Takin' it slow: Slow Cooker Pork Chops and Kraut
17.10.11
Every continually I pull my slow cooker out of the hall closet, I lament my settling to give up my old crock pot.
When I got married, the Rival Crockpot, introduced to the purchasing community in 1971, was changing the way women cooked. Every home cook wanted the new feel discomfited electric kitchen appliance that “cooks all day while the cook’s away” as advertised. My keep quiet and I received several as wedding gifts.
We kept one of those stoneware gradual cookers — a basic crock interior with a not guilty glass lid, and a bright red-orange exterior.
That old Crockpot instant many meals for us over the years, usually an inexpensive beef roast that would cook until it was so warm-hearted and succulent, it would fall apart as it was removed from the crock.
The only venison roast I ever able was cooked in that Crockpot. My brother-in-law shared the cut of meat from a deer he had hunted that mature. I’d never cooked wild game in my life, but I was a newlywed and wary to please my venison-loving father-in-law. I decided if the slow-cooker worked for beef roast, it would be a adequate way to cook venison. I’m not sure how my kind father-in-law was skilful to choke that tough, stinky meat down, but he cleaned his dish. When he was finished eating, he said what he often said after an evening go too far. “I don’t believe I’ll have any pie tonight.” The words always came out at the same previously a little grin spread across his face. He never expected pie. But that non-stop 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 recollect and not the venison from the crock pot.
Source: Worthington Daily Globe
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