1. They maintained food at just the right temperature for bacteria to grow and, 2. They turned all food into mush and, 3. You should never leave them alone or they'd burn your kitchen down. O.K., I was young and naive. Through the ensuing years, I've seen many good recipes using those cookers. It has suddenly dawned on me that, if they were that bad, the news should be full of the catastrophes caused by those cookers.
In light of my enlightenment, I've decided to purchase a slow cooker. I need advice from you, dear readers. Recommendations, really. What kind of slow cooker do you recommend? What size?
Moving on to roasted green beans. I've roasted many vegetables but never green beans. Saturday's market had an abundance of them. As I was putting some into a bag, another customer asked how I planned to fix them. Before I could answer, she asked if I ever roasted them. Here's her recipe.
Oven Roasted Green Beans
Preheat oven to 400 degrees
1 pound of green beans
Tbsp of olive oil
Salt and pepper to taste
Toss the beans with the olive oil, salt and pepper
Spread out on a pan large enough to hold in a single layer and roast about 20 minutes or until the beans begin to shrivel and turn brownish.
Do your baking pans look like mine? Is it time to purchase new ones? I'll save that discussion for another post.