Welcome HogOnIce readers!

Since I got the link for yakking about rice, here's a quick link with info on the different types of rice:

Read Me! Read Me!

See, I wasn't kidding.

Long grain rice <> sticky rice.

More when I'm not working...

Basic Beef Stew

This one is for my harpy sisters, who lack both culinary and cultural grace.

Beef stew is one of the easiest most laid back meals to make. All that is required is a carnivorous disposition and a large pot. That and a shitload of time on your hands.

So, prep time - 30 minutes, max. If your slow.
Cook time - 5 hours, give or take an hour.

1 Chuck Roast 2-3 lbs
2 medium onions, roughly chopped
4 ribs of celery, roughly chopped
3 carrots, roughly chopped
3 cloves garlic, minced
2 tbls butter
1 cup Red Wine, something dry and spicy, preferably. Argentinean Malbecs fit the bill, usually dry and spicy and cheaper than dirt
2 cans beef broth

Now, you can omit the beef broth and the wine and still have good stew. If you insist on being a cheapy, but want good flavor, use bouillon. Or don't, but I'll insult you.

Cut the meat into 1 inch cubes. Melt butter in the pot. Brown meat.

Add broth, wine, bring to a boil. Add veggies. Cover and reduce to the lowest setting you can on your stove. Sit on your ass for 5 hours. Eat. Swoon.

The veggies are the spices in this case. Incidentally, dearest sisters, the onion/celery/carrot mix is called a mirepoix. Swap the carrot for bell pepper and you have the Cajun/Creole trinity.

Roll the meat pieces in flour before you brown them, and it'll had taste and thicken the stew. Yum.

The red wine adds depth and flavor. Plus, you have the rest with dinner. It isn't snobbery, just tasty. You could use beer, you know. But be advised, the beer will foam like crazy.

So, go forth, make stew. Bring me samples, I'll grade the results. Sister who does the best job gets... I don't know, a week without insults or something.