Stephen Russell wrote: > On Thu, Oct 15, 2009 at 2:05 PM, Pete Theisen <[email protected]> wrote: > >> The fat is the best part.
> Pete, you should try to look away for beef and factor in more pork / > chicken instead. Hi Stephen, I have been eating all three, actually. The chicken comes frozen in bulk sizes, the other is fresh. > I bet you could find a crock pot at the many different second sale > shops for 5.00 or so. Had one, gave it away. Never could get a meal to come out in it. > Buy at the grocery chicken and or beef bullion store brand or get some > from someone at Sams and split it. Bullion? Too much salt for my taste + the blood pressure Nazis . . . > Now you can season the water your are going to cook your meat(s) in > then bag them and freeze them for later consumptin. the old buy and > cook in bulk is cheaper. Freezer is already full with chicken and veggies until the middle of month. Then can't afford anything. > A pork butt will take 6 to 8 hrs to cook, but the volume of meat after > wards is tremendous. toss in 1/2 an onion as well into the crock. How big are they? I have a fair sized pot for the stovetop. -- Regards, Pete http://pete-theisen.com/ http://elect-pete-theisen.com/ _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/[email protected] ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
