I have a recipe gleaned from this ng. for beef stew that calls for
stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
Not having any ginger ale, I'm wondering how root beer would be as a
substitute. I would also add vegetables and I always do with my old
recipe. Any thoughts? Thanks....Sharon

L, not -L wrote:
> On 18-Apr-2005, biig > wrote:
>
> > I have a recipe gleaned from this ng. for beef stew that calls
for
> > stew meat, flour, dry onion soup mix, brown gravy mix and ginger
ale.
> > Not having any ginger ale, I'm wondering how root beer would be as
a
> > substitute. I would also add vegetables and I always do with my
old
> > recipe. Any thoughts? Thanks....Sharon
>
> I think rootbeer would not be a good substitute; rather, try
substituting
> water with a bit of sugar and a pinch of ground nutmeg.

Um, nutmeg is no replacement for ginger... and if someone says they
have no ginger ale what makes you think they will have nutmeg? I would
suggest using fresh ginger root in lieu of ginger ale (if available),
and a can of beer for the sugar and liquid (everyone always has beer).
Or instead here's your chance to use up that can of cranberry sauce you
don't know what to do with, the one you neglected to open the last
three Thanksgivings. Root beer is not a cooking ingredient, it's much
too overpowering... add a half ounce of root beer to a 12 glass of cola
and all you'll taste is root beer... more than one soda jerk has made
the fatal error of topping off the cola syrup canister with root beer
syrup.

Sheldon

On Mon 18 Apr 2005 08:58:13a, L, not -L wrote in rec.food.cooking:

>
> On 18-Apr-2005, biig > wrote:
>
>> I have a recipe gleaned from this ng. for beef stew that calls for
>> stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
>> Not having any ginger ale, I'm wondering how root beer would be as a
>> substitute. I would also add vegetables and I always do with my old
>> recipe. Any thoughts? Thanks....Sharon
>
> I think rootbeer would not be a good substitute; rather, try
> substituting water with a bit of sugar and a pinch of ground nutmeg.
> You don't say how the size of the recipe, but no more than a 1/4tsp. of
> nutmeg per 2.5-3 pounds of meat.
>

Wouldn't it make more sense to use ground ginger in steadof nutmeg since
the idea is to replace ginger ale? I would also be inclined to use brown
sugar rather than granulated.

Just my 2¢

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

L, not -L wrote:
> "Sheldon" wrote:
>
> > Um, nutmeg is no replacement for ginger... and if someone says they
> > have no ginger ale what makes you think they will have nutmeg? I
would
> > suggest using fresh ginger root in lieu of ginger ale (if
available),
>
> And you think they will have fresh ginger?

"(if available)" is well beyond your comprehension, eh... that's what I
thought... from observing your high level of smarminess and your low IQ
I knew to add that little tidbit... La Bitch suits you well.
Extrememly Dumb La Bitch suits you best.

Sheldon

biig wrote:
> I have a recipe gleaned from this ng. for beef stew that calls for
> stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
> Not having any ginger ale, I'm wondering how root beer would be as a
> substitute. I would also add vegetables and I always do with my old
> recipe. Any thoughts? Thanks....Sharon


I'd skip the soup mix in favor of real chopped onion, and
where did you ever get gravy mix and Ginger ale? You might
as well open a can of stew.

Stew meat
garlic
onions
red wine
beef broth
celery
carrots
parsnips (optional)
potatoes
The End

gloria p

On Mon 18 Apr 2005 02:59:16p, Puester wrote in rec.food.cooking:

> biig wrote:
>> I have a recipe gleaned from this ng. for beef stew that calls for
>> stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
>> Not having any ginger ale, I'm wondering how root beer would be as a
>> substitute. I would also add vegetables and I always do with my old
>> recipe. Any thoughts? Thanks....Sharon
>
>
> I'd skip the soup mix in favor of real chopped onion, and
> where did you ever get gravy mix and Ginger ale? You might
> as well open a can of stew.
>
> Stew meat
> garlic
> onions
> red wine
> beef broth
> celery
> carrots
> parsnips (optional)
> potatoes
> The End
>
> gloria p
>

Gloria, this brought a big smile to my face. Years ago, I came across a
small cookbook entitled, "You Know What To Do". Every recipe in it was
just a list of ingredients that ended with either "The End" or "You Know
What To Do". Not an instruction in the bunch, and refreshing in an odd
sort of way.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Puester wrote:
> biig wrote:
>
>> I have a recipe gleaned from this ng. for beef stew that calls for
>> stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
>> Not having any ginger ale, I'm wondering how root beer would be as a
>> substitute. I would also add vegetables and I always do with my old
>> recipe. Any thoughts? Thanks....Sharon
>
>
>
> I'd skip the soup mix in favor of real chopped onion, and
> where did you ever get gravy mix and Ginger ale? You might
> as well open a can of stew.
>
> Stew meat
> garlic
> onions
> red wine
> beef broth
> celery
> carrots
> parsnips (optional)
> potatoes
> The End
>
> gloria p

I vote for your plan. Its reasonable to think that you would want to
make a homemade recipe for some reason such as better quality
ingredients, lack of space stuff etc. If a receipe requires all of that
space stuff (mixes, bottled sauce etc) your time might be better spent
if you just opened a can.

Puester wrote:
>
> biig wrote:
> > I have a recipe gleaned from this ng. for beef stew that calls for
> > stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
> > Not having any ginger ale, I'm wondering how root beer would be as a
> > substitute. I would also add vegetables and I always do with my old
> > recipe. Any thoughts? Thanks....Sharon
>
> I'd skip the soup mix in favor of real chopped onion, and
> where did you ever get gravy mix and Ginger ale? You might
> as well open a can of stew.
>
That was in the recipe if found on this ng. My own recipe calls for
dry onion soup mix too. I brown the meat in butter without flour and
add the soup mix, water or beef broth, garlic or garlic powder depending
on what I have, onion, carrots, potatoes, sometimes diced rutabaga,
sometimes brussels sprouts about half an hour before serving, add other
seasonings to taste. Before I serve it, I thicken with
cornstarch/water. We like it, but I wanted to try something new.
> Stew meat
> garlic
> onions
> red wine
> beef broth
> celery
> carrots
> parsnips (optional)
> potatoes
> The End
>
> gloria p

On Mon, 18 Apr 2005 21:59:16 GMT, Puester >
wrote:

>biig wrote:
>> I have a recipe gleaned from this ng. for beef stew that calls for
>> stew meat, flour, dry onion soup mix, brown gravy mix and ginger ale.
>> Not having any ginger ale, I'm wondering how root beer would be as a
>> substitute. I would also add vegetables and I always do with my old
>> recipe. Any thoughts? Thanks....Sharon
>
>
>I'd skip the soup mix in favor of real chopped onion, and
>where did you ever get gravy mix and Ginger ale? You might
>as well open a can of stew.
>
>Stew meat
>garlic
>onions
>red wine
>beef broth
>celery
>carrots
>parsnips (optional)
>potatoes
>The End
>
>gloria p

I agree with Gloria. Real ingredients. I would not be shy to
substitute veal stock for part of the beef broth, or to throw in a
veal knuckle while the stew is cooking to make it gelatinoous.

I also wouldn't be shy about a handful of a fresh herb, or even two.
Rodney Myrvaagnes Opionated old geezer

Faith-based economics: It's deja voodoo all over again