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Tuesday, October 30, 2007

Stew Mania

I made my stew tonight and it was good. Perhaps it wasn't so stewful, though. For one, it didn't simmer, or stew, for very long. For two, there wasn't much liquid to begin with, so by the time it was finished cooking there was basically no sauciness. It was, however, a good first attempt, and I am proud of myself.

First, I marinated some beef in olive oil, red wine vinegar, garlic, salt, pepper and oregano. It was a good marination.

The Marination - A Masterpiece of Preparatory Sauce

Later, I put the beef and the marination into a pan and cooked it with red onions, red peppers and green peppers. Also some red chile flakes. After a little while I put in canned tomato sauce and let the concoction simmer, or stew, but like I said, this stewing didn't last for very long because there wasn't much liquid.

Look At My Stewing Technique - Very Skillful and Stewful

I Put My Stew on Rice - Yum

I do have a lot to learn, but the stew (albeit not very saucy and stewful) was yet stewy, at least in spirit. The fragrances and intense passions were quite full of peasant heartiness and soft wishes. Yea, I am excited to become an expert of stew, as well as pants and food. Yea, stew is in a category all its own.


But wait, does a stew have to be saucy? Perhaps not saucy, but there does need to be a liquidy component, at least some sauce? Maybe? I need to grapple with these issues.