Tea? How quaint.

Noo, not slow cooker stews. I've found that the meat texture is weird when you cook in them. It's like chewing on tastless strings of cardboard. It's ok for ground meats and some veggies. Carrots become rather slimey rather liked tinned carrots. Ribs were ok but any stews and joints have been disasters.

Actually I dust with flour and then brown the meat first. Turnips and squashes do well in the slow cooker.

I did a goat stew last week in the slow cooker using just that method. The goat was from Australia but the recipe was Greek. It worked nicely.

How snobbish!

Whey man, we had high tea back in Nyucassel!

And then supper after walk.

When we had tripe I wasn't sure if that was "high tea" or us "supper!"

High tea is a light meal taken at a high table such as a dining table.

Low tea is a light meal taken at a low table such as a coffee table.

One should drink tea in the afternoon and coffee in the morning. To do otherwise is rather vulgar.

I believe the correct spelling is Rarther Volga

One is impressed by your perspicacity

A recent success we have had is with pulled pork!

We found a seasoning mix, and I bung in a boneless rib roast and pour over the sauce, and cook for four or five hours.

It has been given a big by the fambly!

Mmmmmmm that sounds good

I do pulled pork using a pork sholder joint (with or without the bone). I season it with some kind of spice rub, throw in some apple juice and cook all day. Then shred the meat and mix with a BBQ sauce...

That has become a firm favourite.

Also beef cooked in the slow cooker in a can of Guinness... Tis yummy.

Doesn't it taste a bit metallic?

About 4 years ago CanadiaTire advertised a slow cooker at a silly price. I rushed out and got one before they sold out. Haven't used it since.

doing all that doesn't make any difference to the final texture of the meat. The sauces and gravies I've made taste fine but I can't abide the texture. You may as well eat flavoured string.