Today I had pork chops cooked in a slow cooker. It is the first time mum has used it, having bought it on sale from Briscoes: it is part of the Abbey Lane collection so I know it must be good. I have to say though that I am not entirely sure how it works.
I like to think of it as a small sauna, with less sweaty men and women, and more onions. The contents are cooked excruciatingly slowly in their own juices for a number of hours, like when you leave a loaf of bread or a cake out in the sun and you return to find it all sweaty. Get a part-time job, go to the movies, because you have nine hours to kill before dinner. The whole process seems very inhumane, especially when you stop and put yourself into that situation. Did anyone ever tell you at school that you can boil frogs without them even realising if you increase the temperature of their water very gradually? This is essentially the same thing. I wonder if the pork chops knew or if the seasonings suspected, that the end was coming, if they even felt the heat as they were slowly scorched. Maybe realisation came upon them all at once towards the end, as they slipped into unconsciousness and onto my plate. Maybe they are more observant than frogs. Certainly they're tastier.
Abbey Lane, i like the sound of that. It's like Penny Lane and Abbey Road mixed together!
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