Text 6133, 79 rader
Skriven 2011-01-23 01:08:20 av Janis Kracht (1:261/38)
   Kommentar till text 6092 av JIM WELLER (1:123/140)
Ärende: weather
===============
Hi Jim!

>> Hope the weather is treating you better than it's treating me
>> up here... brrrr

> It was -42 F here this morning. Feel better now?

Oh man, I think I'd just curl up in a ball and wait until sprint hahaha

> That's hot soup weather. Tonight's batch started off by blending a
> bunch of leftover stocks and broths: I had some moose backbone stock
> which was a bit thin and a tad gamey, pan juices from that standing
> rib roast that had a bit of a burned taste, crockpot stock from a
> Jiggs Dinner that was way too salty and a carton of Campbell's beef
> broth which lacked character. But together, they were magnificent!

Good balance no doubt :)  We've also been having a lot of soups.. Pea soup
using the ham bone from our New Years dinner, of course Turkey soup from the
Thanksgiving bird, both a bit earlier .. Pasta e fagioli, the ultimate comfort
food :)  Chicken soup since the flu hit us pretty badly (everyone else but me,
at least (g).

> Each individual defect was compensated for by one of the other
> ingredients. I tarted it up with a bit of red wine, some tomato paste
> and a half cup of homemade onion "marmalade".

Red wine is incredible to add to so many things.. when I run out of it, I use a
bit of water added to Balsamic vinegar.. it's not quite the same, but I've
noticed Paul Newman's Balsamic vinegar works best for that substitution.

> Next I fried some yellow split peas in some beef tallow, then boiled
> them in a mixture of stock and water. When they were cooked I added
> the rest of the stock, sauteed diced onion, chopped celery, grated
> carrot, ground coriander seed and dried thyme. The combination of
> tastes was wonderful

Yes, now that sound incredible :)

, so I stopped there and didn't add my usual
> pea soup spices (pepper, marjoram, and savory) least too many
> ingredients made it taste "murky".

Understand that one.. for the pea soup I made, I went with simple
seasonings..The ham bone,  those from celery, carots, onions and some bacon as
well. :)  Some majoram didn't hurt either, and of course I couldn't ignore the
garlic (g).. I put the bacon in a large pot, and cooked it over medium heat
until crisp. Then I stirred in the ham bone, onion, leek, carrot, and garlic;
When the vegetables were soft  I added chicken broth instead of water.. Then I
added split peas, bay leaves, and rosemary. Brought it to a boil and then
reduced the heat to low.. I cooked it covered until the pea were cooked, about
1 hour, stirring now and then.

> The other thing I made, for future snacking upon, was a weird bean
> dip loosely based on hummus, but I didn't have any tahini or sesame
> seeds on hand.

Good to know it came out good :)
I usually have tahini around.. but you know, it's not one of those things I'll
be likely to remember to buy :)  I'd think garbanzos and garlic would be the
important thing..

>So I blended cooked garbanzos, bean juice, olive oil,
> cumin, garlic, lemon juice, a wee bit of Asian dark sesame oil and
> peanut butter! For the chile kick I added hot vinegar from a jar of
> pickled jalapenos. That plus a few slivers of the pickled peppers.

Yep, sesame seed oil will give it the flavor you're looking for..

> Despite straying from the classical recipe and all the substitutions
> it came out tasty, if not authentic.

Hey, you know the thing about garbanzos.. you can't make them taste bad (at
least to me (g)).

Take care,
Janis

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