Ingredients:
onion
potatoes
butter
milk
pinch of chicken boulion or stock
salt and pepper
Cook peeled and cut potatoes with butter, onion, and boulion in big pot with water just covering until soft. Remove from heat and mash untill all big chunks are little chunks. Return to heat, add milk to thicken, salt and peper to taste.
Nothing more to a good potato soup than that.
Can I use stock?
All my socks have been used for.... Other things.
Quote from: Payne on August 21, 2007, 06:26:54 PM
Can I use stock?
All my socks have been used for.... Other things.
:boot:
if only i read this 15 minutes ago, i would have gotten some potatoes and milk from teh supermarkets..
What are your thoughts on using cream instead of milk?
And some shallots.
Shallots go in EVERYTHING.
Quote from: Payne on August 21, 2007, 06:57:49 PM
And some shallots.
Shallots go in EVERYTHING.
Extreme accuracy ITT!
It looks freaking delicious, BMW. I shall have to try it soon. Perhaps tonight, even, while the weather out here is still rainy and cold.
Quote from: Payne on August 21, 2007, 06:26:54 PM
Can I use stock?
All my socks have been used for.... Other things.
:lulz: I didn't catch that.
Quote from: LMNO on August 21, 2007, 06:52:59 PM
What are your thoughts on using cream instead of milk?
The way I have always done it, and the way my mom does it, is with milk. I'm guessing cream would make things quite a bit thicker. The problem is, I feel like a large part of the flavor is derrived from the starchyness of the potatoes (and is also why it is so filling and warming on a cold day), and a cream of potato soup loses alot of this flavor. Cream of potato soups also tend to have larger chunks of potato than I use, and the starchyness of the mashing plus some pours of milk thickens the broth more than well enough without cream. It looks a bit like gruel when you are done, but it tastes like yum.
Quote from: Payne on August 21, 2007, 06:57:49 PM
And some shallots.
Shallots go in EVERYTHING.
You could use shallots instead of onion or with onion, or some other kind of onion. Its important to stress that this is a cooks recipie, not a chefs recipie. You are gonna make a mess, you are gonna double dip, you are gonna be tasting right out of the pan several thousand times, and there are no exact amounts of ingredients, so you add them to taste. Its the best kind of soup there is, and yes, D_cup, perfect for a cold and rainy day.
Thats actually why I called it "Perfect".
You can also use red potatoes for even more YUM factor.
Quote from: Ratatosk on August 21, 2007, 09:39:37 PM
You can also use red potatoes for even more YUM factor.
Red potatoes have skins. Skins get in the way of the mashing.
I'm serious when I say that the potato pieces should be pea to grape sized.
ok i'm making this right now.
i hope i got the amounts right :)
how much butter goes in there? i think i used about 60 gram (it's probably too much) too late now :)
i think we're gonna make way too much as well :) maybe invite a third friend :)
Quote from: triple zero on August 23, 2007, 07:00:34 PM
ok i'm making this right now.
i hope i got the amounts right :)
how much butter goes in there? i think i used about 60 gram (it's probably too much) too late now :)
Post results/pics when finished, especially if it's good. And butter is fabulous. It's okay to overdo it a little!
Quote
i think we're gonna make way too much as well :) maybe invite a third friend :)
blah blah blah, obligatory pervy joke... :mrgreen:
Quote from: Darth Cupcake on August 23, 2007, 07:02:53 PM
Quote from: triple zero on August 23, 2007, 07:00:34 PM
ok i'm making this right now.
i hope i got the amounts right :)
how much butter goes in there? i think i used about 60 gram (it's probably too much) too late now :)
Post results/pics when finished, especially if it's good. And butter is fabulous. It's okay to overdo it a little!
you're right, in between tastings tell me the butter is especially yummy :-D
i'll make a pic (i shall post it later cause i'm not at home now) but you can probably imagine what it looks like: light yellowish goo, but yummy :)
i'll also make a pic of the fermenting bottle of mead, once we get our makeshift waterlock fitted (ducktape, rubber bands, translucent gardenhose FTW)
Quote from: triple zero on August 23, 2007, 07:24:27 PM
Quote from: Darth Cupcake on August 23, 2007, 07:02:53 PM
Quote from: triple zero on August 23, 2007, 07:00:34 PM
ok i'm making this right now.
i hope i got the amounts right :)
how much butter goes in there? i think i used about 60 gram (it's probably too much) too late now :)
Post results/pics when finished, especially if it's good. And butter is fabulous. It's okay to overdo it a little!
you're right, in between tastings tell me the butter is especially yummy :-D
i'll make a pic (i shall post it later cause i'm not at home now) but you can probably imagine what it looks like: light yellowish goo, but yummy :)
i'll also make a pic of the fermenting bottle of mead, once we get our makeshift waterlock fitted (ducktape, rubber bands, translucent gardenhose FTW)
What Trip0 is doing instead of writing his master's thesis ITT :lol:
He'll be useful at least when the REALLY dark times come. That is, when we have drank all the booze, no one knows how to make any more and we eventually look the new King of Holland up.
Quote from: Darth Cupcake on August 23, 2007, 07:31:27 PM
What Trip0 is doing instead of writing his master's thesis ITT :lol:
there's some other reasons i'm not working on my master's thesis (let's call it overworked/burnout .. sort of. i won't bore this board with the details) .. i hope that i can start work again in a month or two..
Quote from: Payne on August 23, 2007, 07:37:37 PM
He'll be useful at least when the REALLY dark times come. That is, when we have drank all the booze, no one knows how to make any more and we eventually look the new King of Holland up.
this is troof. i may not know martial arts or be a farmer, but when the shit really hits the fan, i'm the one who knows how to make b00ze.
we'd probably have more sugar beets to know what to do with in the netherlands anyway. maybe i should try and see what i can brew from that stuff next time.
Quote from: Buddhist_Monk_Wannabe on August 21, 2007, 09:46:06 PM
Quote from: Ratatosk on August 21, 2007, 09:39:37 PM
You can also use red potatoes for even more YUM factor.
Red potatoes have skins. Skins get in the way of the mashing.
I'm serious when I say that the potato pieces should be pea to grape sized.
But, I like the skins in the mashing!
Quote from: Payne on August 23, 2007, 07:37:37 PM
He'll be useful at least when the REALLY dark times come. That is, when we have drank all the booze, no one knows how to make any more and we eventually look the new King of Holland up.
This is true.
I demand booze and tulips!
Sorry to hear you are burnt out/etc on your thesis, Trip0. :sad: I hope some of BMW's magical soup helps you feel a little better. Of course, according to the fine print, it could take a while to kick in, but hey, patience is a virtue, right?
.. because my friend's phone-bluetooth-mac connectivity worked in one try, here's the pic:
(http://img58.imageshack.us/img58/4625/image319nv7.jpg)
That looks fucking delicious. :eek:
Also, I want to steal your baguette.
Quote from: Darth Cupcake on August 23, 2007, 08:27:32 PM
That looks fucking delicious. :eek:
Also, I want to steal your baguette.
It's always sex with you, isn't it?
ISN'T IT?!
Quote from: Payne on August 23, 2007, 08:33:25 PM
Quote from: Darth Cupcake on August 23, 2007, 08:27:32 PM
That looks fucking delicious. :eek:
Also, I want to steal your baguette.
It's always sex with you, isn't it?
ISN'T IT?!
Well, yes.
But I meant the bread. You have no idea how much I miss good baguettes. There was a boulangerie across the street from my apartment in Paris and I miss it so much my stomach hurts sometimes.
BMW will probably tell me it's not chunky enough
but it was an accident, it was un-chunky before i knew it!
also, it was[/i a good baguette. :evil:
Which is why even a sip of Irn Bru is likely a mistake for you.
You will crave it until the end of your days.
I'm glad it was a good baguette. I wish only good baguette upon people.
But I really, really need to find some good baguette of my own.
GOD DAMMIT PAYNE YOU'VE MADE IT SOUND PERVY NOW
Ahem. If I could find good baguette I could make the amazing onion soup I have a recipe for. The stuff is incredible, but the baguette is a pretty integral part of it.
D Cup: LURVES the baguette. It's INTEGRAL MOTHERFUCKER!!!11! INTEGRAL!
Have you ever considered making your own?
If you have a food processor and an oven, I can give you a fairly easy recipie.
LMNO: hit me with it. I don't have a food processor, but I'm pretty certain the chick I'm moving in with in Boston has one.
Making my own baguette would be hell of awesome. 8)
Ok. I'll grab it when I get home.
Quote from: triple zero on August 23, 2007, 07:00:34 PM
ok i'm making this right now.
i hope i got the amounts right :)
how much butter goes in there? i think i used about 60 gram (it's probably too much) too late now :)
i think we're gonna make way too much as well :) maybe invite a third friend :)
Taste to figure out. Its a hands on thing. If in doubt, add less, cook a little, and add some more.
This is the correct cooking procedure.
~~~Payne: No chef, but sometimes creates outstanding foods using this technique.
Quote from: triple zero on August 23, 2007, 08:37:09 PM
BMW will probably tell me it's not chunky enough
but it was an accident, it was un-chunky before i knew it!
also, it was[/i a good baguette. :evil:
Actually, I like it rather gruel like, with very small pieces. From looking at the picture I can almost taste it. Damn, I want some now too.
You have the right idea with the bread. Use it for dipping.
Quote from: Buddhist_Monk_Wannabe on August 23, 2007, 08:53:55 PM
Quote from: triple zero on August 23, 2007, 08:37:09 PM
BMW will probably tell me it's not chunky enough
but it was an accident, it was un-chunky before i knew it!
also, it was[/i a good baguette. :evil:
Actually, I like it rather gruel like, with very small pieces. From looking at the picture I can almost taste it. Damn, I want some now too.
You have the right idea with the bread. Use it for dipping.
Also, you never said if you liked it or not.
Edit: Missed that you thought it was yummy the first time through. What color it turns out as actually depends alot on how much milk you add. I usually judge how much is right by the color of the soup changing from yellowy to more of a creame color. thats usually a couple of heaping splashes, depending on the size of the pot.
Quote from: Darth Cupcake on August 23, 2007, 08:42:07 PM
LMNO: hit me with it. I don't have a food processor, but I'm pretty certain the chick I'm moving in with in Boston has one.
Making my own baguette would be hell of awesome. 8)
So DC, you and this other chick are gonna 'process' your 'baguette' after you move in?
:lulz:
:lulz:
I hope DC isn't upset about any of this, or I would start to feel very bad for laughing.
Quote from: Ratatosk on August 23, 2007, 10:00:57 PM
Quote from: Darth Cupcake on August 23, 2007, 08:42:07 PM
LMNO: hit me with it. I don't have a food processor, but I'm pretty certain the chick I'm moving in with in Boston has one.
Making my own baguette would be hell of awesome. 8)
So DC, you and this other chick are gonna 'process' your 'baguette' after you move in?
:lulz:
:lulz:
Oh hell yes. We will "preheat" the "oven" and "mix" the "ingredients" also!
:lulz: :lulz: :lulz:
Discordian Girls IS The Craziest!
Quote from: Buddhist_Monk_Wannabe on August 23, 2007, 08:50:51 PM
Quote from: triple zero on August 23, 2007, 07:00:34 PM
ok i'm making this right now.
i hope i got the amounts right :)
how much butter goes in there? i think i used about 60 gram (it's probably too much) too late now :)
i think we're gonna make way too much as well :) maybe invite a third friend :)
Taste to figure out. Its a hands on thing. If in doubt, add less, cook a little, and add some more.
it was good.
(and next time it will be better, probably with a littlebit less chicken stock)
Yeah. a pinch is usually enough.
Quote from: Darth Cupcake on August 24, 2007, 12:59:27 AM
Quote from: Ratatosk on August 23, 2007, 10:00:57 PM
Quote from: Darth Cupcake on August 23, 2007, 08:42:07 PM
LMNO: hit me with it. I don't have a food processor, but I'm pretty certain the chick I'm moving in with in Boston has one.
Making my own baguette would be hell of awesome. 8)
So DC, you and this other chick are gonna 'process' your 'baguette' after you move in?
:lulz:
:lulz:
Oh hell yes. We will "preheat" the "oven" and "mix" the "ingredients" also!
:oops: I feel dirty just reading this.
Cooking pr0n, ITT
Whoops. forgot to get the recipe. I gotta set a reminder for myself.
Culinarius Interruptus, ITT.
Quote from: LMNO on August 24, 2007, 02:47:31 PM
Whoops. forgot to get the recipe. I gotta set a reminder for myself.
Culinarius Interruptus, ITT.
I was wondering about that.
My oven was all preheated and everything :p
If it works out, though, I'm making some of my historically kickass soup with it. This is really exciting, because this soup is one of my favorite foods, but without a really good bread for the "substance," it just isn't nearly as good. You have me all excited, LMNO, don't let me down!
thats the cool thing about this potato soup. its so thick that its enough substance to eat without bread, if you can believe that.
I definitely believe that. Potatoes are awesome like that. I love potatoes!
My soup is with onions and a creamy stock and cheese and it's soooo delicious, but the most delicious part is the bread that's been cooked with it so that it absorbs the flavor. But it needs to be a really high quality baguette, because the hard shell keeps the bread from getting mushy, just makes the crust soft, while the inside stays tasty, but steeped in flavor. It's really fantastic.
Quote from: Buddhist_Monk_Wannabe on August 24, 2007, 03:19:05 PMthats the cool thing about this potato soup. its so thick that its enough substance to eat without bread, if you can believe that.
this is definitely true.
i had about 2.5 plates of the stuff and a few chunks of bread and i was *stuffed*
(but then again, i'm not known and noted for my insatiable appetite or ever-expanding stomach)
i kinda knew i wouldn't really need bread, but it's kinda that bread is "supposed" to go with soup. otherwise you're just spooning down a plate of soup. but even when it's just plain and simple soup, food should have multiple possibilities to interact with it:
tear off bread, dip in the soup, eat, have another spoonful, eat, etc >>>>> spoon spoon spoon spoon spoon
next time i think i'm gonna add a few rings of leek (or perhaps spring onion) to the soup, cause i think it needs more green vegetable (must have green vegetable every day, my mum always taught me)
Do whatever you will. Its a mutable "recipie".
Would it be an atrocity to add cooked ham to this recipe in some form?
Quote from: Richter on August 24, 2007, 05:43:32 PM
Would it be an atrocity to add cooked ham to this recipe in some form?
Yes.
Yes, it would.
What about smoked hock, pancetta, jamon serrano, or knockwurst?
Ham is never a crime. Unless you're BMW that is.
Or if eating it makes you go STRAIGHT TO HELL.
But other than that....
Quote from: LMNO on August 24, 2007, 06:32:28 PM
What about smoked hock, pancetta, jamon serrano, or knockwurst?
I'm not a fan of ham all that much, or at all. In addition, every soup that I have had with ham in it has been worse off for it.
Quote from: Payne on August 24, 2007, 06:32:34 PM
Ham is never a crime. Unless you're BMW that is.
Or if eating it makes you go STRAIGHT TO HELL.
But other than that....
:lulz:
Personally, I think the smokey saltiness of a smoked ham hock would really jazz it up.
Other than that, how about a bay leaf?
Quote from: LMNO on August 24, 2007, 06:47:08 PM
Other than that, how about a bay leaf?
That sounds like a very good idea.
I also think Trip0's idea of some green onions sounds good as well.
Also, a spash of a good-quality (i.e. for drinking) Fino Sherry might be nice.
Quote from: Buddhist_Monk_Wannabe on August 24, 2007, 06:38:38 PM
Quote from: Payne on August 24, 2007, 06:32:34 PM
Ham is never a crime. Unless you're BMW that is.
Or if eating it makes you go STRAIGHT TO HELL.
But other than that....
:lulz:
So,
Do what thou wilt, but ham none, huh?
Quote from: Richter on August 24, 2007, 07:54:13 PM
Quote from: Buddhist_Monk_Wannabe on August 24, 2007, 06:38:38 PM
Quote from: Payne on August 24, 2007, 06:32:34 PM
Ham is never a crime. Unless you're BMW that is.
Or if eating it makes you go STRAIGHT TO HELL.
But other than that....
:lulz:
So,
Do what thou wilt, but ham none, huh?
Thus spake BMW
Ugh, you all want to make a chefs recipie out of a cooks recipie! Too much complexity spoils the dish!
Also:
Quote from: Payne on August 24, 2007, 07:54:42 PM
Quote from: Richter on August 24, 2007, 07:54:13 PM
Quote from: Buddhist_Monk_Wannabe on August 24, 2007, 06:38:38 PM
Quote from: Payne on August 24, 2007, 06:32:34 PM
Ham is never a crime. Unless you're BMW that is.
Or if eating it makes you go STRAIGHT TO HELL.
But other than that....
:lulz:
So,
Do what thou wilt, but ham none, huh?
Thus spake BMW
:lulz:
That joke set up better than I'd hoped :D
I'm putting bacon and chicken in mine.
BACON and CHICKEN
...
I have to use them up before I have to throw them out.
Baguette recipe:
This recipe makes perfect baguettes. Or, they might not be perfect but I haven't tasted any yet. The importance as I've figured out, lies in the poolish.
You'll need:
Dough:
6 dl water (around 30 degrees C)
1 kg of "Finely milled white flour" (blame online translators)
25 g seasalt (if you don't have maldon on your hands, waysa?)
8 g yeast
200 g poolish
Poolish:
1 dl cold water
100g "finely milled white flour"
ca. 2 g yeast (roughly the size of a pea)
Mix the poolish in a mason jar which should be big enough for the riser to double in volume. First water and yeast. Mix untill there are no or few lumps of yeast. Add the flour and and shake the glass untill all is one and one is all. Let it sit 2 - 3 hours on the countertop or through the night in the fridge. Let there be a tiny hole in the jar for gasses to evaporate.
Then, ze baguette:
If you let the poolish rise in the fridge, take it out untill it's room tempered. Bring out everything else too as it gets better if everything has the same temperature. Mix all the ingredients slowly except for 1 dl of water which you will add later. Run your excellent kenwood chef at the lowest degree for three minutes before cranking up the volume to 7/12 for seven more minutes. During these seven minutes, add the remaining water, little by little. Stop the machine when the dough has a smooth surface. Cover with plastic and let it rest for 1 hour and 30 minutes.
After it has risen some, chop it up into 5 lumps (i have no idea what the english word is for this) and roll them round and sweet and let them rest for about 30 minutes on the counter top. Roll them out and make them into baguettes! True baguettes should be 40 - 45 centimetres long and we're making true baguettes here, so go on. Put them on an oven plate covered with a silimat (if you have none and bake much, shell out for it, it's so worth it) and let it sit untill risen to double size. Sprinkle some rye flour on top and cut 5 cuts like this \ into them with a sharp sharp sharp knife or razor. If you have a masahiro vegetable knife you've kept sharp, it's time for it to shine!
Bake them in the lowermost region of the oven at 230 degrees C for 15 - 20 minutes untill golden. For an even sexier crust, put three cups of water into the oven.
Eat.
Chevre if you're vegetarian, foie gras if you ain't and fresh baba ganoush if you're vegan.
Quote from: Payne on August 25, 2007, 07:31:46 PM
I'm putting bacon and chicken in mine.
BACON and CHICKEN
...
I have to use them up before I have to throw them out.
:|
I guess if I works for you.
Also, nice recipe Sepia.
Bacon and chicken are a good combination IMO.
I'm glad I'm not the only bored person here tonight.
Quote from: davedim on December 08, 2007, 01:45:05 AM
Bacon and chicken are a good combination IMO.
I'm not into pork, unless its a slow cooked roast. The rest is marginally okay, and ham is fail.
I wouldn't put pork in a soup ever. That is, unless I was going to pull it out and just use the juice that comes off. Lots of bean soups are ruined by adding pork, IMO, especially ham or bacon.
Don't know how chicken would work for potato soup.
Whaaaaaaa?
No. No no nononono. Pork in soup is more than food. It is Baby Jesus manifest in your mouth. It is the highest perfection human beings are capable of. Green chili pork stew? HELLO, POSOLE?
Quote from: Nigel on December 08, 2007, 02:54:08 AM
Whaaaaaaa?
No. No no nononono. Pork in soup is more than food. It is Baby Jesus manifest in thine mouth. It is the highest perfection human beings are capable of. Green chili pork stew? HELLO, POSOLE?
just no. Beef, chicken, game meat, sure. Pork, no. Unless its pork roast. Ham is an ABSOLUTE NO.
I have never had a ham soup that was good. Furthermore, I can't eat the stuff.
If you can't eat it, then it's not an aesthetic preference, therefore whut.
I am not crazy about ham in soup, but PORK SOUP is a whole 'nuther thing.
My friend made ham ice cream this summer, though, and it was surprisingly wonderful.
My grandma used to have a cauldron that she filled with soup beans and a huge ham hock... the ham hock was from the Pig we would butcher the week before. It was much fun... cracklins... the cousins playing with the inflated pig bladder and riding around on goats. Uncles, playing horseshoes and Grandma, with her big hat and stringy hair stirring the huge black pot with smoke curling around the sides.
However, the beans were actually good.
Quote from: Nigel on December 08, 2007, 03:03:24 AM
If you can't eat it, then it's not an aesthetic preference, therefore whut.
I am not crazy about ham in soup, but PORK SOUP is a whole 'nuther thing.
My friend made ham ice cream this summer, though, and it was surprisingly wonderful.
I can't eat it because it IS an aesthetic preference. I spent a week in poland where it was pork (especially ham) day in and day out. I lost several pounds. I haven't liked ham since.
"Can't" and "Don't want to" are actually two different things.
Also, all pork is not ham.
Quote from: Nigel on December 08, 2007, 05:13:53 AM
"Can't" and "Don't want to" are actually two different things.
Also, all pork is not ham.
Don't you mean not all pork is ham?
And I know. I love pork roast, cooked in its own juices all day long with onions and carrots, as well as spices and garlic, to the point where it is falling to pieces, and then use the liquid to make an awesome gravy, with which you pour over homemade mashed potatoes.
I like simple.
Bacon and chicken work well with lettuce and mayonnaise in a sandwich.
Quote from: Cain on December 08, 2007, 06:18:57 AM
Bacon and chicken work well with lettuce and mayonnaise in a sandwich.
Yummmmmmmmm.
It is a fairly righteous combination. A good amount of ground, black pepper goes well with it, too.
Quote from: Buddhist_Monk_Wannabe on December 08, 2007, 05:48:41 AM
Quote from: Nigel on December 08, 2007, 05:13:53 AM
"Can't" and "Don't want to" are actually two different things.
Also, all pork is not ham.
Don't you mean not all pork is ham?
SORRY, DID MY DYSGRAPHIA BOTHER YOU?
Quote
And I know. I love pork roast, cooked in its own juices all day long with onions and carrots, as well as spices and garlic, to the point where it is falling to pieces, and then use the liquid to make an awesome gravy, with which you pour over homemade mashed potatoes.
I like simple.
I make the best pork roast in all the land. Not even kidding. Whiskey-soaked pork roast with beer gravy... so tender it melts on your tongue.
But the fact remains that pork in soup can be an amazing and fantastic thing, and to dismiss all pork-based soups based on a dislike of ham is kind of nonsensical.
Quote from: Nigel on December 08, 2007, 07:42:17 AMWhiskey-soaked pork roast with beer gravy
*drooling*
got pics?
Quote from: triple zero on December 08, 2007, 05:12:06 PM
Quote from: Nigel on December 08, 2007, 07:42:17 AMWhiskey-soaked pork roast with beer gravy
*drooling*
got pics?
Pork pr0n!
No, but next time I make it I will photograph it in all its juicy porky succulence.
Quote from: Nigel on December 08, 2007, 07:42:17 AM
Quote from: Buddhist_Monk_Wannabe on December 08, 2007, 05:48:41 AM
Quote from: Nigel on December 08, 2007, 05:13:53 AM
"Can't" and "Don't want to" are actually two different things.
Also, all pork is not ham.
Don't you mean not all pork is ham?
SORRY, DID MY DYSGRAPHIA BOTHER YOU?
Didn't know you had dysgraphia. Not that it should matter, because I wasn't being rude about anything.
Quote
Quote
And I know. I love pork roast, cooked in its own juices all day long with onions and carrots, as well as spices and garlic, to the point where it is falling to pieces, and then use the liquid to make an awesome gravy, with which you pour over homemade mashed potatoes.
I like simple.
I make the best pork roast in all the land. Not even kidding. Whiskey-soaked pork roast with beer gravy... so tender it melts on your tongue.
But the fact remains that pork in soup can be an amazing and fantastic thing, and to dismiss all pork-based soups based on a dislike of ham is kind of nonsensical.
That pork roast sounds amazing. The pork in soup does not.
That could be talking from the experience of never having a pork soup that was good though.
I had pozole.
It was big chunks of identifiable pork/beef in a spicy tomato-based broth with hominy.
They even give you onions, cabbage, oregano, radishes, and lime to add to it.
It was EPIC WIN. :)
Posole is one of my most favorite foods on earth. Oh my god. I can eat it for weeks and still get excited about having another bowl. The best, very very best is made with pork shoulder, simmered with onions, marjoram, and mild red chili until it's absolutely falling-apart tender. Pork shoulder is so fatty that it's like meat candy.
BMW, I have a few minor "learning disorders" but the one that is most embarrassing/irritating is my tendency to fuck up word order.
Mmm...so good.
I also tried menudo, which is pork tripe in the same kind of broth. It wasn't as disgusting as people say it is, but the tripe was pretty bland and chewy. It reminded me of translucent meaty lasagna noodles, but I'm sure it would be very good if prepared right.
I have trouble getting past the texture, but I think if you pair it with the crunchiness of cabbage it's OK.
Quote from: Nigel on December 08, 2007, 09:43:48 PM
Posole is one of my most favorite foods on earth. Oh my god. I can eat it for weeks and still get excited about having another bowl. The best, very very best is made with pork shoulder, simmered with onions, marjoram, and mild red chili until it's absolutely falling-apart tender. Pork shoulder is so fatty that it's like meat candy.
BMW, I have a few minor "learning disorders" but the one that is most embarrassing/irritating is my tendency to fuck up word order.
Thats fine. I didn't realize I was being rude. I apologize.
Also, you just brought up pork shoulder on PD.com. Do you realize what you have done?!
(http://www.whats4eats.com/graphics/recipefoto/ph_san_shawarma.jpg)
A meat tornado ravages the landscape of PD.com
Mmmm....kabobs....
Quote from: Buddhist_Monk_Wannabe on December 08, 2007, 11:55:27 PM
Thats fine. I didn't realize I was being rude. I apologize.
It never happened.
Quote
Also, you just brought up pork shoulder on PD.com. Do you realize what you have done?!
Uh-oh. I have no idea. Should I pre-emptively shit myself now?
Quote from: Nigel on December 09, 2007, 01:14:10 AM
Quote from: Buddhist_Monk_Wannabe on December 08, 2007, 11:55:27 PM
Thats fine. I didn't realize I was being rude. I apologize.
It never happened.
Quote
Also, you just brought up pork shoulder on PD.com. Do you realize what you have done?!
Uh-oh. I have no idea. Should I pre-emptively shit myself now?
Some people here *coughkaousuucough* have a little bit of an obsession with pork shoulder.....
Quote from: Buddhist_Monk_Wannabe on December 09, 2007, 02:26:39 AM
Quote from: Nigel on December 09, 2007, 01:14:10 AM
Quote from: Buddhist_Monk_Wannabe on December 08, 2007, 11:55:27 PM
Thats fine. I didn't realize I was being rude. I apologize.
It never happened.
Quote
Also, you just brought up pork shoulder on PD.com. Do you realize what you have done?!
Uh-oh. I have no idea. Should I pre-emptively shit myself now?
Some people here *coughkaousuucough* have a little bit of an obsession with pork shoulder.....
I am starting to think that there is a subliminal pork obsession brainwashing coded into the PD. And also one for RMN.
pork is the new fnord.
Pork is delicious. It is the King of Meats. The children have even asked for ham for Yule dinner. Oh shit, I had a new pork slogan last night and I've forgotten it! :sad:
Oh, I remember it now.
I make a pretty good posole.
The trick is to first spend 8 hours making a pork stock with the roasted bones.
do yourself a favor. find a supermarket that carries Goya's line of seasonings that come in the little foil single-serve packets.
buy a box of "Jamon" seasoning and save yourself about 8 hours.
Really? What about the mouth feel, and the viscosity?
those are best saved for when you're trying to impress people who don't know as much as you do about food but who desperately want you to think they're knowledgeable so they'll agree with you when you say some shit about "mouthfeel" or "viscosity".
I am not those people.
Darn, I was hoping you'd say something about "FUCK YOU, MY MOM DIED OF MOUTHFEEL," or some such shit.
Oh, well. I'll try the Jamon seasoning, and get back to you.
Quote from: East Coast Hustle on December 10, 2007, 04:15:19 PMdo yourself a favor. find a supermarket that carries Goya's line of seasonings that come in the little foil single-serve packets.
buy a box of "Jamon" seasoning and save yourself about 8 hours.
[/quote]
yeah, that Goya dude really did know his stuff about roasted bones..
http://www.abcgallery.com/G/goya/goya146.html (SFW, but not pretty.. i saw the entire gallery of these images on display.. unsettling.)
Quote from: East Coast Hustle on December 10, 2007, 04:15:19 PM
do yourself a favor. find a supermarket that carries Goya's line of seasonings that come in the little foil single-serve packets.
buy a box of "Jamon" seasoning and save yourself about 8 hours.
Noooooo wrong flavor! There is no ham in posole! Gross!
However, the Goya Jamon is just the thing if you want to make ham ice cream.
Quote from: Nigel on December 10, 2007, 10:52:36 PM
Quote from: East Coast Hustle on December 10, 2007, 04:15:19 PM
do yourself a favor. find a supermarket that carries Goya's line of seasonings that come in the little foil single-serve packets.
buy a box of "Jamon" seasoning and save yourself about 8 hours.
Noooooo wrong flavor! There is no ham in posole! Gross!
what the fuck did you just say to me?
ECH,
knows an island or two that would beg to differ
I think she means while there is pork, the crap lunchmeat known as "sliced ham" isn't in there.
I make mine with ham hocks, pork shoulder (:fap:) and spare ribs.
sliced ham can be good too, but you need to get it from Austria or Czechia or some place like that.
(unless you're BMW and you overdosed on the stuff once)
Iberian or Serrano ham is like unto a Gawd.
This, however, is atrocious:
(http://www.kraftfoods.com/images/ocpimages/44700/01923cf.gif)
That is not worthy of bearing the name "ham".
Listen up, guys. Ham, wondrous food that it is, was brought to the Americas by Spaniards, who consider it a vegetable. Posole has been eaten here (made with things other than pork) for a hell of a long time before those guys showed up. I will concede that pork is the superior meat for red posole, but putting CURED pork in it is abomination. It's up there with using canned hominy.
I don't know who these people are who put ham in posole, but I've never even heard of such a thing. HAM? In posole?
Nigel: Chill. I think you're missing the point here.
I was talking about making my own pork stock.
ECH said that Goya makes a broth seasoning that apparently matches what would take me many hours.
That seasoning is called "Jamon".
No one said anything about adding cured pork to posole.
Quote from: LMNO on December 12, 2007, 05:14:03 PM
Nigel: Chill. I think you're missing the point here.
I was talking about making my own pork stock.
ECH said that Goya makes a broth seasoning that apparently matches what would take me many hours.
That seasoning is called "Jamon".
No one said anything about adding cured pork to posole.
I was talking to ECH, who seems (unless I am reading it wrong) to be disagreeing with me about ham being the wrong flavor for posole.
Posole is not generally made with pre-prepared stock, it makes its own stock during the cooking process. You put onions and water on the pork, the pork and onions and water make yum. But to each his own!
Goya Jamon is an INTENSE ham flavor. I would not recommend it coming anywhere near posole, because that would taste weird. Unless you like intensely ham-flavored posole.
Quote from: Nigel on December 12, 2007, 05:06:04 PM
That is not worthy of bearing the name "ham".
Listen up, guys. Ham, wondrous food that it is, was brought to the Americas by Spaniards, who consider it a vegetable. Posole has been eaten here (made with things other than pork) for a hell of a long time before those guys showed up. I will concede that pork is the superior meat for red posole, but putting CURED pork in it is abomination. It's up there with using canned hominy.
I don't know who these people are who put ham in posole, but I've never even heard of such a thing. HAM? In posole?
does smoked pork shoulder count as cured pork?
'cause if it does, most of the spanish-speaking west indies would disagree with you.
obviously, YMMV.
as for the Jamon seasoning, it IS intense.
I recommend using it at 1/2 to 1/4 strength of the called-for directions, depending on context, and things like mouthfeel and viscosity.
Quote from: East Coast Hustle on December 13, 2007, 01:08:26 AM
Quote from: Nigel on December 12, 2007, 05:06:04 PM
That is not worthy of bearing the name "ham".
Listen up, guys. Ham, wondrous food that it is, was brought to the Americas by Spaniards, who consider it a vegetable. Posole has been eaten here (made with things other than pork) for a hell of a long time before those guys showed up. I will concede that pork is the superior meat for red posole, but putting CURED pork in it is abomination. It's up there with using canned hominy.
I don't know who these people are who put ham in posole, but I've never even heard of such a thing. HAM? In posole?
does smoked pork shoulder count as cured pork?
'cause if it does, most of the spanish-speaking west indies would disagree with you.
obviously, YMMV.
<shrug> could be a regional variation. Never heard of it. It would be an introduced dish there, not a native dish.
everything is an introduced dish.
there ARE no natives here.
Quote from: East Coast Hustle on December 13, 2007, 01:54:01 AM
everything is an introduced dish.
there ARE no natives here.
In the West Indies? Yeah, but I mean as opposed to where the dish came from, which is the region now known as Mexico and parts of neighboring nations.
yeah, no natives there either.
no natives anywhere from Tierra del Fuego to Prudhoe bay, baby.
we're a hemisphere of interlopers.
Here we go again...
[edit]Also, Nigel, please note that pigs were not indiginous to the Americas. They were introduced by the Spanish. Additionally:
QuoteCaribbean Arawak and Carib Indians smoked whole animals — iguanas, deer, snakes, marsh rats, and even humans — over open fires. They suspended these meats above the embers on a web of green saplings, calling this construction a barbacoa. Today, this word takes various forms — barbecue, bar-b-que, and bbq — and can be used to describe a variety of meats, processes, and events. You could technically barbecue some barbecue on your barbecue for tonight's barbecue.
(from http://www.charlestoncitypaper.com/gyrobase/Content?oid=oid%3A15790)
[/edit]
Only natives on this planet are in the Eastern rift valley's of Africa.
And then, I bet they haven't been there for the past 2 million years.
Quote from: LMNO on December 13, 2007, 03:25:26 PM
Here we go again...
[edit]Also, Nigel, please note that pigs were not indiginous to the Americas. They were introduced by the Spanish. Additionally:
I already said that.
Quote
QuoteCaribbean Arawak and Carib Indians smoked whole animals — iguanas, deer, snakes, marsh rats, and even humans — over open fires. They suspended these meats above the embers on a web of green saplings, calling this construction a barbacoa. Today, this word takes various forms — barbecue, bar-b-que, and bbq — and can be used to describe a variety of meats, processes, and events. You could technically barbecue some barbecue on your barbecue for tonight's barbecue.
(from http://www.charlestoncitypaper.com/gyrobase/Content?oid=oid%3A15790)
[/edit]
I didn't say American natives didn't smoke meat. I said that original, traditional posole is not traditionally made with cured meat. I'm talking about a recipe. It's a dish with a long and heavy tradition, and of course there are regional and family variations but it's an important dish for the indians of its region of origin, and is treated with a certain amount of reverence.
You can make it however you personally feel fit.
Quote from: Nigel on December 12, 2007, 05:06:04 PM
Listen up, guys. Ham, wondrous food that it is, was brought to the Americas by Spaniards, who consider it a vegetable.
(that part about the vegetable is a "joke".)
QuotePosole has been eaten here (made with things other than pork) for a hell of a long time before those guys showed up.
(Made with things other than pork for obvious reasons, because, as I believe is common knowledge and is referenced in previous sentence about ham, pigs are an import.)
Quote
I will concede that pork is the superior meat for red posole, but putting CURED pork in it is abomination. It's up there with using canned hominy.
(Let me be more specific. Posole is a specific recipe with a history. It is revered in Mexico and the American southwest. The people of the West Indies can put anything they want in it and still call it "posole", just as the Japanese can put mayonnaise on pizza and still call it "pizza". In both cases, I think that's gross and weird and definitely non-traditional (of course, the "traditional" origins of American-style pizza are pretty recent and not very concrete, so that's a shitty example... not like posole, which is a revered traditional recipe that has been celebrated for thousands of years.)
I have no regard for tradition, and I revere nothing.
IMHO, posole tastes better with a little smoked pork in it.
Quote from: East Coast Hustle on December 13, 2007, 10:13:41 PM
I have no regard for tradition, and I revere nothing.
IMHO, posole tastes better with a little smoked pork in it.
That's a whole different discussion, then. Enjoy your posole!
srsly though, Ricans and 'Nicans would look at you crazy if you tried to make that shit without some pork in it.
It's been made with pork for over 500 years. Fresh pork. Pork != ham.
i'm enjoying all this pork talk lately.
i enjoy pork.
pork.
Porkporkporkporkpork
<fapfapfapfapfapfap>
le squirt.
H2D!
Quote from: Payne on August 23, 2007, 08:37:58 PM
Which is why even a sip of Irn Bru is likely a mistake for you.
You will crave it until the end of your days.
(even though he might have been addressing DCup, ) Payne already called it in 2007, Irn Bru is ADDICTIVE++ I
have been craving it every day since I got out of Edinburgh and finished the 2L bottle I brought back home. I was HOARDING the stuff, man. I gave my flatmate only this tiny cup to taste it but the rest was MINE! ALL MINE!!! I NEEDS IT, I WANTS MY IRN BRUUUUU
um anyway, I was just doublechecking the potato soup recipe if there were any special things i should pay attention to (answer: no, it's pretty much exactly as I remembered it). I'm gonna use the soupy liquid stuff from the cola-pork-belly-onion stuff from yesterday so it may be a bit sweet, but whatever. Also I got some sausage I will throw in, in chunks. And yeah, cream instead of milk. Gotta use what i got. Oh right and the curly kale is going in, too. And some white wine. And while I'm at it, I'll throw in that bell-pepper before it goes bad as well.
Okay good, turns out it will be nothing like BMW/Kai's soup at all :-P But I'll bet it will be very good :D
Its not rocket science. You start with the basic potatos, milk, butter, salt, pepper, and water, garnished with a little chicken stock. Then you add from there, to taste, per preference. I like it simple, though I've taken to adding thyme these days. :)