(no subject)

[gothwalk]

The onions, the carrots and the turnip are now in; I forgot parsnips from the list of stuff I have to go in. Trouble is that it's looking very full already, and will need to boil down quite a bit before I can much more to it. I'm going over the available herbs, and seeing what would suit - I'll probably stick with fairly conservative stuff; pepper, thyme, a little basil, parsley, some chives. And by the way, anyone who's in the Dublin region, or could make it to the Dublin region by this evening, is invited to partake of stew. :)

Comments

[microgirl.livejournal.com]

Bah. Kind of wish we'd gone now after all, though I'm really not much of a stew fan (remnant of far too many foul, vile bowls of muttony gack as a child) and hate celery with a passion. But yeah, gotta seal the meat. Haven't heard of the flour thing, but the searing-to-retain-flavour thing yeah. Actually sounds a bit like a cross between Irish Stew (which is usually lamb) and my mum's braised steak, which is the precursor to steak-and-kidney if we ever have kidney.

[gothwalk.livejournal.com]

I don't usually trust what's advertised as lamb in this country - too often it's mutton, and as inannajones has said, resembles boiled woolen socks. It was rather good in the end, though, even if I do say so myself - just had a big plate of it for lunch, and am feeling contented and sleepy.