Text 17284, 112 rader
Skriven 2008-12-04 00:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: MSG
===============
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  -> MSG.

 -> Roslind [...] can't even handle Campbell's soups.

 HN> I just checked the 8 different cans of Campbell's
 HN> soup we have in the house, the only one that
 HN> has MSG listed is Cream of Mushroom. And I seem
 HN> to recall Campbells having a TV add where they 
 HN> claim to offer more MSG-free soups than anyone
 HN> else offers soups.

Perhaps they have improved over the years and I haven't noticed. The
only Campbell's soups I might consider buying are their chicken
stock and beef bouillon and they both have MSG on the label. I like
making my own soup... frequently.

 HN> I do object to their use of HFCS though.

I would too!

I don't have soup recipes, I just make them up by taste with what's
on hand; this is tonight's (to the best of my recollection)....
I started with leftover corn chowder (bacon fat, onion, garlic, 1/2
a red jalapeno, canned cream corn whizzed in a blender, cup of
canned chicken stock, half a cup of pork gravy, half a cup of light
cream, black pepper, diced ham, maybe some other seasonings, I
forget) and added a 1/4 cup or so of leftover cheese sauce (with
cayenne, nutmeg and mustard), a wee bit of leftover pumpkin puree
(garlic, onion, ginger, chipotles), the dregs of a yogurt container
in lieu of more cream, a pinch of cayenne again, marjoram and thyme
and garnished it with lots of fresh parsley. It turned out quite
tasty. And it was essentially free as it was all leftovers except
for the chicken stock and the parsley. What my step daughter calls
"Jim's garbage can soup".

It went well with refried black bean burritos and so it turned out
to be a "three sisters" meal.

Speaking of corn, here's something weird....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Corncob Wine
Categories: beverages, alcohol
  Servings: 3 qt

      8    fresh corn cobs
      1 ts sugar
      2 tb warm water
      3 qt water
      2 c  sugar
           yeast

If you're a friend of mine, I'm sorry, but I'm about to spoil your
Christmas present. You're getting my homemade corncob wine. Now get
that look off your face; it's actually pretty darned tasty, and if
you don't believe me, at least trust the palates of James Beard
Award winning cookbook authors and Lowcountry culinary ambassadors
Matt and Ted Lee. I nabbed this method from The Lee Bros. Southern
Cooking, and thought the first batch turned out so well, it was
worthy of a second gallon's brewing a few weeks later.

I sliced the top of a clean one-gallon water jug, leaving a swath of
uncut plastic to act as a hinge on the handled side, and an opening
large enough to admit a corncob. Then I cut the kernels from eight
ears of fresh, fulsome Scoharie County corn and set them aside to
pickle with turmeric and mace (yup - another Lee Bros. recipe). I
packed the cobs into the jug, and in a separate bowl, dissolved one
teaspoon of sugar in two tablespoons warm water, gently stirred in a
packet of yeast, and let it sit for a few minutes.

I boiled three quarts of water in a stockpot and dissolved two cups
of sugar once I'd removed it from the heat. Once it was cool enough
to touch, I poured the water over the cobs until it was about half
an inch from the jug's rim, and added the yeast. Then I tucked the
whole mess away in a pantry, visiting it every once in a while to
see if it was still chattering at me.

The popping stopped after about two weeks, and I decanted the jug's
contents into a pitcher, then strained it through a fine sieve to
remove any stray bits of hull. It smelled heady; of yeast and corn
and summer, and that has not lessened over time. Poured into Ball
jars and left to sit quietly in the fridge while the yeast settled
at the bottom, the wine's flavor mellowed to a slightly honky-tonk
Riesling, with subtle, sweet notes of the harvest from which it
came.

And aw shucks, does it go down smoothly.

by Kat Kinsman
 
  From: Slashfood                       
 
MMMMM-------------------------------------------------








Cheers

YK Jim


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