shepp 2,285 Posted January 12, 2008 Report Share Posted January 12, 2008 I just bought one from Argos, half price in the sale, eight pounds fifty. Shepp Quote Link to post Share on other sites
Guest Ditch_Shitter Posted January 12, 2008 Report Share Posted January 12, 2008 Ye gonna Love it, Shepp! They Really Are the way to go, especially for blokes without much time, inclination or skill. Just to update on my own proceedures; I've now discovered the Heaven that GOOD chicken can bring! (Here, i Eire, they only sell certified, good chickens in the high street. I wouldn't know what Tesco are up to. Wouldn't go there). But, anyway; I've now learned yo buy up Every wing and leg my Butcher cuts off. People like the breasts. They cost a lot! I take the wings and legs and bang some of each in, or else use just, say eight wings to my 4 Litre SC. And I make a CURRY to die for! Wing curry's great. Leg curry, especially after ye swirl it all with a spoon, after about 8 - 12 hours and then pick out the bones (dead easy!) is simply Wanking Material! Cook it for 8 - 12. Then add ye curry powder and a second onion (for texture). Couple or so more hours and Experience! If anything ever happens to my 4Ltr. I'm definately going for at least a six next time Quote Link to post Share on other sites
Tis TM 8 Posted January 12, 2008 Report Share Posted January 12, 2008 Ye gonna Love it, Shepp! They Really Are the way to go, especially for blokes without much time, inclination or skill. Just to update on my own proceedures; I've now discovered the Heaven that GOOD chicken can bring! (Here, i Eire, they only sell certified, good chickens in the high street. I wouldn't know what Tesco are up to. Wouldn't go there). But, anyway; I've now learned yo buy up Every wing and leg my Butcher cuts off. People like the breasts. They cost a lot! I take the wings and legs and bang some of each in, or else use just, say eight wings to my 4 Litre SC. And I make a CURRY to die for! Wing curry's great. Leg curry, especially after ye swirl it all with a spoon, after about 8 - 12 hours and then pick out the bones (dead easy!) is simply Wanking Material! Cook it for 8 - 12. Then add ye curry powder and a second onion (for texture). Couple or so more hours and Experience! If anything ever happens to my 4Ltr. I'm definately going for at least a six next time I love a man that can cook! Quote Link to post Share on other sites
shepp 2,285 Posted January 12, 2008 Report Share Posted January 12, 2008 Cheers Ditch, I've always liked all the other parts of the chicken more than the breast, much more flavour than a bland old breast. In SE Asia and China the wings are the most sought after and the breast they find hard to get rid of. Looking forward to getting a rabbit curry going in there. Quote Link to post Share on other sites
leegreen 2,150 Posted January 12, 2008 Report Share Posted January 12, 2008 I have a slow cooker and I am in Kent near Tunbridgewells if any one wants it it's free, very good condition hardly used. The make is a Sunbeam. pm me soon as it's going down the dump yc. Lee Quote Link to post Share on other sites
Guest digdeep Posted January 13, 2008 Report Share Posted January 13, 2008 I am yet to use mine, i mean apart from letting it cook while your out or at work, does it make any difference to the taste? i normally cook what ever it is i`m having on the hob, when i am ready for it, five/ten minutes and tea is on the plate, so why the big deal about tea taking all day compared to taking ten minutes before your ready for it? ps, should have known you would be on this thread ditch Quote Link to post Share on other sites
Sighthound 49 Posted January 13, 2008 Report Share Posted January 13, 2008 Was given one as a pressie last Christmas. Thought i'd only use it once in a blue moon but have to say I use it loads and it's a cracking piece of kit. All the points mentioned so far are spot on. Although the instructions might say otherwise I would always brown the meat in a pan first. Instead of using water I pour in a bottle of homebrew, preferably an ale not a larger. If you don't brew then Guinness is the cat's pyjamas in a stew, no stock or water, just a few pints of Uncle Arthur. Lovely!! Tried this with a can of Guinness :tongue2: Quote Link to post Share on other sites
Guest Ditch_Shitter Posted January 14, 2008 Report Share Posted January 14, 2008 ps, should have known you would be on this thread ditch You f*ckin carrot! Don't ye READ a Thread??? Initial Post: I was just in Tesco and saw a slow cooker for a good price, so I bought it after I remembered reading something on here about Ditch Shitter making amazing chilli. Now then, Diggist; 'What's so great about a Slow Cooker?'. FFS, man! How about the fact that I can now knock up grub I wouldn't have a clue how to by any other means. I can do so with a Fraction of the effort which making, eg. a Chillie used to take me. I'm getting results that Far exceed my earlier, more traditional, methods of effort. I'm able to bash out up to three or four days meals, in under twenty minutes of Real Time! My diet's varied so widely, in taste and content, that only my imagination limits it. Need I go on, and on? Watch me! Believe me, mate. I'm a Traditionalist. I'm also capable of eating the exact same ammount of the exact same meal for Years at a time. I've done that for Years and Years. Food, to me, has long since become a means to an end. It kept me alive. No more. No less. Everything about it, from deciding what to have for it to going out and getting it, to cooking it to eating it. Just work. Now? With this thing? It's a f*ckin high speed adventure! I can't Look at a bit of food without wondering, " What If ....? " And I honestly haven't thrown Anything into my magick cauldron yet that hasn't came out more edible than any other means at my disposal would have rendered it. Let me give ye a direct comparrison of where I'm coming from, look. Two ways I've fed myself here: 1. Buy two pork loin steaks. Grill Each side for 7, then 5, then 4 minutes. That's 16 minutes of grilling alone. Three trips out to the kitchen just to turn the b*stards over? Then boil the water for the rice. Stick That in for 12 minutes or so. Open a tin of mushy peas and give those five minutes in the micro as everything else cooled in waiting for them. That, Believe me, adds up to a Lot of dashing in and out of Chat and faffing around like an effeminate waiter! Result? A bland meal I wound up fairly Forcing down my neck every night. Cost a bit too. Next, and Every night? Do it all over again! 2. Now? I spend under 20 minutes, in the early hours. I chop up half a carrot. About four spuds. An onion. Sling the lot in the Slow Cooker. Ding in the chicken. Pour half a mug of Oxo over that lot and switch it on. LOW. Walk away and forget it. About twelve hours later, when I'm good and ready, I'll chop another onion and sling That in. Give it a good stir and pull out the bones I feel the spoon hitting. Bang in the curry powder. Some Mustard powder and, maybe - maybe not? - some mixed herbs. 1/4 mug of corn flour solution. Stir again and get on with my life. Few hours later, it'll probably occur to me to switch it off. About 20:00 I'll make the Big effort and go f*ck about getting my rice ready. That shit takes about 25 mins (differant rice these days). In my dish. Lash curry all over it. Sit in Chat, eating and enthusing. Pass out! Repeat the whole process, in reverse, the next night. How simple's that? Spag Boll - with Beef - costs more. Beef's expensive and the sauce costs. But I can get three or four days of spag out of my 4 Litre Slow Cooker. And now I'm wondering what Chicken Spag might turn out like! See? An Adventure! Now; Can ye Honestly tell me ye have more fun standing there at a stove for god knows how long? Been there. Done that. Got me a Slow Cooker - and a Life! Quote Link to post Share on other sites
pointer28 1 Posted January 14, 2008 Author Report Share Posted January 14, 2008 (edited) Bought mine a while ago and absolutely love it !! Have spent the past 6 weeks thinking up ways to induce nose bleeds. Trust me, if you like curries, chilli etc this is the man for the job. I chuck in a pack of stewing beef, a tin of tomatoes, tin of coconut milk, chopped onion, chopped pepper, chopped garlic and a ful jar of Patak's Hot curry paste and it's to die for. It's like chewing on welding rods but no nasty after effects the next morning. Another thing, when I'm in work on a cold, windy, pissing rain day, there is great comfort in knowing that there is a huge steaming hot curry / chilli / stew ready when I get home. Edited January 14, 2008 by pointer28 Quote Link to post Share on other sites
masmiffy 82 Posted February 6, 2008 Report Share Posted February 6, 2008 Great bits of kit these wouldnt be without one. Try rabbit casserole done in it. Cooked real slow the rabbit is great sometimes 'bleaches' white and looks like chicken! Pigeon breasts in a rich sauce also good. Use a liver casserole mix! Cheating but good! Quote Link to post Share on other sites
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