S@H Cook's Corner 2012....................


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Message 1210474 - Posted: 26 Mar 2012, 21:48:06 UTC

Had Irish Lamb Stew last night...was impressed. Very good
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Message 1210477 - Posted: 26 Mar 2012, 21:58:12 UTC - in response to Message 1210474.

Irish Lamb Stew

Blurf is there a chance for a recipe?
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Message 1210497 - Posted: 26 Mar 2012, 22:19:44 UTC

Have to talk to Jay's Diner :)
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Message 1210501 - Posted: 26 Mar 2012, 22:24:52 UTC - in response to Message 1210477.

Irish Lamb Stew

Blurf is there a chance for a recipe?



One of many, try this....

Irish Lamb Stew
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Message 1210622 - Posted: 27 Mar 2012, 8:13:21 UTC

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.


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Message 1210635 - Posted: 27 Mar 2012, 9:07:16 UTC

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!
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Message 1210643 - Posted: 27 Mar 2012, 11:17:44 UTC - in response to Message 1210635.

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.
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Message 1210662 - Posted: 27 Mar 2012, 12:04:27 UTC

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.
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Message 1210844 - Posted: 28 Mar 2012, 3:25:22 UTC
Last modified: 28 Mar 2012, 3:25:53 UTC

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.

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Message 1210941 - Posted: 28 Mar 2012, 8:45:43 UTC - in response to Message 1210662.

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.
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Message 1211601 - Posted: 29 Mar 2012, 17:28:22 UTC



How to ensure quality ground beef.(extra added bonus: they grind up nuts great for holiday cookies!!)
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Message 1211629 - Posted: 29 Mar 2012, 18:45:06 UTC - in response to Message 1211601.
Last modified: 29 Mar 2012, 18:46:19 UTC

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...
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Message 1211642 - Posted: 29 Mar 2012, 19:10:30 UTC

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”

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Message 1211645 - Posted: 29 Mar 2012, 19:18:15 UTC - in response to Message 1211642.
Last modified: 29 Mar 2012, 19:19:53 UTC

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”

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.
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Message 1212903 - Posted: 1 Apr 2012, 17:53:07 UTC

Ahoy, shipmates!

Never was exactly sure where spaghetti comes from, but found today an old BBC programme on the subject.

This universe is full of surprises, isn’t it?


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PK

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Message 1215492 - Posted: 8 Apr 2012, 4:25:42 UTC

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.


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Message 1216724 - Posted: 11 Apr 2012, 4:39:47 UTC - in response to Message 1212903.

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.
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Message 1216749 - Posted: 11 Apr 2012, 5:26:03 UTC - in response to Message 1216724.

You are most welcome, Celt Tooth. There is some background available, too:


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PK

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Message 1217846 - Posted: 13 Apr 2012, 23:06:37 UTC


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Message 1217853 - Posted: 13 Apr 2012, 23:29:08 UTC

Congratz Soft.
LSM

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