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GM's thread about nothing (18 Viewers)
- Thread starter General Malaise
- Start date
shuke
Black Ice Skeptic
Now wait a second, you did what now?
Frostillicus
Footballguy
I'm open to pretty much anything.
Frostillicus
Footballguy
Daniel Tosh, "I know everybody thinks I'm getting too big for my britches"
Wife, "Is he getting fat or something."
Wife, "Is he getting fat or something."
eurotrashman
Footballguy
I have a good one for Mexican Cauldo
Abraham
Footballguy
I make the best gumbo in Texas. Would that be of interest?
ScottNorwood
Footballcutie
Frostillicus
Footballguy
POST THEM ALL
But they have to be slow cooker-able because otherwise there isn't enough stove.
But they have to be slow cooker-able because otherwise there isn't enough stove.
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charvik
Footballguy
ok... what do you like? Everything is pretty broad
I do a lot of soup, and could probably give you 100+ recipes I've used over the years.How advanced? How expensive?
Frostillicus
Footballguy
Has to be in a slow-cooker. Not overly expensive.ok... what do you like? Everything is pretty broad
Frostillicus
Footballguy
Sorry, should have mentioned that right off. There are going to be like 15 people making soup in three cabins so stove time is pretty limited, and as such has been made mostly off limits to be fair to everyone. I didn't really expect this level of response.
charvik
Footballguy
How do you feel about celeriac and celery?Parsnips?
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phishphan
Footballguy
Put peanut butter in bowl. Put jelly in bowl. Mix together to uniform consistency. Put delicious goop onto bread.Try it once. You'll see that it's just better that way.What in the blue hell is going on here?
charvik
Footballguy
Parsnips is in season in Minnesota in May I believe...I have a Parsnip soup with Parsley cream I like.
Mr. Pickles
Footballguy
I've noticed a paucity of lotion in the latest iteration of tissues "with lotion." In the early days, you could moisturize your face with them. Now? I think you're nose chafes faster.
Britney Spears
guest speaker
My wife picked up a bag of the Lays today.
Tremendous Upside
Footballguy
AND?!?!?!?!?My wife picked up a bag of the Lays today.
Jax
Britney Spears
guest speaker
Hello GB!I think I won't get them until Thursdays lunch. I'm anxious to try them but I'm in an offsite meeting tomorrow so no lunch. : (AND?!?!?!?!?My wife picked up a bag of the Lays today.
Josie Maran
Footballguy
Oh and Frosty, because I like you I will not even make any jokes about your daughter. 
charvik
Footballguy
:finger:
shuke
Black Ice Skeptic
My sattelite went out about start of second half, and I was too busy catching up around here to bother going out until just now.
charvik
Footballguy
It was a pathetic display of lack of focus...
Guster
Footballguy
Seriously the only way to go. That way every bite has the perfect blend of peanut butter and jelly and there's no peanut butter side or jelly side
shuke
Black Ice Skeptic
Weird.Seriously the only way to go. That way every bite has the perfect blend of peanut butter and jelly and there's no peanut butter side or jelly side
Guster
Footballguy
Try it once and report back. Better yet, make one half the traditional way and one half the right way and compareWeird.Seriously the only way to go. That way every bite has the perfect blend of peanut butter and jelly and there's no peanut butter side or jelly side
phishphan
Footballguy
Try it once and report back. Better yet, make one half the traditional way and one half the right way and compareWeird.Seriously the only way to go. That way every bite has the perfect blend of peanut butter and jelly and there's no peanut butter side or jelly side
at PB&J freak showwhen you spread the peanut butter evenly across one side AND then spread the jelly evenly across the other side, every time you take a bite you get pretty much an equal amount of both. why waste the time/effort/dish mixing them up ahead of time? what if you mix too much or too little?
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Abraham
Footballguy
Some people are bored I suppose.
Frostillicus
Footballguy
I'm a huge fan of celery. I've heard of teh other two things. Willing to work with them.
Frostillicus
Footballguy
Frostillicus
Footballguy
Lemme hear about this one.
Limp Ditka
Footballguy
this...in spades.
Limp Ditka
Footballguy
I'm also thinking that this is a big waste of PB&J.
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Tremendous Upside
Footballguy
So people mixing Peanut Butter and Jelly in a bowl is a thing? WTF would you do this? If you're making a turkey sandwich do you put turkey cheese and lettuce and tomatoes into a food processor?
Limp Ditka
Footballguy
:takingnotes:
Frostillicus
Footballguy
Great, 
b&jchat: overrunning "soupchat:
b&jchat: overrunning "soupchat:
charvik
Footballguy
Serves: 4Ingredients:Four-ish squashes (1.5lbs)4 shallotsA little olive oil34oz (1 liter) chicken stock or vegetable stock0.5 peeled, cooked shrimpsSalt, pepper and nutmeg to tasteMethod:Cut away the skin on the squash with a knife. Cut the flesh into very small dice, and peel and chop the shallots.Sweat the vegetables in a little olive oil until soft but not coloured. Season with a generous amount of salt, pepper and nutmeg, then add the chicken stock. Bring to a simmer and cook for 20 minutes. Then, blend until smooth. Add the shrimps just before serving the soup.
krista4
Footballguy
That this is a thing at all makes me worry for the future of our children.
krista4
Footballguy
And really, how does this even work, given the consistencies involved? How would you mix them successfully? And are you people just so underconfident in your spreading skills that you don't think you can get the proportions right otherwise? This makes me sad.
anyone ever been to Richmond, VA?
charvik
Footballguy
I do a similar Chanterelle soup to Escoffier's classic:
Serves 4-6.
Prep Time: 15 minutes
Cook Time: 45 minutes
VELOUTE
6 cups chicken stock, or pheasant, turkey or quail stock (you can go with duck or goose stock if you use morels, cremini or porcini mushrooms)
2 tablespoons unsalted butter
2 tablespoons flour
SOUP
1 pound fresh mushrooms
2 minced shallots
4 tablespoons unsalted butter
3 egg yolks
1/2 cup cream
1 shot brandy (Armagnac is my preference)
1/4 teaspoon saffron
Salt to taste
Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown.
Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at least 1/3 and be silky looking.
While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone.
Buzz the mushroom base into a puree in a food processor.
OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes.
OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. DO NOT BOIL.
OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
To finish the soup, turn off the heat and whisk in the remaining butter.
Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.
Serves 4-6.
Prep Time: 15 minutes
Cook Time: 45 minutes
VELOUTE
6 cups chicken stock, or pheasant, turkey or quail stock (you can go with duck or goose stock if you use morels, cremini or porcini mushrooms)
2 tablespoons unsalted butter
2 tablespoons flour
SOUP
1 pound fresh mushrooms
2 minced shallots
4 tablespoons unsalted butter
3 egg yolks
1/2 cup cream
1 shot brandy (Armagnac is my preference)
1/4 teaspoon saffron
Salt to taste
Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown.
Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at least 1/3 and be silky looking.
While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water.
Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone.
Buzz the mushroom base into a puree in a food processor.
OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer.
When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes.
OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown.
Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. DO NOT BOIL.
OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat.
To finish the soup, turn off the heat and whisk in the remaining butter.
Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.
Frostillicus
Footballguy
Now in my recipe spreadsheet. Thanks.
charvik
Footballguy
When I'm lazy I skip the Veloute Agnes Sorel, and just do a quick mushroom soup that's a little less thick, but still tasty.
Saute Mushrooms (a bunch) with butter, salt, finely ground white pepper
Remove
Saute Shallots with finely chopped parsley
Add a little brandy to deglaze
Put mushrooms back (but save a couple)
Add chicken stock, or beef/veal for meatier taste
add heavy cream
let simmer for a while
Puree content, salt and pepper to taste...
Sprinkle with chopped parsley and a couple of sauteed mushrooms.
Saute Mushrooms (a bunch) with butter, salt, finely ground white pepper
Remove
Saute Shallots with finely chopped parsley
Add a little brandy to deglaze
Put mushrooms back (but save a couple)
Add chicken stock, or beef/veal for meatier taste
add heavy cream
let simmer for a while
Puree content, salt and pepper to taste...
Sprinkle with chopped parsley and a couple of sauteed mushrooms.
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