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.

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 .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

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).

Terry Coombs wrote:
> 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 .

Cutting the meat and searing first really does make such a nice
difference. After that all in the crockpot for slow cooking.

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 .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

cshenk wrote:

> 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).


The *toughest* thing to chew is your mouldy old vagina, you vapid twot.

Jill

Gregory Morrow > socked up
and frogged as jmcquown this lame shit:
> cshenk wrote:
>
>> 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).
>
>
> The *toughest* thing to chew is your mouldy old vagina, you vapid twot.
>
> Greg Morrow >
>
ESAD, fatboy. https://imgur.com/a/pBVFOgI

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.

Gary wrote:

> Terry Coombs wrote:
> > 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 .
>
> Cutting the meat and searing first really does make such a nice
> difference. After that all in the crockpot for slow cooking.

Been there, done that. No real diffrence other than the meat is
tougher.

Oh, looks like Morrow is trying to mimic Jill again. What an idiot he
is.

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

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.

https://www.amazon.com/photos/shared...isVDJ7Ncau-PKU

That should be the crockpot several hours later plus a bowl of beef
stew.

On Fri, 27 Dec 2019 14:12:32 -0500, Gary > wrote:

>Terry Coombs wrote:
>> 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 .
>
>Cutting the meat and searing first really does make such a nice
>difference. After that all in the crockpot for slow cooking.

If you have a gas stove a crock pot is redundant... even an electric
stove that you're used to adjusting the heat makes a crockpot
redundant.
The only benefit to a crockpot is if you need to cook while you're not
home... I never deal with that issue because I never cook when I'm not
home... and microwave ovens deal with that issue by quickly reheating
left overs.
Personally I think crockpots waste a lot of time and totally eliminate
the expertise of the cook regarding timing and temperature... of
course a lot of people who cook have no expertise.
And crockpots are way too puny, even the largest are way too small...
If I'm going to take the time and make the effort preparing
ingredients for soup or stew I want enough for plenty of left overs
for the freezer.... I've not seen a 24 quart crockpot. If all yoose
want is 6-8 quarts of soup/stew go with canned.
Crockpots are to cooking what paint by numbers are to art.

On Fri, 27 Dec 2019 12:43:34 -0600, "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.

Don't forget the celery. Helps tenderize the beef.

Got a new 6qt. Instant Pot (wi-fi version), and planning on
beef stew, THEN Irish lamb) stew.

But before those, later today, BAKED apples!!!

Still Bud wrote:

> On Fri, 27 Dec 2019 12:43:34 -0600, "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.
>
> Don't forget the celery. Helps tenderize the beef.
>
> Got a new 6qt. Instant Pot (wi-fi version), and planning on
> beef stew, THEN Irish lamb) stew.
>
> But before those, later today, BAKED apples!!!

Enjoy!

No celery used. We don't generally like it much.

Love to see/read how you do an Irish stew with lamb!

Cshenk posted:

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.

Recipe snipped

Thanks for this Carol. I havent made
beef stew in forever. Ill try this one.

Nellie

cshenk wrote:
> 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.

That's what Popeye has said for years. ... Yoose guys don't COOK!

We all know that only sailors with 50 gal. steam kettles cook

Still Bud wrote:
> On Fri, 27 Dec 2019 12:43:34 -0600, "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.
>
> Don't forget the celery. Helps tenderize the beef.
>
Damn ... Now I know why I've been seeing cows in pastures lately,
running around with celery stalks shoved up their asses!

On Friday, December 27, 2019 at 9:26:00 PM UTC-6, Hank Rogers wrote:
>
> Still Bud wrote:
> >
> > Don't forget the celery. Helps tenderize the beef.
> >
> Damn ... Now I know why I've been seeing cows in pastures lately,
> running around with celery stalks shoved up their asses!
>
Ewwwwwwwwwwwwww.

On Fri, 27 Dec 2019 19:21:12 -0600, "cshenk" > wrote:


>No celery used. We don't generally like it much.
>
>Love to see/read how you do an Irish stew with lamb!

I never appreciated the celery until I tried it without.

I have several Irish stew recipes, I'll post after I get a batch done.

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

On 2019-12-28 6:09 a.m., Cindy Hamilton wrote:
> On Friday, December 27, 2019 at 7:42:08 PM UTC-5, cshenk wrote:
>
>> 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.
>



I cook. I don't cook as much as I used to because my wife took over most
of the cooking while I was recuperating from surgery 9 years ago, and I
didn't mind relinquishing kitchen duties,

I did all of the Christmas baking here. That included a couple batches
of fruit cake, shortbread cookies, mincemeat tarts, brownies, saltine
caramel chocolates. I stuffed and cooked the turkey for Christmas and
the mashed potatoes, roasted squashed, carrots and green beans.

On 12/28/2019 6:09 AM, 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
>

Surely you've noticed we are a group of epicurean perfectionists with
superior taste buds that don't eat common peasant foods.

Lunch today will be foie gras with a side of caviar.

Cindy Hamilton wrote:
>
> I actually cook.

heh heh You are so unique!

"Gary" wrote in message ...

Cindy Hamilton wrote:
>
> I actually cook.

heh heh You are so unique!

==

LOL I cook every day too !!!!! As with Cindy, I don't think the everyday
things I cook will be so interesting

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!

Ed Pawlowski wrote:

> On 12/28/2019 6:09 AM, 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
> >
>
> Surely you've noticed we are a group of epicurean perfectionists with
> superior taste buds that don't eat common peasant foods.
>
> Lunch today will be foie gras with a side of caviar.

LOL, those would be terrible together!

Still Bud wrote:

> On Fri, 27 Dec 2019 19:21:12 -0600, "cshenk" > wrote:
>
>
> > No celery used. We don't generally like it much.
> >
> > Love to see/read how you do an Irish stew with lamb!
>
> I never appreciated the celery until I tried it without.
>
> I have several Irish stew recipes, I'll post after I get a batch done.

Ok!

Most of my lamb ends in a curry and brown gravy base (Rogan Josh
blend). I'm always looking about at Lamb recipes to try.

Nellie wrote:

> Cshenk posted:
>
> 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.
>
> Recipe snipped
>
> Thanks for this Carol. I havent made
> beef stew in forever. Ill try this one.
>
> Nellie

Welcome Nellie! BTW, if you don't like turnips, they can be omitted
and adding some mushrooms would be good. I left them out due to no
more space in the crockpot.

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.

On Sat, 28 Dec 2019 03:09:30 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, December 27, 2019 at 7:42:08 PM UTC-5, cshenk wrote:
>>
>> 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.

That's the thing.

On 2019-12-28 8:30 a.m., Ed Pawlowski wrote:
> On 12/28/2019 6:09 AM, 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).Â* I'd
>>>>>>>>> gotten 2 family packs for 3.99lb sale.Â* 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*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.Â* Stovetop seems to work the the other way on that (odd).
>>>>>>
>>>>>> Â*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.Â* 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.Â* 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
>>
>
> Surely you've noticed we are a group of epicurean perfectionists with
> superior taste buds that don't eat common peasant foods.
>
> Lunch today will be foie gras with a side of caviar.

The former with a good Sauternes, the latter with champagne!

On Sat, 28 Dec 2019 12:45:36 -0700, graham > wrote:

>On 2019-12-28 8:30 a.m., Ed Pawlowski wrote:
>> On 12/28/2019 6:09 AM, 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
>>>
>>
>> Surely you've noticed we are a group of epicurean perfectionists with
>> superior taste buds that don't eat common peasant foods.
>>
>> Lunch today will be foie gras with a side of caviar.
>
>The former with a good Sauternes, the latter with champagne!

Foie gras is good on a well baked onion roll.
Cavier is good on a NYC bagle with a schmear.
Either is good with a 2ni.

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?

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

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

U.S. Janet B. wrote:

> 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

Oh! Ok, I can get that one then.

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!

On Sunday, December 29, 2019 at 12:25:58 PM UTC-5, cshenk wrote:
> 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!

Sure. I suspect the Turkish restaurant that we like uses rice, but it's
so thoroughly cooked that all I can say is "white granular objects".

Cindy Hamilton