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General => General Discussion => Topic started by: lonestar on December 01, 2011, 11:55:34 AM
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Inspired by Ticks step by step turkey awesomeness, I thought I would do a hearty winter stew, step by step, for my fellow DTFers. I kept it simple, with ingredients available anywhere, I hope you try it and enjoy it.
Ingredients...
1.5 lbs stew meat, I used lamb in mine, but beef is fine. For the adventurous ones, venison and elk would work too.
liberally season meat with salt and pepper, and mix well in one cup flour till well coated....
(https://img585.imageshack.us/img585/4236/imag0013r.jpg)
Dice up...
1 yellow onion
2 stalks celery
3 small yukon potatoes
2 turnips
2 carrots
1/2 bunch thyme
1 sprig rosemary
(fresh herbs are essential to the meal)
(https://img805.imageshack.us/img805/5654/imag0012ef.jpg)
2 cartons Swansons beef stock, unsalted...
(https://img341.imageshack.us/img341/958/imag0014d.jpg)
Get a heavy bottomed stew pot, put about half a cup canola oil, and bring to high. Add the floured stew meat and brown well...
(https://img194.imageshack.us/img194/3825/imag0015vc.jpg)
Not quite there yet...
(https://img822.imageshack.us/img822/9052/imag0016tr.jpg)
Perfect!!!
Now, reduce the heat to medium and add the carrots, onions, and celery("mire poix" if you want to sound cool) and saute till the onions look translucent...
(https://img39.imageshack.us/img39/9379/imag0017l.jpg)
Then add 1/2 cup red wine, preferably a cabernet or zinfandel and stir well till wine reduces by half. Now the important part, the pan will have a layer of crud on the bottom, this is called "fond" and is the most important part of the stew. It is the carmamelized goodness of everything in the pan. Make sure to scrape as much of it as you can off then add the turnips, potatoes, one tbsp crushed garlic and herbs...
(https://img39.imageshack.us/img39/8310/imag0018o.jpg)
Stir all of this together well till it is nice and coated like so...
(https://img46.imageshack.us/img46/9669/imag0019zd.jpg)
Add one and a half of the beef stock, and stir well and bring to a boil...
(https://img215.imageshack.us/img215/4216/imag0020wv.jpg)
Reduce heat to a simmer, and cook for at least one hour covered, stirring every five minutes or so, making sure to keep the bottom of the pan clean, and slowly the stew will start to thicken...
(https://img713.imageshack.us/img713/6541/imag0023ae.jpg)
If it does not thicken to your liking, you can make a quick roux of butter and flour by melting about half a stick of butter, then adding an equal amount of flour, whisking it in well till you get a thick paste. Add about half of this to the stew, and stir well. It should thicken within a couple of minutes. If you need more, do it again. Let the stew simmer for another 15 minutes or so, then season. Good seasoning for this would be about 10 shakes tobasco, 1/4 cup cider vinegar or zest of 1/2 lemon, and salt and pepper. Add about 2 teaspoons of pepper and 1 tbsp of salt. Let it go for a minute or so and TASTE!!!!! If it needs more salt or is a bit blah, add more salt. Get a sourdough bread round and hollow out like so....
(https://img337.imageshack.us/img337/3808/imag0024xz.jpg)
Ladle your delicious stew into the bowl and you have your delicious cold winter's night meal.....
(https://img705.imageshack.us/img705/6797/imag0026dg.jpg)
A liberal sprinkling of cheese on top never hurts, but isn't necessary.
Good luck, and happy cooking!!! :lonestar:
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I demand this thread be archived immediately.
:drool:
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That looks delicious. Would there be any adverse effects of swapping the flour with, say, corn starch?
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Looks pretty damn good loney. May have to make this soon. Thanks for posting :tup
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That looks delicious. Would there be any adverse effects of swapping the flour with, say, corn starch?
Crap, forgot about you gluten guys. Ignore the flour in the first step with the meat, and just brown the meat on its own. At the end of the stew, thicken with a slurry of cornstarch and water. It will be a bit more glossy in texture, but should be fine. :tup
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I demand something with winter squash. Man I love squash.
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I demand this thread be archived immediately.
:drool:
I demand lonestar come to my house immediately.
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dood you should make a step by step detailed picture cookbook like this.
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dood you should make a step by step detailed picture cookbook like this.
Totally. Since it would be a photo cookbook, you could lay it out in panels like a comic book. Get Edan to do lots of different cartoon renditions of you, and put one in the corner of the page every few pages or so. Seriously, that would be awesome.
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I had stew last night. It was delicious.
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That looks delicious. Would there be any adverse effects of swapping the flour with, say, corn starch?
Crap, forgot about you gluten guys. Ignore the flour in the first step with the meat, and just brown the meat on its own. At the end of the stew, thicken with a slurry of cornstarch and water. It will be a bit more glossy in texture, but should be fine. :tup
:hefdaddy
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Similar to our cawl, though swap out the celery and turnips for leek and the meat is usually lamb or beef. My mother's is gorgeous :hefdaddy
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I had stew last night. It was delicious.
I had stew tonight.
With dumplings. yeah!
Looks good lonestar :)
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Looks amazing. I might make this for my parents when I'm visiting (since they'll have to pay for all the ingredients :neverusethis: )
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I had stew last night. It was delicious.
I had stew tonight.
With dumplings. yeah!
Looks good lonestar :)
How do you make dumplings?
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That's very similar to what I do. I add pearled barley to mine and that makes it nice and thick, and I use burgundy because that's what I usually have on hand.
You forgot the cardinal rule of hot soups...the leftovers are even better!
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I had stew last night. It was delicious.
I had stew tonight.
With dumplings. yeah!
Looks good lonestar :)
How do you make dumplings?
Ok, take 50g of suet, 100g of self raising flour, a pinch of salt and about enough water to fix into a firm yet pliable dough.
Divide the dough into 8 and roll them into balls, add them to your stew. A tight fitting lid is important here as it's the steam that cooks the dumplings. Cook for about 20 mins, yum yum :)
I have to add here that this recipe came from my lovely wife, not me.
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*drools*
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I had stew last night. It was delicious.
I had stew tonight.
With dumplings. yeah!
Looks good lonestar :)
How do you make dumplings?
Get a box of Bisquick, follow the dumpling recipe on the side. When the stew is done, spoon the batter in good sized lumps on top. Cover and cook for about twenty minutes, on very low heat(if you don't have a thick bottomed pan, don't try, you will burn the stew). Uncover and put in a 350 degree oven till the tops of the dumplings are brown. :tup
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Made this the other day, and yum yum yum. Made a couple of substitutions (sweet potato vs turnip), and made a teeny tiny calculation error. Since I made it at home in the afternoon while I was working, I didn't really have the time to stir every 5 minutes. So, I figured I would just put it in the slow cooker for a few hours. Well, turns out it wasn't so 'slow'. even on low it brought it to a boil, so all the veggies and meat ended up much softer than they should've been. And now that I've chilled the leftovers, the veggies pretty much crumbled upon re-heating. Oh well, it was still damn fine. First time I ever made stew.
Live and learn. I'll be doing this again next month no doubt. Seems like a perfect once-a-month winter meal (with leftovers).
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Marry me :heart
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I love that DTF has so many talented folks. But the DTF chefs are the best of all. :heart
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Made this the other day, and yum yum yum. Made a couple of substitutions (sweet potato vs turnip), and made a teeny tiny calculation error. Since I made it at home in the afternoon while I was working, I didn't really have the time to stir every 5 minutes. So, I figured I would just put it in the slow cooker for a few hours. Well, turns out it wasn't so 'slow'. even on low it brought it to a boil, so all the veggies and meat ended up much softer than they should've been. And now that I've chilled the leftovers, the veggies pretty much crumbled upon re-heating. Oh well, it was still damn fine. First time I ever made stew.
Live and learn. I'll be doing this again next month no doubt. Seems like a perfect once-a-month winter meal (with leftovers).
The first time my mom mad stew, the broth(?) was the consistency of mashed potatos. I'm not sure how she managed this, but it was still delicious.
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Marry me :heart
I assume you're talking to :lonestar:?
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Right on, I'm glad someone tried it out. Just can't beat a hearty stew on a cold night.
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I tried it out too...just before you posted it here :P
It's something I make about once a month, usually when I find stew meat on sale.
and WHY IS LAMB SO FUCKING EXPENSIVE IN THIS COUNTRY?!?! >:(
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I know, it's through the roof, especially the high end Colorado stuff.
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Nice! Looks awesome. :tup
Thank God at the moment I'm endulging on a hero filled with Capicola, sweet sopressata, Fresh Mozzarella, and Sun dried tomato and balsamic on a crusty grinder roll. Otherwise I would be in big trouble! :tick2:
oh and I will make that!!!
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Right on, I'm glad someone tried it out. Just can't beat a hearty stew on a cold night.
Oh, he's not the only one. I forwarded a link to the original post to my wife. Out of the blue, when I got home from work last Friday, this is what was waiting for me:
(https://i7.photobucket.com/albums/y280/bosk1/Misc/stew.jpg)
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bosk, I don't know what's awesomer - that your wife surprised you with a lonestar meal, or that your first thought was to take a photo of it. :lol :metal
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I know, right? :lol
Just a note about that pic, too. The dutch oven in the background isn't as tiny as it looks compared to the bread bowl. It's just that the bread bowl was monstrous. There was probably a gallon of stew in that thing. Man, I'm getting hungry just thinking about it.
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Thanks for sharing that Lonestar..that looks amazing.. my wife cant cook a lick,,the good news I will always be a lean guy...LOL.
But yea..that looks amazing.. and I love a good pot pie, so that looks like it belongs in a nice flakey pot pie crust..
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I know, right? :lol
Just a note about that pic, too. The dutch oven in the background isn't as tiny as it looks compared to the bread bowl. It's just that the bread bowl was monstrous. There was probably a gallon of stew in that thing. Man, I'm getting hungry just thinking about it.
hehe.... Dutch oven has a totally differing meaning in the Jingle household. :bosky:
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Gotta admit, I always chuckle at the mention of the term "dutch oven".
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*giggles like a five year old*
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this... sounds... so... good
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Could you substitute chicken breast and chicken stock and get the same result?
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You could make a good chicken soup with some minor modifications. I don't think you would want it thick (chicken isn't for stew IMO), so use more stock. Also, you would not want to use red wine. I'm not up on my white wines, so I couldn't suggest one to use, just don't use the shit they sell as cooking wine at supermarkets. Maybe its just me, but I'd leave the potato and turnip out, as I don't think the turnip complements chicken very well, and potato doesn't really seem like it belongs in chicken soup.
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I would leave the potato in, actually. PA folk make a "chicken pot pie" that's more of a chicken soup than a "pot pie". Basically a brothy chicken soup with potatoes and big square egg noodles. The potatoes are really excellent in it.
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You could make a good chicken soup with some minor modifications. I don't think you would want it thick (chicken isn't for stew IMO), so use more stock. Also, you would not want to use red wine. I'm not up on my white wines, so I couldn't suggest one to use, just don't use the shit they sell as cooking wine at supermarkets. Maybe its just me, but I'd leave the potato and turnip out, as I don't think the turnip complements chicken very well, and potato doesn't really seem like it belongs in chicken soup.
Allow me to translate
No, you can't.
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I'm so making this.
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I would leave the potato in, actually. PA folk make a "chicken pot pie" that's more of a chicken soup than a "pot pie". Basically a brothy chicken soup with potatoes and big square egg noodles. The potatoes are really excellent in it.
Can you post a recipe for that?
I think Lonestar should do a recipe of the month thread where he posts something like this that is yummy and easy every month for us. :biggrin:
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I would leave the potato in, actually. PA folk make a "chicken pot pie" that's more of a chicken soup than a "pot pie". Basically a brothy chicken soup with potatoes and big square egg noodles. The potatoes are really excellent in it.
Can you post a recipe for that?
I think Lonestar should do a recipe of the month thread where he posts something like this that is yummy and easy every month for us. :biggrin:
Ban him until he agrees.
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I think Lonestar should do a recipe of the month thread where he posts something like this that is yummy and easy every month for us. :biggrin:
Oh god, yes.
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I would leave the potato in, actually. PA folk make a "chicken pot pie" that's more of a chicken soup than a "pot pie". Basically a brothy chicken soup with potatoes and big square egg noodles. The potatoes are really excellent in it.
Can you post a recipe for that?
I think Lonestar should do a recipe of the month thread where he posts something like this that is yummy and easy every month for us. :biggrin:
Ban him until he agrees.
You stay out of it.
I'll think about it, it's hard to do at work, cause I'm usually doing a bajillion things at once and hardly have time to stop and take pictures, and I never, ever, cook at home. This one was done at my parents when I was on vacation. I could do recipes with detailed descriptions, but the picture part would be tricky. You cats cool with that?
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Okay, look. Here's your ultimatum. Either post pics of the food, or naked pics of yourse--er...upon further reflection, I'm perfectly okay with no pics.
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OK, taking request for the first recipe. What do you guys want to learn to cook?
Some restrictions...
- stay away from most ethnic cuisines, except for Mexican, Italian, and French, I am pretty green at most other ethnic cuisines, my specialties lie in American classics
- If by some miracle, I will try to post pics(of the food, most of you don't want to see my flabbiness), but don't expect it
You think I should start a new thread or just edit this one?
I will try to decide on a recipe and post it tomorrow, if it works out and is well recieved, I will coninue it monthly, or maybe even weekly.
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No specific requests from me. I would just say it is probably better to stick with things that are easy to prepare and made with fairly common ingredients.
The stew was awesome for me because of those two factors, and because, while it isn't hard to figure out, it was something that we hadn't really made before. (i.e., it wasn't just: "Here's how to grill a steak")
And I totally get what you are saying about pics. But if you can, so much more the awesome, even if it is only a quick pic of the initial ingredients and one of the final product that are just taken from your phone or something.
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No, let's not sugarcoat it...lonestar, you post pics or no bacon for you ahahahahaha
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I would leave the potato in, actually. PA folk make a "chicken pot pie" that's more of a chicken soup than a "pot pie". Basically a brothy chicken soup with potatoes and big square egg noodles. The potatoes are really excellent in it.
Can you post a recipe for that?
I think Lonestar should do a recipe of the month thread where he posts something like this that is yummy and easy every month for us. :biggrin:
I'll find it and post.
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No, let's not sugarcoat it...lonestar, you post pics or no bacon for you ahahahahaha
*takes bacon out of mouth*
What?
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Here's a somewhat hearty recipe that I like:
1 cup mung beans
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
1-2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
5-8 med shrimp (optional)
2 cups broth or water
1 tbsp. fi sh sauce
1 cup spinach or bitter melon leaves
salt to taste
1) Boil beans in the 3 cups of water until their green shells break open and they become soft. Can take 30-40 mins; quicker in pressure cooker; drain and set aside
2) Heat oil in pan & lightly brown pork
3) Add onions, garlic, tomato; cook until tomatoes slightly wilted
4) stir in shrimp if you're using it & cook 1-2 mins
5) pour in the thing of broth/water and add beans
6) season w/ fish sauce and/or salt [imo, it's tasted fantastic every time and I've never added the salt]
7) add spinach or bitter melon leaves and stir it up
Shamelessly stolen from a webpage of Filipino cooking; I've made it with lamb instead of pork and thought it tasted fantastic then too.
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This thread must have gotten into my head more than I realized. I dreamed last night that I was on Iron Chef America. My sou chef was...the Chairman! (which was great, until halfway through the round when he finished one of the dishes he was working on, and then decided to just sit on my couch and watch tv) For some reason, there was more than one secret ingredient, like on chopped. The secret ingredients were mimosa-flavored popcorn, tamales, and ties (as in men's neckwear). I woke up before we got to the judging, but I was up against Kat Cora, so I'm pretty sure I could have literally served crap on a plate and won. Man, what I night. I woke up tired, hungry, and somewhat weirded out.
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:lol
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Mimosa flavored popcorn, that's fucking hysterical. :lol
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Mimosa flavored popcorn, that's fucking hysterical. :lol
If by "hysterical," you mean, " :eek I am SO going to try to figure out how to make that when I get to work later!" then, yes. Admit it--you KNOW that's what you were thinking. :lol
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Mimosa flavored popcorn, that's fucking hysterical. :lol
If by "hysterical," you mean, " :eek I am SO going to try to figure out how to make that when I get to work later!" then, yes. :lol
I wouldn't even know where to start, molecular gastronomy is so not my thing.
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Well, anyway, you'll be happy to know that I incorporated bacon into at least one of my dishes.
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This thread must have gotten into my head more than I realized. I dreamed last night that I was on Iron Chef America. My sou chef was...the Chairman! (which was great, until halfway through the round when he finished one of the dishes he was working on, and then decided to just sit on my couch and watch tv) For some reason, there was more than one secret ingredient, like on chopped. The secret ingredients were mimosa-flavored popcorn, tamales, and ties (as in men's neckwear). I woke up before we got to the judging, but I was up against Kat Cora, so I'm pretty sure I could have literally served crap on a plate and won. Man, what I night. I woke up tired, hungry, and somewhat weirded out.
:rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin :rollin
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nom nom nom I may have to try this! Not sure I have an adequate pot though.
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I have an excellent dumpling recipe.
I also would add that in my stew we use either top, or tip (sirloin) it's a better cut that typical stewing beef which can be anything from flank to shank. Top and Tip aren't the best but we marinade over night in brown sugar, soy sauce garlic salt mix. Add the whole thing to your stew broth to zing it more.
mrs.spidey also sweats alot of her veggies first so they don't mushy up in the cooking process.
if anyone wants me to post the dumpling instructions, let me know.
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OK, taking request for the first recipe. What do you guys want to learn to cook?
Okay...soup beans (pinto beans) and skillet fried cornbread. My favorite food on this planet we call Earth.
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Mimosa flavored popcorn, that's fucking hysterical. :lol
If by "hysterical," you mean, " :eek I am SO going to try to figure out how to make that when I get to work later!" then, yes. Admit it--you KNOW that's what you were thinking. :lol
I can instantly think of two ways to go about it, but obviously haven't tried either out yet:
1) Spray method:
-Make a sufficient amount of mimosa for all the popcorn you intend on flavoring (or a generous amount to make sure you have enough since the leftovers can easily be drank :tup)
-Reduce over very low heat until it's as thick as it can be while still being able to easily travel through the trigger component of a spray bottle (the very moment you think you're even close to this, pour just enough of it into the bottle so it can be sprayed and test it out.) This reduction should make it richer, cook off the alcohol, and eliminate enough fluid to keep it from making the popcorn soggy.
-Have the popcorn cooked and waiting in a bowl early enough that it'll surely be ready and waiting to be sprayed with the mimosa the instant it's ready since the longer the mimosa reduction has to cool, the greater a chance it has to be thick enough to clog the sprayer and reheating it to try to make it thinner may be pissing in the wind since it has the two disadvantages of a) reducing even more fluid out of it thus making it thicker and b) causing the reduction to separate.
-Spray enough of it over the top surface of the bowl of popcorn to generously coat it. Using a large serving spoon and a folding motion, move the popcorn from the bottom of the bowl to the top part and spray this new layer generously as well and, if necessary, repeat this until all the popcorn is coated to your liking.
2) Glaze method:
-Reduce mimosa over very low heat but to a near-honey consistency but taste it frequently to make sure the sugar in it isn't burning (this is where I can't stress "VERY LOW HEAT" emphatically enough.)
-Once you have it at that glaze consistency, be prepared to immediately remove it from heat and use it since staying on the heat too long can burn the sugar and letting it cool for too long may make it impossibly thick to work with and reheating may cause it to separate. I recommend having the bowl of popcorn nearby and cooked in advance to avoid these issues.
-using a cooking brush (basically like the one in the photo below), dip it into a small amount of the glaze and let it drain off the end of the brush for a few seconds before going over the popcorn to avoid leaving a wad of goo on the popcorn. Using a brisk, side-to-side motion, go from one end of the bowl to the other so you get some even, zig zag coverage and then, using that same folding motion with a serving spoon mentioned earlier in the spray method's instructions, keep bringing new layers of popcorn to the surface and coating them until all of the popcorn is coated to your liking.
(https://shrine-write.net/wp-content/uploads/2009/09/217cgollqfl_sl500_aa280_.jpg)
ALLEZ CUISINE!!!
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nom nom nom I may have to try this! Not sure I have an adequate pot though.
I've seen pictures of you, your pot looks adequate
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nom nom nom I may have to try this! Not sure I have an adequate pot though.
I've seen pictures of you, your pot looks adequate
holy crap ahahaha :rollin
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:rollin
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:rollin
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At lonestar: If you can't get the turnips, what would you substitute it with?
What other herbs would you add if the ones you used are not available?
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Weed.
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OK, taking request for the first recipe. What do you guys want to learn to cook?
Some restrictions...
- stay away from most ethnic cuisines, except for Mexican, Italian, and French, I am pretty green at most other ethnic cuisines, my specialties lie in American classics
- If by some miracle, I will try to post pics(of the food, most of you don't want to see my flabbiness), but don't expect it
You think I should start a new thread or just edit this one?
I will try to decide on a recipe and post it tomorrow, if it works out and is well recieved, I will coninue it monthly, or maybe even weekly.
I'd like to try something with noodles, and with an oriental touch. And I'd like it to be really nourishing and filling, like the stew, something that you can eat and feel full without needing anything else.
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I was actually contemplating starting a recipe exchange thread. I love cooking, and I reckon it would be awesome to exchange recipes from our local areas.
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Sounds like a great idea XJ. I too love to cook for family and friends. I'm in!
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I think it would be cool to try dishes that are a normal everyday meal in another country that might be a little out of the ordinary here.
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Tacos?
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Tacos?
https://www.youtube.com/watch?v=EoMkJ87uMBU#t=0m08s (https://www.youtube.com/watch?v=EoMkJ87uMBU#t=0m08s)
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Oh dem black people and dey keepin it reel :lol
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My 15-year old daughter found a recipe on an old DS game that she wanted to attempt - German meatballs. We went to the grocery store to pick up ingredients after church this morning, and she made it for dinner tonight. It had a red wine reduction sauce and she did fried potatoes on the side. Very nicely done, I am a proud papa.
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:tup
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When she started sauteeing onions in garlic, the smell went all through the house. I had to curtail my NFL playoffs to thoroughly investigate.
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I love it when the smell of cooking aromatics permeates the whole damn house :drool:
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This is wussy food. I eat babies covered in lava.
(looks good, ill have to try it.)
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This is wussy food. I eat babies covered in lava.
Off topic. I think you're looking for the dessert thread.
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:lol
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:bump: cuz I want to make this sometime this week.
Also, would like to make a (100% serious) request to archive this.
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Man, I want some of this stew. As soon as I'm back on solid foods (I got my wisdom teeth out yesterday), this is something I want to try.
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I make my own version of this stew at least 3 times a year. Minor differences, but essentially the same awesomesauce stew.
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I'm definitely making this soon.
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I might have to do another one of these, it was a hell of a lot of fun.
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Making this tonight. Had to go with beef instead of lamb because I'm not that well versed in buying lamb. Local store only had packages of lamb shoulder so could I have just bought some of that and chopped it up or is stew meat a different cut?
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No, shoulder cut up is usually what is used for stew meat. You don't even need to trim the fat, that is what reacts with the flour to thicken the stew.
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This is turning out great. Just another hour to go.
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Sweet!!! Post a pic!!!
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Making this tonight. Had to go with beef instead of lamb because I'm not that well versed in buying lamb. Local store only had packages of lamb shoulder so could I have just bought some of that and chopped it up or is stew meat a different cut?
With any animal, stuff that is suitable for stew is usually the parts of the animal that aren't that suitable for either steaks or fast roasting since they are usally a fair bit tougher. Steaks tend to come from muscles that aren't used by the animal much, like ribs and loin, whereas the stewing/slow roast joints are the heavily used muscles like shoulder and legs. These have a lot of connective tissue in them so they are tough when uncooked but the collegen will break down over a long period of cooking and become tender.
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Good to know. Going with lamb next time but damn this was good. The herbs make it. I'll get a picture up sometime soon.
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(https://i.imgur.com/xbpkY.jpg)
(https://i.imgur.com/zKTUv.jpg)
(https://i.imgur.com/s14vF.jpg)
Thanks lonestar! :lonestar:
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(https://i213.photobucket.com/albums/cc55/black_floyd_2007/My%20Pics/Haydensmomisot.jpg) (https://i213.photobucket.com/albums/cc55/black_floyd_2007/My%20Pics/notquitesuave.jpg)
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My mom is going to become a meme here. Seriously.
So aunt, uncle, and grandma decided to show up for dinner. I guess Mom invited them.
(https://i.imgur.com/26woT.jpg)
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Cool man,glad it came out well. :tup
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My mom is going to become a meme here. Seriously.(https://i.imgur.com/26woT.jpg)
Honey, I think it's already happened. :jets: ;)
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Bumping, to re-share the awesomeness of this. Can't believe it's been almost 2 years since anyone did anything with this. Gonna fire up a batch of this next weekend (I'm traveling next week, so not gonna leave leftovers for the family to consume).
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I made this last year as well although it turned out a little saltier than I wanted. Should I ease up on the broth?
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My mom just had a quadruple bypass and I was looking around for some recipes. Orcus brings up something I was going to ask. How salty is it? And can there be a low-sodium recipe for this?
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The best way to deal with salt levels is to use a no salt chicken or beef stock (Swansons sells good ones), and then season at the end to your liking. If you need to go completely salt free, then a few splashes of sherry vinegar at the end will help make up for it flavor-wise, the acidity tends to mimic saltiness on the palate.
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Ingredients acquired. This is being made tonight.
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Ingredients acquired. This is being made tonight.
Cool! Sending you my address now. Thanks.
rumborak
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:lol
That looks yummy but I don't really cook meat. I just opened this in hopes that it would have a shot of RJ in only his apron :(
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I feel like I have to add the roux every time to get it to thicken since it's pretty soupy without it. I dunno how you got it to thicken so well in the photos with all of the original ingredients unless I'm just not cooking it right.
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:lol
That looks yummy but I don't really cook meat. I just opened this in hopes that it would have a shot of RJ in only his apron :(
I'll text you one when I get home.
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I remember doing this! Love me mum.
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:lol
That looks yummy but I don't really cook meat. I just opened this in hopes that it would have a shot of RJ in only his apron :(
I'll text you one when I get home.
:caffeine: :caffeine:
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Goddamn I wish the pics from the OP were still here. Ima gonna have to make a run at this again next week.
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I wonder if Jackie ever got that shot of RJ in only his apron.
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(https://i.imgur.com/WL0OnfK.jpg)
Here's what I made at home last night.
Chicken breast in Piri Piri sauce.
Leaf Salad & Sweetcorn
2 x Mini Naan Breads.
So f-ing delicious and an actual piece of P to make. :)
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I wonder if Jackie ever got that shot of RJ in only his apron.
Well, for years RJs sig was from Jackie ... something about the best sausage she ever tasted.
I'm sure it was because of breakfast. :heybaby:
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:zydar:🍆
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;)