request: stew recipes

[Sir Squid Diddimus]

Man, I was wondering what I was doing wrong.
It always tasted like salt ass and shit bubbles. Damn.
Shoulda listened to Alton here-- http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html
but no, I just did it my way and fail fail fail.

[LMNO]

Ok, I may have over-reacted here.

Squid, sorry if you felt insulted.  I'm only going with what I've learned.  If you make an awesome stock with your recipe, I'll give it a shot.

[Jenne]

Most Afhgan dishes end up being korma, or stews.  I will ask my husband for a couple of them for you if you like.  He makes this one with mung beans that I made him redo from his childhood b/c it was so fucking tasteless.  Tasted like paste, now it has flavor.  I'll bug him for this recipe (called shela, pronounced "shuh-lah") and maybe aush, which is actually lots of garlic, tomato sauce, salt, turmeric and spaghetti noodles.

[Sir Squid Diddimus]

Ok, I may have over-reacted here.

Squid, sorry if you felt insulted.  I'm only going with what I've learned.  If you make an awesome stock with your recipe, I'll give it a shot.

Naw, it's alright man.
I'm sure your way is the right way. I'm just still learning all this cooking properly crap.

HOLD THE PHONE!
You say afhgan food?!?
Give up them recipes woman!!!

[Jenne]

Will do yo.

ETA:  I would try to just copy his recipe book, but damn the man writes it in FARSI!   

[LMNO]

TERRORIST!

[hooplala]

let it rest in the fridge for a few hours, and then the fat will rise and congeal in a disc, allowing easy removal.

Which is a delicasy on the island nation of Salazore.

[LMNO]

let it rest in the fridge for a few hours, and then the fat will rise and congeal in a disc, allowing easy removal.

Which is a delicasy on the island nation of Salazore.

Which is also known as "Harold".

[hooplala]

Is that how its spelled?  I've only heard it spoken... I thought it was 'herald'.

Live and learn.

[Jenne]

TERRORIST!

Yeah, but whaddyagonnado?

[Sir Squid Diddimus]

terrorist with god damned good food

[Dysfunctional Cunt]

This is the recipe I use for Corn Chowder, I found it at Cook's Country!  I actually find it works better with frozen corn, or, if you use fresh, blanch it first...  It is really really good.  I have added scallops to this and once added leftover crab which was delicious too.  I can't afford lobster, but the first time I ever ate corn chowder it had lobster in it and oh wow yum!!!!

http://www.cooksrecipes.com/soup/corn-chowder-recipe.html

Corn Chowder

6 slices smoked bacon
2 tablespoons unsalted butter
1 yellow onion, diced
3 large ribs celery, diced
1 large carrot, diced
1 jalapeno pepper, seeded and finely chopped (optional)
5 cups chicken stock
2 cups diced red skin or new potatoes - I use yukon gold
6 cups fresh corn or three 10-ounce packages frozen corn, thawed
3/4 cup heavy cream (can substitute light cream or half-n-half if desired)
Pinch cayenne pepper
Salt and pepper to taste

Using a large soup pot fry bacon until crisp and remove from heat, patting excess fat off with paper toweling.
Add butter to the pan and melt with bacon drippings. Add onion and celery, carrot and jalapeno if using and cook until vegetables are just tender.
Add stock to soup pot and then potatoes. Cook until potatoes are tender.
Puree 4 cups of the corn in a blender adding a small amount of hot stock while blending. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
Add pureed corn, 2 cups remaining whole kernels, and cream. Add pinch of cayenne and adjust seasonings to taste.
To serve, garnish individual bowls with the cooked crumbled bacon.

[East Coast Hustle]

that sounds awesome, but I have to take a second to correct your spelling.

there is no "R" in "chowdah".

[hooplala]

SAY IT!  SAY IT, FRENCHIE!  CHOWDAH!
                \

[Triple Zero]

Cool, perhaps I'll start it this weekend. Maybe I'll cut the simmering in two runs, cause I wanna be home while there's a fire under the pan, even if it's tiny.

let it rest in the fridge for a few hours, and then the fat will rise and congeal in a disc, allowing easy removal.

Which is a delicasy on the island nation of Salazore.

Which is also known as "Harold".

Will the grease be that much? I mean, if it's just a little, you can leave it, right? I suppose it contains a lot of the flavours, too. Especially the aromatics that dissolve in polar solvents.