"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 11-07-2012, 07:14 PM   #31
Head Chef
powerplantop's Avatar
Join Date: Feb 2009
Location: Louisiana
Posts: 2,261
Originally Posted by Steve Kroll View Post
It looks good. I am curious how it turns out.

My blog http://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 11-07-2012, 07:17 PM   #32
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,749
Send a message via Skype™ to taxlady
Originally Posted by powerplantop View Post
It looks good. I am curious how it turns out.

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-07-2012, 07:19 PM   #33
Sous Chef
Chef Maloney's Avatar
Join Date: Oct 2012
Location: S.California
Posts: 454
Originally Posted by taxlady View Post
Chef Maloney is offline   Reply With Quote
Old 11-07-2012, 07:23 PM   #34
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,537
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-07-2012, 07:52 PM   #35
Head Chef
Join Date: May 2007
Location: VA
Posts: 1,218
Hot diggity dogs... Wigh chili and mustard..
love2"Q" is offline   Reply With Quote
Old 11-07-2012, 10:06 PM   #36
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,208
Originally Posted by CWS4322 View Post
Pdf'd and saved to my "virtual" recipe file. Let us know what you think of it, Steve. Sounds good.
CWS (and powerplantop, taxlady, Chef Maloney, and Dawgluver).

The stew was really delicious. I wish I would have remembered to take a photo. A couple of things I did different than the recipe. First, I had no potatoes on hand (I don't eat them much) so I used sweet potatoes. Second, I like pearl onions, so I doubled the amount the recipe called for. I also threw in a parsnip that was leftover from a meal earlier in the week.

I also found that the meat needed longer than 45 minutes to get tender. I ended up simmering it for about an hour and fifteen.

Perfect meal for a chilly, late autumn evening.
Steve Kroll is offline   Reply With Quote
Old 11-07-2012, 10:27 PM   #37
Executive Chef
chopper's Avatar
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
We had salmon and sweet potato fries. Pie for dessert.

No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:57 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.