Is there anywhere in Philly that's like Russ and Daughter's Appetizing Store in NYC?

Where do you go for your appetizing needs in Philly?

Thanks!

That's a yummy idea. Thanks!

How do you adjust timing for frozen chicken rather than fresh? How long did you sent it for?

When I got home the beans were still underdone -- all that acid I guess. But I put them on High for about another hour and a half, and they were pretty good. Not amazing, but good. I'm going to try the Mole Chicken Chili from Slow Cooker Revolution this weekend. I trust the recipes from America's Test Kitchen -- they may be a pain, but they are always delicious, at least in my experience. I think I need to cook from some really solid recipes until I get a feel for my new piece of equipment.

And now I have a *ton* of lima beans to eat up. Not the worst thing in the world. I'm thinking bruscetta, with a little sauteed garlic and rosemarry to perk it up, or soup. Any other suggestions?

I like this idea of "modular elements" very much. It makes a lot of sense to me, and is a bit the direction I've been moving anyway -- freezing leftovers, buying more frozen vegetables. I'm going to have to reorganize the freezer soon and start making some hard decisions about what goes in there.

I'm going to need to cook turkey for about 30 people next weekend -- our annual Thanksgiving-for-Valentine's-Day party. I've seen people say that they just dump a turkey breast in the slow cooker and it comes out juicy and lovely. Anyone had luck with this? Instructions?

I'm going to have to do at least two turkeys anyway, so one was going to get done a day in advance, carved, refrigerated, and reheated, so it wouldn't be a big deal to me to cook several pieces in advance. Thoughts on whether this is a good idea?

I've made this recipe before using the traditional method and the beans softened all right, so I'm hopeful. We'll see!

What goes wrong when you try to do beans in your cooker? If I try beans a couple of times and they don't work out, mine may go back to the store. My goal to eat more bean-based dishes (healthy, cheap, and delicious -- but they take so long to cook!) is a good part of the reason I bought the thing.

Okay, I'm trying again. This time: beans. I started with this recipe for Slow Baked Beans with Kale http://www.nytimes.com/2011/02/02/hea....

I doubled the recipe and sauteed the onions, carrots, celery, and garlic last night. I soaked baby lima beans overnight. This morning I combined the drained beans, the onion mixture, the herbs, and the tomato paste and water (I used about half the water) in the slow cooker. DH will put it on for 5 hours on low before he leaves the house today. It will still be on warm for a few hours before I get home.

We'll see! I'm hoping at worst for over cooked beans -- I can work with that. I don't think there's any chance of hard beans, at least, which was a complaint I saw others made about this recipe when made as directed. What I really want is for the flavor to be good, rich and delicious.

For bread crumbs I plan to brown some panko in butter, then sprinkle them over each plate at serving.

Wish me luck. I'll report back tomorrow.

These sound YUM!

Ah ha! I found the complete episode here: http://www.americastestkitchen.com/vi...

Thanks so much for alerting me to this. I've ordered Slow Cooking Revolution now as well.

Very useful instructions on testing the temperature, but I didn't see the part about wrapping the meat in foil, etc. Was that a separate video? I'm definitely interested in keeping the meat from overcooking.

How long do you cook this for, please? It sounds delicious. Also, what amounts do you use for ingredients? Approximate is okay!

Could you send the link for that ATK episode, please? Sounds really useful.

I'm new to slow cooker cooking -- can you tell me more about what you did to adapt this? Did you toss the chicken with spices and brown? What about pre-cooking the onions and garlic? Did you cut the 1/2 c of water? Did you cook the apricots separately, or add them into the slow cooker?

And the big question: how long did you cook it for? And do you have an old or new cooker? Mine seems to run hot/fast, so the first dish I made in it dried out, to my great disappointment.

I just got a slow cooker (this one: http://www.amazon.com/gp/product/B001AO2PXK/ref=oh_details_o00_s01_i00) for the very first time. I have a 10 month old baby and I work full time, and a slow cooker seems ideal--the idea of having dinner ready and waiting for me when I get home from work a couple of times a week sounds like heaven.

I used it for the first time yesterday, making choucroute garni. I used this recipe, adding a couple of spices and trading out the smoked pork chops for boneless country pork spareribs, as seen in another recipe: http://www.foodnetwork.com/recipes/fo.... It says to cook on low for at least 6 and up to 8 hours. At 7 am I set it to low for 8 hours, and I left. I got home at 6 pm and it was set on warm, which is what it goes to after the set time finishes. I don't think there is any way to make it turn off once the time is done.

Everything was hopelessly overcooked. The potatoes and apples were okay, but the sauerkraut was tasteless and the meats were dry and flavorless. A lot of mustard made it go down, but it was still a huge disappointment.

Help me out, Chowhounds! Should I have put this on for only 6 hours? Or even less, since it was going to stay on warm for hours after? Does the "warm" setting on a slow cooker keep cooking? How do I take that into account?

My husband has a somewhat more flexible schedule than I do, and often works from home in the mornings. Would it be better if I had him turn it on so that the dish only cooked for the time listed in the recipe, rather than staying on warm for additional hours?

Are there any items that will turn out well after being in the slow cooker for 11 hours on some combination of cooking and warm?

I'd also love some advice for great slow cooker recipes, or what you love in the slow cooker. Vegetarian recipes, or ones with just a little meat for flavor, are especially welcome, as we don't eat a ton of meat. I'm thinking of trying beans tomorrow -- those sound like they'll do well in the slow cooker.

Finally, any ideas on how to use up my leftovers? I'm thinking ham pie for the pork ribs, as the additional filling will add flavor. The kielbasa may be a lost cause. Ideas for using overcooked sauerkraut?

Thank you! I really want to love my slow cooker, but I need to learn how.

My wonderful friend just visited Madagascar and brought me back several beautiful vanilla beans.

Any special recipes for using terrific, fresh vanilla beans? I want to get a lot of enjoyment out of these -- I may never have this many beans on hand at one time again.

Here's a Fish House Punch recipe that cites the original home of the punch, the Fish House Club on the Schuylkill River: http://www.nytimes.com/recipes/1379/F...

When I make a punch I make a single huge ice cube in an empty (and very well rinsed) half-gallon orange juice container.

My husband is going to Santiago for a conference at the end of June. Sadly, I can't accompany him. As my consolation prize, he's promised to bring me back some delicious wine -- of course, in order to do this, he plans to go on a winery tour or two.

Any suggestions for a good winery tour? He needs something organized -- not going to rent a car and head out into the hills by himself.

Also, any suggestions for not-to-be-missed eating experiences would be welcome. I'll live vicariously through the descriptions.

Thanks!

Here's a thread about fun new gins: http://chowhound.chow.com/topics/836196

I also live in PA, and I've bought Junipero, which is terrific, in the state stores. There are also some terrific gins to be had if you can make it to DE or NJ. And if you haven't had Hendrick's, it's generally available ad very good -- unusual, though, with a bit of rose to it -- serve it with cucumber instead of lime.

I have infused vodka with chocolate, and it works. Stick some top quality chocolate in the vodka and let it sit. The quality of chocolate will matter.

Depending on what you're going for, you may want to add sugar and then let it sit and mellow some. But the chocolate flavor will come out in the vodka.

Loved the pig tails and the pork terrine -- may be the best potted meat item I've ever had, and I've had a lot over the past couple of years. The pig tails were fatty, fried, yummy goodness -- messy to eat but a lot of fun. I also loved my pig pot pie.

I like that there are food items at a range of prices. I could see going here for a splurge night again sometime, or stopping by for an early dinner sandwich after work, which wouldn't break the bank at all.

Plus, in the summer, those garage doors come up and let all the nice air in. Already happening, I hear, since the weather's been so great this week.

Anyone tried out Nom Nom Ramen yet?

Very interesting. Did you have to order a case, or would Canal's order for you by the bottle?

You got me -- that was indeed the reason for the nine month break. Thank you for the congratulations!

Is the Ransom Old Tom very, well, Old Tom like? I mean, the old fashioned sweeter style of gin? Or does it have a more contemporary flavor?

And I'll ask you as well -- tell me more about the Junipero. I actually haven't tried it yet. But it looks like its going on my list.

What's the flavor profile of Junipero like?

isadorasmama -- The premium state stores tend to stock a few interesting items, although these also seem to come and go. It's also become a lot easier lately to order online -- or so it seems; I haven't actually tried this yet. But I think it's now possible to order a single bottle, rather than having to order by the case, and they have several of these gins available on the website http://www.finewineandgoodspirits.com....

Also, I'll admit that I take the occasional illicit jaunt over state lines to New Jersey or Delaware to the Total Wine. Everything is cheaper there (though more so with wine than with spirits -- but I like wine, too, so that's okay) and the selection is considerably larger. Although it can still be difficult to find West Coast small batch spirits.

I'm a gin lover who recently had to take a 9 month vacation from drinking. During that time I've been watching with fascination as the gin section in the liquor store expands.

I'm thinking about doing a big gin buy to sample some of the new stuff, but prices are reasonably high, and I want to be somewhat discerning.

Tell me, Chowhounds -- what are the new gins you're loving? I adore Bluecoat (I live in Philly) and I loved Aviation when I got a chance to try it in Portland last year. I tried a tiny sip of The Botanist Islay Dry Gin, and we've got a bottle of that at home, waiting for me to be ready for it -- it was pretty nice, I thought, though I haven't had the chance to sample it fully.

I've read good things about Comb 9, Death's Door, and Fifty Pounds, but I haven't tried them yet. I've seen but know nothing about Farmer's Botanical Small Batch Organic, Dry Fly, Seneca Drums, G'Vine, Right Gin, Martin Miller's, Brandon's, and Tub. I know there are tons more out there that I haven't even seen yet.

I'm not to into Genever or Old Tom -- though I could be persuaded to try them again if you offer suggestions on what to try and how to mix them well.

Help me out, Chowhounds! Tell me which of these new, small batch, artisanal, foreign or local gins you love.

I'll be there tonight as well -- looking forward to it, as the food looks to be very yum.