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What's for tea tonight? (#8)

To go with tea tonight, I have just opened a tin of mushy peas. It is the first time I have ever cooked mushy peas and am not sure it was a good idea. :confused::eek:
Still, love is.....cooking mushy peas for a loved one.
 
Before I left work this morning I put a large neck of pork into my slow cooker, filled with water, put it on to have when I finished work.

but, just remembered, I put it on High instead of Low. I am hoping there would still be some meat left when I get home.

Has anybody left their slow cooker on High for over 7 hours before and seen what the results were? What if all the water boiled off?? Hmm awaiting with slight concern to get home and fiond out! :(
 
I'm so hungry I could eat a scabby cat at the moment.

I think it will be an Indian banquet.....with or without the cat! :D
 
Mushroom tagliatelle. Someone on here posted they were having it the other week, and I've been fancying it ever since. I have some single cream in the fridge, and got some chestnut mushrooms before and fresh parsley. Nom.
 
I'm camping this week and have only just got set up tonight so can't be bothered to start cooking. I've found a chicken and chorizo pasty, some cherry tomatos, Thai sweet chilli crisps and beer in the car, so that'll have to do :cool:

Can't wait to get home and get a takeaway ordered :D
 
How was the pork OzT?
I'm trying something new in the slow cooker today - potatoes sliced and layered up with onion, bacon and cheese. With a bit of milk added for moisture.
 
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How was the pork OzT?
I'm trying something new in the slow cooker today - potatoes sliced and layered up with onion, bacon and cheese. With a bit off milk added for moisture.

Wasted. Over a kilo of meat ruined, all my fault. It has shrunk to half its size, the meat being just strands in the water, fat is congeled everywhere, what meat left on the bone is like paste. Mind you the bones were soften enough to crush in mouth.

I had what was the most solid bits of meat for dinner, gave me bad tummy ache cause there was so much fat dissolved in it.

I know now 7 hours on High is not to be recommended!! :)
 
I finally broke out my full size wok - abandoned for the smaller one many years ago because my gas hob was so under-powered, and it works really well on the induction hob even though it has a round bottom.
It means I don't keep dropping bits on the floor and there's more hot surface to work with so I'm pretty sure the onion, broccoli and mushrooms cooked even more quickly than before :)

And much less smoke and burned bits.
 
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