Just unwrapping my new Shuttle Chef in the USA
anonymous
June 23 2009, 16:45:42 UTC
I was looking for recipes for this thing, and wondered what you would recommed to adapt the Cranberry Beef Stew recipe for thermal cooking? Sounds straightforward and tasty.
It appears you are a couple of weeks ahead of me in thermal cooking; however, judging by your picture, the last time I fired up a crockpot was before you were born [my results were, to say the least, mixed].
Regarding the cranberry sauce, in the US we have it in cans [tins] in several sizes, and in sort of jellied or chunky styles [with chopped pieces of berry in it]; what quantity [ounces, grams, etc.] and type did you use?
I figured I would start with beef since, as is often said in ominous tones in our Western movies: "This here's cattle country! Stranger."
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It appears you are a couple of weeks ahead of me in thermal cooking; however, judging by your picture, the last time I fired up a crockpot was before you were born [my results were, to say the least, mixed].
Regarding the cranberry sauce, in the US we have it in cans [tins] in several sizes, and in sort of jellied or chunky styles [with chopped pieces of berry in it]; what quantity [ounces, grams, etc.] and type did you use?
I figured I would start with beef since, as is often said in ominous tones in our Western movies: "This here's cattle country! Stranger."
Thanks,
Dennis
California, USA
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I'll post it in the thermal cooking community.
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http://community.livejournal.com/thermal_cooking/2667.html
Cheers, U
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