Cold? Chilly outside?? How about some homemade chicken soup

[hoover1060]

ROFL!!!

I was wondering where you were Toggle baby!!

 

[toggleswitch]

lurking. lurking!

 

[appnut]

Jeff, I was wondering if you'd squeeze the crock liner in there lol. Actually, that's my biggest complaint about the KD15-17 series. You can "underload" them as you say, but you can underload them and still have them look very full, as you demonstrated above. And you loaded it superbly with what you had to put in it and what you had to work with. There's just no other way to deal with those nice big soup bowl type things. Don't get me wrong, I still love to load them when all I have is a ton of dishes and glasses and such to put in there. It still requires some planning. Nate just stood there and watch me as I worked on getting everything into Roger's KDI17 equivalent portables. Still took some rearranigng a time or two in the process of loading but in the end there wasn't one row of tines in the bottom rack or the top rack that was missed. Nate just stood there and shook his head and muttered "awesome" acouple of times. He said it definitely looked like a photo for an owerns manual lol.

 

[lederstiefel1]

Real Chicken Soup

I NEVER buy soup canned! Never buy any industrial food - I do it all myself, day by day!
For a real good chicken-soup I take:

1 Chicken (preferably an older soup-chicken for better flavour!)
4 pints of water (2 liters)
4 cloves
6 pimentos
2-3 bay leaves
6-8 juniper berries
a pinch of safron
2 whole ordenary onions with skin
3-4 cloves garlic
12 black peppercorns

and boil them in a pressure cooker for about an hour or an hour and a half.
Strain through a sieve and now cook for about 15-20 minutes the already cut into pieces following vegetables in it until they are tender:

1 leak in rings
2-3 carrots in cubes
1/4 cellery turnip in cubes
1 parsley turnip in slices

Finally add salt, some sherry (3 tablespoons full) and a bit of ground nutmeg and a handful of minced parsley to give a good and rich taste.

Cook some fine noodles or rice seperatly in salted water before you add to the soup and take some of the boild chicken meat, cut into strips, and add to the soupt before serving.

This is a real good soup to protect you from colds and flu during wintertime or, if already infected, to shorten the illness and make you feel much better!

Ralf

Any question? Don't hesitate to ask me!

 

[user 12105]

"So tell me Agiflow, is it the shape or the taste of the carrots that works for you? With so many carrots in your mouth you'll never go blind!"

Perverted minds never cease! ;-)

 

[vivalalavatrice]

Good!

I'm proud your choice is PASTA BARILLA! Here is the best-seller and of course the best-exporter...I eat pasta at least twice a day

Don't know "rotini"...maybe we call'em "fusilli"...

I'm always glade to hear overe here these wonderful recipies...
Thanks

GoodBye
Diomede

 

[toggleswitch]

~Perverted minds never cease!
Now wouldn't the word "active" replacing "perverted" sound better? Well, the gray matter does need some excercise,and since I don't do sports and politics..........BTW did you answer the question? *LOL*

I think I have seen the "rotini" as "radiatore" also.
Diomede: Bon giorno... in Italia, are differnet shapes of pasta really considered a different food/meal?

At the time I looked at the site featured in the below link the menu suggestion shown was fusili. Looks ever so slightly different than the other names mentioned.

http://it.primopiatto.barilla.com/home/htm/home.htm

 

[scott55405]

The soup looks wonderful Jeff! Great buy on the processor too!

 

[helicaldrive]

Hee hee

Tears are rolling down my cheeks,Jeff.

Now, I know you'll never believe me, but honestly, it really was garlic, and only garlic, on my brain when I said that. Innocently.

But you did make it awfully funny.

Steve

 

[helicaldrive]

BTW, Jeff

Your stack and sewer lateral must be in excellent condition if you can stuff all those vegetable tops and peels down the garbage disposal without having to call Roto Rooter later on.

 

[user 12105]

"Now wouldn't the word "active" replacing "perverted" sound better? Well, the gray matter does need some excercise,and since I don't do sports and politics..........BTW did you answer the question? *LOL*"

Who luvs ya Steve ;-). I am pleading the fifth in regards to your question LOL.

 

[mickeyd]

Hoove, I love carrots, too, and like you, can never get enou

But like Greg I wondered, "Where's the beef?" Chicken soup with out chicken is like a washin-in without washers. Hardy har harrrrrrrrrrr
Alice Kramden

I can smell it and taste it and i can't wait to make it. I'll fax ya some.

 

[frontaloadotmy]

Or as Arthur Godfrey said

"Hmmmm; Yes, I believe a chicken walked through this!"

 

[toggleswitch]

Throw large vegetables in the disposer? I agree with the above. Too risky.


so Pat,....ah so it it's the SMELL then isn't it? I thought so.

 

[exploder321]

Yall are a riot...

I amde a chicken broth baised veggie soup today and it was delicious...Losley basied off your recipe..

BTW-are disposer is a 1 HP kenmore and i love it..But our plumbing can't take alot of stuff

 

[dalangdon]

food scrap disposal

They've started a new program here in Seattle where you can put all of your non-meat or non-dairy food waste in your yard waste container for pick-up. I think they are doing a huge compost pile or something. Since we don't have a disposal, it works well for us: I just bought a cheapo ceramic cookie jar at Target, and put everything in there, and when I dump it, I put it in the dishwasher.

 

[mickeyd]

My disposer

grinds up huge, RAGING, QUEEN sized vegetables just fine and "We've never been roto-rooted " or "alarmed" as Hyacinth Bouquet might say.

 

[user 12105]

so Pat,....ah so it it's the SMELL then isn't it? I

How did you guess?? LOL. Who luvs ya kid!

 

[hoover1060]

Just got back from Milwaukee

Our little Fred graduated from college yesterday... watch for pictures on another thread...

Bob, thanks for the compliments on the DW. I am still not sure if I am loading it right, but thannks to Bobby DeRegis and Fred N who both know these machines well and have been invaluable resourses.
I love my KA!!

As for my disposal, yes the plumbing is good, and I'm not afraid to toss anything down the sink. I have good water pressure too, and I believe good water flow is important too.
I've never had any problems with a disposal clogging, unless I put onions down...

 

[oxydolfan1]

I have a soup challenge coming up....

I give out food to hungry people but I do it differently...I go TO them...I love to give out warm soup on a cold night, and have been using the microwaveable soup containers produced by a famous soup manufacturer, but they are being discontinued in bulk and they are too expensive at retail...

So I'll have to cook it up...by HAND!! (shudders)

I have a heated backpack, getting the covered cups at a good price next week, utensils, saltines....I'm dying to do a minestrone, but I'm worried, because older people sometimes turn down soups with lots of veggies (can't process)...I've done rolls with it, but they take up space....

I don't know how culinary people do it. All the considerations...

 

[exploder321]

Try a good chicken soup

 

[user 12105]

oxydolfan1

That is so nice you do something like that for folks. Are you involved in a meals on wheels type of thing?

The church i was going to has a food/pantry ministry that does wonderful things like this. The name of the ministry is called "broken loaves".

I love to hear things like this. Such a great way to get out of our "comfort zones" and give people the most basic staples that we take so much for granted. It can be any one of us at any time.

God bless you man!

 

[hoover1060]

OOPS I forgot

I freeze this in gladware containers, it keeps well, and when I want soup I just defrost in the microwave and heat it up in a corning ware casserole.

I can't eat a 6 qt crock pot of it in one meal!

 

[oxydolfan1]

Agiflow....

Thanks for the kind words....it's really either fun, or it can get to you on a bad night...

I'm not working with any orgs right now, because I'm finding resources go a lot further without the overhead that administrative costs eat up, in this area...

It started several years ago, when I'd just buy a box of doughnuts and hand them out at the salt mines, in Port Authority and in Hoboken....

As destitution was sent "underground", I got more creative...

People in need-particularly senior citizens-simply aren't having their basic nutritional needs met by the current setups that Meals-on-Wheels, faith-based groups, soup kitchens, etc. afford. Many have complicated issues that prevent this, and I'm trying to circumvent all that, although this is increasingly more complicated as security initiatives are tightened and it's harder to access places where these folks reside....simultaneously crime is skyrocketing, which makes my work more difficult. But I get a lot out of it, and it helps me to keep focused on my priorities, or rather, what I want them to be.

It's really fun sometimes! In my daytime world, I deal with a lot of bullshite-oriented influences, and it can affect you. Helping folks get their needs met at least has realness to me...

 

[sudsmaster]

Soup Stock Snobbery

Canned soup stock is OK in a pinch, but the most delicious soup, IMHO, is made from stock that is made from scratch.

Here's my method (which I don't think is all that uncommon):

Save bones from chicken, turkey, or other poultry. The more the merrier. Store them in plastic bags in the freezer if necessary. You can throw in the "Pope's Nose" and neck if you like. Please leave out the liver and kidneys!

Place the bones in a large stockpot, with enough cold water to cover. Bring to a slow boil, and immediately reduce heat to low simmer. Add a tablespoon or two of white vinegar, and a tablespoon or two of table salt. OK to add some seasoning like bay leaves, garlic, etc, but bear in mind the long slow cooking will greatly mute any spice.

Cover well and let simmer at least four overs, preferably overnight. Strain broth from bones. Toss bones into the compost pile, cover with leaves (optional). The bones by this time should have softened and be easily crumbled by hand. If the broth has a vinegar taste, just boil it vigorously for few minutes to drive it off.

Cool stock in suitable containers, and refrigerate immediately. OK to freeze extra stock.

The long slow cooking in acidified salty water will leach the minerals and proteins from the bones, cartilage, skin, etc. When chilled, the finished stock should have enough gelatin in it, naturally, to gel solid. I take this as a sign of a successful soup stock.

Add diced potatoes, mushrooms, cut veggies, onions, salt, pepper, herbs to taste. Boil for 7 to 10 minutes, it's done! Oh, and you can add back some turkey or chicken meat you saved from the bird that gave you the bones in the first place.

PS- A greek trick, add a splash of fresh lemon or lime juice to the finished soup. Gives it a little kick.

PPSS- This stock serves as a good base for just about any kind of soup, and also can add flavor/minerals/body to other dishes such as casseroles, sauces, gravies, etc... And a good stock is delicious just as a broth all on its own.

 

[exploder321]

Scott,

I know i volenteer at a church about 7 or 8 times a year in downtown asheville that feeds the homless.. I drive the van and we go find the people and give them dinner...Under bridges etc... Its quite rewarding... I would love to do meals on wheels but i just don't have the time..