By: Annna
[2002-07-24]
Eat Soup
bachelorette quizeen
- Things from the refrigerator that aren't going to be eaten as they stand
- Everything in the refrigerator that is going to go bad within the week
- Bouillon
- Onions and garlic
- Crock-Pot
- Containers
- Knives and spatulas and spoons and stuff
Wash and cut up the food, especially the onions and garlic. Put it all in the Crock-Pot. Probably the first layer in the Crock-Pot should be garlic and onions, and it should be a few inches high. Garlic and onions are the best.
Add water and bouillon. If it's in cubes you might feel better crushing it up, but eight hours in a Crock-Pot will do the same thing if you don't.
The absolute best vegetarian bouillon is Maggi. It tastes like chicken soup - like bouillon should taste - except less chickeny. Knorr is okay too. Do not use the Gaylord Hauser kind or the kind in the Jewish section, because they need a huge amount of salt before they taste like anything more than puddle water, and then they taste like salty puddle water with weeds.
Anyway, you should put some water in, too. Remember that water will come out of the food when it cooks, so put in less than you want to.
Don't put any salt in just yet. You never know, with bouillon.
Set the Crock-Pot on low and go to work. When you come back, it may smell like soup. If it does, eat it. If not, skip to the next step.
Put the uneaten soup into the containers in equal - somewhat serving-sized - parts. Then put the containers in the refrigerator. Never ever heat them up. Write "eat soup" on the "to-do" section of your big whiteboard. Don't eat the soup. Eventually throw it out while waffling over washing and saving the containers.
From now on your sister will surreptitiously write "eat soup" on the "to do" section of your whiteboard.
This will continue until one of you moves away or dies.
I do have a sister, but not a whiteboard. Will this affect the finished product in any substantial way, or would extra salt make it unnoticable?
In the store, they had 15 bean soup; so, it inspired me to make bean soup using many more beans. One friend used to make red lentil soup and count all of the beans and remove any defective beans and small stones. But lately my favorite soup ingredient is barley. It requires some pre-soaking, but not much cooking. You can add a bit of beef (or several cubes of that kind of flavour), a dash of celery salt, and some onion flakes. Also a current favorite is miso soup, either red miso or white miso. One can get miso paste at the oriental shops, and a few tablespoons give a good start on a soup base. I get Kikkoman Instant Tofu Miso which for a just add hot water soup is pretty good. Sometimes I add an extra strip of kelp to the miso.
The famous Will I Chuck This Out Now Or Wait Until It Goes Off dilemma.
My own favourite recipe is of course La Stew Irlandaise:
Ingredients:
Sheep (use something else dead if you can't find any, preferably not rat)
Spuds (a few)
Carrots (also a few)
Those green oniony things (shalotts or scallions or somesuch. I forget) - not too many
Salt
Pepper
Tin of beer: best with red ale (something like Smithwicks) but anything will do.
Oil
A big pot.
Heat up the oil in the big pot and when you think it's hot chuck in the meat. It doesn't matter if it's not hot. It probably will be eventually. Cook the meat a bit on both sides. While that's happening, chop everything else except the beer into little bits. Chuck in the oniony things and fry them a bit too. Then add everything else. Put in enough salt to counteract the sugar in the carrots, otherwise it tastes odd. Cook (at low heat) it at least 'til both the carrots and the spuds seem digestible, maybe a bit longer. If it looks like boiling dry add more beer or water. Add more salt if you think it needs it. Serve to foriegners and pretend it's culture.
If the sister writes "eat soup" on herself in lieu of a whiteboard, would it be as potent a reminder?
There was an old stage coach station in Oregon City, and next to it was a boulder of about 60 tons with a hole knocked in the top of it to cook in. The hole was bigger than a 5-gallon paint bucket, and they'd load it with tastey ingredients, then put a flat rock over it and build a fire to cook. Cast iron pots were scarce then, I reckon. I can't remember if it was the end of the Oregon Trail or just a station for the Willamette Stage Line, or maybe both.
i hate how things are always getting rotten/moldy in the fridge. this is why i only eat food which comes in cylinders: pringles, smarties, necco wafers, soda, beer, mentos. the only recipe i usually use is "pull tab to open"
Moldy fridge remnants is one reason why to play "Ted Nugent's Wild Hunting Adventure"
Well, I suppose for them as likes dog food that's grand.
I always have trouble judging which items in the fridge are going to go bad within a week--other than the patently obvious milk with its date stamp, and even that's only really a sell-by date. I can kind of tell when sliced deli turkey is going bad because it starts getting that slimy feel, but other than that everything in my fridge is either comestible or growin' fuzz. Do you have a recipe for stuff that's already bad?
I wonder what Ted Nugent tastes like... do you think he'd be best BBQ'd or perhaps battered and fried?
That's what's nice about a larger carcass; the ribs for bbq, roast the haunches, chicken fried steaks, and plenty for stew and soup. Why, there's even enough left over to make a decent haggis!
Being a vegetarian (and currently on a low-fat super diet - damn my cycling commitments!) I am limited in my soup creating abilities. But you know, I was never the world's biggest soup fan anyway. More of a sandwich person.
The best sandwich ever? Mayonnaise, strong cheddar cheese and Jif peanut butter. Oh it was heaven, topped off with a cup of Alta Rica coffee.
Roughly about that time in my life, the heart pains started.
eat well, dammit.
BTW Vicarious, it wasn't the sandwich what was givin you heart pains, it was the stress (that was making you eat the sandwich) givin you heart pains. Do not demonize food.
Some are recommending that a portion of meat or fish ought to be 4-6ozs.; for a while I was eating 3-5lbs of meat a day, mostly prime rib. I still like a nice 22oz. prime rib. Due to my current activity level, I find that my craving for protein and fat is about 4-6ozs., and in the summertime, I like lots of fresh fruit and vegetables, in the wintertime more carbs and meat. Desicated liver tablets, brewer's yeast, and amino acid powder are good, I can feel a difference. And dolomite. Cravings are natural, there's likely a reason for them. Some kids eat wall plaster because they are short on calcium, but they don't know why they want to eat plaster.
Take 2 cans Campbell's or generic equivalent (low-sodium variant good for avoiding MSG poisoning) tomato soup, 1 brick frozen spinach, and 1/2 lb cubed stew meat. Brown the cubes in a skillet while making soup according to directions in pot that is too large. Dump them into the soup when they are browned and add the spinach when the liquid boils. Return to boil, reduce to simmer, cover and cook until the beef is disinfected.
If you prefer 4 ingredient soup, brown the meat in the pot with butter or oil then add the condensed soup and water. Proceed as normal re: spinach afterwards. This has the added advantage of only dirtying one dish.
Jacques just eats dessicated liver tablets cuz he likes the taste of 'em. Ayup.
I like paté, too. And I think the expression, "That ain't chopped liver!" is funny. Beef and kidney pie is great with ale. Kidney is a stronger flavour to me than liver. Oh, Poser 3-D graphics came out with a prop of a jar of Vegemite; nude with Vegemite is sort of naturally pleasing to the ocular orifices.
This recipe is derived from one infamous, "maybe it'll taste better in the morning. okay, maybe in a week?" batch.
Usually my found object soup is pretty decent. Just don't put in any broccoli or it'll smell like intestines, and if you bought a big bunch of parsley two weeks ago with the best intentions, don't cut it all up and put it in the same batch of soup.
I go heavy on the carrots, celery and onions, then add potatoes to bulk it up. Can't really go wrong with that. Boullion is a safety net, and as for dried spices, summer savory is pretty neat. My sister and mother swear a dried bay leaf is the keystone of soup, but personally all that's done for me is made every bite a little worrysome until I find the bay leaf again.
Some grated cheese on top is also nice. Also, you can put tofu in soup, but not in the Crock-Pot, at least not until the very end.
I used to be quite the devotee of peanut butter and cheese sandwiches, with non-sugar Adams peanut butter and Tillamook Medium Cheddar cheese, but even I quail a bit at Vicarious' mayonnaise.
When I make sandwiches, I use two different kinds of mustard. I have yellow and dill right now; I ran out of horseradish mustard. I bought some regular horseradish, but it's not quite the same. Puts hair on one's chest, though. I got the same kind of horseradish my parents have; they've used the same jar ever since I was born. It only takes a little.
I like tofu sandwiches, but they are too wet for bag lunches.
In the Oakland Hills near Ess Eff there are actual bay trees. I was making a map there and smelled bay leaves, and sure enough there were bay leaves all over the place. For me, one or two is enough for a pot. I found some fried tofu in the store, two-4oz squares; they are great travel food. I like the soy sauce fried tofu and bbq tofu best. One square is enough to take away hunger for a few hours. When I make stir fry, I like to soy sauce fry some tofu; it's as satisfying as meat. Almost.
I like Kosciusko, which used to come in a barrel-shaped mug. I am told they were more popular as beer mugs than the Southern classic: Mason jar with a handle. Now the container is a plastic barrel with no handle and not much capacity.
I have hated bay leaves since I gagged on one as a child and thought I was choking to death for a second or two before I expelled it. Risky business.
Sometimes there are the big clunky croutons on sale cheap, but more often there are bagel chips that are seasoned; they're good a few on a bowl of soup.
hmmm..dunc you are on to something there... i do like the supermarket's own brand of bacon flavored crispy wheat puffs. i suppose the distinction between that and canine chow is a very subtle one...
Yep. Aldi rancheros are the best dog food ever. They make dogs a bit manic for some reason though. I think they're packed with special dog adrenaline!
Marmite nearly comes in a round packet and could be put in soup and hasn't had a mention recently, so hello Marmite!
There is a brand of crisps and snack products in California named "Granny Goose." So, it's not what you think; at least not what I thought. I'd been eating these products for some time before one evening I'm sitting in a bar, and their is a TV over the bar, this advert comes on: a cowboy on a horse comes meandering onto the screen and says: "Hi! I'm Granny Goose! Now, you may think that's a strange name for a cowboy..." Yeah, OK.
Nothing gets the thingsihate crowd talking as much as food does. That's interesting.
Soup is...
Mmmmmmmm...
Mmmmmmmm...
Good!
That beef/tomato soup/spinach recipe sounds excellent. I left my crock pot on a little longer then necessary the other day. The stew was a little blackened, but still edible. My bay leaves have always stayed on top, and I never have trouble finding them.
Cheese...and peanut butter? That's gross, but I think I may have to try it.
I feel guilty when I waste food, but I never know if I'm going to feel like cooking, and I am definately too lazy to go get the few missing ingredients, so I buy anything I may need once a month. This is why I tend to buy mostly frozen things.
I haven't seen such a decrepit, loser site since jesus was a pup.
I thought it took some imagination to hate successfully - just the same old bitch n' moan trash.
THANKX FOR THE VENTING VEHICLE - TRASHBRAINS
