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The Ten Most Recent Comments By labrown13

From Talk

Stew advice;

always use a nice chuck roast - it will melt in your mouth if given enough time to cook.

cut into nice size pieces - salt/pepper - dredge in flour
in it goes to a heavy dutch oven type with hot olive oil - you may have to cook in batches.

remove meat and add a large yellow onion and a couple cloves of garlic chopped. cook for 5-6 minutes

add meat back in and a couple tablespoons of flour. cook another few minutes - make sure the flour has cooked

add 2 cans chicken broth while all the time stirring. bring to a boil

add carrots and potaotes.

then you can do one of two things - keep it on top of the stove at a low simmer until meat is tender and vegs are cooked - 45 minutes to an hour

OR

put a tight lid on it and put it in the oven at around 325-350 for at least 90 minutes - the oven definalety adds another level of flavor if you are not in a hurry.

good luck and happy stewing
LA

From Serious Eats

Southern Foodways: Southern Seed Legacy

I love the south and I love oxford - especailly Square Books oh and the meat and 3 at Ajax.

From Talk

Paula Dean.

I was a huge Paula fan when she first showed up on foodnetwork but I think they said hey Paula the audience is loving the southern bit - lets overplay it with more ya'll's. I can only take very small doses of her now - too bad. I agree she is on the path of overexposure and turning in to RR

From Serious Eats

Serious Sandwiches: The Bari Italian

This may sound very white trash and at the time it may have been my age(20 years ago) and the chemicals going into my body but......in Tuscon AZ there was a sandwich shop called EeeGees (sp) - it was a chain in AZ I think - the best italian grinder EVER.

From Serious Eats

Golden Clog Winners Announced

LOVE Ina - she is the best!!
made her incredible vegetable soup provencal on this cold rainy day - saffron gives it the most elegant flavor.
Ina rocks!

Responses to Comments by labrown13

From Talk

Stew advice;

Bitter, feel free to send me your email address -- I'll send you a recipe that you'll love. :)

From Talk

Stew advice;

There's so much good information here, but just thought I'd comment on the herbs:

The choices you list (rosemary, thyme, oregano, basil) could possibly work together, if balanced carefully, but rosemary is something that has to be used very conscientiously--its flavor is so distinct.

However, the sofrito base you linked to would clash with most everything except, possibly, the oregano.

A sofrito is great for stews and so many other dishes, but you might look into playing around with the components of yours when you're after a non-Latin taste. For example, Italian or Spanish cooking might use a sofrito based simply on onions, olive oil, tomatoes (or tomato paste) and garlic. You could also try adding carrots or celery, esp. for Italian cooking. Once you add the annatto, the green peppers, cilantro and lime, you have a very distinct flavor profile that might not get along so well with other 'European' herbs.

From Talk

Stew advice;

From Talk

Stew advice;

Me too Jojo....me like pretty pics of foood....I'm saving up all my chicken bones and am gonna make chicken stock this weekend. And next time I'll go easy on the spices. Too bad I'll have to throw that stew out....it tastes really weird.

From Talk

Stew advice;

Bitter: Save your money. Try websites first!...(although I am a sucker for beautiful cookbooks to browse through.)

From Talk

Paula Dean.

I love Paula Deen. She cooks the way I do, and she has fun doing it.

There seems to be a lot of food-snobbery backlash against most of the Food Network hosts and it's just Paula turn as a target.

From Talk

Paula Dean.

I don't mind her too much, but I did gasp when I saw the Ladies' Brunch Burger this week. Burger, fried egg, bacon, on two donuts instead of a bun. Even she looked like she thought it was ridiculous.

From Talk

Paula Dean.

I don't find Paula's recipes to be workable; there's no subtlety, just a lot of showing off.

Maybe some recipes would be good as a step-up from fast food; we all have known parties where everyone has a lot of fun and, for whatever reason, The Colonel is the only caterer you need, and a Paula dessert would go well with that.

I think the recipes on Paula's Parties are written for maximum ooh-and-ahh from the audience. A pound of cream cheese! An apple pie as big as your head! a "Cinnamon Roll" flavored smoothie!

For workable recipes which result in edible food, I rely on Alton. for impressive food which might just break the bank, Ina Garten.

I would love to see Ina and Paula head-to-head on Iron Chef... when Paula made a play for Ina's beloved Jeffrey, we'd see murder, middle-aged style.

From Talk

Paula Dean.

I don't really watch Paula as much as I used to. Food Network switched her Paula's Home Cooking late afternoon slot with She Who Will Not Be Named on Serious Eats, which conflicted with another show I used to religiously watch. (I'm embarrassed by the show--it's a trashy talk show that's not Jerry Springer.) Food Network moved Paula's Party in the same time slot as E!'s The Soup, another show I religiously watch and prefer to see when it first airs as opposed to seeing a rerun. I stopped watching Paula's shows because I don't want to follow Paula to her new timeslots. Since I'm from the South, however, I was not offended by her drawl and constant use of "y'all"--just those monstrous creations she made on Paula's Party.

From Talk

Paula Dean.

She cooks like all the old time southern ladies cooked. My father's aunt was one of the best. She slow cooked vegetables which is mostly what they ate with lots of butter. Lots of greens, peas, beans corn.