Thread: Shicken soup and Amish noodles

Melba's Jammin' wrote:
> Yesterday began with 72 degrees at 6:00 a.m. and got colder. By
> mid-morning it was raining, breezy (felt good at first), and cold. I
> took my last bag of chicken backs from the freezer and thawed them in a
> pot of water in the kitchen sink, cleaned them a bit and made a vat of
> shicken soup.
>
> On Saturday I'd bought a couple parsnips for just such a recipe and
> commenced to making soup. I put in a nice-size sprig of fresh rosemary,
> too. I don't usually include that in my soup. I added a couple pinches
> of saffron for color.
>
> The kettle simmered for a couple-three hours or so and I picked off
> enough meat for two bowlsful for last night's dinner. I poured the hot
> soup over some Amish-made noodles purchased in Indiana.
>
> So far I have yet to understand why the Amish enjoy a reputation as fine
> cooks. I was underwhelmed with these noodles. I'll have to check the
> ingredient list to see if there was any salt in them; they were pretty
> tasteless.
>
>
How did you like the addition of rosemary? I always include it when
roasting chicken, but haven't added it to soup yet ...

Melba's Jammin' wrote:

> Yesterday began with 72 degrees at 6:00 a.m. and got colder. By
> mid-morning it was raining, breezy (felt good at first), and cold. I
> took my last bag of chicken backs from the freezer and thawed them in a
> pot of water in the kitchen sink, cleaned them a bit and made a vat of
> shicken soup.
>
> On Saturday I'd bought a couple parsnips for just such a recipe and
> commenced to making soup. I put in a nice-size sprig of fresh rosemary,
> too. I don't usually include that in my soup. I added a couple pinches
> of saffron for color.
>
> The kettle simmered for a couple-three hours or so and I picked off
> enough meat for two bowlsful for last night's dinner. I poured the hot
> soup over some Amish-made noodles purchased in Indiana.
>
> So far I have yet to understand why the Amish enjoy a reputation as fine
> cooks. I was underwhelmed with these noodles. I'll have to check the
> ingredient list to see if there was any salt in them; they were pretty
> tasteless.


Amish "spicing" is pretty underwhelming, Barb, their food is the essence of
"plain food"...


--
Best
Greg

In article <gd30ed$6fi$[email protected]>,
flitterbit <[email protected]> wrote:

> Melba's Jammin' wrote:
(snip)
> > On Saturday I'd bought a couple parsnips for just such a recipe and
> > commenced to making soup. I put in a nice-size sprig of fresh rosemary,
> > too. I don't usually include that in my soup. I added a couple pinches
> > of saffron for color.

> How did you like the addition of rosemary? I always include it when
> roasting chicken, but haven't added it to soup yet ...

I think it is rather nice and something I will do again. The piece I
added to the kettle was about 4" long. (Yeay, Arri!!)

I bought some bulk-packaged chicken base at Yoder's Red Barn store in
Shipshewana and used a fair amount of that , too. It enabled me to
increase the volume of my soup by about a half gallon.

I'll defat the rest of it tonight and freeze some 3-cup packages of
broth. I love chicken soup. And I love my own homemade noodles with
it. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article <[email protected]> ,
"Gregory Morrow" <[email protected]> wrote:

> Melba's Jammin' wrote:

> > So far I have yet to understand why the Amish enjoy a reputation as fine
> > cooks. I was underwhelmed with these noodles. I'll have to check the
> > ingredient list to see if there was any salt in them; they were pretty
> > tasteless.
>
>
> Amish "spicing" is pretty underwhelming, Barb, their food is the essence of
> "plain food"...

I don't mind plain food. Most of what I prepare is pretty plain
compared to many folks who contribute here. These noodles are just
plain blah.

I checked the ingredient list on the package. No salt. Explains
everything.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' wrote:
> In article <gd30ed$6fi$[email protected]>,
> flitterbit <[email protected]> wrote:
>
>> Melba's Jammin' wrote:
> (snip)
>>> On Saturday I'd bought a couple parsnips for just such a recipe and
>>> commenced to making soup. I put in a nice-size sprig of fresh rosemary,
>>> too. I don't usually include that in my soup. I added a couple pinches
>>> of saffron for color.
>
>> How did you like the addition of rosemary? I always include it when
>> roasting chicken, but haven't added it to soup yet ...
>
> I think it is rather nice and something I will do again. The piece I
> added to the kettle was about 4" long. (Yeay, Arri!!)
>
> I bought some bulk-packaged chicken base at Yoder's Red Barn store in
> Shipshewana and used a fair amount of that , too. It enabled me to
> increase the volume of my soup by about a half gallon.
>
> I'll defat the rest of it tonight and freeze some 3-cup packages of
> broth. I love chicken soup. And I love my own homemade noodles with
> it. :-)
>
>
Sounds really good; I think I'll add some rosemary to my next batch

Melba's Jammin' wrote:

> Yesterday began with 72 degrees at 6:00 a.m. and got colder. By
> mid-morning it was raining, breezy (felt good at first), and cold. I
> took my last bag of chicken backs from the freezer and thawed them in a
> pot of water in the kitchen sink, cleaned them a bit and made a vat of
> shicken soup.
>
> On Saturday I'd bought a couple parsnips for just such a recipe and
> commenced to making soup. I put in a nice-size sprig of fresh rosemary,
> too. I don't usually include that in my soup. I added a couple pinches
> of saffron for color.
>
> The kettle simmered for a couple-three hours or so and I picked off
> enough meat for two bowlsful for last night's dinner. I poured the hot
> soup over some Amish-made noodles purchased in Indiana.
>
> So far I have yet to understand why the Amish enjoy a reputation as fine
> cooks. I was underwhelmed with these noodles. I'll have to check the
> ingredient list to see if there was any salt in them; they were pretty
> tasteless.

My 14 year old son likes great big thick Amish noodles - the kind that
take 20 minutes of boiling in seriously salty water to be edible.

He eats them with butter and sea salt and considers them a delicacy.

Melba's Jammin' <[email protected]> wrote:

> So far I have yet to understand why the Amish enjoy a reputation as fine
> cooks. I was underwhelmed with these noodles. I'll have to check the
> ingredient list to see if there was any salt in them; they were pretty
> tasteless.

The Amish noodles we used to get in PA really sucked. They broke
apart and were mushy. I bought some a few months ago just for
kicks, and I did - kicked myself in the head.

I only buy the stuff from the factories or the Chinese grocer.

-sw

Melba's Jammin' wrote:
>
> In article <gd30ed$6fi$[email protected]>,
> flitterbit <[email protected]> wrote:
>
> > Melba's Jammin' wrote:
> (snip)
> > > On Saturday I'd bought a couple parsnips for just such a recipe and
> > > commenced to making soup. I put in a nice-size sprig of fresh rosemary,
> > > too. I don't usually include that in my soup. I added a couple pinches
> > > of saffron for color.
>
> > How did you like the addition of rosemary? I always include it when
> > roasting chicken, but haven't added it to soup yet ...
>
> I think it is rather nice and something I will do again. The piece I
> added to the kettle was about 4" long. (Yeay, Arri!!)

LOL. Use it wisely; have harvested as much as we care to cut off for
now. No more until the spring!

>
> I bought some bulk-packaged chicken base at Yoder's Red Barn store in
> Shipshewana and used a fair amount of that , too. It enabled me to
> increase the volume of my soup by about a half gallon.
>
> I'll defat the rest of it tonight and freeze some 3-cup packages of
> broth. I love chicken soup. And I love my own homemade noodles with
> it. :-)
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller, Thelma and Louise
> On the Road Again - It is Finished

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
>> So far I have yet to understand why the Amish enjoy a reputation as fine
> cooks. I was underwhelmed with these noodles. I'll have to check the
> ingredient list to see if there was any salt in them; they were pretty
> tasteless.

I'm not sure where you got the idea that the Amish are fine cooks.
Amish food is meant to be filling and cheap. Tastiness is a side-effect.

dejablues <[email protected]> wrote:

> I'm not sure where you got the idea that the Amish are fine cooks.
> Amish food is meant to be filling and cheap. Tastiness is a side-effect.

Whadya mean? Horehound candy has LOTS of flavor!

-sw

"dejablues" <[email protected]>
news:gd3dhb$urg$[email protected]: in rec.food.cooking

>
> "Melba's Jammin'" <[email protected]> wrote in message
> news:[email protected]..
>>> So far I have yet to understand why the Amish enjoy a reputation as
>>> fine
>> cooks. I was underwhelmed with these noodles. I'll have to check
>> the ingredient list to see if there was any salt in them; they were
>> pretty tasteless.
>
> I'm not sure where you got the idea that the Amish are fine cooks.
> Amish food is meant to be filling and cheap. Tastiness is a
> side-effect.

That has always been my experience when I'd visit the Amish communities in
Illinois. The food was never what I would consider "fine". However, the
Amish make some fantastic quilts.

Michael

--
October 10, 1795

Mint hires first women - The United States Mint hired its first two female
employees on this day in 1795. They were put to work as adjusters.

Find me at: - michael at lonergan dot us dot com

In article <gd3dhb$urg$[email protected]>,
"dejablues" <[email protected]> wrote:

> "Melba's Jammin'" <[email protected]> wrote in message
> news:[email protected]..
> >> So far I have yet to understand why the Amish enjoy a reputation as fine
> > cooks. I was underwhelmed with these noodles. I'll have to check the
> > ingredient list to see if there was any salt in them; they were pretty
> > tasteless.
>
> I'm not sure where you got the idea that the Amish are fine cooks.
> Amish food is meant to be filling and cheap. Tastiness is a side-effect.

:-) Thanks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

In article <[email protected] 0>,
"Michael \"Dog3\"" <[email protected]> wrote:

> "dejablues" <[email protected]>

> > I'm not sure where you got the idea that the Amish are fine cooks.

> Illinois. The food was never what I would consider "fine". However, the
> Amish make some fantastic quilts.
>
> Michael

I used the word 'fine' to mean competent and better than average. I
might have just said "good cooks."

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

On Tue 14 Oct 2008 07:45:50p, Melba's Jammin' told us...

> In article <gd3dhb$urg$[email protected]>,
> "dejablues" <[email protected]> wrote:
>
>> "Melba's Jammin'" <[email protected]> wrote in message
>> news:[email protected]..
>> >> So far I have yet to understand why the Amish enjoy a reputation as
>> >> fine
>> > cooks. I was underwhelmed with these noodles. I'll have to check
>> > the ingredient list to see if there was any salt in them; they were
>> > pretty tasteless.
>>
>> I'm not sure where you got the idea that the Amish are fine cooks.
>> Amish food is meant to be filling and cheap. Tastiness is a
>> side-effect.
>
>:-) Thanks.
>

They do bake some of the most delicious pies I've ever eaten. In fact,
eating in various restaurants in Ohio's Amish country, I don't recall ever
having a bad meal. There's no doubt that this is not gourmet cooking, nor
is it meant to be, but most of it is very tasty home-style cooking. The
fact that it is not usually highly seasoned may not appeal to some.

"Cooking From Quilt Country", "Heirloom Recipes", and other books by Marcia
Adams are a tribute to many of the best Amish recipes.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 4hrs 13mins
*******************************************
It's all in the mind, ya know.
*******************************************

"Melba's Jammin'" <[email protected]> wrote in message
news:[email protected]..
> In article <gd3dhb$urg$[email protected]>,
> "dejablues" <[email protected]> wrote:
>
>> "Melba's Jammin'" <[email protected]> wrote in message
>> news:[email protected]..
>> >> So far I have yet to understand why the Amish enjoy a reputation as
>> >> fine
>> > cooks. I was underwhelmed with these noodles. I'll have to check the
>> > ingredient list to see if there was any salt in them; they were pretty
>> > tasteless.
>>
>> I'm not sure where you got the idea that the Amish are fine cooks.
>> Amish food is meant to be filling and cheap. Tastiness is a side-effect.
>
> :-) Thanks.

Heh. I abhor the Amish, I think they suck all around, in every aspect of
life. I wish PA was rid of them. My fondest hope is that they will inbreed
themselves out of existence.

On Tue, 14 Oct 2008 17:12:25 -0500, Melba's Jammin'
<[email protected]> wrote:

>I think it is rather nice and something I will do again. The piece I
>added to the kettle was about 4" long. (Yeay, Arri!!)

Try stripping the needles chopping them next time.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 14 Oct 2008 15:21:37 -0500, Melba's Jammin'
<[email protected]> wrote:

>The kettle simmered for a couple-three hours or so and I picked off
>enough meat for two bowlsful for last night's dinner. I poured the hot
>soup over some Amish-made noodles purchased in Indiana.
>
>So far I have yet to understand why the Amish enjoy a reputation as fine
>cooks. I was underwhelmed with these noodles. I'll have to check the
>ingredient list to see if there was any salt in them; they were pretty
>tasteless.

If they were dried, did you reconstitute/cook them in salted water?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.61...
>>
>
> They do bake some of the most delicious pies I've ever eaten. In fact,
> eating in various restaurants in Ohio's Amish country, I don't recall ever
> having a bad meal. There's no doubt that this is not gourmet cooking, nor
> is it meant to be, but most of it is very tasty home-style cooking. The
> fact that it is not usually highly seasoned may not appeal to some.
>
> "Cooking From Quilt Country", "Heirloom Recipes", and other books by
> Marcia
> Adams are a tribute to many of the best Amish recipes.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)
>

The best chicken fried steak and pie I've ever had was at a little Mennonite
restuarant.

Ms P

In article <[email protected] >,
Wayne Boatwright <[email protected]> wrote:

> On Tue 14 Oct 2008 07:45:50p, Melba's Jammin' told us...
>
> > In article <gd3dhb$urg$[email protected]>,
> > "dejablues" <[email protected]> wrote:
> >
> >> "Melba's Jammin'" <[email protected]> wrote in message
> >> news:[email protected]..
> >> >> So far I have yet to understand why the Amish enjoy a reputation as
> >> >> fine
> >> > cooks. I was underwhelmed with these noodles. I'll have to check
> >> > the ingredient list to see if there was any salt in them; they were
> >> > pretty tasteless.
> >>
> >> I'm not sure where you got the idea that the Amish are fine cooks.
> >> Amish food is meant to be filling and cheap. Tastiness is a
> >> side-effect.
> >
> >:-) Thanks.
> >
>
> They do bake some of the most delicious pies I've ever eaten. In fact,
> eating in various restaurants in Ohio's Amish country, I don't recall ever
> having a bad meal. There's no doubt that this is not gourmet cooking, nor
> is it meant to be, but most of it is very tasty home-style cooking. The
> fact that it is not usually highly seasoned may not appeal to some.

I'm inclined to agree about the baking vs the cooking, Wayne. I ate an
incredibly delicious cinnamon roll on my trip that I would attribute to
an Amish woman's skill. AFA the lack of seasoning goes, I don't mind
that. I'm a pretty plain cook, myself. AFA it being gourmet cooking,
I remember a conversation with Judith Bell, then editor of the
Minneapolis Star Tribune's Taste section, and her comment that 'gourmet'
really means well-prepared. She was talking about meatloaf; that, done
well, it could be a gourmet meal. That a bunch of expensive ingredients
does not, of itself, mean gourmet food. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished