On 1/8/2013 11:46 AM, Ophelia wrote:

> Ahh, so you deliberately cook a lot so you have lots of leftovers? Ok,
> makes sense now
>
They're not 'leftovers' - they're 'cook-aheads'.

On 1/8/2013 11:39 AM, Ophelia wrote:
> "Janet Bostwick" > wrote in message

>> My family did cook enormous cuts of meat at holiday time as there were
>> 20 or more at table. I cook large turkey and ham because there are
>> really bargain prices for those meats at holiday and I can make many
>> things from the leftovers. It's a frugal issue.
>
> So, do you do the same thing during the year too?

I do. For example - sometimes I'll roast two chickens at the same time.
We'll have chicken for dinner that evening, but I'll
strip/slice/dismember both chickens, and package up the meat to be used
for various other meals. The bones, skin, and scraps are used to make
stock, which I reduce and package for future use. It's more economical,
and saves time, too. 'Leftover' to me, indicates misjudging quantity -
what I do, is 'cook ahead' (on purpose!) for future meals.

On 1/8/2013 10:45 AM, spamtrap1888 wrote:
> When my mother moved to the big city after high school, she boarded
> with a lady. It was cheaper than living on her own and also safer:
> some one expected you home at a certain time, somebody would notice if
> you were too sick to move, etc. somebody would explain the details of
> life in the big city, etc. And my mother was respectable and reliable,
> paying her rent on time, and never bringing any thugs over.


Way back in the day, it was fairly common for women to take apartments
together. Before my Grandmother moved in with us, she shared an
apartment with another lady. Both were widows and didn't have the money
to rent an apartment on their own. My grandmother took in laundry and
washed, startched and stretched curtains. The other lady had a part
time job in an office. They got by.

With the exception of college students, you seldom hear of people
sharing an apartment any more.

George L

"S Viemeister" > wrote in message
...
> On 1/8/2013 11:46 AM, Ophelia wrote:
>
>> Ahh, so you deliberately cook a lot so you have lots of leftovers? Ok,
>> makes sense now
>>
> They're not 'leftovers' - they're 'cook-aheads'.

I like that! That shall be my new mantra)

--
--
http://www.shop.helpforheroes.org.uk/

"S Viemeister" > wrote in message
...
> On 1/8/2013 11:39 AM, Ophelia wrote:
>> "Janet Bostwick" > wrote in message
>
>>> My family did cook enormous cuts of meat at holiday time as there were
>>> 20 or more at table. I cook large turkey and ham because there are
>>> really bargain prices for those meats at holiday and I can make many
>>> things from the leftovers. It's a frugal issue.
>>
>> So, do you do the same thing during the year too?
>
> I do. For example - sometimes I'll roast two chickens at the same time.
> We'll have chicken for dinner that evening, but I'll strip/slice/dismember
> both chickens, and package up the meat to be used for various other meals.
> The bones, skin, and scraps are used to make stock, which I reduce and
> package for future use. It's more economical, and saves time, too.
> 'Leftover' to me, indicates misjudging quantity - what I do, is 'cook
> ahead' (on purpose!) for future meals.

In which case, that is certainly what I do too! BUT remember the threads
about 'leftovers'? Perhaps they were just misnamed.

I was specifically asking about the huge amounts of meat prepared for the
holiday. Was it just for the holiday? Was it a
'fairly' regular activity ...



--
--
http://www.shop.helpforheroes.org.uk/

> wrote in message
...

> Yes - I make humongous quantities of soup, freeze them in single
> portions. Lunch for months without trying. Things like lasagna,
> bother to make so I make three or four at one time, it's very little
> more work, then freeze.

I do all that, but probably in smaller quantities now the children are away.


> I feel you can't make a good tasty stew in a small quantity so I use
> the stew pot I used when all the family lived here and again, freeze
> it in single portions.

Now that I DO agree on. Stew is so much better cooked in quantity and I do
make plenty when I do it. I always freeze in double portions since we are
just two now.


> There are many recipes that really don't taste the same made in small
> quantities, so that's a good solution.

See my last point!

> I do love to cook and still do so but am happy enough to prepare
> single servings for the freezer a lot of the time, rather than like
> some of my friends, buying those ready made frozen meals - uck !

Huh the people who sell that stuff *never* get any of my money!!

--
--
http://www.shop.helpforheroes.org.uk/

> wrote in message
...
> On Tue, 08 Jan 2013 12:01:28 -0500, S Viemeister
> > wrote:
>
>>On 1/8/2013 11:46 AM, Ophelia wrote:
>>
>>> Ahh, so you deliberately cook a lot so you have lots of leftovers? Ok,
>>> makes sense now
>>>
>>They're not 'leftovers' - they're 'cook-aheads'.
>
> That which we call a rose...but you're right.

Does sound a tad better though )

--
--
http://www.shop.helpforheroes.org.uk/

On Tue, 08 Jan 2013 11:33:23 -0600, George Leppla
> wrote:

>On 1/8/2013 10:45 AM, spamtrap1888 wrote:
>> When my mother moved to the big city after high school, she boarded
>> with a lady. It was cheaper than living on her own and also safer:
>> some one expected you home at a certain time, somebody would notice if
>> you were too sick to move, etc. somebody would explain the details of
>> life in the big city, etc. And my mother was respectable and reliable,
>> paying her rent on time, and never bringing any thugs over.
>
>
>Way back in the day, it was fairly common for women to take apartments
>together. Before my Grandmother moved in with us, she shared an
>apartment with another lady. Both were widows and didn't have the money
>to rent an apartment on their own. My grandmother took in laundry and
>washed, startched and stretched curtains. The other lady had a part
>time job in an office. They got by.
>
>With the exception of college students, you seldom hear of people
>sharing an apartment any more.

Nowadays they don't advertize the fact, instead they share on the
sneak so the landlord doesn't know, often amongst 3-4 people who don't
even know each other. I hear there are apartments now where people
share bedrooms for 12 hours each.

On 1/8/2013 11:44 AM, Brooklyn1 wrote:
>> Way back in the day, it was fairly common for women to take apartments
>> >together. Before my Grandmother moved in with us, she shared an
>> >apartment with another lady. Both were widows and didn't have the money
>> >to rent an apartment on their own. My grandmother took in laundry and
>> >washed, startched and stretched curtains. The other lady had a part
>> >time job in an office. They got by.
>> >
>> >With the exception of college students, you seldom hear of people
>> >sharing an apartment any more.
> Nowadays they don't advertize the fact, instead they share on the
> sneak so the landlord doesn't know, often amongst 3-4 people who don't
> even know each other. I hear there are apartments now where people
> share bedrooms for 12 hours each.


Sheldon, my grandmother lived pretty close to your neighborhood. Just
off Bushwick Ave on Stanhope.

George L

On Tue, 8 Jan 2013 16:39:10 -0000, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>> On Tue, 8 Jan 2013 10:48:51 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Christine Dabney" > wrote in message
...
>>>> On Mon, 07 Jan 2013 18:57:01 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>>I guess we haven't really answered Ophelia's question. Is cooking in
>>>>>such quantities "traditional"? It is for me, but then again I like and
>>>>>use leftovers in many different ways. As do you. Others may be cooking
>>>>>for families.
>>>>
>>>> My mother cooked with a view of what leftovers would be available. A
>>>> Sunday roast became hash the next day. A chicken became chicken soup,
>>>> and so forth. She worked full time, and was raising the 3 of us,
>>>> with almost no help. So yes, at least in my experience it was and is
>>>> traditional. We were poor and she had to stretch everything to the
>>>> max.
>>>
>>>Sounds like my own childhood I am really referring though the enormous
>>>pieces of meat talked about for the holiday and wondered if it was
>>>traditional to do so at this time of year. I am sure our parents didn't
>>>cook 7lb + pieces of meat every week.
>>>--
>> My family did cook enormous cuts of meat at holiday time as there were
>> 20 or more at table. I cook large turkey and ham because there are
>> really bargain prices for those meats at holiday and I can make many
>> things from the leftovers. It's a frugal issue.
>
>So, do you do the same thing during the year too?
>--
It depends if I get a really good buy on something. I may have
already bought a large 'something' and tucked it in the freezer to
smoke or BBQ or roaster oven during the summer to make sandwiches and
salads. I've got a couple of hams and turkeys in there now. It is
almost impossible to get $.89 per pound meat at other than holiday
time. Ground beef is currently almost $3.00 per pound. I can do that
math.
Janet US

"Janet Bostwick" > wrote in message
news
> On Tue, 8 Jan 2013 16:39:10 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Tue, 8 Jan 2013 10:48:51 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Christine Dabney" > wrote in message
m...
>>>>> On Mon, 07 Jan 2013 18:57:01 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>>I guess we haven't really answered Ophelia's question. Is cooking in
>>>>>>such quantities "traditional"? It is for me, but then again I like
>>>>>>and
>>>>>>use leftovers in many different ways. As do you. Others may be
>>>>>>cooking
>>>>>>for families.
>>>>>
>>>>> My mother cooked with a view of what leftovers would be available. A
>>>>> Sunday roast became hash the next day. A chicken became chicken soup,
>>>>> and so forth. She worked full time, and was raising the 3 of us,
>>>>> with almost no help. So yes, at least in my experience it was and is
>>>>> traditional. We were poor and she had to stretch everything to the
>>>>> max.
>>>>
>>>>Sounds like my own childhood I am really referring though the
>>>>enormous
>>>>pieces of meat talked about for the holiday and wondered if it was
>>>>traditional to do so at this time of year. I am sure our parents
>>>>didn't
>>>>cook 7lb + pieces of meat every week.
>>>>--
>>> My family did cook enormous cuts of meat at holiday time as there were
>>> 20 or more at table. I cook large turkey and ham because there are
>>> really bargain prices for those meats at holiday and I can make many
>>> things from the leftovers. It's a frugal issue.
>>
>>So, do you do the same thing during the year too?
>>--
> It depends if I get a really good buy on something. I may have
> already bought a large 'something' and tucked it in the freezer to
> smoke or BBQ or roaster oven during the summer to make sandwiches and
> salads. I've got a couple of hams and turkeys in there now. It is
> almost impossible to get $.89 per pound meat at other than holiday
> time. Ground beef is currently almost $3.00 per pound. I can do that
> math.

Cool
--
--
http://www.shop.helpforheroes.org.uk/

Jim Elbrecht wrote:
>
> I *love* leftovers. To me, cooking a roast [or a turkey-- or even
> chicken parts, sometimes] is just the beginning.
>
> Meatloaf- the leftovers are better than the original.
> most beef- sandwiches, hot & cold
> chicken- salads- casseroles. . .
> turkey-- where to begin? I usually get 6 meals out it.[not counting
> the soups]
>
> For Christmas, there were 4 of us.

I agree with you about leftovers, Jim. Many times, I have Christmas dinner
alone but I'll still cook a large turkey with all the extras. More for me.
And you don't have to eat it all day after day. Most large meals will freeze
well in portions to eat later on or turn into other meals, other recipes.

Now that my daughter has grown up, moved away and got married (with
children), I don't cook every single night like I used to. It's just me now
so no need (or time) to cook single person meals every night.

I do eat a lot of quicky, not really cooking, meals now but when I do cook,
it's usually on weekends and I'll cook giant batches of whatever I like.
I'll enjoy leftovers (of the same meal) for a couple of days but I freeze
the rest.

Gary

On Tue, 08 Jan 2013 20:58:16 -0400, wrote:

>On Wed, 9 Jan 2013 00:39:38 -0000, Janet > wrote:
>
>>In article >,
says...
>>> Yes - I make humongous quantities of soup, freeze them in single
>>> portions. Lunch for months without trying. Things like lasagna,
>>> bother to make so I make three or four at one time, it's very little
>>> more work, then freeze.
>>>
>>> I feel you can't make a good tasty stew in a small quantity so I use
>>> the stew pot I used when all the family lived here and again, freeze
>>> it in single portions.
>>>
>>> There are many recipes that really don't taste the same made in small
>>> quantities, so that's a good solution.
>>>
>>> I do love to cook and still do so but am happy enough to prepare
>>> single servings for the freezer a lot of the time, rather than like
>>> some of my friends, buying those ready made frozen meals - uck !
>>
>> When cooking in quantity to freeze, I pack some of it as single
>>portions. It either gets used when one of us is home alone for dinner,
>>or I take portions over to an elderly friend who is on her own now and
>>doesn't bother making home-made food much any more, or cooking much at
>>all.... I've noticed she eats a lot of cold easy meals these days
>>(slices of ham or cheese, bags of salad) even in winter.
>>
>> Janet UK
>
>When you're used to cooking for a crowd, it's hard to cook for two,
>then harder still when widowed to cook for one. I make myself 'cook
>ahead' because that way I eat better meals, if I tried to be
>enthusiastic every day with cooking, not going to happen.
>
>When I cook a huge pot of soup, I never measure anything and sometimes
>it's a winner other times it may be okay or so/so, however it's full
>of veggies and other good things and sure beats opening a can of soup.
>I actually did that recently, fancied some mushroom soup, bought it
>and then couldn't eat it. So I stick with slicing lots of
>portabellos into a spud soup with masses of tumeric. Weird but tasty.

Turmeric is wonderful for adding color but not much on flavor... for
mushroom potato soup add a little saffron instead or along with.

On 1/7/2013 8:41 PM, Julie Bove wrote:

> If she did cook a turkey (and that wasn't often), there were leftovers which
> had to be used up but I think in the end some of it wound up being thrown
> out because none of us were big into turkey. My brother likes the
> traditional turkey dinner but without all of the appropriate sides, I don't
> think he's so fond of turkey. And in those days we had no microwave so
> trying to eat leftovers as is might not be so appealing. You could pretty
> much eat them cold or risk them drying out drying out in reheating.

Pre-microwave, I remember my mom reheating leftovers on a plate over a
boiling pot of water. Nothing dried out but might not have been to
optimal temperature, but we never got sick from it.

On 1/8/2013 1:12 PM, Janet Bostwick wrote:

> It depends if I get a really good buy on something. I may have
> already bought a large 'something' and tucked it in the freezer to
> smoke or BBQ or roaster oven during the summer to make sandwiches and
> salads. I've got a couple of hams and turkeys in there now. It is
> almost impossible to get $.89 per pound meat at other than holiday
> time. Ground beef is currently almost $3.00 per pound. I can do that
> math.

I've never understood why ground beef is so expensive compared to other
cuts of meat, at least when those cuts are on sale. I guess it must be
a demand issue. I have to admit that I don't eat most red meat often,
maybe a couple of times a month, but ground beef I'll eat more often. I
often grind it myself when chuck or brisket is on sale.

On 1/8/2013 9:14 AM, George Leppla wrote:

> In our freezer now we have frozen spaghetti sauce, beans and ham, bean
> soup, tortilla soup, spanish rice, the beef brisket and smoked pork,
> stuffing for Stuffed Flounder, cochanita pibil... and I'm sure others
> that I am forgetting.
>
You're set for a while!

> Cooking enough for 8 or 10 people is usually not much harder or time
> consuming than cooking for 2.
>
> It works for us.

That's what's important.

On 1/8/2013 11:12 PM, Cheryl wrote:
> On 1/8/2013 1:12 PM, Janet Bostwick wrote:
>
>> It depends if I get a really good buy on something. I may have
>> already bought a large 'something' and tucked it in the freezer to
>> smoke or BBQ or roaster oven during the summer to make sandwiches and
>> salads. I've got a couple of hams and turkeys in there now. It is
>> almost impossible to get $.89 per pound meat at other than holiday
>> time. Ground beef is currently almost $3.00 per pound. I can do that
>> math.
>
> I've never understood why ground beef is so expensive compared to other
> cuts of meat, at least when those cuts are on sale. I guess it must be
> a demand issue. I have to admit that I don't eat most red meat often,
> maybe a couple of times a month, but ground beef I'll eat more often. I
> often grind it myself when chuck or brisket is on sale.

Grinding your own is definitely less expensive if you can find a good
sale on chuck roast I've never ground a brisket. The ones I've seen
in the supermarket meat case are much larger than something I'd want to
grind. And I don't own a smoker.

Jill

> wrote in message
...

> When I cook a huge pot of soup, I never measure anything and sometimes
> it's a winner other times it may be okay or so/so, however it's full
> of veggies and other good things and sure beats opening a can of soup.
> I actually did that recently, fancied some mushroom soup, bought it
> and then couldn't eat it. So I stick with slicing lots of
> portabellos into a spud soup with masses of tumeric. Weird but tasty.

I often make pots of soup in the winter. Last night I had some mushrooms so
I softened some onion and potato, added chopped mushrooms and stock and
cooked till all soft. Whizzed it up with the inversion liquidiser thingy,
in with some cream and yummmmmmmmmmm

--
--
http://www.shop.helpforheroes.org.uk/

> wrote in message
...
> On Wed, 9 Jan 2013 11:09:38 -0000, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>
>>> When I cook a huge pot of soup, I never measure anything and sometimes
>>> it's a winner other times it may be okay or so/so, however it's full
>>> of veggies and other good things and sure beats opening a can of soup.
>>> I actually did that recently, fancied some mushroom soup, bought it
>>> and then couldn't eat it. So I stick with slicing lots of
>>> portabellos into a spud soup with masses of tumeric. Weird but tasty.
>>
>>I often make pots of soup in the winter. Last night I had some mushrooms
>>so
>>I softened some onion and potato, added chopped mushrooms and stock and
>>cooked till all soft. Whizzed it up with the inversion liquidiser thingy,
>>in with some cream and yummmmmmmmmmm
>>
>>--
> Have you frozen soup with cream in it ? I am wondering if it would
> separate etc when unfrozen.

I haven't tried it. I only make it in small quantities because it cooks so
quickly. I can have it ready within 15/20 mins or so, depending on how
small I cut the veg. I suppose if you pressure cooked it, it would be just
a few.

> I still have some heavy cream left over from Xmas, that might be a
> good combo, spuds, cream, portabellos, saffron and onions, or maybe
> leeks - although they are deadly expensive here and never go on sale.
> I used to grow my own and can understand why, very labour intensive.

I use a lot of heavy cream in sauces and I freeze those fine. It is a
favourite here.. Not sure how it would work with the stock in the soup
though, although I would expect it to have a better chance than with with
single cream. I have some mushroom soup left in the fridge from last night,
so I will stick in the freezer and get back to you.




--
--
http://www.shop.helpforheroes.org.uk/

On Tue, 08 Jan 2013 23:36:14 -0500, jmcquown >
wrote:

>On 1/8/2013 11:12 PM, Cheryl wrote:
>> On 1/8/2013 1:12 PM, Janet Bostwick wrote:
>>
>>> It depends if I get a really good buy on something. I may have
>>> already bought a large 'something' and tucked it in the freezer to
>>> smoke or BBQ or roaster oven during the summer to make sandwiches and
>>> salads. I've got a couple of hams and turkeys in there now. It is
>>> almost impossible to get $.89 per pound meat at other than holiday
>>> time. Ground beef is currently almost $3.00 per pound. I can do that
>>> math.
>>
>> I've never understood why ground beef is so expensive compared to other
>> cuts of meat, at least when those cuts are on sale. I guess it must be
>> a demand issue. I have to admit that I don't eat most red meat often,
>> maybe a couple of times a month, but ground beef I'll eat more often. I
>> often grind it myself when chuck or brisket is on sale.
>
>Grinding your own is definitely less expensive if you can find a good
>sale on chuck roast I've never ground a brisket. The ones I've seen
>in the supermarket meat case are much larger than something I'd want to
>grind. And I don't own a smoker.
>
>Jill
The brisket that I have seen on sale have so much fat cap, that
considering the scraps loss as well as effort to grind, the price
point of the sale brisket makes it no good deal. I will buy large
pieces of meat if the value is there, otherwise I buy as needed.

I just haven't see any worthwhile sale price on beef in the last
couple of years.
Janet US

On Jan 9, 7:05*am, Janet Bostwick > wrote:
> On Tue, 08 Jan 2013 23:36:14 -0500, jmcquown >
> wrote:
>
>
>
>
>
>
>
>
>
> >On 1/8/2013 11:12 PM, Cheryl wrote:
> >> On 1/8/2013 1:12 PM, Janet Bostwick wrote:
>
> >>> It depends if I get a really good buy on something. *I may have
> >>> already bought a large 'something' and tucked it in the freezer to
> >>> smoke or BBQ or roaster oven during the summer to make sandwiches and
> >>> salads. *I've got a couple of hams and turkeys in there now. *It is
> >>> almost impossible to get $.89 per pound meat at other than holiday
> >>> time. *Ground beef is currently almost $3.00 per pound. *I can do that
> >>> math.
>
> >> I've never understood why ground beef is so expensive compared to other
> >> cuts of meat, at least when those cuts are on sale. *I guess it must be
> >> a demand issue. I have to admit that I don't eat most red meat often,
> >> maybe a couple of times a month, but ground beef I'll eat more often. *I
> >> often grind it myself when chuck or brisket is on sale.
>
> >Grinding your own is definitely less expensive if you can find a good
> >sale on chuck roast *I've never ground a brisket. *The ones I've seen
> >in the supermarket meat case are much larger than something I'd want to
> >grind. *And I don't own a smoker.
>
> >Jill
>
> The brisket that I have seen on sale have so much fat cap, that
> considering the scraps loss as well as effort to grind, the price
> point of the sale brisket makes it no good deal. *I will buy large
> pieces of meat if the value is there, otherwise I buy as needed.
>
> I just haven't see any worthwhile sale price on beef in the last
> couple of years.

Global warming forced the price of corn up to the point that beef will
no longer be a loss leader.

On Wed, 09 Jan 2013 06:53:54 -0400, wrote:

> On Tue, 08 Jan 2013 20:21:39 -0500, Brooklyn1 <Gravesend1> wrote:
>
> >>When I cook a huge pot of soup, I never measure anything and sometimes
> >>it's a winner other times it may be okay or so/so, however it's full
> >>of veggies and other good things and sure beats opening a can of soup.
> >>I actually did that recently, fancied some mushroom soup, bought it
> >>and then couldn't eat it. So I stick with slicing lots of
> >>portabellos into a spud soup with masses of tumeric. Weird but tasty.
> >
> >Turmeric is wonderful for adding color but not much on flavor... for
> >mushroom potato soup add a little saffron instead or along with.
>
>
> Never thought of saffron, have plenty of good stuff sent to me from
> Spain, a cousin lives there. Going to try that this weekend.

If you don't get the real thing, that fake stuff tastes good too. I
bought some out of curiosity when I was in Hungary. They labeled it
as saffron, but you could see it wasn't because they hadn't even taken
the time to pick out evidence of flowers. I gave some to my kids
telling them it was fake, and not to be too disappointed. I got a
call from my son a few days later saying they'd made rice with it and
it was very tasty. So, it was better than I thought it would be.

--
Food is an important part of a balanced diet.

On Wed, 9 Jan 2013 11:09:38 -0000, "Ophelia"
> wrote:

> I often make pots of soup in the winter. Last night I had some mushrooms so
> I softened some onion and potato, added chopped mushrooms and stock and
> cooked till all soft. Whizzed it up with the inversion liquidiser thingy,
> in with some cream and yummmmmmmmmmm

I've never even considered putting potato in mushroom soup, thanks for
the idea!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 9 Jan 2013 11:09:38 -0000, "Ophelia"
> > wrote:
>
>> I often make pots of soup in the winter. Last night I had some mushrooms
>> so
>> I softened some onion and potato, added chopped mushrooms and stock and
>> cooked till all soft. Whizzed it up with the inversion liquidiser
>> thingy,
>> in with some cream and yummmmmmmmmmm
>
> I've never even considered putting potato in mushroom soup, thanks for
> the idea!

Welcome I do that in most soups. It just thickens it up a bit. You
don't actually have to have any lumps of it if you don't want it, but it
does give some body.
--
--
http://www.shop.helpforheroes.org.uk/

On Wed, 9 Jan 2013 23:24:24 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Wed, 9 Jan 2013 11:09:38 -0000, "Ophelia"
> > > wrote:
> >
> >> I often make pots of soup in the winter. Last night I had some mushrooms
> >> so
> >> I softened some onion and potato, added chopped mushrooms and stock and
> >> cooked till all soft. Whizzed it up with the inversion liquidiser
> >> thingy,
> >> in with some cream and yummmmmmmmmmm
> >
> > I've never even considered putting potato in mushroom soup, thanks for
> > the idea!
>
> Welcome I do that in most soups. It just thickens it up a bit. You
> don't actually have to have any lumps of it if you don't want it, but it
> does give some body.
> --

I wouldn't want any lumps of potato in mushroom soup! Thanks again.




--
Food is an important part of a balanced diet.

On Wed, 09 Jan 2013 20:09:24 -0400, wrote:

> On Wed, 09 Jan 2013 15:16:53 -0800, sf > wrote:
>
> >On Wed, 9 Jan 2013 11:09:38 -0000, "Ophelia"
> > wrote:
> >
> >> I often make pots of soup in the winter. Last night I had some mushrooms so
> >> I softened some onion and potato, added chopped mushrooms and stock and
> >> cooked till all soft. Whizzed it up with the inversion liquidiser thingy,
> >> in with some cream and yummmmmmmmmmm
> >
> >I've never even considered putting potato in mushroom soup, thanks for
> >the idea!
>
> What gave me the idea of mushroom, spud and curry was being served
> that by a friend but her recipe was squash, rather than spud. I hate
> squash so started making it the other way as the principle was good
>
> I mash it up with the inversion thingie but drop the sliced
> portabellos in afterwards so they remain whole.

I can't imagine squash and mushroom together in a soup. Don't get me
wrong I like both a lot, but can't imagine them together. Potato
sounds good. That's the way I thicken clam chowder.

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Food is an important part of a balanced diet.

> wrote in message
...
> On Wed, 9 Jan 2013 12:29:45 -0000, "Ophelia"
> > wrote:
>
>>
>>I use a lot of heavy cream in sauces and I freeze those fine. It is a
>>favourite here.. Not sure how it would work with the stock in the soup
>>though, although I would expect it to have a better chance than with with
>>single cream. I have some mushroom soup left in the fridge from last
>>night,
>>so I will stick in the freezer and get back to you.
>>
>
> Thanks!

Ok, I took it out this am and heated it through in the mw. It was fine! I
don't think I would try it with thin soup though and I expect the starch
helps to keep it together.. When I make cream sauce to freeze, I make a
roux as a base or I know it will split.

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> wrote in message
...
> On Thu, 10 Jan 2013 09:30:23 -0000, "Ophelia"
> > wrote:
>
>
>>
>>Ok, I took it out this am and heated it through in the mw. It was fine!
>>I
>>don't think I would try it with thin soup though and I expect the starch
>>helps to keep it together.. When I make cream sauce to freeze, I make a
>>roux as a base or I know it will split.
>>
>>--
> Thanks! Am going to make some on Saturday and stock up for lunches.

Let's know how it goes

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