Thread 21703338

Does anyone else here enjoy sloppa? Ive had this pot going for almost two weeks now, consrantly filling it back up. Since the last time I posted this Ive added two pork chops, a can of vegetable soup, a carrot, some rice and potatoes and a handful of rice. Thats in addition to the other ingredients Ove added including broth, chicken, celery, onions, tomatoes, beans and so much more. Yes, the pot is always set to warm, and usually turned on low for a few hours every day too.

>>21703338 (OP)
yes we all enjoy sloppa, probably especially slow cooker sloppa, but what you're doing is absolutely foul. knock it off or i'll stick my fingers up your bum.

>>21703351
crockslop doesnt have to look pretty. its filling tasty and nutritious if you slop like an adult.

>>21703358
I'm talking about keeping a pot going for weeks at a time. FOUL!

https://www.youtube.com/watch?v=NlM3CKXJs5k

>>21703338 (OP)
Sloppa is literally the best form of food if you care about flavor over presentation like you should

>>21703377
Also sloppa preserves 100% of the nutrience in the food, no soaking or straining losing fat and liquid to drippings etc.

>>21703379
or cleanup.

>>21703384
or cleanup

>>21703360
Its only an issue if youre cooling it down and heating it back up again. My pot is always on warm and usually sits on low for a few hours everyday. Having said that, i got a notice that my power is gonna be cut all day on Tuesday, so ill need to finish it up before then.

Have you ever seen the food handling disasters in kitchen nightmare? Those rules were designed with the expectation that only 50% of the rules would be followed only 50% of the time in restaurants... im sure ill be fine doing this because I'm not a jeet who wipes with his bare hands like restaurant staff.

>>21703338 (OP)
sloppa is extremely unhealthy, has horrible texture, and visually self-incriminating.

>>21703360
>he doesn't know about perpetual stew
noob

>>21703338 (OP)
Bachelor sloppa is a proud tradition in my home.

>>21703761
Damn that looks hearty

>>21703805
is that rotel and velveeta?

>>21703882
Yeah I added some Hormel chili for protein and then just ate the whole thing with chips

>>21703805
>>21703882
>>21703889
I cannot condone Velveeta goyslop, but as a sunstitute for macho dip I guess I can approve... although I must boast that apart from my recently added can of veggie soup, my entire slop was made from scratch, including the broth.

I had some friends over who were extremely cueious about my slop and how it got so saucy/thick. If you are reading, just get yourself a simple crockpot and youll see how easy it is to get after a few weeks of stewing.

Unfortunately all good things must come to an end, and I must consume the rest of my slop by tuesday. The electricity will be cut for thw whole day, so Im concerned it qont maintain heat long enough and will spoil, sp I must consume this until Im done. But I promise the sloppa shall continue afterwards!

>>21705366
Anon, you're dancing a fucking deadly dance with some sort of gestated growth especially as the weather changes and the surface of the sloppa grows more vulnerable to a lower resting temp. Had a friend in college who gave himself fucking botulism and wound up bed bound for the better half of a year.

>>21705494
yeah especially with the fact he's putting fucking rice in it, this is going to end badly eventually.
those mother stocks and perpeptual stews are kept at like 100°C and don't use ingredients that contain bacterial spores.

endless soups are kept much hotter than slow cookers. you're breeding some serious bacteria, OP.

>>21705508
>and don't use ingredients that contain bacterial spores.

>>21705638
rice contains bacterial spores that are not destroyed by cooking mr retarded plebbit frog poster kun.
this is why you shouldn't keep it for more than like 24-48 hours and leftivver rice should always be refridgerated.

>>21705643
I once saw white rice turn pink like a flamingo.

>>21705664
fucking hell. idk what woulda caused that tho because the bacterial "mould" that comes from the spores in rice that can fuck you up is colourless and odorless which is why old rice is so risky, it looks, tastes and smells fine

>>21705667
There's your answer.

>>21705693
nasty

>>21703338 (OP)
How do I make a thicker stew consistency like this? I've only made soups before.

>>21705741
Add butter or some kind of fruit juice, then cook uncovered until the sauce gets thicc.
Starch also helps, like flour, or adding a starchy vegetable

>>21705777
Thanks, I do remember potatoes made one of my soups thicker after a couple days. I'll try the butter method next time.

>>21705778
Butter on it's own does not work, it's more of a emulsifier after you've reduced the sauce. It binds the fat and liquids together. (adding 1/2 tsp dijon mustard makes the emulsion even stronger)
Starch is still the most effective way as it directly gelatanizes the sauce.
Redution also works, but not for every type of liquid. Basically you're just evaporating the water, until you're left with da flavor.

Generally I prefer reduction, because I'm not a fan of the starchy flavour.

>>21703889
let's go
chili cheese dip is unbeatable comfort slop

>>21705741
Something starchy like potatoes or rice suck up the moisture, or if you boil it with the lid off the moisture will boil away. But even with the lid on, if you keep it cooking the moisture will escape anyways through small cracks in the lid. Adding in a roux could help too.

>>21705741
Corn starch slurry or throwing noodles in with the intention to let them break down completely

>>21703338 (OP)
Why not some
>leftover pizza
>snickers bars
>toenails
>bat wings
And cook em all like them voodoo cartoon grannys

>>21706542
>voodoo cartoon grannys
Finally found my band name

>>21705741
instant mashed potatoes is great for this. but be cautious, it goes a long way and if you add too much your stew will clot completely

>>21705741
https://www.youtube.com/watch?v=6cL0Bir0ZqY

Butter and flour, my man.