On Sun, 23 May 2021 13:42:17 -0700 (PDT), dsi1
> wrote:

>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!
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.