On Mar 28, 2:31*pm, Sqwertz > wrote:
> brooklyn1 > wrote:
> > Browned some seasoned beef...
> > Got a couple cans ale, and tomato paste:
> >http://i41.tinypic.com/244ppj4.jpg
>
> > Can't have beef stew without veggies:
> >http://i41.tinypic.com/15g6x4w.jpg
>
> > Six hours later:
> >http://i39.tinypic.com/dlky1i.jpg
>
> > Oh yeah:
> >http://i40.tinypic.com/fk2wza.jpg
>
> Oh. * My. * God. *
>
> Talk about a bowl of overcooked slop, that shit looks like hell.
>
> No doubt about it. *You certainly put the GORE in gore-may, Sheldon.
>
> -sw

I dunno...I thought it looked tasty except for the HUGE onions!! But
then I'm poor so most times just about anything looks good.

"Chemo the Clown" > wrote in message
...
On Mar 28, 2:31 pm, Sqwertz > wrote:
> brooklyn1 > wrote:
> > Browned some seasoned beef...
> > Got a couple cans ale, and tomato paste:
> >http://i41.tinypic.com/244ppj4.jpg
>
> > Can't have beef stew without veggies:
> >http://i41.tinypic.com/15g6x4w.jpg
>
> > Six hours later:
> >http://i39.tinypic.com/dlky1i.jpg
>
> > Oh yeah:
> >http://i40.tinypic.com/fk2wza.jpg
>
> Oh. My. God.
>
> Talk about a bowl of overcooked slop, that shit looks like hell.
>
> No doubt about it. You certainly put the GORE in gore-may, Sheldon.
>
> -sw

I dunno...I thought it looked tasty except for the HUGE onions!! But
then I'm poor so most times just about anything looks good.

I like onions in stew to look like onions... were I more energetc today I
would have made a trip into town for boiling onions. The sqwartz dwarf is
not familiar with good homemade stew with big chunks of quality meat and
veggies, he's used to Dinty Moore from a can, where it's like 90% thick
gloppy salty gravy colored with caramelized sugar and just a few itty bitty
bits of gristley commercial grade mystery meat and teeny bits of slimey
veggies that were snatched up just ten minutes aways from the compost
heap... the friggin' can cost more than the contents.

My stew turned out very tasty indeed. The two cans of ale is a major flavor
booster, I don't like to cook beef with wine... beef cooked with wine is a
sissy's dish, real men kuchen beef mitten beer, Ach! And even folks who are
poor can afford to make a big potful that'll feed eight hungry adults
well.... and in case a helicopter landed with more guests I coulda easily
stretched that stew a good 50% with a pound of those wide curly egg noodles,
buttered. So for like $1 each I can feed a dozen hungry adults. That's a
28 ounce bowl, I'm too stuffed to eat another thing until tomorrow. I don't
even know if I'm gonna have room for my Crystal Palace... alright, let's not
over milk that titty! LOL

brooklyn1 > wrote:

> The sqwartz dwarf is
> not familiar with good homemade stew with big chunks of quality meat and
> veggies,

http://i40.tinypic.com/z5vgk.jpg

I win.

-sw

Sqwertz wrote:

> http://i40.tinypic.com/z5vgk.jpg
>
> I win.

Can't believe I'm saying this, but not in my book. You-know-who's looks
better to me, partly because it's thicker and darker, and partly because
it doesn't use those little icky baby carrots.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Serene Vannoy > wrote:

>Can't believe I'm saying this, but not in my book. You-know-who's looks
>better to me, partly because it's thicker and darker, and partly because
>it doesn't use those little icky baby carrots.

Finally, someone else who considers those baby carrots icky.

Steve

Steve Pope wrote:
> Serene Vannoy > wrote:
>
>> Can't believe I'm saying this, but not in my book. You-know-who's looks
>> better to me, partly because it's thicker and darker, and partly because
>> it doesn't use those little icky baby carrots.
>
> Finally, someone else who considers those baby carrots icky.

Oh, aren't they like little watery sticks? I can't believe people like
them, and I'm a HUGE fan of carrots.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

In article >,
Serene Vannoy > wrote:

> Steve Pope wrote:
> > Serene Vannoy > wrote:
> >
> >> Can't believe I'm saying this, but not in my book. You-know-who's looks
> >> better to me, partly because it's thicker and darker, and partly because
> >> it doesn't use those little icky baby carrots.
> >
> > Finally, someone else who considers those baby carrots icky.
>
> Oh, aren't they like little watery sticks? I can't believe people like
> them, and I'm a HUGE fan of carrots.
>
> Serene

Sorry, but properly steamed, I love "baby" carrots and so does dad.
IMHO they still taste like carrots! They are convenient and save me
knife time sometimes.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Steve Pope > wrote:

> Serene Vannoy > wrote:
>
>>Can't believe I'm saying this, but not in my book. You-know-who's looks
>>better to me, partly because it's thicker and darker, and partly because
>>it doesn't use those little icky baby carrots.
>
> Finally, someone else who considers those baby carrots icky.

Nothing icky about them. They're just big carrots, whittled down
into smaller ones. Especially after they cook, they're exactly the
same.

As for his being darker and thicker, clearly that is not evident by
the pictures. He didn't even put any sauce in his finshed dish
anyway.

Note that my stew wasn't finished cooking yet.

-sw

Sqwertz wrote:
> Steve Pope > wrote:
>
>> Serene Vannoy > wrote:
>>
>>> Can't believe I'm saying this, but not in my book. You-know-who's looks
>>> better to me, partly because it's thicker and darker, and partly because
>>> it doesn't use those little icky baby carrots.
>> Finally, someone else who considers those baby carrots icky.
>
> Nothing icky about them.

Surely that's a subjective measure. They're certainly icky to me.

> They're just big carrots, whittled down
> into smaller ones.

And the center of a carrot is the mildest (read: least flavorful) part,
in my opinion.

> Especially after they cook, they're exactly the
> same.

Not to me, not at all. No "carroty" taste.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Sqwertz wrote:
>
> Steve Pope > wrote:
>
> > Finally, someone else who considers those baby carrots icky.
>
> Nothing icky about them. They're just big carrots, whittled down
> into smaller ones. Especially after they cook, they're exactly the
> same.

No, that's not how baby carrots are made. They are
grown from the same seed used for regular carrots,
but they are planted closer together and harvested
earlier. I learned that from an ag program which
was named "Voice of Agriculture" or "California Farm
Bureau Report" before it was renamed "California
Country". They got rid of the old guy who was the MC
and certain segments that were too "technical",
mostly dealing with the birth of calves, which seems
to be the favorite activity that farmers use to
gross out city slickers. Now it's mostly focussed
on artisan this and that.

On the reformulated show, you won't see that cow
at UC-Davis which has a sort of porthole cut into
her side so you can reach in and take samples of
her digestive material, midway through the process.
I miss that. :-)

"Sqwertz" > wrote in message
...
> Steve Pope > wrote:
>
>> Serene Vannoy > wrote:
>>
>>>Can't believe I'm saying this, but not in my book. You-know-who's looks
>>>better to me, partly because it's thicker and darker, and partly because
>>>it doesn't use those little icky baby carrots.
>>
>> Finally, someone else who considers those baby carrots icky.
>
> Nothing icky about them. They're just big carrots, whittled down
> into smaller ones. Especially after they cook, they're exactly the
> same.
>
> As for his being darker and thicker, clearly that is not evident by
> the pictures. He didn't even put any sauce in his finshed dish
> anyway.
>
> Note that my stew wasn't finished cooking yet.
>
>
Yes I did... and anyone can see the sauce in the cookpot, that's why I
pushed the solids over to take that picture... had I served myself in a
plate the sauce would be plainly seen but I like my bowls at my PC, they
keep food hotter longer and I'm a slow typer. And yours has no sauce, it's
some sort of very weird looking liquid, actually clouded like decaying TP in
a septic tank... look closely, looks like scum from the meat was mixed in
instead of skimmed off. And your stupid carrots are old, peeled long before
so all the goodness and aroma has disapated... you used those carrots
because you're lazy, too lazy to peel carrots... and you have too much
celery... I don't use celery in beef stew, makes it bitter. And that's not
stew anyway, that's some sort of fercockah soup... you'll have to add a lot
of starch to thicken it... I knew you only know Dinty Moore. LOL

In article >,
Sqwertz > wrote:

> As for his being darker and thicker, clearly that is not evident by
> the pictures. He didn't even put any sauce in his finshed dish
> anyway.
>
> Note that my stew wasn't finished cooking yet.
>
> -sw

Yes, I noted that.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 28, 6:39*pm, (Steve Pope) wrote:
> Serene Vannoy > wrote:
>
> >Can't believe I'm saying this, but not in my book. You-know-who's looks
> >better to me, partly because it's thicker and darker, and partly because
> >it doesn't use those little icky baby carrots.

You can't believe you're admitting that "You-know-who's looks
better to [you] partly because it's thicker and darker"??? Is it
longer and harder too?
>
> Finally, someone else who considers those baby carrots icky.

They're just little shapes cut out of full sized carrots. Silly and
wasteful, but not icky.
>
> Steve

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Mar 28, 6:39 pm, (Steve Pope) wrote:
> Serene Vannoy > wrote:
>
> >Can't believe I'm saying this, but not in my book. You-know-who's looks
> >better to me, partly because it's thicker and darker, and partly because
> >it doesn't use those little icky baby carrots.

You can't believe you're admitting that "You-know-who's looks
better to [you] partly because it's thicker and darker"??? Is it
longer and harder too?
>
> Finally, someone else who considers those baby carrots icky.

They're just little shapes cut out of full sized carrots. Silly and
wasteful, but not icky.
>
>
They are too icky... because they were peeled long ago, and then left to
rot. Frozen carrots are far better.

On Sat 28 Mar 2009 04:36:51p, Serene Vannoy told us...

> Sqwertz wrote:
>
>> http://i40.tinypic.com/z5vgk.jpg
>>
>> I win.
>
> Can't believe I'm saying this, but not in my book. You-know-who's looks
> better to me, partly because it's thicker and darker, and partly because
> it doesn't use those little icky baby carrots.
>
> Serene
>

Agreed! I really hate those baby carrots. The "real" baby carrots that are
sometimes found at gourmet or farmer's markets are really good, but these
pared-down manufactured baby carrots are horrible.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
Sqwertz > wrote:

> http://i40.tinypic.com/z5vgk.jpg

It's interesting to me that from the start of the thread on, nobody
thickens the broth in the stew which is what I grew up with, still do
and won't stop doing. I guess I make cream of stew. FWIW, all the
pictures are great.

leo

Leonard Blaisdell > wrote:

> In article >,
> Sqwertz > wrote:
>
>> http://i40.tinypic.com/z5vgk.jpg
>
> It's interesting to me that from the start of the thread on, nobody
> thickens the broth in the stew which is what I grew up with, still do
> and won't stop doing. I guess I make cream of stew. FWIW, all the
> pictures are great.

I thicken it when it's cooked down some more. I make a gravy out of
it. I can't stand watery stew. My bowl will be 30-40% gravy
(unlike Sheldon - who apparently doesn't use any. He probably
throws the best part away).

-sw

"Sqwertz" > wrote in message
...
> Leonard Blaisdell > wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> http://i40.tinypic.com/z5vgk.jpg
>>
>> It's interesting to me that from the start of the thread on, nobody
>> thickens the broth in the stew which is what I grew up with, still do
>> and won't stop doing. I guess I make cream of stew. FWIW, all the
>> pictures are great.
>
> I thicken it when it's cooked down some more. I make a gravy out of
> it. I can't stand watery stew. My bowl will be 30-40% gravy
> (unlike Sheldon - who apparently doesn't use any. He probably
> throws the best part away).
>
>
My cut up spuds thickened the gravy... actually it became too thick so I
added a cup of water and reseasoned... yours is mostly water... by the time
you thicken it'll will be Dinty Moore. LOL

Leonard Blaisdell wrote:
> In article >,
> Sqwertz > wrote:
>
>
>> http://i40.tinypic.com/z5vgk.jpg
>>
>
> It's interesting to me that from the start of the thread on, nobody
> thickens the broth in the stew which is what I grew up with, still do
> and won't stop doing. I guess I make cream of stew. FWIW, all the
> pictures are great.
>
> leo


When I make stew, I dredge the meat in flour before I brown it. This
makes the stew nice and thick. How do you thicken yours?


Becca

In article >,
Becca > wrote:

> When I make stew, I dredge the meat in flour before I brown it. This
> makes the stew nice and thick. How do you thicken yours?

I brown the plain meat in a tablespoon or two of hot oil right at the
start. Near the completion of the stew, I add flour/water slurry to
thicken and adjust seasoning if I have to. I generally don't have to.
Since it's more difficult to add the slurry to a bunch of meat and
vegetables as you've seen in the photos in the thread, it's convenient
for me to remove them or most of them with a slotted spoon while I'm
thickening the broth and add them back. That's not necessary though.

leo

Leonard Blaisdell > wrote:

> In article >,
> Becca > wrote:
>
>> When I make stew, I dredge the meat in flour before I brown it. This
>> makes the stew nice and thick. How do you thicken yours?
>
> I brown the plain meat in a tablespoon or two of hot oil right at the
> start. Near the completion of the stew, I add flour/water slurry to
> thicken and adjust seasoning if I have to. I generally don't have to.
> Since it's more difficult to add the slurry to a bunch of meat and
> vegetables as you've seen in the photos in the thread, it's convenient
> for me to remove them or most of them with a slotted spoon while I'm
> thickening the broth and add them back. That's not necessary though.

I take out some of the liquid, make the slurry with that, then add
it back in. Less awkward/damaging stirring is required that way
(and I don't have to remove everything but the broth)

-sw

Leonard Blaisdell wrote:
> In article >,
> Becca > wrote:
>
>> When I make stew, I dredge the meat in flour before I brown it. This
>> makes the stew nice and thick. How do you thicken yours?
>
> I brown the plain meat in a tablespoon or two of hot oil right at the
> start.

Me, too. I prefer to brown the meat, rather than browning flour *around*
the meat. I used to do the flour thing, but I find my stews are meatier
since I stopped doing that. I think I actually learned that here.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Becca wrote:

> When I make stew, I dredge the meat in flour before I brown it. This
> makes the stew nice and thick. How do you thicken yours?

I prefer to brown the meat without dredging and then thicken it with
Veloutine after it is cooked. Veloutine thickens very quickly but the
liquid has to be boiling, so I remove the braised meat first, and then
put it back in after the sauce is thickened.


FWIW, I don't follow a recipe per se. Stew is more a matter of style
than recipes. I usually season the meat with salt, pepper, Worstershire
and savory. Saute chopped celery, carrots and mushrooms, and then
remove them and crank up the heat to brown the meat, being careful not
to add too much at a time. Remove the meat, add a little wine and some
beef stock and some tomato paste. Out everything back in the pot, stick
a top on it and shove it in a 300F for about 2 hours. Remove the meat
and add Veloutine to thicken.

We usually cook beef one day and then reheat it the next day. Stick some
chopped potatoes and carrots in the pot and pop it in the oven for
about an hour. Add some frozen peas about 5 minutes before serving.

On Sat 28 Mar 2009 08:02:03p, Dave Smith told us...

> Becca wrote:
>
>> When I make stew, I dredge the meat in flour before I brown it. This
>> makes the stew nice and thick. How do you thicken yours?
>
> I prefer to brown the meat without dredging and then thicken it with
> Veloutine after it is cooked. Veloutine thickens very quickly but the
> liquid has to be boiling, so I remove the braised meat first, and then
> put it back in after the sauce is thickened.
>
>
> FWIW, I don't follow a recipe per se. Stew is more a matter of style
> than recipes. I usually season the meat with salt, pepper, Worstershire
> and savory. Saute chopped celery, carrots and mushrooms, and then
> remove them and crank up the heat to brown the meat, being careful not
> to add too much at a time. Remove the meat, add a little wine and some
> beef stock and some tomato paste. Out everything back in the pot, stick
> a top on it and shove it in a 300F for about 2 hours. Remove the meat
> and add Veloutine to thicken.
>
> We usually cook beef one day and then reheat it the next day. Stick some
> chopped potatoes and carrots in the pot and pop it in the oven for
> about an hour. Add some frozen peas about 5 minutes before serving.

I like your process, Dave. I don't think Veloutine is commonly available
in the US. Is it closer to cornstarch or flour in its properties?

I usually use a beurre manié to thicken my stews

Thanks!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
Becca > wrote:

> Leonard Blaisdell wrote:
> > In article >,
> > Sqwertz > wrote:
> >
> >
> >> http://i40.tinypic.com/z5vgk.jpg
> >>
> >
> > It's interesting to me that from the start of the thread on, nobody
> > thickens the broth in the stew which is what I grew up with, still do
> > and won't stop doing. I guess I make cream of stew. FWIW, all the
> > pictures are great.
> >
> > leo
>
>
> When I make stew, I dredge the meat in flour before I brown it. This
> makes the stew nice and thick. How do you thicken yours?
>
>
> Becca

I most often thicken with arrowroot or corn starch.
I don't like flour, and wheat does not like ME.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> Becca > wrote:
>
>
>> Leonard Blaisdell wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>
>>>
>>>> http://i40.tinypic.com/z5vgk.jpg
>>>>
>>>>
>>> It's interesting to me that from the start of the thread on, nobody
>>> thickens the broth in the stew which is what I grew up with, still do
>>> and won't stop doing. I guess I make cream of stew. FWIW, all the
>>> pictures are great.
>>>
>>> leo
>>>
>> When I make stew, I dredge the meat in flour before I brown it. This
>> makes the stew nice and thick. How do you thicken yours?
>>
>>
>> Becca
>>
>
> I most often thicken with arrowroot or corn starch.
> I don't like flour, and wheat does not like ME.
>


My husband can not have wheat because he is gluten intolerant. I will
use rice flour or a gluten free blend. I was surprised that it makes a
good gravy. It is different and I am learning as I go along.


Becca

"Becca" > wrote
>
> When I make stew, I dredge the meat in flour before I brown it. This
> makes the stew nice and thick. How do you thicken yours?
>

I used to do this and found it so messy and time consuming, I stopped. Once
after I had begun browning sans flour, I decided to try something new, and
after adding all the browned beef back to the pot (I brown just a few pieces
at a time to keep it hot enough) when I added the water I made a thin flour
slurry instead. To my surprise, it worked great. Same with pot roast, it
even works with fairly large pieces of beef.

On Sat 28 Mar 2009 05:02:09p, Leonard Blaisdell told us...

> In article >,
> Sqwertz > wrote:
>
>> http://i40.tinypic.com/z5vgk.jpg
>
> It's interesting to me that from the start of the thread on, nobody
> thickens the broth in the stew which is what I grew up with, still do
> and won't stop doing. I guess I make cream of stew. FWIW, all the
> pictures are great.
>
> leo
>

I also thicken the broth, Leo, no matter what kind of stew I'm making. To
me, it should be a bit more like a not overly thick gravy.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Sqwertz" > wrote in message
...
> brooklyn1 > wrote:
>
>> The sqwartz dwarf is
>> not familiar with good homemade stew with big chunks of quality meat and
>> veggies,
>
> http://i40.tinypic.com/z5vgk.jpg
>
> I win.
>
>
Nope, you lose... that's soup! LOL

Steve wrote:

>> The sqwartz dwarf is not familiar with good homemade stew with big chunks
>> of quality meat and veggies,
>
> http://i40.tinypic.com/z5vgk.jpg
>
> I win.

I'd have liked to see a picture of your stew after it was done cooking. As
it stands, Sheldon's stew looks better than yours. (Of course, taste is more
important than looks anyway.) And it doesn't look like *either* of you
browned the meat thoroughly enough, though I recognize that food photographs
can often fall short of depicting that kind of thing.

Sheldon posted this: http://i40.tinypic.com/fk2wza.jpg

....and I found myself wondering, "Isn't that a dog dish?"


Bob

"Bob Terwilliger" > wrote in message
...
> Steve wrote:
>
>>> The sqwartz dwarf is not familiar with good homemade stew with big
>>> chunks of quality meat and veggies,
>>
>> http://i40.tinypic.com/z5vgk.jpg
>>
>> I win.
>
> I'd have liked to see a picture of your stew after it was done cooking. As
> it stands, Sheldon's stew looks better than yours. (Of course, taste is
> more important than looks anyway.) And it doesn't look like *either* of
> you browned the meat thoroughly enough, though I recognize that food
> photographs can often fall short of depicting that kind of thing.

There's a photo of my meat browned in the pot, it's browned more than
enough... I don't want carborized.
>
> Sheldon posted this: http://i40.tinypic.com/fk2wza.jpg
>
> ...and I found myself wondering, "Isn't that a dog dish?"
>
>
That's better than your Chicken of the Sea dinnerware I'm sure. That's a
chili bowl from Williams Sonoma, I think they still sell them in sets of
six, excellent for keeping food hot... mine are the larger 28 oz size. I
guess one can use them to feed their dog, why not... actually that's a great
idea, they are better than dog bowls from pet stores and cost less...
they're extremely heavy, even a large dog can't push them around. Of
course my cats eat from much nicer than most people, hand made one of a kind
originals, museum quality, thrown by a renowned potter in New Mexico, each
has their name fired on.

http://tinyurl.com/c9gsgt

http://www.williams-sonoma.com/produ...s&cm%5Fsrc=SCH

Sheldon replied:

>> it doesn't look like *either* of you browned the meat thoroughly enough,
>> though I recognize that food photographs can often fall short of
>> depicting that kind of thing.
>
> There's a photo of my meat browned in the pot, it's browned more than
> enough... I don't want carborized.

So the photo was accurate? Then you did *not* brown the meat enough to get
the best flavor. When I was first learning to cook, I made the same rookie
mistake that you made here, and it's not the end of the world, it just means
that your stew could have been better. At any rate *you* liked it well
enough, and since you're the one who has to eat it and it meets your low
standards, that's what matters.


>> I found myself wondering, "Isn't that a dog dish?"
>>
> That's better than your Chicken of the Sea dinnerware I'm sure. That's a
> chili bowl from Williams Sonoma, I think they still sell them in sets of
> six, excellent for keeping food hot... mine are the larger 28 oz size. I
> guess one can use them to feed their dog, why not... actually that's a
> great idea, they are better than dog bowls from pet stores and cost
> less... they're extremely heavy, even a large dog can't push them around.
> Of course my cats eat from much nicer than most people, hand made one of a
> kind originals, museum quality, thrown by a renowned potter in New Mexico,
> each has their name fired on.
>
> http://tinyurl.com/c9gsgt

We seem to be in agreement that the Williams-Sonoma chili bowls look like
dog dishes. I didn't know that there *was* such a thing as Chicken of the
Sea dinnerware. Google turned up this:
http://farm4.static.flickr.com/3077/...e6ae5b26ac.jpg. I don't have
any of those plates, but if I were cooking seafood, I think it would be kind
of nifty to serve it on something like that. Most of my dinnerware is plain
white bistroware, though we do have a set of "harvest" dinnerware for the
holidays. I'm idly considering picking up some Fiestaware this summer, just
to add some extra color to the table.

Bob

On Sat 28 Mar 2009 09:13:51p, Bob Terwilliger told us...

> Sheldon replied:
>
>>> it doesn't look like *either* of you browned the meat thoroughly
>>> enough, though I recognize that food photographs can often fall short
>>> of depicting that kind of thing.
>>
>> There's a photo of my meat browned in the pot, it's browned more than
>> enough... I don't want carborized.
>
> So the photo was accurate? Then you did *not* brown the meat enough to
> get the best flavor. When I was first learning to cook, I made the same
> rookie mistake that you made here, and it's not the end of the world, it
> just means that your stew could have been better. At any rate *you*
> liked it well enough, and since you're the one who has to eat it and it
> meets your low standards, that's what matters.
>
>
>>> I found myself wondering, "Isn't that a dog dish?"
>>>
>> That's better than your Chicken of the Sea dinnerware I'm sure. That's
>> a chili bowl from Williams Sonoma, I think they still sell them in sets
>> of six, excellent for keeping food hot... mine are the larger 28 oz
>> size. I guess one can use them to feed their dog, why not... actually
>> that's a great idea, they are better than dog bowls from pet stores and
>> cost less... they're extremely heavy, even a large dog can't push them
>> around. Of course my cats eat from much nicer than most people, hand
>> made one of a kind originals, museum quality, thrown by a renowned
>> potter in New Mexico, each has their name fired on.
>>
>> http://tinyurl.com/c9gsgt
>
> We seem to be in agreement that the Williams-Sonoma chili bowls look
> like dog dishes. I didn't know that there *was* such a thing as Chicken
> of the Sea dinnerware. Google turned up this:
> http://farm4.static.flickr.com/3077/...e6ae5b26ac.jpg. I don't
> have any of those plates, but if I were cooking seafood, I think it
> would be kind of nifty to serve it on something like that. Most of my
> dinnerware is plain white bistroware, though we do have a set of
> "harvest" dinnerware for the holidays. I'm idly considering picking up
> some Fiestaware this summer, just to add some extra color to the table.
>
> Bob

I like serving stew (and chili) in deep bowls instead of the stew sprawling
all over the plate. I have a large collection of vintage Fiestaware, most
of it passed down from my paternal grandmother. Overall there are 12 place
settings in 12 colors, and a huge assortment of various serving pieces,
pitchers, etc. Their large "cereal/soup" bowl is ideal for either stew or
chili.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Sun, 29 Mar 2009 03:25:42 GMT, brooklyn1 wrote:

>>
> That's better than your Chicken of the Sea dinnerware I'm sure. That's a
> chili bowl from Williams Sonoma, I think they still sell them in sets of
> six, excellent for keeping food hot... mine are the larger 28 oz size. I
> guess one can use them to feed their dog, why not... actually that's a great
> idea, they are better than dog bowls from pet stores and cost less...
> they're extremely heavy, even a large dog can't push them around. Of
> course my cats eat from much nicer than most people, hand made one of a kind
> originals, museum quality, thrown by a renowned potter in New Mexico, each
> has their name fired on.
>
> http://tinyurl.com/c9gsgt
>
> http://www.williams-sonoma.com/produ...s&cm%5Fsrc=SCH

awww, i was hoping you had posted a picture of the 'hand made one of a kind
originals, museum quality, thrown by a renowned potter in New Mexico, each
has their name fired on' cat dishes. i'm sure they are absolutely
precious!

blake

"blake DUMB.LYING.MICK murphy" wrote:
> brooklyn1 wrote:
>
>>>
>> That's better than your Chicken of the Sea dinnerware (Tuna Tins) I'm
>> sure. That's a
>> chili bowl from Williams Sonoma, I think they still sell them in sets of
>> six, excellent for keeping food hot... mine are the larger 28 oz size. I
>> guess one can use them to feed their dog, why not... actually that's a
>> great
>> idea, they are better than dog bowls from pet stores and cost less...
>> they're extremely heavy, even a large dog can't push them around. Of
>> course my cats eat from much nicer than most people, hand made one of a
>> kind
>> originals, museum quality, thrown by a renowned potter in New Mexico,
>> each
>> has their name fired on.
>>
>> http://tinyurl.com/c9gsgt
>>
>> http://www.williams-sonoma.com/produ...s&cm%5Fsrc=SCH
>
> awww, i was hoping you had posted a picture of the 'hand made one of a
> kind
> originals, museum quality, thrown by a renowned potter in New Mexico, each
> has their name fired on' cat dishes. i'm sure they are absolutely
> precious!
>
> blake

WTF, you think you caught me in a lie... why would anyone think I'd
*blattantly* lie about bowls if I couldn't produce them... notice how you're
the only one, that's because you have never spoken a word of truth about
anything your entire life... you are right up there (actually down there)
with your twin liars the Ugli Twilly and the Duh'Weenie Molester.. all
yoose dummies do is talk, talk, talk, but none of yoose frauds have ever
shown us anything to back up even one of your ridiculous claims... none of
yoose have ever cooked anything, nothing, nada... all yoose creeps do is
regurgitate foodtv garbage, paraphrase what other posters have written long
ago, and steal stuff off the net... you're the typical dumb mick, a LIAR and
a THIEF, a total waste of protoplasm, someone oughta roll you off a cliff,
no loss whatsoever.... were you drowning I'd **** on you.

One of our occasional posters made those bowls but I ain't saying who.

I never took pics of those bowls so I just got Jack to pose with his
favorite snack:
http://i43.tinypic.com/2413t49.jpg

Jack is Jilly's brother, he's blind but does fine:
http://i41.tinypic.com/24pfio2.jpg

I don't lie or exagerate, if anything I tend to understate just so the
envious ones don't get their hackles up.... and unlike you and your twins I
NEVER claim anything I can't prove. And I still haven't decided who looks
more like a baboon's butt, you or the Ugli Twilly, <G>

Ahahahahahahahahahahahahahahaha. . . .

In article >,
Sqwertz > wrote:

> brooklyn1 > wrote:
>
> > The sqwartz dwarf is
> > not familiar with good homemade stew with big chunks of quality meat and
> > veggies,
>
> http://i40.tinypic.com/z5vgk.jpg
>
> I win.
>
> -sw

Sorry, but I liked his pic as much as yours babe.
I'd certainly eat either one. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 28 Mar 2009 14:54:55 -0700 (PDT), Chemo the Clown
> wrote:

>On Mar 28, 2:31*pm, Sqwertz > wrote:
>> brooklyn1 > wrote:
>> > Browned some seasoned beef...
>> > Got a couple cans ale, and tomato paste:
>> >http://i41.tinypic.com/244ppj4.jpg
>>
>> > Can't have beef stew without veggies:
>> >http://i41.tinypic.com/15g6x4w.jpg
>>
>> > Six hours later:
>> >http://i39.tinypic.com/dlky1i.jpg
>>
>> > Oh yeah:
>> >http://i40.tinypic.com/fk2wza.jpg
>>
>> Oh. * My. * God. *
>>
>> Talk about a bowl of overcooked slop, that shit looks like hell.
>>
>> No doubt about it. *You certainly put the GORE in gore-may, Sheldon.
>>
>> -sw
>
>I dunno...I thought it looked tasty except for the HUGE onions!! But
>then I'm poor so most times just about anything looks good.

I thought it looked good too. You'd have to cut the potatoes too, but
so what? It can be done with your fork.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 28 Mar 2009 04:09:00p, sf told us...

> On Sat, 28 Mar 2009 14:54:55 -0700 (PDT), Chemo the Clown
> > wrote:
>
>>On Mar 28, 2:31*pm, Sqwertz > wrote:
>>> brooklyn1 > wrote:
>>> > Browned some seasoned beef...
>>> > Got a couple cans ale, and tomato paste:
>>> > http://i41.tinypic.com/244ppj4.jpg
>>>
>>> > Can't have beef stew without veggies:
>>> > http://i41.tinypic.com/15g6x4w.jpg
>>>
>>> > Six hours later: http://i39.tinypic.com/dlky1i.jpg
>>>
>>> > Oh yeah:
>>> >http://i40.tinypic.com/fk2wza.jpg
>>>
>>> Oh. * My. * God. *
>>>
>>> Talk about a bowl of overcooked slop, that shit looks like hell.
>>>
>>> No doubt about it. *You certainly put the GORE in gore-may, Sheldon.
>>>
>>> -sw
>>
>>I dunno...I thought it looked tasty except for the HUGE onions!! But
>>then I'm poor so most times just about anything looks good.
>
> I thought it looked good too. You'd have to cut the potatoes too, but
> so what? It can be done with your fork.

I also thought it looked good, and I prefer having larger size pieces of
vegetables in a stew, otherwise (to me) it's "soup" not stew. I use larger
"boiler" onions in stew that are probably about the same size that Sheldon
used.

My only other comment, but not a criticism, is that I prefer stew made with
a brown base, not tomato, although I sometimes put small diced tomatoes in
it that have been well-drained.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.