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   dansup (dansup@mastodon.social)'s status on Saturday, 23-Sep-2023 22:25:12 JST dansup

   My partner is an okay cook, but ever since we got a slow cooker/crock pot...

   Our relationship has never been the same

   He never wanted to get one and prides his Pasta Queen and other famous chef recipes

   But none of them ever came close, this chilli in a breadbowl was ICONIC

   I feel like I'm cheating on him with a damn crock pot haha, but damn, don't hate until you try it #slowCookerLife

   • Embed this notice
     dansup (dansup@mastodon.social)'s status on Saturday, 23-Sep-2023 22:29:32 JST dansup

     in reply to

     And to be clear, he's on okay cook when it comes to TikTok recipes, but when he uses the crock pot and makes homemade chilli in a breadbowl, its like love

     he still sneaks red wine and sausage into some recipes, and I'll eat it unless i know, but like miss me with that fancy shit

     Nothing beats Hamburger Helper or a good glizzy

   • Embed this notice
     Stefan Ritter :verified: (gideonstar@mastodon.gideonstar.de)'s status on Saturday, 23-Sep-2023 22:29:46 JST Stefan Ritter :verified:

     in reply to

     @dansup Don't you think it's overkill to develop an app just to share food photos of yourself?

   • Embed this notice
     dansup (dansup@mastodon.social)'s status on Saturday, 23-Sep-2023 22:30:15 JST dansup

     in reply to

     • Stefan Ritter :verified:

     @gideonstar lmao, you got me

   • Embed this notice
     dansup (dansup@mastodon.social)'s status on Saturday, 23-Sep-2023 22:47:03 JST dansup

     in reply to

     • Brian Hawthorne

     @bhawthorne Oh cool, my partner is obsessed with Le Cruset' and just got a new cast iron dutch oven today

     Dutch ovens do it better, but it's harder to master

   • Embed this notice
     Brian Hawthorne (bhawthorne@infosec.exchange)'s status on Saturday, 23-Sep-2023 22:47:05 JST Brian Hawthorne

     in reply to

     @dansup I use the original slow cooker, a cast iron Dutch oven, but the theory is the same. You get so much more flavor development with long, slow cooking. Surprisingly, McGee’s classic On Food and Cooking: the Science and Lore of the Kitchen, has very little on slow cooking, although the section on browning reactions is helpful. I always brown (meat, onions, etc.) at a higher temperature to get those yummy flavors from the Maillard reaction, and then turn the temperature down for long slow cooking to develop the umami flavor.

   • Embed this notice
     3dcandy (3dcandy@mastodon.social)'s status on Saturday, 23-Sep-2023 22:51:35 JST 3dcandy

     in reply to

     @dansup Hamburger Helper!