About Me

Hi everyone! I’m Suzanne from Columbia, South Carolina, also known as Susu by my friends and family, and I appreciate you stumbling across Crockpottuesday! I hope you become one of my Crockheads and follow my blog. My blog features my most recent cooking experiments, my personal restaurant reviews from dinning out in my current city of Charleston, South Carolina, and of course CROCKPOTTING. 

I originally started my blog in 2011 while living in New York City. It was a good way for me to remember my own recipes and keep in touch with my friends and family back home. Also, I quickly realized that I needed to learn to cook because it is very expensive to dine out in that crazy city. (And who knew college meal plans apparently don’t transfer over into adult life??) Now, a couple of years later, Crockpottuesday has really grown and even become a social event of dining out and cooking with friends.

One of my favorite things to do no matter what city I’m in is to pour myself a big glass of wine, get out the cutting board and the crockpot, turn up the music, and COOK something. I hope you enjoy reading about my food adventures and even join me one night. Bon Appetit!

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11 thoughts on “About Me

  1. Susu great. BLog. Good pictures and funny stories. Put me on the mailing list. I will have to share some recipes with you. Let me share this with some folks.

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  2. a sparkling window into susu’s kitchen…the world is a better place! but you forgot to tell us about your favorite food…

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      • I heard that if you put the pits in guacamole not only will it never turn brown, but you will be successful in love, money and health. A friend of mine forgot to add the pits when he made some guac for a holiday party. Needless to say it didn’t work out well for him. When he arrived at the gala brandishing a bowl of brown muck, the girl he was trying to impress wouldn’t talk to him, his boss didn’t give him a bonus and he fell down an open man hole on the way home.

        Just goes to show that if you don’t know the magic behind cookery, bad things will inevitably happen. Love the blog!

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  3. Hello Susu,

    Thanks for stopping by my blog! Your blog is great!
    I can’t wait to check restaurants out on your blog.

    Christine

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  4. Many aficionados promote a time-tested approach to this problem: adding the whole avocado pit to the guacamole to help stanch the browning.

    Science actually supports this method, but not for the reasons you might expect.

    Like many other fruits that brown rapidly, such as apples and bananas, avocados contain a common culprit in their chemical makeup, an enzyme called polyphenol oxidase (PPO). When you cut open the fruit, you also crack open its cells, which allows the PPOs to react with oxygen in the air. This chemical reaction reshapes the phenolic compounds in the fruit’s tissue into a repeating chain of molecules, or a polymer, with a brownish pigment. In laymen’s terms, this oxygen-driven polymerization could be pretty accurately described as fruit rust. [Fast Food Nation: Americans Cook Order Out More than Any Other Developed Country]

    So how does leaving the pits in the bowl mitigate this process? It is not because the pits exude an ineffable, protective aura that reminds the guacamole where it came from, or because they emit chemicals that counteract the oxidation process. As anyone who’s tried the method can attest, the pits are really effective at preventing browning only on the part of the guacamole’s surface they touch.

    The pit protects the guac simply because it shields a portion of the dip’s surface from exposure to air. You’d be just as well off plopping a few hardboiled eggs or some golf balls or an iPhone into your guacamole.

    Recommending that someone leave the pits in a bowl of guacamole to prevent browning is a bit like recommending that people cover their heads tightly with their hands to prevent their hair from getting wet in a rainstorm. It would help, but not as much as an umbrella. For guacamole, the best umbrella seems to be plastic wrap tamped down snugly to the surface of the dip, to limit as much oxygen exposure as possible.

    If you prefer to attack the enzyme instead of the air, adding lemon or lime juice – ingredients many guacamole recipes already call for – also will delay browning. The citrus fruits’ relatively high acidity, along with their natural antioxidants and high vitamin C content, helps handicap PPO-driven oxidation.

    Better yet, use lemon juice, avocado pits and plastic wrap. Or just eat it really quickly.

    Follow Life’s Little Mysteries on Twitter @llmysteries, then join us on Facebook.

    – See more at: http://www.livescience.com/33660-guacamole-avocado-pit-prevent-brown.html#sthash.cATHzJDC.dpuf

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    • Now that’s all just crazy talk. I’m getting sick and tired of all these liberal thinking types coming on blogs and trying to explain things with science, facts and common sense.

      Everyone knows that 5000 years ago, when the Earth was created, the great Avocado god Wuaca Mole put a curse on all who would cut into his prized fruit. In order to punish the mortals, whose time on this plane of existence was limited, they would have to watch the insides turn black. It’s a metaphor on their own live. I’m pretty sure you can read most of this in Leviticus. Man being more clever than pagan gods, beat him by adding the pits back to their concoctions. Wuaca Mole actually coined the phrase, “It’s the pits!”

      If only plastic wrap, acid and vitamin C were really magical…Next thing you know, I’ll hear that searing meat doesn’t really seal in the juices.

      Whose ready for Pot Roast season!!!

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