Also searing meat/(to a lesser extent)veggies leaves what I think is called 'fond' at the bottom of the pan. Fvck if I can remember. Anyways, whatever the proper term it's basically caramelized WhateveYou'reCooking and it's delicious so while your meat is resting or once you finished cooking everything, splash it with some kinda vinegar or broth or whatever (deglazing), some cream/seasonings/tomato puree/whatever, reduce it down to a consistency you like, and you've got yourself basically a condensed flavor of whatever you're eating in form of sauce. I've always heard this called making a "pan sauce". Drip that over your dish and it's like 10x more flavorful.

Chips or potato salad. Yup.

FTW wasn't seared that time I made it.

A few months ago my mother gave me a jar of pure honey from her friend's farm. Since then I've poured a bit into the pan every time I cook meat, most often with pork sausage. Tastes amazing and the sausages seem significantly easier to cook evenly when they're coated in sizzling honey.

Slow cooked Beef Ragu. Super easy to make and absolutely killer.

One large yellow onion cut in half and sliced. 4-5 cloves of garlic. 2 TBSP chopped rosemary. 2 pound chuck roast trimmed with salt and pepper.

https://fbcdn-sphotos-g-a.akamaihd.n...19651b4183f5e1

2 cups beef broth, 1/4 cup red wine, 1 can (5oz) tomato paste mixed and poured into the pot. 1 can (15 oz) diced tomatoes poured on top of the meat.

https://scontent-a-dfw.xx.fbcdn.net/...17&oe=55606D57

8 hours on high in the crock pot and the meat will fall apart with a fork. More pics to follow.

^^^ Hey that looks really nice, you should try throwing in some potatoes and peppers.

Into ragu?

That cut of beef looks 5* btw.

Only had to trim a little bit of silver skin from it. Paid thru the nose but I'll get a bunch of meals out of it so it's worth it.

4 hours down.

https://fbcdn-sphotos-c-a.akamaihd.n...056e657c5c2f58

Yum time.

https://fbcdn-sphotos-e-a.akamaihd.n...a86b9d7d3c15f9