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S@H Cook's Corner 2012....................
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Blurf Send message Joined: 2 Sep 06 Posts: 8962 Credit: 12,678,685 RAC: 0 |
Had Irish Lamb Stew last night...was impressed. Very good |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
Irish Lamb Stew Blurf is there a chance for a recipe? |
Blurf Send message Joined: 2 Sep 06 Posts: 8962 Credit: 12,678,685 RAC: 0 |
Have to talk to Jay's Diner :) |
Sirius B Send message Joined: 26 Dec 00 Posts: 24879 Credit: 3,081,182 RAC: 7 |
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soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
It must be the season. I just made up a big pot of beef stew a couple of weeks ago. The family recipe is highly varied depending on what you have to toss in. One important thing s to brown the meat first.. then add onions, water, potatoes, fresh veggies, and frozen veggies.. in that order as it cooks. It takes hours, but lasts days/weeks, you can refridgerate and freeze leftovers, And the true magic.. If company comes, just add water and break out some more bread n butter. Always room for more with stew. Seasoning: Salt, pepper, and whatever else sounds good to you. Do not get too carried away, it is delicious with salt and pepper. For a bit of color you can add a touch of tomato paste or even ketchup. Janice |
rob smith Send message Joined: 7 Mar 03 Posts: 22202 Credit: 416,307,556 RAC: 380 |
Ah, that sounds like a good "pot stew". When it gets a bit low you just sling something else in and keep it bubbling away in a corner. For example, if you can't find any more lumps of meat its time to chuck another few lumps in and let it bubble away again. You have to keep it both hot and stirred otherwise its not as good - my gran used to have a "hay oven" with the stew pot in the middle of it. I recall it was about six bales of hay packed around a large stew pot, which would be inspected daily to make sure nothing was amiss - half an hour in the oven or on the range top each day was all it needed! Bob Smith Member of Seti PIPPS (Pluto is a Planet Protest Society) Somewhere in the (un)known Universe? |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
it does get better with time/longer simmer, but potatoes/squash/peas and things can over cook. After I get the initial ingredients in, Just add some water to extend it for more. A stock pot on the other hand can be an endless supply of broth. But salt and pepper and cooked.. it is better preserved than you might think. Still keepng it hot or cold/frozen is a good idea. I took the last of mine out of the freezer yesterday, melted it straight in a pot, and it should be gone tomorrow. It has been wonderful but I have had enough stew for a while. So in another week or two I will make a big pot of chili and do almost the same thing, except not adding water unless it gets too dry. Janice |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65746 Credit: 55,293,173 RAC: 49 |
Stew, My Mom made Stew, I even tried to once, but it's not been since 1998 since Her old aluminum pot(imported from OZ) was used for this. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65746 Credit: 55,293,173 RAC: 49 |
I figured out why the spaghetti stuck together the last time I cooked it, It was cause I didn't stir the spaghetti for 1 to 2 minutes, did that this time and no stuck spaghetti as it says here(Cooking Pasta Properly - Avoid dense, stuck-together dishes by knowing the hows and whys of cooking pasta)... So no oil is needed, but then I want the sauce to penetrate into the spaghetti, not be tasteless. To keep pasta from sticking, stir during the first minute or two of cooking. This is the crucial time when the pasta surface is coated with sticky, glue-like starch. If you don't stir, pieces of pasta that are touching one another literally cook together. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
Stew, My Mom made Stew, I even tried to once, but it's not been since 1998 since Her old aluminum pot(imported from OZ) was used for this. Stew is very versatile, in that it can use just about any meat and veggie and potato ratios that you have. Fresh takes a while longer to cook but is very worth the effort. Frozen is okay, and even canned is possible. Dehydrated? should be possible, but I never tried. It is really not hard. The order is important. Meat and spices, then water and potatoes, then veggies. A crock pot should work, any other large pot will work. It is an all day afair to have a weeks worth of meals. Just keep the heat low and take your time, Stir on a fairly regular basis. If the potatoes start getting too soft heat it up bowl at a time. You should end up with good flavor in every spoon full. Janice |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
How to ensure quality ground beef.(extra added bonus: they grind up nuts great for holiday cookies!!) Janice |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65746 Credit: 55,293,173 RAC: 49 |
Oh no It's got Me! ;) Sorry couldn't resist any. I'd rather buy My meat already ground up, Staters will even grind up Meat for Free... The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
You can put a bit of cooking oil in the pot to help stop the pasta sticking together. Long Sufferin' Marie said that you can use either Canola or Olive or any other vegetable oil. She said, "Good Luck†|
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65746 Credit: 55,293,173 RAC: 49 |
You can put a bit of cooking oil in the I just stirred the water and the pasta for 2 minutes, no pasta stuck together, so the sauce got into the spaghetti, not any oil. This is the proper way I've read, but do as Ya wish. You'll spend money on oil and I won't and My spaghetti will not stick together. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
Had a lovely trip to the local farmers market. Picked up an organic chicken intact, right number of wings and everything.. as well as some spring onions. They were sold as "green onions", what I was really looking for, but they had started to turn red. Too early in the season for red onions here, and the leeks are still too small. Carrots were small but should cook up nicely. The spring onions are going to be a bit of a challenge to balance out in a recipe or two, never having worked with them before. The fresh parsley should add a nice flavor to things as well. Janice |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
Thank you, my wife and I had been looking for this clip for years. Long Sufferin’ Marie is Italian, and we have had a lot of fun with this legend for all the years of our marriage. Thank you. |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
Janice |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
Congratz Soft. LSM |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65746 Credit: 55,293,173 RAC: 49 |
That looks good enough to eat through the monitor Janice. :) Food is a guy magnet... The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
good starting point. I have some old bread flour to use up, and then I am going to see about grinding my own grains. Janice |
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