New Poll

On the right, you will see a new poll. I wanted to draw attention to something I have noticed in my discussions with people. Most people have a very limited base of recipes that they use. Even though those same people have a shelf full of cookbooks, they still stick with those basic recipes.

As an example, one person I was talking to told me that it was Tuesday and that meant meatloaf. I asked why was Tuesday meatloaf day and he explained that each day of the week was a certain food that his family liked and it was always planned that way.

I further questioned him and asked if they ever tried new things and he stated that they didn't eat new things. They knew what they liked and they didn't need anything new. HOW DO PEOPLE LIVE LIKE THIS?

Jenn and I eat new things on almost a daily basis. Most of our suppers are things we think up while standing in the kitchen. I didn't even keep track of ingredients until I started this blog. Many times I make something and then can never recreate it, just because I don't remember everything I put in it. This is part of the adventure and I think it is great.

Think about what you fix your family and then vote in the poll on the right. I am interested in seeing how many people are stuck in that 1960's mentality that the schedule should never change.

All the best!

Crock Pot Safety

As I constantly read cookbooks and websites to get new ideas, I keep running across something that bothers me immensely.

Most crock pot recipes state to add your ingredients, then turn the cooker on low. Sounds right.

However, think about this: My cookers take a while to come to cooking temperature. Therefore, if I have raw chicken in there, it is basically laying there for an hour, not doing anything. Would you lay it on the counter for an hour?

According to www.crock-pot.com, "Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process." I still don't like the idea of raw meat laying there while the cooker heats up.

My suggestion is to turn your cooker on low and add your liquids, while you are preparing everything else. That way when the raw meat hits the liquid, it is at least starting to get hot.

This may be paranoia, but for the fear of the food police, I think it is a great idea.

Great recipes

In my never ending search for ideas, I am constantly searching the Internet to see how people cook. I then take all the information I learn and use it to create new culinary experiences for my family.

The link below is one of the best gravy recipes I have ever seen. I LOVE any recipe that is not afraid to break out the bacon grease! This gravy would make Paula Deen proud, now if only Ms. Fillers would add a pound of butter to her gravy. :)

In addition to the gravy, she has a lot of other recipes and some interesting articles on her site.

http://www.helium.com/items/720053-how-to-make-a-good-lump-free-gravy