I just bought a slow cooker!

[ponyo]

If you don't eat any processed food, I commend you.

If I want to eat turkey, I eat turkey. Same with tofu. I enjoy turkey and tofu on its own. I don't need to eat fake turkey made from tofu.

 

[Crono]

If I want to eat turkey, I eat turkey. Same with tofu. I enjoy turkey and tofu on its own. I don't need to eat fake turkey made from tofu.

Well pat yourself on the back, you have true purist cred. No soup for the rest of us, I guess.

 

[ponyo]

Well pat yourself on the back, you have true purist cred. No soup for the rest of us, I guess.

The day they make better fake hamburger than beef and better fake bacon than pork, I'll eat it. But since that will never happen, you can eat the fake vegetarian meat. I'll continue to eat meat and veggies and enjoy the best of both.

 

[Crono]

The day they make better fake hamburger than beef and better fake bacon than pork, I'll eat it. But since that will never happen, you can eat the fake vegetarian meat. I'll continue to eat meat and veggies and enjoy the best of both.

Eat whatever you want, no one is trying to make you eat fake meat. All I'm saying is there's no reason to have an air of superiority about it (not saying you are, but it's common in general for people to think they are better simply because of their tastes, which can and do often change, anyway).

 

[whm1974]

The day they make better fake hamburger than beef and better fake bacon than pork, I'll eat it. But since that will never happen, you can eat the fake vegetarian meat. I'll continue to eat meat and veggies and enjoy the best of both.

I'm wondering if mock meats made with both Tofu and Seitan to provide a complete protein will become way more common in the future as raising large numbers of food animals is very costly in terms of resources.

You know, ponyo, if you live long enough you be forced to eat to faked meats simply because real meat will be priced high enough that only rich people can afford it.

 

[Crono]

I'm wondering if mock meats made with both Tofu and Seitan to provide a complete protein will become way more common in the future as raising large numbers of food animals is very costly in terms of resources.

You know, ponyo, if you live long enough you be forced to eat to faked meats simply because real meat will be priced high enough that only rich people can afford it.

Damn it, whm1974, I just posted that no one is forcing people to eat fake meat. Stop giving away the hidden vegan agenda.

I'm kidding, of course. People will have to eat bugs, not fake meat. Get used to crickets (actually, probably tasty, and there's cricket flour...)

 

[ponyo]

I'm wondering if mock meats made with both Tofu and Seitan to provide a complete protein will become way more common in the future as raising large numbers of food animals is very costly in terms of resources.

You know, ponyo, if you live long enough you be forced to eat to faked meats simply because real meat will be priced high enough that only rich people can afford it.

I won't have that problem since I live in the US. If anything, I'll die of early heart attack because I eat so much red meat. I have to force myself not to cook and eat beef and other meat everyday.

 

[ponyo]

Damn it, whm1974, I just posted that no one is forcing people to eat fake meat. Stop giving away the hidden vegan agenda.

I'm kidding, of course. People will have to eat bugs, not fake meat. Get used to crickets (actually, probably tasty, and there's cricket flour...)

I just don't see the point of intentionally eating inferior fake food made to mimic meat when you can just eat the real thing. I would say the same if people used meat to make fake potato, tomato, onion, or any veggie. Why restrict yourself?

 

[whm1974]

I won't have that problem since I live in the US. If anything, I'll die of early heart attack because I eat so much red meat. I have to force myself not to cook and eat beef and other meat everyday.

I think even we Americans will be forced by simple economics to cut way back on meat.

 

[whm1974]

I just don't see the point of intentionally eating inferior fake food made to mimic meat when you can just eat the real thing. I would say the same if people used meat to make fake potato, tomato, onion, or any veggie. Why restrict yourself?

I wonder if meat eaters have made mock veggies out of meat just to mock vegans?

 

[ponyo]

I think even we Americans will be forced by simple economics to cut way back on meat.

I don't think so. Food has never been cheaper relative to Americans income. And I don't see that changing anytime soon. I have over 400 pounds of beef in my fridges. The only reason I'm not buying more is because I don't have the room and I can't eat the beef fast enough. I am prohibited from buying any more meat for the next 3 months. That's my wife's order.

 

[Crono]

I just don't see the point of intentionally eating inferior fake food made to mimic meat when you can just eat the real thing. I would say the same if people used meat to make fake potato, tomato, onion, or any veggie. Why restrict yourself?

Because of health and/or philosophical reasons, and "fake meat" is an easy comfort or transition food, or just an easy first step to eating healthier for those used to eating a lot of meat but few vegetables? If you've never been on a restricted diet it's easy to ask "why" and just assume everyone should be eating clear cut meat or vegetable products. Meat should be meat and veggies should be salad... but in a way you are likewise restricting yourself.

Which is fine. I'm okay with that. If you want to be a purist, be a purist. It's just weird that you can't comprehend that maybe not everyone else needs to be the same as you.

EDIT: I'm done with the off topic discussion, by the way, too much tofu talk. This is a slow cooker thread.

 

[whm1974]

I don't think so. Food has never been cheaper relative to Americans income. And I don't see that changing anytime soon. I have over 400 pounds of beef in my fridges. The only reason I'm not buying more is because I don't have the room and I can't eat the beef fast enough. I am prohibited from buying any more meat for the next 3 months. That's my wife's order.

Do you live in Texas by any chance?

 

[ponyo]

Do you live in Texas by any chance?

no. why?

 

[ponyo]

Because of health and/or philosophical reasons, and "fake meat" is an easy comfort or transition food, or just an easy first step to eating healthier for those used to eating a lot of meat but few vegetables? If you've never been on a restricted diet it's easy to ask "why" and just assume everyone should be eating clear cut meat or vegetable products. Meat should be meat and veggies should be salad... but in a way you are likewise restricting yourself.

Which is fine. I'm okay with that. If you want to be a purist, be a purist. It's just weird that you can't comprehend that maybe not everyone else needs to be the same as you.

I think I would rather die than not be able to eat meat but I guess you have to do what you have to do. I'll get off my soapbox.

 

[Svnla]

I tried to cook chicken legs and thighs a few times with my slow cooker but too much juice came out and diluted the flavor and I did not want to use too much salt (tried to be healthier).

 

[Crono]

I haven't tried this, but this recipe sounds/looks good:
http://www.bowlofdelicious.com/2016/01/23/slow-cooker-greek-style-green-beans-and-chicken-thighs/

Slow Cooker Greek-Style Green Beans and Chicken thighs is the ULTIMATE one-pot meal: everything cooks in your crockpot at once! Plus, it's cheap, whole30/paleo, low carb, and healthy.
Ingredients

1 lb. green beans, trimmed
2 large tomatoes, diced (or one can)
1 onion, diced
2 cloves garlic, minced
¼ cup fresh chopped dill
juice of one lemon
1 cup chicken broth (or vegetable broth or water)
4 bone-in, skin-on chicken thighs
plenty of salt and pepper
2 tablespoons olive oil

Instructions:

1. Mix together the green beans, tomatoes, onion, garlic, dill, lemon juice, chicken broth, and plenty of salt and pepper in your slow cooker.
2. Lay the chicken thighs skin-side-up on top of the green bean mixture.
3. Drizzle the tops of the chicken thighs with olive oil and season with salt and pepper.
4. Cook on low for 8 hours or high for 4 hours.

Optional: broil chicken thighs for a few minutes on high to crisp up the skin before serving.

I tried to cook chicken legs and thighs a few times with my slow cooker but too much juice came out and diluted the flavor and I did not want to use too much salt (tried to be healthier).

What else did you put in or on it? It helps to have other ingredients to absorb or lock in the moisture (although that's really what salt is good for, besides flavor).

 

[whm1974]

I haven't tried this, but this recipe sounds/looks good:
http://www.bowlofdelicious.com/2016/01/23/slow-cooker-greek-style-green-beans-and-chicken-thighs/





What else did you put in or on it? It helps to have other ingredients to absorb or lock in the moisture (although that's really what salt is good for, besides flavor).

I always add veggies with my meat if I'm using a slow cooker. Even a small chunk of roast or brisket will produce a sizable amount of meat for one person, and I can't eat that much meat.

 

[Svnla]

What else did you put in or on it? It helps to have other ingredients to absorb or lock in the moisture (although that's really what salt is good for, besides flavor).

Nothing. Just the chicken legs and thighs, spiced them up for 24 hours, then put them in neatly and set the machine on low for 6 hours or more and then a lot of juice (about 1/4) in the pot. Like I was making chicken soup.

 

[Iron Woode]

Nothing. Just the chicken legs and thighs, spiced them up for 24 hours, then put them in neatly and set the machine on low for 6 hours or more and then a lot of juice (about 1/4) in the pot. Like I was making chicken soup.

keep in mind meat contains a fair amount of water and it well come out while cooking. Condensation also contributes to the liquid level as well.

it would be best to search for a recipe that has proven to work correctly when using the crock-pot.

 

[PottedMeat]

Nothing. Just the chicken legs and thighs, spiced them up for 24 hours, then put them in neatly and set the machine on low for 6 hours or more and then a lot of juice (about 1/4) in the pot. Like I was making chicken soup.

after the 6 hours you should take out the meat and boil down the liquid into a sauce. either put it on the stove or just throw the cooker on high. if it's still too thin after cooking down 1/2 or 1/4, add a little cornstarch & cold water to thicken it up.

 

[whm1974]

after the 6 hours you should take out the meat and boil down the liquid into a sauce. either put it on the stove or just throw the cooker on high. if it's still too thin after cooking down 1/2 or 1/4, add a little cornstarch & cold water to thicken it up.

keep in mind meat contains a fair amount of water and it well come out while cooking. Condensation also contributes to the liquid level as well.

it would be best to search for a recipe that has proven to work correctly when using the crock-pot.

good reason to always include veggies with the meat.

 

[s0me0nesmind1]

Damn it, whm1974, I just posted that no one is forcing people to eat fake meat. Stop giving away the hidden vegan agenda.

I'm kidding, of course. People will have to eat bugs, not fake meat. Get used to crickets (actually, probably tasty, and there's cricket flour...)

 

[eng2d2]

there is a lot of reciper for slow cooker if you google it. I am big fan on making a lot of mexican dish using slow cooker. Carnitas, fajitas just an example. Just cant go wrong with slow cooker.