Text 29913, 72 rader
Skriven 2012-09-27 05:40:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Vegetarian H&S
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I'm not a huge fan of hiccups either. But, what I meant to imply was
 DD> that most of my dining companions do not care for stuff that bites you
 DD> back - so to speak. I was probably not pellucid on that.

 ML> There seems to be a standard H&S recipe, heavier on the
 ML> white than the red pepper, that I believe that people in
 ML> China would have a hard time recognizing unless they had
 ML> gone to school in the US. It's not bad food, especially
 ML> if you put enough additives to almost give you the hiccups.
 ML> I prefer it with a lot of shreds of pork in it. I prefer
 ML> most soups with a lot of shreds of pork. Sometimes smoked
 ML> pork, as in chowder. The following, strikes me, would be
 ML> better with a lot of shreds of smoked pork.

Both of my local favourite H&S soups are relatively thick (cornstarch
probably), not totally transparent, and contain fair amount of pork
matchsticks. The ones I don't care for (and they all taste like they were
poured from the same pail and heated) are very clear, have regular mushrooms
instead of black mushrooms, no pork, no shrimp (my second choice if there is no
pork), lots of tofu, carrots, etc. And little flavour.

You are, of course, correct nearly any soup is better for the addition of pork
or smoked pork - although putting it into a chicken soup that already has
plenty chicken bits is somewhat problematic.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Pork & Bean Soup
 Categories: Soups, Pork, Beans, Vegetables
      Yield: 6 Servings

  1 1/2 c  Dried Pink Beans
      6 lb Smoked ham hocks; in 1" pcs
      1 md Yellow onion; Chopped
  1 1/2 ts Hungarian paprika
      2 qt Stock
      2 ts Freshly rendered lard
      4 cl Garlic; thin sliced
           Salt & fresh ground pepper
 
  Soak the beans overnight in about 4 cups of water. Drain
  the beans and place in a 6 quart pot along with all other
  ingredients except the lard, garlic, salt and pepper.
  Cover and simmer until the hocks are tender. Strain the
  hocks from the pot and cool. Remove the meat and discard
  the bones.

  Remove 1/4 of the beans and puree with 1 cup of the
  cooking liquid. Return to the pot. Chop the deboned meat
  and add to the pot. Stir all together and return the soup
  to a simmer.

  Heat a small frying pan; add the lard and saute the garlic
  for a moment. Add the garlic to the pot along with salt
  and pepper to taste. 
 
  Recipe By: The Frugal Gourmet on our Immigrant Ancestors,
  Jeff Smith

  Shared by Sheryl Donner, Iowa City; Iowa

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "And the finest one she's got:  The Great American Melting Pot!"
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)