Comments on: Braised and crazed http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/ Dada, bring my beer in the living room Tue, 14 Oct 2008 08:02:40 +0000 http://wordpress.org/?v=2.6.2 By: mamster http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-38 mamster Tue, 06 Dec 2005 01:39:40 +0000 http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-38 <p>That sounds like "barely" root vegetable stew. Har har!</p> That sounds like “barely” root vegetable stew. Har har!

]]> By: liza http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-37 liza Tue, 06 Dec 2005 01:29:56 +0000 http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-37 <p>Oh yeah, and instead of the barley I used some French lentils I had sitting around. I apologize for omitting this important detail.</p> Oh yeah, and instead of the barley I used some French lentils I had sitting around. I apologize for omitting this important detail.

]]> By: liza http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-36 liza Tue, 06 Dec 2005 01:28:59 +0000 http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-36 <p>Last night I set out to make "barley and root vegetable stew," where the root vegetables were celeriac, parsnips and Jerusalem artichokes. Unfortunately I went to a big name supermarket that appears to be in its death throes and had no barley, celeriac, parsnips or Jerusalem artichokes. </p> <p>So instead I grabbed all the root vegetables I could find -- red potatoes, sweet potatoes and carrots -- and roasted them instead. (In this recipe, the vegetables are roasted separately while stew base is sauteed and then boiled on the stove.) </p> <p>Dan wasn't too thrilled that a cup of the Gruner Veltliner went into the base but admitted the finished stew was pretty good. Also I taught him the word <i>mirepoix</i>. I bet Iris already knows it.</p> Last night I set out to make “barley and root vegetable stew,” where the root vegetables were celeriac, parsnips and Jerusalem artichokes. Unfortunately I went to a big name supermarket that appears to be in its death throes and had no barley, celeriac, parsnips or Jerusalem artichokes.

So instead I grabbed all the root vegetables I could find — red potatoes, sweet potatoes and carrots — and roasted them instead. (In this recipe, the vegetables are roasted separately while stew base is sauteed and then boiled on the stove.)

Dan wasn’t too thrilled that a cup of the Gruner Veltliner went into the base but admitted the finished stew was pretty good. Also I taught him the word mirepoix. I bet Iris already knows it.

]]> By: mamster http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-35 mamster Mon, 05 Dec 2005 20:25:26 +0000 http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-35 <p>Yeah, it hurt to pour all the wine into the stew, but I had to try it once. Well, and I saved myself half a glass.</p> Yeah, it hurt to pour all the wine into the stew, but I had to try it once. Well, and I saved myself half a glass.

]]> By: Christos Dimitrakakis http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-34 Christos Dimitrakakis Mon, 05 Dec 2005 20:12:53 +0000 http://www.rootsandgrubs.com/2005/12/05/braised-and-crazed/#comment-34 <p>>When you have a person of few teeth in your house, you make a lot of stew. </p> <p>Man, that's hilarious.</p> <p>> I braised a chuck roast in barolo </p> <p>I would never forgive myself for failing to drink perfectly good wine. On the other hand, mmm, tasty food, yum yum.</p> >When you have a person of few teeth in your house, you make a lot of stew.

Man, that’s hilarious.

> I braised a chuck roast in barolo

I would never forgive myself for failing to drink perfectly good wine. On the other hand, mmm, tasty food, yum yum.

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