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Post subject: Re: A Thread Specifically About Soups
Posted: Tue January 07, 2020 6:27 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14317 Location: Space City
tragabigzanda wrote:
i'd make that
I plan on making a lot of soups this month. I want to use this protein-rich diet to start trying out weird cuts of meat I see at the carniceria down the street.
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Post subject: Re: A Thread Specifically About Soups
Posted: Tue January 14, 2020 9:47 pm
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Joined: Tue January 01, 2013 3:45 pm Posts: 20823 Location: almost in canada
tragabigzanda wrote:
doug rr wrote:
i made a big pot of pozole today..ill let it sit for a day or 2 and have it for a few days..so good
do you usually let it sit for a couple days?
i normally make it and let it simmer for a few hours..shut it down and leave it out to get back to room temp..throw it in the fridge, in the creuset, and bring it out the next day or day after..the flavors are so much better i find
Post subject: Re: A Thread Specifically About Soups
Posted: Tue January 14, 2020 9:48 pm
The Master
Joined: Tue September 24, 2013 5:56 pm Posts: 40395 Location: In the oatmeal aisle wearing a Shellac shirt
doug rr wrote:
tragabigzanda wrote:
doug rr wrote:
i made a big pot of pozole today..ill let it sit for a day or 2 and have it for a few days..so good
do you usually let it sit for a couple days?
i normally make it and let it simmer for a few hours..shut it down and leave it out to get back to room temp..throw it in the fridge, in the creuset, and bring it out the next day or day after..the flavors are so much better i find
My wife makes pozole pretty regularly, but we usually eat some that day, then finish it off on day 2. This is intriguing. Maybe I'll try to get her to make a double batch next time.
Post subject: Re: A Thread Specifically About Soups
Posted: Tue January 14, 2020 10:03 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 20823 Location: almost in canada
tragabigzanda wrote:
doug rr wrote:
tragabigzanda wrote:
doug rr wrote:
i made a big pot of pozole today..ill let it sit for a day or 2 and have it for a few days..so good
do you usually let it sit for a couple days?
i normally make it and let it simmer for a few hours..shut it down and leave it out to get back to room temp..throw it in the fridge, in the creuset, and bring it out the next day or day after..the flavors are so much better i find
My wife makes pozole pretty regularly, but we usually eat some that day, then finish it off on day 2. This is intriguing. Maybe I'll try to get her to make a double batch next time.
yeah, i make it quite often too...there are a few recipes i use as a guide but i just kind of do whatever and i always triple the cumin and garlic
Post subject: Re: A Thread Specifically About Soups
Posted: Thu January 16, 2020 7:48 pm
Guys, I am not a moderator! I swear to God! Why does everyone think I'm a moderator?
Joined: Tue January 01, 2013 2:48 pm Posts: 42998
washing machine wrote:
E.H. Ruddock wrote:
love me some she crab soup. I have some local favorites here, Reid. You should come up.
How do you feel about the she-crab at Fleet Landing versus Henry's?
Henry's is better. Fleet Landing is kind of an overrated place, imo. Both old school Charleston places, but I like Henry's way better. But neither are the best in Charleston. The best I've had in Charleston would be either Hyman's or Hank's Seafood. My favorite of all time is at a place in Murrell's Inlet, SC, near where I used to live. But here in Wilmington we have some decent ones as well.
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Post subject: Re: A Thread Specifically About Soups
Posted: Sat January 21, 2023 11:50 pm
The Master
Joined: Tue September 24, 2013 5:56 pm Posts: 40395 Location: In the oatmeal aisle wearing a Shellac shirt
Last week I made some chicken stock and froze it. Tonight I wanted to clarify it so I could use it in a wonton soup. Clarifying soup with egg whites is one of those things I always knew how to do but hadn’t actually done in like a decade.
First time I went great but there wasn’t quite enough stock for three people so I added some veg stock from the fridge. Second round it was looking pretty good but I thought it could be clearer. Third time it boiled over. Flew too close to the sun.
Post subject: Re: A Thread Specifically About Soups
Posted: Sun January 22, 2023 5:37 am
for those who are not...shall be
Joined: Sat January 05, 2013 7:30 am Posts: 7650 Location: here
tragabigzanda wrote:
Last week I made some chicken stock and froze it. Tonight I wanted to clarify it so I could use it in a wonton soup. Clarifying soup with egg whites is one of those things I always knew how to do but hadn’t actually done in like a decade.
First time I went great but there wasn’t quite enough stock for three people so I added some veg stock from the fridge. Second round it was looking pretty good but I thought it could be clearer. Third time it boiled over. Flew too close to the sun.
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My wife makes pozole pretty regularly, but we usually eat some that day, then finish it off on day 2. This is intriguing. Maybe I'll try to get her to make a double batch next time.
