I know you [are] a kitchenphobe, but STOP USING CANNED VEGGIES. They dont have half the flavor of fresh.
I used fresh vegetables in my first crock experiment – well, carrots and potatoes and onions – and they didn’t turn out. They were still too firm and as such didn’t add anything to the dish. That’s why I bought smaller potatoes. For the last experiment I had a yam and I sliced it up, but cleaning and chopping up vegetables is not something I’m likely to get into the habit of doing regularly. So that’s why I used canned vegetables in my last experiment – I knew the carrots would be soft. Would frozen vegetables be preferable? Because if you think I’m going to shuck and cut kernels of corn off of a cob, or picking peas out of a pod, YOU’S CRAZY!
See here’s the thing about vegetables – the ones I like (carrots, broccoli, peas, tomatoes) I’m happy to eat raw rather than go to the trouble of prepping and cooking them. Potatoes are an obvious exception.
Geisel’s saying that the solution may be to parboil the vegetables (not an option for a potless and kitchen-impatient man) or simply keep them in the crockpot longer, but I’m already cooking dishes that are supposed to take 6-8 hours for 8-10 hours. Kenn says to salt the vegetables before I cook them to soften them up. Any other advice?
Day 20: ice cream 100 apple 100 licorice 200 more licorice etc 150 crockery 200 ice cream 100 granoli 110 = 960 calories