Reading a current CH thread on stock making--where some posters suggest cooking the stock overnight--I'm recalling how I decided last Winter to cook pork butt overnight in my crock-pot for pulled pork the next day. I had all kinds of serious spice rub and onions and fish sauce and you-name-it goin' on.
My God, I'm used to my wife complaining about cooking smells. But this one even got to me. Have you ever asked yourself, "Is this a smell I should really be dealing with at bedtime?"
Or what other overnight cooking snafus have you experienced?
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