alienated: from last weeks crock pot thread,
thespindrifter: The Spindrifter's Seafood ChowderThis is pretty much guesswork, so take it for what it's worth. I literally throw this together without measuring a damned thing.You will need Milk, flour (or alternative thickener), some water, Seafood (I use salmon, tuna, clams, crab, lobster, and whatever else I can get my hands on,) potatoes, or instant potatoes if you're in a hurry, Garlic (all kinds), a wee bit of chipotlé powder, white pepper, FRESH ground bay oak leaf, and Thyme leaf, preferably fresh, and either a quality seafood stock, or Penzey's Seafood Base http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssoupbase.html, Penzey's Dried Red Bell Peppers, and well, pretty much all of these spices should be Penzey's. Large stock pot. Oyster crackers or suitable substitute. Bacon. Cream. Love. Salt should not be required if you're using a heavy base or bouillon (sp?) but if it's not salty enough when done, smoked salt is AWEsome. Butter and/or Olive Oil: for frying and seasoning.No, this is not a healthy meal, but it sure as shiat will fill you up and warm your ass up on a cold winter's day!1) Make a roux. If you don't know what a roux is, fry some wheat flour in butter, then slowly add liquid. This is the thickener.If you're wheat intolerant or a Celiac, or just want a more refined product, dissolve a 1/4 cup Arrow Root starch or cornstarch in a cup of cold water, set aside.If you don't know what a roux is or how to make it, please look it up.2) Gather your seafood. I don't give a damn what you're using: freshly pan-fried salmon, canned salmon, tuna fish, whiting, smoked mullet, trout, bass, sea bass, clams, oysters, tilapia, whatever you have on hand.3) Fry the seafood gently in butter*, set aside with the lid on to keep it warm.3a*) If using fresh shrimp, cook LAST and then put in the finished soup: shrimp shrinks when heated for a long period of time.4) Take that Roux and gradually add a half gallon of milk to it, stirring constantly on medium heat; keep it ju ...
DGS: That looks farkin' tasty.
ows: all i know is a good beef stew involves low heat,long cooking and a lot of good white wine.most of the good white wine goes into the stew.
thespindrifter: DGS: That looks farkin' tasty.Thank you. P.S., I forgot to mention: if using the starch-base alternative to a Roux for thickener, add that 1/4 cup dissolved in water before the seafood, then return to just south of boiling, and it should thicken up nicely. Also also, smoked paprika can be used in conjunction with, or as a substitute for the Chipotlé powder, which should be added with the other seasonings (white pepper, bay leaf powder, thyme.)Sorry, was in a hurry.
SpacemanSpoof: Don't know exactly what's in it, but one of my all-time favorite dishes that my wife makes is Peruvian sopa menudo (aka sopa criolla).Let's see...ground beef, seasoned & brownedbeef bullioncanned milknoodlespowdered panca peppersají amarillo pastesalt/peppercilantrogarlicoreganopalilloonce it's good and hot, toss in an egg or twoYummy - just finished up a pot for lunch today.
Lt. Cheese Weasel: It's not menudo unless it has tripe in it.
CrscntBufS: Short and simple1 can Tomato soup.Leftover Taco meat - the hotter the better.Elbow macaroniBoil until macaroni is done. Sprinkle on a little taco cheese if you want to be fancy.
Frood: Seklee Goulash (no idea if that is correct spelling and don't think it's actually a goulash... but it's what my family has called it for about 5 generations)
kroonermanblack: Stew last night was onions, carrots, spinach (I wanted it to cook out basically or would have used kale), a pound of 'stew beef', sweet potatoes, and a can of spaghetti sauce (I was out of canned tomatoes and beef stock, and had had the sauce for a month).Simmer 3 hours, done. Normally I'd toss in garlic but figured the sauce had it covered. Or I'll simmer similar recipe for longer, with bell peppers and hot peppers, to make a guisada instead. Lovely when the meat just falls apart.
traylor: [media.townhall.com image 400x230]Good try everybody.But you need to know that you are really looking for some fine Hungarian Goulash recipes.Wikipedia says that The name originates from the Hungarian gulyás [ˈɡujaːʃ]. The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman'. That's true but there's one thing it doesn't tell you, why there are dozens of varieties of goulash. Let me tell you, these fine men wandering the Hungarian puszta (plains) made their own stews in the evenings and sometimes they had this and that, sometimes they didn't have any but the most important ingredients, which are potatoes, paprika, and some kind of meat. So, if yo have all of these, you can probably make a fine goulash. Onion and garlic will definitely help. You have mushrooms and beans? Put them in the pan. You have some red wine left? It will make your goulash better. Are you THE MAN? Put some hot chili in it. You got the idea.I wasn't going to post post any recipes because you can find so many if you Google it but I found this on YouTube and it's kind of funny so here it is.My personal favorite is a stew called paprikás krumpli (potato goulash) made with hot paprika and noodles and served with a slice of bread and fermented cucumber pickles.[mindmegette.hu image 450x450]
Ras-Algethi: what_now: FlashHarry: mirepoixFlashHarry: bouquet garniThese are words that do not need to exist. See also, crudites.If you ever watched Good Eats you'd understand the importance of mirepoix.
vudukungfu: Billy, you shall be missed.But your recipe lives on.
Omahawg: yeah yeah, don't get all texas purist on me. whatever, man.
Anderson's Pooper: Now known as Decapitated Frenchman Soup.
Maud Dib: justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?LinkYour welcome.By putting beans in it, for one.
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