@SAJ14SAJ I was thinking that next time, I should try a chili meatloaf, a meatloaf with all the chili spices I use + tomato based sauce on top, and serve it with some beans.
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The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.
One of the most popular peppers grown i...
@Mien Mexican week? Wow. It is hard for me to imagine not being able to get chiles and other mexican food products. Maybe you have more access to fine European ingredients. Trying to think of one Nutella? Nah.... Balsalmic vinegar? Parmesan?
The thing is... well, not almost every store for true balsalmic and parmesan, but even the regular stores have the lesser versions. And good stores have the real thing.
Someone oneboxed the Wikipedia Poblano article in chat, and it showed up with NOTOC in front:
__NOTOC__ is a MediaWiki processing instruction, of course, and really ought not show up in chat. (Also, that's seriously the wrong image, but I believe there are already bug reports on that.)
@Mien I know that there are many knock off and not true balsamics, but I have never heard of a bad one with the seal. They are supposedly fanatics for quality control.
@Sobachatina I begin to wonder if i am supertaster. I dislike all cruciferous vegetables, and hate Brussels sprouts the most. Cauliflour is the most tolerable. Sicne it doesn't taste cruciferous.
It's definitely not as incredible as some I've had before (in nice Italian restaurants) but it's a huge improvement over the common stuff in grocery stores, and not nearly as expensive as the imported stuff.
What are you making that would use a single table spoon of wine? I would just use water. Or nothing. Or vodka. Or orange juice. In many applications, any of those would work just as well.
No, they have a constant (well, maybe its PWM, but constant over timescales we're concerned about) heat input + a known amount of energy loss + significant safety marging from manufacturer afraid of lawsuits
So, if you were to try to run one in the freezer, it'd probably fail to keep it warm enough. And it'd boil like crazy if you ran one in the sauna.
I'll have to test mine to see what they're like on keep warm (I've only ever used them on high & low, really)
@SAJ14SAJ I'm sure it is on mine—the manuals only "recommend" that you keep it for 4 hours max there (I think at least one says for quality reasons). They'd use much stronger language if they were holding in the danger zone.
The three hours off worries me, though. I suspect it cooled a lot during that time.
Well... anyone who needs to come to this site to ask that question... I am not going to quibble. I stand by "throw the crap out". :-) Too many unknowns, plus the three hour interlude.
I guess maybe I'll test mine tonight, and then I can post data on keep warm. The problem is the surface of the meat probably drops below 130 reasonably quickly once its turned off..
Yep. Though after 5 hours at 190 or so, its fairly sterile. And its a reasonably sealed environment... So I'd guess its safe. And its too oxygen-rich for the nasty spore-forming one. But I don't think I'd personally risk it for crock pot pulled pork.
@derobert I am persuaded by your logic, but I won't give advise like that on a public forum :-)
Truth is, if I left food out for three hours (not the stuff that happened *after), I would probably just stick it in the fridge and eat it later, but I am not in an at risk group.
Q How long can food be kept on the “keep warm” setting of a slow cooker? A The keep warm setting can be used for up to 2 hours for some foods. Food safety is not affected, but quality of some types of food will continue to decrease the longer the food is “kept warm.” Foods like chili or spaghetti sauce will be fine.
... that's what Hamilton Beach says (brand of all my slow cookers)
Anyway, I think I'll head home now.
Q Are the heating elements only at the bottom of the cooker or do they wrap around and up the sides? A There are two heaters that wrap around the sides (typically, one is used for Keep Warm, one is used for Low & both are used on High).
Interesting, didn't realize it had two elements. Guess that means no PWM.