I feel sorry for you folks out in LA, that was one of the most annoying news clips I have ever seen! All the information got overshadowed by the smart alecky not funny "banter." But the article was interesting. And I want to know what is WRONG with soups and stews. Soups and stews fed the world for most of human history! I made some wicked good pea soup last weekend in my Crock Pot. I am not crazy at how hot it cooks though, even on low, but mine is a cheapy Rival, I think I paid 35 bucks so I shouldn't complain. I was interested in the different models, like the idea of inserts that can go from stove top to slow cooker to oven, (and to fridge in my life, and sometimes if I have to go away for a few days, to the freezer). I really want to try bread pudding and hot cereal in mine someday. But being single and watching my calories and carbs, I just don't eat enough of that stuff. I make one carb thing and it lasts me two weeks. I have a backlog of carb dishes I want to try that is two years long I think. Plus I only cook on weekends. Last night I got home at 10 PM and had been gone since 10 AM. That's too long even for a crockpot!

Bob, we've had a lot of discussion here on the new crockpots. Because of 'safety issues' in keeping the food at a temperature that may not be high enough to be safe, the new crockpots cook inordinately hot. Mine also boils on low. The older crockpots were better, cooked at a lower temperature, and I think a few people actually found newer models that would 'slow cook' instead of cooking the living devil out of everything in it. good luck with that crockpot, I hate the new ones. Annie

There's a big problem with trying to convert a slow cooker "recipe" to an oven. There is no actual conversion temperature because slow cookers vary SO much on their temperature, heating and recovery times. I did some research years ago and posted the results but I don't have the data handy so I have to go by memory. One surprise I discovered was that one slow cooker's "low" temperature can be the same as another's "high" temp. As I recall "low", when tested, ranged from about 135° (even less) to about 225° and high could range from about 180° to about 300°+. Some testing places even lined up a number of slow cookers (identical brand and model) and tested them and even they varied very significantly in temperature. When I used my one Crock-Pot® slow cooker it was so noticeable on chili if I had it on low for a period of time it was not even a good eating temperature, it was far too cool. So to use it, I had to keep switching between high and low. Admittedly when I used it for chili, I had it too full. You should never fill a slow cooker more than 1/2-2/3 full or you risk these problems. The instructions are clear about it but nobody (including myself) read the instructions. My other one was not a Crock-Pot® brand but had the usual slow cooker limitations. Those and the other issues convinced me to throw away the slow cookers and use electric roasters where you have control of the temperature, much faster heat up times to avoid the danger zone temps and far more versatility. Plus they're usually cheaper than a slow cooker these days too! Many recipes are not that fussy on actual temperatures. For example some people cook turkeys at 200° while some cook at 300°-350° and still others cook them at 500°. BTW, the universal slow cooker recipe seems to be: Place items in slow cooker, cook 4-5 hours on high or 6-10 hours on low until done. Serve

Hmmmmm.......I am of the opinion that rice should be steamed, never boiled!! Before I purchased a rice cooker, I always steamed white rice on the stove top in a heavy covered pot. Use the proper amount of water, rinsed Calrose rice and a dash of salt and bring to a boil. As soon as the water boils, turn down to a low simmer and steam 20-25 minutes or until all the liquid is absorbed and the rice tender. Now the rice cooker does all that for me :-) I often cook chicken and rice dishes in my slow cooker. With a good recipe and proper timing, the chicken is never dry or stringy and the rice is never gluey but with distinct and non-mushy grains. I've tried the southwestern version referred to above but most often resort to a recipe from my college days (eons ago now!!) that includes chicken pieces (skin-on both for flavor and juiciness), rice, sliced onions, mushrooms, and mushroom soup. Sometimes I mix it up with cream of chicken soup or even golden mushroom soup (or now the newer chicken and mushroom soup available). Dilute to the proper proportion or consistency with whatever liquid you prefer - I've used chicken broth, milk (creamier casserole) and even white wine. Set on low for 4-6 hours depending on size of cooker and you have a delicious comfort food dinner!! Not necessarily very low cal but then again it's not something I fix everyday :-))