142806
Yep same same. It took me awhile to figure out how to season my stews juuuuuust right. I've definitely made some over-seasoned and also under-seasoned stews. I've also figured out that pepper seeds of pretty much any kind do not work well. Especially green bell peppers, as it overpowers pretty much everything.
I do have one meal I plan to make again though as WOW was it good. I basically sliced carrots, onions, and celery and put it into a glass dish. I filled it half way with water. I seasoned it with sea salt, black pepper, red pepper, and soysauce. I popped that dish in the microwave for around 3-4 minutes. I then took a Cornish hen and splayed it open cutting opposite of the breast. I made a butter sauce with butter, water, iodized salt, black pepper, garlic, paprika, thyme, and just a tiny dash of cumin. After heating it up into a consistent sauce I very generously slathered it on every inch of the bird. I then set the bird on top of the half cooked veggies in the glass dish and popped that bad boy into the oven at 350 degrees for 40-60 minutes (or really until it reached fully cooked as gauged by a heat thermometer.)
And wow, wow wow wow! Was that one tasty meal! The Cornish hen was absolutely fall off the bone tender thanks to being simultaneously baked and steamed, and the veggies underneath were not only soft, but hella flavorful due to the runoff from the Cornish hen. Literally no "meh" aspect to the meal whatsoever! It was OMFG delicious through and through! Easily one of the top 5, if not top 3 meals I've ever made from experimentation.
