Comments on: The Allure of Crock Pots

By: CROSSFIT BIG ISLAND » 3/17/10

CROSSFIT BIG ISLAND » 3/17/10 — Thu, 18 Mar 2010 22:31:23 +0000

[...] great feeling. Especially if you can take credit for it, even if you’ve been at work all day. The Crock Pot (which is actually a brand name of what is generically called a slow cooker) is a humble but [...]

By: Crock Pot Pork-Stuffed Peppers |

Crock Pot Pork-Stuffed Peppers | — Sun, 07 Mar 2010 02:19:25 +0000

By: Steven

Steven — Sat, 27 Jun 2009 23:31:45 +0000

Where is the fat in this meal?

By: Primal Jambalaya | fitnesshealthtips

Primal Jambalaya | fitnesshealthtips — Mon, 15 Jun 2009 18:47:14 +0000

[...] nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist [...]

By: Primal Jambalaya | Mark's Daily Apple

Primal Jambalaya | Mark's Daily Apple — Sat, 06 Jun 2009 16:39:15 +0000

[...] may want to subscribe to my weekly newsletter. Thanks for visiting!There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist [...]

By: How To Get Started With Paleo Cooking - Outfitting Your Kitchen | Life Spotlight - No BS Fitness, Health and Living

Mon, 11 May 2009 15:31:40 +0000

[...] If you want an idea of a delicious, Primal/Paleo crockpot recipe, check out this Puerco Pibil recipe from Mark’s Daily Apple. [...]

By: JD

JD — Thu, 23 Apr 2009 00:39:50 +0000

Came out very good, but I recommend halving the sea salt to 1 tablespoon.

By: Chris - fitnessfail.com

Chris - fitnessfail.com — Tue, 21 Apr 2009 13:20:54 +0000

Random question for all of you. I’ve grown fond of cooking whole chickens in the crock pot lately (along with vegetables and the like obviously).

How much of a concern is the introduction of nervous system tissue when doing this? (i.e. prion diseases and the like). The bones get really soft, so much so that the bird just falls apart. This meat tastes great (as does everything else, where the fat juices have run over it) but it’s not really possible to keep the spine from crumbling like everything else when eating the bird, so I’m sure there is some introduction of CNS material into the broth.

I know with commercially raised beef this is a big problem (much less so with grass fed). I’m not sure about with industrial chicken though.

By: JB

JB — Sat, 18 Apr 2009 22:18:23 +0000

In case anyone is wondering like I was about the fluid amount (see previous comment). There is plenty…no need to add. I ended up needing to leave the lid off a while to reduce. I used 1# chuck, 1# top round stew chunks(all grassfed/finished of course) and halved the recipe. It smells fantastic! Dinner is ready for later, just gotta steam up some veggies.

By: Trinkwasser

Trinkwasser — Sat, 18 Apr 2009 18:25:10 +0000

Streaky bacon can donate fats to lean meat.

Heh, this takes me back, we actually used to slow-cook over a real coal fire, chuck a load of stuff in a pot and leave it for half a day. Unfortunately the “stuff” usually consisted of root veggies (turnips, swedes/rutabaga) etc. and pearl barley, along with the onions carrots and rabbit (roadkill) hey what did I know, I was young . . .