not that many people will be bothered by this but… that intelligibly looks more like a pork chop than a stew. It ’ s missing the braise sauce that would come with stews, and being served with an unproportionate come of side vegetables just seems to ruin what makes a stew a grizzle. Well, it ’ s probably equitable a very small mistake in the crippled, but I immediately thought of the legendary grilled cheese rant and wrote a parody of it for this .
A stew is cooked like this. meat. Vegetables. Cooked lento in liquid in a pot. This mental picture for Northern Apple Stew is distinctly a pork barrel chop, which is not served with any of the sauce that has collected the flavours of all the braising ingredients. It is besides not served with a bland starch like mashed potatoes or rice to absorb the flavor. The fact that this is called a “ fret ” is nothing short of express blasphemy. Let me start out by saying I have nothing against pork chops, I equitable hate their affiliation with pork dishes that are not stew. Making a sauce after you cook the pork chops ? It ’ randomness called a pork barrel chop with sauce. wholly unlike. Want to add grill asparagus and some ostentatious caramelize onions with sliced apples for textural line ? I don ’ thyroxine know what the hell you ’ d call that but it ’ s not a stew. I would be more than willing to wager I ’ ve feed more stews in my 21 years than any of you in your entire lives. I have one about everyday and sometimes more than fair one pot of stew. Want to personalise your grizzle ? Use a mix of different cuts of kernel or change the braising ingredients. But if you want to add some apples for trim and take a painting of it, make another dish and title it “ pork chop ” because that is not a fuck stew. I ’ meter not a religious man nor am I anything close to a culinary expert. But as a bland asian male I am honestly the most passionate person when it comes to stews and soups. All of you foodies stay the hell away from our stews and stop associating your pork chops with them. so far again, it is express blasphemy and it rocks me to the core of my picket being. Shit, I stopped lurking after 3 years and made this video for the sole purpose of complaining. I ’ ve seen video after video recording of people ’ s Northern Apple Stews and it ’ s been driving me insane. The moment I saw this web log post this dawn I last snapped. Hell, I may even start my own web log equitable because I know this one exists immediately. You god curse heretics. Respect the stew and stop changing it into whatever you like and love it for what it is. Or make your damn pork chop and call it for what it is. A pork barrel chop .
Hmm. That was more funny story in my head than having written it out and recorded the audio for it . board of Contents
- Northern Apple Stew
Northern Apple Stew
Print Recipe Pin Recipe
- 600 gigabyte pork shoulder or other suitable abridge, cut into “ chops ” form
- 1/2 onion chop
- 1 Tbsp white wine vinegar apple cider vinegar would be better
- Juice of 1 apple or 1/4 cup apple cider
- 1 Tbsp mustard Dijon preferred
- 100 milliliter heavy cream
- Chicken Broth As needed to cover the grizzle
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- 1 tsp dried sage fresh herbs are well
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 dried bay leaf
- 1 Apple sliced
- 1/4 onion Sliced and sauted in butter
- 6 sticks Asaparagus sauted in butter
- 2 Potatoes boiled in body of water and mashed without seasonings
- bunch of parsley
Season both sides of the pork shoulder with salt. Sear them in a pot on high heat until golden brown and fond (browns bits on bottom) forms.
Remove the meat and add in half a chopped onion. Cook this for a few minutes until slightly softened. (I had to add water at this step because my fond was close to burning.)
Add 1 Tbsp of apple cider vinegar (I used white wine vinegar as substitute), juice of 1 apple (or 1/4 cup apple cider), 1 tbsp Mustard (Dijon preferred). Mix and make sure the fond and mustard is well dissolved into the sauce.
Add back the meat and any accumulated juices, then add in 100 ml of cream, 1 small bay leaf, 1 tsp each of dried sage, thyme and rosemary, and enough chicken stock to cover the meat.
Mix well and cover. Simmer on low heat.
1 and a half hour later, the liquid should be reduced to a thick sauce and the meat tender.
Saute asparagus and onions in melted butter for about 5 minutes. I had additional potatoes that I boiled and mashed. Instead of seasoning it with salt, milk and butter, I used the braising sauce.
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