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Homemade chicken soup

Discussion in 'Bad Dog Cafe' started by stxrus, Oct 26, 2020.

  1. Deeve

    Deeve Poster Extraordinaire Silver Supporter

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    And Mrs Deeve made a chicken thigh Ramen on Sunday night, w/ leftovers for Mon & Tues lunch.
    Noodles gone first night, so the miso is soaking into rice.

    Yes on 29 varieties of soup, lentils, beans, rice, curry and some chili now & then.
    Plus points for the tone-pasta.
    ;)

    Peace - Deeve
     
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  2. trev333

    trev333 Telefied Ad Free Member

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    I like to use a good splash of tone oil on my pasta meals...:D

    tone oil.jpg
     
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  3. DrASATele

    DrASATele Poster Extraordinaire

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    I've been making Chicken soup since I was about 15-16 when my Home Etch teacher had us make "stone soup". Basically it's chicken stock with whatever veggies and chicken you can find in the fridge. Over the last few years I've come up with 2 versions a stew and a more traditional soup.

    The key to the stew is the rue, the key to the soup is simplicity and time. Oh and they both are great with some fresh made bread.
     
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  4. buster poser

    buster poser Tele-Afflicted Platinum Supporter

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    Santa Fe guy checking in to say respectfully this soup should change its name.
     
    Last edited: Oct 27, 2020
  5. dkmw

    dkmw Poster Extraordinaire

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    I wish I had something to contribute, but around here my wife makes all the soups. She does such a good job I don’t even try.

    I’m the fry cook and grill guy:). And cornbread and biscuits. Plus Mexican grandmother things like making red and green sauce, rellenos, enchiladas, etc.
     
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  6. Peegoo

    Peegoo Poster Extraordinaire

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    Oh, you're cotributing! Rock on.
     
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  7. Weazel

    Weazel Tele-Holic

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    Not a soup guy here, with the exception of a thick hot tomato soup, and of course the norwegian classic SODD. I prefer stews like Guinness lamb stew, irish stew, boeuf bourguignon and of course my own chilis.
     
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  8. buster poser

    buster poser Tele-Afflicted Platinum Supporter

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    Funny, I made rellenos on Saturday too.
     
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  9. Weazel

    Weazel Tele-Holic

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    Two pages, and no mentions of Seinfeld yet...?
     
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  10. dkmw

    dkmw Poster Extraordinaire

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    Where you live, isn’t there a law that says you must make rellenos every week?:)
     
  11. buster poser

    buster poser Tele-Afflicted Platinum Supporter

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    No doubt, and at this time of year--end of Hatch harvest--you're expected to make em twice per ;) Made 'em with poblanos this weekend, but have fresh Hatches coming with the co-op delivery this week (again). I must have at least ten pounds of roasted and skinned Hatch in the freezer.
     
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  12. dkmw

    dkmw Poster Extraordinaire

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    We should do another Mex food thread sometime; I’d like to see your rellenos. I’m vertically integrated here, I grow my own Hatch and poblano (along with other chiles). I’m torn on which makes the better rellenos. The zen of roasting and skinning is part of my pseudo-Mexican grandmother thing.

    To bring it back to soups, most people don’t know how important sopas are in Mex cooking. Some of the seafood sopas I’ve had in coastal towns were amazing.
     
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  13. teleman1

    teleman1 Tele-Afflicted

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    Chicken
    onion
    carrot
    parsnip
    garlic
    parsley
    black pepper
    bay leaf.

    If you are making Chicken soup and you have more than these ingredients, it is not Chicken soup, it is now something else.
     
  14. buster poser

    buster poser Tele-Afflicted Platinum Supporter

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    Indeed. The big one here is obviously tortilla and I'm not sure I've had it the same way twice, but soup overall is a thing here for sure (and across the old country). One of the local food banks even sponsors a 'Souper Bowl' annually, I think they've been at it 25 years now: https://www.thefooddepot.org/souper-bowl/

    Interestingly, when you see "sopa" here, it refers to a specific kind of bread pudding, not soup. Hope I'm remembering that right, it's been a little while since I've looked at a menu ;)
     
  15. aeyeq

    aeyeq Tele-Meister Silver Supporter

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  16. buster poser

    buster poser Tele-Afflicted Platinum Supporter

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    I dunno man. All my life and from sea to shining sea, I've dealt with philistines calling their bowl of meat and beans (BEANS!?!) "chili." Only right to allow a little compensatory latitude on "chicken soup."
     
  17. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    Yes! No need for cultural hegemony. People all around the world make different types of "chicken soup".
     
  18. SbS

    SbS Tele-Holic Silver Supporter

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    My favorites when cooking are probably fish soups (like creamy salmon soup, fish-solyanka style, clear white fish soup), mushroom soups (both creamy and clear). Then we have this thing called siskonmakkara-soup (basic clear soup, but with certain type of sausages), nordic style pea soup.

    There are lot of soups I'd like to eat, but not cooking regularly. Like bouillabaisse, garlic soup, ramens, Mexican, Asian..

    Should eat more soup!
     
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  19. buster poser

    buster poser Tele-Afflicted Platinum Supporter

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    The culinary cross-pollination of Mauritius was a complete unknown before your posts earlier. Big fan of the constituent cuisines, looking forward to trying both. I imagine quality watercress is going to be a procurement challenge, but I've seen it in salads here... so maybe not.
     
  20. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    My wife's mother (or was it her grandmother?) told be that as a girl her job was to go out to a stream and harvest wild watercress for soup. It was basically a soup for poor people, since you could make it for next to nothing.
     
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