Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > sf wrote in rec.food.cooking:
> >
> >>On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" >
> wrote:
> > >
> >>> Julie Bove wrote in rec.food.cooking:
> > > >
> >>> > That's our dinner. We had that freak heat wave and now it is
> cool >>> > and rainy. So I made the stew. It smelled so good while
> cooking >>> > that the cats looked up at me with big eye, licking
> their lips. >>> > It has potatoes, white beans, creamed corn, corn,
> peas, green >>> > beans onions, celery, salt, pepper, parsley and bay
> leaves. Also >>> > a very small amount of Wondra flour. The creamed
> corn was a boo >>> > boo. I don't usually buy it and didn't realize
> I had grabbed the >>> > wrong can until I saw it going in. It did
> add nice body to it so >>> > it needed very little thickening.
> > > >
> >>> With minor variation, that is called burgoo here.
> > >
> > > I've looked at burgoo recipes before and not wanted to try it, but
> > > Julie's version sounds good to me. I realize now that I've make
> > > Caldo Verde several times that potato starch alone (even from
> > > yellow potatoes) thickens well, but I like the creamed corn idea.
> > > I'd probably throw in some whole kernels "just because", but
> > > that's me.
> >
> > Yup! Oh, now she's claiming she didnt make anything like a burgoo,
> > yet every part of her's shows in the 5 more classic versions (LOL).
> > Ah well. Apparently she doesn't take compliments on something that
> > sounded good.
> >
> > Carol
>
> I made chicken stew. I saw burgoo recipes long before I encountered
> you and I know the history. The story behind them is the mix of
> meats. So... Not the same.

Julie, please stop being rude.

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