I made a beautiful tzimmes on Saturday.
Not traditional; although, traditional depends on personal experience.
This is important because the recipe I sort of followed garnered an obnoxious commentary on the blogger’s use of the word ‘traditional.’ “This isn’t a traditional recipe,” the troll wrote, before remarking it wasn’t worth trying.
Consider mine a non-traditional, necessity-adaptive Corona Virus edition influenced by market avoidance.
A generation or two from now, we’ll be able to pass down 20/20 2020 wisdom in the form of a common-sense key: use whatcha got.
Honestly, my love for tzimmes is wholesome. As far as I can remember, my mother only made it once – for tradition. Somewhere around 45 years ago, I was enamored by this sweet stew of root vegetables, dried fruit and beef.
Used to be a read-the-recipe then throw all in a crock pot gal, but Jeff & Alton Brown.
Since I was using my stock pot to caramelize onions, I decided to meat sear in the same.
Stock pot because my larger non-stick enamel saute pan has taken to consistently sticking.
Since I was using my stock pot to sear, I decided stovetop instead of oven.
Step-by-Step, soon. This is not that.
It’s just a little ‘Use Whatcha Got’ somethin’ to think about, while you’re staying at home.
Quote for the Week:
knabble 