Simple potato soup. Perfect food for a winter day when I'm sick.

(Saute chopped onion in olive oil. Add cubed potatoes. Saute a little
longer. Add veggie stock, a pinch of fines herbs, a bay leaf or two,
salt, and pepper. Cook until potatoes get kinda mushy.)

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Serene > wrote:

> Simple potato soup. Perfect food for a winter day when I'm sick.
>
> (Saute chopped onion in olive oil. Add cubed potatoes. Saute a little
> longer. Add veggie stock, a pinch of fines herbs, a bay leaf or two,
> salt, and pepper. Cook until potatoes get kinda mushy.)
>
> Serene

Sorry you are sick... :-(

That sound delicious, but I generally use chicken soup for illnesses.

1 lb. chicken feet
1 large ginger bulb, fine grated
5 cloves garlic, pressed
one onion, chopped
1 bay leaf
2 stalks celery, chopped fine

Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
cook at 3/4 full level for 1 hour).

Strain and remove solids

Drink the broth...... or use to make rice or whatever if you are not
ill. :-d
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 13 Jan 2007 23:51:58 -0600, Omelet >
wrote:

>In article >,
> Serene > wrote:
>
>> Simple potato soup. Perfect food for a winter day when I'm sick.
>>
>> (Saute chopped onion in olive oil. Add cubed potatoes. Saute a little
>> longer. Add veggie stock, a pinch of fines herbs, a bay leaf or two,
>> salt, and pepper. Cook until potatoes get kinda mushy.)
>>
>> Serene
>
>Sorry you are sick... :-(
>
>That sound delicious, but I generally use chicken soup for illnesses.

My mother insists that I make chicken soup. I just tell her I will,
then make vegetarian soup. That way, we're both happy. :-)

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Omelet > wrote:


> 1 lb. chicken feet
> 1 large ginger bulb, fine grated
> 5 cloves garlic, pressed
> one onion, chopped
> 1 bay leaf
> 2 stalks celery, chopped fine
>
> Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
> cook at 3/4 full level for 1 hour).
>
> Strain and remove solids
>
> Drink the broth...... or use to make rice or whatever if you are not
> ill. :-d

I could scour a hundred miles from where I live and not find a pound of
chicken feet. But I remember them when I was a kid. How about a pound of
split pigs feet for the gelatin? It wouldn't hurt the broth.
I'm with your broth a hundred percent.
After straining, I'd dump in some rice or noodles just for fun. I might
even cook them first if I didn't want them to suck up the broth.

leo

--
<http://web0.greatbasin.net/~leo/>

In article >,
Serene > wrote:

> >Sorry you are sick... :-(
> >
> >That sound delicious, but I generally use chicken soup for illnesses.
>
> My mother insists that I make chicken soup. I just tell her I will,
> then make vegetarian soup. That way, we're both happy. :-)
>
> Serene

<lol> Sounds like something I would do...
Sometimes, in order to get along, you have to go along!

Then do what you want and keep your trap shut! :-)

Works for me and dad.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Leonard Blaisdell > wrote:

> In article >,
> Omelet > wrote:
>
>
> > 1 lb. chicken feet
> > 1 large ginger bulb, fine grated
> > 5 cloves garlic, pressed
> > one onion, chopped
> > 1 bay leaf
> > 2 stalks celery, chopped fine
> >
> > Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
> > cook at 3/4 full level for 1 hour).
> >
> > Strain and remove solids
> >
> > Drink the broth...... or use to make rice or whatever if you are not
> > ill. :-d
>
> I could scour a hundred miles from where I live and not find a pound of
> chicken feet. But I remember them when I was a kid. How about a pound of
> split pigs feet for the gelatin? It wouldn't hurt the broth.

True.

Chicken wings will work too. The thing is is that you want the collagen.
Wal-mart here in town is selling "chicken paws". I can also get them at
fiesta mexican market and at the asian market.

I can get duck heads at the asian market too, but I give those a pass.
<G>

> I'm with your broth a hundred percent.
> After straining, I'd dump in some rice or noodles just for fun. I might
> even cook them first if I didn't want them to suck up the broth.
>
> leo

Yes. Just depends on how we are feeling. Just some veggies for texture
will work too.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Serene wrote:
> Simple potato soup. Perfect food for a winter day when I'm sick.
>
> (Saute chopped onion in olive oil. Add cubed potatoes. Saute a little
> longer. Add veggie stock, a pinch of fines herbs, a bay leaf or two,
> salt, and pepper. Cook until potatoes get kinda mushy.)
>
> Serene

I love that! I would have changed it just a bit, though, by adding bacon.
Possibly cheese, too, and a bit of cream, but that's just me.

kili

On Sun, 14 Jan 2007 10:30:18 -0500, "kilikini"
> wrote:

>Serene wrote:
>> Simple potato soup. Perfect food for a winter day when I'm sick.
>>
>> (Saute chopped onion in olive oil. Add cubed potatoes. Saute a little
>> longer. Add veggie stock, a pinch of fines herbs, a bay leaf or two,
>> salt, and pepper. Cook until potatoes get kinda mushy.)
>>
>> Serene
>
>I love that! I would have changed it just a bit, though, by adding bacon.

I'm such a freak about bacon (and a lot of my other food tastes). I
like it fine by itself. Love it in a BLT. HATE it in anything else,
as an ingredient. The reason I stopped ordering soups in restaurants
is there always seems to be ham or bacon in them, and I just can't
stand that -- it ruins the soup for me.

>Possibly cheese, too, and a bit of cream, but that's just me.

Yummmmmmm. This soup was perfect as it was, but I sure do love
creamed soups.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Serene > wrote:

> I'm such a freak about bacon (and a lot of my other food tastes). I
> like it fine by itself. Love it in a BLT. HATE it in anything else,
> as an ingredient. The reason I stopped ordering soups in restaurants
> is there always seems to be ham or bacon in them, and I just can't
> stand that -- it ruins the soup for me.

Not even beans???

Wow.

While I agree with you for the most part, I've found that a very light
addition of bacon bits to many stir fry's is good, and I really do
prefer a smoked pork flavor with beans?

But I don't use it to enhance anything else.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 14 Jan 2007 10:28:17 -0600, Omelet >
wrote:

>In article >,
> Serene > wrote:
>
>> I'm such a freak about bacon (and a lot of my other food tastes). I
>> like it fine by itself. Love it in a BLT. HATE it in anything else,
>> as an ingredient. The reason I stopped ordering soups in restaurants
>> is there always seems to be ham or bacon in them, and I just can't
>> stand that -- it ruins the soup for me.
>
>Not even beans???
>
>Wow.

Nope. Yuck. I can tolerate my mom's split-pea soup (it's made with a
hamhock), but only because, well, it's *mom's*.

>While I agree with you for the most part, I've found that a very light
>addition of bacon bits to many stir fry's is good, and I really do
>prefer a smoked pork flavor with beans?
>
>But I don't use it to enhance anything else.

I just don't like smoky things in general, and especially not in soup.
Bleah.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Serene > wrote:

> On Sun, 14 Jan 2007 10:28:17 -0600, Omelet >
> wrote:
>
> >In article >,
> > Serene > wrote:
> >
> >> I'm such a freak about bacon (and a lot of my other food tastes). I
> >> like it fine by itself. Love it in a BLT. HATE it in anything else,
> >> as an ingredient. The reason I stopped ordering soups in restaurants
> >> is there always seems to be ham or bacon in them, and I just can't
> >> stand that -- it ruins the soup for me.
> >
> >Not even beans???
> >
> >Wow.
>
> Nope. Yuck. I can tolerate my mom's split-pea soup (it's made with a
> hamhock), but only because, well, it's *mom's*.
>
> >While I agree with you for the most part, I've found that a very light
> >addition of bacon bits to many stir fry's is good, and I really do
> >prefer a smoked pork flavor with beans?
> >
> >But I don't use it to enhance anything else.
>
> I just don't like smoky things in general, and especially not in soup.
> Bleah.
>
> Serene

So it's an individual taste. :-)

I'm so okay with that...

So, how was the wine?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 14 Jan 2007 10:56:10 -0600, Omelet >
wrote:

>So, how was the wine?

I don't drink, but the people at the party we took it to *loved* it,
and I felt all special when I told them that a friend in Texas shipped
it out here especially for me. :-)

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article >,
Serene > wrote:

> On Sun, 14 Jan 2007 10:56:10 -0600, Omelet >
> wrote:
>
> >So, how was the wine?
>
> I don't drink, but the people at the party we took it to *loved* it,
> and I felt all special when I told them that a friend in Texas shipped
> it out here especially for me. :-)
>
> Serene

Cool... Fall Creek is a good brand of Texas wine.

So long as it went with the cheese..... <G>

I still have to post pics on a.b.f.
Been tired and busy!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Serene > wrote:
>
>> I'm such a freak about bacon (and a lot of my other food tastes). I
>> like it fine by itself. Love it in a BLT. HATE it in anything else,
>> as an ingredient. The reason I stopped ordering soups in restaurants
>> is there always seems to be ham or bacon in them, and I just can't
>> stand that -- it ruins the soup for me.
>
> Not even beans???
>
> Wow.
>
> While I agree with you for the most part, I've found that a very light
> addition of bacon bits to many stir fry's is good, and I really do
> prefer a smoked pork flavor with beans?
>
> But I don't use it to enhance anything else.

I like it in stir-fry as well, and in fried rice. It's a must in bean soup,
chowders and pea soup. Hubby adds it to his greens.

kili

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > Serene > wrote:
> >
> >> I'm such a freak about bacon (and a lot of my other food tastes). I
> >> like it fine by itself. Love it in a BLT. HATE it in anything else,
> >> as an ingredient. The reason I stopped ordering soups in restaurants
> >> is there always seems to be ham or bacon in them, and I just can't
> >> stand that -- it ruins the soup for me.
> >
> > Not even beans???
> >
> > Wow.
> >
> > While I agree with you for the most part, I've found that a very light
> > addition of bacon bits to many stir fry's is good, and I really do
> > prefer a smoked pork flavor with beans?
> >
> > But I don't use it to enhance anything else.
>
> I like it in stir-fry as well, and in fried rice. It's a must in bean soup,
> chowders and pea soup. Hubby adds it to his greens.
>
> kili

I've got to try adding bacon bits to Swiss Chard.

And I have made split peas with Ham stock.

Yum!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On 2007-01-14, kilikini > wrote:

> chowders and pea soup.

That's it!! Split pea soup! Must have split pea soup. Thnx, kili.

nb

notbob wrote:
> On 2007-01-14, kilikini > wrote:
>
>> chowders and pea soup.
>
> That's it!! Split pea soup! Must have split pea soup. Thnx, kili.
>
> nb

I made some right after Christmas and it was awesome. Hope yours turns out
well, too! Oh, and you're welcome! :~)

kili

On 2007-01-14, kilikini > wrote:

> I made some right after Christmas and it was awesome. Hope yours turns out
> well, too! Oh, and you're welcome! :~)

It's freezing here in CA. Hit 22 deg F last night. Hasn't been this
cold in over 40 yrs. The citrus crops are taking it in the shorts and
I'm dressed like I live in CO. I need some hot rib-sticking soup. None
of that wimpy dishwater stuff.

nb

On Sun, 14 Jan 2007 07:47:13 -0600, Omelet >
wrote:

>In article >,
> Leonard Blaisdell > wrote:

>> I could scour a hundred miles from where I live and not find a pound of
>> chicken feet.

>Chicken wings will work too. The thing is is that you want the collagen.

I am getting ready to make stock today... I couldn't find any
packages of chicken feet that were less than several pounds, so I got
chicken wings.

I make stock using Edna Lewis' method, which involves sweating the
chicken pieces in butter with onion and celery, til they release their
juices... Then adding water... It makes a very, very rich stock...
After the water is added, I usually add the chicken wings..
I normally add the chicken feet just raw to the stock.. but I am
wondering how roasting the chicken wings and then adding them to the
stock will work?

Christine

In article >,
Christine Dabney > wrote:

> On Sun, 14 Jan 2007 07:47:13 -0600, Omelet >
> wrote:
>
> >In article >,
> > Leonard Blaisdell > wrote:
>
> >> I could scour a hundred miles from where I live and not find a pound of
> >> chicken feet.
>
> >Chicken wings will work too. The thing is is that you want the collagen.
>
> I am getting ready to make stock today... I couldn't find any
> packages of chicken feet that were less than several pounds, so I got
> chicken wings.

Those have lots of joint tissue, :-)
They do work fine.

You could split the feet up and re-freeze in smaller packets if you have
the space?

>
> I make stock using Edna Lewis' method, which involves sweating the
> chicken pieces in butter with onion and celery, til they release their
> juices... Then adding water... It makes a very, very rich stock...
> After the water is added, I usually add the chicken wings..

That sounds fantastic!

> I normally add the chicken feet just raw to the stock.. but I am
> wondering how roasting the chicken wings and then adding them to the
> stock will work?
>
> Christine

Well, I did pre-roast a batch of duck wings before christmas to make a
duck stock for rice and a sauce, and it DID turn out much richer!

I did not do the onions etc. with them but it was wonderful none the
less.

I've not tried pre-roasting chicken feet yet but it's in the plans.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Leonard Blaisdell > wrote:

> In article >,
> Omelet > wrote:
>
>
> > 1 lb. chicken feet
> > 1 large ginger bulb, fine grated
> > 5 cloves garlic, pressed
> > one onion, chopped
> > 1 bay leaf
> > 2 stalks celery, chopped fine
> >
> > Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
> > cook at 3/4 full level for 1 hour).
> >
> > Strain and remove solids
> >
> > Drink the broth...... or use to make rice or whatever if you are not
> > ill. :-d
>
> I could scour a hundred miles from where I live and not find a pound of
> chicken feet.

My SIL works in a shopping center, where they have a supermarket called
the Hong Kong Market. They have everything, live turtles and frogs,
live fish, pig uterus and ... chicken feet. I was surprised, they
aren't just the feet, there is some meat on them.

On Sun, 14 Jan 2007 12:38:48 -0600, notbob > wrote:

>On 2007-01-14, kilikini > wrote:
>
>> I made some right after Christmas and it was awesome. Hope yours turns out
>> well, too! Oh, and you're welcome! :~)
>
>It's freezing here in CA. Hit 22 deg F last night. Hasn't been this
>cold in over 40 yrs. The citrus crops are taking it in the shorts and
>I'm dressed like I live in CO. I need some hot rib-sticking soup. None
>of that wimpy dishwater stuff.
>
>nb

In east San Diego county we got to 14* last night and looks like the
same for tonight. Our water pipes froze.

Koko
A Yuman being on the net
(posting from San Diego)

On Sun, 14 Jan 2007 18:04:30 -0800, Koko >
wrote:

>On Sun, 14 Jan 2007 12:38:48 -0600, notbob > wrote:
>
>>On 2007-01-14, kilikini > wrote:
>>
>>> I made some right after Christmas and it was awesome. Hope yours turns out
>>> well, too! Oh, and you're welcome! :~)
>>
>>It's freezing here in CA. Hit 22 deg F last night. Hasn't been this
>>cold in over 40 yrs. The citrus crops are taking it in the shorts and
>>I'm dressed like I live in CO. I need some hot rib-sticking soup. None
>>of that wimpy dishwater stuff.
>>
>>nb
>
>In east San Diego county we got to 14* last night and looks like the
>same for tonight. Our water pipes froze.

That's where we moved from (Lakeside). Guess we got out just in time,
huh? ;-)

ObFood: Cooking tuna casserole for the sweeties. I've been grazing all
day and amn't hungry for dinner/supper/whatever

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

In article
>,
Dan Abel > wrote:

> In article >,
> Leonard Blaisdell > wrote:
>
> > In article >,
> > Omelet > wrote:
> >
> >
> > > 1 lb. chicken feet
> > > 1 large ginger bulb, fine grated
> > > 5 cloves garlic, pressed
> > > one onion, chopped
> > > 1 bay leaf
> > > 2 stalks celery, chopped fine
> > >
> > > Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
> > > cook at 3/4 full level for 1 hour).
> > >
> > > Strain and remove solids
> > >
> > > Drink the broth...... or use to make rice or whatever if you are not
> > > ill. :-d
> >
> > I could scour a hundred miles from where I live and not find a pound of
> > chicken feet.
>
> My SIL works in a shopping center, where they have a supermarket called
> the Hong Kong Market. They have everything, live turtles and frogs,
> live fish, pig uterus and ... chicken feet. I was surprised, they
> aren't just the feet, there is some meat on them.

The concept of foot stock isn't the meat.
It's the collagen.

It's medicinal and very delicious. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Koko wrote:
> On Sun, 14 Jan 2007 12:38:48 -0600, notbob > wrote:
>
>> On 2007-01-14, kilikini > wrote:
>>
>>> I made some right after Christmas and it was awesome. Hope yours
>>> turns out well, too! Oh, and you're welcome! :~)
>>
>> It's freezing here in CA. Hit 22 deg F last night. Hasn't been this
>> cold in over 40 yrs. The citrus crops are taking it in the shorts
>> and I'm dressed like I live in CO. I need some hot rib-sticking
>> soup. None of that wimpy dishwater stuff.
>>
>> nb
>
> In east San Diego county we got to 14* last night and looks like the
> same for tonight. Our water pipes froze.
>
> Koko
> A Yuman being on the net
> (posting from San Diego)

14????? That's got to be a record.

kili

--
http://www.caringbridge.org/visit/kilikini

kilikini wrote on 15 Jan 2007 in rec.food.cooking

> Koko wrote:
> > On Sun, 14 Jan 2007 12:38:48 -0600, notbob >
wrote:
> >
> >> On 2007-01-14, kilikini > wrote:
> >>
> >>> I made some right after Christmas and it was awesome. Hope yours
> >>> turns out well, too! Oh, and you're welcome! :~)
> >>
> >> It's freezing here in CA. Hit 22 deg F last night. Hasn't been
this
> >> cold in over 40 yrs. The citrus crops are taking it in the shorts
> >> and I'm dressed like I live in CO. I need some hot rib-sticking
> >> soup. None of that wimpy dishwater stuff.
> >>
> >> nb
> >
> > In east San Diego county we got to 14* last night and looks like the
> > same for tonight. Our water pipes froze.
> >
> > Koko
> > A Yuman being on the net
> > (posting from San Diego)
>
> 14????? That's got to be a record.
>
> kili
>
> --
> http://www.caringbridge.org/visit/kilikini
>
>
>

I feel for you. Welcome to my world, around here it was -40 F last
night; if you factor in the windchill. People (college students) around
here, have been known to wear shorts outside if the temps go above 10 F
in the winter.

But it must be hard to adjust to the unexpected cold weather. When I was
in Los Vegas a few years ago I thought it was weird that local people
were wearing heavy jackets when I felt reasonably comfortable in my shirt
sleeves; the temp was in the high 40's F. I guess it's all what you're
used to.

I'm guessing with this supposed global warming the there will be unusual
weather all over, for a period of years, till it settles back into a
pattern. I suggest you get clothing suitable for all extremes. It
couldn't hurt.

I find hot oatmeal porridge warms me up, also look for that barley beef
recipe posted earlier in this month. Stews work to warm you as well.

There is something comfortable about wrapping your hands around a mug of
hot chocolate.

Be extremely wary about driving in this weather as you might not be used
to icy roads.

On Sun, 14 Jan 2007 18:04:30 -0800, Koko >
wrote:

>On Sun, 14 Jan 2007 12:38:48 -0600, notbob > wrote:
>
>>On 2007-01-14, kilikini > wrote:
>>
>>> I made some right after Christmas and it was awesome. Hope yours turns out
>>> well, too! Oh, and you're welcome! :~)
>>
>>It's freezing here in CA. Hit 22 deg F last night. Hasn't been this
>>cold in over 40 yrs. The citrus crops are taking it in the shorts and
>>I'm dressed like I live in CO. I need some hot rib-sticking soup. None
>>of that wimpy dishwater stuff.
>>
>>nb
>
>In east San Diego county we got to 14* last night and looks like the
>same for tonight. Our water pipes froze.

Goodness! It got pretty cold here too, but not that cold! I think it
got down to about 22F. For these parts, as for San Diego's 14F,
THAT'S COLD! The only "real" coat I own is a rain trenchcoat. Time
to buy some long johns, methinks!

TammyM

ObFOOD:

I have 12 leftover egg whites from the creme brulee I made last night.
Looks like meringues, or perhaps a pavlova, are in our very near
future.