Thread: Soup for Supper

x-no-archive: yes


On 1/3/2012 7:01 PM, W. Baker wrote:

(Isn't it "carcas?")

> I added a huge onion, the remains of a celery, leaves adn all(about a
> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
> been better), 1 good sized white turnip, 2 very large carrots, the
> remaining gravy form the turkey, salt and pepper, thickly sliced crinini
> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
> removed at the end of cooking. about 2 quarts of water(to fill the pot
> after all the ingredients were in).
>
> I put hese all together along with some dried pepper flakes and cooked for
> somwhat over an hour. Then I added htose muchrooms and the sliced turkey
> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
> minutes more until the mushrooms began to soften.

Okay, so this is very different from how I make it, more stew like,
interesting! I never have thought to put tomato or hot pepper into
turkey soup, nor gravy, but that must make a really hearty meal type soup.

>
> This was very good, but a bit hotter than I planned. I guess my hand is
> t\still used to the 8 quart stock pot I always used:-)

I like that!

>
> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
> full on Sunday night. I serve it with all the vegetables and strippedof
> turkey as well as the slices so it makes a real mea soup. As the pot was
> so full I didn't add some beans as I usually do, but they were ot really
> missed.

I, too, just bought myself a 5.5 qt Staub cocotte.... my 9 qt Le Creuset
is so big and heavy and often only half full or less. Got a good deal,
too, and it's the perfect size for most of what I make in it. Except
stock, where I use two whole chickens, or a large beef braise. Lighter,
too, and I prefer its looks.

>
> Tonight I am serving this with a green and grape tomato salad,w with my
> own vinegrette salad adn home made apple sauce which I made form one of
> those huge bags of Granny Smith apples they sell at Fairway for $2 with a
> few bad spots in them. Perfect for sauce as the dings are easily removed.
> Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
> cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
> made 2 quarts of sauce, one of which went while the grandkids were here
> for the second half of Channuka. Although the kids don't eat fresh fruit,
> applesauce seems to work well, so I like to make it for them.
>
> OK, now what did you do with your holiday leftovers?
>

Ain't got none. T'day was my holiday this year, visited other for the
goyishe celebrations. :-)

Grannies are the only apples I use for anything... tart is best!

Susan

On Wed, 4 Jan 2012 00:01:28 +0000 (UTC), "W. Baker" <[email protected]>
wrote:

>OK, following Susan;s suggestions here goes. Not very exciting but
>something I alwasy enjoy.
>
>tonight my som Jon is coming for dinner and we will finish up the turkey
>carcasse (or is it carcase) soup I made a few days ago form the left-overs
>from my recent turkey that was 17lbs when all I wanted was a 12-14
>pounder.
>
>There is never a recipe for this kind of sop as it is a kind of cleanout
>the fridge one. this time I had tne turkey bones adn some skin as well as
>a few good slics that I saved to put in only at the end. I have been
>making too much soup lately so have bought a new 5 qt soup or cassarole pt
>so I can't keep making so much that my small freezer on top of the fridge
>can't hold it.
>
>I added a huge onion, the remains of a celery, leaves adn all(about a
>hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
>been better), 1 good sized white turnip, 2 very large carrots, the
>remaining gravy form the turkey, salt and pepper, thickly sliced crinini
>mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
>removed at the end of cooking. about 2 quarts of water(to fill the pot
>after all the ingredients were in).
>
>I put hese all together along with some dried pepper flakes and cooked for
>somwhat over an hour. Then I added htose muchrooms and the sliced turkey
>cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
>minutes more until the mushrooms began to soften.
>
>This was very good, but a bit hotter than I planned. I guess my hand is
>t\still used to the 8 quart stock pot I always used:-)
>
>This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
>full on Sunday night. I serve it with all the vegetables and strippedof
>turkey as well as the slices so it makes a real mea soup. As the pot was
>so full I didn't add some beans as I usually do, but they were ot really
>missed.
>
>Tonight I am serving this with a green and grape tomato salad,w with my
>own vinegrette salad adn home made apple sauce which I made form one of
>those huge bags of Granny Smith apples they sell at Fairway for $2 with a
>few bad spots in them. Perfect for sauce as the dings are easily removed.
>Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
>cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
>made 2 quarts of sauce, one of which went while the grandkids were here
>for the second half of Channuka. Although the kids don't eat fresh fruit,
>applesauce seems to work well, so I like to make it for them.
>
>OK, now what did you do with your holiday leftovers?
>
>Wendy

Sounds delicious!

Evelyn

On Tue, 03 Jan 2012 19:12:52 -0500, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>
>On 1/3/2012 7:01 PM, W. Baker wrote:
>
>(Isn't it "carcas?")
>
>> I added a huge onion, the remains of a celery, leaves adn all(about a
>> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
>> been better), 1 good sized white turnip, 2 very large carrots, the
>> remaining gravy form the turkey, salt and pepper, thickly sliced crinini
>> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
>> removed at the end of cooking. about 2 quarts of water(to fill the pot
>> after all the ingredients were in).
>>
>> I put hese all together along with some dried pepper flakes and cooked for
>> somwhat over an hour. Then I added htose muchrooms and the sliced turkey
>> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
>> minutes more until the mushrooms began to soften.
>
>Okay, so this is very different from how I make it, more stew like,
>interesting! I never have thought to put tomato or hot pepper into
>turkey soup, nor gravy, but that must make a really hearty meal type soup.
>
>>
>> This was very good, but a bit hotter than I planned. I guess my hand is
>> t\still used to the 8 quart stock pot I always used:-)
>
>I like that!
>
>>
>> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
>> full on Sunday night. I serve it with all the vegetables and strippedof
>> turkey as well as the slices so it makes a real mea soup. As the pot was
>> so full I didn't add some beans as I usually do, but they were ot really
>> missed.
>
>I, too, just bought myself a 5.5 qt Staub cocotte.... my 9 qt Le Creuset
>is so big and heavy and often only half full or less. Got a good deal,
>too, and it's the perfect size for most of what I make in it. Except
>stock, where I use two whole chickens, or a large beef braise. Lighter,
>too, and I prefer its looks.
>
>>
>> Tonight I am serving this with a green and grape tomato salad,w with my
>> own vinegrette salad adn home made apple sauce which I made form one of
>> those huge bags of Granny Smith apples they sell at Fairway for $2 with a
>> few bad spots in them. Perfect for sauce as the dings are easily removed.
>> Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
>> cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
>> made 2 quarts of sauce, one of which went while the grandkids were here
>> for the second half of Channuka. Although the kids don't eat fresh fruit,
>> applesauce seems to work well, so I like to make it for them.
>>
>> OK, now what did you do with your holiday leftovers?
>>
>
>Ain't got none. T'day was my holiday this year, visited other for the
>goyishe celebrations. :-)
>
>Grannies are the only apples I use for anything... tart is best!
>
>Susan


I love Royal Gala apples! They are strongly flavored, much like
Grannies, but remind me a lot of my old favorite (which nobody seems
to grow anymore) the Winesap apple. I use them for everything...
eating or cooking.

Evelyn

Tonight is the combined birthday dinner for my sons (one turned 17
yesterday, one 22 tomorrow). We are having roast pork with crackling,
roasted vegetables and fresh greens (cooked), gravy, mint jelly
(commercial), apple sauce and the pièce de résistance according to the
boys) chocolate mud cake! Will be me, my 4 youngest, their dad and
his partner. It will be very rowdy as all 4 kids have social
hyperactivity. I am currently trying to work out how long to cook this
4kg pork in an oven that is in F not C!

"W. Baker" <[email protected]> wrote in message
news:je04so$f9l$[email protected]..
> OK, following Susan;s suggestions here goes. Not very exciting but
> something I alwasy enjoy.
>
> tonight my som Jon is coming for dinner and we will finish up the
> turkey
> carcasse (or is it carcase) soup I made a few days ago form the
> left-overs
> from my recent turkey that was 17lbs when all I wanted was a 12-14
> pounder.
>
> There is never a recipe for this kind of sop as it is a kind of
> cleanout
> the fridge one. this time I had tne turkey bones adn some skin as
> well as
> a few good slics that I saved to put in only at the end. I have been
> making too much soup lately so have bought a new 5 qt soup or
> cassarole pt
> so I can't keep making so much that my small freezer on top of the
> fridge
> can't hold it.
>
> I added a huge onion, the remains of a celery, leaves adn all(about a
> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would
> have
> been better), 1 good sized white turnip, 2 very large carrots, the
> remaining gravy form the turkey, salt and pepper, thickly sliced
> crinini
> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
> removed at the end of cooking. about 2 quarts of water(to fill the
> pot
> after all the ingredients were in).
>
> I put hese all together along with some dried pepper flakes and cooked
> for
> somwhat over an hour. Then I added htose muchrooms and the sliced
> turkey
> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
> minutes more until the mushrooms began to soften.
>
> This was very good, but a bit hotter than I planned. I guess my hand
> is
> t\still used to the 8 quart stock pot I always used:-)
>
> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
> full on Sunday night. I serve it with all the vegetables and
> strippedof
> turkey as well as the slices so it makes a real mea soup. As the pot
> was
> so full I didn't add some beans as I usually do, but they were ot
> really
> missed.
>
> Tonight I am serving this with a green and grape tomato salad,w with
> my
> own vinegrette salad adn home made apple sauce which I made form one
> of
> those huge bags of Granny Smith apples they sell at Fairway for $2
> with a
> few bad spots in them. Perfect for sauce as the dings are easily
> removed.
> Granny Smith makes fabulous applesauce along with lemon juice(fresh0
> and
> cinnamon to taste. The big bag which I am sure weight more than 5
> lbs,
> made 2 quarts of sauce, one of which went while the grandkids were
> here
> for the second half of Channuka. Although the kids don't eat fresh
> fruit,
> applesauce seems to work well, so I like to make it for them.
>
> OK, now what did you do with your holiday leftovers?
>
> Wendy
>

"W. Baker" <[email protected]> wrote in message
news:je04so$f9l$[email protected]..
> OK, following Susan;s suggestions here goes. Not very exciting but
> something I alwasy enjoy.
>
> tonight my som Jon is coming for dinner and we will finish up the turkey
> carcasse (or is it carcase) soup I made a few days ago form the left-overs
> from my recent turkey that was 17lbs when all I wanted was a 12-14
> pounder.
>
> There is never a recipe for this kind of sop as it is a kind of cleanout
> the fridge one. this time I had tne turkey bones adn some skin as well as
> a few good slics that I saved to put in only at the end. I have been
> making too much soup lately so have bought a new 5 qt soup or cassarole pt
> so I can't keep making so much that my small freezer on top of the fridge
> can't hold it.
>
> I added a huge onion, the remains of a celery, leaves adn all(about a
> hthird) , 1 15 oz can of tomatoes(chopped this time, crushed would have
> been better), 1 good sized white turnip, 2 very large carrots, the
> remaining gravy form the turkey, salt and pepper, thickly sliced crinini
> mushrooms added at the end, a few sprigs of fresh thyme and rosemary,
> removed at the end of cooking. about 2 quarts of water(to fill the pot
> after all the ingredients were in).
>
> I put hese all together along with some dried pepper flakes and cooked for
> somwhat over an hour. Then I added htose muchrooms and the sliced turkey
> cut into abut 1-2 in ch pieces, removed herb sprigs and cooked a fe
> minutes more until the mushrooms began to soften.
>
> This was very good, but a bit hotter than I planned. I guess my hand is
> t\still used to the 8 quart stock pot I always used:-)
>
> This resulted in a bit over 2 1/2 quarts of soup AFTER I had two bowls
> full on Sunday night. I serve it with all the vegetables and strippedof
> turkey as well as the slices so it makes a real mea soup. As the pot was
> so full I didn't add some beans as I usually do, but they were ot really
> missed.
>
> Tonight I am serving this with a green and grape tomato salad,w with my
> own vinegrette salad adn home made apple sauce which I made form one of
> those huge bags of Granny Smith apples they sell at Fairway for $2 with a
> few bad spots in them. Perfect for sauce as the dings are easily removed.
> Granny Smith makes fabulous applesauce along with lemon juice(fresh0 and
> cinnamon to taste. The big bag which I am sure weight more than 5 lbs,
> made 2 quarts of sauce, one of which went while the grandkids were here
> for the second half of Channuka. Although the kids don't eat fresh fruit,
> applesauce seems to work well, so I like to make it for them.
>
> OK, now what did you do with your holiday leftovers?

No holiday leftovers here!

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
>
> On 1/3/2012 7:01 PM, W. Baker wrote:

>> OK, now what did you do with your holiday leftovers?
>>
>
> Ain't got none. T'day was my holiday this year, visited other for the
> goyishe celebrations. :-)

Me either. I did cook some things during the holidays that I don't normally
make during the year, and had a bite or two of some of them, a cookie, a
piece of divinity etc., but yesterday cleaned out all the sugar, flour, etc.
and sent them home with my friend. DH has pretty much gone lower carb the
past few months (for his heartburn) which he was amazed that it left so
quickly, so it's really a lot easier for both of us that way.

Cheri

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
> Tonight is the combined birthday dinner for my sons (one turned 17
> yesterday, one 22 tomorrow). We are having roast pork with crackling,
> roasted vegetables and fresh greens (cooked), gravy, mint jelly
> (commercial), apple sauce and the pièce de résistance according to the
> boys) chocolate mud cake! Will be me, my 4 youngest, their dad and his
> partner. It will be very rowdy as all 4 kids have social hyperactivity. I
> am currently trying to work out how long to cook this 4kg pork in an oven
> that is in F not C!

Mmmmm roast pork with crackling, now that's some good eating.

http://www.texloc.com/closet/cl_cel_fah_chart.html

On 1/3/2012 5:01 PM, W. Baker wrote:
> OK, now what did you do with your holiday leftovers?
>
> Wendy

oh dang

ok,, making Turkey soup tomorrow (with pot barley this time, just cause)

surgery is on Thursday and i have to travel out of town to pick teenlet
up at the 1/2 way point

this will give the boys something to eat in the meantime

ty!

going to start the pot now

kate

On 1/3/2012 5:12 PM, Susan wrote:
> Okay, so this is very different from how I make it, more stew like,
> interesting! I never have thought to put tomato or hot pepper into
> turkey soup, nor gravy, but that must make a really hearty meal type soup.

Stoup!!! my favourite food

if it has dumplings, it's stew

LOL

hmm, never thought to make gravy, it's pretty thick as Stoup already

kate

On 1/3/2012 5:51 PM, Ozgirl wrote:
> I am currently trying to work out how long to cook this 4kg pork in an
> oven that is in F not C!

bone in? or tenderloin?

tenderloin takes about 2.5 hours for 4 kg as long as it's wrapped and
not long and thin

then add the 30 min rest

eh, bone in should be close to that, i go by the cracklin condition

kate

x-no-archive: yes

On 1/3/2012 7:47 PM, Evelyn wrote:

> I love Royal Gala apples! They are strongly flavored, much like
> Grannies, but remind me a lot of my old favorite (which nobody seems
> to grow anymore) the Winesap apple. I use them for everything...
> eating or cooking.

I don't eat fruit much, but when I do, I avoid sweet apples, by
preference and for health... I buy the tiniest apples I can find, except
for slicing for the gooey apples and sweet potatoes I make for Thanksgiving.

I think empires are good (and small!), and Gala, Jonagold, Fuji... but I
prefer tart and I LOVE that bright green. :-)

Winesap, isn't that the old traditional pie apple?

Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: On 1/3/2012 7:47 PM, Evelyn wrote:

: > I love Royal Gala apples! They are strongly flavored, much like
: > Grannies, but remind me a lot of my old favorite (which nobody seems
: > to grow anymore) the Winesap apple. I use them for everything...
: > eating or cooking.

: I don't eat fruit much, but when I do, I avoid sweet apples, by
: preference and for health... I buy the tiniest apples I can find, except
: for slicing for the gooey apples and sweet potatoes I make for Thanksgiving.

: I think empires are good (and small!), and Gala, Jonagold, Fuji... but I
: prefer tart and I LOVE that bright green. :-)

: Winesap, isn't that the old traditional pie apple?

: Susan

I don't know, but my mother preferred Rhode Island Greenings. I can
occasionally get them at a small local farmers market in Lincoln Square
for my thanksgiving only top crust apple pie.

Wendy

Tiger Lily <[email protected]> wrote:
: On 1/3/2012 5:12 PM, Susan wrote:
: > Okay, so this is very different from how I make it, more stew like,
: > interesting! I never have thought to put tomato or hot pepper into
: > turkey soup, nor gravy, but that must make a really hearty meal type soup.

: Stoup!!! my favourite food

: if it has dumplings, it's stew

: LOL

: hmm, never thought to make gravy, it's pretty thick as Stoup already

: kate

My gravies are alwasy thin. I have never thickened them nor did my
mother.

Wendy

x-no-archive: yes

On 1/3/2012 8:05 PM, Cheri wrote:

> Me either. I did cook some things during the holidays that I don't
> normally make during the year, and had a bite or two of some of them, a
> cookie, a piece of divinity etc., but yesterday cleaned out all the
> sugar, flour, etc. and sent them home with my friend. DH has pretty much
> gone lower carb the past few months (for his heartburn) which he was
> amazed that it left so quickly, so it's really a lot easier for both of
> us that way.

Do you remember how predictable and consistent those reports used to be
from newbies on asdlc? Low carbing induced immediate relief/cure of
GERD, IBS and even asthma (or radically reduced them) to the point of no
longer needing meds or dramatically reducing them.

Happened on ASD, too, when Liz (Green Lizard? IIRC) found she rarely
needed her asthma inhalers upon commencing low carb. Never seems to
fail. It think rosacea improves, too.

Susan

On 1/3/2012 6:39 PM, Tiger Lily wrote:
> surgery is on Thursday and i have to travel out of town to pick teenlet
> up at the 1/2 way point

d'oh Wed i travel out of town, Thur is surgery
gack! i hate it when i do that!

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

x-no-archive: yes

On 1/3/2012 8:40 PM, Tiger Lily wrote:

> Stoup!!! my favourite food
>

Are you sure that's not stewp? ;-)

Susan

On 1/3/2012 7:10 PM, W. Baker wrote:
> Tiger Lily<[email protected]> wrote:
> : On 1/3/2012 5:12 PM, Susan wrote:
> :> Okay, so this is very different from how I make it, more stew like,
> :> interesting! I never have thought to put tomato or hot pepper into
> :> turkey soup, nor gravy, but that must make a really hearty meal type soup.
>
> : Stoup!!! my favourite food
>
> : if it has dumplings, it's stew
>
> : LOL
>
> : hmm, never thought to make gravy, it's pretty thick as Stoup already
>
> : kate
>
> My gravies are alwasy thin. I have never thickened them nor did my
> mother.
>
> Wendy

ahh, you do the same as i do

the contents in the Stoup make the Stoup thick enough, no need to
'thicken them'

Stoup is one of my favourite meal(s). (s) as i never make 1 days'
serving, grin

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 7:15 PM, Susan wrote:
> x-no-archive: yes
>
> On 1/3/2012 8:40 PM, Tiger Lily wrote:
>
>> Stoup!!! my favourite food
>>
>
> Are you sure that's not stewp? ;-)
>
> Susan

definitely not
there is Stuart
there is Stewart
one is spelled wrong

StoUp
lol


--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.

On 1/3/2012 7:13 PM, Susan wrote:
> Happened on ASD, too, when Liz (Green Lizard? IIRC) found she rarely
> needed her asthma inhalers upon commencing low carb. Never seems to
> fail. It think rosacea improves, too.

Liz, aka Country still comes to chat occasionally

almost every problem she has had has been eliminated over the past.... ?
6 or 7? years

kate

--
Never argue with IDIOTS, they only drag you down to their level and beat
you up with experience. Dedicated to JB 1/2/12.