Why the fuck would browning the meat make any difference?
it’s supposed to provide more flavour but to be honest I think It’s more a visual thing
It could avoid two nights puking your ring up and a sore tummy .
To food safety I meant
There’s only one way to find d out. I reckon you’d be alright with lamb or beef but I don’t think you’d miss out much in terms of flavour by just throwing it on in the morning.
Thanks fellas. I’ll try just turning it on in the morning and report back. \i’ll let the wife and kids eat it first just in case.
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Progress report: this is gonna be amazing lads. Looks like I got the proportions just right. The texture is almost perfect. Spice levels are perfectg at the upper end of Mrs J’s scale. Roll on dinner time.
What is it?
A pot of puke.
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IT’s a trademark Juhniallio slow-cooked beef curry. And it’s fucking gorgeous.
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Recipe pal!
Is it mince in there mate, I’m sure it’s lovely but a curry never looks well in a photo.
Find whatever is in the meat shelf and the vegetable rack and then fuck it all into a slow cooker.
And the curry shelf as well or wha?
Not far off!
Browned the beef pieces(cheap stewing beef from Lidl)
Fried off a bout 5/6 onions with celery and a stick of leek with a load of spices(Garlic, ginger, crushed cumin/coriander seeds, turmeric, garam masala, chillies, curry powder etc. All that veg is chopped pretty small cos you want it to go down to mush and be the sauce as opposed to bits of veg. Fucked all that in the slow cooker. Put a tin of tomatoes into the frying pot after with some red wine to fuse and get the end of the burnt spices off the pot. Added in a few ladles of my chicken stock. Threw in some honey to combat the tomato bitterness. Also a couple of pinches of salt/pepper.
Choopped carrots and sweet potatoes larger and threw them all in. Let all that shit stew for a few hours.
PArcooked some lentils, got some heavy cocoa dark chocolate and some peanut putter into it to thicken and give it the texture and richness. Let it cook in and blend for another while.
About an hour ago I threw in spinach (I use frozen stuff cos it’s handy) a pepper and a tin of chick peas. Dont want them to be too well cooked and they lend a bit of crunch.
Boom bada bing. Savage time.
Excellent use of peanut butter
Jaysus looks like something seen on the streets on temple bar at 3 in the morning. 
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Was trying something a bit different with the slow cooker. Chicken, chorizo, chopped tomatoes, peppers, onions, garlic, celery, chicken stock, chili flakes, chili paste and a bit of Frank’s hot sauce. When it was nearly complete, fired in a cup of rice. Lovely stuff.
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Got one of these ages ago and it’s still in the box
Have guests coming Saturday . As opposed to missing out on valuable beer time by slaving away in the kitchen, I was thinking of setting this bad boy up in the morning . Maybe a chilli?
Any recommendations from the TFK masterchefs?
My favorite dish from the slow cooker is boeuf bourguignon served with mashed potatoes. Should be easy to find a recipe online, the only important thing is to sear the chunks of beef first in bacon fat, you can fire the rest of the ingredients in and let it cook on low for 6 hours. Bacon, good quality stewing beef, onions, garlic, flour, carrots, red wine, beef stock, parsley and a few bay leaves. I also generally saute mushrooms and pearl onions and add those for the last hour.
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