Ben Collver wrote to All <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef And Cabbage Stew
Categories: Soups, Stew
Yield: 1 servings
1 lb Lean ground beef
1 cn (16 oz) kidney beans
-undrained
1/2 ts Garlic salt
1 sm (1/2 medium) cabbage;
-chopped
1/2 ts Garlic powder
1 cn (28 oz) diced tomatoes
-undrained
1/4 ts Pepper
4 Cubes; (4 ts) beef bouillon
2 Celery stalks with leaves;
-chopped
You may want to edit that recipe. A stalk of celery is a *LOT* of celery.
A rib of celery, on the other hand, (or two) is a more reasonalbr amount for the recipe.
It's a (pretty much) one-man pedantic campaign to set right an unintentional wrong in the recipe wrold. Bv)=
Ben Collver wrote to Dave Drum <=-
You may want to edit that recipe. A stalk of celery is a *LOT* of celery.
A rib of celery, on the other hand, (or two) is a more reasonalbr amount for the recipe.
It's a (pretty much) one-man pedantic campaign to set right an unintentional wrong in the recipe wrold. Bv)=
I looked it up and usda.gov agrees with you. :-) I didn't make this recipe, but i changed it from "stalk" to "rib". Changing the world one recipe at a time...
has a subtly different flavour. I use celery in many things as a "bulk" agent ... like my chilli. It adds a vegetable thickener without resorting to flour (roux) or cornstarch/arrowroot slurry.
has a subtly different flavour. I use celery in many things as a"bulk"
agent ... like my chilli. It adds a vegetable thickener withoutresorting
to flour (roux) or cornstarch/arrowroot slurry.
That's interesting, i had not thought of celery as a thickener.
I am familiar with using okra for that, like in a gumbo.
Ben Collver wrote to Dave Drum <=-
Re: Re: Beef & Cabbage Stew
By: Dave Drum to Ben Collver on Thu May 11 2023 05:51:00
has a subtly different flavour. I use celery in many things as a "bulk" agent ... like my chilli. It adds a vegetable thickener without resorting to flour (roux) or cornstarch/arrowroot slurry.
That's interesting, i had not thought of celery as a thickener. I am familiar with using okra for that, like in a gumbo. I dated someone
who would dehydrate "slippery jacks", an edible but slimy mushroom,
grind them to a powder, and thicken soups with that powder. The last
time i made split pea soup, after refrigerating it, it formed a clear
gel on top, as though it contained gelatin. It was vegetarian, so i
am guessing the gel came from the peas.
Title: Slippery Jack-Cabbage Soup
Ben Collver wrote to Dave Drum <=-
Re: Re: Beef & Cabbage Stew
By: Dave Drum to Ben Collver on Fri May 12 2023 06:31:32
Title: Slippery Jack-Cabbage Soup
Cool recipe, thanks for sharing it!
Here's a very recent entry in my database that seems to be
both tasty and right up your street,
Title: Cold Sesame Noodles
* UDD sez: If you are garnishing w/chopped peanuts why
spec "smooth peanut butter"? Makes no sense to me.
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