eyes is to grill them but I'll marinate them for up to a week before using this marinade:
low sodium soy sauce (1 bottle)
dash of worchester
fresh ground black pepper (to taste)
plenty of crushed garlic
mix all of these ingredients in a bowl then pour into a plastic bag (freezer type) and place your steaks in it, put in the fridge, turn daily. i'd let it go for at least 3 days but a week is better, then grill. no need for salt, the soy sauce has plenty of that and the reason also to use low sodium soy sauce
I've used this marinade for up to a dozen steaks when entertaining. I'll up the amount of ingredients and mariinade in a large tupperware box/w/lid. used to be chuck eyes were farily economical to buy but the price of all meats continue to rise. Still, whenever we shop I stop by the meat area and look for chuck eyes to buy and freeze
Best,
Jake
Reddick Fla.
I've seen those real little ones used for dips or little smokies, as others have mentioned, but also for scenting a house. Here's a recipe example from food network. If you have (or get) essential oils you can also fill one of the little guys with water and add a few drops of EO and let it run on low to diffuse scents in a safer manner than candles and with good essential oils in a much more pleasant scent than those awful plug in things. Even just a cup of water and a teaspoon or so of real vanilla extract can be wonderful for hours.
In the 70's, I had a miniature cast iron hibachi grill that was designed to cook one hamburger. It used a single charcoal briquette.
Boy, do I wish I still had it.
Boy, do I wish I still had it.
here's what I'm using to heat my towels
probably bought this steamer when we lived in the lower Fla. Keys. Has been used occasionally to steam vegetables...primarily corn on the cob, but I've commandered it to heat my barber towels...been using it several months now. I like it and use it daily. Also, I leave it on the sink counter where it sits 24/7. this one operates simply, you plug it in, make sure the reservour is filled with water, then turn the timer to the desired minutes
I usually set it for 15 minutes, get my towel, wet it with warm to hot water in the sink right there, wring the towel out, fold it in half, then in half again, set it in the basket and let it steam for at least 5-10 minutes. I'll unplug the unit when I take the towel out, using the tongs to handle the hot towel, wave it around in the air for 5 seconds or so and then it's safe to handle
I've been using the barber towel for 18 months now. I used to rely on the water coming out of the tap and at 138 degrees f, it was hot but this steamer gets the towel a little higher in temp which I like. I wont shave w/o putting a hot wet towel on my face first, lather under the towel (on my face) of course, brushed in for 2 + minutes, and with Proraso pre shave cream massaged into my beard before I build the lather. this solid prep works for me
Best,
Jake
Reddick Fla.
