voyager Posted September 19 Share Posted September 19 I warned that I thought that Stodge deserved its own thread. To start it off, the WSJ featured Sophie Bigar's special take on Cholent. (If this sinks behind a paywall, you might try reading in your private browser.) Quote Link to post Share on other sites
voyager Posted September 21 Author Share Posted September 21 Dried cranberry beans, paccheri, Calabrian sausage, Swiss chard. "LIghtened" by a little bean juice. 1 Quote Link to post Share on other sites
Sneakeater Posted September 21 Share Posted September 21 That doesn't even look that stodgy. Quote Link to post Share on other sites
StephanieL Posted September 21 Share Posted September 21 Some months back, N made a huge pot of beans, barley, and some aromatics that she said we could freeze and add proteins to when we needed an easy meal. THAT was stodge. I usually love what she cooks, but I dreaded eating it and was glad when we finally cleared all of that out. I told her to never make that again. Quote Link to post Share on other sites
voyager Posted September 22 Author Share Posted September 22 Leftover pork chop, mushroom and barley soup. Quote Link to post Share on other sites
Orik Posted September 22 Share Posted September 22 For real stodge try macaroni hamin (pasta cholent). Substitute duck legs or pork butt for chicken. 1 Quote Link to post Share on other sites
Sneakeater Posted September 22 Share Posted September 22 Now that’s news I can use. Quote Link to post Share on other sites
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