Author Topic: A Hearty Winter Meal, step by step.... (Read 12459 times)

XJDenton · « **Reply #70 on:** January 06, 2012, 10:26:42 PM »

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.

TempusVox · « **Reply #71 on:** January 07, 2012, 12:51:23 PM »

Sounds like a great idea XJ. I too love to cook for family and friends. I'm in!

Sir GuitarCozmo · « **Reply #72 on:** January 07, 2012, 04:54:41 PM »

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.

black_biff_stadler · « **Reply #73 on:** January 07, 2012, 05:23:34 PM »

Tacos?

Dr. DTVT · « **Reply #74 on:** January 07, 2012, 05:31:25 PM »

Quote from: black_floyd on January 07, 2012, 05:23:34 PM

Tacos?

https://www.youtube.com/watch?v=EoMkJ87uMBU#t=0m08s

black_biff_stadler · « **Reply #75 on:** January 07, 2012, 05:32:35 PM »

Oh dem black people and dey keepin it reel

hefdaddy42 · « **Reply #76 on:** January 08, 2012, 04:32:15 PM »

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.

lonestar · « **Reply #77 on:** January 08, 2012, 04:43:23 PM »

hefdaddy42 · « **Reply #78 on:** January 08, 2012, 04:46:06 PM »

When she started sauteeing onions in garlic, the smell went all through the house. I had to curtail my NFL playoffs to thoroughly investigate.

black_biff_stadler · « **Reply #79 on:** January 08, 2012, 05:06:24 PM »

I love it when the smell of cooking aromatics permeates the whole damn house

Gravy · « **Reply #80 on:** January 08, 2012, 05:29:59 PM »

This is wussy food. I eat babies covered in lava.

(looks good, ill have to try it.)

bosk1 · « **Reply #81 on:** January 09, 2012, 02:58:18 PM »

Quote from: Gravy on January 08, 2012, 05:29:59 PM

This is wussy food. I eat babies covered in lava.

Off topic. I think you're looking for the dessert thread.

obscure · « **Reply #82 on:** January 10, 2012, 12:20:50 PM »

jingle.boy · « **Reply #83 on:** December 29, 2012, 11:06:39 AM »

cuz I want to make this sometime this week.

Also, would like to make a (100% serious) request to archive this.

Cedar redaC · « **Reply #84 on:** December 29, 2012, 01:57:39 PM »

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.

Dr. DTVT · « **Reply #85 on:** December 29, 2012, 02:51:50 PM »

I make my own version of this stew at least 3 times a year. Minor differences, but essentially the same awesomesauce stew.

orcus116 · « **Reply #86 on:** December 29, 2012, 11:42:10 PM »

I'm definitely making this soon.

lonestar · « **Reply #87 on:** December 30, 2012, 01:06:05 AM »

I might have to do another one of these, it was a hell of a lot of fun.

orcus116 · « **Reply #88 on:** January 01, 2013, 01:13:43 PM »

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?

lonestar · « **Reply #89 on:** January 01, 2013, 02:02:28 PM »

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.

orcus116 · « **Reply #90 on:** January 01, 2013, 04:18:50 PM »

This is turning out great. Just another hour to go.

lonestar · « **Reply #91 on:** January 01, 2013, 07:39:28 PM »

Sweet!!! Post a pic!!!

XJDenton · « **Reply #92 on:** January 02, 2013, 08:43:09 AM »

Quote from: orcus116 on January 01, 2013, 01:13:43 PM

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.

orcus116 · « **Reply #93 on:** January 02, 2013, 05:26:12 PM »

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.

Ħ · « **Reply #94 on:** January 02, 2013, 08:28:38 PM »

Thanks lonestar!

black_biff_stadler · « **Reply #95 on:** January 02, 2013, 08:38:41 PM »

Ħ · « **Reply #96 on:** January 02, 2013, 08:54:20 PM »

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.

lonestar · « **Reply #97 on:** January 02, 2013, 11:27:56 PM »

Cool man,glad it came out well.

DebraKadabra · « **Reply #98 on:** January 03, 2013, 11:16:16 PM »

Quote from: Ħ on January 02, 2013, 08:54:20 PM

My mom is going to become a meme here. Seriously.

Honey, I think it's already happened.

jingle.boy · « **Reply #99 on:** December 05, 2014, 02:11:39 PM »

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).

orcus116 · « **Reply #100 on:** December 05, 2014, 11:12:54 PM »

I made this last year as well although it turned out a little saltier than I wanted. Should I ease up on the broth?

SystematicThought · « **Reply #101 on:** December 05, 2014, 11:32:46 PM »

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?

lonestar · « **Reply #102 on:** December 06, 2014, 12:49:57 AM »

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.

orcus116 · « **Reply #103 on:** December 06, 2014, 11:28:32 AM »

Ingredients acquired. This is being made tonight.

Jamesman42 · « **Reply #104 on:** December 06, 2014, 11:59:42 AM »

Quote from: orcus116 on December 06, 2014, 11:28:32 AM

Ingredients acquired. This is being made tonight.

Cool! Sending you my address now. Thanks.

rumborak

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Author Topic: A Hearty Winter Meal, step by step.... (Read 12459 times)