Jan 01, 2013
This is pretty tasty stuff, but I admit, I had to change it. I don't like to review when I make a change, but this one's special... Tanya, please, if you get the chance, include the crock pot volume in the recipe. I am an amateur at slow-cookers, but I do have one... I think it holds maybe 3-4 quarts. Weeell that was NOT big enough, so the change I made was obvious: I had to dump it all into a big pot and cook it on the stove. I did the usual, bring it to a boil, put on a lid and turn down the heat to low. It took about 2-3 hours roughly because I wasn't in any hurry and I wanted the flavors to blend well. I still just used one ham hock though I added 2 teaspoons of bouillon. Oh, and I used one bag of fresh cut collards to save effort. Nothing real drastic... except that I used brown rice. Since I was taking my time cooking it, the extra cook time for brown was insignificant and might help with that mushy rice problem (seriously? She threw away the whole thing because of the mushy rice?). But it's essentially the same dish, cooked on the stove because I am bad at volume. It beats a review by some culinary troll who never made a recipe but slaps 3 stars on it to tell the internet (at the expense of others) the shocking revelation that it's faster to open cans. Why were you even looking at slow cooker recipes? Next time, put your own recipe up legit and quit being a parasite.
—BLAACKBIRD
