OT: Food Glorious Food thread.
- Thread starter Gee Wally
- Start date
I am going to ask my mother for some of her homemade chicken soup, I know she's got a couple of containers of it in her freezer. It is to die for- she makes it from scratch except she adds a can of chicken broth to the juices from the chicken which gives it a little more flavor. Add some celery, carrots, noodles and or rice with a little salt & pepper. It's better after standing a day after cooking. Bon appetit!
Bruinaura
Resident Cookie Monster
- Mar 29, 2014
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My boss just stress ordered a few of us McDonalds so we could eat our feelings.
It was great.
It was great.
LSCII
Cup driven
Haven't eaten anything not prepared by myself or my wife since this whole thing started. Sucks. lol
Chief Nine
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It’s pathetic really. People need to get a grip and just get what they need as normal and go the f*** home and stay the f*** home
Went to the Azores last summer. Some of the food (like that cooked in clay post underground at the "Furnace" in Sao Miguel) was a bit like eating crock pot food. Other places had some fantastic dishes. Your recipe sounds great though.
We've been making bone broth with turkey bones, very healthy. When we don't have our homemade bonebrothe we've been buying low sodium turkey BB from the market and using it to make soup.
Not really European but upside-down Carrot & Pineapple cake to celebrate surviving the 4 days in house arrest with the kids so far. Decoration is all my daughter who needs everything to be "fancy". Mothers recipe and probably something she got from Julian Childs back in the day ;-).
Tomorrow is Italy day with Espresso and biscotti for breakfast, homemade Napolitano pizza for lunch and a Risotto with asparagus tips, and mushrooms for dinner. That will be a bit less "over the top" but I'm sure my daughter will find a way to make it "fancy". Proof tomorrow. Stay safe.
All bases or ragout are better after at least 2 days. Now the MO at our house is we only buy full chicken and always make a day 2 soup. Just cut the leftovers and throw all that and the bones into a pot - cut the bones so the collagen get out easier - simmer for a few hours, let cool, and simmer again later or next day. Let cool, and then strain. If you want a stronger flavor, add one chicken stock spoon or cube. Take chopped vegetables (carrot, potato, white oignon, fennel ( in little dices small) a turnip, green oignons, celery, a leek, a clove - no more, salt, pepper, garlic, thyme (lemon thyme preferred). Let simmer until vegetables are 80% and then take off heat, let cool and voilà. Kids like the roasted chicken but they "love" the chicken soup.
She has tried it with turkey but it doesn't taste as good as the chicken. And I love turkey.
Some great ideas here, thanks for sharing!
I make a nice pork ramen. For the liquid base you can go all out and make a pork bone broth if you like, otherwise I find a pre-packaged chicken stock/broth with a few dashes of thick soy sauce and some garlic is also tasty and works just fine.
Ramen noodles are of course a must, but otherwise you can add whatever you want to the soup - I usually go with some onion, spring onion, bamboo shoots, some good mushrooms and a hard-boiled egg (half per serve).
For the pork you can use thin fillet slices, thick-cut bacon, pork belly slices, whatever takes your fancy. I generally go for the last option.
Method for two serves:
- lightly season and pan fry the pork belly slices on each side, including the skin, for a couple of mins all up. Then put them in a tray, baste them in a good bbq sauce, and pop them in a medium-heat oven for 15-20 mins.
- While the pork's cooking chop and fry up the onion, prep the spring onion, bamboo and mushrooms, and hard-boil the egg.
- When the pork has around 10 mins left in the oven, heat up the stock/broth in a suitable saucepan until nearly boiling, then add the noodles, onion, bamboo and mushrooms and let the pan simmer for 2-3 mins.
- Once the egg is boiled, remove the shell and cut it in half.
- When the pork is cooked, cut the belly slices into bite-sized pieces then add them and the spring onion to the soup. Stir them through for another 30 secs then turn the heat off.
- Serve the ramen into 2 bowls with a ladle and then add an egg half to each bowl. You're ready to eat!
I make a nice pork ramen. For the liquid base you can go all out and make a pork bone broth if you like, otherwise I find a pre-packaged chicken stock/broth with a few dashes of thick soy sauce and some garlic is also tasty and works just fine.
Ramen noodles are of course a must, but otherwise you can add whatever you want to the soup - I usually go with some onion, spring onion, bamboo shoots, some good mushrooms and a hard-boiled egg (half per serve).
For the pork you can use thin fillet slices, thick-cut bacon, pork belly slices, whatever takes your fancy. I generally go for the last option.
Method for two serves:
- lightly season and pan fry the pork belly slices on each side, including the skin, for a couple of mins all up. Then put them in a tray, baste them in a good bbq sauce, and pop them in a medium-heat oven for 15-20 mins.
- While the pork's cooking chop and fry up the onion, prep the spring onion, bamboo and mushrooms, and hard-boil the egg.
- When the pork has around 10 mins left in the oven, heat up the stock/broth in a suitable saucepan until nearly boiling, then add the noodles, onion, bamboo and mushrooms and let the pan simmer for 2-3 mins.
- Once the egg is boiled, remove the shell and cut it in half.
- When the pork is cooked, cut the belly slices into bite-sized pieces then add them and the spring onion to the soup. Stir them through for another 30 secs then turn the heat off.
- Serve the ramen into 2 bowls with a ladle and then add an egg half to each bowl. You're ready to eat!
Chief Nine
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Is that a switchblade?
Not quite
. It's a Laguiole. In the old days they were foldable shepards knives, and that's why there is that little square piece between the blade and the handle. That was the locker for the pivot point. This one isn't foldable. They still make ones like in the old days but you can't dishwash those so it was a compromise.
Chief Nine
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Not quite
It’s very cool
- Sep 22, 2011
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Make it in an Instant Pot. Easy peasy, and tastes like you slaved over the pot ladling in stock.
