On Sunday, May 23, 2021 at 4:03:16 PM UTC-4, dsi1 wrote:
> 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.

You don't know anything about it. Lots of cooks in the U.S. and Europe add
a roux after the stew is made.

Cindy Hamilton