Thread: Ping: Dimitri re Avoglemono Soup

Il 11/11/2010 18:12, Terry Pulliam Burd ha scritto:

> Thought you might like to weigh in on this week's LA Times' food
> section column, "Culinary SOS," which shares a request for Taverna
> Tony's Avgolemono Soup. For my money, I like the one you so kindly
> shared with me that your mother used to make.
>
> http://www.latimes.com/features/food...,5579868.story
>
> http://preview.tinyurl.com/292htzx
>
> I'll take your version over ol' Tony's, thanks

"2 1/2 quarts chicken broth, divided"

What does "divided" mean? That they have skimmed the fat floating on top?
--
Vilco
And the Family Stone
So che faccio il tuo gioco rispondendo a questo post

On Thu, 11 Nov 2010 18:58:41 +0100, ViLco <[email protected]> wrote:

> Il 11/11/2010 18:12, Terry Pulliam Burd ha scritto:
>
> > Thought you might like to weigh in on this week's LA Times' food
> > section column, "Culinary SOS," which shares a request for Taverna
> > Tony's Avgolemono Soup. For my money, I like the one you so kindly
> > shared with me that your mother used to make.
> >
> > http://www.latimes.com/features/food...,5579868.story
> >
> > http://preview.tinyurl.com/292htzx
> >
> > I'll take your version over ol' Tony's, thanks
>
> "2 1/2 quarts chicken broth, divided"
>
> What does "divided" mean? That they have skimmed the fat floating on top?

It means you need 2 1/2 quarts total and you'll be cooking with part
of it, then another part. I see it says to use 3 cups in Step 1.
Step 3 uses the remaining broth.

--

Never trust a dog to watch your food.

"Terry Pulliam Burd" <[email protected]> wrote in message
news:[email protected]..
> Thought you might like to weigh in on this week's LA Times' food
> section column, "Culinary SOS," which shares a request for Taverna
> Tony's Avgolemono Soup. For my money, I like the one you so kindly
> shared with me that your mother used to make.
>
> http://www.latimes.com/features/food...,5579868.story
>
> http://preview.tinyurl.com/292htzx
>
> I'll take your version over ol' Tony's, thanks
>
> Terry "Squeaks" Pulliam Burd


Thanks love,

as a matter of fact I poached some "bone in"chicken breasts in chicken broth
this morning for chicken enchiladas tonight. Probably swisas. The reaming
liquid was so flavorful I'm going to make some avgolemono for lunch or a
starter for dinner.

:-)

Dimitri

Waste not want not.

:-)

On Thu, 11 Nov 2010 11:22:19 -0800, "Dimitri" <[email protected]>
wrote:

>"Terry Pulliam Burd" <[email protected]> wrote in message
>news:[email protected]. .
>> Thought you might like to weigh in on this week's LA Times' food
>> section column, "Culinary SOS," which shares a request for Taverna
>> Tony's Avgolemono Soup. For my money, I like the one you so kindly
>> shared with me that your mother used to make.
>>
>> http://www.latimes.com/features/food...,5579868.story
>>
>> http://preview.tinyurl.com/292htzx
>>
>> I'll take your version over ol' Tony's, thanks
>>
>> Terry "Squeaks" Pulliam Burd
>
>
>Thanks love,
>
>as a matter of fact I poached some "bone in"chicken breasts in chicken broth
>this morning for chicken enchiladas tonight. Probably swisas. The reaming
>liquid was so flavorful I'm going to make some avgolemono for lunch or a
>starter for dinner.
>
>:-)
>
>Dimitri
>
>Waste not want not.
>
>:-)
>
Dimitri, I could have sworn I had that recipe but I don't. Could you
please re-post it.

Thank you so much.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 11/10/10
Watkins natural spices
www.apinchofspices.com

On Thu, 11 Nov 2010 11:22:19 -0800, "Dimitri" <[email protected]>
arranged random neurons and said:

>as a matter of fact I poached some "bone in"chicken breasts in chicken broth
>this morning for chicken enchiladas tonight. Probably swisas. The reaming
>liquid was so flavorful I'm going to make some avgolemono for lunch or a
>starter for dinner.

Wish I'd never seen the article. Am really jonesin' for that soup, but
am leaving at oh-dark-thirty tomorrow for the Republik of Texas for a
long weekend, and it'll have to wait until next week. Froze some
leftover broth just for this purpose.

Talk about carrying coals to Newcastle, we're going to visit a
great-uncle who's originally from Kentucky and loves southern cooking.
Every time we visit, he's about as subtle as a train wreck in
"hinting" for me to get my butt in the kitchen and whomp up some
buttermilk biscuits, grits, eggs and country ham. He'd eat it 3 times
a day if I'd let him. And the "coals to Newcastle" is me bringing real
grits with me, as I know from experience you can't find Real Grits
around Austin - at least, none that I've found.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Dimitri;1547455 Wrote:
> "Terry Pulliam Burd" [email protected] wrote in message
> news:[email protected]..-
> Thought you might like to weigh in on this week's LA Times' food
> section column, "Culinary SOS," which shares a request for Taverna
> Tony's Avgolemono Soup. For my money, I like the one you so kindly
> shared with me that your mother used to make.
>
> 'Culinary SOS: Avgolemono soup - latimes.com'
> (http://tinyurl.com/292htzx)
>
> 'TinyURL.com - shorten that long URL into a tiny URL'
> (http://preview.tinyurl.com/292htzx)
>
> I'll take your version over ol' Tony's, thanks
>
> Terry "Squeaks" Pulliam Burd-
>
>
> Thanks love,
>
> as a matter of fact I poached some "bone in"chicken breasts in chicken
> broth
> this morning for chicken enchiladas tonight. Probably swisas. The
> reaming
> liquid was so flavorful I'm going to make some avgolemono for lunch or a
>
> starter for dinner.
>
> :-)
>
> Dimitri
>
> Waste not want not.
>
> :-)

People tend to associate enchiladas with the ones they get at Tex-Mex
restaurants. The enchilada suiza is one of my main meals, with fresh
salad (tomatoes and onions left to sit in some vinegar or lime juice and
your favorite oil, with cilantro on top) and yellow rice (flavored with
stock, garlic, a bit of cilantro and pulverized chiles; ancho the last
time I miade it mild.)

A creamy enchilada left with some Mexican earthiness.

Thanks for the soup recipe. Sounds delish!!




--
Gorio

On Thu, 11 Nov 2010 22:38:11 -0800, Terry Pulliam Burd
<[email protected]> wrote:

> And the "coals to Newcastle" is me bringing real
> grits with me, as I know from experience you can't find Real Grits
> around Austin - at least, none that I've found.

No kidding? I thought Texas was filled with grits eaters!

--

Never trust a dog to watch your food.