We ate dinner at the hospital last night. They had polenta. I asked if it
was made with dairy and nobody seemed to know for sure. Not even the cook.
But the server thought it was not. I had also ordered the beef stew
although it looked strange. And as she was dishing it up, she told me that
it had sour cream in it. Decline!

So I rounded out my polenta with a bag of potato chips (shared between the
three of us), can of bean dip, an apple and the scrappy remains of the salad
bar.

My mom had the polenta too. We both thought it tasted weird. They scooped
it onto the plate and it retained the scooped shape. Texture was very
gummy. I couldn't discern for sure if there was butter or cheese it in but
so far so good. The flavor was really strange though. Could be that they
used some kind of broth in it. Normally my mom and I both like polenta but
we did not like this at all. I did manage to finish mine though because my
blood sugar was low and they didn't have any other options for me. The
color was also off. Sort of gray.

Any clues as to what they might have done to it? And who puts sour cream in
stew?

On 12/6/2013 5:03 PM, Julie Bove wrote:
And who puts sour
> cream in stew?

Hungarian goulash?
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"Janet Wilder" > wrote in message
eb.com...
> On 12/6/2013 5:03 PM, Julie Bove wrote:
> And who puts sour
>> cream in stew?
>
> Hungarian goulash?

Does that have sour cream? Hmmm... Had some many years ago and liked it
but I don't usually like stuff with sour cream.

On 12/6/2013 6:30 PM, Janet Wilder wrote:
> On 12/6/2013 5:03 PM, Julie Bove wrote:
> And who puts sour
>> cream in stew?
>
> Hungarian goulash?

Absolutely! Don't forget beef stroganoff with sour cream added to the
gravy. I think of stroganoff as a stew served over hot pasta or rice.

The subject is Bad polenta? I have no idea what that has to do sour
cream in anything.

Jill

On Fri, 06 Dec 2013 18:43:42 -0500, jmcquown >
wrote:

>On 12/6/2013 6:30 PM, Janet Wilder wrote:
>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>> And who puts sour
>>> cream in stew?
>>
>> Hungarian goulash?
>
>Absolutely! Don't forget beef stroganoff with sour cream added to the
>gravy. I think of stroganoff as a stew served over hot pasta or rice.
>
>The subject is Bad polenta? I have no idea what that has to do sour
>cream in anything.

Well, it's Julie... what do you expect ?

"Jeßus" > wrote in message
...
> On Fri, 06 Dec 2013 18:43:42 -0500, jmcquown >
> wrote:
>
>>On 12/6/2013 6:30 PM, Janet Wilder wrote:
>>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>>> And who puts sour
>>>> cream in stew?
>>>
>>> Hungarian goulash?
>>
>>Absolutely! Don't forget beef stroganoff with sour cream added to the
>>gravy. I think of stroganoff as a stew served over hot pasta or rice.
>>
>>
>>The subject is Bad polenta? I have no idea what that has to do sour
>>cream in anything.
>
> Well, it's Julie... what do you expect ?

That was probably her nickname as a child.

On 2013-12-06 6:30 PM, Janet Wilder wrote:
> On 12/6/2013 5:03 PM, Julie Bove wrote:
> And who puts sour
>> cream in stew?
>
Beef Storganoff.

Janet Wilder > wrote:

> On 12/6/2013 5:03 PM, Julie Bove wrote:
> > And who puts sour
> > cream in stew?
>
> Hungarian goulash?

Never! However, sour cream does belong in a paprikás. Quoth George
Lang (The Cuisine of Hungary):
"The chief difference between pörkölt and paprikás is that paprikás is
usually finished with sweet or sour cream, sometimes mixed with a little
flour, but always stirred in just before serving. You may never use
cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
goose, duck and pork are more popular for pörkölt; veal and chicken for
paprikás."

Victor

On Fri, 6 Dec 2013 16:13:06 -0800, "Pico Rico" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Fri, 06 Dec 2013 18:43:42 -0500, jmcquown >
>> wrote:
>>
>>>On 12/6/2013 6:30 PM, Janet Wilder wrote:
>>>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>>>> And who puts sour
>>>>> cream in stew?
>>>>
>>>> Hungarian goulash?
>>>
>>>Absolutely! Don't forget beef stroganoff with sour cream added to the
>>>gravy. I think of stroganoff as a stew served over hot pasta or rice.
>>>
>>>
>>>The subject is Bad polenta? I have no idea what that has to do sour
>>>cream in anything.
>>
>> Well, it's Julie... what do you expect ?
>
>That was probably her nickname as a child.

On Fri, 6 Dec 2013 15:03:26 -0800, "Julie Bove"
> wrote:

> And who puts sour cream in stew?

I might do that this weekend. Hubby wants stroganoff, but I'm not
sure I want to slice that huge roast into strips - so I might chunk it
up, braise it and finish it off with sour cream ala stroganoff.

--
Food is an important part of a balanced diet.

On 12/6/2013 7:37 PM, Jeßus wrote:

>>>>
>>>> The subject is Bad polenta? I have no idea what that has to do sour
>>>> cream in anything.
>>>
>>> Well, it's Julie... what do you expect ?
>>
>> That was probably her nickname as a child.
>
>
>
C'mon guys. I am trying hard to be good.

On Fri, 06 Dec 2013 21:08:39 -0500, Dave Smith
> wrote:

>On 12/6/2013 7:37 PM, Jeßus wrote:
>
>>>>>
>>>>> The subject is Bad polenta? I have no idea what that has to do sour
>>>>> cream in anything.
>>>>
>>>> Well, it's Julie... what do you expect ?
>>>
>>> That was probably her nickname as a child.
>>
>>
>>
>C'mon guys. I am trying hard to be good.

Sorry.

On 12/6/2013 6:03 PM, Julie Bove wrote:

> The color was also off. Sort of gray.
>
> Any clues as to what they might have done to it?

They let it sit in the refrigerator for three weeks. Sounds horrid.



> And who puts sour
> cream in stew?

Never saw it in stew, but in plenty of other meat dishes. Sour cream is
used a lot in Polish cooking.

On 12/6/2013 7:11 PM, Sqwertz wrote:
> Here Julie, all red appliances


Hey Sqwerty, how's Omelet these days?

On 12/7/2013 1:04 AM, Sqwertz wrote:
> On Sat, 7 Dec 2013 01:35:54 +0100, Victor Sack wrote:
>
>> Janet Wilder > wrote:
>>
>>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>>>> And who puts sour
>>>> cream in stew?
>>>
>>> Hungarian goulash?
>>
>> Never! However, sour cream does belong in a paprikás.
>
> Sour cream is a perfectly valid addition to gulash, especially popular
> in Szeklerland varieties.
>
> But please don't tell Victor or it may dent his ego.
>
> -sw
>
LOL I'll add sour cream to stew (gulash, goulash, however you want to
spell it). There's no rule against it no matter which chefs say it's a
no-no. If you like it, add a little at the end of cooking as you would
for stroganoff. Or, set out some sour cream. Guests can add it to
their bowl of stew if they're so inclined. No big deal, really.

Jill

"jmcquown" > wrote in message
...
> On 12/6/2013 6:30 PM, Janet Wilder wrote:
>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>> And who puts sour
>>> cream in stew?
>>
>> Hungarian goulash?
>
> Absolutely! Don't forget beef stroganoff with sour cream added to the
> gravy. I think of stroganoff as a stew served over hot pasta or rice.
>
>
> The subject is Bad polenta? I have no idea what that has to do sour cream
> in anything.

Because next to the polenta was what they called beef stew. And I was told
that it had sour cream in it. If if were goulash or strogonoff, wouldn't
they have just called it that?

"Dave Smith" > wrote in message
...
> On 2013-12-06 6:30 PM, Janet Wilder wrote:
>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>> And who puts sour
>>> cream in stew?
>>
> Beef Storganoff.

But would they not have called it that? And it wasn't that. It had
potatoes and vegetables in it.

"Victor Sack" > wrote in message
.. .
> Janet Wilder > wrote:
>
>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>> > And who puts sour
>> > cream in stew?
>>
>> Hungarian goulash?
>
> Never! However, sour cream does belong in a paprikás. Quoth George
> Lang (The Cuisine of Hungary):
> "The chief difference between pörkölt and paprikás is that paprikás is
> usually finished with sweet or sour cream, sometimes mixed with a little
> flour, but always stirred in just before serving. You may never use
> cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
> goose, duck and pork are more popular for pörkölt; veal and chicken for
> paprikás."
>
> Victor

What is in goulash then? I had it many years ago.

"jmcquown" > wrote in message
...
> On 12/7/2013 1:04 AM, Sqwertz wrote:
>> On Sat, 7 Dec 2013 01:35:54 +0100, Victor Sack wrote:
>>
>>> Janet Wilder > wrote:
>>>
>>>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>>>>> And who puts sour
>>>>> cream in stew?
>>>>
>>>> Hungarian goulash?
>>>
>>> Never! However, sour cream does belong in a paprikás.
>>
>> Sour cream is a perfectly valid addition to gulash, especially popular
>> in Szeklerland varieties.
>>
>> But please don't tell Victor or it may dent his ego.
>>
>> -sw
>>
> LOL I'll add sour cream to stew (gulash, goulash, however you want to
> spell it). There's no rule against it no matter which chefs say it's a
> no-no. If you like it, add a little at the end of cooking as you would
> for stroganoff. Or, set out some sour cream. Guests can add it to their
> bowl of stew if they're so inclined. No big deal, really.

Yikes! That's not the kind of stew we ever had. It was just beef and
vegetables.

"Sqwertz" > wrote in message
...
> "When Good Polenta Goes Bad", next on Nightline!
>
> Here Julie, all red appliances now only $10.88! It's like a sale
> tailored just for you and your kitchen.
>
> http://www.heb.com/sectionpage/25-da...ces/sd32200007
>
> -sw

Actually someone here will be getting a red appliance for Christmas.
Someone else will be getting a black one so they'll fit right in. Those
would of course fit in my kitchen but I don't need anything at the moment.
Except for some cheap bath mats and thankfully it looks like Big Lots will
be helping me out there.

"Ed Pawlowski" > wrote in message
...
> On 12/6/2013 6:03 PM, Julie Bove wrote:
>
>> The color was also off. Sort of gray.
>>
>> Any clues as to what they might have done to it?
>
> They let it sit in the refrigerator for three weeks. Sounds horrid.

Ah, that could be. I found it odd that the cook didn't even know what was
in it.

>> And who puts sour
>> cream in stew?
>
> Never saw it in stew, but in plenty of other meat dishes. Sour cream is
> used a lot in Polish cooking.

Yes. I never saw it in a stew either.

"Sqwertz" > wrote in message
...
> On Fri, 6 Dec 2013 22:34:30 -0800, Julie Bove wrote:
>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/7/2013 1:04 AM, Sqwertz wrote:
>>>> On Sat, 7 Dec 2013 01:35:54 +0100, Victor Sack wrote:
>>>>
>>>>> Janet Wilder > wrote:
>>>>>
>>>>>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>>>>>>> And who puts sour
>>>>>>> cream in stew?
>>>>>>
>>>>>> Hungarian goulash?
>>>>>
>>>>> Never! However, sour cream does belong in a paprikás.
>>>>
>>>> Sour cream is a perfectly valid addition to gulash, especially popular
>>>> in Szeklerland varieties.
>>>>
>>>> But please don't tell Victor or it may dent his ego.
>>>>
>>>> -sw
>>>>
>>> LOL I'll add sour cream to stew (gulash, goulash, however you want to
>>> spell it). There's no rule against it no matter which chefs say it's a
>>> no-no. If you like it, add a little at the end of cooking as you would
>>> for stroganoff. Or, set out some sour cream. Guests can add it to
>>> their
>>> bowl of stew if they're so inclined. No big deal, really.
>>
>> Yikes! That's not the kind of stew we ever had. It was just beef and
>> vegetables.
>
> Sour cream in stews are very common. There are 1.8 million hits on
> Google for "sour cream in stew".
>
> I don't add it because I think sour cream sucks the flavor out of many
> stews. I've had too many stews, stroke'n'offs and paprikashes that
> have lost most of their flavor after the last minute addition of sour
> cream.

Hmmm... I had never heard of it before. Also looked up goulash. Although
one recipe had sour cream in it, the first one I saw did not and looked just
like what I was served.

Yeah polenta is basically from maize flour its an italian food. It is not from milk or diary products. It is from water mixed maize or corn flour. Which is used as a dipping agent or can say consistency of polenta is like liquid creamy

On 12/6/2013 11:04 PM, Sqwertz wrote:
> But please don't tell Victor or it may dent his ego.
>
> -sw

How's yours doing today, dwarf?

On 12/6/2013 11:42 PM, Sqwertz wrote:
> I don't add it because I think sour cream sucks the flavor out of many
> stews.

Always the mayo, eh needle-dick?

On 12/7/2013 2:41 AM, clinicaltrials wrote:
>
> Pearl F. Buck;1887354 Wrote:
>> On 12/6/2013 7:11 PM, Sqwertz wrote:-
>> Here Julie, all red appliances-
>>
>>
>> Hey Sqwerty, how's Omelet these days?
>
> Yeah polenta is basically from maize flour its an italian food.

What's that got to do with Omelet?

On 12/7/13 1:31 AM, Julie Bove wrote:

> Because next to the polenta was what they called beef stew. And I was
> told that it had sour cream in it. If if were goulash or strogonoff,
> wouldn't they have just called it that?

that's expecting a little sophistication from hospital cafeteria
workers. They probably saw it as stew and said "stew" but the dietitian
who planned the menu was thinking "goulash" or something else.

On Sat, 07 Dec 2013 20:01:59 -0500, Goomba >
wrote:

>On 12/7/13 1:31 AM, Julie Bove wrote:
>
>> Because next to the polenta was what they called beef stew. And I was
>> told that it had sour cream in it. If if were goulash or strogonoff,
>> wouldn't they have just called it that?
>
>that's expecting a little sophistication from hospital cafeteria
>workers. They probably saw it as stew and said "stew" but the dietitian
>who planned the menu was thinking "goulash".

Goulash is simply another name for stew. Hospital cafeteria food is a
world apart from patient food... patient food is typically better. I
can't imagine anyone dining at a hospital cafeteria except for reasons
of the convenience of being a captive. At least stew is a baby step
up from a dish with ground meat/mystery meat.

On 12/7/2013 6:07 PM, Sqwertz wrote:
> The sour cream at Julies hospital was probably leftover from the
> Thursday special: Taco/Burrito bar.
>
> -sw

What are the sour grapes n your dwarfish mind from, drug abuse?

On Sat, 07 Dec 2013 20:01:59 -0500, Goomba >
wrote:

> On 12/7/13 1:31 AM, Julie Bove wrote:
>
> > Because next to the polenta was what they called beef stew. And I was
> > told that it had sour cream in it. If if were goulash or strogonoff,
> > wouldn't they have just called it that?
>
> that's expecting a little sophistication from hospital cafeteria
> workers. They probably saw it as stew and said "stew" but the dietitian
> who planned the menu was thinking "goulash" or something else.

You're probably right. I'm just surprised the dietician had such a
range... based purely on my cousin, who was/is a hospital dietician
(lost track of her years ago) and an excellent example about why
hospital food is so inedible.

--
Food is an important part of a balanced diet.

"Goomba" > wrote in message
...
> On 12/7/13 1:31 AM, Julie Bove wrote:
>
>> Because next to the polenta was what they called beef stew. And I was
>> told that it had sour cream in it. If if were goulash or strogonoff,
>> wouldn't they have just called it that?
>
> that's expecting a little sophistication from hospital cafeteria workers.
> They probably saw it as stew and said "stew" but the dietitian who planned
> the menu was thinking "goulash" or something else.

Could be. But I have eaten there many times before and they are usually
pretty specific as to what the food is.

"Brooklyn1" > wrote in message
...
> On Sat, 07 Dec 2013 20:01:59 -0500, Goomba >
> wrote:
>
>>On 12/7/13 1:31 AM, Julie Bove wrote:
>>
>>> Because next to the polenta was what they called beef stew. And I was
>>> told that it had sour cream in it. If if were goulash or strogonoff,
>>> wouldn't they have just called it that?
>>
>>that's expecting a little sophistication from hospital cafeteria
>>workers. They probably saw it as stew and said "stew" but the dietitian
>>who planned the menu was thinking "goulash".
>
> Goulash is simply another name for stew. Hospital cafeteria food is a
> world apart from patient food... patient food is typically better. I
> can't imagine anyone dining at a hospital cafeteria except for reasons
> of the convenience of being a captive. At least stew is a baby step
> up from a dish with ground meat/mystery meat.

We were actually captive and at this place at times what they are serving is
also available to the patient.

Brooklyn1 > wrote:
> On Sat, 07 Dec 2013 20:01:59 -0500, Goomba >
> wrote:
>
>> On 12/7/13 1:31 AM, Julie Bove wrote:
>>
>>> Because next to the polenta was what they called beef stew. And I was
>>> told that it had sour cream in it. If if were goulash or strogonoff,
>>> wouldn't they have just called it that?
>>
>> that's expecting a little sophistication from hospital cafeteria
>> workers. They probably saw it as stew and said "stew" but the dietitian
>> who planned the menu was thinking "goulash".
>
> Goulash is simply another name for stew. Hospital cafeteria food is a
> world apart from patient food... patient food is typically better. I
> can't imagine anyone dining at a hospital cafeteria except for reasons
> of the convenience of being a captive. At least stew is a baby step
> up from a dish with ground meat/mystery meat.

Goulash can be a soup. Can a stew be a soup.

Greg

>
> My mom had the polenta too. We both thought it tasted weird. They scooped
>
> it onto the plate and it retained the scooped shape. Texture was very
>
> gummy.


That'a how polenta is. Commonly served in cubes. I dont like polenta, exactly, because it is gummy and sticky.

>
> Any clues as to what they might have done to it? And who puts sour cream in
>
> stew?

I don't. I use whipping cream inside the stew. But I've often had stews with sourcream on the side.

"Michael Nielsen" > wrote in message
...
>
>>
>> My mom had the polenta too. We both thought it tasted weird. They
>> scooped
>>
>> it onto the plate and it retained the scooped shape. Texture was very
>>
>> gummy.
>
>
> That'a how polenta is. Commonly served in cubes. I dont like polenta,
> exactly, because it is gummy and sticky.

I eat it at home and it's not like that.
>
>>
>> Any clues as to what they might have done to it? And who puts sour cream
>> in
>>
>> stew?
>
> I don't. I use whipping cream inside the stew. But I've often had stews
> with sourcream on the side.

Hmmm...

>
> I eat it at home and it's not like that.
>

In what form is yours?

"Michael Nielsen" > wrote in message
...
>
>>
>> I eat it at home and it's not like that.
>>
>
> In what form is yours?

I usually buy it in the tube.

On Sun, 8 Dec 2013 04:37:26 +0000 (UTC), gregz >
wrote:

>Brooklyn1 > wrote:
>> On Sat, 07 Dec 2013 20:01:59 -0500, Goomba >
>> wrote:
>>
>>> On 12/7/13 1:31 AM, Julie Bove wrote:
>>>
>>>> Because next to the polenta was what they called beef stew. And I was
>>>> told that it had sour cream in it. If if were goulash or strogonoff,
>>>> wouldn't they have just called it that?
>>>
>>> that's expecting a little sophistication from hospital cafeteria
>>> workers. They probably saw it as stew and said "stew" but the dietitian
>>> who planned the menu was thinking "goulash".
>>
>> Goulash is simply another name for stew. Hospital cafeteria food is a
>> world apart from patient food... patient food is typically better. I
>> can't imagine anyone dining at a hospital cafeteria except for reasons
>> of the convenience of being a captive. At least stew is a baby step
>> up from a dish with ground meat/mystery meat.
>
>Goulash can be a soup. Can a stew be a soup.
>
>Greg

Soup IS a stew.

M-W
2stew
verb

to cook (something) slowly in hot liquid

>
>
> I usually buy it in the tube.


I meant on the plate

Julie Bove > wrote:

> "Victor Sack" > wrote:
> > Janet Wilder > wrote:
> >
> >> Julie Bove wrote:
> >> > And who puts sour
> >> > cream in stew?
> >>
> >> Hungarian goulash?
> >
> > Never! However, sour cream does belong in a paprikás. Quoth George
> > Lang (The Cuisine of Hungary):
> > "The chief difference between pörkölt and paprikás is that paprikás is
> > usually finished with sweet or sour cream, sometimes mixed with a little
> > flour, but always stirred in just before serving. You may never use
> > cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
> > goose, duck and pork are more popular for pörkölt; veal and chicken for
> > paprikás."
>
> What is in goulash then? I had it many years ago.

I've posted all about this many times before. "Goulash", "gulasch"
etc., so-spelt, is a generic stew found in many countries, especially in
Germany, Austria and Eastern-European countries. It is usually made
with meat of some kind, there are few other commonalities across the
board. The German and Austrian varieties usually contain a nominal
amount of paprika.

Now "gulyás", so-spelt and pronounced "gooyash", is one of the true
Hungarian traditional dish-groups usually prepared with considerable
amounts of paprika. Gulyás is a soup-like dish, eaten usually with a
spoon, and prepared with meat (usually beef), onions and paprika, and
often contains cubed potatoes and small bits of dough (csipetke).
Traditionally, gulyás was cooked outside in a bogrács (cauldron) over an
open fire. This still happens often enough even today. The other
traditional and somewhat similar dish-groups of this kind are pörkölt,
paprikás, and tokány, all stews, eaten with knife and fork. Some of the
differences between them are described in the George Lang quotation
above. One of the typical Hungarian dishes which does not fit in the
above four categories is Székelygulyás or Székelykáposzta, a pork
pörkölt with sauerkraut. Here is what George Lang writes about it, in
The Cuisine of Hungary:
"NOTE: Hungary, in my student days, was still called a kingdom, with an
admiral as its governor, even though it ceased to be a kingdom
generations before that and had no ocean. Székelygulyás was named with
the same approach to logic. It is a cabbage dish that is not
Transylvanian and was not created by the inhabitants there, the
Székelys, and it is not even a gulyás. According to the letter in the
magazine of the Hungarian restaurateurs guild, it happened this way: In
1846 the librarian of Pest County came to late to a little restaurant,
Zenélö Óra (the musical clock), to choose from the menu. The librarian,
whose name was Székely (a rather common Hungarian name), asked the owner
to serve the leftover sauerkraut and pork pörkölt together on the very
same plate.
The improvisation was so good that the great poet Petöfi, who was nearby
within hearing distance, the following day asked the restaurateur to
give him Székely's gulyás, meaning the same mixture Mr. Székely got the
previous day. This time the owner topped it with sour cream and the
dish, together with its name, became part of the everyday repertoire.
By now even the Transylvanians think the dish is their invention."
In Germany, this dish is very popular and is always called "Szegediner
Gulasch", even though it has nothing whatever to do with the city of
Szeged, either.

Victor