Foodies BS Thread.

No. Taking the cooked stuff. Hsha.

My buddy and stashed fresh tuna there for months. Nobody took any. We were worried.

 

Beef! Its What's for dinner.

 

^looks good!

The wife made a crock pot orange chicken that we saw on pintrest... I tried a little last night but have it for lunch today... it was pretty good! I think if I made it I would add some honey and maybe some red pepper flakes.

 

Special mention for a well made mussel or clam chowder, or a boil-yer-face

 

Do you have the recipe?

 

http://doitandhow.com/2012/06/22/crockpot-orange-chicken/


I think my fav soups are
1) broc chedder
2) baked patato
3) the white soup from olive garden with the potatoes and kale
4)and of course chicken noodle!

 

I'd put my own "Tomato & Sausage Soup" as detailed in this thread at the top of my list, personally...but I think that's a given for your own

 

Are the T for tablespoons? May give this a try this week. Assuming so but you made it, so clarification would be great!

 

Yes. Generally T= tablespoon & t = teaspoon in recipes.

 

That's what we though as well... so that's what we used. Ill get you a pic when I walk over and heat it up...

 

Ah, makes sense.

Cool. Think this week will be a crockpot cooking one.

 

My own design is a chicken cheddar chowder. Over the years that gets the most compliments. FWIW I am known as the "Soup Nazi"

 

Chicken cheddar chowder??? if there are no pics or recipe's to prove it im calling b.s.! lol

 

Thanks for the recipe! Looks easy enough.

 

I don't use recipes. I could however give you a rough blueprint.

I have never used a recipe for soup. Or much anything else for that matter. Soup is that one pot delight you just keep adjusting as you go until it's just right.

Anyhow, Chicken cheddar chowder:

cooked chicken cut into cubes
raw bacon cut into thin strips
potatoes
sharp cheddar cheese grated
onion
celery
garlic
heavy cream
chicken stock
butter and flour for roux
cornstarch
S+P
parsley

Brown chicken breasts in a pan until cooked and put aside. Deglaze the pan with stock. Crisp up the bacon until crisp, put aside. Add fine chopped onion and celery to the remaining bacon fat and cook until tender. Add a little butter to that then enough flour to make a roux. Cook the roux/veggie mix a few minutes. Slowly start adding chicken stock and whisk. Then heavy cream, you want the liquid part to be about 2/3 stock, 1/3 heavy cream. Add until you have your desired amount of liquid. It should be thin though, now add some diced raw potatoes and GENTLY simmer for about five minutes. Add in the crisp bacon, cooked chicken (allowed to cool and diced) and bring up to a light simmer. Now, it should look thin. Add in a cornstarch slurry slowly until it gets to a nice chowdery consistency. Almost there, add in some grated cheddar cheese and fresh parsley OFF THE HEAT and adjust S+P to your liking.

 

*taking notes

 

So you use a roux and a slurry???? hummmm.... y not just make a bigger roux? jw...

 

I always use both. Gives room for final adjustment. Plus gives better consistency without being pasty.

 

Got ya... I didn't think of it like that! I will have to give this a try... maybe with left over turkey from t-day!


BTW.... Like I said before this is my first time cooking for t-day... what is everyone else making???