Well I have my fork at the ready

Okay...But yer not gunna like it.
Its gunna taste like your monitor...

How'd you get yer hands on my mirror???

more smoke

Taste like I licked the screen

well you didn't do it right then

See, told ya.

Hopefully I'll be lickin` the bowl in a few hours.
I do have reservations tho.
I really, really like my homemade stew and since I followed the instructions on the package, I didn't prep the meat as I normally do.
This was a test meal to see if this product will be an addition to my grocery list.
If I like it, I might try other 'flavors'.
If I don't, I will forego buying more.

I posted it as a bit of insight for others to make their own decisions.

well start gobbling already

'bout another hour or so.
Those garlic knots smell gobbily.
NOM NOM NOM

shoulda started it earlier

well.....


*tap tap tap*

LOL, forgot to post, hahahaha

It ended up taking 7.5 hours for the potatoes and carrots to get done.

The taste was good on avergae but my homemade stew is markedly better.
There was an overpowering spice that I'm not sure what it was but it caused my taste buds to focus on it excessively.
The garlic knots with whipped butter significantly reduced the spicy over-powering effect.

I ate one bowl. I have another 3 bowls left in the fridge and I'm hoping the 'flavor' gets toned down a bit.

For the over-powering spicy flavor I think I'll pass on this quick fix and stick with my homemade beef stew.
I like the separation of flavor my style allows me.
I want my BEEF stew to actually taste like BEEF.

sounds like making a double batch with one pack would be a good way to go. thanks for remembering

How about a few bottles of full bodied Rioja.

I dunno, I'm not a connoisseur of wine. If you say it would be good, I believe ya.
I was thinking red meat, a red wine?
It was so spicy (not hot, spicy) I would think a very sweet red.
But the appreciation of the wine would get lost in the spiciness of the stew.

I think it would enhance it Tom,.

But your the Chef here, maybe a couple of bottles of chilled Rose´.

To be honest with you, the food sounds so good, Natures wine would probably be best, Water.

What gives you that idea?
This thread was intended as an experiment on a product and how that unfolded for me. You might just love this stuff?

that makes you the chef here and now then tom

My specialty is cracker crumbs and steam