I did actually do food work yesterday.

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With the lamb stew meat thawed, I realized I had best get going with that.  I set the stew meat itself to cure overnight, then added kefir to the yogurt I intend to use as a marinade.  More probiotics.  It sort of makes a form of creme fraiche, and yet fully activated.  So it should well tenderize the meat.  I will rinse the meat though, to remove as much salt as possible.  I have heard, possibly, that salt isn't good for active cultures, or some of them?  I did spice the yogurt with mint and tarragon.  What spices you like with various things will differ, that is what I prefer.  Hmm, next time I get a beef, I will probably obtain stew meat.  Now that I am finally learning stock, soups, and stewing.  It'll take some practice, which... means I need more of it.

I won't do a thing with the stew meat until this evening.  Then, as noted, I will rinse the meat, perhaps soaking it for a bit, then pat it dry and place it in the faux creme fraiche.  Then I let THAT sit in the fridge overnight.  I don't need a full 24 hour marinade, just overnight.  I'll begin cooking it whenever I wish tomorrow.  I'm not exactly sure how I will cook it.  I have looked for recipes, though there is another place I will check.  I know how I wish to cook it, and in what I plan on cooking it... a dome-lidded pan, at low heat, for a longer period.  I am simply not sure about whether I need to add extra liquid, such as milk... what temperature would be appropriate, and an approximate time scale with which to begin planning and start testing for doneness.  The nose, quite often, is what is used... if I know a food.  If I don't, I simply have to have some instruction.  I could wing it, but that takes a lot more work.  I will be doing extra effort anyway.  New foods always cause me extra time on my feet.

Now, I will probably make some rice to go with the dish.  The faux noodles just... no.  They don't work.  Neither do they take in sauce nor have a flavor.  You can get them to not have any flavor or scent, with a great deal of rinsing, if I think that might be worse than a fishy taste?  I haven't tried that.  All I know is a solid texture with no flavor or other sense, from nose to tongue to stomach is... beyond my ability.  There are faux rices available.  If like this?  Though one of the ways to do rice is to add real rice to it, in parts.  That might work.  Yeah, but, for now, I don't have any.  Maybe next time I consider shopping.  Not available locally, from what I could find, though.  Hmm... might do one more check the next time I am in town.

Hmm...  I think I'll make a play for the dishes, pulling the pan I am considering out, and washing it while I am at it.  Some pans are simply not used very often.  This was bought some time back, on a steep sale, as a partial impulse buy, but with this very type of cooking project in mind.  The idea of a tagine is interesting.  But buying such an item, getting it shipped, ensuring toxic elements haven't been, literally, baked in...  No, I'll go with cast or stainless, if I can find it.  Which I did.  Few are interested, or it doesn't work all that well, which is why it was on sale?  I'll find out soon enough.  Though, if this fails, a rounded lid cast pot might work.  Those, to be sure, have been used, successfully, to my knowledge, for this sort of cooking.  Or so I have heard.

Breakfast would be good, eggs I am thinking.  Soft boiled?  Maybe.  Later.