i am so very sorry to my kind and beloved stewers now i have been very ill and my laptop will not connect to the internet so i am going to get a new samsung one but for now try to picture this it is halloween ant you have a pumpkin but you have nothing to do with the flesh inside try chopping it into small chunks and then putting it into a stew
thank you
Friday 30 October 2009
Sunday 4 October 2009
regressing stew
i am sincerely sorry my fellow stewers as my team is currently airing out any text with no connection at all with stew these odd texts and messages are not at all what the stew for you blog is about so i will be creating a new blog apart of the stew blog for any text disregarding stew this was not the progress i wanted so as in the title we are regressing
my honest apologies
creator and co-owner
l*** mor****
my honest apologies
creator and co-owner
l*** mor****
Friday 2 October 2009
Join this forum!
Ok guys, I am here promoting a forum and it needs members ;) Infinity-Web is the allocated forum and the creator of the board, Daniel, (Not from the college), want's 100's of member so I am looking to rustle some up here! Whoever views this blog shall need to sign up to the forums that shall come in a few sentences more...
The whole idea of the forum is so you can get live help with your problems, soon to be 24/7 support. Want more information? send an email to: Support@Infinite-Web.co.uk or add the email address to your Window Live Messengers and have real life conversation with the support staff and find out more information about Infinite-Web.co.uk
To sign up or login, go here: http://www.infinite-web.co.uk/iForum < I am administrator on there by the way. 'Jordan' is my name on there, this would really help my mate out ;)
Thanks, J***** ~ Stew co-owner :)
The whole idea of the forum is so you can get live help with your problems, soon to be 24/7 support. Want more information? send an email to: Support@Infinite-Web.co.uk or add the email address to your Window Live Messengers and have real life conversation with the support staff and find out more information about Infinite-Web.co.uk
To sign up or login, go here: http://www.infinite-web.co.uk/iForum < I am administrator on there by the way. 'Jordan' is my name on there, this would really help my mate out ;)
Thanks, J***** ~ Stew co-owner :)
Thursday 1 October 2009
Fellow Stewers
I shall hopefully be returning to Stewing HQ within the next 3 weeks! I shall be right as rain in a few weeks, but I am visiting Manchester on a boat for 2 weeks, so I shall speak to you then!
Happy stewing stewers!
Happy stewing stewers!
dirty little stewy thing
my own recipe that none of you will want to try so just do it for fun
ingredients
warning measurements of ingredients may vary as this is an untried recipe
1 and 1/2 box of gelatine
one jug full of gavey
half a Leek
half aTurnip
half a Dumpling
half a Carrot
half a Swede
half a pound of beef
method
first cut all the ingredients to small squares then add to gravy boil untill ingredients are cooked through then stir in the gelatine and refrigerate overnight and all day the next day untill tea then serve as beef stew jellyor beef stew surprise
ingredients
warning measurements of ingredients may vary as this is an untried recipe
1 and 1/2 box of gelatine
one jug full of gavey
half a Leek
half aTurnip
half a Dumpling
half a Carrot
half a Swede
half a pound of beef
method
first cut all the ingredients to small squares then add to gravy boil untill ingredients are cooked through then stir in the gelatine and refrigerate overnight and all day the next day untill tea then serve as beef stew jellyor beef stew surprise
news
just to remind you no recipes are mine unless i personnaly state that they are so remember we search the stews for all of you's stew stew stew stew stew stew stew stew stew stew stew stew stew stew!
master stew news
any of you been watching master chef? if not every episode they make different classic stews todays was a mouclade (creamy mussel stew) recipe below
Mouclade
Serves 6
A mouclade is a regional French mussel dish in which the mussels are cooked just as they are for moules marinière, or mussels steamed in white wine with shallots, garlic, and herbs. (My version of that dish is also in the book). To make a mouclade, the cooking liquid is thickened with cream and the mussels are served on the half-shell, topped with a spoonful of the sauce.
I make my mouclade with curry powder and an addition of cornstarch makes the thickening process foolproof. The presentation here is more user-friendly than in the original. You simply return the mussels to the pot and serve them family-style from the center of the table.
This is delicious with Corn and Scallion Pancakes (page 249 of the book)
2 cups dry white wine
4 medium shallots, sliced
2 garlic cloves
1 tablespoon curry powder, or more to taste
6 pounds mussels, scrubbed and debearded
1/2 cup coarsely chopped parsley
1 cup heavy cream
1 tablespoon cornstarch mixed with 2 tablespoons water
Fine sea salt and freshly ground black pepper to taste
COOK THE MUSSELS
Put the wine, shallots, garlic, and curry powder in a saucepan and bring to a boil over high heat. Add the mussels and parsley, cover, and cook until the mussels open, approximately 3 minutes. Drain the mussels in a fine-mesh strainer set over a pot. Discard any mussels that have not opened.
MAKE THE SAUCE
Reheat the strained liquid over medium heat. Stir in the cream and cornstarch, and season with salt and pepper.
TO SERVE
Return the mussels to the pot and bring the pot to the table.
but how did the contestants do with cooking it?
mark-presentated well mussels juicy not over cooked but used plain bread not good but well made
neil-grilled bread and garlic good mussels right seasoning and curry powder light no mistakes
daniel-lovely fried bread tasty mussels and sherlots perfect nice texture too salty
who got through?
daniel whereas the other two were guttered
Mouclade
Serves 6
A mouclade is a regional French mussel dish in which the mussels are cooked just as they are for moules marinière, or mussels steamed in white wine with shallots, garlic, and herbs. (My version of that dish is also in the book). To make a mouclade, the cooking liquid is thickened with cream and the mussels are served on the half-shell, topped with a spoonful of the sauce.
I make my mouclade with curry powder and an addition of cornstarch makes the thickening process foolproof. The presentation here is more user-friendly than in the original. You simply return the mussels to the pot and serve them family-style from the center of the table.
This is delicious with Corn and Scallion Pancakes (page 249 of the book)
2 cups dry white wine
4 medium shallots, sliced
2 garlic cloves
1 tablespoon curry powder, or more to taste
6 pounds mussels, scrubbed and debearded
1/2 cup coarsely chopped parsley
1 cup heavy cream
1 tablespoon cornstarch mixed with 2 tablespoons water
Fine sea salt and freshly ground black pepper to taste
COOK THE MUSSELS
Put the wine, shallots, garlic, and curry powder in a saucepan and bring to a boil over high heat. Add the mussels and parsley, cover, and cook until the mussels open, approximately 3 minutes. Drain the mussels in a fine-mesh strainer set over a pot. Discard any mussels that have not opened.
MAKE THE SAUCE
Reheat the strained liquid over medium heat. Stir in the cream and cornstarch, and season with salt and pepper.
TO SERVE
Return the mussels to the pot and bring the pot to the table.
but how did the contestants do with cooking it?
mark-presentated well mussels juicy not over cooked but used plain bread not good but well made
neil-grilled bread and garlic good mussels right seasoning and curry powder light no mistakes
daniel-lovely fried bread tasty mussels and sherlots perfect nice texture too salty
who got through?
daniel whereas the other two were guttered
we finally get the stew on
yoyo stewers this be how we do it,
do you remember that nut stew comment of mine well i took off with it and flew through googles stews and what did i find first peanut butter stew
INGREDIENTS (Nutrition)
515 g peanut butter
0.5 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
950 ml chicken broth
30 ml vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
50 g fresh mushrooms, sliced
cayenne pepper to taste
DIRECTIONS
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.
Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.
go stew
next we have a larger stew
named Khoresh Fessenjan or in english walnut stew
Ingredients5 c Finely ground walnuts
3/4 c Pomegranate concentrated
2 tb Tomato paste
2 lb Boneless; skinless chicken
4 tb Oil
1 lg Onion; grated
1 ts Turmeric
1 ts Baking soda
1/2 ts Salt
1/8 ts Pepper
PreparationKhoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. Both versions get served with traditional chelo rice (recipe follows). In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. The sauce should be thick, with a sweet-and-sour taste.
this serves 8
ps i didn't invent these stews and as to avoid any copy right violations i do not want any credit for these stews they are not mine i only want credit for putting them all in one place
do you remember that nut stew comment of mine well i took off with it and flew through googles stews and what did i find first peanut butter stew
INGREDIENTS (Nutrition)
515 g peanut butter
0.5 (6 ounce) can tomato paste
2 (10 ounce) cans diced tomatoes with green chile peppers
950 ml chicken broth
30 ml vegetable oil
6 skinless, boneless chicken breast halves - cubed
1 onion, chopped
50 g fresh mushrooms, sliced
cayenne pepper to taste
DIRECTIONS
Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.
Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.
go stew
next we have a larger stew
named Khoresh Fessenjan or in english walnut stew
Ingredients5 c Finely ground walnuts
3/4 c Pomegranate concentrated
2 tb Tomato paste
2 lb Boneless; skinless chicken
4 tb Oil
1 lg Onion; grated
1 ts Turmeric
1 ts Baking soda
1/2 ts Salt
1/8 ts Pepper
PreparationKhoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. Both versions get served with traditional chelo rice (recipe follows). In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. The sauce should be thick, with a sweet-and-sour taste.
this serves 8
ps i didn't invent these stews and as to avoid any copy right violations i do not want any credit for these stews they are not mine i only want credit for putting them all in one place
notice
as we told you previously halloween is a special time for us at stew for you as starting from monday the 26th we are presenting a halloween week untill sunday the 1st of november
now we said we would give you more infomation closer to the time so on the 19th of october if my co-worker is revitalised we shall have a meeting discussing what we will do, but in faith and as a taster one thing we will do is the co-owners of stew will take up a challenge both of us will find a special halloween stew each and one impartial judge shall decide which one of us shall win a mystery prize ooooooooohhhhhhhh aaaaaaaaaaahhhhhhh!
now we said we would give you more infomation closer to the time so on the 19th of october if my co-worker is revitalised we shall have a meeting discussing what we will do, but in faith and as a taster one thing we will do is the co-owners of stew will take up a challenge both of us will find a special halloween stew each and one impartial judge shall decide which one of us shall win a mystery prize ooooooooohhhhhhhh aaaaaaaaaaahhhhhhh!
our somber stew factory
i somberly reply to my co-workers message,
(UNLUCKY dude but as they say sh*t happens and so does swine flu but i wish you well in your recovery though dude seriously unlucky hahaha thankfully i did not catch it but as i am sure to be penalized at the college i myself have recently had the flu so you are in a much worse condition than me so hahaha you beat me) now back to the stewing public i will be taking a small leave from the stew tomorrow so i leave my colleague in charge the reason for this is that at 8am tomorrow morning i am going to the doctors for a blood test (see little worker bees we can all share personal infomation) i am sorry stewers you came here for stew, now LET THE STEW BEGIN.
(UNLUCKY dude but as they say sh*t happens and so does swine flu but i wish you well in your recovery though dude seriously unlucky hahaha thankfully i did not catch it but as i am sure to be penalized at the college i myself have recently had the flu so you are in a much worse condition than me so hahaha you beat me) now back to the stewing public i will be taking a small leave from the stew tomorrow so i leave my colleague in charge the reason for this is that at 8am tomorrow morning i am going to the doctors for a blood test (see little worker bees we can all share personal infomation) i am sorry stewers you came here for stew, now LET THE STEW BEGIN.
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