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Thread: ***Soup Recipe thread***

  1. #131
    what I am, you shall be nocturn's Avatar




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    My wife and I constantly remind ourselves of how spoiled we got living in Hawaii. Growing up in SoCal and spending most of my adult life in Hawaii, Sushi, Sashimi and Japanese food in general was just as available as Jack in the Box growing up. It was a staple in my house. In Hawaii, you can walk into a 7-11 and grab a good Tekkamaki, Temaki or bento. If you wanted something a little better quality and fast, you could hit “Genki” or “Gyotaku”. Not the best but hit the spot if need be. And if you wanted premium Sushi, there are literally 100’s and 100’s of Bars and Restaurants everywhere. Living in the Makakilo area, we would frequent Ushio-Tei in the JW Marriot Ihilani Resort because it was all of 5 minutes from the house. Absolute TOP NOTCH, 5 Star Traditional Sushi restaurant. In Fact, We took Rinkrat and Mrs. Rat there back in 2001.

    We just don’t have that type of market here in central Virginia. There are a few Sushi bars within ½ hour drive and I would consider them to be mediocre grade Sushi at a premium price. So I just make my own now and then when the bits are available to me. My Asian Market peeps get a kick out of the fact that I’m pretty much the only white guy that walks in and asks for specific ingredients in either Japanese or Korean. So If I call to find out if they have something I’m looking for, they know who I am and treat me to a good price.

    I wish I had more options but any options here in Va. South of Washington DC, is good. If I can’t find something, I make it myself instead of wishing I had it. Heck, Just last month I ordered a case of Aloha Shoyu from Pearl City, Hawaii because I HATE Kikkoman Soy Sauce. Too salty and poorly aged…pretty much garbage in my book. Yeah, it was $70 but it’s the best of the best. I even gave 3 bottles of it to my Korean Barber in exchange for a gallon of homemade Kim Chee and a authentic Bi Bim Bap recipe. Networking at its finest! Ahn yong!!!
    Last edited by nocturn; October 19th, 2012 at 05:51 AM.

  2. #132
    I'm Back Homer Simpson's Avatar




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    Quote Originally Posted by nocturn View Post
    Ahn yong!!!

  3. #133
    what I am, you shall be nocturn's Avatar




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    FYI, I've written down all the recipes in this thread so if something were to happen to it or them, Ive got em!

    Putting a pot of nick_nautious's chili (post #45 in this thread) on right now as well as a BIG POT (24 servings) of a "Boilermaker Chili" recipe I've used and LOVED for about 10 years now. Its a pain and has 20+ ingredients but IT IS PHENOMENAL and well worth the hassle.
    Last edited by nocturn; October 20th, 2012 at 09:24 AM.

  4. #134
    what I am, you shall be nocturn's Avatar




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    Quote Originally Posted by nick_nautious View Post
    CHILI

    this is a recipe i stole from my mom and improve a few things on it, its Chilli but soup & chilli go hand in hand

    ~10 servings
    prep time = ~15mins
    cook time = 30-45mins
    cost = ~$15-20

    2lbs ground beef
    1 white or brown onion
    1 green bell pepper
    2 14.5oz. cans of Tomato Sauce
    1 14.5oz. can Diced Tomatoes
    2 14.5oz. cans of Mexican style Diced Tomatoes (i.e. w/ green chili's, jalepenos, etc...)
    2 Large bay leafs (or 3 small ones)
    2 14.5oz. (or equivilant) cans of Pinto Beans (drain juice in can & rinse) (or cook & drain 1lb of raw pinto beans but they take longer but taste alot better)
    **2tsp chili powder
    **2tbs red dried chili flakes
    sage to taste (about 5 shakes should do ~1-2tbs)
    thyme to taste (same)
    2tbs minced garlic (or 1-2 cloves)
    salt & pepper
    maybe seasoned salt

    1.) brown/cook ground beef w/ onion & bell pepper (diced) w/ salt & pepper (and a little bit of seasoned salt if you like) in frying pan - drain grease
    2.) get a large pot (i use a 7qt dutch oven that works perfectly) dump everything else in it
    3.) add about 1 - 1 1/2 cans of water (re-use one of the tomato sauce cans)
    4.) add de-greased ground beef+onion&pepper
    5.) bring to boil then lower heat and simmer for about 30-40mins stirring occasionally
    6.) take out bay leafs
    7.) put in a bowl & enjoy with some cheese & tortilla chips


    ** = these are of course how spicy you want your chili. 2 of each is very mild, i usually just eyeball how much i put in there now which is considerably more than 2 of each
    Okay Nick, here's the pot with your checklist in it:


    I only made a 10 quart test batch...lol...to give it a try. Like I said, I need a quicker "go to" recipe because my normal go to is so damn involved. I usually make between 25-30 quarts of mine because of how much of a pain it is. I freeze about 2/3 of it for later. My regular batch is on the propane right now
    nick_nautious likes this.

  5. #135
    FIRE BETTMAN!! BeerMan's Avatar




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    a friend mentioned a Cheeseburger Soup. wtf is that?
    nocturn likes this.
    I BELIEVE I'll have another beer!

  6. #136
    what I am, you shall be nocturn's Avatar




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    Dunno dude. Something about that just doesn't sound right. Although Campbell's "Sirloin Burger" Stew was a staple for me when I was a bachelor. I mean, how can you go wrong with quarter sized beef patties with faux BBQ scorch lines? I wonder if its a spin-off of that? If it is, it might have something going for it. Unless Campbell's f***ed up that recipe also, Sirloin Burger was a good stew in a can....stupid low sodium, healthy choice CRAP!

  7. #137
    what I am, you shall be nocturn's Avatar




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    TA DA! Homer Chili...the best kind!

    Here's a bowl of yours Nick:


    Its awesome! I did however add ground Hot Italian Sausage, Cumin, Celery and a Sam Adams Choc o' Bock. I also upped the Chili Powder and Salt portion to our taste. I ground the Bay leaves into it. The Sage is a really, really good call. I would have never thought Sage would work with it but it mixed well with acid from the tomatoes and the Sausage spice. It added a nice earthy vibe to it also. I'll definitely add sage to my Chili repertoire.

    After the Fam and I ate 2 bowls each, I have about 5 gallons of chili to freeze for the long winter. I just put it into smaller bowls so it will cool faster before I put it in the Tupperware. Hot food + Tupper or Rubbermaid= Bad News. I need more bowls...

    Last edited by nocturn; October 20th, 2012 at 06:19 PM.
    BeerMan and nick_nautious like this.

  8. #138
    2nd Scoring Line Chateau Bow Wow's Avatar




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    Quote Originally Posted by BeerMan View Post
    a friend mentioned a Cheeseburger Soup. wtf is that?
    I found this recipe online last year(I believe from a Diners, Drive ins, and dives show) and made it, it really tastes like a Cheeseburger, the tomato and lettuce really make this dish(yeah lettuce in soup sounds weird but it works.)

    2 lb 96% lean ground beef
    Hamburger seasoning or salt/pepper
    1 large onion, diced
    1 Tb light butter
    1 box (32 oz) Reduced Sodium Chicken Broth
    ~1/2-3/4 of a 2 lb log (so, approx 1-1.5 lb) of 2% Velveeta Cheese(On the show, she used Cheese sauce from a can, but all I found was Cheese Wiz,and thought Velveeta would work better)
    1-1.5 pint Fat Free Half & Half
    1 Tb flour
    1 Tb cold water (may take a bit more)
    3 medium tomatoes, diced
    1/2 head of lettuce, shredded

    Directions:In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning. Drain and set aside.In a large soup pot, add 1 Tb light butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.Add the chicken broth (she used a chicken base–like bouillon +water–but I think it is just easier to use broth), the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.In a small bowl or ramekin, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery (if that makes sense). Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil,stirring constantly (the cheese likes to stick).Add the ground beef to the soup pot, turn down to medium low heat.Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to heat.

  9. #139
    fantastic hair. lunchbox's Avatar




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    Quote Originally Posted by nocturn View Post
    My wife and I constantly remind ourselves of how spoiled we got living in Hawaii. Growing up in SoCal and spending most of my adult life in Hawaii, Sushi, Sashimi and Japanese food in general was just as available as Jack in the Box growing up. It was a staple in my house. In Hawaii, you can walk into a 7-11 and grab a good Tekkamaki, Temaki or bento. If you wanted something a little better quality and fast, you could hit “Genki” or “Gyotaku”. Not the best but hit the spot if need be. And if you wanted premium Sushi, there are literally 100’s and 100’s of Bars and Restaurants everywhere. Living in the Makakilo area, we would frequent Ushio-Tei in the JW Marriot Ihilani Resort because it was all of 5 minutes from the house. Absolute TOP NOTCH, 5 Star Traditional Sushi restaurant. In Fact, We took Rinkrat and Mrs. Rat there back in 2001.

    We just don’t have that type of market here in central Virginia. There are a few Sushi bars within ½ hour drive and I would consider them to be mediocre grade Sushi at a premium price. So I just make my own now and then when the bits are available to me. My Asian Market peeps get a kick out of the fact that I’m pretty much the only white guy that walks in and asks for specific ingredients in either Japanese or Korean. So If I call to find out if they have something I’m looking for, they know who I am and treat me to a good price.

    I wish I had more options but any options here in Va. South of Washington DC, is good. If I can’t find something, I make it myself instead of wishing I had it. Heck, Just last month I ordered a case of Aloha Shoyu from Pearl City, Hawaii because I HATE Kikkoman Soy Sauce. Too salty and poorly aged…pretty much garbage in my book. Yeah, it was $70 but it’s the best of the best. I even gave 3 bottles of it to my Korean Barber in exchange for a gallon of homemade Kim Chee and a authentic Bi Bim Bap recipe. Networking at its finest! Ahn yong!!!
    the cool thing is that the asian market guys know you though! with the exception of my dry cleaner who i only see once every few months (so it's a little surprising to me), i'm pretty anonymous in my town despite my loyal patronage of local businesses.
    i'm totally envious of your previous ability to eat all those good eats whenever you pleased in hawaii.

  10. #140
    Stanley Cup Dolphin! orpheus's Avatar




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    I made Udon soup today. The thing with me is that I play it by ear and can't come up with recipes.

    But yeah, it was packaged Udon noodles from the Japanese store, added some frozen Asian style vegetables from Trader Joes, some Wakame from said Japanese store, I added some squares of tofu, and some of the powder that came with the noodles (mushroom flavor).
    Last edited by orpheus; October 22nd, 2012 at 02:16 AM.

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