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nismaratwork
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I'm cooking up some chicken-barley soup with root veggies (parsnip, sweet potato, carrot, turnip)... got to brace for the blizzard. I find an oversized mug of hot soup is a perfect meal in winter.
Sounds yummy.nismaratwork said:I'm cooking up some chicken-barley soup with root veggies (parsnip, sweet potato, carrot, turnip)... got to brace for the blizzard. I find an oversized mug of hot soup is a perfect meal in winter.
Evo said:Sounds yummy.
That is exactly how I make my chicken soup, I put a whole chicken in.nismaratwork said:Oh it is... just a simple soup made with a whole chicken instead of just the carcass. AFAIK there's verified history of this recipe going back to my great grandmother in Russia. The trick is to put in the whole chicken and let it fall apart. If you're worried about bones, just put it in cheese-cloth. You just have to be careful to let the soup chill in the fridge, then skim the fat (shmaltz?) off the top because you used a whole chicken. The fat is quite useful in other things, and I gather it can be eaten on toast.
My wife and I make roast chicken first, then strip off the meat and boil the carcass, skin, etc to make soup stock. Strain, cool, and skim off the fat while leaving the connective-tissue gelatin and start soup from that. It's easier in winter - just lug the whole stock-pot out into the garage, cover, and leave it for a couple of hours.Evo said:That is exactly how I make my chicken soup, I put a whole chicken in.
turbo-1 said:My wife and I make roast chicken first, then strip off the meat and boil the carcass, skin, etc to make soup stock. Strain, cool, and skim off the fat while leaving the connective-tissue gelatin and start soup from that. It's easier in winter - just lug the whole stock-pot out into the garage, cover, and leave it for a couple of hours.
When I roast chicken, I rub the skin with salt, pepper, smoked paprika, and sage, then roast it breast-down so the fats migrate down into the white meat and keep the breast moist. Generally flip that sucker for the last 20 minutes or so to brown the skin on the breast. Poultry is easy, and always good. For us, chicken soup is always a two-stage affair - roast a chicken first, and get the nice roast-chicken flavors into the soup in step 2. My mother and grandmother always did it that way - hard to argue with that kind of success.
hypatia said:I wonder why I have never used sweet potato in soups before? This has got to change.
nismaratwork said:HeLiXe: That sounds AWESOME.
Dadface said:After all the gorging out during the last few days tonight it's plain old bubble and squeak with bangers.Scrummy yummy.:tongue:
We learn from mistakes.Donaldson said:I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...
Flank and Skirt steaks are best pan-seared in a very hot pre-heated cast-iron pan. Let them relax a bit in a warm oven in a protected environment for a couple of minutes (covered dish), and serve. Beef needs to be cooked in appropriate ways. Blunt-force techniques don't give great results, usually.Donaldson said:I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...
turbo-1 said:Flank and Skirt steaks are best pan-seared in a very hot pre-heated cast-iron pan. Let them relax a bit in a warm oven in a protected environment for a couple of minutes (covered dish), and serve. Beef needs to be cooked in appropriate ways. Blunt-force techniques don't give great results, usually.
Both sound like recipes for disaster.lisab said:I have a hunch that things went wrong somewhere between the Hickory BBQ sauce and Provolone cheese!
:rofl:Evo said:I have had many mistakes, that is why I have a dog, he eliminates the evidence.
Donaldson said:I cut up some flank steak in strips and covered it in Hickory BBQ sauce and Provolone cheese. It was not as good as it sounds. It was the worst idea ever...
nismaratwork said:Steak and BBQ are just born to clash sadly.
Donaldson said:Not my best moment ...
DaveC426913 said:There is nothing like a steak seasoned with naught but S&P.
nismaratwork said:I would add a fried egg... preferably one fried in a some delicious steak-fat. Yum.
dimensional said:So who likes some spicy food? I can type up my recipe for chipotle chicken tacos if anyone is interested.
dimensional said:So who likes some spicy food? I can type up my recipe for chipotle chicken tacos if anyone is interested.
EnumaElish said:We've been visiting Charleston, SC, and ate at the Fig restaurant. The chef is renowned; his philosophy seems to be accepting each ingredient for what it is and working with it. For example, the chicken schnitzel is just tender farm chicken breast either marinated or covered in buttermilk (we did not receive a clear answer as to which) then crumbed over. The taste is simple but not bland. Richer, peppery taste is achieved by the ingredients in the supporting dark meat and the grainy veggie mix, instead of forcing pepper and spice onto the chicken. We ended up sharing a cobb salad, baked beets (superb), the schnitzel; plus the Budino for dessert. The staff were helpful; they seemed content, even proud. All in all, it was a wholesome experience; I recommend the restaurant.
lisab said:Wow...I just had dinner, but that sounds fantastic, nismar !