This is such a terrible response to give somebody on an internet forum. I hate to be so blunt with you, John, but it's a fact. If I wanted to google this, I would have. Instead, I want to share ideas with my real friends. My internet friends.
somtimes one has to be patient on an internet forum. you seemed unwilling to wait any longer for a response to your query, so i thought i'd hasten the process. sorry, i was only trying to help.
It's frustrating seeing the of the thread you've posted in surrounded by the continual 's of adjacent threads. Surely, in your lustrous RM career, you've felt that way before. However, If there was any real impatience in my tone, it was mostly because this stock isn't getting any fresher.
it's kinda why freezers exist, so you can store food you can't or don't want to eat right away. you could literally research turkey broth recipes for months before executing one.
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Alright, I just purchased the ingredients for a soup. The window on soup weather is quickly closing until the next cold front, so it's essential that I get this thing simmering by lunch tomorrow.
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
washing machine wrote:
Alright, I just purchased the ingredients for a soup. The window on soup weather is quickly closing until the next cold front, so it's essential that I get this thing simmering by lunch tomorrow.
i'm going to need a list of ingredients and how you plan to chop them
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Doug RR wrote:
washing machine wrote:
Alright, I just purchased the ingredients for a soup. The window on soup weather is quickly closing until the next cold front, so it's essential that I get this thing simmering by lunch tomorrow.
i'm going to need a list of ingredients and how you plan to chop them
I grabbed yellow and green onion, carrots, celery, bay leaves, a few strains of thyme, canned tomato, and a neat little McCormick's pre-measured spice card full of fennel seed, ground basil, minced garlic, crushed rosemary, coarse ground black pepper, and ground oregano. I already had salt in my kitchen.
I'm going to chop the carrots and celery into bite sized chunks, dice the green onion, and slice the yellow onion like I would for a burger, but then bisect the rings.
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
washing machine wrote:
Doug RR wrote:
washing machine wrote:
Alright, I just purchased the ingredients for a soup. The window on soup weather is quickly closing until the next cold front, so it's essential that I get this thing simmering by lunch tomorrow.
i'm going to need a list of ingredients and how you plan to chop them
I grabbed yellow and green onion, carrots, celery, bay leaves, a few strains of thyme, canned tomato, and a neat little McCormick's pre-measured spice card full of fennel seed, ground basil, minced garlic, crushed rosemary, coarse ground black pepper, and ground oregano. I already had salt in my kitchen.
I'm going to chop the carrots and celery into bite sized chunks, dice the green onion, and slice the yellow onion like I would for a burger, but then bisect the rings.
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
I guess my big question is always "how is the liquid going to behave once other things are introduced?" I'm always afraid that everything is going to cancel each other out, or worse, that I'll get the proportions wrong and it will be too something or other..
My anxiety knows no bounds, especially when I'm in the kitchen.
Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
washing machine wrote:
I guess my big question is always "how is the liquid going to behave once other things are introduced?" I'm always afraid that everything is going to cancel each other out, or worse, that I'll get the proportions wrong and it will be too something or other..
My anxiety knows no bounds, especially when I'm in the kitchen.
the great thing about cooking this way is in the beginning you can always add 1/8-1/4 cup of flour to make sure it thickens properly..leave the lid off for awhile when after stirring it in to cook it down
Joined: Sun Oct 17, 2004 12:40 am Posts: 25451 Location: 111 Archer Ave.
Come to think of it, the chefs at my restaurant often do tell me that they added some flour to their soups when I ask if they are gluten-free. That must be what they're doing.
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of the thread you've posted in surrounded by the continual 
's of adjacent threads. Surely, in your lustrous RM career, you've felt that way before. However, If there was any real impatience in my tone, it was mostly because this stock isn't getting any fresher.
