It's funny how the push for new scientific foods is running alongside some truly old-school techniques. Now we just have to wait for the day that the delicate, intricate tiny food is teamed alongside a large and steamy serving of mac and cheese. Now that would be divine.
But I digress. The Atlanta Journal-Constitution has posted an article dipping into what they call this season's prized treasure -- time. Now it doesn't start off particularly strong premise (I could never say truffle oil has overstayed its welcome), but there are some interesting bits of information inside.
Basically, the piece isn't so much about slow-cookers, but dry or wet roasting in your own oven. 14-Hour Brisket, 7-Hour Leg of Lamb ... it all looks good!
Do you partake in slow-cooking?
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