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You are here: Home / Food & Recipes / Cooking / Friday Recipes: Multi-Pot Bourbon Beef Stew and Cookies

Friday Recipes: Multi-Pot Bourbon Beef Stew and Cookies

by TaMara (HFG)|  November 16, 20189:00 pm| 97 Comments

This post is in: Cooking, Open Threads, Recipes

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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.

Previous Post: « Friday News Dump – Leak Edition and Open Thread
Next Post: California Disaster Relief (Pet) Bleg »

Reader Interactions

97Comments

  1. 1.

    Aziz, light!

    November 16, 2018 at 9:04 pm

    Although I work for the US Forest Service, I haven’t been issued my rake yet.

  2. 2.

    Mary G

    November 16, 2018 at 9:07 pm

    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.

  3. 3.

    tybee

    November 16, 2018 at 9:13 pm

    we’re not doing “thanksgiving” either but there will be a zatarain’s injected turkey baked this week.

  4. 4.

    WaterGirl

    November 16, 2018 at 9:14 pm

    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.

  5. 5.

    WaterGirl

    November 16, 2018 at 9:15 pm

    @Aziz, light!: That’s okay, I heard Trump will be throwing rakes to the crowd in CA in lieu of paper towels.

  6. 6.

    Jeffro

    November 16, 2018 at 9:16 pm

    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!

  7. 7.

    Litlebritdifrnt

    November 16, 2018 at 9:18 pm

    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.

  8. 8.

    Jeffro

    November 16, 2018 at 9:19 pm

    @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”

  9. 9.

    Major Major Major Major

    November 16, 2018 at 9:23 pm

    It’s amazing, somehow both my mom and my mother in law make the best beef stew.

  10. 10.

    TaMara (HFG)

    November 16, 2018 at 9:25 pm

    @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.

  11. 11.

    Mary G

    November 16, 2018 at 9:28 pm

    Awful:

    BREAKING: Northern California sheriff says more than 1,000 now unaccounted for after fire, list being constantly updated.— The Associated Press (@AP) November 17, 2018

  12. 12.

    Mary G

    November 16, 2018 at 9:29 pm

    @TaMara (HFG): There is an epic battle going on in my Twitter feed about pumpkin/pecan/sweet potato pies.

  13. 13.

    Citizen Scientist

    November 16, 2018 at 9:30 pm

    Thanks for the recipes Tamara, but I have to admit it was the photo of Gabe that drew me in. ;)

  14. 14.

    polyorchnid octopunch

    November 16, 2018 at 9:34 pm

    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.

  15. 15.

    Hilfy

    November 16, 2018 at 9:34 pm

    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.

  16. 16.

    dmsilev

    November 16, 2018 at 9:34 pm

    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.

  17. 17.

    p.a.

    November 16, 2018 at 9:35 pm

    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 🌶🌶🌶

  18. 18.

    Mary G

    November 16, 2018 at 9:45 pm

    Love her so much. great thread with great photos.

    These preschoolers have a very special visitor! As part of her book tour @MichelleObama stopped by the @paralosninosorg early education center on Skid Row to read to a group of 4yos #Becoming @LAist @KPCC pic.twitter.com/Sw87o9wfLO— Priska Neely (@priskaneely) November 15, 2018

  19. 19.

    TaMara (HFG)

    November 16, 2018 at 9:49 pm

    @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.

  20. 20.

    maeve

    November 16, 2018 at 9:58 pm

    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.

  21. 21.

    polyorchnid octopunch

    November 16, 2018 at 10:00 pm

    @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….

  22. 22.

    Mathguy

    November 16, 2018 at 10:02 pm

    The best beef stew recipe I’ve come across. Make this when the weather turns cold and it’s wonderful.

  23. 23.

    waratah

    November 16, 2018 at 10:02 pm

    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.

  24. 24.

    polyorchnid octopunch

    November 16, 2018 at 10:04 pm

    FWIW, the host that is holding it all up is b2a3m9g8.stackpathcdn.com…

  25. 25.

    waratah

    November 16, 2018 at 10:13 pm

    @dmsilev: I liked how simple you said the cake was but ftfnyt would not give me access.

  26. 26.

    Adam L Silverman

    November 16, 2018 at 10:18 pm

    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.

    Also, kosher for Passover!

  27. 27.

    Adam L Silverman

    November 16, 2018 at 10:20 pm

    @TaMara (HFG): @polyorchnid octopunch: I’ve pushed it to Alain. But given that it’s Friday at 10:20 PM EST…

  28. 28.

    dmsilev

    November 16, 2018 at 10:21 pm

    @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.

  29. 29.

    Steeplejack

    November 16, 2018 at 10:21 pm

    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.

  30. 30.

    Adam L Silverman

    November 16, 2018 at 10:22 pm

    @TaMara (HFG): @polyorchnid octopunch: I commented too soon. Alain just sent:

    I just emptied current caches. Should help.

  31. 31.

    TaMara (HFG)

    November 16, 2018 at 10:26 pm

    @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.

  32. 32.

    Platonailedit

    November 16, 2018 at 10:26 pm

    @polyorchnid octopunch:

    I’m literally waiting for 18 seconds on whatever edge host on stackpathcdn.com is serving it up before anything even starts to happen.

    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.

  33. 33.

    Omnes Omnibus

    November 16, 2018 at 10:29 pm

    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.

  34. 34.

    maeve

    November 16, 2018 at 10:39 pm

    @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.

    Add frozen peas at the end. Also add a tsp of instant coffee. Also too carrots.

  35. 35.

    NotMax

    November 16, 2018 at 10:41 pm

    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.

  36. 36.

    Omnes Omnibus

    November 16, 2018 at 10:42 pm

    @maeve: Not a cooked carrots guy. Frozen peas? Added.

  37. 37.

    Steeplejack

    November 16, 2018 at 10:43 pm

    @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.

  38. 38.

    Yarrow

    November 16, 2018 at 10:45 pm

    @TaMara (HFG): Incognito tab doesn’t work for me.

  39. 39.

    evap

    November 16, 2018 at 10:55 pm

    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!

  40. 40.

    maeve

    November 16, 2018 at 10:55 pm

    @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.

  41. 41.

    Omnes Omnibus

    November 16, 2018 at 10:57 pm

    @maeve: No.

  42. 42.

    Adam L Silverman

    November 16, 2018 at 10:59 pm

    @Yarrow: Your cover is blown! Activate your exfil plan immediately!

  43. 43.

    Adam L Silverman

    November 16, 2018 at 11:00 pm

    @Omnes Omnibus: Thoughts on rutabagas?

  44. 44.

    Omnes Omnibus

    November 16, 2018 at 11:02 pm

    @Adam L Silverman: Kill them on sight.

    My grandfather and my brother would cut them and eat with salt.

  45. 45.

    Repatriated

    November 16, 2018 at 11:03 pm

    @Aziz, light!:

    Although I work for the US Forest Service, I haven’t been issued my rake yet.

    Only you can prevent forest fires. Seriously, it’s only you – there’s no funding for anyone else. Here’s your rake. Good luck!

  46. 46.

    Obvious Russian Troll

    November 16, 2018 at 11:03 pm

    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.

  47. 47.

    TaMara (HFG)

    November 16, 2018 at 11:04 pm

    @Omnes Omnibus: Turnips?

  48. 48.

    Steeplejack

    November 16, 2018 at 11:06 pm

    @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.

  49. 49.

    Omnes Omnibus

    November 16, 2018 at 11:10 pm

    @TaMara (HFG): I like my stew recipe.

  50. 50.

    TaMara (HFG)

    November 16, 2018 at 11:20 pm

    @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.

  51. 51.

    Jay

    November 16, 2018 at 11:22 pm

    @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.

  52. 52.

    Jay

    November 16, 2018 at 11:24 pm

    @Repatriated:

    Don’t you mean her rake will arrive in 9-12 shipping days?

  53. 53.

    Jay

    November 16, 2018 at 11:26 pm

    @Omnes Omnibus:

    I like raw turnip and rutebega’s. I hate them cooked.

  54. 54.

    Gin & Tonic

    November 16, 2018 at 11:40 pm

    @Jay: It’s roux.

  55. 55.

    Yarrow

    November 16, 2018 at 11:42 pm

    @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.

  56. 56.

    waratah

    November 16, 2018 at 11:42 pm

    @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.

  57. 57.

    ruemara

    November 16, 2018 at 11:43 pm

    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.

  58. 58.

    Jay

    November 16, 2018 at 11:44 pm

    @Gin & Tonic:

    Thanx.

  59. 59.

    Yarrow

    November 16, 2018 at 11:44 pm

    @Gin & Tonic: Rue would be an odd addition to stew.

  60. 60.

    Gin & Tonic

    November 16, 2018 at 11:49 pm

    @Yarrow: Well, it appears certain that Omnes would rue the addition of most root vegetables.

  61. 61.

    TriassicSands

    November 16, 2018 at 11:50 pm

    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.

  62. 62.

    Gin & Tonic

    November 16, 2018 at 11:51 pm

    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.

  63. 63.

    Jay

    November 16, 2018 at 11:54 pm

    @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.

  64. 64.

    Yarrow

    November 16, 2018 at 11:58 pm

    @Gin & Tonic: The root vegetables would not be the route to his heart.

    @Jay: Rue is a bitter herb.

  65. 65.

    MomSense

    November 17, 2018 at 12:02 am

    @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.

  66. 66.

    Steeplejack

    November 17, 2018 at 12:17 am

    @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.

  67. 67.

    Ninedragonspot

    November 17, 2018 at 12:17 am

    @Jay: The rue is usually a product of my cookery, not an ingredient (eg. Slow-Cooked Salmon with Reduction of Rue)

  68. 68.

    Cathie from Canada

    November 17, 2018 at 12:23 am

    @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.

  69. 69.

    InternetDragons

    November 17, 2018 at 12:26 am

    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.

  70. 70.

    Jay

    November 17, 2018 at 12:29 am

    @Yarrow:

    Pedant’s unite!!!!!!!

    Already using roux instead.

  71. 71.

    trollhattan

    November 17, 2018 at 12:38 am

    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.

  72. 72.

    Pogonip

    November 17, 2018 at 12:52 am

    @Mary G: No bean-pie fans?

  73. 73.

    Pogonip

    November 17, 2018 at 12:53 am

    @MomSense: How do you peel those things without a fight?

  74. 74.

    SectionH

    November 17, 2018 at 12:57 am

    @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…

  75. 75.

    Yarrow

    November 17, 2018 at 1:01 am

    @Jay: I stand by my comment that rue would be an odd addition to stew.

  76. 76.

    MomSense

    November 17, 2018 at 1:02 am

    @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.

  77. 77.

    SectionH

    November 17, 2018 at 1:06 am

    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.

  78. 78.

    Pogonip

    November 17, 2018 at 1:10 am

    @MomSense: Thank you!

  79. 79.

    SectionH

    November 17, 2018 at 1:13 am

    @MomSense: Wow. Remind me to never get on your wrong side. ;->

  80. 80.

    smike

    November 17, 2018 at 1:17 am

    @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.

    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.

  81. 81.

    MomSense

    November 17, 2018 at 1:30 am

    @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?

  82. 82.

    Anne Laurie

    November 17, 2018 at 1:36 am

    @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!

  83. 83.

    Yarrow

    November 17, 2018 at 1:47 am

    @MomSense: Happens to someone I know. He gets up and works for a few hours and then goes back to bed.

  84. 84.

    Anne Laurie

    November 17, 2018 at 1:51 am

    @Yarrow:

    Texture is apparently the main reason people don’t like the foods they say they dislike, according to people who have studied such things.

    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.)

  85. 85.

    Yarrow

    November 17, 2018 at 1:56 am

    @Anne Laurie: That must be difficult. It’s funny the things that people like or don’t like.

  86. 86.

    Anne Laurie

    November 17, 2018 at 2:02 am

    @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…

  87. 87.

    Yarrow

    November 17, 2018 at 2:13 am

    @Anne Laurie: I don’t mean that at all.

  88. 88.

    SectionH

    November 17, 2018 at 2:46 am

    @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.

  89. 89.

    opiejeanne

    November 17, 2018 at 2:55 am

    @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

  90. 90.

    opiejeanne

    November 17, 2018 at 3:04 am

    @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.

  91. 91.

    opiejeanne

    November 17, 2018 at 3:08 am

    @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.

  92. 92.

    SectionH

    November 17, 2018 at 3:27 am

    @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.

  93. 93.

    rikyrah

    November 17, 2018 at 5:28 am

    Gabe is too cute 😻

  94. 94.

    tybee

    November 17, 2018 at 6:15 am

    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.

  95. 95.

    debbie

    November 17, 2018 at 8:25 am

    @Anne Laurie:

    Try adding cinnamon to your tuna and mayo. It’s awesome!

  96. 96.

    Miss Bianca

    November 17, 2018 at 10:15 am

    @debbie: really? I like to add curry powder to mine
    But cinnamon with black beans is a win!

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Johngcole avatarJohn Cole@Johngcole·
12m 1202791891240132609

This is about Turley, but I had forgotten about Rosen.

The Republicans’ Star Impeachment Scholar Is a Shameless Hack via @thenation https://www.thenation.com/article/turley-impeachment-hypocrisy/

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Johngcole avatarJohn Cole@Johngcole·
2h 1202771895122382848

I just informed my animals that we are going to wang chung tonight

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Johngcole avatarJohn Cole@Johngcole·
3h 1202750788591902720

New Post added at Balloon Juice - Unter -

Balloon Juice | Unter

Uber issues their 2018 safety report a few days before the end of 2019. All hail the self-regulating free market! Uber disclosed 3,000 sexual assaults...

www.balloon-juice.com

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Johngcole avatarJohn Cole@Johngcole·
4h 1202732689897512960

hahahahaha this cheered me up though

Kyle Griffin@kylegriffin1

The House Ethics Committee has notified Republican Rep. Duncan Hunter that his recent guilty plea means he should no longer cast votes in the House. https://www.rollcall.com/news/congress/following-guilty-plea-duncan-hunter-barred-voting-house

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Johngcole avatarJohn Cole@Johngcole·
4h 1202732566471696384

that’s it one hour of reading the news and I am done with this fucking bullshit I am going to go level a warlock or maybe play a jedi

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Johngcole avatarJohn Cole@Johngcole·
4h 1202732304730411008

oh for fuck's sake how anyone could think the Democrats are bad for the budget let alone a contender for the dem nomination

c'mon pete be best

Liz Goodwin@lizcgoodwin

“My party’s not known for worrying about the deficit or the debt too much but it’s time for us to start getting into that,” Mayor Pete says in NH town hall in response to voter anxious about debt. Says everything his campaign has proposed is paid for.

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Johngcole avatarJohn Cole@Johngcole·
4h 1202730252356771846

prolly also a little sad he’s dead BECAUSE THEY TOOK A FUCKING NINE YEAR OLD OUT TO PLAY WITH GUNS

ABC News@ABC

Family of 9-year-old boy killed in hunting accident grateful his organs have saved three lives. https://abcn.ws/2Yjtj4p

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Johngcole avatarJohn Cole@Johngcole·
4h 1202730030419320832

I have no idea what is going to happen in the 2020 election but I am totally looking forward to 2024 when even the cultists will agree that he who shall not be named is too fucking old to run.

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Johngcole avatarJohn Cole@Johngcole·
4h 1202729537508978688

simon cowell is a garbage human being and more people should be supporting Gabrielle Union for standing up

Time’s Up Blasts Gabrielle Union’s Ouster as Reality Show Judge

The actress Gabrielle Union in 2018. She was let go as a judge on “America’s Got Talent,” reportedly after clashing with her fellow judge Simon Cowell and other producers.

Time‘s Up Blasts Gabrielle Union‘s Ouster as Reality Show Judge

The actress was reportedly fired from ”America‘s Got Talent” after she complained about racially insensitive and other problematic b...

nyti.ms

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Johngcole avatarJohn Cole@Johngcole·
4h 1202729087753695232

quillette is awful and you should never click on their links or send them any traffic

Why Racists (and Liberals!) Keep Writing for Quillette via @thenation

Why Racists (and Liberals!) Keep Writing for Quillette

The online magazine of the “intellectual dark web” is repackaging discredited race science.

www.thenation.com

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