Text 22859, 60 rader
Skriven 2007-11-15 16:04:40 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av BURTON FORD
Ärende: Soup
============
Hi Burt,

BF> That's interesting.  Shirley and I went over to the RTGEL the other
BF> day, for our regular dose of PPLF.  We meet _Two_ LFPQs from Calgary.
BF> You can guess how well that went!!

rh-> Sorry, slipped into mil-speak there.  FRG stands for Family Readiness
rh-> Group;

 BF> Aw it don't matter.  The acronym was not important to the message at
 BF> all. I just slipped into teasing you and Carol.

Remember, we can call down pretty big guns on you. (G)


rh-> OK, you've had your fun. Now get back to peeling those onions. (G)

 BF> Yes Ma'am.  I'll behave now.

 BF> Well, I already slipped a little with Hap.  As I think it over I
 BF> suspect I will get a well deserved moderation for that one.

Measure twice, cut once.  Or, type once, proof twice (or thrice) before
sending out.

 BF> rhf-> Along the same line, yesterday I made a pot of pea (P) soup, or,
 BF> rhf-> celery, carrot, onion and garlic in olive oil before adding the
 BF> dried rhf-> peas and a smoked turkey wing.  Let it cook about 4 hours,
 BF> rhf-> the turkey wing out, dessicated the meat from it and added it
 BF> back rhf-> (after I pureed the soup with my boat motor [stick
 BF> blender]).  Then I rhf-> cooked it for a few more (about 3) hours,
 BF> adding some salt and pepper rhf-> about an hour before serving.  It
 BF> was thick enough you could almost rhf-> stand a spoon upright in it
 BF> and yummy.  Held out about a quart for a rhf-> luch this week and put

 BF> WOW!!!  Seven [7] hours cooking to make some soup!!!   Really?

 BF> Why in the world does it take that much cooking?   Just to thicken the
 BF> soup?
 BF> There must be more of a reason than that.

 BF> I'm not teasing you, I just don't understand.  Talk to me.

Essentially, better flavor.  Dried split peas can cook in under an hour
but by cooking them this way, they turned into pure mush.  The other
veggies benefitted as well by the long cooking, as did the turkey wing.
If I were making chicken or a beef based soup, I might start it early in
the morning for serving at supper or possibly make a base stock the day
before, then finish it the next day (day of eating).

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)