Need advice from the crockpotters

[Jenise]

Thinking this week about our old departed forum (and personal, in my case) friend Richard Morgan this week, hankering for green chile-something, and being rather long on hanger steak and yukon golds today, I decided to emulate a dish Richard spoke of growing up on in England. It was very simple: layers of thinly sliced potatoes and lamb were placed in a baking dish, water, salt and maybe thyme were added, and it was baked. Very simple, but not as plain as you would think. Yes, fairly unadorned, but what it lacked in complexity it made up for in purity. I, who tends to strive for strong flavors, totally enjoyed the absence of same in this simple but hearty dish. So that's what I'm making tonight, but with beef and green chiles.

In a crockpot.

Presume a depth of about three to four inches for the whole thing--I figure I'm looking at about two hours on the hot setting. Does that sound right?

Presume a depth of about three to four inches for the whole thing--I figure I'm looking at about two hours on the hot setting. Does that sound right?

Yep. Maybe a little longer depending on cut of beef and thickness.

(And I hope I'm not the only one who read your subject as "Need advice from the crackpots" )

[Jenise]

Presume a depth of about three to four inches for the whole thing--I figure I'm looking at about two hours on the hot setting. Does that sound right?

Yep. Maybe a little longer depending on cut of beef and thickness.

(And I hope I'm not the only one who read your subject as "Need advice from the crackpots" )

Lol--no, that wasn't on my mind at all. The beef has been thinly sliced about the same density of the potatoes for that layered effect, 1/8 to 1/4" is all.

Oh, you're so ok at 2 hours then. It sounds really, really good!

[Jenise]

And it's done!

It's delicious, btw. Almost surprising how good just three ingredients can be, and cooked in water no less. Not that green chiles are that simple.

Presume a depth of about three to four inches for the whole thing--I figure I'm looking at about two hours on the hot setting. Does that sound right?

Yep. Maybe a little longer depending on cut of beef and thickness.

(And I hope I'm not the only one who read your subject as "Need advice from the crackpots" )

My mind reads things like that all the time. I remember being intrigued by a store named "Marital Arts" only to realized a few seconds later it was "Martial Arts". And I always seem to read DKNY as DINKY.

Jenise you must have a hot pot. I can't imagine anything cooking in a crockpot for less than four hours on high or eight on low.

[Jenise]

Jenise you must have a hot pot. I can't imagine anything cooking in a crockpot for less than four hours on high or eight on low.

Carl, I've never used any other so I have no basis for comparison. It's a Rival, and liquids will bubble on high. Oh, and mind you the pot was only half full.