On 5/23/2021 1:27 PM, dsi1 wrote:
> On Sunday, May 23, 2021 at 8:32:44 AM UTC-10, wolfy's new skateboard wrote:
>> On 5/22/2021 4:10 PM, dsi1 wrote:
>>> On Saturday, May 22, 2021 at 10:47:17 AM UTC-10, cshenk wrote:
>>>> I have been remiss in grocery shopping. I am out of all but Carrots,
>>>> Potatoes, Bell Peppers, Mushrooms, and onions.
>>>>
>>>> Plotting a beef stew. Kinda matches what I have here. Lots of spices,
>>>> and other types of staples.
>>>>
>>>> Any special ideas you like? Too late to add other veggies but will
>>>> develop recipe as I go.
>>>
>>> I once had the idea to have a clove flavored stew. I made it and it turned out exactly as I envisioned it. What I didn't foresee was the negative reaction to it. These days, I don't add cloves to stews.
>>> What I'd like to see is Japanese roux cube in the stores that you'd use for stews and curries. You can get roux cubes at the market but they flavored. A non-flavored roux cube would allow one to get a thick and smooth stew after you've started - a great convenience. OTOH, I could probably just make some myself.
>>>
>> A little water and cornstarch should suffice, or maybe water and flour
>> made into a slurry.
>
> I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome!
>

Any roux is cool, what make a Japanese one more special?