It's the wrong time of year, but I thought I'd share this with you.
I never buy those tiny chunks of meat labeled as stew meat. I always use a chuck roast and cut it into 1.5/-2" chunks. Don't bother with leaner cuts, you need the fat here. I mix salt, pepper, and flour together and don't just dredge the chuck in it but forcefully work it into the nooks and crannies. Save any excess flour for later. Brown the chuck very well. Deglaze the pot you used and set it aside. You can get creative but I just use water. Cut up the vegetables and put them in the pot. Of course, celery is mandatory as well as parsnips,carrots, and onions. I'm not crazy about turnips, but usually use one as well as rutabagas. Wait until later to add the potatos, they break down with too much cooking. You can put it in a crockpot or just cook it in the pot you browned the chuck in. I usually use beef flavored bullion ( powdered, the cubes take forever to break down). Season to taste.
Back to the excess flour--- if you need to thicken it, rather than cooking a roux, put flour in a jar with cold water. Shake the crap out of it and add it as needed to thicken things. It's much easier than cooking a roux.
I grew up in a restaurant. About 7 years old I filled in washing dishes, moved to being a waiter, and then cooking. My mother, aunts, and Lucy Morgan were excellent cooks and taught me a lot. Lucy, especially, who used nutmeg in her donuts taught me how easy it was to ruin anything with too much nutmeg. With that background I became known as an excellent cook. My sense of smell was so good that I could smell a pot and be able to identify what was in it and what it needed. I actually tasted with my nose.
When I left Montana I was exposed to many different foods from around the world. Greek, middle eastern, Mexican (oh my, I still love Mexican food!), etc. I almost forgot , Spanish and Basque. I remember a dirty rundown little place in Bakersfield. She made the most wonderful camarones rancheros. I couldn't put my finger on the magical ingredient. She didn't habla englis and my Espanol was rudimentary at best. Eventually she was able to figure out what I was asking. She went to the kitchen and came out with some cinnamon. With a BIG smile she made a pinching gesture and said poquito (very small). After that my ranchera sauce improved dramatically.
My first exposure to birria was at El Jalicience in Williams, Ca. What a wonderful flavor! I inquired and the cook was in the process of making tomorrows birria so she took me to the kitchen and showed me what went into it. Its an all day process but oh so worth it!
I lost my sense of smell in 99 and my sense of taste is much diminished, so I don't trust myself like I used to. I can still look at an ingredient list and figure out if it's good or not but sometimes the greatest dish will taste horrible to me today and good tomorrow.
I enjoy cooking for the neighbors because I like pleasing people and especially enjoy the accolades.
I cooked some corn meal mush for fried mush tomorrow. Just out of curiosity I bought a small bottle of pure maple syrup even though I have a partial bottle of Mrs Butterworth syrup. I've never had actual maple syrup before. Tasted about 1/2 teaspoon and boy oh boy! There is a difference and it's really good!
Spirits Review #59: Glenlivet - 12 Yr Single Malt Double Oak Scotch!
Bottom Line: No burn on the nose and a light wood and fruit note. Light burn followed by sweetness and oak flavors. It’s very smooth. More of the oak comes out when on ice. John barely detected some pineapple but I did not. We both gave it 1.5 thumbs for a total of 3 thumbs up!
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