Strider Posted July 29, 2013 Author Share Posted July 29, 2013 No steamers or fried clams???? Patience, Kev...haven't completed my culinary roundup yet. Actually had some at the Spain of Narragansett restaurant last weekend. Quote Link to comment Share on other sites More sharing options...
Anjin-san Posted July 29, 2013 Share Posted July 29, 2013 Patience, Kev...haven't completed my culinary roundup yet. Actually had some at the Spain of Narragansett restaurant last weekend. Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 29, 2013 Share Posted July 29, 2013 Looking good Strider. Too bad for the soup. Unfortunately, a lot of eateries don't make their own soups as it costs less to do this. Some of the premade soups can be quite good, but not like homemade. Some of the companies that produce these soups and are ordered by restaurants in bulk are Kettle Cuisine and Hale and Hearty Soups. A lot of restaurants also do this with desserts too. Quote Link to comment Share on other sites More sharing options...
Anjin-san Posted July 29, 2013 Share Posted July 29, 2013 Looking good Strider. Too bad for the soup. Unfortunately, a lot of eateries don't make their own soups as it costs less to do this. Some of the premade soups can be quite good, but not like homemade. Some of the companies that produce these soups and are ordered by restaurants in bulk are Kettle Cuisine and Hale and Hearty Soups. A lot of restaurants also do this with desserts too. Sad but true.Soap is so easy to make! Got a ham bone and going to make a nice split pea tonight! Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 29, 2013 Share Posted July 29, 2013 Sad but true.Soap is so easy to make! Got a ham bone and going to make a nice split pea tonight! Good for you. The flavor comes from the bones like with chicken soup. Chicken thighs work best. Quote Link to comment Share on other sites More sharing options...
Strider Posted July 29, 2013 Author Share Posted July 29, 2013 Split pea and ham is one of my favourite soups and one I like to make, too. Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 29, 2013 Share Posted July 29, 2013 Split pea and ham is one of my favourite soups and one I like to make, too. Kielbasa will work well in a split pea too. Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted July 29, 2013 Share Posted July 29, 2013 Quote Link to comment Share on other sites More sharing options...
Anjin-san Posted July 29, 2013 Share Posted July 29, 2013 Good for you. The flavor comes from the bones like with chicken soup. Chicken thighs work best. Hi Dave, Tend you use what is on hand.For a split pea/ham soup get a almost bare hame bone.Simmer then remove and cut the rest of the meat away.Save for later.Render the stock(reduce) then add veggies(split peas),then simmer and then the ham bits and serve,.... Chicken,cook a roaster and then add the remains,half an onion,a few stalks of celery and a carrot,always save the stock and freeze it as it can be used for another round of soup! Beef stock? I am not telling! Quote Link to comment Share on other sites More sharing options...
FireOpal Posted July 29, 2013 Share Posted July 29, 2013 Cherries, yum! Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 29, 2013 Share Posted July 29, 2013 4 Jones' little pork sausages and 2 farm fresh scrambled eggs. Good stuff! Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted July 29, 2013 Share Posted July 29, 2013 Leftovers from yesterday: Meatloaf, potatoes & collard greens. Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 29, 2013 Share Posted July 29, 2013 Need a bit of help here. Having steak tonight with a salad. Will be using fresh lemon juice, s/p and evoo in the dressing. Any suggestions of what else can be added to the dressing to make it more flavorful? Quote Link to comment Share on other sites More sharing options...
planted Posted July 29, 2013 Share Posted July 29, 2013 Need a bit of help here. Having steak tonight with a salad. Will be using fresh lemon juice, s/p and evoo in the dressing. Any suggestions of what else can be added to the dressing to make it more flavorful? Garlic! Oh, IDK, maybe about 25 or 30 cloves...BAM! :-) Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 29, 2013 Share Posted July 29, 2013 Garlic! Oh, IDK, maybe about 25 or 30 cloves...BAM! :-) I was think that too. Powder or cloves? Mash it up a bit I suppose? Quote Link to comment Share on other sites More sharing options...
planted Posted July 29, 2013 Share Posted July 29, 2013 I was think that too. Powder or cloves? Mash it up a bit I suppose? Crushed cloves and yeah, you can smash it up..release some more flavor... Quote Link to comment Share on other sites More sharing options...
Strider Posted July 29, 2013 Author Share Posted July 29, 2013 ^^^ Great minds think alike. Ha! That was my first thought too! GARLIC! Not powder either Dave...real garlic cloves mashed up. Also try a little green peppercorns or fresh cilantro. Quote Link to comment Share on other sites More sharing options...
BlackandGold Posted July 30, 2013 Share Posted July 30, 2013 Need a bit of help here. Having steak tonight with a salad. Will be using fresh lemon juice, s/p and evoo in the dressing. Any suggestions of what else can be added to the dressing to make it more flavorful? Mustard, grainy or Dijon. It will thicken it a little too. Quote Link to comment Share on other sites More sharing options...
SuperDave Posted July 30, 2013 Share Posted July 30, 2013 ^^^ Great minds think alike. Ha! That was my first thought too! GARLIC! Not powder either Dave...real garlic cloves mashed up. Also try a little green peppercorns or fresh cilantro. Used garlic cloves. Disn't go with the dijon, but perhaps another time. Steak is a heavy meal and the Dijon might make it that too. Also added a bit of hot sauce and some Maggi, for those of you who are familiar with that. I think it originally comes from Switzerland as I saw that on a lot of the table in the restaurants there back in the late 90's, when I was there. Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted July 31, 2013 Share Posted July 31, 2013 pork chop, corn, lima beans... Quote Link to comment Share on other sites More sharing options...
paul carruthers Posted August 3, 2013 Share Posted August 3, 2013 short ribs, corn, mashed potatoes and a nice, cold pepsi... Quote Link to comment Share on other sites More sharing options...
Whoopie Cat Posted August 3, 2013 Share Posted August 3, 2013 Sunday morning breaky. Bacon and egg sanga on toasted wholemeal and quinoa bread and a capuccino Quote Link to comment Share on other sites More sharing options...
Strider Posted August 4, 2013 Author Share Posted August 4, 2013 Was in the mood for some peaches and plums today(actually I'm ALWAYS in the mood for peaches and plums, haha), and the Farmers' Market was literally bursting at the seams with beautiful varieties of each. Thought about going for some White Peaches, but I had recently had a bunch of those on my trip that I picked up in Pennsylvania Amish Country. So I went with a nice, basic yellow, goldpeach. Mmmmm. Heaven. For the plums, there was a mind-boggling display of samples to try. The winner was the Heirloom Japanese Burgundy plums. Quote Link to comment Share on other sites More sharing options...
chillumpuffer Posted August 9, 2013 Share Posted August 9, 2013 Beef Vindaloo, a hot and spicy curry and Veg Makahwalla, a mild coconut curry, both from Goa. Chapattis and rice. Quote Link to comment Share on other sites More sharing options...
planted Posted August 10, 2013 Share Posted August 10, 2013 Boston Maki and California Rolls. And really good dinner company. Quote Link to comment Share on other sites More sharing options...
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