Re: Food, Food, Glorious Food - what you having for dinner?
Reply #1900 - December 13, 2010, 01:20 PM
ooooo! oooooo.... nooooo! Islame *gags!*
We have field mice that come to visit sometimes lol. Thats why everything
is either in the fridge, stored in the microwave when not in use, and
sealed TIGHT 24/7 lol.
Peruvian! You brave woman! you go girl! I have been trying to perfect
my rue for my beef stew. After several attempts, I finally got it right
and its to die for! (without having to add instant mashed potatoes to
thicken it up hehe)
If anyone is interested, I am sure you can find it online, but I have
started using alot of creole and cajun seasoning since I moved here
and don't know how I managed to eat without it now LOL
Tony Chachere's Seasoning (varying degrees of heat available)
Magic Swamp Dust Seasoning (this stuff is amazing! I use it now in almost
everything)
Savoie's Instant Roux and gravy thickener (available in both light and dark)
I season my meat first, put just a little roux mix in a plastic bag, then
shake meat in it to cover, then brown meat in an iron skillet/pot, then
SLOWLY add beef broth, stirring continuously, then add more beef broth,
potatos, butterpeas (kind of like lima beans but better)
Also started steaming vegitables (beans, carrots, etc) until tender
before putting in the stew.
I then let it simmer on low for about an hour or so stirring in 5 to 10 minute
intervals. I also use ALOT of fresh ground black pepper, and about a teaspoon
or so of cayenne in the beginning, so it is absorbed nicely in the beef and veggies.
When one door of happiness closes, another opens; but often we look so long at the closed door that we do not see the one which has been opened for us.
Helen Keller