Accomplishments

[cornerofmadness]

In spite of crappy internet connections, I got two online homeworks done, edited through three chapters of notes for nursing A&P and two for my major A&P. That took all freaking day. Thank god my brother/mother/SiL aren't coming because it would have killed me to try this and clean at the same time. Of course this place is getting to be even more of a mess.

And Happy birthday to dragonydreams I hope it was a good one.

I'm also learning I still don't like audio books. I'm listening to one of the many ones I got from the library sale. I can concentrate and read but audio books descend into white noise for me.

I finished another chapter for Blood Red but I'm not sure I'll finish this before the end of the year. I'm terribly disappointed. I've almost finished the Halloween flash fic too.

I have to remember to NOT try any dish that involves me slow cooking any meat to make it 'tender.' No matter what I do, no matter how closely I follow the recipe when I start with a tough cut of meat that needs slow cooked tenderizing I end up with a ridiculously tough piece of meat at the end. I have no idea what I do wrong. I cook so many things well. I don't know why I can't do this? Tonight's failure was osso buca using beef shanks (not veal). Thankfully it was manager's special so not very expensive. However since the broth that was supposed to tenderize it was a mix of carrots, celery, onions, chicken broth and white wine, I have created one hell of a stock. Tomorrow it'll become beef barley soup so all is not lost.

Comments

[sillymagpie.livejournal.com]

Probably a tough cut of meet can only become so tender. Yay for good broth, though!

[dragonydreams.livejournal.com]

I had a really nice birthday, thank you.

I only listen to audiobooks in the car. They help me not get frustrated with crawling traffic. I don't know if I could concentrate while listening at home, though.

[mamculuna.livejournal.com]

Working with online assignments when your internet is bad is my idea of hell. Good for you for persevering.

I think you maybe have to cook those tough cuts for much longer than the directions say. I've had that happen, too.

[kiramaru7.livejournal.com]

YAY! for getting work done! :D

Happy bday to your friend! :D

I'm not sure I like the idea of someone reading to me (audio books). I think it would feel too much like being in kindergarten again with story time. XD

Take your time with Vegasd Vamps. You've got a Cinderella romance that you don't want to feel rushed. So you finish in January instead of December. Somethings are better when they sit & mellow.

Have you tried cooking them on low? While I do play around with cooking in one, I found that cutting chunks of stew meat smaller, so that I can get 2 pieces for the price of one & cooking all day on low helps. Since the inside comes out of mine, I often cook something a day ahead in mine, put in the fridge over night & reheating it in the cooker the next day, also gives me very soft meat. And stew meat is generally chuck, which is a tough cut of meat. I throw in a package of slow cooker sauce for beef, water it down a bit add baby taters, frozen carrots, onions (I often cut up an onion & just freeze it), & sometimes beef broth (the stuff in cartons), or canned tomatoes/tomato sauce. I think the trick to it is letting it cook slow. My cooker has 3 settings besides off; keep warm, low (8 hour cooking), & high (4 hour cooking).

[wildrider.livejournal.com]

As others have said, it may be the length of time you're cooking it. Slow cookers can all vary wildly, especially with tougher cuts - experiment with long, really slow cooking (i.e., add several hours and more water) and see if that helps.

Generally speaking, I'm really, REALLY good with slow cooking, but it's been a while since I've cooked any beef. (Pork is so much easier, but I know you don't care for pork.)

I'd also recommend checking out anything Alton Brown has to say about slow cooking tough cuts. I'm sure he'll have some hints and tips that would help - there may be something that can be added to help break down the tough fibers.

[cornerofmadness.livejournal.com]

As it turns out I was using Alton's recipe. At the end of the day it's not a giant deal because I don't like 95% of slow cooked meats. Part of the problem might have been this one was in a dutch oven and not a slow cooker.

I do however have the same damn problem with dried beans. I've tried every tip I can find and still they come out horrible or I have to cook them for many many more hours than it says (might look into a pressure cooker for these)

And you are right. I don't eat pork.

Thanks though

[cornerofmadness.livejournal.com]

thanks.

Yeah I'm glad audiobooks exist for the blind and maybe if I had a monotonous job where I was allowed to wear earphones it would be better but nope, I zone out with audiobooks

I forgot to mention it wasn't a slow cooker. It's a dutch oven I was using so that makes a difference.

I did have the shanks cut in half for that reason. And honestly I wouldn't touch stew meat unless I had to. If I'm trying it, it's probably a pot roast. I don't actually like most slow cooked things but occasionally I try it. I suspect I should just stop that

[cornerofmadness.livejournal.com]

it IS hell. I have told this company they are screwing with my livelihood with their crap connection. They care about as much as Verizon did when we had that same talk.

i did cook it longer. I seriously don't know what goes wrong

[cornerofmadness.livejournal.com]

glad to hear it.

I suppose if I had to drive in traffic or had a long drive I might be able to do it. They seem to make me sleepy though

[cornerofmadness.livejournal.com]

that too but this was insane. Like I've cut bricks softer than this meat.

the broth is amazing

[dragonydreams.livejournal.com]

It depends on the reader, sometimes. Jeremy Irons reading The Alchemist nearly put me to sleep. I love his voice, but it was too lulling. Other readers are fantastic.

[cornerofmadness.livejournal.com]

I'm sure that's true

[evil-little-dog.livejournal.com]

Yay for beef stock. Mmmmm. Sorry about the meat.

My henna smells funny, as always.

[cornerofmadness.livejournal.com]

eh, if nothing else I have soup

henna does. Kanda hates it.

[wildrider.livejournal.com]

Dutch oven beans require about eight to ten hours at 250, making sure there's enough water to cover them.

Slowcooker beans should be pre-soaked (overnight or at least eight hours) before starting them - run at least an hour or two on high before turning to low for the rest of the day (I start them before work, they're done by dinner time).

I love slow cooked/Crockpot meats.

I need to stop living to eat...

[cornerofmadness.livejournal.com]

I do the beans in a slow cooker. I soak overnight. I put them in for hours in the cooker and I end up with floating skins and little freaking pebbles.

I generally have to cook them on high for about 4 hours before putting it on low.

My problem with slowcooker meals is a weird form of ocd? I'm not sure. I know it's a thing. Anyhow my food can't touch. I can only deal with it in chinese food and pizza. And it took me into my late 20s before I stopped separating the items in order to eat them.

[kiramaru7.livejournal.com]

You're welcoem! :D

They do have their uses, but they're not for me. I think I would zone out listening to it too.

Oh... it might.

Oh, okay. I only recently started using the slow cooker. I got it form my granny. She was going to toss it as she didn't have room to pack it when she moved. So far I've tried stew & chicken cacciatore in it. :D

[cornerofmadness.livejournal.com]

Yeah same here.

I mostly make slow cooked soups like bean soups in mine to be honest. I have no other real use for it.

[kiramaru7.livejournal.com]

*nods*

Yeah? I've never made soup in mine, but I imagine it must be good. :D

[wildrider.livejournal.com]

That is really... odd. I've never had trouble with cooking beans, other than not cooking them long enough - easily fixed by just cooking them longer (and it's not like it's an altitude difference or anything - I doubt you're higher than we are). Maybe it's just you. :)

That definitely would be a problem with slow cooker meals, since it's practically by definition you're mixing up the veggies and meats (although there are only a few select things I USE the slow cooker for... although I want to try this one: http://www.tasteofhome.com/recipes/slow-cooker-chocolate-lava-cake )

[evil-little-dog.livejournal.com]

Rogue wasn't too sure about it, that henna smell.

[cornerofmadness.livejournal.com]

kanda never wants touched with that hand

[cornerofmadness.livejournal.com]

I suspect it IS just me. I have no idea what the problem is.

okay that sounds like a tasty recipe.

And yeah I'm not much of a slow cooker person

[cornerofmadness.livejournal.com]

the bean soups are if nothing else and chili

[evil-little-dog.livejournal.com]

She's not nearly that picky.

[cornerofmadness.livejournal.com]

dog vs cat

[kiramaru7.livejournal.com]

Yeah? I usually make lentil soup & chili on the stove. XD

[cornerofmadness.livejournal.com]

Points to my comments to wildrider. If I'm starting with dried beans/lentils I HAVE to slow cook it or I end up with crap

[kiramaru7.livejournal.com]

Yeah. It makes me wonder how they cook beans/lentils in areas that are a bit primitive. I guess they spend a day cooking them & use them tomorrow.


*goes to have a look at it*

[cornerofmadness.livejournal.com]

yes cooking was pretty much nonstop back in the day I would think

[kiramaru7.livejournal.com]

I think you're supposed to soak beans over night when they're dried, & dump the water out & get fresh before cooking them. After that, I have no idea, since I skip that step by opening up a can of them. ;p

That's not any weirder than me cutting off all visible fat & veins/gristle from meat before I cook it. The only sausages I'll eat cuz they're not fatty/gristly are hot dogs & bratwursts. It's just meat & no funky spices that added to anything else, I'd be fine with. That & potato salad must be potatoes, salt, pepper, touch of garlic & mayo. It must be white & plain or I'm not touching it. *shudders*

[kiramaru7.livejournal.com]

Yeah. And probably a lot of everything into the pot cooking too.

[evil-little-dog.livejournal.com]

This is the little princess who hates walking on wet grass, though.

[cornerofmadness.livejournal.com]

hahaha true

[cornerofmadness.livejournal.com]

yes I'm sure

[kiramaru7.livejournal.com]

*nods*

[cornerofmadness.livejournal.com]

oh yes you definitely have to soak. And yes sometimes I use canned beans too

oh hell no to gristle fat and veins. They must go. And hot dogs are my only sausage for the same reason

[kiramaru7.livejournal.com]

Canned are so much easier to work with. Plus I tend to eat some before they even make it into the dish, so having ones that are ready to use is a plus. XD

*nods* They're just ICK & why I'm such a bad carb junkie. XD

[wildrider.livejournal.com]

I was thinking, it may also be your beans. What kind are you using? Some require more cooking time than others - pintos, for example, can cook for DAYS; whereas Great Northern or black eyes will do with a "normal" soak-and-cook. Butter beans (limas) will cook in a few hours and should be watched left they become bean bisque. Peruano are some of my favorites - reasonable cook time, good flavor and great consistency.

[cornerofmadness.livejournal.com]

they are easy to deal with but I have to wash and wash and wash them (I'm afraid of the chemicals from the can)

I agree sausages are gross

[cornerofmadness.livejournal.com]

I don't even know what a peruano is so I'm betting it's not here. Mostly I use pintos and whites.

[kiramaru7.livejournal.com]

Aaah... I find once I've rinsed whatever they're canned in, they're fine.

*nods*

[wildrider.livejournal.com]

Could be peruano aren't widely available; they're popular in Mexican cooking and I find them mostly at the groceries that cater to our Hispanic population.

But black-eyes should be pretty easy to find, considering you're so close to the Old South.

[cornerofmadness.livejournal.com]

Yeah we don't have a huge Hispanic population. (My town is literally 96.5% white and Hispanic is 1.5 so yeah...very Caucasian here)

I can find black-eyes but I've never used them. Ever since I did the research for If Two of Them Are Dead I've wanted to try this but I can't find those beans without going online http://www.thedutchtable.com/2010/10/bruine-bonen-met-rijst-brown-beans-with.html

[wildrider.livejournal.com]

Black-eyes are DELICIOUS, and I have never had any problems with them cooking through (unlike pintos, which honestly are my least favorite).

But I may have to try the brown beans & rice.

[cornerofmadness.livejournal.com]

pintos are a pain in the ass. I'll give black-eyes a try