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» Ship of Fools   » Community discussion   » Heaven   » Find your inner chef - Recipes 2018 (Page 3)

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Source: (consider it) Thread: Find your inner chef - Recipes 2018
Brenda Clough
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Yes, that's the way to do it. The gourmet ham stores actually will sell you the bone, denuded of man, for soup. I am too cheap for this, and use a smoked ham hock.

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Science fiction and fantasy writer with a Patreon page

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Roseofsharon
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quote:
Originally posted by LutheranChik:
... I am making split pea soup today...
How do the rest of you make yours? And are you green or yellow split pea people?

I make split pea soup when we have cooked a piece of gammon - as I can't bear throwing the cooking liquid away.
I add onion, carrots, celery, sage, thyme and black peppercorns and soaked yellow split peas, cook until the vegetable and peas are soft then whizz it in the food processor.
To serve I reheat it, adding any leftover meat from the joint, chopped or shredded.

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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?

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jedijudy

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quote:
Originally posted by Brenda Clough:
The gourmet ham stores actually will sell you the bone, denuded of man, for soup.

Your ham bones come with naked men? I must go shopping with you!!!

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Jasmine, little cat with a big heart.

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Brenda Clough
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Oops, missed the edit window, sorry! I meant 'meat', hate to disappoint you!

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MaryLouise
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Waiter, there's no man in my soup!

I've found that some fatless shin works well in a split pea soup when I don't want a rich hambone taste or am cooking for friends who don't eat pork products.

[ 20. February 2018, 04:40: Message edited by: MaryLouise ]

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Brenda Clough
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For some unknown reason my grocery store has been selling beef marrow bones, neatly sawn into sections. I believe these are intended for soup, but I of course wisely broil them first to eat the marrow. Then the denuded and now nearly defatted bones go into a stock pot, with some onion and peppercorns and a bay leaf or so. This gets you a gelatin-rich but not very fatty or meaty stock -- it's yellowish, not brown, and doesn't taste of beef. It makes a great soup base, and would be fine in a lentil soup. I used the last batch however in a Chinese lamb soup with tofu skins.

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LutheranChik
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There are people who like to roast the split vones, then eat the roasted marrow with a spoon...not my favorite thing,but my parents loved marrow.

Since we're a household of two, we rarely have a proper hambone for soup-making.So I usually get a hock, even though it's too fatty for my taste. Our ham steak was a good stand-up in, though...smokier than usual.

I'm other cooking news...making facsimile ricotta this weekend for lasagna.I'm using The Barefoot Contessa's recipe, which is more like quark or queso fresco as far as cooking it -- just curdling
milk and cream with a little vinegar and straining out the curds.

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Sparrow
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quote:
Originally posted by LutheranChik:


Since we're a household of two, we rarely have a proper hambone for soup-making.So I usually get a hock, even though it's too fatty for my taste. Our ham steak was a good stand-up in, though...smokier than usual.

I sometimes buy a cooked ham hock from the farmers' market and after cutting off all the fat, there's enough meat on it for about 3 meals for me as a single - it goes into the freezer in one person portions. And I boil the bone to make stock.

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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.

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Lyda*Rose

Ship's broken porthole
# 4544

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In stores near me they stock smoked ham shins which are much less fatty and more meaty than hocks. I used to use hocks like my mom did but I found ham shins and never looked back. [Smile]

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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano

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LutheranChik
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My cheese project is on hold...I just realized that I don’t own a cooking thermometer, which a newbie like me should probably have. On to my March challenge: Piecrust.

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Simul iustus et peccator
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MaryLouise
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I use an adaptation of Dan Leppard's rough puff pastry with iced water, very cold butter and rolling out, folding and rolling again between bouts in the fridge.

Can't find the simpler recipe online, will keep looking. It is light as air and not crumbly, very delicate though.

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“As regards plots I find real life no help at all. Real life seems to have no plots.”

-- Ivy Compton-Burnett

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Roseofsharon
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Unusually cold and snowy round here, so we will be having oxtail stew for dinner. I don't make it very often, and have no go-to recipe. Whichever I use it never tastes as good as the oxtail stew I remember my mother making.

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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?

Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005  |  IP: Logged
Brenda Clough
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quote:
Originally posted by Roseofsharon:
Unusually cold and snowy round here, so we will be having oxtail stew for dinner. I don't make it very often, and have no go-to recipe. Whichever I use it never tastes as good as the oxtail stew I remember my mother making.

One of the keys is browning the oxtail pieces well before adding the stock. (Not water, beef stock.) Then long slow cooking.

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