On Sat, 28 Dec 2019 16:13:32 -0600, "cshenk" > wrote:

>Cindy Hamilton wrote:
>
>> On Saturday, December 28, 2019 at 11:39:30 AM UTC-5, cshenk wrote:
>> > Cindy Hamilton wrote:
>> >
>> > > On Friday, December 27, 2019 at 7:42:08 PM UTC-5, cshenk wrote:
>> > > > dsi1 wrote:
>> > > >
>> > > > > On Friday, December 27, 2019 at 2:07:06 PM UTC-10, cshenk
>> > > > > wrote:
>> > > > > > Terry Coombs wrote:
>> > > > > >
>> > > > > > > On 12/27/2019 1:07 PM, cshenk wrote:
>> > > > > > > > Terry Coombs wrote:
>> > > > > > > >
>> > > > > > > > > On 12/27/2019 12:43 PM, cshenk wrote:
>> > > > > > > > > > Got one going now.
>> > > > > > > > > >
>> > > > > > > > > > The meat is cut up stew beef (pot roast likely).
>> > > > > > > > > > I'd gotten 2 family packs for 3.99lb sale. I'd say
>> > > > > > > > > > I have a little over a lb in there.
>> > > > > > > > > >
>> > > > > > > > > > 3 smaller potatoes, cut fairly big
>> > > > > > > > > > 1/2 a larger onion, rustic cut
>> > > > > > > > > > 1 medium turnip, cubed
>> > > > > > > > > > 4 carrots
>> > > > > > > > > > 3 cloves garlic
>> > > > > > > > > > 2 bay leaves
>> > > > > > > > > > 2TB tomato paste powder
>> > > > > > > > > > 3 cubes beef bullion
>> > > > > > > > > > ~1/4C red wine
>> > > > > > > > > > ~1/2TB worstershire
>> > > > > > > > > > 1ts Whiskey smoked black pepper
>> > > > > > > > > > Water to cover
>> > > > > > > > > >
>> > > > > > > > > > Later, may add cornstarch to gloss the sauce.
>> > > > > > > > > >
>> > > > > > > > > >
>> > > > > > > >
>> > > > > >
>> > > >
>> >
>https://www.amazon.com/photos/shared...nMh532ghgH2OsW
>> > > > > > > > > > In progress and simmering.
>> > > > > > > >> * Did you sear the meat before you put it in the slow
>> > > > > > > cooker ? We've
>> > > > > > > > > found that a good sear in the cast iron (then deglaze
>> > > > > > > > > with red wine and water) makes a world of difference
>> > > > > > > > > in the flavor - and negates the need for bouillon .
>> > > > > > > > Nope but I find that treatment seems to make the meat
>> > > > > > > > tough to chew. Stovetop seems to work the the other
>> > > > > > > > way on that (odd).
>> > > > > > >
>> > > > > > > * If it's tough you didn't simmer it long enough . Takes
>> > > > > > > time to break down that connective tissue .
>> > > > > >
>> > > > > > It's not tough at all because I don't sear it. It's long
>> > > > > > slow simmered in a crockpot.
>> > > > >
>> > > > > Searing stew meat as a first step is just something that
>> > > > > people say you have to do. It's the way they've always done
>> > > > > things. These days, I don't bother with that messy step. I
>> > > > > don't bother with searing a sous vide rib roast eather. Life
>> > > > > is good.
>> > > > >
>> > > > >
>> > > >
>> >
>https://www.amazon.com/photos/shared...lkai4rJecQ0BlX
>> > > >
>> > > > True, considering how many actually post cooking recipes here
>> > > > (as opposed to links to other online recipes), I'd say we have
>> > > > a derth of folks who actually COOK here.
>> > > >
>> > >
>> > > I actually cook. But I figure people aren't interested in grilled
>> > > chicken breast, scrambled eggs, lentil soup, vegetable soup, or
>> > > the many basic, easy, and quick preps I use to put dinner on the
>> > > table every night.
>> > >
>> > > Cindy Hamilton
>> >
>> > I'd like to see the lentil soup recipe!
>>
>> James Silverton posted this in 2007. It's pretty plain,
>> but I mix it up by adding in different things when I serve (defrost
>> it for lunch): cabbage, spinach, kielbasa, bacon, lemon juice,
>> sumac powder, etc. I use Aleppo pepper and Bob's Red Mill
>> whole-grain red bulgur.
>>
>> Ezogelin Corbasi
>>
>> 1 cup red lentil
>> 1/2 cup fine bulgur
>> 1 middle size onion
>> 2 table spoons tomato paste
>> 1/2 tea spoon hot pepper sauce or paste
>> 2 table spoons olive oil
>> 1 tea spoon red pepper flakes
>> 1 tea spoon dried peppermint flakes
>> 6-7 cups water
>> salt to taste
>>
>> Peel, wash and mince the onion. Then place it in a soup pot. Add
>> olive oil and saute the onion.
>>
>> Wash red lentil and add it to the pot together with bulgur,
>> tomato paste, pepper sauce and salt. Cook them until lentil and
>> bulgur are soft. Let it boil few minutes and then remove pot
>> from the heat.
>>
>> Pour soup in plates and decorate top with red pepper and
>> peppermint flakes. Serve it hot.
>
>Pepermint flakes?

peppermint leaves dried or fresh torn or chopped