Text 11347, 106 rader
Skriven 2008-07-29 07:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Vegetable-Beef Soup
===========================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>>> I'd tend to agree, but then what do you call that stuff commonly
 NB>>> referred to as Manhattan clam chowder...??
 NB>> the war up, but I really was curious as to what you'd call it, if you
 NB>> didn't want to refer to it by its common name.  Other than "anathema",
 NB>> etc...  (G)  It's reminiscent of vegetable beef soup, but with clams,
 NB>> so maybe vegetable clam?  ;)

 DD> What makes it reminiscent of VB soup - in your estimation? No peas,
 DD> no carrots, no green beans. And not all successful VB soups have
 DD> 'maters in them.  Nor do all that many have 'taters ... both of
 DD> which Manhattan Clam Chowder contain.

 NB> I guess I was thinking of the commercial stuff... usually a thin
 NB> tomato-based broth with various veggies, including the cubed potatoes.
 NB> Not that I've had any VB lately in any case... mostly when I was
 NB> growing up...  Hubby's not keen on soups, other than the ones at
 NB> Chinese restaurants, anyway, so I've backed off on doing much with
 NB> them.  If it's a thick stew-y almost-cassarole I can get away with it,
 NB> though.  :)

What brand of VB soup has 'taters in? The one restaurant which I know has VB
soup as a regular item (and where the owner is one of my best friends) uses a
commercial kitchen bagged soup (heat and serve) which contains no 'taters at
all. 

I cannot recall having ever bought Campbell's, Progresso, or Heinz canned VB
soups ... so, cannot speak to those.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dulce De Leche Gelato
 Categories: I scream, Desserts
      Yield: 1 servings
 
     14 oz Can sweetened condensed
           - milk
    1/4 c  Brown sugar
    1/4 c  Water
      2 lg Egg yolks
  1 1/2 pt Heavy cream
      1 tb Vanilla
    1/8 ts Salt
 
  Fill a large pot 3/4-full with water. Place the unopened
  can of condensed milk in the water, making sure it is
  covered completely, and carefully bring to a gentle boil.
  Reduce heat and simmer for 3 hours, adding more water as
  necessary. Remove from the heat and let sit until completely
  cool. Watch the can carefully to make sure it does not start
  to bulge. If the can does begin to bulge, remove from the
  heat and let cool. Once cool, punch a small hole in the top
  of the can, return to the heat, and continue cooking.
  Although this is a traditional way to make this recipe,
  we suggest using the method below as a safe alternative
  to cooking an unopened can of condensed milk.
  
  Pour the condensed milk into the top of a double boiler
  set over simmering water. Cook, stirring every 5 minutes,
  until a caramel color is achieved, about 2 to 3 hours. Or,
  preheat the oven to 425 degrees F. Pour the condensed milk
  into a baking dish and cover with foil. Place the pan in a
  larger pan. Fill the larger pan with enough water to come
  halfway up the sides of the baking dish with the condensed
  milk. Bake until caramelized, about 2 hours.
  
  In a clean saucepan, combine the brown sugar and 1/4 cup
  water. Bring to a boil over medium heat. Reduce the heat
  and simmer, stirring, until the sugar is dissolved. Remove
  from the heat and let cool.
  
  In a metal bowl set over a pot of simmering water, whisk
  together the warm syrup and egg yolks. Whisk constantly
  until the mixture is a thick, pale yellow and reaches the
  ribbon stage. Remove the bowl from the heat, and beat with
  an electric mixer on low speed until cool. Whisk in the
  condensed milk, heavy cream, vanilla and salt. Strain through
  a fine mesh sieve into a clean container. Cover with plastic,
  pressing down onto the surface to prevent a skin from forming.
  Refrigerate until well chilled, at least 2 hours.
  
  Transfer to the bowl of an ice cream machine and process
  
  according to the manufacturer's instructions. Transfer to
  an airtight container and freeze until ready to serve.
  
  Recipe courtesy Emeril Lagasse, 2002
   
  Prep Time: 50 minutes
  Inactive Prep Time: 6 minutes
  Cook Time: 3 hours 15 minutes
  Yield: 1 quart
  
  Episode#: EM1F44
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 24 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "... you will feel like you walk on cheese." -- Muscle
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