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YWN Coffee Room » Kosher Cooking!
Soups, Soups and more Soups
(83 posts)-
Posted 2 years ago #
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Seeallsides: yeah I just saw that one and posted on it to bring it back!
Shtarky and yossi z.: hope it helps!
Posted 2 years ago # -
This is a great thread, but the "carcass" thing is really throwing me off. I think of carcass as a dead animal, and yes, I know the chicken and turkey we are using for soup are already dead, but carcass brings to mind roadkill, or a rotting animal in a field, not something on my counter...
Other than that, thanks everyone for the great ideas, even those with carcasses in them! :)
Posted 2 years ago # -
Anon, I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense - hard to explain really) so that the juices run down that way. Keeps it nice and moist.
Posted 2 years ago # -
Anon, I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense - hard to explain really) so that the juices run down that way. Keeps it nice and moist.
I never have done that, but it actually makes sense, because the dark meat is fattier (and therefore juicier) than the white meat, so it probably would "baste" the white meat to do that.
As to the "carcass" thing, well that's what the bones are called. And there are always just enough tiny bits of chicken on the carcass, plus the bones themselves, to make a really great soup. Smart cooks everywhere have known this for centuries, and always use the leftover boens to make a hearty broth( which in turn, can be used as a base for many other fleishig dishes).
Posted 2 years ago # -
SJS, I understand you perfectly.
Bemused, I did not mean to offend by using that word.
Posted 2 years ago # -
Feivel - I tried your recipe - I made a few small changes / adaptations. I added some corned beef, chopped liver and tongue. plus I left out the mustard and added some coleslaw. oh yeah, I put a pickle in also.
Posted 2 years ago # -
"I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense - hard to explain really) so that the juices run down that way. Keeps it nice and moist."
Does that mean that you bake the turkey with breast down, otherwise, how do the bottom dark meat juices get to the white meat? Also, do you use a rack to hold the turkey?
If your interested, I have a way to keep the white meat moist while the bird is cooking and will finish the same time as the dark meat, but it's a patchke.
Posted 2 years ago # -
72
yes my recipe is very adaptable
as long as you stick to the basic idea it should work out.
it is of paramount importance however that you stick to a few rules:
no mayonnaise!
no white bread
instead of the pickle may i suggest some sauerkraut for a european flairalso a secret between you and me:
toast the ryebread and spray it with "butter" flavored Pam (this is only if you dont understand the art of Deli and you leave out the mustard, which you apparently hold by. if you use mustard, as you of course should, then leave out the Pam)Posted 2 years ago # -
anon,
I was not offended- please don't worry! The word just makes me nauseous, and that's not your fault. Certain words have specific connotations for some, and that's what happened here.
Posted 2 years ago # -
YW Moderator-72: feivel's recipe is perfect; he's not making a chulent, ya know.
I could never understand mixing different meat tastes together in a sandwich. Instead of getting the full thrust of the pastrami or corn beef, your way mod is you taste a hint of one meat and then a moment later you might get a hint of another meat flavor. Why torture yourself with a taste tease when you don't have to?
Chop liver and cole slaw and a pickle in a sandwich with the other meats? Why not save some time and put in the desert while you’re at it?Posted 2 years ago # -
cherry
i agree that a sandwich should have only one meat (or other primary ingredient). a pickle on the sandwich is ok though, the taste and texture components are so different that they remain distinct and do not compete.i assumed that 72 meant the chopped liver and coleslaw were side dishes, not on the sandwich. i am certain this is what he meant. he wouldnt admit otherwise, they would probably strip him of his moderation powers.
Posted 2 years ago # -
LOL feivel it took me a few minutes to get that :)
Posted 2 years ago # -
Mod: Nu, zug dem emes.
Posted 2 years ago # -
ok - first of all we need to get back to soups, if you want a sandwich thread, we can open that too, but, before we do that, let's clarify what the sandwich should include and what should be on the side:
take 2 slices of rye (for somethings you just can't use whole wheat). between the layers, from the bottom up: you put the pastrami and/or the corned beef (no need for both, but fine if you do), the tongue, the chopped liver AND the coleslaw.
the pickle goes on the side.
It's messy and it's delicious!
now excuse me while I go make lunch...
Posted 2 years ago # -
the more and more i read 72's posts, the more i think hes a girl. or woman. or lady. whatever.
Posted 2 years ago # -
Member
YW Moderator-72: feivel's recipe is perfect; he's not making a chulent, ya know.I could never understand mixing different meat tastes together in a sandwich. Instead of getting the full thrust of the pastrami or corn beef, your way mod is you taste a hint of one meat and then a moment later you might get a hint of another meat flavor. Why torture yourself with a taste tease when you don't have to?
Chop liver and cole slaw and a pickle in a sandwich with the other meats? Why not save some time and put in the desert while you’re at it? "Foist of all, ah sendivich tastes a zei gut mit fashideneh fleish. Who cares if we taste one specific meat or not? It's like a party in the rye. Roast beef and turkey breast are a shidduch made in Heaven (as long as there is some Thousand Island in there somewhere). And though I have never personally tried it, I could totally SEE chopped liver in the mix. I do not usually eat desert with my meal. Too sandy and dry.
Posted 2 years ago # -
oomis1105: lol!
Posted 2 years ago # -
oomis1105 - try it. add the chopped liver. it enhances the sandwich.
oops... gotta go, i just got ketchup on my sleeve and I have to pre-treat it so it doesn't leave a stain...
Posted 2 years ago # -
Back to soup recipes:
Mepal mentioned that she wanted a soup recipe with no water added:Zucchini Soup
saute diced onions. add slice (but not peeled!) zucchini to pot. season with garlic, salt and pepper. cover pot and cook on low-medium flame until zucchini is soft. blend with immerser blender.
Zucchini gives off a lot of its own water, so you don't need to add.Tomato - Mushroom Soup
saute diced onions. add sliced fresh mushrooms and crushed garlic, and cover pot. cook for about 10 minutes. (mushrooms will release water) Add chopped tomatoes, basil, salt, pepper and a pinch of sugar or a drip of honey to counteract acidity of tomatoes. cover pot and cook until tomatoes or soft. (for a quicker but less tasteful version, use canned mushrooms and canned diced tomatoes)Posted 2 years ago # -
Ok Mod, you want soup? I certainly hope you can handle this soup, it is best for a cold Shabbos lunch.
It will thicken as it sits...
Yellow split pea soup!
Cut up celery -
cut up a large onion
handful of baby carrots
2-3 cloves garlic
2 medium sized potatos, diced small
1/2 cup barley
1 bag YELLOW split peas - can't do green, its a movie issue
1 package of smoked turkey schwarma - (thigh is preferred but can use the drumstick but the bones cause a problem)
Fill with water
dash of pepper
1 tablespoon onion soup mix
For those with a previous life, it tastes traife!
ENJOY!!!Posted 2 years ago # -
WB smalltowngirl, after your loooong absence!
Posted 2 years ago # -
oops... gotta go, i just got ketchup on my sleeve and I have to pre-treat it so it doesn't leave a stain... "
Add a little water, plus a sandwich and you've got dinner!
Posted 2 years ago # -
all these recipes sound great keep 'em coming.
Posted 2 years ago # -
oh...it's you.
hi, 72
hi! :o)
Posted 2 years ago # -
cherry
i agree that a sandwich should have only one meat (or other primary ingredient). a pickle on the sandwich is ok though, the taste and texture components are so different that they remain distinct and do not compete.i assumed that 72 meant the chopped liver and coleslaw were side dishes, not on the sandwich. i am certain this is what he meant. he wouldnt admit otherwise, they would probably strip him of his moderation powers. "
You probably don't like your food touching on the plate, either, LOL!(Am I right???)
Posted 2 years ago # -
K
Like Mushroom barley soup?
Saute 2 medium onions in a little olive oilAdd it to an 8qt pot of boiling water
beef marrow bone or two
diced celery
cut carrots
1 8oz box sno-white shrooms - sliced
1 8 oz box portabella shrooms - sliced
2 cups pearl barley
2 tablespoons onion soup mix
pepper
1-2 cloves garlic
Bring back to boil, cover, simmer-low for couple hours
ENJOY!Posted 2 years ago # -
So you want to know my eating habits? OK, here goes: Actually, I'm totally a non-picky eater and enjoy just about any food that's made well (except peanut butter and jelly sandwiches).
I do a lot of cooking and I’ll shop around in several stores until I'm satisfied that I found the freshest foods to prepare. I know meats, so I can pick a cheaper meat that I know will cook like an expensive cut. And many times I see an expensive cut, which I can tell, will be a disaster for whoever buys it.
Anyway, it doesn't bother me at all when foods get mixed together on my plate. However, I do have a son-in-law that needs a new plate for every serving, just like his father does; so I guess it's a learned trait.
Also, while I can eat a sandwich with various meats, I just enjoy being faithful to one meat at a time. Lettuce/tomato is ok with the meats but I can do without the ketchup or mustard. In addition to overpowering the meat taste they are prone to making the bread soggy.
My favorite ice cream is vanilla; drinks are bourbon; and make my own herring and gravalux.Posted 2 years ago # -
My favorite ice cream is vanilla; drinks are bourbon; and make my own herring and gravalux.
I love pistachio... Now please tell me more about your homemade herring and gravlax.
Posted 2 years ago # -
Herring is top secret.
Gravalux: There are various recipes on line and they are probably all good. You can't go wrong since after the salt and sugar you can improvise and experiment on your own. A few days in the fridge and it's ready. I tried adding dill and pickling spice during the process and when the gravalux was ready, I rinsed the salmon and cut into small chunks. I have also tried mixing the gravalux with mayo and onion and a little liquid for another day or so. Hmm Hmm.Posted 2 years ago # -
ha ha, cherry! I am a finicky eater, and guess what! I'll eat PB&J sandwiches any day! Just one a day, please!
Posted 2 years ago # -
great split pea soup recipe found in the Heimishe cookbook - Neitra.
another delicious soup:
*****pumpkin Soup*****chunk of pumpkin (brought in any vegg. store)
sweet potato cut into little pieces
cook in about 2 cups of water. when done, blend it down and you have a delicious, nutritious, thick soupPosted 5 months ago # -
this is an easy way we make soups
2 soup mix packets-ie manishvitz soup mixes
onions, chopped
any vegis you want-sweet potatoes, potatoes, carrots, celery etc. cut into small chunks
put e/t in a large pot with room to spare. bring to a boil and then simmer for awhile till all beans/lentils/barley/vegis are cooked.
also freezes wellliquid gold chicken soup
make your chicken soup as usual, but leave on the stove from Thursday night till Friday morning. skim off all floaties in the morning. we usually leave out the zucchinis and sweet potatoes, then reboil the soup for an hour before shabbos and add them in theneasy onion soup
a few large onions-Spanish or Texas sweet are best
cut in either chunks or slices, depending how you like it. saute in oil until tender. it may take a while depending how many onions you used. add water (for more oniony soup add less water. for more soup and less onion, add more water)
boil for a bit then add salt, pepper, garlic powder, tamari, soy sauce, onion soup mix, or what ever spice you like. simmer until the onions are soft and limp. spice as needed
serve piping hot with shredded cheese and garlic bread. can be frozenPosted 5 months ago #
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