Something Delicious - Page 89

Random · 02-10-2013, 10:58 AM

I get a craving for this soup on cold and blustery days...

I don't make it because I don't keep all the ingredients in the house and the restaurant is just 10 mins away.

Yes, this Ferengi will pay 6 bucks for a bowl of this soup and a half a slice of beer bread.. (It goes wonderful with a nice sourdough as well)

This is the restaurants recipe that has been converted down a bit...

Smoked Gouda and Blond Ale Soup
Recipe Serves 96 (serves 16)

1 lb celery (3 oz by weight) shredded
1 lb carrots (3 oz by weight) shredded
1 lb red onions (3 oz by weight) shredded
1/2 lb butter (2 oz by weight)
1 lb chicken base (1 can)
3 gal water (1/2 gal)
2 gal heavy cream (5 cups)
2 tsp cayenne (1/4 tsp)
3 tbsp white pepper (2 tsp)
2 oz granulated garlic (1 clove to taste)
3 cups white wine (1/2 cup)
6 pounds shredded gouda cheese (2 lbs)
2 pounds roux (2/3 cup)
1/2 gal blonde ale (3 cups)

1.) Chop celery, carrots, and onions and sauté in kettle with butter
2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine.
3.) Cook Slowly
4.) Add roux
5.) Add cheese and cook on low heat while blending continuously until smooth.

Roux - 50/50 oil/flour mixture. Must be cool when added to soup.

*make sure the veggies are sliced/diced/shredded into almost non existance... I'm pretty sure an Immersion Blender is used to get the right consistancy.. almost a puree/but not quite

Eat it slowly and savor it...

It's not really heavy, it's just delightful...

I kid you not... every spoon that is put in your mouth, there is a ummmmmm after it..

I ALWAY say the same thing..

I wish I was hungry again, I wish I was just walking in the door and getting ready to eat this...

Sigh...

TheMerryFairy · 02-10-2013, 03:22 PM

Quote:

Originally Posted by Random

I get a craving for this soup on cold and blustery days...

I don't make it because I don't keep all the ingredients in the house and the restaurant is just 10 mins away.

Yes, this Ferengi will pay 6 bucks for a bowl of this soup and a half a slice of beer bread.. (It goes wonderful with a nice sourdough as well)

This is the restaurants recipe that has been converted down a bit...

Smoked Gouda and Blond Ale Soup
Recipe Serves 96 (serves 16)

1 lb celery (3 oz by weight) shredded
1 lb carrots (3 oz by weight) shredded
1 lb red onions (3 oz by weight) shredded
1/2 lb butter (2 oz by weight)
1 lb chicken base (1 can)
3 gal water (1/2 gal)
2 gal heavy cream (5 cups)
2 tsp cayenne (1/4 tsp)
3 tbsp white pepper (2 tsp)
2 oz granulated garlic (1 clove to taste)
3 cups white wine (1/2 cup)
6 pounds shredded gouda cheese (2 lbs)
2 pounds roux (2/3 cup)
1/2 gal blonde ale (3 cups)

1.) Chop celery, carrots, and onions and sauté in kettle with butter
2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine.
3.) Cook Slowly
4.) Add roux
5.) Add cheese and cook on low heat while blending continuously until smooth.

Roux - 50/50 oil/flour mixture. Must be cool when added to soup.

*make sure the veggies are sliced/diced/shredded into almost non existance... I'm pretty sure an Immersion Blender is used to get the right consistancy.. almost a puree/but not quite

Eat it slowly and savor it...

It's not really heavy, it's just delightful...

I kid you not... every spoon that is put in your mouth, there is a ummmmmm after it..

I ALWAY say the same thing..

I wish I was hungry again, I wish I was just walking in the door and getting ready to eat this...

Sigh...

This sounds really nice, actually! Thank you for sharing it here. i have had a rich and heavy cheddar and beer soup and it wasn't for me. This seems like it would have a lot more flavor with just a subtle ale and cheese undertone shining through. I'll have to try this for some other winter day.

TheMerryFairy · 02-10-2013, 03:24 PM

Quote:

Originally Posted by JustLovelyJenn

I am really feeling simple meals right now...

Salads and a grilled meat, or roasted vegetables.

I might try some meat skewers this week as well i think, maybe some marinades... I like being able to spend only a few minutes in the kitchen and still feel satisfied with my meal.

I love skewers and marinades. I am craving lamb again or a sticky cajun chicken kabob. I love simple meals!

Dante · 02-10-2013, 05:09 PM

What a great idea! In honor of the Grammy's tonight, I bought some King Crab Legs to munch on. Now I want some kabobs, AND hummus, pita chips, and tabouleh to go with.

Here's something interesting ....... the top ten mispronounced words by foodies. ( I am posting the way they say they should be pronounced)

1. PHO (fuh)
2. Quesadilla (key-suh-dee-uh )
3. Gyro (yee-row OR zheer-oh
4. Quinoa (keen-wah)
5. Sriracha (sir-rotch-ah)
6. Beignet (ben-yay)
7. Chipoltle (chi-poht-ley)
8. Espresso ( e spres-oh)
9. Gnocchi (nyawk kee)
10. Bruschetta (broo-sket-tah)

I bet the servers and waiters crack up at the way peeps pronounce some of these.

cinnamongrrl · 02-10-2013, 05:41 PM

Quote:

Originally Posted by Dante

What a great idea! In honor of the Grammy's tonight, I bought some King Crab Legs to munch on. Now I want some kabobs, AND hummus, pita chips, and tabouleh to go with.

Here's something interesting ....... the top ten mispronounced words by foodies. ( I am posting the way they say they should be pronounced)

1. PHO (fuh)
2. Quesadilla (key-suh-dee-uh )
3. Gyro (yee-row OR zheer-oh
4. Quinoa (keen-wah)
5. Sriracha (sir-rotch-ah)
6. Beignet (ben-yay)
7. Chipoltle (chi-poht-ley)
8. Espresso ( e spres-oh)
9. Gnocchi (nyawk kee)
10. Bruschetta (broo-sket-tah)

I bet the servers and waiters crack up at the way peeps pronounce some of these.

I just learned about quinoa's pronunciation while at Whole Foods...

I WAS saying quinn O ah

The actual pronunciation is prettier I think...I was saying the others right except for bruschetta..shocking cuz I actually like to make it...lol But gyro has always been a thorn in my side...
how bout that tzatziki stuff??? That's a good one. Found out I didn't maim that one quite too badly lol

cinnamongrrl · 02-10-2013, 05:44 PM

Hell and damn...

The whole reason I came here was to tell y'all I'm sooo wanting a good recipe for Tabbouleh Salad...another good word to know

If anyone has recipes that are tried and true, I would love to know them. Otherwise I will have to try one of the online ones that seem to be an ode to parsley...

jac · 02-10-2013, 06:34 PM

Quote:

Originally Posted by Dante

What a great idea! In honor of the Grammy's tonight, I bought some King Crab Legs to munch on. Now I want some kabobs, AND hummus, pita chips, and tabouleh to go with.

Here's something interesting ....... the top ten mispronounced words by foodies. ( I am posting the way they say they should be pronounced)

1. PHO (fuh)
2. Quesadilla (key-suh-dee-uh )
3. Gyro (yee-row OR zheer-oh
4. Quinoa (keen-wah)
5. Sriracha (sir-rotch-ah)
6. Beignet (ben-yay)
7. Chipoltle (chi-poht-ley)
8. Espresso ( e spres-oh)
9. Gnocchi (nyawk kee)
10. Bruschetta (broo-sket-tah)

I bet the servers and waiters crack up at the way peeps pronounce some of these.

If that had been a test, I didn't do as bad as I thought I would. I missed 3..

TheMerryFairy · 02-10-2013, 09:20 PM

I WANT THIS : Chicken Mole eggs benedict

Smiling · 02-10-2013, 10:03 PM

Has anyone else tried Hail Merry's Miracle Tarts (esp. Persian Lime flavor)?
They are absolutely delicious as well as vegan, kosher, non-GMO and gluten- free for a treat that can be enjoyed by many sans guilt! When I absolutely NEED something indulgent, it is perfect for taking the edge off. As an aside, ALLEGEDLY, due to the high-quality natural ingredients, the calories will not store as fat (I have no idea if that claim is true or not, but it sure makes them go down sweeter!).

TheMerryFairy · 02-10-2013, 10:08 PM

Quote:

Originally Posted by Huge-Smile

Has anyone else tried Hail Merry's Miracle Tarts (esp. Persian Lime flavor)?
They are absolutely delicious as well as vegan, kosher, non-GMO and gluten- free for a treat that can be enjoyed by many sans guilt! When I absolutely NEED something indulgent, it is perfect for taking the edge off. As an aside, ALLEGEDLY, due to the high-quality natural ingredients, the calories will not store as fat (I have no idea if that claim is true or not, but it sure makes them go down sweeter!).

I haven't but I would love to try them, now that I know they exist!

Smiling · 02-10-2013, 10:17 PM

A little pricy, but I would be very surprised if you were disappointed! As far as I am concerned, they are worth every red cent. Let me know what you think!

Ursy · 02-11-2013, 02:19 AM

Quote:

Originally Posted by Dante

What a great idea! In honor of the Grammy's tonight, I bought some King Crab Legs to munch on. Now I want some kabobs, AND hummus, pita chips, and tabouleh to go with.

Here's something interesting ....... the top ten mispronounced words by foodies. ( I am posting the way they say they should be pronounced)

1. PHO (fuh)
2. Quesadilla (key-suh-dee-uh )
3. Gyro (yee-row OR zheer-oh
4. Quinoa (keen-wah)
5. Sriracha (sir-rotch-ah)
6. Beignet (ben-yay)
7. Chipoltle (chi-poht-ley)
8. Espresso ( e spres-oh)
9. Gnocchi (nyawk kee)
10. Bruschetta (broo-sket-tah)

I bet the servers and waiters crack up at the way peeps pronounce some of these.

That reminds me of the first time my mother in law ordered focaccia bread. She asked for some focker-ya bread!

Ever since, I always say it that way in my head

jac · 02-11-2013, 05:33 AM

Quote:

Originally Posted by Ursy

That reminds me of the first time my mother in law ordered focaccia bread. She asked for some focker-ya bread!

Ever since, I always say it that way in my head

Okay this reminds me this morning of a rather embarassing moment....

When I first moved to Maine (many years ago) I was with some friends at a truck stop one early morning after bar hoppin'. Up here they have poutine, which is fries with gravy. This is a Canadian dish and is to be pronounced (pu-teen). Somehow it did not come out of mouth sounding like that...

I think ya'll can figure out how the word was pronounced by a southerner lol...
Yep (pu-tain)... which we all know is not the same thing as fries and gravy.

OMG not just my friends but everyone in the truck stop busted out laughing... Good thing I was a bit lit and really didn't care too much!!

ruffryder · 02-11-2013, 11:38 AM

Quote:

Originally Posted by ahk

the link works-- and it looks great. Is this a picture of your meal or something similar?

Yes it was the picture of what I was making, the turkey pot pie. Nothing special but it was delicious!

What are ya'll food plans for Valentine's day? My girl and I will be making some frosted cookies on Wednesday. We got vanilla frosting and will probably get some cute sprinkles to put atop.

Other than that the plan is to probably go out to dinner Friday or Saturday evening since I work Valentine's day and not sure where yet.

Dante · 02-11-2013, 10:18 PM

Ursy ...........that just cracked me up !
Today I came across .....bouillabaisse and vichyssoise

Spelling AND pronouncing. Both of these I have never had, but, after reading about the recipes, I want to try to make them. They sound delicious.

TheMerryFairy · 02-11-2013, 10:44 PM

Quote:

Originally Posted by jac

Okay this reminds me this morning of a rather embarassing moment....

When I first moved to Maine (many years ago) I was with some friends at a truck stop one early morning after bar hoppin'. Up here they have poutine, which is fries with gravy. This is a Canadian dish and is to be pronounced (pu-teen). Somehow it did not come out of mouth sounding like that...

I think ya'll can figure out how the word was pronounced by a southerner lol...
Yep (pu-tain)... which we all know is not the same thing as fries and gravy.

OMG not just my friends but everyone in the truck stop busted out laughing... Good thing I was a bit lit and really didn't care too much!!

Don't forget about the cheese curds *winks* And don't worry about the pronounciation. French canadians say it a little different than most english so when an english person is trying to pronounce it with a french accent, that too can cause a bit of embarrassment, similar to your own.

ahk · 02-12-2013, 12:23 PM

my dad once asked for a quick -ie (quiche)

I died laughing-- as the waitress was like, excuse me sir!

Valentine treats-- I usually make cookies or cupcakes for my honey. This year, we are going to be extra busy with stuff so I made her chocolate chip (milk/semi) walnut cookies this past weekend.

JustLovelyJenn · 02-12-2013, 06:26 PM

Quote:

Originally Posted by ahk

Valentine treats-- I usually make cookies or cupcakes for my honey. This year, we are going to be extra busy with stuff so I made her chocolate chip (milk/semi) walnut cookies this past weekend.

We are baking with my kids the weekend after Valentines Day this year. Cupcakes and cookies. The important part is decorating, of course. Maybe I will get creative and do something else as well... Depends on how the weekend goes.

TheMerryFairy · 02-12-2013, 06:42 PM

Quote:

Originally Posted by JustLovelyJenn

We are baking with my kids the weekend after Valentines Day this year. Cupcakes and cookies. The important part is decorating, of course. Maybe I will get creative and do something else as well... Depends on how the weekend goes.

Good for you! I am sure your family will have a wonderful time baking with love. I exhausted my Valentine's day baking already.

Maybe it's time to do something else

Ursy · 02-14-2013, 10:56 PM

Hi guys - hope you all had a wonderful Valentine's day.

I just came across another mexican herb that looks really interesting - like Papalo, it's been described as cilantro on steroids -

Pipicha (Porophyllum tagetoides) edible as fresh uncooked green; allow seedheads to dry on plants before removing them & collecting seeds; indigenous communities use Pipicha against bacterial infections, as well as for liver cleansing & detoxification."

Also called chepiche, escobeta, papalo delgardo, pepicha, pipitza, tepicha

http://www.richters.com/show.cgi?pag...0020503-2.html

This one has a picture:

http://zoom50.wordpress.com/2011/04/...um-tagetoides/

Have you guys heard of it? It sounds pretty amazing.

02-10-2013, 10:58 AM	#1761
Random Senior Member How Do You Identify?: femme Relationship Status: Married Join Date: Nov 2009 Location: back in the land of trees and snow Posts: 2,072 My Photo Gallery Thanks: 8,017 Thanked 5,326 Times in 1,378 Posts Rep Power: 21474854	Best soup EVER!!!! I get a craving for this soup on cold and blustery days... I don't make it because I don't keep all the ingredients in the house and the restaurant is just 10 mins away. Yes, this Ferengi will pay 6 bucks for a bowl of this soup and a half a slice of beer bread.. (It goes wonderful with a nice sourdough as well) This is the restaurants recipe that has been converted down a bit... Smoked Gouda and Blond Ale Soup Recipe Serves 96 (serves 16) 1 lb celery (3 oz by weight) shredded 1 lb carrots (3 oz by weight) shredded 1 lb red onions (3 oz by weight) shredded 1/2 lb butter (2 oz by weight) 1 lb chicken base (1 can) 3 gal water (1/2 gal) 2 gal heavy cream (5 cups) 2 tsp cayenne (1/4 tsp) 3 tbsp white pepper (2 tsp) 2 oz granulated garlic (1 clove to taste) 3 cups white wine (1/2 cup) 6 pounds shredded gouda cheese (2 lbs) 2 pounds roux (2/3 cup) 1/2 gal blonde ale (3 cups) 1.) Chop celery, carrots, and onions and sauté in kettle with butter 2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine. 3.) Cook Slowly 4.) Add roux 5.) Add cheese and cook on low heat while blending continuously until smooth. Roux - 50/50 oil/flour mixture. Must be cool when added to soup. *make sure the veggies are sliced/diced/shredded into almost non existance... I'm pretty sure an Immersion Blender is used to get the right consistancy.. almost a puree/but not quite Eat it slowly and savor it... It's not really heavy, it's just delightful... I kid you not... every spoon that is put in your mouth, there is a ummmmmm after it.. I ALWAY say the same thing.. I wish I was hungry again, I wish I was just walking in the door and getting ready to eat this... Sigh... __________________ ~Volunteer~ "It gets in your blood"

02-10-2013, 05:09 PM	#1764
Dante Member How Do You Identify?: Stone Butch Top Preferred Pronoun?: Hym Relationship Status: Single Join Date: Feb 2010 Location: So. Calif. Posts: 419 My Photo Gallery Thanks: 2,248 Thanked 496 Times in 206 Posts Rep Power: 3481782	What a great idea! In honor of the Grammy's tonight, I bought some King Crab Legs to munch on. Now I want some kabobs, AND hummus, pita chips, and tabouleh to go with. Here's something interesting ....... the top ten mispronounced words by foodies. ( I am posting the way they say they should be pronounced) 1. PHO (fuh) 2. Quesadilla (key-suh-dee-uh ) 3. Gyro (yee-row OR zheer-oh 4. Quinoa (keen-wah) 5. Sriracha (sir-rotch-ah) 6. Beignet (ben-yay) 7. Chipoltle (chi-poht-ley) 8. Espresso ( e spres-oh) 9. Gnocchi (nyawk kee) 10. Bruschetta (broo-sket-tah) I bet the servers and waiters crack up at the way peeps pronounce some of these. __________________ Goooooooo LAKERS !!!!!!

02-11-2013, 10:18 PM	#1775
Dante Member How Do You Identify?: Stone Butch Top Preferred Pronoun?: Hym Relationship Status: Single Join Date: Feb 2010 Location: So. Calif. Posts: 419 My Photo Gallery Thanks: 2,248 Thanked 496 Times in 206 Posts Rep Power: 3481782	Ursy ...........that just cracked me up ! Today I came across .....bouillabaisse and vichyssoise Spelling AND pronouncing. Both of these I have never had, but, after reading about the recipes, I want to try to make them. They sound delicious. __________________ Goooooooo LAKERS !!!!!!

02-14-2013, 10:56 PM	#1780
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	Hi guys - hope you all had a wonderful Valentine's day. I just came across another mexican herb that looks really interesting - like Papalo, it's been described as cilantro on steroids - Pipicha (Porophyllum tagetoides) edible as fresh uncooked green; allow seedheads to dry on plants before removing them & collecting seeds; indigenous communities use Pipicha against bacterial infections, as well as for liver cleansing & detoxification." Also called chepiche, escobeta, papalo delgardo, pepicha, pipitza, tepicha http://www.richters.com/show.cgi?pag...0020503-2.html This one has a picture: http://zoom50.wordpress.com/2011/04/...um-tagetoides/ Have you guys heard of it? It sounds pretty amazing. __________________ My art My Zazzle My Printfection

02-10-2013, 05:44 PM	#1766
cinnamongrrl Infamous Member How Do You Identify?: cleverly disguised as a responsible adult* Preferred Pronoun?: wild woman Relationship Status: No, thank you. Join Date: Feb 2010 Location: Home in NC..gonna dig in like a tick this time… Posts: 7,652 My Photo Gallery Thanks: 15,186 Thanked 27,595 Times in 6,950 Posts Rep Power: 21474859	Hell and damn... The whole reason I came here was to tell y'all I'm sooo wanting a good recipe for Tabbouleh Salad...another good word to know If anyone has recipes that are tried and true, I would love to know them. Otherwise I will have to try one of the online ones that seem to be an ode to parsley...

02-10-2013, 09:20 PM	#1768
TheMerryFairy Senior Member How Do You Identify?: Pansexual/Sapiosexual femmey dyke who likes to crossdress now and then Preferred Pronoun?: She/her OR ze if I'm crossdressing Relationship Status: Floating and walking My path, happy in life. Join Date: Dec 2012 Location: On my Merry Fairy way! , Canada Posts: 3,630 My Photo Gallery Thanks: 8,727 Thanked 8,694 Times in 2,987 Posts Rep Power: 21474852	I WANT THIS : Chicken Mole eggs benedict

02-10-2013, 10:03 PM	#1769
Smiling Senior Member How Do You Identify?: with a distinct flair Join Date: Nov 2009 Location: somewhere else Posts: 1,852 My Photo Gallery Thanks: 7,623 Thanked 4,388 Times in 1,009 Posts Rep Power: 21474853	Has anyone else tried Hail Merry's Miracle Tarts (esp. Persian Lime flavor)? They are absolutely delicious as well as vegan, kosher, non-GMO and gluten- free for a treat that can be enjoyed by many sans guilt! When I absolutely NEED something indulgent, it is perfect for taking the edge off. As an aside, ALLEGEDLY, due to the high-quality natural ingredients, the calories will not store as fat (I have no idea if that claim is true or not, but it sure makes them go down sweeter!).

02-10-2013, 10:17 PM	#1771
Smiling Senior Member How Do You Identify?: with a distinct flair Join Date: Nov 2009 Location: somewhere else Posts: 1,852 My Photo Gallery Thanks: 7,623 Thanked 4,388 Times in 1,009 Posts Rep Power: 21474853	A little pricy, but I would be very surprised if you were disappointed! As far as I am concerned, they are worth every red cent. Let me know what you think!

02-12-2013, 12:23 PM	#1777
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,555 Times in 2,643 Posts Rep Power: 21474853	my dad once asked for a quick -ie (quiche) I died laughing-- as the waitress was like, excuse me sir! Valentine treats-- I usually make cookies or cupcakes for my honey. This year, we are going to be extra busy with stuff so I made her chocolate chip (milk/semi) walnut cookies this past weekend.