Since a potato stew came up in the most recent chapter of Beware of Chicken and generated some discussion, I'll tag it on here as well, vague as it may be as cooking instructions go.
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Someone on SB asked about the stew, so I said:
Sounds like a normal chowder recipe to me - spuds, onion, whole milk or maybe three to one water and cream, and whatever other mild flavored material you have to hand, commonly fish and/or corn, sometimes (already cooked) chicken or pork, or just a collection of veggies. Simmer at a low heat (so the cream doesn't stick to the pot and burn) for a long time, stirring occasionally but not so much that it breaks up your ingredients after they get soft. It's good in two or three hours, great the next day, and peaks around the second day if any lasts that long. As long as no food allergies forbid it, adding a smidgen of rice, barley or wheat, grated cheese, and/or mushrooms can deepen the rich flavor even more, but a little goes a long way there, like just a teaspoon or two for a 4-6qt pot or one cubed portabello (You can use a larger amount of mushrooms to stand in for meat too.) I leave out the salt in the pot and let people season their own bowls to taste, since I like more than most and my father wants no salt at all.
e: Oh, but do remember to fry your chopped onion in a bit of oil first until it turns translucent - you won't be getting the stew pot hot enough for that otherwise. Powdered or crushed dried onion also works if you must, but is a sad second best.
QQ edit for elseforum discussion: If you like spicy food, it's better to add it as a side or second dish and alternate than combine them, since the long cook time and milk or cream will tend to take the heat out of it in the stew pot. Hot nachos, spicy fires, or barbecued meat have all gone over well with it. Putting it in it right at the end as a condiment will certainly work but it's definitely the mild option - I add a bit of black pepper to my bowl sometime, myself, and I'm not a big spice fan.
-------- 8< -------- cut here --------- 8< --------
Someone on SB asked about the stew, so I said:
Sounds like a normal chowder recipe to me - spuds, onion, whole milk or maybe three to one water and cream, and whatever other mild flavored material you have to hand, commonly fish and/or corn, sometimes (already cooked) chicken or pork, or just a collection of veggies. Simmer at a low heat (so the cream doesn't stick to the pot and burn) for a long time, stirring occasionally but not so much that it breaks up your ingredients after they get soft. It's good in two or three hours, great the next day, and peaks around the second day if any lasts that long. As long as no food allergies forbid it, adding a smidgen of rice, barley or wheat, grated cheese, and/or mushrooms can deepen the rich flavor even more, but a little goes a long way there, like just a teaspoon or two for a 4-6qt pot or one cubed portabello (You can use a larger amount of mushrooms to stand in for meat too.) I leave out the salt in the pot and let people season their own bowls to taste, since I like more than most and my father wants no salt at all.
e: Oh, but do remember to fry your chopped onion in a bit of oil first until it turns translucent - you won't be getting the stew pot hot enough for that otherwise. Powdered or crushed dried onion also works if you must, but is a sad second best.
QQ edit for elseforum discussion: If you like spicy food, it's better to add it as a side or second dish and alternate than combine them, since the long cook time and milk or cream will tend to take the heat out of it in the stew pot. Hot nachos, spicy fires, or barbecued meat have all gone over well with it. Putting it in it right at the end as a condiment will certainly work but it's definitely the mild option - I add a bit of black pepper to my bowl sometime, myself, and I'm not a big spice fan.
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‎noli esse culus
‎noli esse culus