Last Call: All hail the mighty Crock-Pot

Illustration for article titled Last Call: All hail the mighty Crock-Pot
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Last CallLast CallLast Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

What’s your favorite Crock-Pot recipe?

Illustration for article titled Last Call: All hail the mighty Crock-Pot
Photo: Cyrus McCrimmon/The Denver Post (Getty Images)
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Writing this fun garbage chicken piece this week has re-ignited my love for my favorite appliance and is inspiring me to use it more often. You may think of the Crock-Pot as more of a fall/winter thing, but it is very handy in the summer months, as you can cook dinner and not heat up your entire kitchen. So let’s hear it, Crock-Pot fans: What else do you like to throw in there? Obviously, anything with cream-of-mushroom soup is 100-percent acceptable. [Gwen Ihnat]

We’re all hungry at night

Illustration for article titled Last Call: All hail the mighty Crock-Pot
Photo: Cyrus McCrimmon/The Denver Post (Getty Images)

Even if I’ve eaten a normal-sized, satisfying dinner, I inevitably get peckish around 10 p.m. Turns out, my hormones might be to blame! (Story of my life.) NBC News has more here on new why-are-we-hungry-at-night research, including evolutionary explanations. [Kate Bernot]

Gwen Ihnat is the Editorial Coordinator for The A.V. Club.

Kate Bernot is a freelance writer and a certified beer judge. She was previously managing editor at The Takeout.

DISCUSSION

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I used to make Albóndigas, since I am Mexican these are Mexican Albóndigas. They go with rice, tortillas and avocado, corn tortillas.

Just mix the ingredients of the albóndigas, form them, if you can put a piece of hard boiled egg inside, put them in the pot along with the salsa blended, cook for lots of hours.

1 lb ground beef

1 lb ground pork

salt & pepper to taste

some cumin

some yerba buena

some garlic, diced

1 egg, scrambled

three slices of bread soaked in milk

For the salsa:

3.5 oz can of chipotles en adobo

5-6 Roma tomatoes

1 slice of white onion

some galic

1/2 cup water

2-3 tsp powdered chicken bullion

love