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# homemade tomato soup
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 12:45, archived)
# mmm
I've always wanted to make that.
(I helped save b3ta! Flowerpot No longer has the vapours thanks to DTH, Wed 9 Mar 2005, 12:48, archived)
# its dead easy
chop and fry 1 onion
add 6-8 tomatoes (quartered) and 2 carrots (chopped)
with chicken stock (150ml), thyme and parsley
bring to boil then simmer for 20 minutes
blenderize it, add salt and pepper
reheat gently

edit: serve with crusty bread and pate
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 12:51, archived)
# Ooh ta but don't you have to peel the tomatoes first?
If not, yippeeee
(I helped save b3ta! Flowerpot No longer has the vapours thanks to DTH, Wed 9 Mar 2005, 12:56, archived)
# no
but if you wanted to remove the skins from tomatoes you put them in boiling water for 30 seconds-1 minute and they peel right off
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 12:57, archived)
# Yes sir, I can blanchee :)
I am going to cook that tonight for my dins!
(I helped save b3ta! Flowerpot No longer has the vapours thanks to DTH, Wed 9 Mar 2005, 13:08, archived)
# hopefully
you won't get poorly again this time
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 13:14, archived)
# hehehe
(I helped save b3ta! Doc G and Sid the Monkey may contain traces of spatula, Wed 9 Mar 2005, 13:15, archived)
# I have an embarrassing question
Where does one get 'stock' from?
I know you can get the little cubes but are these any good? And what is real 'stock'?




I have avoided any recipe which mentions 'stock' for many a live-long year, and I think there is a lot of life I am missing out on.
(I helped save b3ta! DandyLion, Wed 9 Mar 2005, 13:11, archived)
# Fish stock is usually the leftovers from cooking fish
skin, bones, a bit of flesh and then boiled in water.

Meat stock is the same.

Vegetable stock? NFI. I get mine in powdered form.
(I helped save b3ta! Flowerpot No longer has the vapours thanks to DTH, Wed 9 Mar 2005, 13:19, archived)
# The cubes are ok for week-night cooking...
because of the sheer convinience (I find oxo slightly better for beef, knorr better for chicken, and Marigold excellent for vegetable - tub, not pot, that last one)

Some supermarkets now do pots of stock cencentrate, which are much superior to cubes, but without the hassle of making your own. Just dissolve in hot water (my only experience of this is a Beef and Red wine one. Made excellent gravy).

I also believe you can get cartons of fresh stock in the chiller section at some supermarkets nowadays.

If you want to make your own, then typically chuck some meat offcuts into a large pot with water, black pepper corns, peeled onions, carrots(look up various recipes) simmer for a couple of hours, strain, and then be preapred to wipe down your kitchen from all the condensation!
(I helped save b3ta! Doc G and Sid the Monkey may contain traces of spatula, Wed 9 Mar 2005, 13:26, archived)
# Thankyou very much
*doffs hat

I shall give it a try!



I'm scared - stock seems so grown up
(I helped save b3ta! DandyLion, Wed 9 Mar 2005, 13:29, archived)
# My pleasure.
What's the worst that can happen! I've had stocks before now which haven't really worked, have lacked a bit of flavour, so, you just blend with an oxo cube, or something like that! (Mushroom ketchup is also very good for increasing the flavour of homemade stocks - it's a much forgotten ingredient).

Gee, I love cookery hour on b3ta! :)
(I helped save b3ta! Doc G and Sid the Monkey may contain traces of spatula, Wed 9 Mar 2005, 13:36, archived)
# In return I'll give you an ace alternative recipe for corned beef hash
Which I did last night (nicked from Delia I'm afraid)

instead of mashing the lot all up so it's a big sloppy mess, cut your spuds into 1cm cubes and boil em for 5 mins - then fry em up with a LOT of onion and a tin of corned beef, which you have cut into chunks and marinaded in 2tbsps worcester sauce and 1tsp grain mustard. Fry the lot up and serve with baked beans - its got a lovely chunky texture and great for when you're feeling poorly (as my boyfriend is at the mo)
(I helped save b3ta! DandyLion, Wed 9 Mar 2005, 13:43, archived)
# Oooh, lovely. Thankee!
Nice savoury comfort food! :)
(I helped save b3ta! Doc G and Sid the Monkey may contain traces of spatula, Wed 9 Mar 2005, 13:57, archived)
# yum yum yum!
nothing beats homemade tomato soup.
(I helped save b3ta! The Duke of Prunes, Wed 9 Mar 2005, 12:49, archived)
# except clam chowder soup
apparently
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 12:53, archived)
# Erm...yes,
but you do have a very fine lunch.
(I helped save b3ta! The Duke of Prunes, Wed 9 Mar 2005, 12:54, archived)
# I have a very good recipe
for that, if you like...
(Flyslip, Wed 9 Mar 2005, 12:59, archived)
# hit me!
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 13:02, archived)
# verbatim from a San Francisco drunk, it goes like this:
"Fry up some bacon or some salt pork, the amount based on how much chowder you're making. I'm not sure what the term is, but you want to fry it until the fatty parts aren't chewy, but make sure the meaty parts don't burn. You want it cut up strips into thirds, either before or after cooking.

If you have a lot of bacon grease you may want to drain off a bit, but you don't need to. Melt in a stick or so of butter, and chopped onions, some minced garlic, and a lot of black pepper to taste. Once the butter's browned and the onions are carmelized, stir in some flour to make a roux. You want it to get less thick than pudding, but sluggish.

Once you get a nice consistency throw it in a pot, add clam juice (a lot, though it can be stretched with water), diced potatoes, carrots (very optional, i find they sweeten the whole thing too much for my taste, but they make it look pretty), diced green onions. Let this cook for a while over medium heat, stirring occasionally.

Add clams, out of the shell, but you can throw in a few in the shell to make it look cool. I like to thicken it too with a couple cans of clams too. the potatoes take a little longer to cook than the clams so you should time it so that they finish together (like everything good).

I like to bring this to a boil and then turn it down to low. I have no idea why, it's just a habit. No matter what, take it down to low and stir in fresh cream. This can be thinned out with half and half. Stir, let it warm up a bit but not boil, and then you're done. I cover it with some more crushed pepper and some parsley and thyme.

I think that's it."
(Flyslip, Wed 9 Mar 2005, 13:05, archived)
# *Reads "bacon"*
*shudders*

(I helped save b3ta! Flowerpot No longer has the vapours thanks to DTH, Wed 9 Mar 2005, 13:10, archived)
# *cuts and pastes*
groovy, ta muchly!
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 13:11, archived)
# lentil soup
mmmmmm




*dreams of tubgirl*
(I helped save b3ta! Reckless_Rik, Wed 9 Mar 2005, 13:00, archived)
# Now I feel the urge to
poke out my mind's eye with a burnt stick
(Flyslip, Wed 9 Mar 2005, 13:06, archived)
# Very nice.
My favourite soup to home-make is mushroom. Can't get enough of the stuff...
(I helped save b3ta! Doc G and Sid the Monkey may contain traces of spatula, Wed 9 Mar 2005, 12:57, archived)
# I'm not keen on mushrooms
but I'm sure its lovely :)
(I helped save b3ta! twig Save 6 Music, Wed 9 Mar 2005, 13:01, archived)