“I think the stew could use some starch and some extra fiber as well as a few smaller solids, and I think barley is going to be the solution to all of those.”
“I was cleaning out the pantry and I realized that I had some leftover gravy from Thanksgiving and figured I would clear up some space by using it.”
“To keep that nice umami flavor in the broth.”
“As much as I love dried ingredients, I'm surprised that I haven't used these much more often.”
“I'm going to include double the amount just to see how far I can push things.”
“Almost all of the cornerstones of a good stew.”
“I think I would go as far as to say today is an 8.5.”
Strong smoky profile with a significant level of spice from morita chilis and deep umami from dehydrated porcini mushrooms.
The creator is approaching the one-year mark and is experimenting with the limits of spice. He expressed slight concern about the flavor combination of the newly added kombu and leftover turkey gravy.