Top Poster of the Day:
GoldMemer
Current Registered Users: 28,757
BROWSE EFFORTPOSTS
SITE GUIDE
HOLES
PING GROUPS
/h/food SETTINGS /h/food LOG /h/food MODS /h/food EXILEES /h/food FOLLOWERS /h/food BLOCKERS
Current software version: 847b8ea
Jump in the discussion.
No email address required.
The cruddy stuff is blended mushroom
arugula puree
Jump in the discussion.
No email address required.
What did you serve it with, and how was the puree?
Jump in the discussion.
No email address required.
The puree was really
good warm but has gone... Slimy? After sitting 
in the fridge. I served it all with fre ch bread, pork, and potatoes
Jump in the discussion.
No email address required.
What made you decide to make an arugula puree? I've never heard of anyone doing that.
Jump in the discussion.
No email address required.
I got a free LB of arugula, and had a mushroom
pesto the other day that was super 
good. So I figured ANOTHER leafy green 
and mushrooms 
would 
be yummy 
Jump in the discussion.
No email address required.
I love arugula but it's probably the worst green you could use as an ingredient.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
Never did pork in slow cooker. Did you done anything other than cover them in mushrooms? I like to add tiny puddle of veggie bullion when I do chicken.
Jump in the discussion.
No email address required.
I do pickle
juice 
almost everytime I cook pork. If it's a bigger 
cut I'll add a few apples whole. Chopper 
onions for flavor. I might use the stock 
to cook a buncha rise I have tbh
Jump in the discussion.
No email address required.
Pickle juice!
Onions, for sure. But I also never considered apples. I'm goinna go to butcher tomorrow and give it a go.
Jump in the discussion.
No email address required.
Apples with pork is a classic combination, definitely give it a go.
Jump in the discussion.
No email address required.
More options
Context
Lemme know! Yeah people like to use vinegar for pork but I say frick it and just use pickle
juice. Get a pricy jar and you have excellent 
flavor 
Jump in the discussion.
No email address required.
I love pickled onion and pickles so I have a jar at the ready. The vinegar I have is too sharp in taste, I feel. What part is the best option for a small (3.5l) cooker?
Jump in the discussion.
No email address required.
If you can find a cut down piece of pork shoulder try that, otherwise loin is probably your best option in terms of what will fit. Or if you can find raw pork called "carnitas" my store sells em and they're basically just pulled pork
Jump in the discussion.
No email address required.
Shoulders are the safe bet, they always have those. I try to never experiment that much with my first go because when I frick up I don't know what to blame. Thank you for your inspiration.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
Jump in the discussion.
No email address required.
More options
Context