A few months ago, everyone at work was suddenly mad for the Farberware Open Hearth Smokeless Broiler, an electric rotating meat rotisserie thing-y that was apparently the wedding gift of choice during the 1960's. The succulence of meats (so juicy! so tender!) slow cooked over a bottom heating element for four hours, has been so celebrated, I find myself eying them on eBay.
What stops me? In a word, storage: our teensy 1925 kitchen barely has the counterspace for the coffee grinder, much less a large single-use appliance.
Especially when the slow cooker, the multi-tasking Crock Pot, is working out so well. Just last week Foodgoat discovered yet another tasty thing it can do: it can make corned beef.
The nearby deli makes a decent corned beef sandwich - for $8. We can pick up a corned beef package from the grocery store for less than that, plop it (fat meticulously trimmed off, as per Foodgoat standard policy) into the slow cooker at night with water and the packet of herbs that it comes with, and in the morning ...
A muy delicioso pile of corned beef, tender and juicy, ready for several day's worth of personalized and yummy (and inexpensive) sandwiches for lunch.
But I still want to try a Farberware Open Hearth Smokeless Broiler, storage and possible fire hazard be damned. Because then I could put on a very large chunk of pork, or possibly a very tiny whole pig. Because roasting for hours and turning on a spit is the how lechon (tasty, tasty lechon) is made.
And now that I think about it, there is always room for lechon.