At 5:36 PM on 21 May 98, Gail Shipp said to Joe Kofron:
 DS>I have a crockpot with a removeable ceramic, and the heating elements
GS> >are not restricted to the bottom of the electric unit;  they go all
GS> >the way up the sides, and the heat transfer is very efficient.
 JK> Yes, they work very well, but my old nonremovable will have a
 JK> much lower external temp., and it seems to come up to temp
 JK> quicker.
GS>  I also noticed the external temperature differences between my old
GS>  crock pot and a brand new one I borrowed a couple of weeks ago.  The
GS>  new version really got HOT to the touch - almost too hot to touch.
I have an ooooold Rival non-removable. Works great. I dunno what all
this fooforaw about being easy to wash is. Crock pots don't boil over.
Unless one crams them full past the design limits there should be
nothing more than minor drips on the outside. And since I usually cook
stuff that's served in bowls or large cups in my crockpot I often use
it, filled with soapy water, as a dishpan to do up the supper dishes.
That way even if there is something caked onto the interior surface
near the top heat ring it softens and removes easily by the time I am
done with the rest of the dishes. Then I dump the dishwater, rinse the
crockpot, wipe down the exterior and dry out the interior. I also have
one of those oblong "removables". It's OK for some things but, overall,
not as handy as old reliable.
-+-
THAI CURRY WITH CHICKEN & ASPARAGUS
   12  oz.  boneless, skinless chicken
            - breast
    1  Tbs  white wine
    1  Tbs  finely chopped green ginger
            - marinated in the wine
    8  oz.  fresh asparagus, chopped
            - into 1 in. lengths
    8  ***  chinese dried mushrooms
            - soaked in HOT water for
            - ten minustes, then
            - drained and sliced into
            - slivers
    2  Tbs  green curry paste
      - OR -
            I used a very good hot sauce
            - Prairie Fire and Sriracha
            - (also 1 sprinkle of chile
            - powder) of each...more
            - heat is up to you..this
            - was NICE my wife said !!
   15  oz.  can coconut milk
    1  ***  chopped jalapeno(well
            - chopped)
    1  Tbs  fish sauce (nam pla) DO NOT
            - OMIT!!!
    1  Tbs  sugar or substitute if like
            - me (diabetic)
   10  ***  fresh basil leaves chopped
If too thin...1 tbls corn starch in 1 tbls water
Marinate the chicken after chopping it up into bite size in the wine
and ginger(actually I use Green Ginger Wine, dunno how available it
might be)everywhere, it is here in Canada.
Put half of the coconut milk into a wok and add all the fire,
including the jalapeno and simmer for at least five minutes...add the
chicken and its marinade, cook for about two minuts, add all the
asparagus and the mushrooms and cook gently for about five minutes.
Add the rest of the coconut milk, cook for another five minutes...add
a good shot of nam pla, the cornstarch and water mix and stir fry for
another minute...stick this on a platter and add the basil
leaves....Like wow man, even Hendrix and Chiles would like it!!!
From: Doug Irvine
FROM: Chile-Heads Digest & Mailing List
-+-
ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... "The BBC would like to apologize for that last apology."
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