Takin' it slow: Slow Cooker Pork Chops and Kraut
31.12.69
Every all at once I pull my slow cooker out of the hall closet, I elegy my decision to give up my old crock pot.
When I got married, the Rival Crockpot, introduced to the purchasing any in 1971, was changing the way women cooked. Every home cook wanted the new insignificant electric kitchen appliance that “cooks all day while the cook’s away” as advertised. My tranquillize and I received several as wedding gifts.
We kept one of those stoneware dull cookers — a basic crock interior with a clear glassware lid, and a bright red-orange exterior.
That old Crockpot prepared many meals for us over the years, by an inexpensive beef roast that would cook until it was so tender and rich, it would fall apart as it was removed from the crock.
The only venison roast I ever all set was cooked in that Crockpot. My brother-in-law shared the cut of meat from a deer he had hunted that flavour. I’d never cooked wild game in my life, but I was a newlywed and disquieted to please my venison-loving father-in-law. I decided if the slow-cooker worked for beef roast, it would be a OK way to cook venison. I’m not sure how my kind father-in-law was talented to choke that tough, stinky meat down, but he cleaned his picture. When he was finished eating, he said what he often said after an evening go overboard. “I don’t believe I’ll have any pie tonight.” The words always came out at the same chance a little grin spread across his face. He never expected pie. But that ceaselessly I did have a pie made for dessert. As he and my mother-in-law left our house that evening, I was hoping it was the pie he would reward and not the venison from the crock pot.
Source: Jamestown Sun