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Thread: FALL is homemade soup time.
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10-01-2019, 06:01 AM #26
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10-01-2019, 08:09 AM #27Registered User
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10-01-2019, 08:38 AM #28yelgatgab
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I'm with BCMtnHound. With some good, thick stock, you can turn anything into soup. Last week I had some brats I needed to cook, but was in the mood for soup, so I made Bratwurst soup. Turned out really tasty.
My son isn't a fan of soup, so didn't eat much. I was trying to convince him to eat some more.
Me: Come on man, it's good. It's inspired!
Him: Tastes like it's EXpired!Remind me. We'll send him a red cap and a Speedo.
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10-01-2019, 09:09 AM #29
Pro tip: If you don't have homemade stock and have to use storebought, sprinkle a packet of powdered unflavored gelatin over the top of the soup near the end and stir it in once it's all hydrated (you have to sprinkle it over the top first, otherwise it will clump and won't mix evenly into the soup). Good homemade stock has lots of gelatin in it from the bones and connective tissue, which gives it a rich texture that's lacking in storebought stock, this will make it taste more like homemade.
Also, use Better than Bouillon to make broth/stock rather than boxed/canned stock or bouillon cubes; tastes much more like actual chicken.Outlive the bastards - Ed Abbey
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10-01-2019, 09:28 AM #30
Dinner last evening was tomato basil soup with club crackers and a toasted provolone cheese sammy on potato bread.
watch out for snakes
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10-01-2019, 10:51 AM #31Registered User
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10-01-2019, 10:58 AM #32
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10-01-2019, 11:18 AM #33
I have used BTB, good stuff.
watch out for snakes
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10-01-2019, 11:47 AM #34
Miso paste does wonders too.
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10-01-2019, 08:20 PM #35“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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10-01-2019, 08:47 PM #36
Holy shit that looks good, KQ!
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10-01-2019, 08:53 PM #37
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10-06-2019, 05:54 AM #38
Crab soup yum.
watch out for snakes
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10-06-2019, 09:33 AM #39
I just made my fall batch of stock from all the chicken backs leftover from summer bbq season. Ready for soup season!
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
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Squaw Valley, USA
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10-06-2019, 06:56 PM #40
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10-10-2019, 01:42 PM #41
Russian Borscht: Making this for tomorrow night. This is my Easter Day soup. This is a long process, but I follow the below recipe, but do not put meat back in. (The meat is used for Cheese Stek sandwiches). I make the stock the day before. Usually, I wouldn't post an on-line recipe, but this one is good.
https://www.willcookforsmiles.com/ru...orscht-recipe/
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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10-10-2019, 03:58 PM #42
Been craving borscht lately. Thanks for this.
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10-10-2019, 04:34 PM #43
Steak soup this evening. Meaty goodness...
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10-10-2019, 06:41 PM #44
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10-13-2019, 10:58 AM #45
I recently had a request from a friend for vegetarian poloze which I must admit sounded impossible to me given the shining roll pork plays in the dish adding fat, depth and flavor but low and behold I think I found a great recipe. From the pages of the New Yorker (recipe below but the short article leading up to it is an interesting read on the history and types of Pozole):
Warming Up to Vegan Pozole
Vegan Pozole Verde
Serves 6
Ingredients
5 dried pasilla chiles
Boiling water (for rehydrating chiles)
1 large onion
2 green bell peppers
4 cloves garlic
3 large tomatillos
2 jalapeño peppers
1 serrano pepper
3 Anaheim, Hungarian, banana, or Italian peppers
1 cup pepitas (pumpkin seeds)
1 bunch parsley
1 tsp. salt (or to taste)
1 30-oz. can white hominy, drained
1 15-oz. can or 1 ½ cups cooked pinto or black beans, drained
1 zucchini or summer squash, cut into bite-size cubes
Garnish
Extra-virgin olive oil
2 avocados, sliced
1 cup finely shredded red cabbage
½ cup sliced serrano peppers
½ cup finely diced red onion
¼ cup dried oregano
3 limes, cut into quarters
4 radishes, thinly sliced or julienned
Tostadas or tortilla chips, for dunking
Instructions
1. Preheat the oven to 375 degrees Fahrenheit. Place pasilla chiles in a bowl. Cover with boiling water and let stand for five minutes, to rehydrate.
2. Cut onion and bell peppers in half. Place on sheet tray with garlic cloves, tomatillos, and fresh peppers. Roast until soft and beginning to brown, approximately 30 minutes. Remove the vegetables from the oven and let cool for ten minutes.
3. De-stem and de-seed the peppers and pasilla chiles. Remove tomatillo husks. Peel the garlic and onion. Place the pasilla chiles, roasted vegetables, pepitas, and parsley in a blender or food processor and pulse for a minute, until the mixture is coarse and relish-like.
4. Place the blended pozole paste into a medium-sized pot. Add water until the mixture attains a stew-like consistency. Season with salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
5. Add the hominy and beans and simmer for 5 minutes. Add the zucchini or squash and simmer for 1-2 more minutes, until the mixture is heated through but the squash remains crunchy.
6. Ladle pozole into bowls and top with a generous drizzle of olive oil and slices of avocado. Serve with plates of garnish and tostadas or tortilla chips on the side.
Gustavo Arellano is the author of “Taco USA: How Mexican Food Conquered America.“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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10-13-2019, 03:14 PM #46
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10-13-2019, 04:48 PM #47
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10-12-2021, 02:03 PM #48
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10-12-2021, 02:25 PM #49
Don't hesitate to add some turnips to that. Really balances out the flavor profile.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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10-12-2021, 02:45 PM #50
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