A co-worker of mine is leaving. She loves cheese so I was going to make 3 quarts of slow cooker cheese dip for lunch.

We are going to keep the cheese in the slow cooker on the Warm setting in our office while people serve themselves cheese in a bowl.

We will have access to a microwave.

Besides nachos and other associated crusty breads, what other items could we serve with the cheese?

I did a pork butt on my Kamado Joe yesterday. After 10hrs it was still at 65°c. I wrapped it at 9pm and it hardly budged.
At 11pm I put it in the oven until 1am when it was at 86°c. It was double wrapped in foil.
What hindsight is telling me, is I should’ve left it in the oven until this morning on the “keep warm” setting. However I took it out and wrapped it in a beach towel.
I got up at 4am to put it in the fridge but it was still hot. I wasn’t sure about putting hot food into the fridge so I wrapped it back up.
At 6.30am it was still quite warm. At this point I put it in the fridge.
I’m now reading that we shouldn’t risk eating it as it’s been out too long. I’ve eaten room temp meat before and never been ill but I’m a bit unsure about this one

What do you recommend?
Mainly for cooking large pork butt and maybe serving mulled wine at Christmas.
Under $100.
Thanks
(I'm in California)

Hello! Anyone willing to share their favorite slow cooker recipes Mediterranean Diet based? Thank you 🙏🏻

I can’t remember the last time I made a roast but had the craving. 3 lb chuck roast, potatoes, carrots, onion & garlic on low for 10 hours, definitely won’t be so long between roasts again!

I’m trying to decide if it’s still safe to eat or not. The chicken breasts I used were fairly small and I gave them a good sear in a pan before I put them into the sauce. The sauce had been warming and the chicken was seared… but I left it on warm instead of low for maybe 1:30-1:45. And prior to that, I thawed them in cold water for about 40 minutes. So sad right now. Take out for dinner…? I’m not sure.

Hypothesis: slow cookers have three settings (warm, low, high) and these will each produce a different temp

Hypothesis 2: different slow cookers will have different temps for each of these settings

Slow cookers tested: Presto Nomad and a generic Crockpot brand

Results:

Presto Nomad: 125 warm, 180 low, 190 high
Crockpot: 170 warm, 220 low, 275 high

Was thinking just pot roast or maybe beans or chili, but open to ideas.

Hi all, just got a new slow cooker delivered and there's a chip on the bottom of the outside of the ceramic insert. I can see a separation of the enamel and ceramic body. I'm concerned that enamel could pop off in a big section and cause further damage in the future. Should I try and get an exchange or is it fine?

came out fabulous! first time doing it. recipe:

dry rub ribs with 2TBSP of brown sugar, 1tbsp coffee fresh finely ground, 2 tbsp old bay seasoning, cook on low for 6 hours, crank to high for 3 hours.

Ready to be slow cooked on Low for 5-6 hours

I did more than the recommended recipe since me and my partner will be having this over 2 days.

This is what I used instead and should provide 5-6 portions

1kg chicken breasts

60g honey

2tbsp garlic puree

4tbsp teriyaki sauce

4tbsp hoisin sauce

4 tbsp soy sauce

8tbsp tomato puree

1tsp each of paprika, onion salt and garlic granules

Once cooked, shred the chicken with two forks

A while ago I made some clear stock and I still have some, I wanna make a beef bourguignon

can I make it with the clear stock or do I have to make some brown stock?

I plan to slow cook meatballs, they’ll be done about 2 hours before dinner. Will leaving them on warm for those two hours over cook the meatballs?

Frozen meatballs (or homemade if you want) 3 cups beef broth, 2 packets brown gravy mix, 1 packet onion soup mix, couple splashes worshishire, 3tbsp ketchup. Only seasoning I added was pepper. Mix and cook on low 6+ hours. Then mix together 2tbsp water with 2tbsp cornstarch and mix.

I served mine over mashed potatoes with peas and Mac and cheese

My recipe for Mississippi roast calls for 8 hours on low, and I thought it was 6. I just turned it on, but am going to be late with the meat for the dinner I’m hosting. Is there anything I can do at this point other than apologize?

****ETA: I left my house after putting it in the crockpot so wasn’t able to immediately turn up the temperature, but did crank it up for about 20 minutes before returning to low. I think I can keep it in the slow cooker for 7 hours, so somewhat close to the time. I’m hoping that will get it most of the way there, and I might bump up the heat a couple more times for a little while. Thanks to folks for the input.

My best friend is having a total hysterectomy soon. I am looking for freezer meals that she and her spouse can reheat in a 8qt slow cooker.

Would love lower cost options but I want to make sure they have good, healthy, healing meals as well. The spouse is not handy in the kitchen so ease of preparation is a must.

Bonus points for any oven reheat casserole recipes you would like to share as well.

Thank you!

I tried braised pork at a Mexican grill and absolutely loved it. I didn't get a chance to ask for the recipe, but it was so delicious that I really want to recreate it at home using a Dutch oven and pork shoulder.

The pork was incredibly juicy and tender (not dry, as often happens with mine).

It had a hard to describe flavor, maybe cinnamon, cloves, allspice, or some kind of citrus? I'm definitely not good at distinguishing these spices, so I'm not sure which ones would give it that particular flavor.

Also, it wasn't spicy at all. But I would think the braising liquid should contain some guajillo or ancho chiles, right?

How would you cook this kind of Boston butt in a Dutch oven? Which spices and vegetables would you use, and what temperature and cooking time would you recommend?