Text 16557, 78 rader
Skriven 2008-11-17 19:20:16 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16489 av Carol Shenkenberger (22870.cooks)
Ärende: pie time
================
Hi Carol,


 > -> Then let everybody else go ahead of you so you don't feel bad about
 > -> "cleaning up the left overs". (g0
 CS>  >
 >  RH> With this bunch, it might be the entire bowl.
 CS>  >
 > Well, if we were there, we'd get some.

 CS> Old message but good leader!

 CS> Talk about eating the bowl!  I''ve been playing with winter squash
 CS> again and had a loaf of overhard crust rye bread.  I found a recipe

Having fun? (G)


 CS> jotted down on paper from Elise.  'Beir soupe' (she wasnt being funny,
 CS> her spelling was worse than mine then).

As long as you know you don't need to get a casket............

 CS> I dont have this in MM because she didnt get all the directions down
 CS> (had told me some and i'd forgotten to jot them in at the time).
 CS> Going on memory, I have resurrected something a bit like her's.  This
 CS> is meant for really cold days when you have to be outside.

 CS> Fry up crisp about 6 strips of bacon.  Add beer (about 10oz) to the
 CS> pan once cooled a bit (not splattering hot, but not cold).  Then add 2
 CS> cans of pork consomme bone stock (32oz total).  Add 3/4 cup small
 CS> chopped fresh green beans, and about 1 cup cubed (small cube) winter
 CS> squash.  Cut a ball of bread in 1/2 and hollow out somewhat then place
 CS> in bowl, fill with soup.  Eat.

We're not beer drinkers but I'd try it with chicken stock.  I'd have to
use turkey bacon if making it for Steve and figure out how to give it
the right mouth feel.


 CS> Now, left out was she'd fry some leek whites in the bacon fat (I think
 CS> about 1/3 cup?), line the bread bowl with lettuce (butter lettuce is
 CS> perfect) before adding the soup, and add small chunks of pork to cook
 CS> in the soup. Before serving, she swirled in an egg.  I know she used
 CS> lots of black pepper but the hard one is I cant recall what other
 CS> spices.  Experiments lead to anise seed as almost sure (but may have
 CS> been fennel leaf?) and annato seed seemed to replicate the color well.
 CS> (she may have used a pinch of safron) and I think she added something
 CS> to thicken it further, such as corn starch (I used a little arrow
 CS> root).

Something good for a cold night.  I suspect fennel may have been in
there vs anise; it has a more delicate taste than anise.


 CS> She used Kaiser rolls.  I used some rye from the breadmachine (top
 CS> hollwed down for a bowl) and lined with nappa cabbage (had it handy,
 CS> no lettuce). For the pork, I cubed up some pork loin as i didnt have a
 CS> properly fattier cut that she used.  Then again, you do not remove the
 CS> bacon fat (I had only leftover bacon fat so had estimated and added
 CS> 4TB to equal what I think she had) so this is a pretty warming fatty
 CS> dish for cold weather needs.

 CS> So yes, we ate the bowl too ;-)

I can't believe I ate the bowl thing. (G)


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


... Junk: stuff we throw away.  Stuff: junk we keep.

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