modom wrote:
> On Tue, 31 Jan 2006 13:27:03 -0600, OmManiPadmeOmelet
> > wrote:
>
>> Did not end up adding the spinach.
>> It did not need it. For stews, I prefere leaving stuff nice and
>> chunky. The yams tho' kinda broke up on their own, but that's ok:
>>
>> http://i1.tinypic.com/mwe0bl.jpg
>>
>> Next time, I'll do 2 shanks instead of 1.
>
> Damn. That looks fantastic.
>
>
> modom

Yep, it looks really good! Just needs a bit more meat to it.

It reminds me of what my dad called "stew" (made with beef, not lamb) - sort
of a vegetable soup rather than my Scottish grandma's stew which was thick
and so meaty you couldn't see anything in the broth but meat and potatoes.
There's the difference. My dad's mom was German, even though she married a
man of Scottish heritages; my mom's mom and dad were Scottish right off the
boat around 1920.

I don't know if this makes any sense at all, but Dad's mom made a sort of
"clear" stew broth with vegetables and meat. My Mom's mom made a thick and
meaty stew with mostly meat (lamb or beef, either one), potatoes and
dumplings.

I can see the influence of my German grandmother in her stew with veggies
including turnips. But I crave the thick gravy dumplings added like my
Scottish grandmother would have done!

Jill