Hi J-9 - if you have a slow-cooker I think you'll find the easiest and tastiest thing to do is good old fashioned "Stew".
In my deep sea fishing days it was called a "Pan of Shackles" 'cos everthing got thrown in it and it lasted us an average of 3 weeks.
It was started off the 1st day at sea by the galleyboy (the cook was generally too hung-over) just using diced corned beef, vegetables and stock cubes and the old salt + pepper. When the cook surfaced, this basic would have the remains whatever meat was cooked thown in so by the end of a trip we would have beef / lamb / pork / bacon / chicken stew. DEEEEE-licious.
I've cooked it for years especially during the winter and it saw my kids well fed through their university days when Fried Chicken or Shish kebab or whatever left overs they had got simply thrown in the pot and a few more veg added - and water topped up as necessary.
Just leave the darn thing running - after all it's only burning the wattage of a small light bulb - and think how you can experiment - even Colon Blower
JUst make sure you have plenty of nice crusty bread and butter to dip with .
JUst remembered - do NOT use onions - it makes it go sour after a couple of days. !!!!
Linear Mode
