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The article is free. The recipe is paywalled. You can tease the recipe out by curling the url: curl https://cooking.nytimes.com/recipes/1023587-brunswick-ste
by fuzzygroup 4y ago
The article is free. The recipe is paywalled. You can tease the recipe out by curling the url:
curl https://cooking.nytimes.com/recipes/1023587-brunswick-stew https://cooking.nytimes.com/recipes/1023587-brunswick-stew
-or-
https://gist.github.com/fuzzygroup/9496c22cb3c429ae3cf3aea191a51028 https://gist.github.com/fuzzygroup/9496c22cb3c429ae3cf3aea19...
- brodouevencode 4y agoThere are a few things wrong with this recipe. Notably: * It should be butter beans, not lima beans. * Potatoes are optional and usually undesired because it's already so thick. * Where's the hot sauce? Cayenne and hot sauce have different flavor profiles. * Pork is superior to chicken for this stew. Leftover smoked bbq pork is best. * The tomatoes should be peeled * A splash of vinegar will brighten up the tomato. Extra credit: serve over macaroni and cheese (the real stuff, not blue box stuff).