Comments on: Barbecued Kobe Beef Ribs Stew :)

By: PITS, MANILA

PITS, MANILA — Sat, 28 Jan 2012 06:06:06 +0000

this i would eat with crusty garlic bread … we call it recycling. i often hear the chinese say, “waste not, want not!”.

By: Jack Luz

Jack Luz — Sat, 28 Jan 2012 04:58:40 +0000

Gordon Ramsay, Marco Pierre White, and Jamie Oliver would have approved.

By: Marketman

Marketman — Sat, 28 Jan 2012 04:09:01 +0000

FE, it does have tomatoes.

By: FE

FE — Sat, 28 Jan 2012 02:01:13 +0000

That stew looks amazing! I would add some tomatoes too! YUmm!

By: bakerwannabe

bakerwannabe — Fri, 27 Jan 2012 23:21:18 +0000

On a different note. I was going through the archives and came across the post on El Rey Chorizo De Bilbao. I read the comments esp. re John Morrell. I emailed John Morrell to ask them re Chorizo. Here is their response:

Thank you for taking the time to contact us at the John Morrell Food Group, and for your interest in Marca El Rey Chorizo. We currently manufacture this product for export only and do not sell it directly to any US Retail Stores. Please be assured that your comments have been forwarded to our Marketing Department for their review and follow up.

Sincerely,

Leslie Rich
Consumer Affairs

I feel better knowing that John Morrell is manufacturing this. They have good meat products.

By: millet

millet — Fri, 27 Jan 2012 13:18:30 +0000

and it looks especially good in the cazuela.

By: WeekendGourmet

WeekendGourmet — Fri, 27 Jan 2012 08:50:46 +0000

This looks divine, and adding the cannelini beans makes it all the more the perfect comfort food. Leftover roasts and barbecue are food I categorize as “transformer dishes,” as even when frozen they can easily turn into new dishes with a few inspired changes :)

By: Footloose

Footloose — Fri, 27 Jan 2012 08:07:17 +0000

I like everything about stews such as the idea of throwing whatever is on hand and whipping up delicious treats out of them. It’s the culinary equivalent of improvisation in music. Of course, just like in music, you have to have a firm grasp of the basic chords which may not be quite apparent when you started out with chopped onions, casually added some carrots and threw in some diced celery but that’s actually the triad for binding and enriching the bulk of Mediterranean dishes and is called mirepoix in classic French cuisine. Most of all, I like homey and unhurried cooking, they are usually flavorful, substantial and nourishing. Not so much to impress with its looks but to quell real hunger and sustain weary souls with its sincerity.

By: Sleepless in Seattle

Sleepless in Seattle — Fri, 27 Jan 2012 03:18:47 +0000

Leftover makeover:):):) this looks yummy would love to lift this from you!!

By: Jose

Jose — Fri, 27 Jan 2012 03:14:53 +0000

Wow! 7 year duck. That sounds like an expensive chinese dish.