I'ma be using this thread to post food that are sub-par to what I usually make, in the hopes that maybe someone can give me pointers and say where I went wrong.
Will be posting a recipe shortly.
I am tapping my fingers on my desk in antici...............................................................
...........................pation
Quote from: Turdley Burgleson on April 22, 2010, 05:50:11 AM
I am tapping my fingers on my desk in anticipation
Sorry, it wasn't finished. Is now, though. Hang on.
FAIL RECIPE #1: Mostly Root Vegetable Soup with Barley.
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood006.jpg)
Ingredients:
Kohlrabi (3)
Carrots (about 2 pounds)
Potatoes (about 2 - 2 1/2 pounds)
Green onions (as many as come in a bunch in your local grocery store)
Garlic (one whole bulb)
Broccoli (3 big trees)
Barley (3/4 cup)
Lemon (1 of them)
Chicken Stock (3 small boxes worth, whatever that is)
Water (4 cups)
Peel and cut up everything except the barley and lemon.
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood008.jpg)
Put it all in a big metal thing that fits in a grill, coat lightly in oil (canola, in this case) and season to taste. (I smoked the vegetables as well as grill-roasted them.)
Wait.
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood009.jpg)
Wait some more.
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood011.jpg)
When they seem done (more tender than raw), take them off the grill.
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood012.jpg)
Blenderfy the veggies with some chicken stock. Alternate between food chop and high pulse, if you can. (I gotta say, at this point, I was winging it and had no idea what I was doing.)
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood013.jpg)
At some point, you should probably start boiling some water for the barley. It takes 45 minutes, if you get the stuff where the hulls have been taken off. Zest and squeeze lemon into the water, and bring to a boil.
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood014.jpg)
Add 3/4 cup barley to 4 cups of boiling water. Reduce heat and simmer for 45 - 50 minutes, or follow the directions on the bag/box/whatever. (Apparently I turned it down too low, and it was merely staying warm.)
(http://i5.photobucket.com/albums/y153/Meiintas/Wrestlemaniaandfailedfood015.jpg)
Add barley to mix. Drain if necessary.
The end.
and it tasted like...
It tastes meh. Like salsa with some barley in it.
I think I got too ambitious.
Well, none of those veggies really have a reach out and grab you flavor. Maybe more and or different spicing, tomato.
I would have added some roasted poblano peppers, olives, a lot more onion, tyme, maybe some rosemary, a pinch of sage and either whole tomatoes or tomato paste for the zing. I also would have left the veggies chunkier.
I'll keep that in mind next time I make tomato soup. Thanks, Khara. :)
If something tastes meh it usually needs more salt. Maybe add more chicken stock? It's salty and tasty. Plus it's full of delicious collagen which will make everything silkier in your mouf.
I was thinking to put in some milk as well as more chicken stock (I'ma need a bigger pot...).
It mostly needs more liquid, but I wish I could make it smoother.
Quote from: Professor Freeky on April 22, 2010, 06:56:31 PM
I'll keep that in mind next time I make tomato soup. Thanks, Khara. :)
Ummmm I didn't mean it that way, I just meant with those types of veggies, you need some acidity and tomatos would have worked. Not make tomato soup. Sorry. I'll stay out of it!
Yes, acids/salts. Khara speaks truth.
lemon/lime juice, red/white/cider vinegars, fresh (not canned) tomatoes... anything with a sharp bite to it will "brighten" flavors.
Also, you have no spice heat (actually, you have no spices). Black pepper, jalepeno, sirracca, tobasco, Frank's Hot Sauce, Chipotle in Adobo... any of this would add flavor.
Also: Bay leaf, thyme, oregano, cumin, sage. Any of those would help.
Quote from: Khara on April 22, 2010, 08:05:55 PM
Quote from: Professor Freeky on April 22, 2010, 06:56:31 PM
I'll keep that in mind next time I make tomato soup. Thanks, Khara. :)
Ummmm I didn't mean it that way, I just meant with those types of veggies, you need some acidity and tomatos would have worked. Not make tomato soup. Sorry. I'll stay out of it!
What? No, I frequently make tomato soup, and figured I'd put a lot of the stuff I used this go round in the next time I did. I didn't want to use tomatoes this time because I didn't have that many.
:( Sorry?
LMNO: Yes.
Don't listen to LMNO, some anchovies, vinegar, and several minced ginger roots are all you need.
Quote from: Ne+@uNGr0+ on April 23, 2010, 01:00:17 AM
Don't listen to LMNO, some anchovies, vinegar, and several minced ginger roots are all you need.
That doesn't sound very good.
Quote from: Professor Freeky on April 23, 2010, 01:02:27 AM
Quote from: Ne+@uNGr0+ on April 23, 2010, 01:00:17 AM
Don't listen to LMNO, some anchovies, vinegar, and several minced ginger roots are all you need.
That doesn't sound very good.
That's because I forgot to mention the dry top ramen crumbles it should be served with.
:lulz:
I actually think that just some peppers, red, green, mild or spicy, would have made a big difference there.
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 07:42:03 AM
I actually think that just some peppers, red, green, mild or spicy, would have made a big difference there.
I saw some habaneros, but they were like, 9 bucks a pound. So I said no to them.
Quote from: Professor Freeky on April 23, 2010, 06:26:08 PM
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 07:42:03 AM
I actually think that just some peppers, red, green, mild or spicy, would have made a big difference there.
I saw some habaneros, but they were like, 9 bucks a pound. So I said no to them.
Jesus, yeah, screw that. Just a bell pepper and some chili flakes maybe.
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 08:15:10 PM
Quote from: Professor Freeky on April 23, 2010, 06:26:08 PM
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 07:42:03 AM
I actually think that just some peppers, red, green, mild or spicy, would have made a big difference there.
I saw some habaneros, but they were like, 9 bucks a pound. So I said no to them.
Jesus, yeah, screw that. Just a bell pepper and some chili flakes maybe.
I'm gonna have to try this one again with the suggestions I've gotten, but not soon. I have a very large pot that is full to the brim with this crap and I'ma have to eat it.
Quote from: Professor Freeky on April 23, 2010, 08:22:07 PM
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 08:15:10 PM
Quote from: Professor Freeky on April 23, 2010, 06:26:08 PM
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 07:42:03 AM
I actually think that just some peppers, red, green, mild or spicy, would have made a big difference there.
I saw some habaneros, but they were like, 9 bucks a pound. So I said no to them.
Jesus, yeah, screw that. Just a bell pepper and some chili flakes maybe.
I'm gonna have to try this one again with the suggestions I've gotten, but not soon. I have a very large pot that is full to the brim with this crap and I'ma have to eat it.
No reason why you can't spice up the leftovers.
....edited because I don't pay freaking attention. S'ok I have issues....
True enough.
I've never bought habaneros before, but is $9/lb that unreasonable for them? I mean that whole pot might only need one and what is that, a few ounces?
Also - mushrooms.
Quote from: EoC on April 23, 2010, 08:36:49 PM
I've never bought habaneros before, but is $9/lb that unreasonable for them? I mean that whole pot might only need one and what is that, a few ounces?
Also - mushrooms.
Produce averages out at 3-4 bucks a pound. 9 dollars is outrageous, even if you're only getting one.
And this is why I *LIKE* the East Coast. Everything we need is produced over here...but they still ship shit in from California because Florida doesn't like to share.
Dude I've found red bell peppers at Publix that were shipped from friggin Switzerland! Why the hell would we need to ship those in from there when they grow like mad right here in your back yard??
I get all my produce from the farmers markets now. I only buy boxed shit that I can't get there and yogurts n shit from Publix anymore.
Quote from: Professor Freeky on April 22, 2010, 07:32:05 PM
I was thinking to put in some milk
for fuck's sake, do never.
Quote from: Professor Freeky on April 23, 2010, 06:26:08 PM
Quote from: The Lord and Lady Omnibus Fuck on April 23, 2010, 07:42:03 AM
I actually think that just some peppers, red, green, mild or spicy, would have made a big difference there.
I saw some habaneros, but they were like, 9 bucks a pound. So I said no to them.
yeah, but a pound of habaneros would last you 6 months. One or two habaneros is going to cost, like, 50 cents and be plenty of spice for a pot of soup. Also, too many vegetable ingredients. Pick one or two flavors that you want to showcase and stick to those and whatever spices you add. Throwing 6 or 7 veggies, especially similar ones, is going to just taste like a mess of plant matter. And do never roast broccoli (cooks quickly) with root veggies (take a long time).
Quote from: Professor Freeky on April 23, 2010, 08:38:56 PM
Quote from: EoC on April 23, 2010, 08:36:49 PM
I've never bought habaneros before, but is $9/lb that unreasonable for them? I mean that whole pot might only need one and what is that, a few ounces?
Also - mushrooms.
Produce averages out at 3-4 bucks a pound. 9 dollars is outrageous, even if you're only getting one.
that's a patently ridiculous thing to say. Cost per portion is the relevant number, not cost per pound.
I think they're usually $4.99/lb here, so that does seem awfully high from my perspective, compared to what they "should" cost in my head.
But you could always do jalapenos instead, they're usually cheap.
If you're going for spicy, those little dried red peppers, chiles de arbol, are good for soups and stews and such. Really cheap too.
dude a habanero costs about .14 cents cause they weigh shit. and really, unless you're making xni pec, you only need one. but if it's actual flavor you're going for and not heat, you could just roast a pablano and throw it in (maybe 2) which also don't cost shit.
cubaneles are also pretty good and cheap. i think ECH has it here, too many of the same veggie. not enough seasoning.
i'm still confused as to how it can taste like salsa with no tomato, onion or cilantro, which are kind of the base for most typical salsas. :? oh there's green onion, meh still not the same i don't get it.
To ECH; Thanks for the input.
To Squid; It has the texture of a salsa, I should say. It's okay on flavor, it's just not exciting.
Looking at the recipe, I noticed a few things. First of all, the store-bought chicken stock. I know, I know, it may seem like a pain in the ass to make your own, especially when you have better things to do, but it's really worth it. The boxed kind is usually blah and muddly , while the homemade stuff is bright tasting and flavorful. It makes a huge difference in soups.
Second, maybe you simply left it out of your steps, but did you add salt? Salt is the vehicle of flavor, and without it anything can taste meh.
And third, you could add aromatics. Onions, shallots, garlic, herbs, spices, anything would help. Some tomato would be good too.
I didn't add salt because I'm trying to cut back on eating so much of it. :/
Quote from: Professor Freeky on April 26, 2010, 01:12:24 AM
I didn't add salt because I'm trying to cut back on eating so much of it. :/
Oooh.
Well, I believe any homemade food seasoned with salt still has far less sodium than commercial products, if that makes you feel less guilty.
Hmmm.
I'll have to try making chicken stock sometime. And thanks for the tip. :)
Also, ECH, Why not put milk in soup?
First of all, it will probably curdle. Secondly, it's mostly water and won't add anything to the flavor. If you must, add cream. Or throw sour cream on top (mmm...borscht).
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THIS
Quote from: BADGE OF HONOR on April 26, 2010, 07:21:43 AM
First of all, it will probably curdle. Secondly, it's mostly water and won't add anything to the flavor. If you must, add cream. Or throw sour cream on top (mmm...borscht).
Oh. Now I know. :)
I'd put some Tony Chachere's Cajun Seasoning in it.
But then, that's what I always do.