tag:blogger.com,1999:blog-8450116885150562405.post5742205751419443903..comments2023-06-22T04:54:44.791-05:00Comments on Cooking 4 the Week: Cream of Potato SoupSunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8450116885150562405.post-78572541993334734962007-02-22T00:01:00.000-05:002007-02-22T00:01:00.000-05:00Trader Joe's spinach pies are not bad. They're sma...Trader Joe's spinach pies are not bad. They're small, so the filling to wrapping ratio is off, but again, not bad.<BR/><BR/>The stew turned out OK, but I think I overcooked it. The aroma at 5 hours was utterly stunning; at 7 it was good but not as overwhelmingly rich.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-64995145170849807332007-02-20T08:42:00.000-05:002007-02-20T08:42:00.000-05:00OK, finally stopped laughing enough to respond. H...OK, finally stopped laughing enough to respond. Hope the stifado was delicious, sounds like a lovely meal. <BR/><BR/>How are TJ's spinach pies? Since that's something I can make myself, I don't think to buy them prepped. But, making them is such a lot of work unless you do a huge batch all at once. (If you're going to make a mess, should make that mess worthwhile.) <BR/><BR/>BTW: "Stifado" does sound a lot like "strappado" which *is* a form of torture. Glad your stew didn't qualify as such. :)Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-70816492756205609172007-02-18T22:19:00.000-05:002007-02-18T22:19:00.000-05:00I "found" a couple of pounds of stew meat at the b...I "found" a couple of pounds of stew meat at the back of the freezer yesterday. Wanting to make room, I defrosted it and looked up a slow-cooker recipe. I settled on "Beef Stifado," for which I had all of the ingredients but cumin and red wine. (I have them now.)<BR/><BR/>I thought I'd make a greek dinner out of it, and stopped by Trader Joe's for spinach pies and stuff grape leaves.<BR/><BR/>On the way out, I played the name of the main course over in my mind. One of those words that just sounds funny, like it should be meaningful.<BR/><BR/>I'm not sure if stifado should be:<BR/><BR/>* A fish soon to be battered and deep-fried into extinction by Red Lobster.<BR/><BR/>* A medieval torture.<BR/><BR/>* A service offered by Sicilian hookers.<BR/><BR/>In any case, it turned out nicely. Once the leftovers in the crock are cool I'll divide it up for freezing.Anonymousnoreply@blogger.com