Text 30568, 88 rader
Skriven 2009-10-31 09:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av BOB GEARHART
Ärende: Stone Soup
==================
-=> BOB GEARHART wrote to DAVE DRUM <=-

 -> What I don't understand is how the chain places can take decent
 -> ingredients and come up with dreck while the Mom & Pops can use
 -> the same ingredients and come up with ambrosia.

 BG>  Cooking as we know here is not obtaining the formula of ingredients
 BG>  to make something sort of edible, but the experience and care required
 BG>  to create something you can take pride in. Not what you stick in the
 BG>  pot, but the way it is stuck in.

Or, you can do as I am doing currently and start a never-ending pot of soup. I
had a pound of "sweet" Italian (bulk) sausage that I had thought was bulk
bratwurst. Humpf! And I had this largish onion that was starting to look for
the exits along with a stalk of celery that had a bad case of the limbers.

So, I started a pot of soup in the little crockpot. Browned up the sausage,
sauteed the celery and coarse diced onion (the centre gave me about a cup plus)
in the grease, tossed it all in the pot with a small can of chicken broth and a
can of chilli beenz. Not bad - but the addition of a shot of salt made it
better.

It's still going ... a week or so later. I've added some leftover pork chops
(diced), a can of Red Gold diced tomatoes w/chilies, more celery and onion, a
can of cream-style corn, another can of chilli beans, a tablespoon of Tony
Chachere's Original Creole Seasoning, etc., etc., etc.

This sucker may live all winter ... every night when I come home from work I
get the crock out of the ice box and start it up so I can have a bowl of soup
for my late night snack. Then I add something to make up for what I took out.  
Bv)=

After breakfast (since I don't gots to work today) I am adding a couple Yukon
gold spuds I found with some major eyes on them. They were hiding in the back
of beyond, behind a couple of pasta containers. No idea how they got there -
but it's use it or lose it time for them. So, into the pot they go, sliced and
diced. Along with shreds of a Popeye's chicken thigh left over from last night.
And maybe some Basmati rice. We'll see.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: "Forgotten" Minestrone
  Categories: Soups, Beef, Pasta, Vegetables, Squash
       Yield: 8 servings
  
       1 lb Lean beef stew meat
       6 c  Water
      28 oz Can tomatoes w/liquid,
            - cut up
       1    Beef bouillon cube
       1 md Onion, chopped
       2 tb Minced dried parsley
   2 1/2 ts Salt; opt
   1 1/2 ts Ground thyme
     1/2 ts Pepper
       1 md Zucchini; thin sliced
      16 oz Can garbanzo beans; drained
       1 c  Uncooked small pasta
     1/4 c  Grated Parmesan cheese (opt)
  
  In a slow cooker, combine beef, water, tomatoes, bouillon, onion,
  parsley, salt if desired, thyme and pepper. Cover and cook on low
  for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans
  and macaroni; cook on high, covered, 30-45 minutes more, or until the
  vegetables are tender.

  Sprinkle individual servings with Parmesan cheese if desired.
   
  From Taste of Home magazine, Collector's Edition
   
  Typed for you by Iris Grayson
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I have learned to use the word "impossible" with great caution - von Braun
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