Food convo thread #1

I love to play with recipes. I recently made Gyros. mmmm I used Good Eats as a jumping point, and a youtube user (LikeTheHat) posts a lot of the episodes.

 

This is one of my Grandma's Cajun recipes and one of my favorites to make. It's so good and cheaper than the other dishes my grandma is known for. She uses a lot of seafood.
These recipes are more pinch and handful recipes than measured.

Carrot Stew

2 packs of stew beef
(I've used chopped flank steak before)

Half to 1 one pound bag of baby carrots, chopped

Seasoning:
Between 1 and 2 large Vidalia onions, chopped very finely
Garlic to taste chopped finely
1/2 to 1 bell pepper, chopped

Roux: (Base)
3/4 cup white flour
3/4 cup corn oil
(This can vary, I change it up sometimes)

Mix oil and flour together in a heavy-bottomed pot and cook on medium high, stirring constantly with a wooden spoon until dark brown. (Keep stirring so it doesn't burn.)
Add seasoning to roux when brown and reduce heat. Cook down until the onions are clear.

Meanwhile, brown stew meat. When it is good and browned, make a little gravy.


Add carrots. Cook down until they start to get soft. You can add a little water if it needs. Add meat and gravy. Simmer. Gradually add water and continue to simmer. Season to taste. I usually use salt, cayenne, black pepper, Tony Chacheres Creole Seasoning, and Tabasco. I usually toss a few spices into the meat while it browns too.

Serve over hot white rice.

 

lol we're called foodies, and cooking is what I like best. It just makes me feel really good to cook something great that everyone loves. It's something to look forward to all day, and something that can always improve. I just can't help but be excited about it.

 

lol foodies

 

The dictionary defines a foodie as "someone who has an ardent or refined interest in food."

 

Well.. i figured i'd post the Watkins March 2006 product catalog in which i had 2 of my recipes published in.. these catalogs where distributed throughout the us and canada. .5million copies.... it's definitely a big moment in my so far short lived career... i also have a copy of the french/canadian version of this catalog as well.. seems to have disappeared...

 

That's awesome, Is betty joes where you work? I have a few watkins catalogs hanging around here somewhere.. Let me see if I can find them.

 

yea.. thats where i've been working.. almost 4 years now.. CRAZY... i actually live right behind Watkins... just about every morning it smells like cinnamon and cloves

 

Wow that must be really amazing.. Does your restaurant use a lot of their products?

 

mostly just their pepper and chili powder...

 

so tonight on the menu... stuffed chicken breasts with mashed and gravy.. all from scratch of course... and i'm trying a local winery Razziberry.. Raspberry/Strawberry wine.. yum.. i'll take pictures

 

Im making tofu with vegies in a red curry sauce over pad thai noodels. Should be tasty.

 

mmm rasberry/strawberry wine sounds really good.

All I made today was pork chops in the crock pot with bbq sauce. Nothing fancy since I had to go out for a few hours. Tomorrow I'll be making sauce and pasta for dinner.

 

Ahh shit, i forgot to take pictures. It was quite yummy though.

 

whoa 5 million copies

 

It did sound good. Are you a vegetarian? Or do you just enjoy eating that kind of stuff?
I was a vegetarian for 5 years, and my mom still is so we both eat all kinds of food. I made her some hot and spicy tofu the other night for her dinner.

I love ordering general tso's deep fried tofu at the chinese restaurant.. mmm

 

Yeah im a vegi. but I love tofu too. its the shit.

 

That's awesome. What got you into it? Your parent's, or did you just start it on your own?

Also for what reason? I was a veg. for animal rights issues, but the health aspect was definitely a benefit too.

 

I started on my own. Its been four years. I just love animals, i work at a zoo and i found it to be holding a double standard to work at saving species all day and then eat others. I really dont like meat at all anyway, so i dont really mind.

 

We should make a vegetarian food convo thread