What's cookin'?


#1548

Yes


#1549

Watching Inspector Montalbano I got inspired to try making something like pasta 'ncasciata. I made what I thought was three portions. Over the course of a week or so it ended up being three meals for two and one lunch for me.


#1550

Maybe I’ll start doing that.


#1551

Yep, prepping ahead seems like a pain, but it makes everything easier. I prep. I’m just a slow cook.


#1552

Especially with pasta I can get everything done EXCEPT the pasta hours ahead of time and dinner is then super quick and easy.


#1553

Got some Augie’s smoke meat, Trader Joe’s corn rye, and trick-can Guinness, and am braising Savoy cabbage with Benton’s bacon and onion. It’s not corned beef and cabbage, but there’s nothing Irish about that anyway.


#1554

It’s that time of year again . Reubens tomorrow. With Russian dressing.


#1555

How’d you do it?


#1556

Nice cut from premier meats lake Shasta city. Uncured . I would just put a 1/2 cup of water in the crockpot next time. 4 1/2 # cut . Cook for 7 1/2 hrs on low .


#1557

With corning mix or whatever you call it?


#1558

Corning mix .Wtf is that . Just straight up good product. Completely naked.


#1559

My husband had no cooking skills either - and I am too cheap to pay for meal service. So our compromise was buying a really good crock pot cookbook - and he cooked from it once a week. Made a huge difference in his skills, gave us nice healthy food that was budget friendly - and I was so happy to have a night off.

We stopped doing it for a bit (#life) but I think we’ll be going back to that soon.


#1560

So do you recommend them? Want to make sure my friend knows about them if you do.


#1561

Why bother. I would not seek any of it out . When they are busting at the seams with the best food in the us .


#1562

Huh? Who/what’s busting at the seams?


#1563

Isn’t it corned beef?


#1564

Oh, uh, @Emglow101, I was talking about my friends in Mt. Shasta City.