Termyn8or
Posts: 18681
Joined: 11/12/2005
Status: offline
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OK, I have Pathetic Bachelor syndrome really bad. That is the way to spell it hunky, I have it way worse than you, I am a slob. The important thing to know is the difference between a cooking surface, and an eating surface.
Also is important to understand that a cooking sureface can become an eating surface quite quickly. Case in pointe, you make a pot of stew, you flop the slab of meat on the cutting board and proceed to cut it up into the desired size pieces. Later you cut some veggies on it, as they go in. Fine so far because all of that is going to be cooked. A bit later you decide that a nice little salad would go well with your stew, and you proceed to cut that up. That is from where the problem comes. See those things are NOT going to be cooked. That is the difference.
Now, as I tell you to go freeze something, I realize I have not suggested anything to freeze. Thus I will now do so, simple poor Man's stew. Many can make it, but to make it right is to make it so good that when you run out of stuff and look in the freezer you say "Oh YEAH !".
Cut the beef up into slightly larger chunks than you think you want it, trust me it is better. When initially frying the meat put in sea salt and Mrs Dash, and actually, believe it or not, use more than you think you need.
The meat will shrink, that is the albumen contracting, that is the time to put in the onions and garlic. Cover and simmer for perhaps up to an hour. After enough cooking time the albumen snaps and the meat will literally melt in your mouth. It depends on the cut of meat and how hot you cook it, but it will shrink, and then regain most of it's previous bulk. Then it is time for the celery. The onions and garlic should be about liquefied by now, and just stirring it you should be able to tell that the meat is now tender.
Mix it and get that celery down in the juice. Cover for perhap ½ hour. Cut up your carrots, they are next. As the simmer cut up your potatoes, they are next. If you like such things, you can put those itty bitty onions in there, just long enough. The order in which you put things in is the key, and is also the key yo good chili. We can deal with that next time, I am about to walk out the door. Either later or tomorrow.
T
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RE: Help a pethetic bachelor pls? - 
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