Beef Stew

Oh yeah, i fucking forgot potato. lol. oops.

I kinda agree with you, but in my situation, this is all more a social problem than a culinary one.

In all honesty, I think I might just drop the line the one guy said about how using ALL the spices would make it like Indian food (and not sound negative about it).
She wouldn't like that idea.

Simple math. She's got 300 percent of the normal seasoning for the dish.

convince her to cut the seasoning amounts by a third. She can adjust upwards if needed.

I have no fucking clue what it will taste like. Most likely one of the acid spices neutralizes the herbs or something and the balance is weird, but workable.

Still the idea of "mean median mode stew" is hilarious.

>convince her to cut the seasoning amounts by a third.
Yeah, tried that a bit. Her attitude was literally, "Aww its just spices! It won't hurt anything!"

I agree with this user, but throw in a pod of star anise when you add the stock and thank me later. Remove it before serving of course.

those look beautiful. leave it in.

bump, and good morning

Marjoram and paprika is awesome combo, it is used in goulash which is basically a beef stew...

>TL;DR Can a simple beef stew be TOO seasoned?
>seasoned
Yeah, don't add too much salt, Not sure why you're talking about flavorings then asking about salt.

Nigger, what-the-fuck-ever. I'm gonna say that rather than "herbs and spices" over and over like I'm a fucking KFC commercial.

While the 'averaging' technique is a useful one, you are quite right that it has to be filtered through a good amount of common sense. I usually poll around a dozen recipes.

Rosemary, thyme... and maybe a splash of Worcestershire sauce.

And don't forget to go heavy on the beef stock and MSG.

>Actually look this up
>Seasoning literally means, "Salt, herbs, and spices"

If you're gonna be an asshole, at least don't be wrong.

>at least don't be wrong.

you've never had a formal culinary education.

>it has to be filtered through a good amount of common sense
Yeah, I'm starting to learn about my mother that even if she has cooking experience and general knowledge, she doesn't have good sense.

Nope. And somehow I'm still less of an idiot.
dictionary.com/browse/seasoning
Learn english.

Learn to cook, study Larousse Gastronomic.
You'll then learn english/french in the context of cookery rather than using a general English dictionary.

>Learn French, so you can cook
I'd rather starve.
>Veeky Forums Veeky Forums uses "proper culinary language"
I think we've discovered a new way that you're retarded.

Really tho, don't feel bad just because you tried to make a snobby, semantic point and got btfo.

i don't really see a problem with using 4 (or 6, whiever it is) herbs, i think the last stew i did had 4 (bay leaves,thyme,rosemary and something else).
paprika works quite well in stews too (see goulash) but i don't see the point of having marjoram.

>I'd rather starve.
I'd rather plebs like you starve too.
>Veeky Forums Veeky Forums uses "proper culinary language"
Better than using flair and not getting your point across correctly.
>got btfo.
wikipedia even says you're wrong.
Pic related. Your definition has [citation needed]. The proper meaning has a citation. Checkmate housewife.

>wikipedia even says you're wrong.
>Posts a picture that says EXACTLY what I just said
Nobody cares about Larousse Gastronomique or any of your other frenchy bullshit. Are you a fag or something?

>Seasonings include herbs and spices

[citation needed]
"seasonings" in scare quotes.

I see why you don't study, you can't understand what you read.

>muh citation needed
Okay. Citation:
merriam-webster.com/dictionary/seasoning

And has more authority than your Lacross Gastronomicon bullshit.

Keep getting your cooking skills from grammar books. How are them Roget Thesaurus recipes working out for you? They seem to be making you brave enough to post about things you know nothing about.

It's still hilarious that you posted something that proves you wrong.

it's still hilarious you can't understand what you read. It's still hilarious you think you can damage control. it's hilarious to think how many holiday dinners you've fucked up misunderstanding "season to taste" in recipes.

I'm just an entertained bystander, dude. Save your rage for the other guy.

Whelp. My mom fucked it.

She calmly pretended to listen to everything I was saying while she was cutting the meat, then threw all the goddamn spices into the broth. It had Rosemary, ground thyme (uses instead of crushed, without reducing the quantity), Paprika, three cloves worth of dried garlic, and the broth itself was 1/4 wine.

It smelled like a clusterfuck, then she tastes it and thoughtfully remarks, "Huh, its bitter."

I'm kinda pissed.

honestly if you've voiced your concerns and she doesn't care you'll make your life a lot easier by not caring either

if this was you making your recipe and she was pushing shit on you then you'd lay down the law, but this is just her trying some shit out. Fucking up is how you learn, and this doesn't sound like a serious fuck up at all.

>I'm just an entertained bystander
>I'm just another user without reading comprehension

ftfy

I'll interpret it any way you want if I get to keep watching :)

Lurk, but don't post.
We don't need illiterates bringing down the collective IQ of Veeky Forums.

[AUTISTIC SCREECHING INTENSIFIES]

At least he's providing a POV.
You've added nothing except providing the stance less entertained 3rd party shitposter.

I'm the original guy again.

And bystander user IS serving a purpose. He's providing a vital neutral voice that says, "your poseur bullshit is hilarious and nobody cares".
This could be invaluable for your introspection if you had the ears to hear the message.

>honestly if you've voiced your concerns and she doesn't care
That's just it tho, she DOES care and is really worried that the dish won't come out well.

On the other hand, while my mom is touchy about ever being wrong about anything, I'M touchy about when I say something and people smile and nod while ignoring me.
I'd rather be in a fight than be irrelevant.

Ha, thanks for letting me stay.

thanks for asking.
>vital neutral voice
You mean bullshit.

That's alright.

ah well, she'll make it next time.
right now, having fucked up the stew, the goal is to make sure she learns from that mistake.
getting into a fight with her over it or chastising her will just distract from the main takeaway here: you want her to improve and you can see she's already identified there's an issue, so reinforce that by acknowledging that it did turn out bitter, and maybe describe a sprecific flavour that you think coud be toned down (by reducing the spice associated with it)

in the context of you attempting this a second time, since it would make much sense to go back down and have this conversation now especially with her being sensitive over these things, next time you're making a stew talk about a flavour you found last time that you really like and how you want to focus on that this time.

e.g. "I really enjoyed the kind of heat of the paprika that was there last time, let's focus on it/bring it out by reducing the amounts of other spices but leaving that one in its full amount"

>I'd rather starve.
If you can't eat any entrée or cuisine...

>ground thyme
No shit it's bitter. What even is ground thyme, thyme that was too old and dry to be used for cooking, and was grounded for Amerifat to feel like they are fancy?

>thyme that was too old and dry to be used for cooking
And half her spice rack has been expired longer than it was in date.
Some of that shit literally predates expiration dates.

I once had to look up an obscure company to convince my mom that, "Yes, this 80s looking package is from a company that went out of business in the 80s."

Why do so many people thing spices and herbs have an infinite shelf life?
It's pretty much equivalent to saw dust and sand after a few months.

Probably because they're often dried and they usually don't have some kind of major tell like smelling awful or turning a nasty color.

If I had to guess, probably because a) there's a lot of different stuff in a spice rack, and its expensive to replace it all, and b) because people only think of expiration dates in terms of "Will this make me sick" as opposed to "Is it going to season my shit correctly".

>or turning a nasty color.
I found some nutmeg so old it had black bits and white crystals in it.

>buying ground nutmeg
Whole spices ever.

bring your moms a nice bottle of red wine and make beef bourguignon together

parsnips are a nice addition as well

My attitude is, if I start becoming a purist in terms of "best practices" and whatnot, every time I cook would turn into a huge pain in the ass.

I mean, if every teaspoon of nutmeg had to be painstakingly ground, if every teaspoon of thyme had to be hand-plucked, ect.
I'm only just now getting into the whole "Sweet are the fruits of your own labor" mode, but there's diminishing returns on that, I think.

>I mean, if every teaspoon of nutmeg had to be painstakingly ground
microplane a full nut in less than a minute
>if every teaspoon of thyme had to be hand-plucked
Strip the stem with three fingers

Damn, this thread is full of newbies.

Yeah, or don't be a fucking autist and buy the stuff in a jar.
Fuck you.

or you could take two fucking seconds to do shit right

Making the decision to not be an autistic spurg takes even less time than that.

it's not autism you retard. you're just a lazy fuck

I'm sure every person who keeps jars of their own piss and fingernails thinks the same thing about normal people.

>comparing using fresh herbs over jarred, to keeping your piss in a bottle
fucking clown