The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on December 10, 2008, 02:27:47 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x51178
Oh my.
The skidmarked underwear primitve, the ageing farmwife in eastern Iowa, the primitive who approves of thuggery and bullying and violence in political discourse:
Skidmore (1000+ posts) Wed Dec-10-08 11:59 AM
Original message
Help! How does this sound?
I have braised dredged, cubed pork loin with onions, garlic, paprika, and thyme in olive oil, added some broth, and now it is stewing on the stove. I want to add vegetables in about an hour. How does a combination of Yukon Golds, butternut squash, and turnips sound? I need to use these veggies up. If they are a good combination, should I add some other spice, herb, or maybe a tad of some acidic to them--like a chopped tomato or a Granny Smith apple or two?
The always nice, always sensible, always kind, Grandma:
hippywife (1000+ posts) Wed Dec-10-08 12:04 PM
Response to Original message
1. Sounds lovely to me, and...by all means throw in those apples.
Skidmore (1000+ posts) Wed Dec-10-08 12:23 PM
Response to Reply #1
2. I just added a cup of apple cider to the stew.
Do you think it needs something green in it? Beans perhaps?
Warpy (1000+ posts) Wed Dec-10-08 12:49 PM
Response to Reply #2
3. The Granny Smith apples are green if you leave the skin on.
Skidmore (1000+ posts) Wed Dec-10-08 12:56 PM
Response to Reply #3
4. Done! It's a pretty stew.
And smells good too. I think I'll make some biscuits. I don't have enough time to make bread and besides, I'm out of yeast. Our lane is a sheet of ice so I don't want to try to get to the highway yet.
Warpy (1000+ posts) Wed Dec-10-08 01:19 PM
Response to Reply #4
6. Irish soda bread
It's done in a flash and it looks and tastes like fresh bread.
In addition, the leftovers make great toast in the morning. Well, if there are leftovers.
hippywife (1000+ posts) Wed Dec-10-08 01:04 PM
Response to Reply #2
5. If you are talking about a green vegetable to round it out, I might stir in some type of spinach or root vegetable greens not too long before you remove it from the heat. Or serve a nice salad on the side.
I dunno.
It's probably easier and cheaper just to go out to a restaurant and order their loin of pork special, made by chefs who know what they're doing.
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Sure looks like a "too many cooks (and ingredients) riun the pot" moment.
Poor DUmmie needs to K.I.S.S.