+1 I want a BLTA

 

You want a Boy Lady Tramp Aids?

 

Hahahaha! Thanks jeff, that's a classic

 

Bacon, Lettuce, & Tuna?

 

Get on my level.




Never tried a clam chowder but my corn chowder is pretty tasty. This is just for chicken stock as a base for other soups.

 

Put some clams in your corn chowder - BAM - you have clam chowder (with corn). Extra pepper to calm the stank. Hollow out some bread. Winning.

 

So is this now the Official BAIC Soup thread? I will post more soup pictures here next time I make some.

Wombat: I don't much care for seafood so I have never really tried.

 

We could do that. Hell, almost about to go make some of my Navy Bean and Ham since I have almost everything here.

As far as the smaller can size, or just make it yourself logic, well, I got two kids, work, etc, and all 4 of us have been showing flu-symptoms the last two days. Sometimes all you want is just some soup so there's time to kill rather than all the added work. Also, you put the carrots in later man, and what about the rosemary?

 

If I still lived in the area I would have totally made some soup for another BAIC member and his family. Sorry yall are not felling well, that must be a ***** when everyone, in your family, gets sick.

SOMEONE BRING THIS MAN SOUP!


I am not kidding, I would totally bring you and your family soup if you would accept it. That must be a ***** when everyone gets sick.

 

I actually believe you would. The worst part is being sick makes my neck and back hurt worse.

That said, no worries, Lil'One and I are doing better, even went to class for like 3 minutes, then booked it to hang at the Wed's meet for a little. Lil'Dude's still a little feverish.

Pulled out the NavyBeans, going to buy some pork shoulder or ham at Chavez Market and make soup tomorrow night so it's ready for Friday or Saturday.

Recipe is simple.

~Soak the navy beans for a day or so, change the water out twice.
~Drain beans, cook in pot on low boil for 2 hours with 1 whole clove of garlic pieces. Cut in half if desired.
~Once cooked, lightly salt them, almost to taste. Keep in mind pork or ham will also salt the mixture as you go.
~Drain beans but keep the water.
~Take 1/3 of beans out of pot along with all the remaining garlic pieces which should be ready to fall apart if crushed in fingers, put in food processor and puree to make soup thickener. *You may to use only part of garlic pieces depending on your tastes.
~Dice/Cube Pork/Ham and add into water, cook for 3-4 hours on low boil.
~Once meat is almost to the point of falling apart, add beans and pureed beans back in.
~Add small amount Italian seasoning or basil, oregano, salt, pepper to the mix and boil for 45-60 minutes.
~Pull pot off heat and let cool.

~Here's the big step, once the pot has cooled put the lid on it, put it in the refrigerator for a day, AND DON'T TOUCH IT.
~Wait a 1/2 to Full Day, pull out and reheat whatever amount you want to eat.

 

+avocado?

 

Maybe he meant Bacon, Lettuce, T!Ts-n-***?

Heck, I could go for some of that, it definitely would make me feel better and smile.

 

mirepoix, that is what you have there. However I am a little surprised you don't dice up everything a bit finer to get more out of it (smaller cut = more surface space)

Have you tried doing a stock with a american Trinity? (carrots, celery, and bell peppers) Its more of a traditional southern base.

 

Slow cooker chicken soup:

INGREDIENTS
3 pounds chicken(whole) cut into pieces
4 cups water
4 cups chicken broth
2 teaspoon Kosher salt(Personal preference, I only use kosher salt)
1/4 teaspoon cracked white peppercorn (I prefer Sarawak if you can find it)
1 Small onion chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram
1 bay leaf
8oz pack of mushrooms sliced thin
6 ounces noodles(Optional, or you can add 1/2 cup of long grain southern wild rice)

The key is to keep the crockpot on low and not high, let it go long. After about 2 hours pull the chicken out and strip it from the bone, before putting it back in. I like to let it rest after, and put it in the fridge for 24 hours. Then serve it, I have found it develops the flavor profile a bit more.

 

Simmered until chicken meat was cooked than removed chicken and pull meat off the bones. Pace the bones and veggies under the broiler and return to the stock after it all gets nice and brown. No need to cut it smaller when it gets simmered again for 4 hours.