CC is welcome to add this one to the Website if she wants to. :-)

My oldest Nephew started school this year and has managed to, so far,
bring home 2 nasty colds and pink eye. The colds got shared with mom and
dad and the pink eye to his younger brother... <sigh>

The joys of new germs.

So, I made a pot of "Jewish Penicillin" for them this weekend and am
fixin' to take it over to them shortly as soon as it cools off a bit. My
sister is looking forward to it. ;-)

I vary this stuff a bit, but the base stock does not change by much.
I try to use quite a bit of ginger,onion and garlic, and I also added
Shitake this time both for flavor (they love asian style foods) and
because it's reputed to have anti-viral properties. The local Grossery
store happened to have fresh ones on hand too which are far better than
the dehydrated ones I usually have on hand.

Recipe

To make the stock/broth:
2 lbs. chicken wings
3 ribs celery
1 large carrot
1 medium onion
1 small bulb fresh ginger root, enough to make
about 2 tbs. grated
Generous sprinkling of powdered garlic (approx. 2 to 3 tsp.)

Chop celery, onion and carrot fine, grate ginger,
leave chicken wings whole.

Place into pressure cooker, bring up to pressure and
cook for 30 to 40 minutes. Alternately, place into stock
pot and simmer (DO NOT BOIL!) for around 3 hours.

Let cool, strain off broth and debone the chicken.
Place the solids aside (refrigerated) for making chicken salad.
Place the resulting broth into the refrigerator overnight to
make defatting easier. Remove fat layer when broth has
solidified.

For the rest of the soup:

1 onion
1 leek
3 ribs celery
2 large carrots
2 heads of baby bok choy
6 cloves fresh garlic
Fresh ginger root enough to yield
about 3 to 4 Tbs.
2 chicken breasts, deboned
10 to 12 Shitake mushroom caps,
fresh or rehydrated

Slice chicken into bite sized pieces, slice
onion and leek into 1/4 inch rings, slice celery fairly thin,
wash and chop bok choy into bite sized chunks,
slice shitake mushrooms thinly, press the garlic
cloves and fine grate the ginger root. Place all
of that into a skillet with some olive oil on medium
high heat and cook until done. Slice carrots into
medallions and steam separately. (I nuked them
for 10 minutes).

Bring defatted broth back up to a simmer and dilute
with equal parts of water. Add 2 to 3 tbs. Oyster sauce
and about 1/8th cup of mushroom or regular soy sauce.

Add the rest of the cooked ingredients to the simmering
broth and simmer for about 10 minutes or so, stirring
occasionally.

Serve, salt to taste.

1ChickenStock.jpg
http://i22.tinypic.com/2zzoocz.jpg

2ChickenStock.jpg
http://i22.tinypic.com/vmvc7l.jpg

3ChickenStock.jpg
http://i24.tinypic.com/iyogfl.jpg

4ChickenSoupVeggies.jpg
http://i22.tinypic.com/2zgi1zr.jpg

5ChickenSoupPlated.jpg
http://i20.tinypic.com/r8c854.jpg

Ginger Root prep using fine grater:
http://i23.tinypic.com/119s5lh.jpg
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet said...

> 5ChickenSoupPlated.jpg


What, no noodles???

It's for a kid. It should be fun soup! Definitely tinier bits! More soup than
bits! Add noodles!

Andy
Thinks it should come with noodles.

On Sep 30, 4:00 pm, Omelet > wrote:
> CC is welcome to add this one to the Website if she wants to. :-)
>
> My oldest Nephew started school this year and has managed to, so far,
> bring home 2 nasty colds and pink eye. The colds got shared with mom and
> dad and the pink eye to his younger brother... <sigh>
>
> The joys of new germs.
>
> So, I made a pot of "Jewish Penicillin" for them this weekend and am
> fixin' to take it over to them shortly as soon as it cools off a bit. My
> sister is looking forward to it. ;-)
>
> I vary this stuff a bit, but the base stock does not change by much.
> I try to use quite a bit of ginger,onion and garlic, and I also added
> Shitake this time both for flavor (they love asian style foods) and
> because it's reputed to have anti-viral properties. The local Grossery
> store happened to have fresh ones on hand too which are far better than
> the dehydrated ones I usually have on hand.
>
> Recipe
>
> To make the stock/broth:
> 2 lbs. chicken wings
> 3 ribs celery
> 1 large carrot
> 1 medium onion
> 1 small bulb fresh ginger root, enough to make
> about 2 tbs. grated
> Generous sprinkling of powdered garlic (approx. 2 to 3 tsp.)
>
> Chop celery, onion and carrot fine, grate ginger,
> leave chicken wings whole.
>
> Place into pressure cooker, bring up to pressure and
> cook for 30 to 40 minutes. Alternately, place into stock
> pot and simmer (DO NOT BOIL!) for around 3 hours.
>
> Let cool, strain off broth and debone the chicken.
> Place the solids aside (refrigerated) for making chicken salad.
> Place the resulting broth into the refrigerator overnight to
> make defatting easier. Remove fat layer when broth has
> solidified.
>
> For the rest of the soup:
>
> 1 onion
> 1 leek
> 3 ribs celery
> 2 large carrots
> 2 heads of baby bok choy
> 6 cloves fresh garlic
> Fresh ginger root enough to yield
> about 3 to 4 Tbs.
> 2 chicken breasts, deboned
> 10 to 12 Shitake mushroom caps,
> fresh or rehydrated
>
> Slice chicken into bite sized pieces, slice
> onion and leek into 1/4 inch rings, slice celery fairly thin,
> wash and chop bok choy into bite sized chunks,
> slice shitake mushrooms thinly, press the garlic
> cloves and fine grate the ginger root. Place all
> of that into a skillet with some olive oil on medium
> high heat and cook until done. Slice carrots into
> medallions and steam separately. (I nuked them
> for 10 minutes).
>
> Bring defatted broth back up to a simmer and dilute
> with equal parts of water. Add 2 to 3 tbs. Oyster sauce
> and about 1/8th cup of mushroom or regular soy sauce.
>
> Add the rest of the cooked ingredients to the simmering
> broth and simmer for about 10 minutes or so, stirring
> occasionally.
>
> Serve, salt to taste.
>
> 1ChickenStock.jpghttp://i22.tinypic.com/2zzoocz.jpg
>
> 2ChickenStock.jpghttp://i22.tinypic.com/vmvc7l.jpg
>
> 3ChickenStock.jpghttp://i24.tinypic.com/iyogfl.jpg
>
> 4ChickenSoupVeggies.jpghttp://i22.tinypic.com/2zgi1zr.jpg
>
> 5ChickenSoupPlated.jpghttp://i20.tinypic.com/r8c854.jpg
>
> Ginger Root prep using fine grater:http://i23.tinypic.com/119s5lh.jpg
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

let them drink the blood of innocent palistineans. i hope it went
down well.

"Andy" <q> wrote in message ...
> Omelet said...
>
>> 5ChickenSoupPlated.jpg
>
>
> What, no noodles???
>
> It's for a kid. It should be fun soup! Definitely tinier bits! More soup
> than
> bits! Add noodles!
>
> Andy
> Thinks it should come with noodles.

Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
http://tinyurl.com/yxpubl)!

Mary--who doubles up on the amount of rivels every time she makes chicken
soup

In article >, Andy <q> wrote:

> Omelet said...
>
> > 5ChickenSoupPlated.jpg
>
>
> What, no noodles???
>
> It's for a kid. It should be fun soup! Definitely tinier bits! More soup than
> bits! Add noodles!
>
> Andy
> Thinks it should come with noodles.

Sorry, but no. :-)
I cook low carb. There are not even any noodles in the house right now!

I do carb cheat a bit on weekends, but...

Sis' can add noodles if she wants them.
We won't be eating any of that.

Fixin' to take a shower here shortly, then drive that pot of soup across
town!

It is actually for the whole family. The Sister and Brother in Law are
sicker than the kids. Kids colds for some reason are especially nasty on
the adults!

And my sister is down with a second cold in two weeks. :-(
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article om>,
Jimmy > wrote:

> On Sep 30, 4:00 pm, Omelet > wrote:
> > CC is welcome to add this one to the Website if she wants to. :-)
> >
> > My oldest Nephew started school this year and has managed to, so far,
> > bring home 2 nasty colds and pink eye. The colds got shared with mom and
> > dad and the pink eye to his younger brother... <sigh>
> >
> > The joys of new germs.
> >
> > So, I made a pot of "Jewish Penicillin" for them this weekend and am
> > fixin' to take it over to them shortly as soon as it cools off a bit. My
> > sister is looking forward to it. ;-)
> >
> > I vary this stuff a bit, but the base stock does not change by much.
> > I try to use quite a bit of ginger,onion and garlic, and I also added
> > Shitake this time both for flavor (they love asian style foods) and
> > because it's reputed to have anti-viral properties. The local Grossery
> > store happened to have fresh ones on hand too which are far better than
> > the dehydrated ones I usually have on hand.
> >
> > Recipe
> >
> > To make the stock/broth:
> > 2 lbs. chicken wings
> > 3 ribs celery
> > 1 large carrot
> > 1 medium onion
> > 1 small bulb fresh ginger root, enough to make
> > about 2 tbs. grated
> > Generous sprinkling of powdered garlic (approx. 2 to 3 tsp.)
> >
> > Chop celery, onion and carrot fine, grate ginger,
> > leave chicken wings whole.
> >
> > Place into pressure cooker, bring up to pressure and
> > cook for 30 to 40 minutes. Alternately, place into stock
> > pot and simmer (DO NOT BOIL!) for around 3 hours.
> >
> > Let cool, strain off broth and debone the chicken.
> > Place the solids aside (refrigerated) for making chicken salad.
> > Place the resulting broth into the refrigerator overnight to
> > make defatting easier. Remove fat layer when broth has
> > solidified.
> >
> > For the rest of the soup:
> >
> > 1 onion
> > 1 leek
> > 3 ribs celery
> > 2 large carrots
> > 2 heads of baby bok choy
> > 6 cloves fresh garlic
> > Fresh ginger root enough to yield
> > about 3 to 4 Tbs.
> > 2 chicken breasts, deboned
> > 10 to 12 Shitake mushroom caps,
> > fresh or rehydrated
> >
> > Slice chicken into bite sized pieces, slice
> > onion and leek into 1/4 inch rings, slice celery fairly thin,
> > wash and chop bok choy into bite sized chunks,
> > slice shitake mushrooms thinly, press the garlic
> > cloves and fine grate the ginger root. Place all
> > of that into a skillet with some olive oil on medium
> > high heat and cook until done. Slice carrots into
> > medallions and steam separately. (I nuked them
> > for 10 minutes).
> >
> > Bring defatted broth back up to a simmer and dilute
> > with equal parts of water. Add 2 to 3 tbs. Oyster sauce
> > and about 1/8th cup of mushroom or regular soy sauce.
> >
> > Add the rest of the cooked ingredients to the simmering
> > broth and simmer for about 10 minutes or so, stirring
> > occasionally.
> >
> > Serve, salt to taste.
> >
> > 1ChickenStock.jpghttp://i22.tinypic.com/2zzoocz.jpg
> >
> > 2ChickenStock.jpghttp://i22.tinypic.com/vmvc7l.jpg
> >
> > 3ChickenStock.jpghttp://i24.tinypic.com/iyogfl.jpg
> >
> > 4ChickenSoupVeggies.jpghttp://i22.tinypic.com/2zgi1zr.jpg
> >
> > 5ChickenSoupPlated.jpghttp://i20.tinypic.com/r8c854.jpg
> >
> > Ginger Root prep using fine grater:http://i23.tinypic.com/119s5lh.jpg
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> > "Human nature seems to be to control other people until they put their foot
> > down." -- Steve Rothstein
>
> let them drink the blood of innocent palistineans. i hope it went
> down well.

There are no innocent Palistineans.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"MareCat" > wrote:

> "Andy" <q> wrote in message ...
> > Omelet said...
> >
> >> 5ChickenSoupPlated.jpg
> >
> >
> > What, no noodles???
> >
> > It's for a kid. It should be fun soup! Definitely tinier bits! More soup
> > than
> > bits! Add noodles!
> >
> > Andy
> > Thinks it should come with noodles.
>
> Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
> http://tinyurl.com/yxpubl)!
>
> Mary--who doubles up on the amount of rivels every time she makes chicken
> soup

What are those???

At worst tho', I may consider adding rice or barley.
This stuff is supposed to be _healthy_! ;-o

Pearl barley in soup is wonderful.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"MareCat" > wrote in message
. ..
> "Andy" <q> wrote in message ...
>> Omelet said...
>>
>>> 5ChickenSoupPlated.jpg
>>
>>
>> What, no noodles???
>>
>> It's for a kid. It should be fun soup! Definitely tinier bits! More soup
>> than
>> bits! Add noodles!
>>
>> Andy
>> Thinks it should come with noodles.
>
> Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
> http://tinyurl.com/yxpubl)!


What are those? They look like irregularly shaped dumplings or something.

"Omelet" > wrote
> And my sister is down with a second cold in two weeks. :-(
> --


Om, did your read about chicken broth containing anti-inflammatory
agents? So it really does help with the congestion of colds. Have her
put some fresh garlic in, that helps even more. (The kids might not like
it, though.) I also add a sprinkle of cayenne--it clears the sinuses like
magic and gets all the stuff in the head and chest moving.

"Jimmy" > wrote
> let them drink the blood of innocent palistineans. i hope it went
> down well.
>

Oh, FFS, Jimmy, get over yourself.

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> > And my sister is down with a second cold in two weeks. :-(
> > --
>
>
> Om, did your read about chicken broth containing anti-inflammatory
> agents? So it really does help with the congestion of colds.

Yep. That's why I make it as "medicine".

> Have her
> put some fresh garlic in, that helps even more.

Dummy me forgot to mention that in the final ingredients. The picture
also showed 7 cloves of fresh garlic. I also put in a handful of Chili
Petins from the two plants out back. :-)


> (The kids might not like
> it, though.)

Her boys eat sushi. They are not picky eaters. <g>

> I also add a sprinkle of cayenne--it clears the sinuses like
> magic and gets all the stuff in the head and chest moving.

I'll suggest that to her.

Last weekend when she was ill, I sent her a couple of quarts of hot and
sour soup from the local chinese place. She normally does not like that
soup, but ate it this time. It's what I buy for myself if I'm sick and
don't feel like cooking.

That place has the best hot and sour soup I've ever had!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"cybercat" > wrote in message
...
>
> "Omelet" > wrote
>> And my sister is down with a second cold in two weeks. :-(
>> --
>
>
> Om, did your read about chicken broth containing anti-inflammatory
> agents? So it really does help with the congestion of colds. Have her
> put some fresh garlic in, that helps even more. (The kids might not like
> it, though.) I also add a sprinkle of cayenne--it clears the sinuses like
> magic and gets all the stuff in the head and chest moving.
>

In the early 1970s, I read an article about a study of chicken soup's
effects. They tried serving just bowls of hot water, to see if just steam
would help. It didn't. They fed participants chicken soup through straws,
lukewarm to eliminate steam. It didn't work (however "work" was defined).
The only thing that worked was chicken soup, hot, eaten from bowls or open
cups.

"Omelet" > wrote in message
news
> In article >, "cybercat" >
> wrote:
>
>> "Omelet" > wrote
>> > And my sister is down with a second cold in two weeks. :-(
>> > --
>>
>>
>> Om, did your read about chicken broth containing anti-inflammatory
>> agents? So it really does help with the congestion of colds.
>
> Yep. That's why I make it as "medicine".
>
>> Have her
>> put some fresh garlic in, that helps even more.
>
> Dummy me forgot to mention that in the final ingredients. The picture
> also showed 7 cloves of fresh garlic. I also put in a handful of Chili
> Petins from the two plants out back. :-)
>

Perfect!

MareCat said...

> Rivels are better.


I googled it. A pseudo-spaetzle and corn in chicken broth.

Your pictures makes it look more like a chowder. I'd probably be a little
more generous with the chicken broth.

Andy

"Omelet" > wrote in message
news
> In article >,
> "MareCat" > wrote:
>
>> "Andy" <q> wrote in message ...
>> > Omelet said...
>> >
>> >> 5ChickenSoupPlated.jpg
>> >
>> >
>> > What, no noodles???
>> >
>> > It's for a kid. It should be fun soup! Definitely tinier bits! More
>> > soup
>> > than
>> > bits! Add noodles!
>> >
>> > Andy
>> > Thinks it should come with noodles.
>>
>> Rivels are better. Add rivels (http://tinyurl.com/yxxcrg and
>> http://tinyurl.com/yxpubl)!
>>
>> Mary--who doubles up on the amount of rivels every time she makes chicken
>> soup
>
> What are those???

Dumplings made from a mixture of flour and eggs (I make mine by mixing a cup
of flour with four eggs) and drizzled into the simmering soup. Definitely
*not* lo-carb! They're of PA Deutch origin. My almost-five-year-old *loves*
them (almost more than hubby and I do), so I always make extra just for her.


> At worst tho', I may consider adding rice or barley.
> This stuff is supposed to be _healthy_! ;-o
>
> Pearl barley in soup is wonderful.

I love barley, and it's very healthy.

Mary

"Andy" <q> wrote in message ...
> MareCat said...
>
>> Rivels are better.
>
>
> I googled it. A pseudo-spaetzle and corn in chicken broth.

Someone who lives in PA Deutch country didn't know what rivels are??


> Your pictures makes it look more like a chowder.

It is a thick (and hearty!) soup. Those pics were taken awhile ago (I just
wanted to show the rivels). Nowadays, I make my "chicken corn soup" with
carrots, onion, and celery, as well as corn.


> I'd probably be a little
> more generous with the chicken broth.

I make a *lot* of chicken stock when I make this now, knowing how little
stock I ended up with when I used to make it. I make a rich stock by
simmering veggies and chicken "carcasses" (what's left after I pick off the
cooked meat) for 1.5 - 2 hours. Then I strain the stock and add fresh
veggies. Once they're cooked, I add frozen corn and the chicken meat. Season
to taste, drizzle in the rivels, and the soup's done.

Mary

"Omelet" > wrote
> At worst tho', I may consider adding rice or barley.
> This stuff is supposed to be _healthy_! ;-o
>
> Pearl barley in soup is wonderful.

I just made vegetable beef with sirloin, and I wish I had put
some barley in it. Otherwise it is wonderful.

In article >,
"MareCat" > wrote:

> >> Mary--who doubles up on the amount of rivels every time she makes chicken
> >> soup
> >
> > What are those???
>
> Dumplings made from a mixture of flour and eggs (I make mine by mixing a cup
> of flour with four eggs) and drizzled into the simmering soup. Definitely
> *not* lo-carb! They're of PA Deutch origin. My almost-five-year-old *loves*
> them (almost more than hubby and I do), so I always make extra just for her.

Sounds like fun. :-)
I do eat more carbs on weekends...

>
>
> > At worst tho', I may consider adding rice or barley.
> > This stuff is supposed to be _healthy_! ;-o
> >
> > Pearl barley in soup is wonderful.
>
> I love barley, and it's very healthy.
>
> Mary

Good memories too.
Mom always added it to her wonderful beef stews.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> > At worst tho', I may consider adding rice or barley.
> > This stuff is supposed to be _healthy_! ;-o
> >
> > Pearl barley in soup is wonderful.
>
> I just made vegetable beef with sirloin, and I wish I had put
> some barley in it. Otherwise it is wonderful.

There is always next time... <g>
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

MareCat said...

> I make a rich stock by
> simmering veggies and chicken "carcasses" (what's left after I pick off
> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
> fresh veggies.


Mary,

Why do you throw away the cooked veggies and not foley mill them back into
the stock?

Andy

"Andy" <q> wrote in message ...
> MareCat said...
>
>> I make a rich stock by
>> simmering veggies and chicken "carcasses" (what's left after I pick off
>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>> fresh veggies.
>
>
> Mary,
>
> Why do you throw away the cooked veggies and not foley mill them back into
> the stock?
>
> Andy


Because it would look like baby vomit if you did that.

On Sun, 30 Sep 2007 18:32:29 -0500, Andy <q> wrote:

>MareCat said...
>
>> I make a rich stock by
>> simmering veggies and chicken "carcasses" (what's left after I pick off
>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>> fresh veggies.
>
>
>Mary,
>
>Why do you throw away the cooked veggies and not foley mill them back into
>the stock?
>
>Andy

Cause then it is not stock, Andy, but a gravy of sorts. You want
stock to be as clear as possible. And you want to be able to use it
for a multitude of purposes, such as sauces, soups, etc. If you puree
the veggies back into the stock, you severely limit the possibilities
of that stock.

Christine

In article >, Andy <q> wrote:

> MareCat said...
>
> > I make a rich stock by
> > simmering veggies and chicken "carcasses" (what's left after I pick off
> > the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
> > fresh veggies.
>
>
> Mary,
>
> Why do you throw away the cooked veggies and not foley mill them back into
> the stock?
>
> Andy

For the same reason I filtered off the meat and veggies and put them
aside to make chicken salad.

Most of the flavor is cooked out of them with properly made stock.
Fresh veggies (and meat) placed into the resulting soup are just tastier.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" > wrote in message
news
> In article >, Andy <q> wrote:
>
>> MareCat said...
>>
>> > I make a rich stock by
>> > simmering veggies and chicken "carcasses" (what's left after I pick off
>> > the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>> > fresh veggies.
>>
>>
>> Mary,
>>
>> Why do you throw away the cooked veggies and not foley mill them back
>> into
>> the stock?
>>
>> Andy
>
> For the same reason I filtered off the meat and veggies and put them
> aside to make chicken salad.
>
> Most of the flavor is cooked out of them with properly made stock.
> Fresh veggies (and meat) placed into the resulting soup are just tastier.

What Joe, Christine, and Kat all said! I suppose some folks put the
"old" veggies back into the stock, but I guess I just don't see the point.
They've already served their purpose at that point--adding their flavors to
the finished stock. I like the veggies in my soups to have some texture, not
be pure mush.

I usually give the cooked-to-mush carrots to my 12-month-olds to munch on.
Not as nutritious as fresh veggies, but then, they get plenty of nutrients
via other means.

Mary

Christine Dabney said...

> On Sun, 30 Sep 2007 18:32:29 -0500, Andy <q> wrote:
>
>>MareCat said...
>>
>>> I make a rich stock by
>>> simmering veggies and chicken "carcasses" (what's left after I pick off
>>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>>> fresh veggies.
>>
>>
>>Mary,
>>
>>Why do you throw away the cooked veggies and not foley mill them back
into
>>the stock?
>>
>>Andy
>
> Cause then it is not stock, Andy, but a gravy of sorts. You want
> stock to be as clear as possible. And you want to be able to use it
> for a multitude of purposes, such as sauces, soups, etc. If you puree
> the veggies back into the stock, you severely limit the possibilities
> of that stock.
>
> Christine


Christine,

OK, I get it! I forgot about the multi-dish possibilities "angle."

I've just been foley milling the simmered veggies back into my split pea
soup. It thickens it up the way I like it, whether or not there's any
flavor or nutrition left in them. I wonder what my split pea soup would
taste like if I threw away the simmered veggies instead.

Thanks,

Andy

"Andy" <q> wrote in message ...
> MareCat said...
>
>> I make a rich stock by
>> simmering veggies and chicken "carcasses" (what's left after I pick off
>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>> fresh veggies.
>
>
> Mary,
>
> Why do you throw away the cooked veggies and not foley mill them back into
> the stock?
>
> Andy

You do that, Andy, put them back into the stock? They look so god awful,
but I have been known to eat a carrot; that's about as far as I can get.

I guess it would make a nice thick stock. I don't care about a nice
clear-looking stock/broth/soup.

Thanks,
Dee Dee

"Andy" <q> wrote in message ...

> I've just been foley milling the simmered veggies back into my split pea
> soup.


That's different! Split pea soup isn't supposed to be translucent.


Jeez.....

Dee Dee said...

>
> "Andy" <q> wrote in message ...
>> MareCat said...
>>
>>> I make a rich stock by
>>> simmering veggies and chicken "carcasses" (what's left after I pick off
>>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
>>> fresh veggies.
>>
>>
>> Mary,
>>
>> Why do you throw away the cooked veggies and not foley mill them back
into
>> the stock?
>>
>> Andy
>
> You do that, Andy, put them back into the stock? They look so god awful,
> but I have been known to eat a carrot; that's about as far as I can get.
>
> I guess it would make a nice thick stock. I don't care about a nice
> clear-looking stock/broth/soup.
>
> Thanks,
> Dee Dee


Dee Dee,

Well I don't (haven't) make stock.

I always puree the cooked veggies back into my split pea soup.

Now that I think about it, I'd prefer a clear (not cloudy) chicken noodle
soup.

Pureeing veggies back into a stock could turn it some awful faded carrot
orange!? The same probably holds true for chowders. Who would want an
orange New England clam chowder?!

I get it, now!

Andy

Omelet wrote:
>
> So, I made a pot of "Jewish Penicillin"


Ahahahahahahahahahahahahahaha. . . .

On Sep 30, 4:58?pm, Andy <q> wrote:
> Christine Dabney said...
>
>
>
>
>
>
>
> > On Sun, 30 Sep 2007 18:32:29 -0500, Andy <q> wrote:
>
> >>MareCat said...
>
> >>> I make a rich stock by
> >>> simmering veggies and chicken "carcasses" (what's left after I pick off
> >>> the cooked meat) for 1.5 - 2 hours. Then I strain the stock and add
> >>> fresh veggies.
>
> >>Mary,
>
> >>Why do you throw away the cooked veggies and not foley mill them back
> into
> >>the stock?
>
> >>Andy
>
> > Cause then it is not stock, Andy, but a gravy of sorts. You want
> > stock to be as clear as possible. And you want to be able to use it
> > for a multitude of purposes, such as sauces, soups, etc. If you puree
> > the veggies back into the stock, you severely limit the possibilities
> > of that stock.
>
> > Christine
>
> Christine,
>
> OK, I get it! I forgot about the multi-dish possibilities "angle."
>
> I've just been foley milling the simmered veggies back into my split pea
> soup. It thickens it up the way I like it, whether or not there's any
> flavor or nutrition left in them. I wonder what my split pea soup would
> taste like if I threw away the simmered veggies instead.
>
> Thanks,
>
> Andy- Hide quoted text -
>
> - Show quoted text -

For each pot of soup I put in 2-3 chicken feet. They are the magic in
medicinal chicken soup! I take the feet out before serving the soup,
the cat's get them as a treat.

On Sep 30, 7:38 pm, pamjd > wrote:
>
> For each pot of soup I put in 2-3 chicken feet. They are the magic in
> medicinal chicken soup! I take the feet out before serving the soup,
> the cat's get them as a treat.

I thought only Voodoo women from Haiti believed in magical chicken
feet.

Shows what I know.

--Bryan

In article om>,
Sheldon > wrote:

> Omelet wrote:
> >
> > So, I made a pot of "Jewish Penicillin"
>
>
> Ahahahahahahahahahahahahahaha. . . .

So what is YOUR recipe smart guy? ;-)

There are variations, this one was an asian version.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article . com>,
pamjd > wrote:

> For each pot of soup I put in 2-3 chicken feet. They are the magic in
> medicinal chicken soup! I take the feet out before serving the soup,
> the cat's get them as a treat.

I generally use chicken feet for this, but did not feel like going all
the way across town to Wal-mart.

Wings are the second best as they have quite a bit of collagen in them
too.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet wrote:
> In article . com>,
> pamjd > wrote:
>
>> For each pot of soup I put in 2-3 chicken feet. They are the magic in
>> medicinal chicken soup! I take the feet out before serving the soup,
>> the cat's get them as a treat.
>
> I generally use chicken feet for this, but did not feel like going all
> the way across town to Wal-mart.

WM sells chicken feet? I guess it is true, they do sell everything.
BTW, Japanese women cook with chicken feet.

Becca

In article >,
Becca > wrote:

> Omelet wrote:
> > In article . com>,
> > pamjd > wrote:
> >
> >> For each pot of soup I put in 2-3 chicken feet. They are the magic in
> >> medicinal chicken soup! I take the feet out before serving the soup,
> >> the cat's get them as a treat.
> >
> > I generally use chicken feet for this, but did not feel like going all
> > the way across town to Wal-mart.
>
> WM sells chicken feet? I guess it is true, they do sell everything.

They do here. They started doing that about 3, maybe 4 years ago.
Sold as "chicken paws".

> BTW, Japanese women cook with chicken feet.
>
> Becca

As do chinese and Thai. :-)

It's a shame so many Americans are grossed out by them. They are
delicious and make a fantastic, very clean tasting stock.

I pressure cook them for 40 minutes. Anything over that turns the bones
to mush. I strain off the stock then go hide in my bedroom with a salt
shaker and eat the feet myself. <g> Dad won't touch them but he's fine
with the stock broth.

I most often use it to cook rice.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet wrote:
> Sheldon wrote:
> > Omelet wrote:
>
> > > So, I made a pot of "Jewish Penicillin"
>
> > Ahahahahahahahahahahahahahaha. . . .
>
> So what is YOUR recipe smart guy? ;-)
>
> There are variations, this one was an asian version.


Then call it what it is: Asian Acupuncture! hehe
You didn't even include a chicken, not even a pupik! No way, no how
is what you made any kind of chicken soup... how do you make chicken
soup without a chicken... you can't. What you did is to take lovely
photos of how to make extract of garbage... you wasted all your
vegetables, seasonings, time, and effort over the measly price of a
chicken. What you did is tantamount to inviting the crowd for
porterhouse and serving tube... you misrepresented.

http://www.jewish-food.org/recipes/chknsp10.htm

http://www.jewish-food.org/recipes/chknsp05.htm

There are many versions and techniques, and I incorporate my own, but
all require a chicken.

MareCat wrote:
> "Andy" <q> wrote in message
> ...
>> MareCat said...
>>
>>> Rivels are better.
>>
>>
>> I googled it. A pseudo-spaetzle and corn in chicken broth.
>
> Someone who lives in PA Deutch country didn't know what rivels are??
>
>
LOL My grandmother's potato soup calls for rivels (although she sometimes
called them "rivlettes"). Excellent in chicken soup, too.

Jill

In article om>,
Sheldon > wrote:

> Omelet wrote:
> > Sheldon wrote:
> > > Omelet wrote:
> >
> > > > So, I made a pot of "Jewish Penicillin"
> >
> > > Ahahahahahahahahahahahahahaha. . . .
> >
> > So what is YOUR recipe smart guy? ;-)
> >
> > There are variations, this one was an asian version.
>
>
> Then call it what it is: Asian Acupuncture! hehe
> You didn't even include a chicken, not even a pupik! No way, no how
> is what you made any kind of chicken soup... how do you make chicken
> soup without a chicken... you can't.

Um, I used fresh chicken WINGS, not bones or scraps?
WTF is wrong with that?

They are actually more expensive than whole chickens!
And for the final dish, I sliced up and cooked fresh chicken breasts!
I was trying to keep it lower in fat.

> What you did is to take lovely
> photos of how to make extract of garbage... you wasted all your
> vegetables, seasonings, time, and effort over the measly price of a
> chicken. What you did is tantamount to inviting the crowd for
> porterhouse and serving tube... you misrepresented.

Like I said, it actually cost _more_ than using a whole chicken would
have doofus.

>
> http://www.jewish-food.org/recipes/chknsp10.htm
>
> http://www.jewish-food.org/recipes/chknsp05.htm
>
> There are many versions and techniques, and I incorporate my own, but
> all require a chicken.

So chicken wings and breasts are not chicken?

<puzzled look>
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Mon, 01 Oct 2007 11:28:26 -0500, Omelet >
wrote:

>In article >,
> Becca > wrote:
>
>> Omelet wrote:
>> > In article . com>,
>> > pamjd > wrote:
>> >
>> >> For each pot of soup I put in 2-3 chicken feet. They are the magic in
>> >> medicinal chicken soup! I take the feet out before serving the soup,
>> >> the cat's get them as a treat.
>> >
>> > I generally use chicken feet for this, but did not feel like going all
>> > the way across town to Wal-mart.
>>
>> WM sells chicken feet? I guess it is true, they do sell everything.
>
>They do here. They started doing that about 3, maybe 4 years ago.
>Sold as "chicken paws".
>
>> BTW, Japanese women cook with chicken feet.
>>
>> Becca
>
>As do chinese and Thai. :-)
>
>It's a shame so many Americans are grossed out by them. They are
>delicious and make a fantastic, very clean tasting stock.
>
>I pressure cook them for 40 minutes. Anything over that turns the bones
>to mush. I strain off the stock then go hide in my bedroom with a salt
>shaker and eat the feet myself. <g> Dad won't touch them but he's fine
>with the stock broth.
>
>I most often use it to cook rice.

i was at the store (giant, maryland) yesterday, and they had chicken
feet. are you ready for the price? $1.69 a pound.

i'm sure they were premium feet, though.

your pal,
blake

In article >,
blake murphy > wrote:

> >I most often use it to cook rice.
>
> i was at the store (giant, maryland) yesterday, and they had chicken
> feet. are you ready for the price? $1.69 a pound.
>
> i'm sure they were premium feet, though.
>
> your pal,
> blake

I think I paid $1.29 last time, but I generally get them at the asian
market. They are available at Fiesta too.

I have bought them at Wal-mart but prefer not to. They are broken
mid-hock instead of cut at the joint and that creates a lot of bone
splinters.

The other two stores cut them at the joint like they are supposed to.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein