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Beef stew
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. |
Beef stew
On Sat, 22 May 2021 15:47:07 -0500, 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. Will you be using curry powder? -sw |
Beef stew
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. Potatoes went south. Humm. Oh well. It's going. Don was adding things as I was so no 'recipe' really. It's carrots, onions, mushrooms, beef, beef broth, a bit of worchestershire, black whiskey smoked pepper, fresh garlic, and bay leaves. Don says he added a turnip (small). We shall see! Be glad to see what others may have done too. Work and other life concerns had me not shopping much recently. I have a gadzillion staples, frozen, and canned things though. |
Beef stew
Sqwertz wrote:
> On Sat, 22 May 2021 15:47:07 -0500, 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. > > Will you be using curry powder? > > -sw I didn't but it would have been a good addition! WEnt to far the other direction now to shift it I think. I was also considering a can of chopped tomatoes as suitable but Don wanted the broth sort. |
Beef stew
On Sat, 22 May 2021 15:47:07 -0500, "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 have an idea. Cook without a recipe! -- This is not a message from Dave Smith from Canada, but from the other Dave Smith. |
Beef stew
On Sat, 22 May 2021 16:48:27 -0500, cshenk wrote:
> 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. > > Potatoes went south. Humm. Potatoes start to sprout long before they go south. At least in my house. When They start to sprout is a good indication for me to use 'em or lose 'em. -sw |
Beef stew
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. |
Beef stew
On 2021-05-22 6:10 p.m., 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. You should have asked me because as soon as I read about your making it I sort of cringed. That being said, it is the primary spice in a French Canadian tortierre. |
Beef stew
On Sat, 22 May 2021 18:35:41 -0400, Dave Smith
> wrote: >On 2021-05-22 6:10 p.m., 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. > >You should have asked me because as soon as I read about your making it >I sort of cringed. That being said, it is the primary spice in a French >Canadian tortierre. tourtière -- This is not a message from Dave Smith from Canada, but from another Dave Smith. |
Beef stew
cshenk wrote:
> Sqwertz wrote: > > > On Sat, 22 May 2021 15:47:07 -0500, 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. > > > > Will you be using curry powder? > > > > -sw > > I didn't but it would have been a good addition! WEnt to far the > other direction now to shift it I think. > > I was also considering a can of chopped tomatoes as suitable but Don > wanted the broth sort. Oh, no harm, no foul. Once done, we'll all see i it came out ok. Wasn't my normal sort.. Ideas to make it better or take a different direction are very welcome! |
Beef stew
On Sat, 22 May 2021 18:27:06 -0500, "cshenk"
> wrote: >cshenk wrote: > >> Sqwertz wrote: >> >> > Will you be using curry powder? >> > >> I didn't but it would have been a good addition! WEnt to far the >> other direction now to shift it I think. >> >> I was also considering a can of chopped tomatoes as suitable but Don >> wanted the broth sort. > >Oh, no harm, no foul. Once done, we'll all see i it came out ok. >Wasn't my normal sort.. Ideas to make it better or take a different >direction are very welcome! It's quite a journey, cshenk. -- This is not a message from Dave Smith from Canada, but from another Dave Smith. |
Beef stew
On 5/22/2021 6:10 PM, dsi1 wrote:
> > 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. I'd have ordered a pizza |
Beef stew
On Saturday, May 22, 2021 at 12:35:44 PM UTC-10, Dave Smith wrote:
> On 2021-05-22 6:10 p.m., 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. > You should have asked me because as soon as I read about your making it > I sort of cringed. That being said, it is the primary spice in a French > Canadian tortierre. A meat pie is a good idea always. I have made something is a similar vein. There was no cloves in it because those days are gone. Cloves have fallen out of my favor - except maybe in pumpkin pie. https://photos.app.goo.gl/jTvsk1uKtWhF3aUk8 |
Beef stew
On Sat, 22 May 2021 20:42:32 -0700 (PDT), dsi1
> wrote: >On Saturday, May 22, 2021 at 12:35:44 PM UTC-10, Dave Smith wrote: >> On 2021-05-22 6:10 p.m., 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. >> You should have asked me because as soon as I read about your making it >> I sort of cringed. That being said, it is the primary spice in a French >> Canadian tortierre. > >A meat pie is a good idea always. I have made something is a similar vein. There was no cloves in it because those days are gone. Cloves have fallen out of my favor - except maybe in pumpkin pie. > >https://photos.app.goo.gl/jTvsk1uKtWhF3aUk8 Ask them, theyre here. "You can stop saying that now. Thank you." -- This is not a message from Dave Smith from Canada, but from an alternative Dave Smith. It's a common name, you know. |
Beef stew
On Sat, 22 May 2021 19:36:29 -0400, Dave Smith
> wrote: >On Sat, 22 May 2021 18:27:06 -0500, "cshenk" > wrote: > >>cshenk wrote: >> >>> Sqwertz wrote: >>> >>> > Will you be using curry powder? >>> > >>> I didn't but it would have been a good addition! WEnt to far the >>> other direction now to shift it I think. >>> >>> I was also considering a can of chopped tomatoes as suitable but Don >>> wanted the broth sort. >> >>Oh, no harm, no foul. Once done, we'll all see i it came out ok. >>Wasn't my normal sort.. Ideas to make it better or take a different >>direction are very welcome! > >It's quite a journey, cshenk. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is not a message from Dave Smith from Canada, but from an alternative Dave Smith. It's a common name, you know. |
Beef stew
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Beef stew
On 5/22/2021 9:42 PM, dsi1 wrote:
> On Saturday, May 22, 2021 at 12:35:44 PM UTC-10, Dave Smith wrote: >> On 2021-05-22 6:10 p.m., 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. >> You should have asked me because as soon as I read about your making it >> I sort of cringed. That being said, it is the primary spice in a French >> Canadian tortierre. > > A meat pie is a good idea always. I have made something is a similar vein. There was no cloves in it because those days are gone. Cloves have fallen out of my favor - except maybe in pumpkin pie. > > https://photos.app.goo.gl/jTvsk1uKtWhF3aUk8 > Nice looking meat pasty - I hate cloves too. |
Beef stew
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. |
Beef stew
On 5/22/2021 3:53 PM, Sqwertz wrote:
> On Sat, 22 May 2021 16:48:27 -0500, cshenk wrote: > >> 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. >> >> Potatoes went south. Humm. > > Potatoes start to sprout long before they go south. At least in my > house. When They start to sprout is a good indication for me to use > 'em or lose 'em. > > -sw > This one need in the oven soon: https://a57.foxnews.com/static.foxne....jpg?ve=1&tl=1 |
Beef stew
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! |
Beef stew
On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! > And Asian! > -- This is a message from the other Dave Smith. |
Beef stew
On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote:
> On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! > > > And Asian! > > > > -- > This is a message from the other Dave Smith. It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. |
Beef stew
On Sun, 23 May 2021 13:03:12 -0700 (PDT), dsi1
> wrote: >On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1 >> > wrote: >> >> >I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome! >> > >> And Asian! >> >It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. But I meant "Asian" as a positive, not a negative. Or is that racist towards whitefellas and blackfellas? -- This is a message from the other Dave Smith. |
Beef stew
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? |
Beef stew
On 5/23/2021 2:03 PM, dsi1 wrote:
> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >> On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! >>> >> And Asian! >>> >> >> -- >> This is a message from the other Dave Smith. > > It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. > I like the idea quite a bit: https://youtu.be/leW4q0iv4V8 But is there a non-curried Japanese roux if one prefers for beef stew? I had the idea it might use rice flour or some such. Too gritty? Can one make a grits-based roux? All I can find is: https://youtu.be/k9pKCTnKA9U Which I would 'wolf' down... :-O |
Beef stew
On 5/23/2021 2:06 PM, Dave Smith wrote:
> On Sun, 23 May 2021 13:03:12 -0700 (PDT), dsi1 > > wrote: > >> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1 >>> > wrote: >>> >>>> I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome! >>>> >>> And Asian! >>> >> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. > > But I meant "Asian" as a positive, not a negative. Or is that racist > towards whitefellas and blackfellas? > Some bad blood between you 2? |
Beef stew
On Sun, 23 May 2021 14:22:22 -0600, wolfy's new skateboard
> wrote: >On 5/23/2021 2:06 PM, Dave Smith wrote: >> On Sun, 23 May 2021 13:03:12 -0700 (PDT), dsi1 >> > wrote: >> >>> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >>>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1 >>>> > wrote: >>>> >>>>> I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome! >>>>> >>>> And Asian! >>>> >>> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. >> >> But I meant "Asian" as a positive, not a negative. Or is that racist >> towards whitefellas and blackfellas? >> >Some bad blood between you 2? Not from my side. -- This is a message from the other Dave Smith. |
Beef stew
On Sunday, May 23, 2021 at 4:03:16 PM UTC-4, dsi1 wrote:
> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: > > On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! > > > > > And Asian! > > > > > > > -- > > This is a message from the other Dave Smith. > It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. You don't know anything about it. Lots of cooks in the U.S. and Europe add a roux after the stew is made. Cindy Hamilton |
Beef stew
On Sunday, May 23, 2021 at 10:21:57 AM UTC-10, wolfy's new skateboard wrote:
> On 5/23/2021 2:03 PM, dsi1 wrote: > > On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: > >> On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! > >>> > >> And Asian! > >>> > >> > >> -- > >> This is a message from the other Dave Smith. > > > > It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. > > > I like the idea quite a bit: > > https://youtu.be/leW4q0iv4V8 > > But is there a non-curried Japanese roux if one prefers for beef stew? > > I had the idea it might use rice flour or some such. > > Too gritty? > > Can one make a grits-based roux? > > All I can find is: > > https://youtu.be/k9pKCTnKA9U > > Which I would 'wolf' down... > > :-O I've never heard of a grits-based roux. I like the idea though. The next time I make a chili, I'll use a cornmeal roux. Ha ha, that's just nutty enough to work! |
Beef stew
cshenk wrote:
> cshenk wrote: > > > Sqwertz wrote: > > > > > On Sat, 22 May 2021 15:47:07 -0500, 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. > > > > > > Will you be using curry powder? > > > > > > -sw > > > > I didn't but it would have been a good addition! WEnt to far the > > other direction now to shift it I think. > > > > I was also considering a can of chopped tomatoes as suitable but Don > > wanted the broth sort. > > Oh, no harm, no foul. Once done, we'll all see i it came out ok. > Wasn't my normal sort.. Ideas to make it better or take a different > direction are very welcome! Came out well! More like a 'Pot Roast Soup' but very tasty! I made up 2 cups of corn (frozen) and some potato flakes gotten today and used a slotted spoon to ladle it over then added some broth. Perhaps not at all classic but, worked just fine. PS: I will remember the hint of curry suggestion next time. Might be interesting! |
Beef stew
On Sun, 23 May 2021 13:42:17 -0700 (PDT), dsi1
> wrote: >On Sunday, May 23, 2021 at 10:21:57 AM UTC-10, wolfy's new skateboard wrote: >> On 5/23/2021 2:03 PM, dsi1 wrote: >> > On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >> >> On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! >> >>> >> >> And Asian! >> >>> >> >> >> >> -- >> >> This is a message from the other Dave Smith. >> > >> > It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. >> > >> I like the idea quite a bit: >> >> https://youtu.be/leW4q0iv4V8 >> >> But is there a non-curried Japanese roux if one prefers for beef stew? >> >> I had the idea it might use rice flour or some such. >> >> Too gritty? >> >> Can one make a grits-based roux? >> >> All I can find is: >> >> https://youtu.be/k9pKCTnKA9U >> >> Which I would 'wolf' down... >> >> :-O > >I've never heard of a grits-based roux. I like the idea though. The next time I make a chili, I'll use a cornmeal roux. Ha ha, that's just nutty enough to work! Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Beef stew
On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Beef stew
On Sun, 23 May 2021 16:06:45 -0400, Dave Smith
> wrote: >On Sun, 23 May 2021 13:03:12 -0700 (PDT), dsi1 > wrote: > >>On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1 >>> > wrote: >>> >>> >I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome! >>> > >>> And Asian! >>> >>It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. > >But I meant "Asian" as a positive, not a negative. Or is that racist >towards whitefellas and blackfellas? Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Beef stew
On Sun, 23 May 2021 16:33:16 -0400, Dave Smith
> wrote: >On Sun, 23 May 2021 14:22:22 -0600, wolfy's new skateboard > wrote: > >>On 5/23/2021 2:06 PM, Dave Smith wrote: >>> On Sun, 23 May 2021 13:03:12 -0700 (PDT), dsi1 >>> > wrote: >>> >>>> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >>>>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1 >>>>> > wrote: >>>>> >>>>>> I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome! >>>>>> >>>>> And Asian! >>>>> >>>> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. >>> >>> But I meant "Asian" as a positive, not a negative. Or is that racist >>> towards whitefellas and blackfellas? >>> >>Some bad blood between you 2? > >Not from my side. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Beef stew
On Sun, 23 May 2021 14:22:22 -0600, wolfy's new skateboard
> wrote: >On 5/23/2021 2:06 PM, Dave Smith wrote: >> On Sun, 23 May 2021 13:03:12 -0700 (PDT), dsi1 >> > wrote: >> >>> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >>>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1 >>>> > wrote: >>>> >>>>> I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome! >>>>> >>>> And Asian! >>>> >>> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. >> >> But I meant "Asian" as a positive, not a negative. Or is that racist >> towards whitefellas and blackfellas? >> > >Some bad blood between you 2? Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Beef stew
On 23/05/2021 21:40, Cindy Hamilton wrote:
> On Sunday, May 23, 2021 at 4:03:16 PM UTC-4, dsi1 wrote: > >> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. > > You don't know anything about it. Lots of cooks in the U.S. and Europe add > a roux after the stew is made. > Or a beurre manié. |
Beef stew
On Mon, 24 May 2021 07:47:57 +0100, S Viemeister
> wrote: >On 23/05/2021 21:40, Cindy Hamilton wrote: >> On Sunday, May 23, 2021 at 4:03:16 PM UTC-4, dsi1 wrote: >> >>> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. >> >> You don't know anything about it. Lots of cooks in the U.S. and Europe add >> a roux after the stew is made. >> >Or a beurre manié. Ask them, theyre here. "You can stop saying that now. Thank you." -- This is a message from the other Dave Smith. |
Beef stew
On 5/23/2021 2:42 PM, dsi1 wrote:
> On Sunday, May 23, 2021 at 10:21:57 AM UTC-10, wolfy's new skateboard wrote: >> On 5/23/2021 2:03 PM, dsi1 wrote: >>> On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote: >>>> On Sun, 23 May 2021 12:27:27 -0700 (PDT), 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! >>>>> >>>> And Asian! >>>>> >>>> >>>> -- >>>> This is a message from the other Dave Smith. >>> >>> It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes. >>> >> I like the idea quite a bit: >> >> https://youtu.be/leW4q0iv4V8 >> >> But is there a non-curried Japanese roux if one prefers for beef stew? >> >> I had the idea it might use rice flour or some such. >> >> Too gritty? >> >> Can one make a grits-based roux? >> >> All I can find is: >> >> https://youtu.be/k9pKCTnKA9U >> >> Which I would 'wolf' down... >> >> :-O > > I've never heard of a grits-based roux. I like the idea though. The next time I make a chili, I'll use a cornmeal roux. Ha ha, that's just nutty enough to work! > I would request a pic of that, and maybe an honest clove-free taste test, heh... |
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