First of all, I've just taken off a large pot of homemade
turkey/chicken vegetable noodle soup. I used up my stock in the
freezer, added in a 16oz bag of frozen mixed vegetables, added some
fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
fresh last summer, onions, and about 5 herbs and spices. At the last
minute, I threw in some egg noodles. These will finish cooking as the
soup cools.

Tasted it and oh man. Seems like it gets better each time I make some.
Very strong taste as I concentrated my stocks last time I made them.

I'll have a small bit today but it's always better the next day after
all the flavors have time to blend well. I'll freeze in one cup
containers. This soup is always very thick, more like a stew. so one
cup along with a slice or two of buttered bread is a good meal.

For a late lunch/early dinner today:
- 2 steak & cheese sandwiches on buttered toast with mushrooms and
onions
- batch of tater tots, oven roasted
- a small bowl of this soup that is cooling now

dessert later will be some of that delicious bread pudding

oink oink

G.

On 11/10/2013 12:21 PM, Gary wrote:
> First of all, I've just taken off a large pot of homemade
> turkey/chicken vegetable noodle soup. I used up my stock in the
> freezer, added in a 16oz bag of frozen mixed vegetables, added some
> fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
> fresh last summer, onions, and about 5 herbs and spices. At the last
> minute, I threw in some egg noodles. These will finish cooking as the
> soup cools.
>
> Tasted it and oh man. Seems like it gets better each time I make some.
> Very strong taste as I concentrated my stocks last time I made them.
>
Concentrated stock is the only way to go. It should be gelatinous when
chilled.

> I'll have a small bit today but it's always better the next day after

Yes indeed! But be warned, even though cooked those noodles might still
suck up more of the liquid. Reheat gently and add more liquid as needed.

> all the flavors have time to blend well. I'll freeze in one cup
> containers. This soup is always very thick, more like a stew. so one
> cup along with a slice or two of buttered bread is a good meal.
>
> For a late lunch/early dinner today:
> - 2 steak & cheese sandwiches on buttered toast with mushrooms and
> onions
> - batch of tater tots, oven roasted
> - a small bowl of this soup that is cooling now
>
> dessert later will be some of that delicious bread pudding
>
> oink oink
>
> G.
>
Sounds like a nice plan for your Sunday. I'm probably going to make
spaghetti. I haven't given it much thought yet. You did remind me to
put tater tots on my shopping list. LOL

Jill

On Sun, 10 Nov 2013 12:21:32 -0500, Gary > wrote:

>First of all, I've just taken off a large pot of homemade
>turkey/chicken vegetable noodle soup. I used up my stock in the
>freezer, added in a 16oz bag of frozen mixed vegetables, added some
>fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
>fresh last summer, onions, and about 5 herbs and spices. At the last
>minute, I threw in some egg noodles. These will finish cooking as the
>soup cools.
>snip
>G.

It sounds like you are really set for your meal. Good stuff. I just
don't really feel like cooking. I may thaw some spaghetti sauce or
maybe some chicken stock for soup. I think about it later.
Janet US

"Gary" > wrote in message ...
> First of all, I've just taken off a large pot of homemade
> turkey/chicken vegetable noodle soup. I used up my stock in the
> freezer, added in a 16oz bag of frozen mixed vegetables, added some
> fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
> fresh last summer, onions, and about 5 herbs and spices. At the last
> minute, I threw in some egg noodles. These will finish cooking as the
> soup cools.
>
> Tasted it and oh man. Seems like it gets better each time I make some.
> Very strong taste as I concentrated my stocks last time I made them.
>
> I'll have a small bit today but it's always better the next day after
> all the flavors have time to blend well. I'll freeze in one cup
> containers. This soup is always very thick, more like a stew. so one
> cup along with a slice or two of buttered bread is a good meal.
>
> For a late lunch/early dinner today:
> - 2 steak & cheese sandwiches on buttered toast with mushrooms and
> onions
> - batch of tater tots, oven roasted
> - a small bowl of this soup that is cooling now
>
> dessert later will be some of that delicious bread pudding

Set a place for me ...
--
http://www.helpforheroes.org.uk/shop/

On Sun, 10 Nov 2013 12:21:32 -0500, Gary > wrote:

> First of all, I've just taken off a large pot of homemade
> turkey/chicken vegetable noodle soup.
<snip>
>
> dessert later will be some of that delicious bread pudding
>
Dinner was going to be family over here for birthday celebrations:
I had thought about baking a ham
serving it with a sweet potato and apple gratin
http://www.rachaelraymag.com/recipe/...-apple-gratin/
Roasted mixed winter squashes and vegetables
and Ginger-Pear Crumble for dessert
http://www.realsimple.com/food-recip...898/index.html

However, I still haven't kicked this cold so the birthday celebration
is put off until next weekend. I'll take the tamale dough I have in
the freezer out to thaw after I send this post and turn the leftovers
of yesterday's turkey mole into cup tamales later on today.

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

"Ophelia" wrote:
>"Gary" > wrote:
>>
>> First of all, I've just taken off a large pot of homemade
>> turkey/chicken vegetable noodle soup. I used up my stock in the
>> freezer, added in a 16oz bag of frozen mixed vegetables, added some
>> fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
>> fresh last summer, onions, and about 5 herbs and spices. At the last
>> minute, I threw in some egg noodles. These will finish cooking as the
>> soup cools.
>>
>> Tasted it and oh man. Seems like it gets better each time I make some.

Why didn't you take a picture?

My pot roast will be even better today.
http://i40.tinypic.com/35jchas.jpg

>Set a place for me ...

One pillow or two?

On Sun, 10 Nov 2013 18:59:56 GMT, "l not -l" > wrote:

> For today's family meal:
> - appetizer: mushroom caps with seafood stuffing
> - shrimp and grits
> - three greens to choose from: sautee'd shredded brussels sprouts,
> collards with garlic, onion and tomatoes or steamed kale with lemon
> vinaigrette.
> - French rolls
> - strawberry-rhubarb pie

Mmmm. What was your address again?

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

On 11/10/2013 1:44 PM, Brooklyn1 wrote:

> My pot roast will be even better today.
> http://i40.tinypic.com/35jchas.jpg

That looks delicious but I'm surprised I don't see any onions. I know
you like them. Any reason you don't put them in pot roast?

--
CAPSLOCK–Preventing Login Since 1980.

On Sun, 10 Nov 2013 12:21:32 -0500, Gary wrote:

> I'll have a small bit today but it's always better the next day after
> all the flavors have time to blend well. I'll freeze in one cup
> containers.

Do the noodles hold up to freezing well enough?

Thank you!

Tara

On Sun, 10 Nov 2013 14:55:59 -0500, Cheryl >
wrote:

>On 11/10/2013 1:44 PM, Brooklyn1 wrote:
>
>> My pot roast will be even better today.
>> http://i40.tinypic.com/35jchas.jpg
>
>That looks delicious but I'm surprised I don't see any onions. I know
>you like them. Any reason you don't put them in pot roast?

I did, two medium onions, but I sliced them and put them in early so
they melted into the gravy. The onions were in the ingredients
picture that I posted first:
http://i42.tinypic.com/15n2bnt.jpg
Of course the Genesee Cream Ale was my braising liquid, actually I
used two cans, and I added an 8 ounce can of tomato sauce too. I
seasoned with four bay leaves, lots of fresh ground black pepper,
parsley, marjoram, some chopped celery tops, two whole cloves, a piece
of blade mace, and a little MSG. At the end I thickened with a corn
starch slurry. Today after the meat was cold from the fridge I sliced
it and put it back into the pot, it's on the stove heating now, on the
lowest flame. I'm careful not to overcook pot roast, I want it
sliceable, not falling apart strings... to me falling into strings
it's ruined, may as well open a can of Dinty Moore stew, even the
texture of canned corned beef is better than strings.... I don't
understand pulled pork either, well I do, it's a booboo, it's what
evolved by people who can't cook.

On 11/10/2013 1:59 PM, l not -l wrote:
> For today's family meal:
> - appetizer: mushroom caps with seafood stuffing
> - shrimp and grits
> - three greens to choose from: sautee'd shredded brussels sprouts,
> collards with garlic, onion and tomatoes or steamed kale with lemon
> vinaigrette.
> - French rolls
> - strawberry-rhubarb pie
>
It sounds delicious, but this isn't exactly the season for strawberries,
is it?

Jill

Tara wrote:
>
> On Sun, 10 Nov 2013 12:21:32 -0500, Gary wrote:
>
> > I'll have a small bit today but it's always better the next day after
> > all the flavors have time to blend well. I'll freeze in one cup
> > containers.
>
> Do the noodles hold up to freezing well enough?

They freeze fine.

G.

On Sun, 10 Nov 2013 12:21:32 -0500, Gary > wrote:

>First of all, I've just taken off a large pot of homemade
>turkey/chicken vegetable noodle soup.

snippage of a wonderful sounding soup
>
>G.

I made "Nacho Mama's Machaca"
My use of leftover carnitas. I sauted up some NM green chilis, green
bell pepper, onion, garlic, tomato and a bit of sauce using Maggi,
lemon and water. Deelicious, served with black beans.
http://www.flickr.com/photos/koko181/10787926703/

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sun, 10 Nov 2013 15:13:42 -0800, wrote:

>On Sun, 10 Nov 2013 12:21:32 -0500, Gary > wrote:
>
>>First of all, I've just taken off a large pot of homemade
>>turkey/chicken vegetable noodle soup.
>
>snippage of a wonderful sounding soup
>>
>>G.
>
>I made "Nacho Mama's Machaca"
>My use of leftover carnitas. I sauted up some NM green chilis, green
>bell pepper, onion, garlic, tomato and a bit of sauce using Maggi,
>lemon and water. Deelicious, served with black beans.
>http://www.flickr.com/photos/koko181/10787926703/
>
>koko

that looks great. I like the use of color in your photo.
Janet US

On Sun, 10 Nov 2013 20:47:05 GMT, "l not -l" > wrote:

>
> On 10-Nov-2013, sf > wrote:
>
> > On Sun, 10 Nov 2013 18:59:56 GMT, "l not -l" > wrote:
> >
> > > For today's family meal:
> > > - appetizer: mushroom caps with seafood stuffing
> > > - shrimp and grits
> > > - three greens to choose from: sautee'd shredded brussels sprouts,
> > > collards with garlic, onion and tomatoes or steamed kale with lemon
> > > vinaigrette.
> > > - French rolls
> > > - strawberry-rhubarb pie
> >
> > Mmmm. What was your address again?
> I checked iPhone maps; you can't get here from there. 8-)

Oh, darn. It must be that no touching zone thing again.

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

On Sun, 10 Nov 2013 16:30:47 -0700, Janet Bostwick
> wrote:

>On Sun, 10 Nov 2013 15:13:42 -0800, wrote:
>
>>On Sun, 10 Nov 2013 12:21:32 -0500, Gary > wrote:
>>
>>>First of all, I've just taken off a large pot of homemade
>>>turkey/chicken vegetable noodle soup.
>>
>>snippage of a wonderful sounding soup
>>>
>>>G.
>>
>>I made "Nacho Mama's Machaca"
>>My use of leftover carnitas. I sauted up some NM green chilis, green
>>bell pepper, onion, garlic, tomato and a bit of sauce using Maggi,
>>lemon and water. Deelicious, served with black beans.
>>http://www.flickr.com/photos/koko181/10787926703/
>>
>>koko
>
>that looks great. I like the use of color in your photo.
>Janet US

Thank you Janet

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

I froze a pound of lamb from last month's Greek festival. The lamb is
already cooked and shaved thin. I heated up the lamb and made a batch of
tzatziki. We are eating the lamb on pita bread with tzatziki, lettuce,
and tomatoes. I forgot to pick up an onion. Fruit on the side.

Tara

On 11/10/2013 8:15 PM, Tara wrote:
> I froze a pound of lamb from last month's Greek festival. The lamb is
> already cooked and shaved thin. I heated up the lamb and made a batch of
> tzatziki. We are eating the lamb on pita bread with tzatziki, lettuce,
> and tomatoes. I forgot to pick up an onion. Fruit on the side.
>
> Tara
>

Don't forget a sprinkle of feta!

On 11/10/2013 4:40 PM, Brooklyn1 wrote:

> I did, two medium onions, but I sliced them and put them in early so
> they melted into the gravy. The onions were in the ingredients
> picture that I posted first:
> http://i42.tinypic.com/15n2bnt.jpg
> Of course the Genesee Cream Ale was my braising liquid, actually I
> used two cans, and I added an 8 ounce can of tomato sauce too. I
> seasoned with four bay leaves, lots of fresh ground black pepper,
> parsley, marjoram, some chopped celery tops, two whole cloves, a piece
> of blade mace, and a little MSG. At the end I thickened with a corn
> starch slurry. Today after the meat was cold from the fridge I sliced
> it and put it back into the pot, it's on the stove heating now, on the
> lowest flame. I'm careful not to overcook pot roast, I want it
> sliceable, not falling apart strings... to me falling into strings
> it's ruined, may as well open a can of Dinty Moore stew, even the
> texture of canned corned beef is better than strings.... I don't
> understand pulled pork either, well I do, it's a booboo, it's what
> evolved by people who can't cook.
>
Thanks. I like my pot roast sliceable too. the addition of beer is a
good move. I'll be doing a pot roast soon so looking at everyone's ideas.

--
CAPSLOCK–Preventing Login Since 1980.

"Gary" > wrote in message ...
> First of all, I've just taken off a large pot of homemade
> turkey/chicken vegetable noodle soup. I used up my stock in the
> freezer, added in a 16oz bag of frozen mixed vegetables, added some
> fresh cabbage, 2 potatoes (for thickener), carrots, corn frozen from
> fresh last summer, onions, and about 5 herbs and spices. At the last
> minute, I threw in some egg noodles. These will finish cooking as the
> soup cools.
>
> Tasted it and oh man. Seems like it gets better each time I make some.
> Very strong taste as I concentrated my stocks last time I made them.
>
> I'll have a small bit today but it's always better the next day after
> all the flavors have time to blend well. I'll freeze in one cup
> containers. This soup is always very thick, more like a stew. so one
> cup along with a slice or two of buttered bread is a good meal.
>
> For a late lunch/early dinner today:
> - 2 steak & cheese sandwiches on buttered toast with mushrooms and
> onions
> - batch of tater tots, oven roasted
> - a small bowl of this soup that is cooling now
>
> dessert later will be some of that delicious bread pudding
>
> oink oink

We've been eating at the hospital. Yesterday was slim pickins for me.
Campbell's split pea with ham soup and it had been in the pot for so long
that it was especially thick. Plus a salad and a few potato chips.
Daughter had 1/2 of an egg salad sandwich and coleslaw. Mom had cheese
ravioli with Alfredo sauce and salad.

Today was better. Rice and a better salad. Daughter had what I had plus
some cheese. Mom had Hawaiian pizza and salad.

This particular hospital used to have a much better cafeteria, particularly
the salad bar. So much so that it was actually a destination that people
went to for lunch or dinner. Now they have far fewer offerings.

On 11/10/2013 8:58 PM, l not -l wrote:
> On 10-Nov-2013, jmcquown > wrote:
>
>> On 11/10/2013 1:59 PM, l not -l wrote:
>>> For today's family meal:
>>> - appetizer: mushroom caps with seafood stuffing
>>> - shrimp and grits
>>> - three greens to choose from: sautee'd shredded brussels sprouts,
>>> collards with garlic, onion and tomatoes or steamed kale with lemon
>>> vinaigrette.
>>> - French rolls
>>> - strawberry-rhubarb pie
>>>
>> It sounds delicious, but this isn't exactly the season for
>> strawberries,
>> is it?
>>
>> Jill
>
> Well, strawberries are available all year round either from Florida,
> California or Peru- rhubarb is the thing we only see for short periods.
> However, the pie was from the in-store bakery and was probably made from
> frozen filling. I bought it because a few weeks ago my daughter had
> said she wanted rhubarb pie. Regardless, frozen or fresh filling, it
> was a hit - my daughter's wish was filled, in-part, and my son learned
> he liked strawberry-rhubarb pie. Success is gauged by the level of
> negotiation the leftovers inspire. 8-)
>
Then congratulations on an excellent choice!

Jill

On Sun, 10 Nov 2013 21:45:41 -0500, Cheryl >
wrote:

>On 11/10/2013 4:40 PM, Brooklyn1 wrote:
>
>> I did, two medium onions, but I sliced them and put them in early so
>> they melted into the gravy. The onions were in the ingredients
>> picture that I posted first:
>> http://i42.tinypic.com/15n2bnt.jpg
>> Of course the Genesee Cream Ale was my braising liquid, actually I
>> used two cans, and I added an 8 ounce can of tomato sauce too. I
>> seasoned with four bay leaves, lots of fresh ground black pepper,
>> parsley, marjoram, some chopped celery tops, two whole cloves, a piece
>> of blade mace, and a little MSG. At the end I thickened with a corn
>> starch slurry. Today after the meat was cold from the fridge I sliced
>> it and put it back into the pot, it's on the stove heating now, on the
>> lowest flame. I'm careful not to overcook pot roast, I want it
>> sliceable, not falling apart strings... to me falling into strings
>> it's ruined, may as well open a can of Dinty Moore stew, even the
>> texture of canned corned beef is better than strings.... I don't
>> understand pulled pork either, well I do, it's a booboo, it's what
>> evolved by people who can't cook.
>>
>Thanks. I like my pot roast sliceable too. the addition of beer is a
>good move. I'll be doing a pot roast soon so looking at everyone's ideas.

Make sure to tie it... makes for much easier turning when browning.

On Sun, 10 Nov 2013 21:45:41 -0500, Cheryl >
wrote:

> On 11/10/2013 4:40 PM, Brooklyn1 wrote:
>
> > I'm careful not to overcook pot roast, I want it
> > sliceable, not falling apart strings... to me falling into strings
> > it's ruined, may as well open a can of Dinty Moore stew, even the
> > texture of canned corned beef is better than strings.... I don't
> > understand pulled pork either, well I do, it's a booboo, it's what
> > evolved by people who can't cook.
> >
> Thanks. I like my pot roast sliceable too. the addition of beer is a
> good move. I'll be doing a pot roast soon so looking at everyone's ideas.

If I wanted to slice meat, I'd buy a tender roast and cook it rare.
The only beef pot roast I cook is chuck roast (have never understood
the allure of brisket) and I cook it to fork tender, which means it
will shred if you pull the meat with the grain.

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

"sf" > wrote in message
...
> On Sun, 10 Nov 2013 21:45:41 -0500, Cheryl >
> wrote:
>
>> On 11/10/2013 4:40 PM, Brooklyn1 wrote:
>>
>> > I'm careful not to overcook pot roast, I want it
>> > sliceable, not falling apart strings... to me falling into strings
>> > it's ruined, may as well open a can of Dinty Moore stew, even the
>> > texture of canned corned beef is better than strings.... I don't
>> > understand pulled pork either, well I do, it's a booboo, it's what
>> > evolved by people who can't cook.
>> >
>> Thanks. I like my pot roast sliceable too. the addition of beer is a
>> good move. I'll be doing a pot roast soon so looking at everyone's
>> ideas.
>
> If I wanted to slice meat, I'd buy a tender roast and cook it rare.
> The only beef pot roast I cook is chuck roast (have never understood
> the allure of brisket) and I cook it to fork tender, which means it
> will shred if you pull the meat with the grain.

The first time I made pot roast on top of the stove, I cried because it
shredded like that. I thought I had did something wrong! I made 3 big
roasts for my husband's family. They were late in arriving so the meat
cooked for hours longer than it should have. Thankfully I hadn't put the
other stuff on to cook before they called to mention the time change.

I always thought that pot roast was supposed to be tough and hard to cut
through because that's how my mom and MIL made it. I knew it was different
in restaurants but always assumed they got some magical cut of meat that we
couldn't get at home.

SIL laughed when she saw why I was upset and told me that pot roast was
supposed to be that way! Everyone liked it and there wasn't much in the way
of leftovers. I had just enough to chop up along with the leftover veggies
to make soup for 4 for lunch the next day.

On Mon, 11 Nov 2013 17:43:19 -0800, "Julie Bove"
> wrote:

> The first time I made pot roast on top of the stove, I cried because it
> shredded like that. I thought I had did something wrong! I made 3 big
> roasts for my husband's family. They were late in arriving so the meat
> cooked for hours longer than it should have. Thankfully I hadn't put the
> other stuff on to cook before they called to mention the time change.
>
> I always thought that pot roast was supposed to be tough and hard to cut
> through because that's how my mom and MIL made it. I knew it was different
> in restaurants but always assumed they got some magical cut of meat that we
> couldn't get at home.
>
> SIL laughed when she saw why I was upset and told me that pot roast was
> supposed to be that way! Everyone liked it and there wasn't much in the way
> of leftovers. I had just enough to chop up along with the leftover veggies
> to make soup for 4 for lunch the next day.
>
All's well that ends well!

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