The Palace Cafe opened today in 1991. Envisioned as a more casual version of Commander’s Palace, it was at first managed by cousins Ti Martin, Dickie Brennan, Lauren Brennan, and Brad Bridgman. When the Commander’s Brennans split up their properties, the Palace Cafe went to Dick Brennan’s side of the family. The place opened with an emphasis on seafood and rotisserie dishes, but over the years the restaurant evolved into a jack of all flavors Creole.
The building has quite a history. It was originally the landmark Werlein’s music store, founded in the 1840s. The renovation took a long time. Meanwhile, many speculated as to what would happen to familiar “Werlein’s For Music” neon sign on the roof, which could be seen far up Camp Street. The New Orleans Menu held a contest for the best name that could be made by rearranging the letters. I wish I could remember what the winner was.
It is White Chocolate Bread Pudding Day, in honor of the Palace Cafe, which invented the dessert. The speed with which it spread to other restaurants was testimony to its appeal and goodness. There must be a hundred restaurants serving it now. What’s strange is that most of the restaurants offering it, while having a version nowhere near as good as the original, claim it as their own idea. I think that if a restaurant is going to copy another restaurant’s dish, the menu ought to give credit to the inventor.
Legendary Local Chefs
Rosa “Mamita” Hernandez was born today in 1902. She passed away in 2007, at 105. She was the owner and chef of El Ranchito, one of our city’s first Mexican restaurants, on Elysian Fields near Claiborne until it closed in the early 1980s. Rosa made everything from the tamales to the great mole sauce from scratch. If that little place could serve mole, how is it that so few Mexican restaurants now can manage it?
Lettuce Branch flows for a few miles out of the Great Smoky Mountains into the Silvermine Creek, which pours into the Nantahala River. The Nantahala cuts a gorge through the mountains and makes for superb rafting and scenery. All this water winds up in the Tennessee River, after making electricity in a few places. Some of that electricity operates the equipment at the Creekside Cafe in Bryson City, about three miles by raft from Lettuce Branch. Have the salad.
The Old Kitchen Sage Sez:
The most unrewarding job in the kitchen is making pie crust.
Deft Dining Rule #228:
A restaurant that makes all its own desserts from scratch, and has many of them, is a better restaurant than a comparable place that doesn’t. It’s a big commitment to the diner, one not many restaurants are willing to make.
Annals Of Popular Cuisine
On this date in 1986, the Popsicle was redesigned. The former two-stick model allowed itself to be broken in two pieces so you could share it with a friend. It was replaced by a one-stick design, more in line with the behavior of those spoiled-rotten, selfish kids of today.
beurre manière, [beurh man-YEH], French, n.–Also called beurre manié. It literally means “butter manipulated by hand.” Flour is worked into softened butter until the two blend uniformly. So it’s essentially an uncooked roux. It’s used to add thickness to sauces, the advantage being that the flour doesn’t clump up in the sauce and adds a bit of richness. The resemblance to the word meuniere is coincidental, although both words define mixtures of butter and flour.
Eating Around The World
Mount Etna in Sicily erupted today in 1669, killing thousands and creating tremendous damage. That part of the Italy is still volcanically active. In the sea between Sicily and the Italian mainland is an island volcano called Stromboli, famous for sending out plumes of smoke almost all the time. Stromboli’s steaming gave its name to a foldover pizza filled with cheese, sausage, and tomatoes. When it’s served, a hole is punched in the top, from which steam and lava-like cheese and sauce erupt. Cool.
Music To Drink Champagne By
Lawrence Welk was born today in 1903. His band was called The Champagne Music Makers. Everything, no matter how corny it later becomes, seems hip at some time. I have a recording of a disk jockey show from 1939 that introduces Lawrence Welk’s orchestra as “that clever new band.”
Italian poet Torcuato Tasso was born in Sorrento today in 1544. Savannah transvestite entertainer Lady Chablis was born today as Benjamin Knox in 1957. American author Christopher Rice wrote Page One of his life today in 1978. Mark Stein, the lead vocalist of the slow-rhythm psychedelic band Vanilla Fudge, was born today in 1947.
Words To Eat By
“It is no less difficult to write sentences in a recipe than sentences in Moby Dick. So you might as well write Moby Dick.”–Annie Dillard, American writer.
Words To Drink By
“Long ago, it was said that if you drink the right amount of Scotch each day, you will find the secret of Eternal Youth. People have been in pursuit ever since.”–Ian Henderson.
Our Supercomputer Overlord Is Now Running A Food Truck
Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin.
These days, there's a lot of pressure on chefs to think up the most fantastical, cutting-edge dishes. We live in an age of cronuts, PB&J fries and pecan pie potato chips.
Yet even the greatest of culinary masterminds are merely human, at the end of the day. And strokes of genius can be few and far between.
At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. IBM Research/Flickr hide caption
At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips.
That's where IBM's supercomputer, Watson, comes in. Watson, you might remember, crushed it on Jeopardy! back in February 2011. Since then, researchers at IBM have teamed up with the Institute of Culinary Education in New York. They've re-programmed Watson to serve as a sort of sous-chef that can spit out novel ingredient combinations and recipes on command.
The IBM researchers call it "creative computing." Chefs can specify a key ingredient and a cuisine, and IBM's computer program will come up with millions of ideas.
So far, the program has generated dishes like Swiss-Thai asparagus quiche and Austrian chocolate burrito. IBM served both out of a food truck that it debuted at a Las Vegas tech conference last week. They may sound like strange flavor combinations, but human taste testers have deemed them delicious. The truck's next stop is Austin, where it will be serving up more of these unorthodox dishes at the South By Southwest music festival.
"The goal is to help chefs figure out combinations they would not have thought about," says Florian Pinel, one of the IBM researchers behind the technology.
Chefs usually think about pairs of ingredients when pondering new tastes and combinations, Pinel tells The Salt. Occasionally, they'll think about three flavors that might work well together.
By contrast, "the computer can go through trillions and quadrillions of possibilities," Pinel says.
The chef starts by suggesting a main ingredient — say, lobster. The program then goes through its huge database of recipes and ingredient profiles, looking for other ingredients known to pair well with it in different global cuisines. The program evaluates the chemistry of the food and models human perception to try to predict which ingredient pairings will prove tasty and surprising. (One dish it came up with: a Cuban-style lobster bouillabaisse with squash.) This video explains how it all works in more detail:
The current prototype, which the chefs at ICE are testing out, produces a simple list of ingredients and a suggestion about how to cook them. For example, it might suggest making a pie filled with pork tenderloin, apples, garlic and allspice. This sort of system works well for chefs, who can figure out how to proceed from there, Pinel says.
And IBM is also working on an app for the general public, which will provide more detailed recipes for culinary novices, Pinel says.
For chefs, the program is a great way to generate new, unexpected dishes, says James Briscione, the director of culinary development at ICE and one of the chefs working on IBM's food truck.
"It has driven up some flavor pairings that we would not have thought of," he tells The Salt. "But we haven't come across an instance yet where something didn't taste good."
Take the pork belly moussaka that Watson's program thought up. "The ingredient list sounds horrendous," Briscione says. It involved cottage cheese, red bell peppers, dill, pork belly and cheddar cheese.
"I said, 'No freaking way! This sounds horrible,' " Briscione says. But in the end, the moussaka turned out quite mouthwatering. "Everyone who tasted it had to say, 'Wow.' "
Still, computers won't be replacing chefs any time soon. Briscione says that while computers are great at coming up with flavor combinations, they still have trouble with things like balance and texture.
"You can end up with a list of ingredients, and none of them has an element of crispiness," he says. That's where chefs have to use their expertise. And it's where human creativity comes into play.
"Two different chefs can get the same list of ingredients and come up with completely different dishes," Briscione says.
Curious foodies can taste IBM's offerings at SXSW Interactive from Friday, March 7, through Tuesday, March 11. You can also vote online for the types of dishes you'd like the food truck to serve.
Can't make it to Austin? You may be out of luck: IBM has no firm plans for the food truck's next stop. But if you're itching to try one of Watson's creations, you could give one of these computer-generated recipes, with instructions from ICE chefs, a whirl.
Sunday, July 8, 2018
Seven Stakes and 53 Wards/Branches Discontinued in Mexico: New District Created in Mexico
Significant restructuring of stakes and congregations has occurred in several areas of Mexico during the past month and seven stakes and 53 wards/branches have been discontinued within approximately the past 1-2 months. This has resulted in a three percent decrease in the total number of stakes in Mexico as there are now 222 stakes and 44 districts in the country. In contrast, the Church in Mexico had previously discontinued only eight stakes in its entire history prior to the announcement of these recent changes (with the exception of the discontinuation of stakes in the mid-1970s as part of the creation of 15 new stakes in the Mexico City area). The number of wards/branches in Mexico has decreased by 54 since year-end 2017 from 1,987 to 1,933, or a 2.7% decrease. These consolidations are the largest experienced by the country in a country with a major LDS presence since the early 2000s when the Church consolidated hundreds of wards/branches and scores of stakes in countries such as Chile, Peru, the Philippines, Ecuador, Brazil, and Guatemala.
- Coatzacoalcos México Puerto
- Madero México Ampliación
- Minatitlán México
- Minatitlán México Tecnológico
- Monterrey México Morelos
- Monterrey México Paraíso
- Tampico México Chairel
The Madero México Ampliación Stake was organized in 2001 and had six wards prior to its consolidation with the Madero México Stake. The Madero México Stake had seven wards before the consolidation occurred. There are now five wards and two branches in the Madero México Stake. The Tampico México Chairel Stake was organized in 2000 and had six wards prior to its consolidation with the Tampico México Stake. Four of the wards in the original stake were discontinued. The Tampico México Stake now has five wards and two branches. As a result of these changes, the number of stakes in the Tampico/Madero metropolitan area decreased from five to three.
The Minatitlán México Stake was organized in 1977 and had six wards prior to its discontinuation. The Minatitlán México Tecnológico Stake was organized in 1997 and had six wards and one branch prior to its discontinuation. The two Minatitlán Stakes were merged into the Minatitlán México Tecnológico District, which has seven branches. This marks the first time in LDS history where the Church in a city with two stakes has had both of its stakes discontinued and merged into a single district. In contrast, the Church has usually discontinued only one of its two stakes in a city where there are two stakes.
The Monterrey México Morelos Stake was organized in 1980 and had five wards prior to its consolidation with the Monterrey México Anáhuac Stake and the Monterrey México Mitras Stake. Two of the wards in the original stake were discontinued. The Monterrey México Paraíso Stake was organized in 1978 and had six wards prior to its consolidation with the Monterrey México Los Angeles Stake and the Monterrey México Roma Stake. Three of the wards in the original stake were discontinued. As a result of the discontinuation of these two stakes, the number of stakes in Monterrey decreased from 12 to 10.
The decision by the Church to discontinue seven stakes and more than 50 wards/branches in several cities in Mexico during the past 1-2 months does not indicate a sudden drop in church attendance or member activity/convert retention rates. Rather, these changes were likely many months or years in planning due to many wards in these cities with few active members and emphasis from the area presidency for better utilization of meetinghouse space. Data from returned missionary and local member surveys indicate that many, if not most, of the wards discontinued during the past 1-2 months in Mexico had between 40-100 active members. Church leaders in the Mexico Area have also focused on the creation of wards that have at least 100 active members in order to better utilize LDS meetinghouse space to conserve costs and to establish larger wards that provide more opportunities for fellowship and socialization. The creation of wards with more active members has also appeared motivated to address challenges with leadership burnout or difficulties with quality church leadership on a local level.
Most concerning with these developments has been the lack of success of strengthening wards/branches in many cities in Mexico during the last 5-10 years despite a significantly increased missionary presence in many areas. For example, the number of missions in Mexico increased from 24 in 2011 to 34 in 2013, and decreased to 32 in 2018. However, there has now been no net increase in the number of stakes since 2011 and a decrease of 67 wards/branches during this time even though church membership has increased by 162,184 (or 12.7%) from 1,273,199 to 1,435,383. Thus, the Church in Mexico has appeared to experience the lowest "real growth" productivity of any country in the world with a significant LDS presence (i.e. more than 100,000 members) during the 2010s. Local church leaders and returned missionaries indicate low member-missionary participation, poor collaboration between church leaders and full-time missionaries in regards to proselytism and reactivation efforts, and low participation by many active members in fulfilling callings and meeting other member responsibilities (such as regular temple attendance) have appeared primarily responsible for these changes in LDS growth trends. For example, members have appeared to minimally utilize the Mexico City Mexico Temple even though the Mexico City Mexico Temple has one of the largest temple districts in the world with approximately 80 stakes.
The Church in Mexico began to consolidate wards and stakes with smaller numbers of active members as early as 2011 and 2012 although most of these changes occurred in 2017. The Church first began widespread consolidations in Mexico in Guadalajara where two stakes and 17 wards/branches were discontinued in late 2011 and in 2012. These changes have appeared to have had a positive effect on growth as four new wards/branches have since been organized in Guadalajara after these initial consolidations occurred. Moreover, the Church has reported significant improvements in the functionality and strength of the Church in Guadalajara since these changes occurred. The Church reported significant ward/branch consolidations in Chilpancingo, Ciudad Obregón, Culiacán, Juchitán, Mazatlán, Puebla, Salina Cruz, and Tijuana during 2017 albeit these changes necessitated the discontinuation of stakes only in Ciudad Obregón and Mazatlán. However, there has been significant variability in the magnitude of ward/branch consolidations in Mexico during 2017 and 2018. For example, the Church discontinued approximately half of its wards/branches in the Tampico/Madero metropolitan area and in the city of Minatitlán, whereas only 10-20% of wards/branches were discontinued in other major cities such as Monterrey or Puebla. Furthermore, no stakes were discontinued when ward/branch consolidations occurred in Puebla. To the contrary, one new stake and one new district were organized as part of the restructuring of stakes and congregations.
Despite the bleak picture presented by recent trends in national stake and congregational growth, the Church in Mexico has experienced steady growth in several locations which appear unlikely to experience future consolidations or only a minimal number of consolidations, such as Cancún, Querétaro, Mérida, Orizaba, and Xalapa. Variability in growth trends and church strength/stability has also appeared affected by crime and economic opportunities. Nevertheless, the recent trend in nationwide congregation and stake consolidations does not appear to be over as there appear many wards/stakes in the Mexico City area and other cities in northern Mexico that appear vulnerable to closure.
Saturday, March 1, 2014
The great thing about social network like Facebook is that recipes are shared around. I got this recipe over there and I thought I'd try. I changed some ingredients and it is still fluffy and delicious. Now I repeat, this is NOT my recipe and whoever owns this, well done!
1 cup wholemeal flour
3/4 cup plain flour
1/2 tsp himalayan salt
1/2 tsp nutmeg
1/4 tsp cinnamon
3/4 cup palm sugar
1/3 olive oil
3/4 cup milk
Combine dry ingredients. Mix liquids in separate bowl. Add liquids to dry and combine together well, without over beating. Bake at 180 degrees for 20 to 25 mins.
While muffins are still hot, dip into melted butter and roll into sugar (1/4 cup) and cinnamon (1/4 cup) mixture.
Serve while hot and enjoy!
AFC Cup: Sunil Chhetri had tested positive for coronavirus on March 11 and announced that he had recovered from the infection on March 28. Bengaluru FC face Tribhuvan Army FC on April 14.
Press Trust of India | Sunday March 28, 2021
Sunil Chhetri on Sunday said he has recovered from COVID-19, days after testing positive for the virus that ruled him out of the international friendlies against Oman and the UAE.
Education | Edited by Bishal Kalita | Friday March 12, 2021
Joint Entrance Examination (JEE) Main 2021 admit card for March session was released yesterday, March 11, and the download links are available on the official website, jeemain.nta.nic.in.
Satvik Khare | Friday March 12, 2021
Samsung Galaxy S9 and Galaxy S9+ are reportedly receiving March 2021 security patch with the build number G96xFXXSFFUB3. The update should roll out to all devices by the end of this month.
Neelav Chakravarti | Thursday March 11, 2021
Harbhajan Singh produced an incredible spell against Australia during a Test match on March 11, 2001. Registering seven wickets during Australia's first innings in the match, he also became the first Indian bowler to register a Test hattrick.
Somdatta Saha | Wednesday March 10, 2021
Mahashivratri 2021: We listed some classic aloo recipes that can help you put together a perfect festive meal, without any fuss.
Health | Dr Sundeep Guleria | Wednesday March 10, 2021
World Kidney Day 2021: With a newly evolved lifestyle and ways of working, health check-ups should be an unsaid necessary. One should indulge in a habit of taking tests and check-ups at regular intervals, says Dr Sundeep Guleria.
Education | Reported by Press Trust of India | Wednesday March 10, 2021
The executive meeting of DUTA was held on Tuesday to discuss "crisis faced by teaching and non-teaching staff in twelve DU colleges that are 100 per cent funded colleges for the last 14 months".
Entertainment | Written by Nisha Singh | Tuesday March 9, 2021
The teaser of Chehre will be out on March 11 and the film is scheduled to release on April 30
India News | Edited by Debjani Chatterjee | Tuesday March 9, 2021
Shivratri 2021: The first Shahi Snan or key bathing day at Mahakumbh in Haridwar is on Maha Shivratri (Thursday, March 11). Know about the significance of Shahi Snan on Maha Shivratri. Shivratri is one of the most significant festivals of the Hindus across the world.
India News | Edited by Debjani Chatterjee | Tuesday March 9, 2021
Shivratri 2021: Maha Shivratri or the 'Great Night of Lord Shiva' is one of the most significant festivals for Hindus across the world. On Shivratri, devotees of Lord Shiva seek his blessings. Here are the important puja timings of Shivatri on March 11 and 12
Somdatta Saha | Wednesday March 10, 2021
Mahashivratri 2021: On the day of Mahashivratri, people generally fast for the whole day, offer their prayers and then break it with sattvik food.
Vineet Washington | Tuesday March 2, 2021
Oppo Find X3 Pro will launch globally on March 11 at a virtual event, the company has confirmed. The event will be live streamed on the company’s YouTube channel.
Vineet Washington | Monday March 1, 2021
Samsung Galaxy M12, as per an Amazon page, will launch in India on March 11 at 12pm (noon). The phone debuted in Vietnam earlier in February but the pricing was not shared.
Asian News International | Friday February 26, 2021
The senior women's one-day tournament will begin on March 11, while the final will be played on April 4.
The Food Almanac: Tuesday, March 11, 2014 - Recipes
you didn't mention how much brussels sprouts are in the recipe
This looks amazing Chef John! I can't wait to try it out this weekend. Thanks for another great video
Yum. I am looking forward to giving this a go. We'll be spending the next few years in the U.K. with a few trips to Ireland for authentic, authentic meals. Can't wait to compare this with that.
Where's the spuds? I love stout in stews. try gin in lamb stew or whiskey in beef stew too. Can't go wrong with a little booze.
Ed, Spoiler alert, my stuff won't be close to the authentic. )
I've never blanched Brussells sprouts. Anything I need to know? The stew is cooking and the house smells amazing:-)
When I use that part of the hog, its to smoke for pulled or chopped pork. Part of my typical prep is to trim the false cap off. Does the stew render that much fat to make trimming it unnecessary?
No joke. My wife and I concur that this was the best stew we're ever eaten. Thanks!
This will be served on Monday. Looks incredible.
Hey chef john, whenever I braze pork or even make pork stew the broth always seems to be bitter. How could I fix that? Thanks
Sorry, I've never heard of that before! Not sure.
I loves me some hog stew. A long time ago in Boston they used to ship those pork shoulders in a wooden keg called a butt. Thus. Boston Butt. I's got nothing to do with hog anatomy. Pork shoulder is one of the best cuts. imo! This looks mighty tasty Chef! I'll give it a try!
This was the BEST stew ever. Love the complexity of flavors and it was just delightful biting into the Brussel sprouts. Perfect combo. New family favorite!!
I really liked the background sounds from your cooking at the beginning of the video!! Please keep including them, it makes the video even more enjoyable to watch.
Greetings from Germany
Can I substitute the pork shoulder with pork tenderloin (or fillet), simply because right now I've got some cheap tenderloin available?
Chef, I think Oiacob might be searing on too high a heat. If you take oil past it's smoke point it will impart a bitter flavor, even if it doesn't taste burned. Isn't that so?
Chef John, I hate you so much right now, this pork stew was sooo good and smelled so delicious that I'm am miserable from eating WAY to much! Thanks for the great recipe! Was the hit of the week for me though I'm gonna have to try last years beef "irish stew" next week for comparison.
For the mashed potatoes with this stew I'm planning on following your Ultimate Mashed Potato recipe. You caution against using a hot gravy as it will cause the potatoes to, essentially, melt. I'm betting a warm stew will have much the same effect. If I dial back the butter to 3/4 a lb. of butter to 3 lbs. of potato, do you think I could avoid this potential issue?
Tried it out tonight - oh my gosh! Had way to much celery (nevermind, I'm a celery lover) and only half the amount of pork, but I'm mainly craving for that delicious goodness of a sauce anyways. so yes, it turned out great.
Thanks, Chef :)
I made this stew today and it was exceptionally good. Honestly one of the best I've ever had.
I'm sad to say this is the first time I've commented here. Your casual, entertaining style of teaching is a joy to watch. So glad that you teach people to cook with they eyes, mouth and heart, instead of blindly following 10 steps on a 3x5 notecard.
We made this last night and served it over purple fingerling mashed potatoes. The color was a little unorthodox, but man did it taste good!
Chef John, you, sir, rock mightily. Every single one of your recipes we've made has been fantastic. Cheers! :)
OK, I dunno were my comment went, just wanted to thank you for this fabulous recipe.
We had the stew last night. I only used half the amount of pork, but I'm mainly craving for that amazing goodness of a sauce anyways. So as you can imagine it turned out delicious! Like OMG delicious!
Can't wait to make this today. Waiting on the bottle of guiness. Chef why did u change ur voice? Whoever told u to do that, fire them lol.
The house smells wonderful, I am counting on you Chef John to make me a rock star at work tomorrow. I am sure they will..Enjoy!
Simmering now for tomorrow nights dinner!
I'll be drinking green beers after work, so I figured I should follow the directions and recipe while coherent!
Made this tonight! It was delicious!
Just served this stew to rave reviews! Truly delicious smelling all afternoon and well worth the wait! What a great combination of flavors! Now to decide which recipe to use for the other half shoulder we have.
This was amazing. One change I made: Bone-in pork shoulder. Debone yourself and brown and braise with the bone. Discard with bay leaf. I did this because they didn't have boneless shoulder at the store but turned out perfect.
Hi Chef John,
Looks delicious. Guinness makes a extra stout, and a draught beer. I'm assuming you used extra stout for this recipe? That's definitely the stronger of the 2.
As you'll read in the ingredients list, I'm recommending the draft!
I roasted the sprouts in the oven ahead of time instead of blanching them. It turned out great!
I was thrown off by the spelling, draft, and draught as it's spelled by Guinness. Thank you for clarifying for me. Also, I made this and it was exquisite. Didn't it find it too bitter or strong. Especially with the mashed potatoes.
Well yum yum yum. My new St. Patrick's Day tradition. no, wait. I can't wait that long to have it again. My new favorite STEW period!
Oh yeah. forgot to mention the Brussel sprouts. just AMAZING! Loved biting into perfectly cooked sprouts! What a TREAT!
And then over the mashed potatoes. heaven in a bowl!
Oh boy, this is the second time it's happened. I followed your recipe on how much vinegar to use and I'm regretting it. Maybe it's an acquired taste because it's so overpowering to me. I grew up in a hungarian household that didn't use very much of it in our cooking.
Otherwise this turned out really well.. I guess? The meat is fork tender and all..
Are you sure you're using balsamic vinegar? Because that's so mild I have trouble believing it was that strong!
So, this was amazing! Probably one of the tastiest things I have ever eaten. I used a red onion and beef broth in place of the beer but everything else I did the same and oh boy was it good! Pure Guinness(genius) chef john! Lol :0)
I just did it and it taste amazing. thank you for this wonderful recipe :)
Hi Chef! I have watched, listened, and wrote things down! Will do some shopping tomorrow and can't wait to follow your cooking! Just want to clarify the title of the recipe says baby cabbage? I assume you meant baby brussel sprouts? Thanks!
Yes, I did! (See ingredient list) :). Enjoy!
if this stew doesn't make you love brussels sprouts then nothing will! just made this for the second time and i tried flashing off a shot of jack daniels just before i added the beer (the hair on my hand will grow back). it turned out very subtle but it added a little sweetness. i may have imagined the smokiness i tasted, or maybe i didn't since i dozed off and let it burn a bit in the pot! regardless, thank you for this and don't you stop. i know several tummies that are happier because of your work. good job!
Ok I just finished making a this amazing recipe again. You are the man Chef John.
My household is no-alcohol, for reasons you would understand if I listed them. I know the alcohol would cook out of the stew but. Having never tasted stout, I'm not sure what to try as a substitute. Any suggestions? Don't worry - even with the no-alcohol thing, I have an amazingly happy life. You are one of the reasons for that. We have all benefited from your wonderful taste buds.
There's no real substitute that will give you the same flavor, but there are several brands of nonalcoholic beer, which would get you close. Good luck!
OMG! OMG! I made this stew last night. Followed the video exact, except for one small addition, 5-10 minutes before I added the blanched cabbages I added an 8oz. container of fresh sliced mushrooms. We love mushrooms and add them to most recipes. This was the most amazing stew. Flavorful, hearty and the caraway seeds gave a special flavor I've never had in a stew before. And of course we ladled the stew over mashed potatoes. Could I just say OMG one more time?! And I made the lemon bars from this sight as well for desert, they were amazing. They didn't look as well organized and square as Chef John's, but they were yummy just the same. This stew will be in my rotation of go to recipes for years to cone.
Chef John - this recipe is amazing. Thank you so much for it, legendary stew. Made it a few times for family and friends and it is always a hit - they are always very impressed with the sophisticated flavor (presumably this is the caraway and Guinness). Can't thank you enough for this and what you do.
You consistently mention pouring back in the accumulated juices, but never give a real reason. Is there more elaboration you can give as to why it is so important?
Can we skip the caraway seeds and use dry parsley?
Oh goodness no. The caraway seeds give it a distinct flavor. I wouldn't recommend leaving them out. I've made the receive several times, we love it!
I had to adapt a bit. I didn't have stout, balsamic vinegar or caraway seed, but I needed to make a basic pork stew with, yes, Brussels sprouts! My version was milder, I assume, but still very tasty, just more mellow.
Will try it with the ingredients Chef John mentions but I really appreciate the quality of the recipes. Baking aside, where proper ratios and such are always critical, whether I've done something exactly or had to change a few things (like, no stout in the house) the recipes come out well. Thanks, Chef John!
Also, I'd like to offer that I tried the dish again with really large Brussels sprouts. I think the smaller ones taste better and cook more evenly. Chef John, does their size matter?
Chef john if i add potatoes instead of Brussels sprouts can I add it last & simmer until they are form tender? If so do I need to increase the quantity of stock or Guinness stout? Thanks. Am making this for a small dinner gathering in 2 days time hope u can reply me asap
Made this today, and we were all very satisfied with the flavor profile of this dish! Loved the caraway seeds, and was just the perfect amount to not overpower the dish.
Took 2.5 hours for the meat to be done, and I believe the long cooking time was because im cooking on induction with a pretty wide braiser. With lid on the heat can distribute more evenly.
Would I achieve the same results if I reduce the beer before adding stock, braise with lid on and eventually reduce it a bit the last 15 mins of cooking?
I've made this several times and we love it! We don't drink Guiness so I've used Shinerbock from Texas. The first time I prepared I thought there beer was overwhelming so since then I have only used 6-8 oz and finish up with broth. Otherwise I make exactly as written. You're the best! Thanks for all your recipes.
I am feeling utterly satiated as I finish eating this stew. Thank You Chef John. You changed my life one meal at a time. You helped me hook my hubby and people cue at the opportunity to eat at my table. I always give you the credit. I have never made a dud and every recipe comes out perfectly because your directions are so clear. I've been a fan long before you were picked up by All Recipes and I love watching the evolution of your skills as a videographer. Live forever will you? Shout out to Michelle. the luckiest wife in the world.
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In the pilot episode of HBO&rsquos &lsquoVEEP&rsquo, vice-president Selina Meyers (Julia Louis-Dreyfus) tries to push her Clean Jobs Commission by introducing Washington to eco-friendly cutlery, explaining, 'If I can get cornstarch utensils in most federal buildings by the fall, then the VEEP has landed.&rsquo
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GOODY TWO SHOES
I&rsquove been a fan of Matt & Nat ever since I discovered their line of vegan handbags several years ago. So I was beyond excited when they launched their very first footwear collection last month!
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Fast food doesn&rsquot have to mean junk food &ndash that was Yves Potvin&rsquos goal when he got into the food business over three decades ago.
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For far too long, chia seeds were more famous for their ability to sprout &lsquofur&rsquo on sheep-shaped pottery than for their healthful benefits. Luckily, though, the current clean eating movement has turned scores of new people onto this nutrient-rich superfood. What exactly are chia seeds, though?
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I first noticed Mad Hippie on Pinterest after spotting the super adorable illustrations on their boxes and bottles. But don&rsquot let the cute packaging fool you &ndash Mad Hippie is anything but dippy when it comes to skincare.
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RECIPE ROUND-UP &ndash NUTRITIONAL YEAST
I&rsquove talked before about the magic of nutritional yeast &ndash it&rsquos a seasoning that every vegan needs to have in her kitchen.
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Influenced by the beauty, nature, and traditions of her home country India, New York-based designer Kopal joined the &lsquoslow fashion&rsquo movement with her eponymous lifestyle brand in 2013.
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STRAIGHT FROM THE VINE
What makes a vegan wine vegan? You&rsquod think that wine was naturally animal-free since it originates from the fermentation, crushing, and pressing of grapes. However, not all wines are created equal.
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Time for Elevenses.
Our quest for an increase in the number of daily meals continues, with inspiration and assistance from history. After our ‘dewbit’, first breakfast, and second breakfast, we have a serious choice: do we have ‘brunch’ or ‘elevenses’ before luncheon ? Brunch seems more of an idle, weekend affair, whereas ‘elevenses’ is for the working day, so perhaps we had better stick with the latter, it being Tuesday and all.
‘Elevenses’ (‘elevensies’ if you are a Hobbit, or a non-Hobbit with a penchant for puerile language) refers, as the word itself suggests, to food taken at eleven in the morning. Actually, the word applies not to the mere snack itself, but to the whole concept of a brief, healing pause in the crisis of the day. It is peculiarly British, and is rather more significant than its common definition of “a light informal snack” would suggest. It is, in fact, an institution, an inviolable right, a routine without which the British could not (would refuse to) continue with their working day. (Note to any country considering invading Britain: do it at eleven a.m. when everyone’s attention is focused elsewhere.)
Alan Davidson, in his wonderful Oxford Companion to Food, dates the origin of the word to the late eighteenth century. I have been unable to find any references before the early nineteenth century, but I do not pretend the wisdom and brilliance of the great man, so you must be content with my findings for now. The word (concept) sometimes appears as ‘elevens’ or ‘eleveners’, and there are certainly references in the 1830’s to ‘elevenses’. I was delighted to find that once upon a time there was also ‘fourses’ (or fourzes) - another lost meal to add to our collection – a similar snack and break from toil taken at that hour of the afternoon. From the OED:
1849 W. & H. RAYNBIRD Agric. Suffolk vi. 296 The name ‘fourzes’ and ‘elevens’, given to these short periods of rest and refreshment, show when taken.
Tea is essential to ‘elevenses’. Only Americans and other foreigners take coffee. The tea is accompanied by a sweet biscuit (a ‘cookie’ if you are an American) – not one of a novel or gimmicky nature, please, but a reliable and comfortingly familiar classic. Here is one such example for you, from Cassell’s Dictionary of Cookery (1870’s)
Rub four ounces of fresh butter into half a pound of flour, and add three table-spoonfuls of sugar, half an ounce of ground ginger, and one egg beaten up with a little milk, into a smooth paste. Make up into small round biscuits, and bake on buttered paper for eight or ten minutes leave a little distance between each cake.
Quotation for the Day.
It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?
Chocolate for Health.
Today, March 20th …
The scientific name for the tree that gives us chocolate is Theobroma cacao, which roughly, but entirely appropriately translates as ‘food of the gods’. The name was given by ‘the father of modern taxonomy’ Carl von Linné in 1737, but he wasn’t the first to honour its divine taste by suggesting an especially divine origin. He may have been familiar with the work of a Parisian physician called Joseph Bachot, whose medical treatise published on this day in 1684 suggested that cacao could have been, or should have been the food of the gods, rather than nectar or ambrosia.
Chocolate has certainly inspired both more hyperbole and true passion than any other food, so I am ashamed to admit that this blog has not paid it sufficient homage to it to date. In honour of the medical man who first went public with his passion for it, we will address this omission by considering the long history of its use for medicinal reasons.
Historically, newly discovered foods were often suspected of causing disease or promoting undesirable behaviour. In the case of the potato, it was believed it caused leprosy, which did seem to slow down its acceptance somewhat. In the case of chocolate, potential consumers were warned by a series of clerics and physicians that it might ‘incite to venery’. It does of course - otherwise it would be a waste of money on Valentine’s Day – and not surprisingly the campaign was a resounding failure and Europeans adopted this gift from the New World with astonishing speed.
Historically new foods were often used initially for medicinal purposes until they became commoner - therefore cheaper and less mysterious - whereupon they were adapted for pleasurable ingestion. This was certainly true for chocolate, which seems set to have a second popularity as a remedy if we are to believe some recent studies. It seems unlikely that it will ever be as widely prescribed – or as popular via some routes of administration as described in 1898 in King's American Dispensatory.
Action, Medical Uses, and Dosage.
CHOCOLATE, when scraped into a coarse powder, and boiled in milk, or milk and water, is much used as an occasional substitute for coffee, and for a drink at meals. It is a very useful nutritive article of diet for invalids, persons convalescing from acute diseases, and others with whom its oily constituent does not disagree, as is apt to be the case with dyspeptics.
BUTTER OF CACAO is a bland article, rather agreeable to the taste, and highly nutritious it has been used as a substitute for, or an alternate with, cod-liver oil, and as an article of diet during the last days of pregnancy. It has also been employed in the formation of suppositories and pessaries, for rectal, vaginal, and other difficulties (see Suppositories). It likewise enters into preparations for rough or chafed skin, chapped lips, sore nipples, various cosmetics, pomatums, and fancy soaps and has also been used for coating pills.
Theobromine when absorbed acts powerfully as a diuretic, and has a stimulant or exciting action which is not possessed by chocolate itself. It is, however, quite difficult of absorption, and is without effect upon the heart and circulation. It enters into the compound known as Diuretin, which, in certain conditions, is an active diuretic.
Chocolate suppositories? I don’t think so!
Here, from Charles Ranhofer’s The Epicurean (1894), is a lovely light Chocolate Souffle, just the thing if you are feeling a little poorly. Take orally, as required.
Soufflé au Chocolat.
Melt in a saucepan at the oven door, in a little tepid water, four ounces of grated chocolate remove and pour it into a bowl to smooth nicely mix into it five or six spoonfuls of vanilla sugar, beating it in vigorously, then add four or five spoonfuls of the following preparation: Place in a tureen two tablespoonfuls of flour, a pinch of arrowroot, two tablespoonfuls of sugar and a little salt dilute with half a gill of milk strain into a saucepan and add two tablespoonfuls of melted butter and a little vanilla stir on the fire until it boils and when smooth reduce till it is consistent and detaches from the pan take out the vanilla and let partly cool. Add eight raw egg-yolks, two ounces of melted butter, four beaten whites and three spoonfuls of whipped cream. When all these ingredients are well incorporated pour the preparation into one or two soufflé pans without filling them too high. Set the pan on a small baking sheet and bake the soufflés in a slack oven from twenty to twenty-five minutes.
Tomorrow’s Story …
This Day Last Year.
Breaking rationing rules was just not British in 1940.
Quotation for the Day …
The confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is of wonderful efficacy for the procreation of children : for it not only vehemently incites to Venus, but causes conception in women . . . and besides that it preserves health, for it makes such as take it often to become fat and corpulent, fair and amiable. William Coles, “Adam in Eden” (1657)
SIMPLE 1 BLOCK MUFFIN -- PUMPKIN & VANILLA VARIATION
3 servings protein powder (approx. 56g protein) -- I used vanilla flavor this time
1 1/2 c pure pumpkin puree
1 Tbsp + 1 tsp Coconut Butter, slightly melted** ( link below)
Cinnamon or pumpkin pie spice or BOTH!
1 tsp vanilla extract
1/2 tsp baking soda
Preheat oven to 365 degrees. Mix or blend bananas and pumkpin until well mashed.
Add in eggs, cinnamon, coconut butter and vanilla and mix/blend until combined again.
Add in protein powder and baking soda and mix until well combined.
Pour into 12 muffins greased muffin tins and bake f or about 15 mins until done.
** This is the coconut butter that I buy, so easy and shipped right to my door: Nutiva Organic Coconut Manna
Once again feel free to substitute coconut oil or a nut butter for the coconut manna -- just make sure to keep 18g of fat in order to keep the recipe balanced.
This was a variation I came up with because I wanted to use vanilla protein powder vs the chocolate that I usually use for the banana/applesauce combo also, I was out of applesauce so was forced to get creative and it turned out to be a great thing! I reduced the number of eggs on this batch and added more protein powder and I liked the consistency better, they turned out more cake like. Same deal with these -- make 12 muffins and 1 muffin = 1 block!