sarahrae's Profile

MERCEROO - At 65 minutes, I assume you let the onions do their thing low and slow, so my only advice would have been to let the sauce go longer or it needed to be on higher heat. If do have it happen again 1 tablespoon of cornstarch (mixed first two two tablespoons of cold water) to the mix will thicken it instantly, but it's a well loved sauce in our house without needing that measure.

Emberz - It's because of the beer and the onions (mainly the onions). Because they were broken down and carmalized first, when they are added back into the mushrooms with the beer, as the liquid reduces, it thickens right up. It doesn't get pastey... just thick and stew-y. But if it reduces too much, it would get gloppy (I like technical terms) instead and that's not good eats (well not pretty eats anyway).

Avimom - We have been known to use the whole can of peppers at our house (but we like things extra spicy). Give it a try your next go round if this one was a bit mild!

Bluepuppybites - Maybe your kids can help you make them so they know they aren't candy?

Mhoshaw - You sure can. It will be in a small can (like you buy mushroom pieces... that size) usually with a red or blue label depending on what brand the specific store carries.

Nankie - Check for bay leaves in the South American spice section. They're dried spices are just as good and are usually a fraction of the price.

Hannaht - Without being in your kitchen, that's hard to say. The hardest part about slow cooker recipes is that most cookers keep their temperatures slightly different. If the meat is turning out tough, then it's possibly it cooked too quickly. There's an interesting piece on the Test Kitchen website about the different temperatures that slow cookers actually cook at.

Brian P - You can do that, though to be honest, I'd still make it the day before, let it run on warm overnight and then shred, return to the pot on warm and let it go until you're ready to serve. It won't hurt it to keep it on warm, just keep extra liquid in the cooker.

Onebravegirl - If you don't have a warm setting you can do one of two things. You can either pull the crock and it's lid and place it in a warm oven or you can put it on low and check it often. You want it to pull, but not overcook.

Toxteth - The recipe was made for a 7quart crock pot. That said, there is a great deal of liquid that gets added at the end with the stock. If you cut your meat into 4 pieces instead of just two, you might be able to fit it in the smaller one. If not, you could make two batches, just use the same sauce/liquid again once you pull the meat out after the first round. (or make it in the oven in a dutch oven if you have one)

Healingmaven - It's been corrected above, but they are in deed the peppers from the can (just 4 of them) and then all the sauce.

Heynowtex - It sure does!

MHAYS - If you slice it with a bread knife, it cuts just fine. It does require a fork for eating. Although the bread is more chewy than cake is, it's not a problem in the slightest. Because this specific recipe stacks up a bit taller than the average mouth, you don't really shoot to eat a bite of each layer in every bite, so it all works out!

Mr. Modtomic - Thanks for the heads up, since the links change each day we we update the post with new finds, you're probably checking it when we're busy editing and adjusting things! They all work as of this moment.