Question of the Day - Tuesday, November 8

blueyedgirl5946

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I like soup, most any kind. My favorite is just tomato soup, but the canned kind has wheat added and I can't eat it.

So my second favorite is chicken soup. I like to make it with stock, chicken, carrot rounds, celery and rice. :nod:
 

Winchester

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Rick loves split pea with ham. But the only one he really likes is mine. I've never liked split pea with ham until I started making it. He also loves New England clam chowder.

I love vegetarian chili (although I'd never turn chili down if it had meat either). My mom has a good recipe for crock pot chili that I make when the weather starts to get cooler. It makes a huge crock pot full and I always have extra to tuck into the freezer. Chili with cornbread Mmmmm 


A good chicken corn soup is perfect comfort food....especially if it has rivels, lots of rivels. Similarly, I have a recipe for a decadent Farmhouse Corn Chowder that is simply delicious. It's in a cookbook called 50 Great Chowders and it is great.

My favorite soup, hands down, is French Onion soup. I can't make it, I've tried. Several different recipes. Oh, I can make it. But it's lacking in that soulfulness that French Onion soup really is. I don't know what I'm doing wrong. (We spent a weekend at a B & B in Lancaster County; the French Onion soup was spectacularly decadent, to the point where, when I ate my first spoonful, Rick said that I closed my eyes and sighed with joy. Alas, they would not give out their recipe and I've been searching ever since.)

I despise New England Clam Chowder. 
 
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Kat0121

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Rick loves split pea with ham. But the only one he really likes is mine. I've never liked split pea with ham until I started making it. He also loves New England clam chowder.

I love vegetarian chili (although I'd never turn chili down if it had meat either). My mom has a good recipe for crock pot chili that I make when the weather starts to get cooler. It makes a huge crock pot full and I always have extra to tuck into the freezer. Chili with cornbread Mmmmm 


A good chicken corn soup is perfect comfort food....especially if it has rivels, lots of rivels. Similarly, I have a recipe for a decadent Farmhouse Corn Chowder that is simply delicious. It's in a cookbook called 50 Great Chowders and it is great.

My favorite soup, hands down, is French Onion soup. I can't make it, I've tried. Several different recipes. Oh, I can make it. But it's lacking in that soulfulness that French Onion soup really is. I don't know what I'm doing wrong. (We spent a weekend at a B & B in Lancaster County; the French Onion soup was spectacularly decadent, to the point where, when I ate my first spoonful, Rick said that I closed my eyes and sighed with joy. Alas, they would not give out their recipe and I've been searching ever since.)

I despise New England Clam Chowder. 
Oh French onion. How could I have forgotten you? Please forgive me. I will always love you 
  


Have you tried Julia Child's recipe (or an adaptation of it)? I miss Julia. She was amazing. 


I found this which is a variation of her recipe that uses high quality pork stock instead of beef or chicken (or a mix of the two as I have used in the past)  


http://starvingofftheland.com/2012/12/onion-soup-with-authority/

This is Julia's recipe from an episode of "The French Chef"

http://www.food.com/recipe/authentic-french-onion-soup-courtesy-of-julia-child-356428
 

Winchester

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Oh French onion. How could I have forgotten you? Please forgive me. I will always love you 
  


Have you tried Julia Child's recipe (or an adaptation of it)? I miss Julia. She was amazing. 


I found this which is a variation of her recipe that uses high quality pork stock instead of beef or chicken (or a mix of the two as I have used in the past)  


http://starvingofftheland.com/2012/12/onion-soup-with-authority/

This is Julia's recipe from an episode of "The French Chef"

http://www.food.com/recipe/authentic-french-onion-soup-courtesy-of-julia-child-356428
What is wrong with me? I have never tried Julia's recipe! I see she uses beef stock and (preferably homemade). Well, I can do that.  I make my own stocks and broths, although it's more often chicken and turkey stock, more so than beef.  Every so often one of Rick's cousins will butcher and they'll have a ton of beef bones. They'll give me a huge garbage bag of beef bones and I'm always grateful for them. I roast them in a large turkey roaster and then use them for stock. Thank you.

(I don't think I would like it with pork stock, but you never know.)
 
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Kat0121

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What is wrong with me? I have never tried Julia's recipe! I see she uses beef stock and (preferably homemade). Well, I can do that.  I make my own stocks and broths, although it's more often chicken and turkey stock, more so than beef.  Every so often one of Rick's cousins will butcher and they'll have a ton of beef bones. They'll give me a huge garbage bag of beef bones and I'm always grateful for them. I roast them in a large turkey roaster and then use them for stock. Thank you.

(I don't think I would like it with pork stock, but you never know.)
I find the idea of using pork stock intriguing. I bet a mix of pork and beef stocks would be really good. The pork stock would add a richness and another level of flavor. 
 

micknsnicks2mom

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chicken noodle soup is my favorite, though i love italian wedding soup too. i eat a lot of soup during the cold weather months.

my least favorite would be soups that are served cold. to me, soup is supposed to be served hot. 
 

Primula

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A good chicken corn soup is perfect comfort food....especially if it has rivels, lots of rivels. Similarly, I have a recipe for a decadent Farmhouse Corn Chowder that is simply delicious. It's in a cookbook called 50 Great Chowders and it is great.
What the heck is a "rivel"?
 

Winchester

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A rivel is a teeny, tiny little dumpling. You mix flour and an egg together; some will add a bit of salt. Some people then push the mixture through a colander's holes and let them drop into chicken corn soup that way. I just break it up with my fingers and drop the little pieces into the simmering soup that way. They cook up really fast. It's not chicken corn soup without rivels. I've only made these teeny little rivels (if they fit through a colander, you know they're that small), but I've seen dumpling-sized rivels online on some of the recipe sites.
 

Primula

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Interesting. Never seen that word before. (I love words.). Interesting how you use the word "colander" rather than sieve. We use colander in England, but I've never heard anyone use this word in my 40 years in America. (Maybe it just never came up in a convo.)
 

DreamerRose

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I lived here all my life, and I've never heard a colander called a sieve. A sieve to me would be something like a mesh strainer.
 

Willowy

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I lived here all my life, and I've never heard a colander called a sieve. A sieve to me would be something like a mesh strainer.
:yeah:
That's what I was going to say. To me, a colander is one of those plastic (or could be metal, I guess. But bigger holes) strainers you drain pasta in. A sieve is a wire mesh strainer like for. . .um, I don't know, lol. Getting little bits out of something.
 
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Primula

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:yeah:
That's what I was going to say. To me, a colander is one of those plastic (or could be metal, I guess. But bigger holes) strainers you drain pasta in. A sieve is a wire mesh strainer like for. . .um, I don't know, lol. Getting little bits out of something.
I Googled this online. Turns out a more common word that Americans use - as you said - is strainer. Depends where you live geographically too I think. I've lived only in NYC & CT and never heard anyone call it a colander.
 
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