Originally Posted by Frownland

I've been trying to learn how to make eggs all Frenchlike where you do it at a high heat, stir constantly, mix cream into it when you want to stop the cooking and transfer it to a plate. I'm not very good at it yet.

Tonight I'm doing a slow cooker cream of mushroom pork chop dish that usually comes out tender and dope af. Thick bone in chops, cream of mushroom (homemade but canned works too), white wine, paprika, beef broth, onion, garlic, and pepper for 8 hours.