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- Posts: 126
- Joined: Tue Dec 10, 2019 5:57 pm
- Location: keweenaw peninsula
the way eccentric cook at the restaurant exploded in a rage at his indian helper, and yelled as he threw the bacon
against the wall something like this is not pancetta!!!!!! i specifically said PANCETTA!!! so then we had to find out what it was
and had a hard time finding a store that sold it. we called one store, and the person on the phone asked, is that a bird? nope,
they didn't have it.
anyway, the weather has gone to crap, so what do you do, you make soup.
yesterday, it was senate bean soup. big pot, double recipe. if you are going to
make soup, make a bunch.
i also picked some kale out of the garden, and cooked that in a pot with a chunk of bone,
and a bit of stock from a pork shoulder roast. came out good.
tonight, it was chicken soup with one of our home raised fat boys. most of our chickens are
in the seven to eight pound range, guaranteed leftovers.
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- Joined: Mon Jan 20, 2020 12:07 am
- Location: Woodbury, NJ
As I add to many mushroom dishes, some dried boletus mushrooms went in early, along with the soaking liquid. I also added a tb of white miso, and a tb of thin soy sauce for the salt, to the broth (soy seasonings always seems to go well with mushroom dishes). I added a quarter cup of red lentils, in place of a potato, in the original recipe, but also another quarter cup after the pressure cooking, when it was still a little thin, so those simmered 15 min after I added the browned mushrooms at the end, and it thickened up nicely.
Mushroom barley soup in IP, before last simmer. by pepperhead212, on Flickr
Finished mushroom barley soup. by pepperhead212, on Flickr
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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
Okra brushed with olive oil and with sprinkled with salt, crushed coriander, cumin, aleppo chilis, and sumac. All about to go in the oven for 20 minutes.
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