Yesterday I got stuck -- again! Second time was last week so this makes three. Good grief. Anyway, I realized today that it wasn't the chicken thigh -- it was the mushrooms. There is no amount of chewing that can make a rubbery mushroom small enough for me to swallow comfortably. Thought I'd share my little brainstorm for other new people who may be going through the same learning process. And if I want mushrooms I will whir them up with the stick blender next time or enjoy them raw. But in the stews, etc. that I make: no more shrooms!

It's a snowy Saturday and I've got a beef stew going. Here's how I make it: get a nice-looking piece of pot roast with plenty of marbling. Heat up the Le Creuset (Dutch oven) on top of the stove -- good and hot. A thin layer of high-heat cooking oil. Brown all sides of the roast, using tongs to rotate. Add in lots of minced garlic, fresh Thyme (or dried is fine), salt and pepper. We also put a pinch of chili in everything we cook. Pour stock over the whole thing. Cut up potatoes (thin) and carrots and add those to the liquid -- maneuver so the meat is on top. Let it all simmer for a couple of hours until the meat is falling apart. Remove the meat and veggies, pour the liquid into a jar and put it in the freezer to let the fat come to the top. Remove the fat. Meanwhile the meat has cooled enough to be cut or torn into small pieces. Put meat and veggies back into the Dutch oven with the broth minus the fat. It will thicken up if you keep simmering. Voila.

I find this style of cooking very band-friendly.

Happy weekend, every one!

Edited January 18, 201412 yr by Bandista

That sounds really good. I can relate to keeping my meat soft. My crock pot is my new best friend.

I hope that doesn't happen to me!! I love mushrooms!!! But I've noticed that some people have food issues that others don't! I haven't yet hit "the green" yet, so I'm not sure what foods bother me and what don't! Along with soda, I've completely cut out breads all together!!!

I went through an odd couple years, where I couldn't tolerate cooked mushrooms but somehow raw ones were really REALLY tasty to me.

That phase passed eventually and the last few years I have been able to enjoy cooked mushrooms once again.

Granted, there must be *some* kind of difference between rubbery/chewy/slippery/slimy and styrofoam/cardboard/ consistency.

Generally I have a chanterelle omlette nearly every week, and once a month or so, the famed 'Portabella' treat in the microwave....chopped up stem into small pieces, a bit of some kind of grated cheese, about a minute on 'stun'.....

ah yes.....while that preOp was only the appetizer, most often now that is most of the entire entree....

Edited January 19, 201412 yr by Jack

Ah, bbq'd mushrooms are my favorite, but I can't eat them because they get stuck (wah wa wah) the other devistation is eggs. The only way I liked eggs was scrambled and omelettes and can't eat them either way since being banded.

Ah, bbq'd mushrooms are my favorite, but I can't eat them because they get stuck (wah wa wah) the other devistation is eggs. The only way I liked eggs was scrambled and omelettes and can't eat them either way since being banded.

I a couple years postOp I was able to retunr to enjoying those, but it was bleak for a while.

Generally a week treat I have is a 2 egg omlette with a cup of chanterlles and 2 pieces of Daves Killer 23 grain toast.

Shared between 2 people, with me getting the smaller 1/2.

PreOp that was just a snack while I was waiting for my actually meal.

I rejoyce in my Band daily.

Love the tip of putting the liquid into the freezer and then removing the layer of fat. Definitely going to remember the tip. Thanks!