Yes it can. I’m always amazed at how inexpensive it was to put together some of our great meals. Often, the only pricey part was the wine, but usually we bought it 5 or 6 years back, so no big deal.
Man, that looks good.
We’ve just begun to use our slow cooker a bit more lately.
Did some baby back ribs the other day in it for 7 hours, with the BBQ sauce and spices in there too. Then finished 'em off in the oven under the broiler with a good brush of bbq sauce. Best ribs I’ve ever had.
I think I’ll start using it once a week.
In fairness I think cooking some old favourites in a new way is a good thing. I may have mocked the proliferation of char- grilled hispi but I’ve had some amazing versions. In one ‘only cooking over fire’ place I had the most amazing barbecued hispi dressed with a really punchy anchovy dressing. The general rehabilitation of cabbage, cauliflower, celeriac etc into centre stage is a good thing IMO
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I’m definitely on the look out for some daikon and nori sheets after watching this.
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Sweet peppers same price as pork at iga here on the left coast!
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Thanks for posting that - I’ve seen mooli frequently in supermarkets but have no idea how it’s used.
Looks scrumptious.
Interesting, Peter. My youngest daughter lives in Victoria. That’s possiblly why she eats a lot of sweet peppers … even for breakfast.
We eat most sweet peppers raw and love them. I found an excellent pork chop recipe a while back and what delicious chops I can make now. No one seems to be able to do it, they’re either dry, or bloody and uncooked by the bone.
Anyway, I’ll talk to Erica about her peppers. She and her husband are great cooks.
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Just started the Chicken marinating for Chicken Tikka Vindaloo. After perfecting my own recipe over a number of years I now look forward to this nearly as much as going to my local Indian 
I’ll post a picture of the finished article later 
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A question for the forum, I bought a .62 kg cote de bouef, never cooked one before .
Lots of recipes but my internet is limited to a speed little better than dial up
My idea is to heat the pan for about eight minutes then sear the beef for two or three minutes , then stick in the oven at 180 for about 6 - 7 minutes then letting it rest
Aiming to have it medium
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Penne with Vodka and Tomato Sauce
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@Richard - as soon as I finish my dissertation, I should have my PhD in penne vodka.
I’ve been making this for 20 years. Next time, try the same-ish recipe, but drop the onion, garlic, and parsley.
2/3 cup vodka
1 big pinch crushed red pepper
6 TBS butter
3/4 cup pureed Roma tomatoes
3/4 cup heavy cream
1/2 cup parmesan cheese
4 oz prosciutto
1/2 bag frozen peas
Stir the red pepper into the vodka and let it sit while you put the pasta on to boil. Sauté the prosciutto to release a bit of fat. Melt the butter in the pan, add the vodka/red pepper, and bring to a boil to release the alcohol. Add tomatoes and cream, return to a big simmer/low boil. Reduce heat and allow to simmer for five minutes. Toss cooked pasta in pan with cheese, peas, sauce.
A good red like a primitivo to accompany.
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Our son smoked then BQQ a piece of tri tip beef last night it was fantastic.
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Spot on, just what I was looking for
Thanks
Ian
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Ooooooooooooo…
that looks soooo good
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