BuffJim Posted December 5, 2020 Share #1 Posted December 5, 2020 I’m making a beef stew. Never done one before. Basically like a beef soup, but I’ll start with a butter and flour roux. Might add some red wine, or maybe Red Bull for more flavor. I’ve cooked with red wine before, but never Red Bull. 3 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 5, 2020 Share #2 Posted December 5, 2020 I would not put Red Bull in beef stew. But I like the roux and red wine. You do you. I’m making chili. I have to figure out something for Wo7 as she doesn’t do spicy. Maybe cornbread. I’m working at the LBS today so tonight might be takeout 2 Link to comment Share on other sites More sharing options...
Popular Post MickinMD ★ Posted December 5, 2020 Popular Post Share #3 Posted December 5, 2020 Today, while I ponder why Saturday isn't Saturnday, I'm making the very excellent Martha Stewart's Savory Fall Stew: Italian Sausage, Butternut Squash, Carrots, Fennel, Onion (calls for Pearl, I just slice Sweet), Brussels Sprouts, Diced Tomatoes, Parsnips (couldn't find any so I doubled the carrots), "a bundle of fresh herbs" (I just sprinkle in Dry Italian Seasoning and Garlic Powder), to which I add potatoes and which is covered to about the top of the veggies with Chicken Stock (made with Better Than Bouillon Chicken Base). 5 Link to comment Share on other sites More sharing options...
Airehead Posted December 5, 2020 Share #4 Posted December 5, 2020 33 minutes ago, MickinMD said: Today, while I ponder why Saturday isn't Saturnday, I'm making the very excellent Martha Stewart's Savory Fall Stew: Italian Sausage, Butternut Squash, Carrots, Fennel, Onion (calls for Pearl, I just slice Sweet), Brussels Sprouts, Diced Tomatoes, Parsnips (couldn't find any so I doubled the carrots), "a bundle of fresh herbs" (I just sprinkle in Dry Italian Seasoning and Garlic Powder), to which I add potatoes and which is covered to about the top of the veggies with Chicken Stock (made with Better Than Bouillon Chicken Base). I make this but with turnips instead of parsnips. They are hard to find in rochester 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted December 5, 2020 Share #5 Posted December 5, 2020 I am just the sous chef. I do the salads, cut veggies, etc. Last night's salad went largely uneaten so I am ahead of the game for today. 3 Link to comment Share on other sites More sharing options...
Popular Post bikeman564™ Posted December 5, 2020 Popular Post Share #6 Posted December 5, 2020 @jsharr inspired me I'm making enchiladas tonight 3 2 1 Link to comment Share on other sites More sharing options...
bikeman564™ Posted December 5, 2020 Share #7 Posted December 5, 2020 9 minutes ago, Philander Seabury said: I am just the sous chef. I do the salads, cut veggies, etc. Last night's salad went largely uneaten so I am ahead of the game for today. I made a big salad for dinner earlier this week. Sometimes I like that for dinner 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted December 5, 2020 Share #8 Posted December 5, 2020 1 minute ago, bikeman564™ said: I made a big salad for dinner earlier this week. Sometimes I like that for dinner Oh yes, the big salad! 1 Link to comment Share on other sites More sharing options...
bikeman564™ Posted December 5, 2020 Share #9 Posted December 5, 2020 Just now, Philander Seabury said: Oh yes, the big salad! it's like a regular salad, with a lot of stuff in it 1 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted December 5, 2020 Share #10 Posted December 5, 2020 5 minutes ago, bikeman564™ said: it's like a regular salad, with a lot of stuff in it Yup! The key is to put enough "stuff" in it that you won't be hungry and snack your ass off later that evening. 2 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 5, 2020 Share #11 Posted December 5, 2020 I made chili this morning. I have more ground beef so Wo7 will have a burger. I put the chili in the instant pot set to slow cook starting at 2:00. I’ll get home around seven. The chili will be good. 3 Link to comment Share on other sites More sharing options...
Forum Administrator Posted December 5, 2020 Share #12 Posted December 5, 2020 2 hours ago, BuffJim said: I’m making a beef stew. Never done one before. Basically like a beef soup, but I’ll start with a butter and flour roux. Might add some red wine, or maybe Red Bull for more flavor. I’ve cooked with red wine before, but never Red Bull. I am making the same thing tomorrow! I used to make a beef stew without the roux, but once I did, there is no going back. You will love it if you leave out the Red Bull. Today I am trying a new ramen recipe with ground beef. I've never made a soup with ground beef before... I'm a little worried. 2 1 Link to comment Share on other sites More sharing options...
BuffJim Posted December 5, 2020 Author Share #13 Posted December 5, 2020 26 minutes ago, Forum Administrator said: I am making the same thing tomorrow! I used to make a beef stew without the roux, but once I did, there is no going back. You will love it if you leave out the Red Bull. Today I am trying a new ramen recipe with ground beef. I've never made a soup with ground beef before... I'm a little worried. The Red Bull part was a little literary flair. Never even tried the stuff. I will add about a half cup of wine. 1 1 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted December 5, 2020 Share #14 Posted December 5, 2020 20 minutes ago, BuffJim said: The Red Bull part was a little literary flair. Never even tried the stuff. I will add about a half cup of wine. You could add a dark beer instead... 3 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted December 5, 2020 Share #15 Posted December 5, 2020 Well..I believe I will be transitioning to a more regular diet..however gonna try to maintain lower carb...the egg roll bowl..I had earlier in the week was great..use the google! 3 Link to comment Share on other sites More sharing options...
Forum Administrator Posted December 5, 2020 Share #16 Posted December 5, 2020 7 minutes ago, petitepedal said: You could add a dark beer instead... Ohhhhh.... I think I will do that instead. 2 Link to comment Share on other sites More sharing options...
MoseySusan Posted December 5, 2020 Share #17 Posted December 5, 2020 My kitchen is an induction burner and microwave. We’ll probably order pizza tonight. 2 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 5, 2020 Share #18 Posted December 5, 2020 1 hour ago, roadsue said: My kitchen is an induction burner and microwave. We’ll probably order pizza tonight. It is exciting 1 Link to comment Share on other sites More sharing options...
ChrisL Posted December 5, 2020 Share #19 Posted December 5, 2020 I could go for beef stew about now but WOChrisL isn’t a big fan of red meat these days. I don’t care for red wine in my stew but that’s me. Ever had the Philipino beef stew with coconut milk? Oh man it was all I could do to not stick my face in the bowl & lick it clean. 2 Link to comment Share on other sites More sharing options...
2Far ★ Posted December 5, 2020 Share #20 Posted December 5, 2020 Grilled, marinated chicken over Fettuccine Alfredo. The chicken’s currently marinating. 3 Link to comment Share on other sites More sharing options...
Zephyr Posted December 5, 2020 Share #21 Posted December 5, 2020 I am making my Jamacian bbq ribs today. No idea what I will do for sides..., and to balance it out, I will make Vegan chili on Sunday. 2 Link to comment Share on other sites More sharing options...
Randomguy Posted December 5, 2020 Share #22 Posted December 5, 2020 2 hours ago, Old No. 7 said: I made chili this morning. I have more ground beef so Wo7 will have a burger. I put the chili in the instant pot set to slow cook starting at 2:00. I’ll get home around seven. The chili will be good. What kind of beans did you use? I am thinking of making chili with pinto beans today, and later roasting some vegetables. 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted December 5, 2020 Share #23 Posted December 5, 2020 Just now, Randomguy said: What kind of beans did you use? I am thinking of making chili with pinto beans today, and later roasting some vegetables. When I have to add beans, I’ll add black and pintos. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 5, 2020 Share #24 Posted December 5, 2020 19 minutes ago, Randomguy said: What kind of beans did you use? I am thinking of making chili with pinto beans today, and later roasting some vegetables. Ghost beans. You can’t see them. This is Texas chili not Ohio spicy bean soup with meat. 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 5, 2020 Share #25 Posted December 5, 2020 20 minutes ago, Randomguy said: What kind of beans did you use? I am thinking of making chili with pinto beans today, and later roasting some vegetables. I made some last week with black and red beans 2 Link to comment Share on other sites More sharing options...
Popular Post Airehead Posted December 5, 2020 Popular Post Share #26 Posted December 5, 2020 I have oven roasted tomatoes with basil and olive oil in the freezer. I am going to turn them into cream of tomato soup and pair that with grilled cheese and apple sandwiches. 3 2 Link to comment Share on other sites More sharing options...
Randomguy Posted December 5, 2020 Share #27 Posted December 5, 2020 17 minutes ago, ChrisL said: I could go for beef stew about now but WOChrisL isn’t a big fan of red meat these days. I don’t care for red wine in my stew but that’s me. Ever had the Philipino beef stew with coconut milk? Oh man it was all I could do to not stick my face in the bowl & lick it clean. I am not much on the wine in stew, either, I suppose it is ok. Fancier recipes all call for it, though. 1 Link to comment Share on other sites More sharing options...
Randomguy Posted December 5, 2020 Share #28 Posted December 5, 2020 7 minutes ago, Old No. 7 said: Ghost beans. You can’t see them. This is Texas chili not Ohio spicy bean soup with meat. You can't talk like that, you are no Texan! I made my ghetto chili already and am eating it now. It is nice! 2 1 Link to comment Share on other sites More sharing options...
Randomguy Posted December 5, 2020 Share #29 Posted December 5, 2020 8 minutes ago, Airehead said: I made some last week with black and red beans I have found that mixing beans ALWAYS produces the best results when I make baked beans, and think it would transfer over well to most bean dishes. I am trying to eat more beans, you see. 2 Link to comment Share on other sites More sharing options...
Randomguy Posted December 5, 2020 Share #30 Posted December 5, 2020 7 minutes ago, Airehead said: I have oven roasted tomatoes with basil and olive oil in the freezer. I am going to turn them into cream of tomato soup and pair that with grilled cheese and apple sandwiches. Can I come over? 2 Link to comment Share on other sites More sharing options...
Airehead Posted December 5, 2020 Share #31 Posted December 5, 2020 6 minutes ago, Randomguy said: Can I come over? You are always welcome. 1 Link to comment Share on other sites More sharing options...
Randomguy Posted December 5, 2020 Share #32 Posted December 5, 2020 5 minutes ago, Airehead said: You are always welcome. I will be right there! 1 Link to comment Share on other sites More sharing options...
dinneR ★ Posted December 5, 2020 Share #33 Posted December 5, 2020 I've got some clotted cream that's getting old. Anyone got a recipe? 1 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 5, 2020 Share #34 Posted December 5, 2020 4 hours ago, dennis said: I've got some clotted cream that's getting old. Anyone got a recipe? I thought clotted creme was illegal in the US because it is made with unpasteurized milk. Do you k is a guy that knows a guy that operates a shady dairy business? 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted December 5, 2020 Share #35 Posted December 5, 2020 tachos Air fryer tater tots. A bit of browned hamburger on top. Some melted cheese with rotel drizzled over it. Serve on a platter dig in. Side of salad. 2 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 5, 2020 Share #36 Posted December 5, 2020 12 minutes ago, maddmaxx said: tachos Air fryer tater tots. A bit of browned hamburger on top. Some melted cheese with rotel drizzled over it. Serve on a platter dig in. Side of salad. That cheese and Rogelio dip is addictive. 2 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted December 5, 2020 Share #37 Posted December 5, 2020 39 minutes ago, Airehead said: That cheese and Rogelio dip is addictive. Your choice of cheese. If you are really lazy you can simply melt a bit of Velveeta. In addition to the yellow there is also a caso version that is already spiced......not that more rotel would hurt. 1 Link to comment Share on other sites More sharing options...
BuffJim Posted December 6, 2020 Author Share #38 Posted December 6, 2020 30 minutes more simmering til it’s done. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted December 6, 2020 Share #39 Posted December 6, 2020 Look what you feckers made me do. Pilipino style beef stew. 1 1 Link to comment Share on other sites More sharing options...
shootingstar Posted December 6, 2020 Share #40 Posted December 6, 2020 Asparagus with basil, arugula wrapped with proscuitto. On the side is dearie's spaetzle. On another small plate, I had 2 more asparagus bundles but wrapped with dried bresola. I thawed spaetzle since he made it over 8 months ago and tried pan heating it...didn't quite hold. When I served it on platter, spaetzle over more arugula. I put in a few small lumps of goat cheese and mixed it into the hot spaetzel. My supper. 1 1 Link to comment Share on other sites More sharing options...
dinneR ★ Posted December 6, 2020 Share #41 Posted December 6, 2020 6 hours ago, Airehead said: I thought clotted creme was illegal in the US because it is made with unpasteurized milk. Do you k is a guy that knows a guy that operates a shady dairy business? Is it really? That's probably why @Philander Seabury is sick. I wish haggis was legal here. I love that stuff. I might have to talk @sheep_herder into making some for me. 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted December 6, 2020 Share #42 Posted December 6, 2020 6 hours ago, Airehead said: I thought clotted creme was illegal in the US because it is made with unpasteurized milk. Do you k is a guy that knows a guy that operates a shady dairy business? Owl look at the label when I have tomorrow’s scone. 1 Link to comment Share on other sites More sharing options...
Forum Administrator Posted December 6, 2020 Share #43 Posted December 6, 2020 21 hours ago, maddmaxx said: tachos Air fryer tater tots. A bit of browned hamburger on top. Some melted cheese with rotel drizzled over it. Serve on a platter dig in. Side of salad. Back before I had to worry about blood pressure, would make what I called hot dog stew. It was tater tots, hot dogs, hot dog chili, and shredded cheese. It was delicious. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 6, 2020 Share #44 Posted December 6, 2020 17 hours ago, dennis said: Is it really? That's probably why @Philander Seabury is sick. I wish haggis was legal here. I love that stuff. I might have to talk @sheep_herder into making some for me. Have @sheep_herdersend me the sheep bits and I’ll make it for you on Robert Burns day. 2 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 6, 2020 Share #45 Posted December 6, 2020 Follow up post. The chili was phenomenal. Instant Pot is an excellent slow cooker. You can program the start time and keep warm so it’s ready when you get home. Tonight I’m making crab stuffed zucchini. Halve zucchini lengthwise and carve out the center for the filling. Reserve the zucchini guts as they are good for a side dish, sautéed with onion, garlic maybe some frozen corn kernels and some diced tomatoes. Beat an egg with 1/4 cup Mayo. 1 Tblsp Worcestershire sauce, old bay hot sauce, 1 tsp Dijon mustard, old bay seasoning, I don’t tell you how much to use, you know. Add 1 lb real crab from the Chesapeake Bay. 1/4 cup Panko crumbs and fresh chopped parsley. Stuff zucchini boats and bake at 350 for 20 minutes. You could add some freshly grated Parmesan reggiano to the top 4 Link to comment Share on other sites More sharing options...
Airehead Posted December 6, 2020 Share #46 Posted December 6, 2020 14 minutes ago, Old No. 7 said: Follow up post. The chili was phenomenal. Instant Pot is an excellent slow cooker. You can program the start time and keep warm so it’s ready when you get home. Tonight I’m making crab stuffed zucchini. Halve zucchini lengthwise and carve out the center for the filling. Reserve the zucchini guts as they are good for a side dish, sautéed with onion, garlic maybe some frozen corn kernels and some diced tomatoes. Beat an egg with 1/4 cup Mayo. 1 Tblsp Worcestershire sauce, old bay hot sauce, 1 tsp Dijon mustard, old bay seasoning, I don’t tell you how much to use, you know. Add 1 lb real crab from the Chesapeake Bay. 1/4 cup Panko crumbs and fresh chopped parsley. Stuff zucchini boats and bake at 350 for 20 minutes. You could add some freshly grated Parmesan reggiano to the top This sounds delicious if you subbed smashed crackers for the panko crumbs. They are too uppity for bay crab. 1 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 6, 2020 Share #47 Posted December 6, 2020 I had some shrimp so I sautéed it in butter. Took it out, made a béchamel sauce. Added. Jar of pesto made in the summer and frozen. Put the shrimp back in and served over rigatoni. Topped with some Parmesan and some Gruyere. Einstein loved it. I had cauliflower and plain noodles. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 6, 2020 Share #48 Posted December 6, 2020 1 hour ago, Airehead said: This sounds delicious if you subbed smashed crackers for the panko crumbs. They are too uppity for bay crab. To paraphrase the late and great Justin Wilson, the crab, he dead, he don’t care. Besides, I have no crackers in the house 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 6, 2020 Share #49 Posted December 6, 2020 1 1 Link to comment Share on other sites More sharing options...
Airehead Posted December 6, 2020 Share #50 Posted December 6, 2020 Looks delicious. 1 Link to comment Share on other sites More sharing options...
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