hi! My name is Damian, and I just discovered your website because I currently have a special interest for perpetual stew and was doing a lot of research on it!
I just wanted to say that I absolutely love what you're doing (and I'm a little sad to be too far away to taste the stew).
Oh and I got an idea for you!
In France where I'm from, we have a dish called "pot-au-feu" that is some kind of descendant of perpetual stew. And a traditional practice to bring incredible flavors to it is to add a burnt out onion into the pot! You just need to cut an onion in half and let it grill until the cut face is a little burnt (but add it to your stew only if you feel there is enough liquid).
That's it! I wish flavorful and fun stew nights to you, lady of Perpetual Stew!
Stew is the food of ancient times and the food of the future. I’ve been reading Dune (though I’m not very far into it yet) and I’ll probably be at one of the shows this fall!
Medieval brothels were sometimes called stews or stewhouses! Also, I graduated and don't know what to do now!
Feel like the middle orzo based recipe in this article (https://www.theguardian.com/food/2023/may/20/oranges-feta-tofu-shiitake-salads-yotam-ottolenghi-lettuce-recipes?CMP=Share_iOSApp_Other) is a lovely summery dish. Took it to an all day Christian Harmony singing (an 18th century American folk singing tradition, related to the slightly better known Sacred Harp) in a tiny church in Wales yesterday and it went down a treat!
hi! My name is Damian, and I just discovered your website because I currently have a special interest for perpetual stew and was doing a lot of research on it!
I just wanted to say that I absolutely love what you're doing (and I'm a little sad to be too far away to taste the stew).
Oh and I got an idea for you!
In France where I'm from, we have a dish called "pot-au-feu" that is some kind of descendant of perpetual stew. And a traditional practice to bring incredible flavors to it is to add a burnt out onion into the pot! You just need to cut an onion in half and let it grill until the cut face is a little burnt (but add it to your stew only if you feel there is enough liquid).
That's it! I wish flavorful and fun stew nights to you, lady of Perpetual Stew!
Stew is the food of ancient times and the food of the future. I’ve been reading Dune (though I’m not very far into it yet) and I’ll probably be at one of the shows this fall!
Just listened to the Lateral episode last night (incredible). Amazed how long it took the British people to know what Guacamole is.
I remember your original post here about the stew. I got some last week. Thanks for sharing!
Ten kinds of delightful.