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Thread: Ping: Dimitri re Avoglemono Soup

  1. #1
    Terry Pulliam Burd Guest

    Default Ping: Dimitri re Avoglemono Soup

    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

    --

    "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"

  2. #2
    ViLco Guest

    Default Re: 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

  3. #3
    sf Guest

    Default Re: Ping: Dimitri re Avoglemono Soup

    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.

  4. #4
    Dimitri Guest

    Default Re: Dimitri re Avoglemono Soup

    "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.

    :-)



  5. #5
    koko Guest

    Default Re: Dimitri re Avoglemono Soup

    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


  6. #6
    Terry Pulliam Burd Guest

    Default Re: Dimitri re Avoglemono Soup

    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"

  7. #7
    Gorio Guest

    Default Re: Ping: Dimitri re Avoglemono Soup


    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

  8. #8
    sf Guest

    Default Re: Dimitri re Avoglemono Soup

    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.

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