tag:blogger.com,1999:blog-3558893504662422589.post475364092266786970..comments2023-04-13T08:52:26.696-07:00Comments on Eating Seattle: Eating In: Moose Stew (yes, really), Potato Bread, etcAli Scheffhttp://www.blogger.com/profile/02037428039639825976noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3558893504662422589.post-33420023359239778402009-01-02T11:14:00.000-08:002009-01-02T11:14:00.000-08:00I keep my mushroom stalks and use them to make bro...I keep my mushroom stalks and use them to make broth, so that might be a worthwhile trick for your next stew. Then just sautee yourself a sh*tload of mushrooms to add at the very end, with some fresh thyme, etc. Let me know how it goes!Ali Scheffhttps://www.blogger.com/profile/02037428039639825976noreply@blogger.comtag:blogger.com,1999:blog-3558893504662422589.post-78649645104214497752009-01-02T10:53:00.000-08:002009-01-02T10:53:00.000-08:00Thanks for the potato bread link; I haven't had th...Thanks for the potato bread link; I haven't had that in ages, and I am not sure why as it combines two-two-two of my favorite starches in one thing. <BR/><BR/>During the snowy weather I was compulsively making and eating a very spicy red lentil soup, and I think gave myself heartburn. We are now taking a break from each other, sadly.<BR/><BR/>Although I am not sure I will ever have occasion to include moose meat, thanks also for the tip on cooking the veg for stew. I have a mushroom stew I used to love but as I have been getting better at cooking, it now seems kind of insipid. Going to incorporate some of your method and see if that improves it at all.<BR/><BR/>Happy New Year!Fresh-Picked Seattlehttps://www.blogger.com/profile/03937690664246857709noreply@blogger.comtag:blogger.com,1999:blog-3558893504662422589.post-17704168650936581072008-12-23T12:00:00.000-08:002008-12-23T12:00:00.000-08:00Wow. You got me beat with the homemade papardelle....Wow. You got me beat with the homemade papardelle. I haven't made pasta in years. And I'd love to have the short rib recipe!Ali Scheffhttps://www.blogger.com/profile/02037428039639825976noreply@blogger.comtag:blogger.com,1999:blog-3558893504662422589.post-70224790120135070642008-12-22T15:35:00.000-08:002008-12-22T15:35:00.000-08:00Yeah, it seems like I'm much more in the mood for ...Yeah, it seems like I'm much more in the mood for cooking with this weather. Between meals we've made and ones we have planned, we're making: apple black bean soup and fontina sage grilled cheese, Marcella Hazan's savoy cabbage "lasagne" made with the ground pork that Sea Breeze Farm was selling this past weekend, her Bolognese sauce with homemade papardelle, Crush's short ribs and brussels sprouts, and Indian food from Vij's cookbook.Anonymousnoreply@blogger.com