Wow, what’s got into the food goddess? Another recipe? Quick someone check her for a fever.
I’ve posted this recipe before, but wanted to update it for the instant pot. (You don’t need to use the slow-cooker feature after pressure cooking, I had the time and it was easier than trying to find room for it in the refrigerator until dinner that night). You get a bonus Gabe photo, too. From What’s 4 Dinner Solutions:
I used the multi-pot to cook up a big batch of Bourbon Beef Stew (recipe here) for dinner guests. I sauteed the beef in the multi-pot, along with the onions and then added the remaining ingredients and used the soup/stew feature to pressure cook for 20 minutes. I then used the slow-cooker feature to let it cook for the rest of the day.
I have been using potato starch in lieu of flour for gravies and thickening. It makes for a satin texture and I really like it. Bonus, gluten-free.
The bread was not gluten-free and we had two loaves of it. Using this recipe and my new KitchenAid.
Sure looks like someone nicked a cookie before I got my photo
And for dessert, Dark Chocolate Chip Cookies (recipe here) – again using the new KitchenAid. I’m enjoying it and can’t wait for the big Christmas cookie baking session in December.
Bonus Gabe supervising the cooking:
I am not cooking Thanksgiving this year (though there still seems to be a 12lb turkey in my freezer). I’ll be traveling instead. That means I will have time on Sunday to put up a post with some Thanksgiving recipes, links to many more and be around to answer any pressing recipe questions.
Have I mentioned I love Thanksgiving?? Also, I know we are going to have 52 different versions of beef stew in the comments, claiming to be the best. So let me say this now, “Yes, yes, yours is the best, what were we all thinking with our inferior offerings?” 😎
What’s on your plate this weekend? Open thread.
Aziz, light!
Although I work for the US Forest Service, I haven’t been issued my rake yet.
Mary G
Gabe’s eyes are such a great shape, like a right angle linked with an arc.
I have no stew recipes to share, but I am finished with the latest series of the GBBO and cannot decide what I want to bake next.
tybee
we’re not doing “thanksgiving” either but there will be a zatarain’s injected turkey baked this week.
WaterGirl
Oh my god, Gabs has stolen my heart! Love the jaunty little paws just hanging off the chair seat. Such a beautiful face and beautiful markings.
WaterGirl
@Aziz, light!: That’s okay, I heard Trump will be throwing rakes to the crowd in CA in lieu of paper towels.
Jeffro
Ironically enough I have a ‘red wine slow cooker beef stew’ lined up for this coming week (NYT Cooking recipe)
Other than that, and Thanksgiving dinner itself, I ain’t cooking shee-it this coming week. Let the kiddos get reacquainted with the can opener and microwave, I say. This guy is DONE for a bit!
Litlebritdifrnt
I always cook my mother’s version of stew which basically consists of whatever is left over in the fridge, plus some taters and onions. It always seems to turn out right for me.
Jeffro
@Aziz, light!: @WaterGirl: There must be a term for when old cranks like Trumpov employ 20/20 hindsight, only with a really stupid “solution”. They always see how the present could have been avoided, if we’d just have done the really dumb thing that wouldn’t have actually avoided the problem.
Better minds than mine will have to figure out what that word is. Maybe just “asshole”
Major Major Major Major
It’s amazing, somehow both my mom and my mother in law make the best beef stew.
TaMara (HFG)
@Litlebritdifrnt: Beef stew seems to be one of those recipes that everyone has their favorite – at dinner the other night everyone had a comment on what was in their version. And I swear last time I posted a beef stew recipe here we almost came to blows over what constituted stew. LOL The only other time it got that heated was with potato salad. Fun times.
Mary G
Awful:
Mary G
@TaMara (HFG): There is an epic battle going on in my Twitter feed about pumpkin/pecan/sweet potato pies.
Citizen Scientist
Thanks for the recipes Tamara, but I have to admit it was the photo of Gabe that drew me in. ;)
polyorchnid octopunch
I like stew. I make a pretty decent one myself, mostly using a slow cooker. I like to buy outside round and chunk it up myself, you can save a ton of money that way.
And as this is an open thread, I’d like to ask if I’m the only person experiencing severe performance issues on the site. I’m literally waiting for 18 seconds on whatever edge host on stackpathcdn.com is serving it up before anything even starts to happen.
Hilfy
Who or what is that white striped critter sharing your kitchen chair with Gabe? The blur from head movement makes it seem to be alive. Gabe is a handsome fellow, your kitchen is well furnished with interesting critters.
dmsilev
I did my annual Operation Cake over the past several weeks (trialing recipes for Thanksgiving, using my coworkers as guinea pigs; I’m very popular this time of year….). Winner was Chocolate almond cake with Amaretti cookie crumbs. Really tasty, and very easy to make, basically just add everything into a food processor, blend, pour into pan, bake.
p.a.
Beef stew: flour or no? Pistols at dawn.
I’m late to the party, but Maangchi on utube is the bomb. I love “add 1 cup hot pepper flakes to 1/2 cup hot pepper paste…” gojukaru/gojuchang 🌶🌶🌶
Mary G
Love her so much. great thread with great photos.
TaMara (HFG)
@polyorchnid octopunch: I don’t know what half that meant, but I had to sign out and sign back in to get to see new comments.
maeve
My mom used to put instant coffee in her beef stew. Actually was a good additive. That was back in the day before we all became coffee snobs and instant freeze-dried coffee was a relevation.
polyorchnid octopunch
@TaMara (HFG): Well, when I try to load a page (say click a link to go to the next article, or reload the comments, or… whatever) I stare at a blank page for eighteen seconds before anything starts to happen. Total load time for the whole thing clocks in at nearly thirty seconds. It should be taking a second, maybe three. I profiled the network performance using the developer tools in Chrome, and it tells me that it’s sitting waiting for the server for 18 seconds… and this time is being remarkably consistent. Something’s not right… not sure if it’s the sight or the content distribution network (stackpathcdn.com is one of those; they help deliver pages in a timely way to far flung parts of the planet and provide a defence against DDoS attacks). Er, DDoS is “Distributed Denial of Service”. Unfortunately they are not distributing the site in a timely way to me….
Mathguy
The best beef stew recipe I’ve come across. Make this when the weather turns cold and it’s wonderful.
waratah
I tried a different beef stew recipe last weekend except it called for nut brown ale. I had trouble finding it only one liquor shop had it. It was made in Santa Fe. I liked the flavor of the gravy it tasted like beer. The beer was in cans and they had put strong plastic rings around the top. I was close to posting Balloon Juice to ask how to get a can unlocked. My daughter arrived and she finally resorted to google to get one off.
polyorchnid octopunch
FWIW, the host that is holding it all up is b2a3m9g8.stackpathcdn.com…
waratah
@dmsilev: I liked how simple you said the cake was but ftfnyt would not give me access.
Adam L Silverman
Also, kosher for Passover!
Adam L Silverman
@TaMara (HFG): @polyorchnid octopunch: I’ve pushed it to Alain. But given that it’s Friday at 10:20 PM EST…
dmsilev
@waratah: Sorry about that; I thought their paywall was still leaky. I confess I still subscribe to them, mostly for the crossword and the recipes.
Steeplejack
I have updated the queso recipe I dropped in a non-food thread a week or so ago. I made again it last weekend and rounded the ingredients down to make them more convenient and easier to halve/double.
Mexican Queso Blanco (Cheese Dip)
Prep: 5-10 minutes.
Cook: 5-10 minutes.
Yield: About 30 fluid ounces.
1 lb. white American cheese.
8 oz. heavy cream (or Half and Half or whole milk).
¼ cup diced green chiles (canned), or to taste.
2 pickled jalapeños, diced (or equivalent from a jar—6-10 slices, diced), or to taste.
1 oz. pickled jalapeño juice.
Pinch of cumin (optional).
1. Grate the cheese coarsely or cut it into cubes about ½” to 1″ square. (I prefer to grate—less hassle with cold cheese.) Or, if you get the cheese sliced, break each slice into four quarters.
2. Stir together the cheese and cream (or milk) in a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir every minute. The mixture might seem watery during the first few stirs, but it comes together as the cheese melts. Depending on your microwave, you might have to go a little longer than 5 minutes.
3. Remove from the microwave and stir in the rest of the ingredients. Mix well and give it another 30-60 seconds in the microwave to make sure everything is warm.
3. Serve immediately. For a party, you can transfer it to a small slow cooker on the warm or low setting. Or you can give it another zap in the microwave occasionally if it gets too cool or thickens up too much.
You can store any leftover dip in the fridge. (There won’t be any.) Reheat in the microwave, stirring about every 60 seconds until creamy and hot.
Notes:
White American cheese is available at the deli counter in most grocery stores. I have used Land o’ Lakes and Boar’s Head. Or you can use Kraft white American cheese slices (or even store brand). Ix-nay on the Velveeta! This is the ingredient where you don’t want to “substitute” or screw around. The white cheese has the right melting point, and it doesn’t “separate” or get granular as it cools off or is reheated.
You can vary the heat by increasing or decreasing the amount of chiles and jalapeños. The amounts above are about middle of the road. I definitely recommend including the jalapeño juice, even if your eaters are picky or spice-o-phobic. Doesn’t add much heat and perks up the taste.
Adam L Silverman
@TaMara (HFG): @polyorchnid octopunch: I commented too soon. Alain just sent:
TaMara (HFG)
@waratah: If have the option, open in an incongnito tab and you should be able to read it. I had no problem. I would just post it here, but I don’t know how the copyright works on their recipes.
Platonailedit
@polyorchnid octopunch:
I had the same problem for months, even notified Alain. Then suddenly, without doing anything from my side, the problem went away about 10 days back and the site is loading fast now. I hope I didn’t jinx it. Fingers crossed.
Sticky nyms seem like a trumpian promise around here though.
Omnes Omnibus
Stew is easy. Sear the meat. then put it in a pot with onions, potatoes, mushrooms, and a bottle of red wine. Let it cook. Salt and pepper to taste.
maeve
@Omnes Omnibus:
Add frozen peas at the end. Also add a tsp of instant coffee. Also too carrots.
NotMax
Many years of stew making have led to the conclusion that, especially in the fall and winter when it is more available, adding some apple cider (may have to cut back on other liquids, but usually not a consideration unless using beef stock) comes closest to beef stew nirvana.
Would be curious to try your recipe, substituting – or maybe half and half ratio – apple brandy (calvados) for the bourbon.
Omnes Omnibus
@maeve: Not a cooked carrots guy. Frozen peas? Added.
Steeplejack
@maeve:
I’ve said it before, I’ll say it again: Trader Joe’s instant coffee (in the jar, not the packets) is pretty good coffee, not just instant coffee. On a non-snobby scale, of course. Particularly good for travel: anywhere you can find hot water you can have your own reliable coffee.
Yarrow
@TaMara (HFG): Incognito tab doesn’t work for me.
evap
I’m going to make Korean cauliflower tomorrow, or as we call it around here, cauliflower crack (because it’s so addictive). Deep fried cauliflower florets in a batter which contains sesame seeds and dried shredded coconut with a sauce that is very heavy on the gojuchang. Heavenly. Recipe from Serious Eats, where I learned the secret of making really crisp fried stuff: vodka in the batter. Use half water, half vodka. It really works!
maeve
@Omnes Omnibus:
If you don’t like cooked carrots I probably can’t tempt you into parsnips – a cross between carrots and potatoes with a hint of the spiciness of radish.
Omnes Omnibus
@maeve: No.
Adam L Silverman
@Yarrow: Your cover is blown! Activate your exfil plan immediately!
Adam L Silverman
@Omnes Omnibus: Thoughts on rutabagas?
Omnes Omnibus
@Adam L Silverman: Kill them on sight.
My grandfather and my brother would cut them and eat with salt.
Repatriated
@Aziz, light!:
Only you can prevent forest fires. Seriously, it’s only you – there’s no funding for anyone else. Here’s your rake. Good luck!
Obvious Russian Troll
My favorite beef stew comes from a recipe I found for lamb couscous 20-30 years ago. I’ve never actually made it like the recipe, and I’ve never made it with lamb, but it’s almost impossible to screw up.
I think that’s true of beef stew in general. Some is better than others, but it’s a forgiving dish.
TaMara (HFG)
@Omnes Omnibus: Turnips?
Steeplejack
@waratah:
For recipes, the NYT sign-up is relatively noninvasive: you have to create an “account” (by putting in an e-mail address and password—not your regular e-mail password!), but there is no charge and on the sign-up page you can opt out of receiving e-mail.
Say what you will about the tenets of the NYT’s political reporting, they do have a lot of great recipes.
Omnes Omnibus
@TaMara (HFG): I like my stew recipe.
TaMara (HFG)
@Omnes Omnibus: Oh, I wasn’t suggesting changing it, I thought we were just discussing veggies we like and don’t like. LOL. I’m not big on mushrooms, I like the flavor, but the texture makes me cringe, same with cooked carrots.
Jay
@p.a.: @maeve:
You are not supposed to use flour. You are supposed to use rue. Deglaze the browning pan with butter. Once deglazed add flour and stir until you have something that looks like couscous, then “toast” that off and use to thicken the stew.
Jay
@Repatriated:
Don’t you mean her rake will arrive in 9-12 shipping days?
Jay
@Omnes Omnibus:
I like raw turnip and rutebega’s. I hate them cooked.
Gin & Tonic
@Jay: It’s roux.
Yarrow
@TaMara (HFG): Texture is apparently the main reason people don’t like the foods they say they dislike, according to people who have studied such things.
waratah
@Steeplejack: thank you I will try it and yes they do have some very good recipes.
I love your queso recipe. I found out about the white American cheese a while back when Abuelos posted the recipe they used. American cheese seems to have the right melting for queso and also quick grilled cheese sandwiches. I use Boars head as it is the only quality one available and the deli will let me have a hunk to shredd I also prefer it for pimento and cheese.
ruemara
I make a beef stew during the winter, but I also toss in some whole brussel sprouts to make it more filling. I’ve already started the holiday baking rituals. So far, peanut butter banana cookie dough, peppermint chip chocolate cookie dough & chipotle dark chocolate cookie dough are resting for baking next week when I’m off. Tomorrow, I think I’ll put together the ginger white chocolate chip dough and cut out little circles of puff pastry for the Thanksgiving dessert tarts. I think that one is going to be cranberry tangerine. Or i can make it something else. I’m still thinking. Next week, I try my hand at making bacon jam as holiday gifts. This house will smell fabulous & that should close out the month, with me just sending out the gift packages.
Jay
@Gin & Tonic:
Thanx.
Yarrow
@Gin & Tonic: Rue would be an odd addition to stew.
Gin & Tonic
@Yarrow: Well, it appears certain that Omnes would rue the addition of most root vegetables.
TriassicSands
TaMara, Food? Who needs food? Gabe. Gabe. Gabe.
Just kidding. But Gabe looks like a real sweetie — though looks can be deceiving (especially among felines).
Right now, I’m suffering from a severe seasonal malady — a large (relatively speaking) growth on my left shoulder. It comes and goes and is more common when the temperature drops. The growth is quite hairy and makes a funny, buzzing sound that I find quite comforting. Some have identified the growth as a heat-sucking parasite. Others think it is just Annie, my cat. I think they’re all correct.
Gin & Tonic
Tonight’s report on the film business: I went to my local megaplex to see A Private War, “playing in theaters everywhere” starting today. Counting me, there were two patrons in the theater.
Jay
@Yarrow:
Not really. There’s two reason’s why stews are often better “the next day”,
The gristle and other connective tissue has been turned into delicious collagen by the heat/cool/reheat process,
And the thickening medium for the “gravy” that is the medium for the stew has absorbed the “meat flavours” and lost it’s “ floury” taste.
Making a roux ( thanks again) rather than using raw flour to thicken allows the roux to lose it’s flour taste and adopt a toasted “meat devjour” taste instead.
I always either use roux, or the 2 day rule to make stew.
Yarrow
@Gin & Tonic: The root vegetables would not be the route to his heart.
@Jay: Rue is a bitter herb.
MomSense
@Adam L Silverman:
I love rutabega. It’s one of my favorite vegetables and it’s a good thing because I’m the only one in my family who will eat it.
If anyone is looking for a tasty butternut squash recipe for Thanksgiving, I make a purée with butter, half ‘n half, real maple syrup, chopped walnuts, and S&P.
You just boil the squash (put a little salt in the water) until tender and drain them. While they are draining add butter, half ‘’n half, and maple syrup to the hot pan. Then add the squash and mash. Add the chopped walnuts and then taste. Season to taste. You can add a touch of cinnamon if you like. I skip it for Thanksgiving because everything is so seasoned.
I’m not sure of the amounts! It sort of depends how much you make and I just add ingredients conservatively because you can always add more but you can’t subtract. Anyway it doesn’t taste too sweet and the walnuts add a nice crunch. It goes very well with stuffing and roasted onions.
For the onions, I buy the pearl onions in the produce section. We do have a local farm that sells bags of red and white pearl onions which look beautiful together. The red ones are tastier. Trim the root ends of the onions, Blanche them for 30 seconds and then give them an ice water bath. You can then just pinch them and the onions pop out of the skins (little kids enjoy helping with this part). Then you put the onions in a shallow baking pan with olive oil, salt, pepper, and a large sprig of sage. Turn the onions in the pan to make sure they are coated and then put them in a 400 degree oven for about 30-35 minutes. You can also put them in a 450 oven but watch them so they don’t burn. When they are finished they will be caramelized on the outside and soft but not mushy.
So simple and so delicious. The sage goes perfectly with the sweetness of the onions.
I wish I could offer amounts but I’m a madwoman in the kitchen. Maybe one of these days I’ll make some videos of my cooking adventures.
Steeplejack
@waratah:
The last time I got the white cheese I wasn’t paying close attention and let the deli person slice it up. I used that in the queso recipe and it came out fine. I might continue to do that in the future; breaking up the slices was easier and quicker than grating/slicing a whole pound.
My final experiment will be to make the queso with Kraft White American Singles, which should be readily available in groceries that don’t have a deli department. They come in 12 oz. packages, so I would drop the cream to 6 oz. in the recipe above.
Ninedragonspot
@Jay: The rue is usually a product of my cookery, not an ingredient (eg. Slow-Cooked Salmon with Reduction of Rue)
Cathie from Canada
@Adam L Silverman: My dad used to say that a stew wasn’t a stew without a turnip and I have found that to be true.
After 35 years of cooking stew with floured beef, I finally discovered Mark Bittman’s great recipe — now I just salt and pepper the meat and brown it well in a dutch oven, remove it, and make an onion gravy in the pot — brown chopped onions in butter, add flour,then beef stock and a can of consomme, add the beef back and cook it for an hour or so, then add potatoes, turnip and carrots plus maybe some more stock or water, and cook it some more until the vegetables are done. So much easier than fooling around with flouring the meat, plus the browned meat makes the gravy even tastier. I love most of Bittman’s recipes and this stew is one of his best.
InternetDragons
Hi, guys. I lurk way more than I post, but I had to post this. I’m in northern California, and it’s apocalyptic here. I won’t go into horrific details; that stuff is all over the media. Folks here are animal lovers, so I am posting to say that the animal rescue groups in Butte County need help.
One simple thing you can do, if so inclined, is donate to the pet pantry of the Butte County Humane Society. They need all the supplies you can imagine – food, beds, crates, litter boxes, leashes, everything. buttehumane.org/donate
Or you can donate to them using Amazon Smile. They have a wish list on Amazon if you want to purchase stuff there that will be sent to them.
The following organizations are also helping and would gladly accept donations (all of these organizations are vetted by the San Jose Mercury News):
Northwest SPCA — nwspca.org/index.php/donate; 530-533-7636
Chico Cat Coalition — chicocatcoalition.org/donation; 530-8941365
Wags & Whiskers Pet Rescue — wagsandwhiskerspetrescue.com/donate.html; 530-895-8888
Horse Plus Humane Society — horseplushumanesociety.org/donate; 1-888-HPHS-077
Tony La Russa’s ARF Disaster Relief — bit.ly/2RSJdyh; 925.256.1273
Cowboy 911 is doing a fantastic job of rescuing animals behind the lines. They need fuel cards. Please mail them to: 24255 Electric Ave., Red Bluff, CA 96080 or donate via paypal to send $ for fuel cards care of [email protected], that’s Jill Pierre. The money goes directly to the benefit of saving the animals of evacuees of the Camp Fire.
If you want to donate to help human survivors, the best place at the moment is the Red Cross. There are smaller local groups doing amazing stuff, but for now Red Cross is the best place to focus donations.
I don’t have the words to convey how horrific this is. It’s unimaginable.
I’m not sure how to format links, so I hope all of this isn’t horribly screwed up. I also hope this post doesn’t get buried; I’m not one of the “known” posters here – but I know many of you have been thinking about those devastated by these fires, so wanted to provide some specific options if you are able to help.
Thank you all. Be good to one another.
Jay
@Yarrow:
Pedant’s unite!!!!!!!
Already using roux instead.
trollhattan
Rat bastard president* will be here tomorrow to go…fix the fire. I hope, just this once, he shuts his yap or at least doesn’t Trump the thing up.
71 dead, missing list over 1,000.
Just don’t, Donald.
Pogonip
@Mary G: No bean-pie fans?
Pogonip
@MomSense: How do you peel those things without a fight?
SectionH
@trollhattan: Oh I hope he does the whole Trump thing. Y’know, so when Duncan gets thrown in jail, CA-50 will go Democratic too. And CA-15…
Yarrow
@Jay: I stand by my comment that rue would be an odd addition to stew.
MomSense
@Pogonip:
Rutabaga or Squash? I use a meat cleaver to cut the ends off to make a flat surface on the bottom and a place to start trimming on the sides. Then I put the vegetable down on a flat end. Butternut are so tall that I cut them in half. Then I start at the top and cut along the sides with a chef’s knife lining up the knife just under the skin. After you go all the way around you just clean up the little strips of skin you missed.
SectionH
I give up. The ginger boy cat/kitten (vet thinks he’s barely over 1 yro, if that) we found in Las Cruces is FeLV pos on first blood test. Which is just perfect because we were supposed to cat-sit for the kids’ 2 young cats while they’re going back to the Midwest… so not.
Reading online, he’s young enough, he could develop immunity, because some cats do that. But we can’t even test that for 3-4 months.
La-da-da-da! Da-da-da-da-dada-dah-da-dah…* I really, really wasn’t ready for another cat of any sort. This whole thing about litter boxes… or being able to go away for a couple of weeks… but really it’s the Destructo-Kitten (which lasts until they’re 3 or more sometimes) that’s wearing me down.
Pogonip
@MomSense: Thank you!
SectionH
@MomSense: Wow. Remind me to never get on your wrong side. ;->
smike
@trollhattan:
Sorry, but he’ll be Trumping it up because that is all he knows. And he will expect you to practice decorum in his presence, thank-you-very-much.
MomSense
@SectionH:
I said I was a madwoman!
For the last couple weeks I’ve been falling asleep super early (toddler bedtime early) and then I’m wide awake at midnight until 2 or 3 am. This ever happen to anyone else?
Anne Laurie
@polyorchnid octopunch: I don’t speak tech, but I strongly suspect this is one of the reasons Cole will be doing a fund drive for a complete rebuild of the site!
Yarrow
@MomSense: Happens to someone I know. He gets up and works for a few hours and then goes back to bed.
Anne Laurie
@Yarrow:
Well, for some things, maybe. But I hate fish flavor, even unto nori soup, or the ‘not very much’ fish paste that’s included in just about every Thai restaurant dish that’s ever been pressed upon me. My taste buds can identify (& reject) a level of fish-inclusion that sophisticated lab equipment might miss. And since my dad was a chowhound who worked on the NYC piers, I have tasted just about every variety of seafood this side of fugu… and I didn’t like any of them!
(Yes, I live in New England, and cannot always avoid seafood restaurants. Fortunately, scallops — true scallops — don’t taste like fish *shrug* And canned-tuna salad with mayo is fine. As for the quintessential NE tourist icon, lobster is one of those extremely divisive foods where there’s usually an alternative offered… and always at least one person at the party who’s more than happy to eat my share of the crustaceans.)
Yarrow
@Anne Laurie: That must be difficult. It’s funny the things that people like or don’t like.
Anne Laurie
@Yarrow: By which you mean: You must be very annoying when the group is picking a restaurant. (/snark)
Actually, the older I get, the less I fuss about it. There’s always salads or sides, even at a lobstah shack…
Yarrow
@Anne Laurie: I don’t mean that at all.
SectionH
@MomSense: I resemble that… haven’t had a settled time zone for basically ever. I finally figured out my actual circadian clock is set for 36 hours. That explains a lot.
If you’re not used to it, it can suck. Best advice is don’t sweat it.
opiejeanne
@Mary G: Gabe reminds me of a Pallas cat, the way his face is shaped. He’s adorable.
My beef stew recipe is from Peg Bracken’s I Hate To Cook Book. It’s called Stayabed Stew, and it’s very good. I toss in some frozen peas and a half cup of red wine, if there’s some leftover.
Recipe here: recipelink.com/msgbrd/board_31/2002/FEB/8622.html
opiejeanne
@Adam L Silverman: Rutabegas are also known as Swedes for some reason. They’re just turnips in fancy dress.
When I was a kid we would drive from California to visit my grandparents in Missouri (Mom’s parents) every other summer, and they had a garden plot with all rented somewhere in Independence. My grandmother pulled up a gigantic turnip, smacked her lips, and announced she was going to make turnip soup. My mom turned to my dad and quietly said, “I’m ready to go home.”
Grandma didn’t hear which is good, but I thought it was hilarious.
opiejeanne
@Yarrow: I read somewhere that a mild allergy may also be the reason for some strong dislikes of certain foods. I have an allergy to tomatoes and hated them as a kid, but never connected the itching of the roof of my mouth with eating the very acidic tomatoes my dad always grew until I was grown up.
SectionH
@Anne Laurie: Sounds to me like you may be a supertaster for a flavor or 2. Yes, no, it’s Not a cool thing as a rule, in spite of the woowoo in the past. I’m that way about mustard, or generally anything remotely “pickley.” Subtlest perfect mustard sauce anywhere – blech. It overwhelms everything else.
And then, I also do remember actually puking just smelling beef cooking when I was pregnant. It’s not all about one’s higher brain.
At least one of the upsides of Mr S’s premature curmudgenry was we stopped doing fannish dinners a very long time ago.
yes I edited. It’s better now.
rikyrah
Gabe is too cute 😻
tybee
best rutabaga recipe i ever heard:
go dig a 2 foot deep hole in an unused part of the yard.
peel the rutabaga, saving the peels.
dice the rutabaga, put in a pot and cover with water.
bring the water to a slow boil and cook until the rutabaga is fork tender.
put the peels in the pot, take the pot outside and pour in the hole.
go back inside and find something good to eat.
debbie
@Anne Laurie:
Try adding cinnamon to your tuna and mayo. It’s awesome!
Miss Bianca
@debbie: really? I like to add curry powder to mine
But cinnamon with black beans is a win!