Author Topic: Crock pot?  (Read 3174 times)

Offline capozzoli

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Re: Crock pot?
« Reply #15 on: October 04, 2010, 06:00:34 PM »
Nic, peppers are fruit. :P

My other half is Slovakian and yes everything is ova or ovy. Its weird there that every female has ova on the end of there name. My wifes maiden name is Antolova. Her father and brothers last name is Antol.

Now her last name is Capozzoliova.  ;D I think it comes from the Latin Ovum for ovaries or something?

I wouldn't even use a crock pot for a toilet. Only Kidding, I use it at parties to keep my balls warm.

Nic soon after we evacuate Iraq they will all come here and open restaurants just like the Vietnamese. I cant wait!

« Last Edit: October 04, 2010, 06:04:42 PM by capozzoli »
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Online beerocd

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Re: Crock pot?
« Reply #16 on: October 04, 2010, 06:08:56 PM »
I wouldn't even use a crock pot for a toilet. Only Kidding, I use it at parties to keep my balls warm.

So your crock is on a small cart so you can move around during the party?  :P

Serbs do the -a for females too.
jedan = one male  jedna = one female
But not the last names like that, they just take the guys last name.
The moral majority, is neither.

Offline capozzoli

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Re: Crock pot?
« Reply #17 on: October 04, 2010, 06:32:51 PM »
Interesting. Do you speak Serbian? Do they have the feminine and masculine for things that make no sense at all like a table is female but a bottle is masculine? Man I hate that. I have been learning Slovakian. Its really hard. My daughter speaks mostly Slovakian cause that is what she is learning first,  little English so far.

I cant speak Slovakian that well yet but They cant speak it anymore without me knowing what they are saying.  8)

Nic, I did a lot of research and comparing of paprika. It was brought to the Hungarians from the Turks and Im pretty sure it founds its way to Turkey from India via the silk road. http://www.budapest-tourist-guide.com/hungarian-paprika.html

Compared side by side the Pride of Seged or whatever it is called against the Indian stuff you can tell they are the same but the Indian stuff has much better color aroma and flavor.

There are many different kinds of Paprika in Hungary. Fresh, Dry, powdered, Sweet,  hot,  and many others. There is a giant market in Budapest that is great. The paprika stalls have all different kinds of dried peppers hanging everywhere. Really cool and the smell is wonderful. They are all the same peppers every other country uses to make paprika by air drying and grinding to a fine powder.

In the Indian store look  for the sweet paprika or ask. They have several varieties most are VERY hot.  

The can paprika we get in this country is of a very low quality and but a mere shadow of the stuff in Hungary. On the other hand the Indian stuff compares.
« Last Edit: October 04, 2010, 06:38:21 PM by capozzoli »
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Offline euge

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Re: Crock pot?
« Reply #18 on: October 04, 2010, 06:46:47 PM »
I'm going to look for it at the Indian store. Haven't been able to find the "hot" anywhere. The flavor of paprika goes well with what I cook.

Sorry no crock pot I have a pressure-cooker. 
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

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Re: Crock pot?
« Reply #19 on: October 04, 2010, 06:52:28 PM »
That a boy euge.

That's the way to do it.

When you go to the Indian store look for a tiered pressure cooker.  I haven't gotten one yet but I want one. They have layered containers inside that allow you to cook more than one coarse in the same pot.

Pressure cookers are cheap at Indian stores too.
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Re: Crock pot?
« Reply #20 on: October 04, 2010, 07:02:07 PM »
How does the soy sauce compare to tamari? Sorry for hijacking.

Crock pot stuff a goose in there with some veggies, dinner time.

Online beerocd

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Re: Crock pot?
« Reply #21 on: October 04, 2010, 07:12:07 PM »
Interesting. Do you speak Serbian? Do they have the feminine and masculine for things that make no sense at all like a table is female but a bottle is masculine? Man I hate that.


Actually you got that backwards. Astall is table and flasha is the bottle. In order to get food, I had to speak Serbian - in order to play with the kids I had to speak English. So I have the proper accent for either language. I'm just really bad on the cyrilic. Basically I know about half the letters, recognize a handful of words and can piece together the wedding invite or whatever comes our way written like that. I wouldn't even try a newspaper - they write both cyrilic and latin alphabet so I can still claim fluency even though my cyrilic sucks.

So, "cheap" means aluminum? No worries there? I'm paranoid - I avoid aluminum, microwaves, and artificial sweeteners as much as possible.
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Offline euge

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Re: Crock pot?
« Reply #22 on: October 04, 2010, 07:14:27 PM »
How does the soy sauce compare to tamari? Sorry for hijacking.

Crock pot stuff a goose in there with some veggies, dinner time.

Totally relevant.  And, probably NOT: why would soysauce feature in Slovakian cuisine? Is the Slovakian sojova omacka any different than Asian?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: Crock pot?
« Reply #23 on: October 04, 2010, 07:45:12 PM »
So your crock is on a small cart so you can move around during the party?  :P
Hilarious  ;D

I'm a big fan of smoked paprika, and use it in a few crock pot dishes.  It gets me smokiness in my chili without the heat from using chipotles, so the family is still able to eat it. 

One of my favorite crock pot dishes is red cooked chicken.  You mix equal parts of soy sauce, Chinese cooking wine, and water or broth.  Add some sliced ginger, green onions, and some star anise.  I like to throw in some Szechuan peppercorns too.  You can boil all of that for a few minutes and strain it, or just throw it all into the slow cooker.  Make sure it's enough to cover the chicken, then cook it on low until it's done.  Serve it with some of the sauce and some minced green onion for dipping.

Take the remaining sauce and boil it for a few minutes, then chill it and freeze it.  Use the sauce over and over again, it picks up flavor and gets more complex the more you use it.  You can freshen it now and then with more herbs/spices, and you'll have to top it up periodically with more soy/water/cooking wine.

You can also do this on the stovetop - bring the liquid to a boil, add the chicken, return to boiling.  Boil 10 minutes, then cover and remove from heat.  Let it sit in the liquid another 15 minutes and it's ready to serve.  Delicious.
Tom Schmidlin

Offline capozzoli

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Re: Crock pot?
« Reply #24 on: October 04, 2010, 08:51:39 PM »
The Indian pressure cookers are SS. Good quality too.

How the soy sauce got to Slovakia I dont know, wife does not either. But I know there are several brands that are brewed in Slovakia. They grow lots of soy beans there. The Slovakian soy sauce is a little maltier, light and less salty then the Asian soy sauce.



http://www.vitana.sk/produkty/ochucovadla/tekute-koreni/sojova-omacka-sladka/30639/Sojova-omacka-sladka.html


Get a pressure cooker. Loose the crock pot.

Takes six hours or more to cook beans in a crock pot. and thats after you soak them over night.
Put dry un-soaked beans into a pressure cooker and they are done to perfection in 15 -20mins. Its a no brainier.


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Re: Crock pot?
« Reply #25 on: October 04, 2010, 09:02:37 PM »
Sounds alot like tamari. At least the brand we get.


Offline capozzoli

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Re: Crock pot?
« Reply #26 on: October 04, 2010, 09:19:02 PM »
Once you try this stuff you will never go with out it again. You will find yourself putting in in all kinds of stuff. And lots of chefs do the same.



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Offline tschmidlin

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Re: Crock pot?
« Reply #27 on: October 04, 2010, 09:26:42 PM »
Get a pressure cooker. Loose the crock pot.
Why not have both?  ;D
Tom Schmidlin

Offline capozzoli

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Re: Crock pot?
« Reply #28 on: October 04, 2010, 09:39:12 PM »
takes up to much valuable room.

I have one collecting dust in the basement. Still thinking of trying it for this.

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Offline phillamb168

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Re: Crock pot?
« Reply #29 on: October 04, 2010, 11:01:29 PM »
One  the best paprikas you can buy IMHO is Pimenton, or smoked Spanish paprika. Seconding what another guy said, it's fantastic for adding a smokey slightly spicy note without knocking the pants off your guests. I end up using it a lot here because most French (well, ile-de-France) people can't handle anything remotely spicy.
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