Why not ask my readers?
I see stew. I see stew in the cubed Boston Butt pork, a startlingly large number of portobelloes, roast garlic, roast onion, semi-dehydrated zucchini, celery in my fridge. I'm thinking about how to make it. I see something like this:
- Brown pork, remove.
- Saute chopped portobelloes, and zucchini the same type of fat, remove.
- Saute more onion and celery in same type of fat, don't remove.
- Add chicken stock, booze, roast garlic and roast onion, simmer till pork is mostly done.
- Add veggies at appropriate times, so they're tasty but not overcooked.
- Near end, correct seasoning and add fancy wine vinegar. Decide whether to thicken with burre manie.
- Don't eat until the next day.
But I don't see everything. Such as:
- Lard, bacon fat, or veggie oil?
- How many portobelloes? These are big enough for burgers.
- How long does Boston Butt need to be simmered to be tender?
- Canned tomatoes or no canned tomatoes?
- Wine or lager?
- Simmer the portobelloes and zukes long or short/add them early or toward the end?
- What spices? Rosemary, of course.
- Brown pork, remove.
- Saute chopped portobelloes, and zucchini the same type of fat, remove.
- Saute more onion and celery in same type of fat, don't remove.
- Add chicken stock, booze, roast garlic and roast onion, simmer till pork is mostly done.
- Add veggies at appropriate times, so they're tasty but not overcooked.
- Near end, correct seasoning and add fancy wine vinegar. Decide whether to thicken with burre manie.
- Don't eat until the next day.
But I don't see everything. Such as:
- Lard, bacon fat, or veggie oil?
- How many portobelloes? These are big enough for burgers.
- How long does Boston Butt need to be simmered to be tender?
- Canned tomatoes or no canned tomatoes?
- Wine or lager?
- Simmer the portobelloes and zukes long or short/add them early or toward the end?
- What spices? Rosemary, of course.