On Sunday, May 23, 2021 at 9:42:57 AM UTC-10, Dave Smith wrote:
> On Sun, 23 May 2021 12:27:27 -0700 (PDT), dsi1
> > wrote:
>
> >On Sunday, May 23, 2021 at 8:32:44 AM UTC-10, wolfy's new skateboard wrote:
> >> On 5/22/2021 4:10 PM, dsi1 wrote:
> >> > On Saturday, May 22, 2021 at 10:47:17 AM UTC-10, cshenk wrote:
> >> >> I have been remiss in grocery shopping. I am out of all but Carrots,
> >> >> Potatoes, Bell Peppers, Mushrooms, and onions.
> >> >>
> >> >> Plotting a beef stew. Kinda matches what I have here. Lots of spices,
> >> >> and other types of staples.
> >> >>
> >> >> Any special ideas you like? Too late to add other veggies but will
> >> >> develop recipe as I go.
> >> >
> >> > I once had the idea to have a clove flavored stew. I made it and it turned out exactly as I envisioned it. What I didn't foresee was the negative reaction to it. These days, I don't add cloves to stews.
> >> > What I'd like to see is Japanese roux cube in the stores that you'd use for stews and curries. You can get roux cubes at the market but they flavored. A non-flavored roux cube would allow one to get a thick and smooth stew after you've started - a great convenience. OTOH, I could probably just make some myself.
> >> >
> >> A little water and cornstarch should suffice, or maybe water and flour
> >> made into a slurry.
> >
> >I use that slurry a lot in my cooking. A Japanese roux-based stew is a higher level refinement. It's pretty awesome!
> >
> And Asian!
> >
>
> --
> This is a message from the other Dave Smith.

It is Asian but that's not relevant at all - except to racist dirtbags. Mostly it's a technique that's unknown to Americans - adding a roux after the stew is made. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes.