Damn. Now I want beef stew.
Dreg: Glory, Your Most Fresh-And-Cleanness. It's only a matter of time-- Glory: Ugh, everything always takes time! What about my time? Does anyone appreciate I'm on a schedule here?! Tick tock, Dreg! Tick freakin' tock!
'Sleeper'
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.
Topic!Cindy - Nov 01, 2006 1:12:25 pm PST #6819 of 10001
What is even happening?
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.
Sheryl - Nov 01, 2006 1:43:16 pm PST #6825 of 10001
Fandom means never having to say "But where would I wear that?"
Timelies all!
Happy Birthday Ginger!
Ok, so I have a baking question. The recipes I have for banana bread and pumpkin bread both call for Crisco. I'd rather not have the trans-fats Crisco brings. What can I substitute for solid shortening, and at what ratio?(i.e. how much of the substitution per cup Crsco)
amych - Nov 01, 2006 1:45:57 pm PST #6826 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Butter, same amount.
Topic!Cindy - Nov 01, 2006 1:47:28 pm PST #6827 of 10001
What is even happening?
Jilli, if you make dumplings, they suck up much of/thicken the broth, too.
Jesse - Nov 01, 2006 1:50:54 pm PST #6828 of 10001
Sometimes I trip on how happy we could be.
Jilli, you can also simmer until the meat is done, then take it out and boil down the liquid. Again beware of overcooking the veg, though.