Six hours later, without further attention, they were super tender and delicious, meat falling off the bones, no fuss or muss required. To round out the meal, I heated up a can of collard greens on the stove, also a can of candied yams, and made some Jiffy Mix cornbread muffins (just add an egg and a splash of milk). None of this required any culinary skill, of course, but M.P. gobbled it down like there was no tomorrow. I'm always glad when I can fix him something he enjoys, when he is always cooking up wonderful things for me.
It occurs to me that the crockpot is the modern-day equivalent of the Dutch oven, which has been a very handy piece of cookware for centuries. So here is a playlist of Dutch oven recipes from John Townsend, the go-to 18th century expert, who really knows what he is doing when it comes to colonial-era cookery. Enjoy - and thank your lucky stars we don't have to cook over an open fire anymore!
P.S. - we do have a 5-quart cast iron Dutch oven for large recipes; but many times we prefer to use the smaller 3-quart chicken fryer, so called. I call it a deep skillet. Very handy for all sorts of things, and it has a convenient handle, unlike the Dutch oven.
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2 comments:
I followed the link to Townsend's. What an unusual store! And unusual male models to, LOL. I plan to peruse it and perhaps get some esoteric items I never knew o needed.
HUSTON
Ha, ha. Yes, they have quite a selection of colonial-era costumes and tools, etc. That stuff is only mildly interesting to me - but the history of cookery is always a tasty subject.
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