Cindy Hamilton wrote:

> On Saturday, December 28, 2019 at 5:13:41 PM UTC-5, 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.
> > > > > > > > > >> Â* 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).
> > > > > > > > >
> > > > > > > > > Â* 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?
>
> It's a Middle Eastern recipe. I rarely use them.
>
> Cindy Hamilton

I wonder if I could replace the Bulgar with rice and use parsley for
garnish (I don't have a mint patch just now, and never would have in
late DEC anyways).

Humm, has some nice ideas there!