On Sunday, May 23, 2021 at 10:21:57 AM UTC-10, wolfy's new skateboard wrote:
> On 5/23/2021 2:03 PM, 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. I also like the Japanese/Hawaiian cooking styles of not using any herbs in stews or most dishes.
> >
> I like the idea quite a bit:
>
> https://youtu.be/leW4q0iv4V8
>
> But is there a non-curried Japanese roux if one prefers for beef stew?
>
> I had the idea it might use rice flour or some such.
>
> Too gritty?
>
> Can one make a grits-based roux?
>
> All I can find is:
>
> https://youtu.be/k9pKCTnKA9U
>
> Which I would 'wolf' down...
>
> :-O

I've never heard of a grits-based roux. I like the idea though. The next time I make a chili, I'll use a cornmeal roux. Ha ha, that's just nutty enough to work!