Text 674, 136 rader
Skriven 2008-01-13 08:46:24 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: OLD CLAMS
=================
->  -=> Dave Drum said to Dave Sacerdote <=-
 
->  -> We've previously established that you don't know what the hell
->  -> you're talking about when it comes to clam chowder, so any
->  -> point you attempt to make regarding that is automatically invalid.
->  DD> Actually all we have established is that you are a monomaniac on
the
->  DD> subject of chowder according to the world view trapped by the brain
->  DD> cramps in your head. You seem to be a majority of one trying to
->  DD> establish in the minds of others that your specious opinion is a
->  DD> consensus. 
 
-> [Reinforcements on the way]
 
-> He's not alone, you know. And it doesn't take a genius to know
-> that chili ain't got beans.
 
Couple things here - because he's not alone doesn't  mean that he (or they)
is right. After all - it took a huge majority to pass the Volstead Act and
look at how that worked out.

And your attempt at tossing off the straw man argument of beenz in chiLLi
won't wash. Beenz is optional in chiLLi as tomatoes is optional in both
clam chowder and chiLLi.

MMMMM----- Meal Master Recipe

      Title: Sunday (Chicken) Noodle Soup
 Categories: Soups, Poultry, Vegetables
      Yield: 4 Quarts

MMMMM--------------------------STOCK--------------------------------
    1/2 lg Onion
      1 lg Carrot
      2    Ribs celery
      2 tb Vegetable oil
    3/4 c  Dry white wine
      4 lb Chicken; skinned
      2 qt Chicken broth; or more if
           - needed
  2 1/2 qt Water; more if needed
      4    Parsley stems
      1 ts Black peppercorns
      1    Bay leaf
      1    Sprig thyme
      1 lg Garlic clove; peel, crush

MMMMM---------------------------SOUP--------------------------------
     10 oz Dried egg noodles
      4 lg Carrots
      1 lg Onion
      4    Ribs celery
           Kosher salt & pepper
           Lemon juice or sherry
           - vinegar (opt)
    1/2 c  Heavy cream or half & half

MMMMM---------------------------ROUX-(opt)--------------------------
    1/2 c  Unsalted butter
    3/4 c  All-purpose flour

  This soup can be left unthickened for a traditional brothy
  soup, or enriched with roux and optional cream. If you want
  a greater proportion of soup, add more broth or water during
  final adjustments.

  For the stock: Cut onion, carrot and celery into large
  chunks. Briefly cook vegetables in a stockpot in enough
  oil to cover bottom of pot, stirring occasionally until
  onion starts to turn translucent. Add wine. Cook until
  it has almost evaporated. Add whole chicken breast-side
  down, the neck and gizzard, broth, water, parsley stems,
  peppercorns, bay leaf, thyme and garlic. The chicken
  should be submerged in liquid.

  Increase heat to high.

  When the liquid comes to a boil, skim off any scum that
  rises to the surface. Cover the pot and remove from heat.
  Let the chicken sit in the broth for 15 to 30 minutes, or
  until the internal temperature of the thickest part of the
  breast is 160° when taken with a meat thermometer.

  When the chicken is cooked, remove it from the liquid and
  let cool slightly before taking the meat off the carcass.
  Cut the meat into bite-sized pieces and set aside. Return
  carcass to the pot.

  Taste the stock and remove the thyme if needed so the
  flavor won't become overpowering. Bring the stock back to
  a simmer and cook uncovered until the vegetables and
  carcass have given up their flavor, about 1-1 1/2 hours
  longer. Strain stock and reserve; there should be about 4
  quarts. Discard the carcass, herbs and vegetables.

  For the soup: Cook noodles in salted water until al dente;
  drain and set aside. Cut soup vegetables into bite-size
  pieces (there should be about 1 1/2 quarts of vegetables);
  add to stock. Simmer until vegetables are almost fully
  cooked. Add noodles and as much chicken meat as desired
  (save any extra chicken for another use). Season with salt
  and pepper.

  If needed, brighten the flavor with lemon juice (from a
  half or whole emon) or 1-2 teaspoons of sherry vinegar.

  If you like, thicken soup with a roux for a creamy, silky
  texture. Cook butter and flour in a medium-size pot over
  medium to medium-low heat, stirring constantly, until
  mixture is grainy and moderately light golden brown — about
  4-5 minutes. Remove 4 tablespoons of the roux; set aside.
  Gradually add 3 to 4 cups of the warm stock to the pot
  with the roux, whisking until completely smooth. Cook,
  whisking frequently, until mixture thickens, then simmer
  15-20 minutes to cook out any floury taste. (The mixture
  should have a thick gravy-like consistency.)

  Final assembly: Stir thickened portion back into soup pot.
  Bring everything back to a simmer. Cook until soup is
  thickened and heated through. If desired, thicken with
  remaining roux. Add cream, then taste and adjust seasoning.

  Note: A bit more stock or water may be needed to adjust
  consistency if leftover soup is refrigerated then reheated.

  Yields about 4 quarts

  URL: http://sfgate.com

  MM Format by Dave Drum - 10 January 2007

  Uncle Dirty Dave's Archives

MMMMM
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