What's the last thing that made you smile?
Loading the NYTimes site and seeing this: [link]
Haven't you killed me enough for one day?
Mal ,'War Stories'
Natter 47: My Brilliance Is Wasted On You People
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
sarameg - Nov 01, 2006 12:32:31 pm PST #6815 of 10001
![[link]](http://graphics10.nytimes.com/images/2006/11/01/science/01mice337.jpg){kind=link}
P.M. Marc - Nov 01, 2006 12:33:47 pm PST #6816 of 10001
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
Oh, and Maddy Gaiman dressed up as her dad for Halloween.
Ded.
Atropa - Nov 01, 2006 1:09:06 pm PST #6817 of 10001
The artist formerly associated with cupcakes.
Oh, and Maddy Gaiman dressed up as her dad for Halloween.
Bwah-ha-ha! Oh, that's great.
I need help from the cooking hivemind: I'm making beef stew. What level should I have the burner at for it to cook down/thicken over the next three hours or so?
Vortex - Nov 01, 2006 1:11:41 pm PST #6818 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
Low. for the most tender meat, low and slow. you want slight bubbles. Remember that the more vigorously the outside liquid bubbles, the more vigorously the liquids inside the meat will bubble, which can cause tough meat.
Topic!Cindy - Nov 01, 2006 1:12:25 pm PST #6819 of 10001
What is even happening?
Damn. Now I want beef stew.
Atropa - Nov 01, 2006 1:13:07 pm PST #6820 of 10001
The artist formerly associated with cupcakes.
That's what I thought. I'm just worried that I've put too much liquid (stout and beef broth) in the stew pot, and it won't thicken enough.
Vortex - Nov 01, 2006 1:19:38 pm PST #6821 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
That's what I thought. I'm just worried that I've put too much liquid (stout and beef broth) in the stew pot, and it won't thicken enough.
you can solve that three ways
1- just remove some of the liquid (give it some time though). Save for another use.
2. remove a ladleful of liquid, add a teaspoon of flour or cornstarch to the liquid. Stir to combine, then add back to stew.
3. remove some of the potatoes, mash to pulp with a fork (you can add flour or cornstarch here as well), and add back to stew.
I'm actually having leftover beef stew from this weekend. First, I made a stock of sorts with leftover beef ribs and mirrepoix. Then added beef, carrots, onion and celery.
I don't add the potatoes until the last 30 minutes or so, they get too mushy, IMHO.
Atropa - Nov 01, 2006 1:20:52 pm PST #6822 of 10001
The artist formerly associated with cupcakes.
1- just remove some of the liquid (give it some time though). Save for another use.
I think I'm going to do this, because I'm almost *certain* I put in too much liquid. Off to find a container ...
Cass - Nov 01, 2006 1:22:16 pm PST #6823 of 10001
Bob's learned to live with tragedy, but he knows that this tragedy is one that won't ever leave him or get better.
And the thought of his beautiful smile.Scola has the best smile.
Mmmm, stew... I don't usually even like stew but it sounds delicious right now.
Vortex - Nov 01, 2006 1:28:04 pm PST #6824 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
I think I'm going to do this, because I'm almost *certain* I put in too much liquid. Off to find a container ...
you can use it as a base for another soup, or for cooking rice along with a beef dish. mmmmm.