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Crockpots and Mushrooms

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Fish and Bread

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So, I am about to add mushrooms to carrots, onions, and celery as a base for a corn beef brisket in a crock pot to celebrate St. Patrick's Day, which depending on one's bishop, is arguably today this year. ;) Anyhow, I've never tried cooking mushrooms at the bottom of a crock pot before. Will it work out alright? Someone stop me before I screw this up. ;)
 

Fish and Bread

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What's a crock pot? It's used an awful lot here on CF but I still haven't a clue about what it is.
It's sort of a slow-cooking free-standing pot one plugs into a wall. Technically the pot goes into a small lining that heats. Things take 6-8 hours to cook in there, but meat is very tender when you're through. I'll have pictures for you in a few minutes, hopefully.
 
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Fish and Bread

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Here is a crockpot (Mine, specifically), from a couple different angles:

crockpot1.jpg



crockpot2.jpg


Photo hosting provided by http://datejohnnow.com
 
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Fish and Bread

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P.S. I tried an American knock-off of that Trappist ale you recommended (I think it was you, anyhow). Good stuff. :) It wouldn't be my regular beer (The cost was way too high, for one thing. :) ), but I liked it, it had a unique taste. It was something called "Holy Sheet Abbey Ale" from Clipper City Brewing in Baltimore, MD that promised it was brewed in the Trappist style.
 
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Rebekka

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Here is a crockpot (Mine, specifically), from a couple different angles:

crockpot1.jpg



crockpot2.jpg


Photo hosting provided by http://datejohnnow.com
Thanks for posting the pictures! I've never seen anything like it. I do cook certain meats very slowly, but I put them on the stove with a thingy underneath (sorry, don't know the English word for - good grief, I don't even know the Dutch word for it :doh: ).

That meat looks very good!

Sorry Fish, can't help you with the dish, you're probably done now anyway. Hope it was good.

And glad you liked the trappist! How much did it cost? Over here at my local liquor store (which is very good although I live in a nasty and tiny village; the baker, butcher and liquor store are excellent though) I pay 1.95 euro for 1 bottle of Rochefort 10 (the heaviest trappist at 11.3% alcohol) - 1 bottle = 0.33 liter. Westmalle and Chimay are cheaper.

Was your beer brewed by trappist monks? Do trappist monks brew beer in the US? And what about other monks?
 
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Fish and Bread

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Thanks for posting the pictures!

You're welcome! :)

Sorry Fish, can't help you with the dish, you're probably done now anyway. Hope it was good.
At the risk of all of my Irish ancestors turning over in their graves, I have to now in retrospect say that I don't think corn beef is my thing, but mushrooms and cabbages are delicious. :)

And glad you liked the trappist! How much did it cost? Over here at my local liquor store (which is very good although I live in a nasty and tiny village; the baker, butcher and liquor store are excellent though) I pay 1.95 euro for 1 bottle of Rochefort 10 (the heaviest trappist at 11.3% alcohol) - 1 bottle = 0.33 liter. Westmalle and Chimay are cheaper.

Was your beer brewed by trappist monks? Do trappist monks brew beer in the US? And what about other monks?
I bought it a while ago, so I don't remember the exact price, but I think it was $9 or $10 for a 6-pack of 12 ounce bottles. It's definitely not something I could regularly afford to do, but I wanted to try them. This beer wasn't brewed by monks, and I don't think any monks brew beer in the United States so far as I am aware, but it was done in the Trappist style -- a mimic attempt by a microbrewery. I'm presuming that genuine Trappist beer is either even more expensive, or harder to acquire, here in the US.
 
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Rebekka

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You're welcome! :)

At the risk of all of my Irish ancestors turning over in their graves, I have to now in retrospect say that I don't think corn beef is my thing, but mushrooms and cabbages are delicious. :)

I bought it a while ago, so I don't remember the exact price, but I think it was $9 or $10 for a 6-pack of 12 ounce bottles. It's definitely not something I could regularly afford to do, but I wanted to try them. This beer wasn't brewed by monks, and I don't think any monks brew beer in the United States so far as I am aware, but it was done in the Trappist style -- a mimic attempt by a microbrewery. I'm presuming that genuine Trappist beer is either even more expensive, or harder to acquire, here in the US.
Hm, I don't think that's too expensive. I can only manage two trappists in one evening (usually only drink one) - so I consider special beers to be cheaper than regular (pilsner/lager) beer (that I dislike anyway) because you drink less of it. Also the taste is better.

What's your favourite daily (affordable) beer?
 
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In general veggies take longer to cook in a crockpot, but mushrooms have a much softer consistency than carrots and celery. I would err on the side of caution and put them in a little bit later over the corned beef, unless you have a tried and tested recipe that says otherwise.
 
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Fish and Bread

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Hm, I don't think that's too expensive. I can only manage two trappists in one evening (usually only drink one) - so I consider special beers to be cheaper than regular (pilsner/lager) beer (that I dislike anyway) because you drink less of it. Also the taste is better.

What's your favourite daily (affordable) beer?
My favorite beer seems to vary monthly, sometimes even weekly, but lately I've actually been kind of partial to Michelob lager. It doesn't have a great reputation with the craft beer crowd, but it's been pretty good since they've switched to an all-malt formula (versus corn and rice and other adjuncts) and started using European noble hops. I feel like I'm drinking something that's recognizably American in character (and reasonably affordable), but also something with good solid ingredients that tastes good. It's kind of like going to a hamburger place that uses nice buns and good meat and lots of fresh toppings instead of McDonalds -- it's still a hamburger and probably only a little bit more in cost, so it's affordable, but it's a *quality* hamburger and that makes a difference. :) And sometimes you want a hamburger.

I also like Sam Adams Boston Lager, which is another beer that meets that general description, but has more (and better) hops. Sam Adams claims to have been the first mass-brewed American beer to meet German purity laws. It's a bit more expensive than Michelob, though, and stretches the style a little bit.

Sam Adams has a line of seasonals that are pretty good as well -- Octoberfest in the fall, a dark winter lager with lots of spices in the winter, and so forth. I'm looking forward to trying their summer ale.

National Bohemian beer is a very inexpensive lager that's traditional in the Baltimore area. It's a good way to bring down one's beer bill, and it's the best in it's price class. That's one I'd almost compare to like McDonald's food -- it's cheap, it's familiar, probably doesn't use the best ingredients or brewing methods, but certainly serviceable, and has some good associations.

Now, I've tried the stouts and IPAs and whatnot and drink them on occasion. Nut Brown is a neat style. But I think lately I've been going more toward the lagers. Maybe it's because the weather is getting warmer, maybe it's cost, or possibly it's because I've tried lots of different types of beers during the last year or so and I'm getting ready to sort of settle down with a few favorites that aren't really stylistic extremes -- sort of moving out of the realm of "Let me try that -- that looks different" and more into the realm of "What are the 3 or 4 types of beer I really like to drink?". Narrowing it down a bit so I'm drinking what I like rather than just trying to have a big variety of stuff that may or may not be my favorites -- and to control cost, because I don't have much of an income. Living in an area with Natty Boh available really helps on the cost side. :)
 
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Rebekka

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I've heard about Sam Adams (probably here in OBOB :D ). I really enjoy tasting new beers (American ones are impossible to get here though) - it's nice to talk about beers, isn't it?

I had a Venloosch Wit today - we went to Venlo (smallish town in the south) and the local beer is Venloosch Alt, of the type of German altbeer (Diebels Alt is a wellknown example) - the closest to a lager that I'll drink (it's not blond but amber coloured, and sweeter than pilsner). Anyway, they had a wheat variety too, and I had that. It was OK but I prefer the normal Venloosch Alt.

I don't really have a daily beer because when it's not Lent (and before my diet) I drank wine with dinner, not beer, but we drink trappists and flemish old brown ales (dark brown and slightly sour - but not sour like a gueuze) on a regular basis. I would love to drink gueuzes at home, but I can't get traditional old gueuzes at liquor stores over here (they're very rare). In pubs they start at 4 euro for a bottle of 0.37 liter - and that's on the cheap end of the spectre. I know some pubs who charge 6-7 euro for the same bottle. Still worth it, but not something you can do on a very regular basis (which you can't do anyway because they're so hard to find, even in pubs). Commercial gueuzes are not expensive, but I don't drink them, I'm a snob. :D
 
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