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Good god! How old are you!!??? And do you live in East Angolia? There are spiritual prohibitions against soup there. Or so I've heard.
Posts: 499 | Registered: Mar 2004
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My favorite two soups would be Tom Yum Seafood and Mutton Pepper Soup. Yum yum yum.
Unfortunatley, I don't know how to make either one. Only ever had them at restaurants. Will have to hunt down recipes and experiment.
Posts: 8355 | Registered: Apr 2003
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You'll never get over that, will ya, mack? I SWEAR there are no bones in this concoction . . . trust me!
Posts: 5609 | Registered: Jan 2003
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Here you go Raia ! (if you want the real recipie, I can send it to you. Really easy to make, and so yummy )
Posts: 3526 | Registered: Oct 2001
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Italian wedding soup is my fav. There's just something about those little meatballs. Yeah, I'm still five at heart.
But beef stew. Mmmm. My dad moved to Washington State to do contract work at the plant up there. It'll be a few years before I have his takes-a-week-to-make unspeakably good beef stew again. (I'm certainly not going to that much trouble for something Chet won't even eat. Dinty Moore it is.)
Posts: 2283 | Registered: Dec 2003
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Beautiful soup, so rich and green Waiting in a hot tureen Who for such dainties would not stoop? Soup of the evening, beautiful soup Soup of the evening, beautiful soup
Beau--ootiful Soo--oop! Beau--ootiful Soo--oop! Soo--oop of the e--e--evening, Beautiful, beautiful soup!
Beautiful soup, who cares for fish, Game, or any other dish? Who would not give all else for two p ennyworth only of beautiful soup? Pennyworth only of beautiful soup?
Beau--ootiful Soo--oop! Beau--ootiful Soo--oop! Soo--oop of the e--e--evening, Beautiful, beautiful Soup!
Posts: 8504 | Registered: Aug 1999
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posted
For me, it's sopa conde, which I learned of in Oaxaca. It's a thick brown bean soup that you eat with fried tortilla strips, fresh tomatoes and avacados, and stringy Oaxaca cheese....
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Wow! one source of sodium in my diet. i don't take much of it in. Its still the best thing in the world though(the soup).
Posts: 3389 | Registered: Apr 2004
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It seems to raise blood pressure. It puts extra stress on the heart. Not a big deal once in a while, but certainly not something you want to do very often.
Glad to hear it's an occasional vice, Alt. You should try the portabello soup, though. I like it better.
Posts: 2283 | Registered: Dec 2003
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Mmmm, I love potato leek soup. It is even pretty good in the crock pot, where I have to do more of my cooking these days.
But today I am making a pizza ina covered baking pan, sticking it in the fridge and whover gets home first puts it in the oven.
Posts: 1021 | Registered: Sep 2004
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I'd like to ask something: how often do you people have soup? Because in Romania it's normal to have soup as a first course at every lunch. It's one of the things I missed when going to France and eating at the university's restaurants. I started buying instant soup, but of course it's nothing like the soup my mother makes at home... This reminds me that I'm going home soon and for about two weeks I'll have whatever food I want! Yay me!
Edit: Now I'm hungry... Have to go home and eat something...
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Well, dudette, I do cook, but not soup. I'd love to learn how to make some soups, though. It's just that it takes quite a while to prepare one and I don't usually have that much time on my hands... You know, with Hatrack going on and all... Posts: 4519 | Registered: Sep 2003
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well, dude. there are things called books. read em. Besides, soups aren't that hard to make. it takes me less than fifteen minutes to have mine.
Posts: 3389 | Registered: Apr 2004
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Soup is a winter speciality around here - generally consisting of throwing everything I can find into the crockpot, adding some water and a few seasonings, and then enjoying for the next week.
Prep time: 15 minutes tops.
Crock pot cook time: on high, 4 hours
Stovetop cooktime: 1 hour
Things to serve with soup include delightful items like:
sharp Tillamook cheese slices biscuits green salad fruit slices
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Corwin, when you'll have your own appartment, use my technique : cook in big quantities, froze, and then, defroze whenever you want. It doesn't take more time to cook big than little quantities, and that way, even when you don't have any time to cook, you eat good things and you know what you eat (how much salt etc).
[ December 14, 2004, 09:10 AM: Message edited by: Anna ]
Posts: 3526 | Registered: Oct 2001
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Did you know crockpots can blow up? Well, I guess the lid imploded really. I was making a pot of chili. It had only been cooking maybe 30 or 45 minutes when the lid went 'pop'. I got up to look and the glass lid (that came with the crockpot) was in pieces in my chili. Only a couple of small pieces landed on the floor, although Chet managed to find one with his foot. *sigh*
Posts: 2283 | Registered: Dec 2003
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I make home-made stock and use my 2 crockpots (yes, I have 2, I'm a crockpot freak; sometimes I borrow another one, and make a meat/veggie dish in one, potatoes in the other, and dessert in the third) to reduce. Then it goes in the freezer (I want a pressure canner!!!) and I use it to make soup until the freezer bags with stock ingredients are full again, which is usually right around the time I run out of frozen stock.
Posts: 21182 | Registered: Sep 2004
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Oh ketchupqueen that sounds so wonderfully organised! I keep trying to save scraps for stock but always end up throwing them out because there's not enough to bother freezing.
Do you have any kind of special bag for your stock ingredients, or just keep untying and retying the same bag in the freezer?
I am determined to adopt your method.
Posts: 4393 | Registered: Aug 2003
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If you're going to share recipes, can't'cha do it here? So the rest of us can benefit? I mean, seriously. . . Puh-leeze?????? Posts: 8355 | Registered: Apr 2003
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Then let's start a thread with our favourite recipes ! After that we'll make a book of it by reorganizing it by type. We'll call that " The Best of Hatrack Food" and we'll be rich. Or not.
Posts: 3526 | Registered: Oct 2001
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