BS: Brothels and why I enjoy them.

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 28 Jan 05 - 01:47 PM

I like the red potatoes for soup and such, and leaving the skin on is very attractive. They also hold their shape better when simmered in soup; the Idaho potatoes tend too get mushy.

A couple of weeks ago I baked some Idaho potatoes (in the oven, the old fashioned way) to get those nice nutty crisp skins. When I was a kid we used to put butter, salt, and pepper on them and eat them first before the rest of the potato. I prepared mine this way so the kids could see that the skins are good, and they liked them enough to eat theirs that way also. Last week I was in a hurry and did my usual microwave baked potates, and watched one of the kids try to peel it to save the skin for the same butter, salt, and pepper. Sad to see, and I explained that this only works with the real baked ones. She mixed it all into the rest of the potato and ate it, but clearly I'll have to plan ahead and make them the "right" way more often now.

SRS

Subject: RE: BS: Brothels and why I enjoy them.
From: Raedwulf
Date: 27 Jan 05 - 02:14 PM

jacqui - Why on earth would you want to take the skin off a spud (unless you're mashing them - then it interferes)??? Souped, boiled, chipped, steamed, baked; skins on every time. Best bit!

Subject: RE: BS: Brothels and why I enjoy them.
From: jacqui.c
Date: 26 Jan 05 - 07:11 PM

petr - I've made this one often and never had a problem with the soup curdling. It just needs to simmer gently to cook the potatoes.

I now have to avoid milk and made a batch this afternoon with all water. It tasted good and got his lordship's approval. I've actually started leaving the skin on the potato - it all gets blended and there's a lot of goodness in the skin.

Subject: RE: BS: Brothels and why I enjoy them.
From: Georgiansilver
Date: 26 Jan 05 - 07:03 PM

Oh Brucie....Isn't starting a thread like this sort of prostituting yourself?   Eat well my friend!
Best wishes, Mike.

Subject: RE: BS: Brothels and why I enjoy them.
From: GUEST,Blind DRunk in Blind River
Date: 26 Jan 05 - 06:05 PM

Okay, like...uh...

What the flip is everyone talkin' aobut here? ARe you people stupid or what???

It's BROTHELLS! I ain't never been to one but I would like to. Only I ain't payin' for it, see? I gotta save my money for smokes and beer, eh? Besides, it ain't right that a boss dude like me should have to PAY for it! No flippin' way man! I got girls lined up at the door, eh? I am a lengend in this town, eh?

Blind River ain't exactly got a brothel...as far as I know...but there are a few workin' girls here, eh? Not that I have paid 'em. NOt me. I get freebies, cos I am the MAN, eh? My brother Don paid for it a few times. He is a major flippin' loser, cos he is goin' bald, eh? Bald guys gotta pay. I aint' nver had that problem, eh?

- BDiBR

Subject: RE: BS: Brothels and why I enjoy them.
From: robomatic
Date: 26 Jan 05 - 05:51 PM

Relevant to this thread and coincidentally:
69

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 26 Jan 05 - 04:34 PM

Yes, you're missing something!

If you really want to start this thread rolling, begin to discuss "comfort food." One of the favorites around here is homemade chicken strips. Like what you get at some of the restaurants, only made with real chicken and sauteed in oil with a little margarine melted in it for extra flavor.

One of mine from childhood (to get back to soup) is cream of tomato soup and grilled cheese sandwiches. The recipe for the soup? Open a can of Campbells and add a can of milk. . .

SRS

Subject: RE: BS: Brothels and why I enjoy them.
From: Big Al Whittle
Date: 26 Jan 05 - 04:24 PM

well I still think you're all nuts expending all this creative energy on soop. when do you get time to practice guitar, improve your mind, write to mudcat, etc.

Have you ever been to Majorca and tried their mussels in a sherry soup. Thats good but I wouldn't die if I never tasted it again. I mean its just soup.

Or am I missing something.....?

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 26 Jan 05 - 12:03 AM

Obviously. Have a nice evening.

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 26 Jan 05 - 12:01 AM

Yeah, well, we're back to the beginning of that thread again with that. Obviously this advice holds if alcohol is not a problem. Otherwise, have a big glass of water.

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 25 Jan 05 - 11:57 PM

LOLOLOL

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 25 Jan 05 - 11:56 PM

I'm an alcoholic. Thanks for the offer.

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 25 Jan 05 - 11:33 PM

Nip on over to the alcohol thread and I'll recommend a nice Beaujolais to go with the beans. . .

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 25 Jan 05 - 08:47 PM

"When you eat the beans and rice you're getting a complex carbohydrate. It's good for you." It provides a complete protein, also. Love that recipe, SRS.

MeganL: I salute you and thank you from the bottom of my stomach.

There are so many great recipes and suggestions here. Man, I LOVE the people who come to the 'cat.

Subject: RE: BS: Brothels and why I enjoy them.
From: GUEST,petr
Date: 25 Jan 05 - 08:34 PM

love the recipes.. and Jacqui , thats the way I start all my soups
saute onion & garlic.. but regarding that spinach rosemary soup
Id recommend adding the milk near the end and watching the temperature
so it doesnt curdle.
cheers
Petr

Subject: RE: BS: Brothels and why I enjoy them.
From: Megan L
Date: 25 Jan 05 - 02:42 PM

ah Brucie me darlin beuy i found this recipe on the net but it is a broth we ate often as children and indeed if i am feeling under the weather it is still a comforting feed. the name must be the Irish version for we knew it as columbas broth.

Brotchan Foltchep, a.k.a. Brotchan Roy

Serves 6

3 or 4 medium-size leeks, about 1 1/2 pounds
1/4 to 1/2 stick butter (1 - 2 ounces)
2 cups chicken or vegetable stock
2 cups milk
1/2 cup heavy cream (double cream)
3/4 cup raw, steel-cut porridge oats, like McAnns
Parsley (flat Italian, chopped) for garnishing
salt and white pepper to taste

Wash the leeks well. They are usually muddy and sandy. Remove any
visible dirt or grit. Trim off the root ends and discard. Starting at
the white, root ends, slice the leeks thinly. Place in a deep bowl of
cold water, and rub the leeks between your hands, gently, to separate
the rings and encourage the last of the grit to sink to the bottom. Lift
the leek slices off the surface till the bowl has nothing left in it but
water and mud. Drain the leeks in a strainer and set aside.

In a large, deep saucepan, bring the stock and milk to a simmer. Stir in
the oats, bring almost to a boil, and simmer for 20-30 minutes, or until
the oats are done.

While the oats are simmering, melt the butter in a deep saute pan, over
low heat. Sweat the leeks for five or ten minutes, until they begin to
soften. When the oats are about half done, add the leeks and their
butter to the pan of soup. The leeks and the oatmeal should be done at
the same time.

Take the pot off the heat, stir in the cream, and season with salt and
white pepper to taste. Garnish with the parsley.

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 25 Jan 05 - 02:03 PM

Mudcatters are soooooo predictable! It gets cold out and we start talking about food.

I made a bean recipe last week for a staff lunch at work. It's my ex mother-in-law's recipe, from Puerto Rico. Here in Texas they expect beans to be "ranch style" or chili, but these aren't hot. They have red kidney beans, a ham hock or fat back, to start. The seasoning (sofrito) consists of onion, green pepper, garlic, coriander, a bay leaf and a few grinds of pepper, and to this I add some cumin and a little chili powder (not enough to make it hot, just to perk it up a little). I add fresh or frozen tomatoes when I have them (otherwise canned diced tomatoes) and sometimes some tomato sauce if it doesn't look thick enough. At some point in the cooking process I'll sometimes add fried (crumbled) hamburger, and as it is about finished, in the last few minutes I add a couple of tablespoons of capers. A variation on this recipe is to steam some squash (butternut is fine, but any of the orangey pulp squash), peel it, squash it with a fork, then stir it into the mix. It's a great thickening agent. It doesn't change the flavor much but adds a lot to the nutrition of the dish. Serve it over rice.

When you eat the beans and rice you're getting a complex carbohydrate. It's good for you.

SRS

Subject: RE: BS: Brothels and why I enjoy them.
From: Raedwulf
Date: 25 Jan 05 - 01:44 PM

Lynne, Try this!

More soup than you can shake a Thermos at! I do have this book, BTW, not least because I'm familiar with the author from her (London) Evening Standard column. Excellent food writer.

Subject: RE: BS: Brothels and why I enjoy them.
From: GUEST,Brucie
Date: 25 Jan 05 - 09:30 AM

Wiser words were never spoke. (I was just gonna suggest that. Great minds think alike . . . .)

Subject: RE: BS: Brothels and why I enjoy them.
From: GUEST,Rapaire
Date: 25 Jan 05 - 09:10 AM

MBSLynn, try the kosher foods section of a larger market. Or better still, a kosher market.

Subject: RE: BS: Brothels and why I enjoy them.
From: MBSLynne
Date: 25 Jan 05 - 03:23 AM

This is very useful...my kids were sick of sandwiches for school lunches, and I wanted to give them something hot in the middle of the day when the weather is bad, so I bought wide-necked flasks and have been making big batches of soup to give them for lunch. They go down very well and it's something my daughter will actually eat! So I'm on the look out for good sooup recipes. I have a large collection of cookbooks but for some reason there are hardly any decent chicken soup recipes....need more! Martin, that Jewish chicken soup sounds lovely but I wouldn't know where to get all the bits...any suggestions?

Love Lynne

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 07:27 PM

Careful what ya eat in there. Don't want anything too spicy.

Subject: RE: BS: Brothels and why I enjoy them.
From: Sttaw Legend
Date: 24 Jan 05 - 07:20 PM

I'm absolutely starving, I'm going to a brothel.....

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 07:06 PM

Man, I gotta be a masochist to keep reading about this food. IT IS GREAT.

Subject: RE: BS: Brothels and why I enjoy them.
From: Rapparee
Date: 24 Jan 05 - 06:50 PM

Roast red peppers go very well in tomato soups -- puree both together and make a cream soup.

Curried carrot soup is also excellent -- especially cold on a hot day.

A chicken-based tortellini soup is wonderfully improved by adding fresh spinach.

Subject: RE: BS: Brothels and why I enjoy them.
From: lady penelope
Date: 24 Jan 05 - 05:22 PM

Chicken & Tarragon soup.

Some oil
2 breasts of chicken or whatever left overs from a roast carcus,
1 large onion
2 Veggie stock cubes
Some flour.
Large handful of fresh tarragon or two heaped teaspoons of dried.

Method
Sweat the onions and then throw in the chicken till cooked.
Stir in the tarragon
Make a rue (paste with the flour, I know I can't spell....) in the pot with the chicken etc.
Slowly stir in the pint / pint & a half of stock (made with the stock cubes)
Bring to a boil, then simmer for about 20 min.
Eat

Carrot, Ginger & Lime

Some oil
1Large onion
2lbs chopped carrots
Piece of root ginger about the size of a golf ball when peeled - diced /grated
2 Veggie stock cubes
Large splash of milk (optional)
Pouring cream (optional)
Some limes

Method
Sweat onions and ginger.
Turf in the carrots
Pour in the stock made from cubes (about a pint - enough to cover the carrots, just)
Bring to the boil and then simmer till the carrots are soft.
Liquidize when soup cools slightly (I have one of those hand held things - means you don't have to try and fit 4 pints of soup into a jug......) adding the splash of milk to smooth it out - optional.
Cut up lime and squeeze a wedge over soup & eat
OR
Leave soup to cool (or fridge it)
Add swirl of cream
Squeeze lime wedge over soup & eat.

TTFN Lady P.

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 04:21 PM

Hamburger soup. Love it. Google hamburger soup.

The recipe's OK, but it don't got no zing. Put some zing in it. Zing you ask? Yes, ZING. Hot stuff. 'Sambal Ooleek' or 'Tuong Ot Toi Vietnam'. Red perpper sauces with ZING. If you use too much ZING, you will pay for it next morning.

"Zing went the strings of my heart."

Subject: RE: BS: Brothels and why I enjoy them.
From: Rapparee
Date: 24 Jan 05 - 04:08 PM

I just came from lunch, which was a bowl of Cajun-style lentil and rice soup and pesto-cheese bread.

Let's not forget the legumes! White beans and ham, lentils and smoked sausage....

Subject: RE: BS: Brothels and why I enjoy them.
From: gnu
Date: 24 Jan 05 - 03:56 PM

I live alone so cooking is quick and easy. Water, powdered chicken broth, frozen mixed veggies, five minute rice, and a zip-lock bag of diced chicken (which I put up when I cook a chicken; the baggies make soup and/or sandwich or whatever available at the drop of a hat). Throw it all in a pot, bring to a boil and simmer six minutes. As for measures, suit yourself. Hey, don't knock it til you try it. If you get the measures to suit your taste, you'll use this recipe when time is short.

Same for turkey, beef or whatever. Just use a good quality powdered broth (I know, they're all full of chemicals).

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 03:55 PM

Hmmm, instant brothels?

Frozen brothels?

*Tinned brothels? my imagination is shuddering from all of this ...

Teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: Big Al Whittle
Date: 24 Jan 05 - 03:45 PM

whats the matter with you people if God had intended us labour so intensively , he woulldn't have given us tin openers and microwaves

Subject: RE: BS: Brothels and why I enjoy them.
From: GUEST,Charmion at work
Date: 24 Jan 05 - 03:15 PM

For beef brothels, I strongly recommend the use of an electric slow-cooker (known in these parts as a "crock pot", think what you will).

Take about a kilo of beef shin bones and a large knob of peeled ginger-root and put them in a four-quart crock pot. An onion is nice, even two, but let's not get carried away here. Leave the onion skin on; it helps give brothels a nice golden colour.

Fill the crock pot to about half an inch from the top with water. If you live in place where the tap yields chlorine-tasting if sanitary stuff, use filtered water.

Plug the pot in and turn the heat control to "low". Leave it alone for at least 12 hours; 14 hours is even better. Then discard the hunks of bone, and strain the broth to remove the onion wreckage and the exhausted ginger knob. Then refrigerate the broth to get rid of the substantial quantity of fat that will have been rendered out of the bone marrow.

After that, add what you like: shredded meat, any kind of cookable vegetable, pearl barley, even exotica such as rice and furrin mushrooms. Boil it down to make demi-glace, that stuff chefs crave. Drop an egg white in it to clarify it, and you get bouillon; put sherry in it and you get what my grandmother used to have at her club on Thursdays.

Subject: RE: BS: Brothels and why I enjoy them.
From: Sttaw Legend
Date: 24 Jan 05 - 02:58 PM

They say tobacco in broth is very nice - allegedly you cant beat a good shag in a brothel

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 24 Jan 05 - 02:47 PM

Green chile stew is very good. And during the season when the chiles are harvested and sold by the bushel, the smell of the gas-fired roasters giving off that warm green pepper smell is unequalled.

SRS

Subject: RE: BS: Brothels and why I enjoy them.
From: freightdawg
Date: 24 Jan 05 - 02:33 PM

Make your basic potato soup (the more potatoes the better, nice and thick)

Add what ever meat is to your liking (I prefer turkey or chicken for this specific soup, but pork would work well too)

For every 4-6 potatoes that you cut up for the soup, add 1 large green chile, nicely roasted and diced into small bits.

Let set overnight after cooking and before serving. That way the green chile flavor seeps into the meat and potatos. Serve piping hot with corn tortillas and maybe some salsa on the side.

Pure, nector of the southwestern gods - nirvanna in a soup bowl.

my stomach is growling....

Freightdawg

Subject: RE: BS: Brothels and why I enjoy them.
From: Raedwulf
Date: 24 Jan 05 - 02:30 PM

Much as I hate to admit it, I usually do soup/stew/pottage on Martin Gibson lines...

"Hmmm... There's that... and that... and that... and that needs eating up..."

Funny thing, is it always works! Soup! Wonderful stuff!! Who needs a recipe, anyway?! (Chicken stew for dinner in the morning... Mmmmmmmmmmmmmmmmmmmm!!)

Subject: RE: BS: Brothels and why I enjoy them.
From: Bert
Date: 24 Jan 05 - 02:25 PM

How can you choose?

Green Chile, Clam Chowder, Any kind of Gumbo, Etouffe, Good old Enlish Beef Stew, Lancashire Hotpot, Goulash, Irish Stew, Coq au Vin, plain ol' Chicken Soup etc., etc..

Just love 'em all, bring on a bowl right now.

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 02:09 PM

Mmmmm I love Matso ball soup. I used to order it in a deli in the San Francisco bay area all the time; couldn't get enough of it. :)

teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: Nigel Parsons
Date: 24 Jan 05 - 02:09 PM

Before Siân beats me to it:

CAWL

Nigel

Subject: RE: BS: Brothels and why I enjoy them.
From: Cluin
Date: 24 Jan 05 - 01:51 PM

I feel a cold coming on today so sign me up for some of that Jewish style chicken soup. I'll use it to chase the double shot of Irish whiskey I'm prescribing myself right now.

Subject: RE: BS: Brothels and why I enjoy them.
From: Wolfgang
Date: 24 Jan 05 - 01:10 PM

And it was the German poet Friedlich Schiller who was saying in his 'Ode to Joy':
all men become brothels

Wolfgang

Subject: RE: BS: Brothels and why I enjoy them.
From: Leadfingers
Date: 24 Jan 05 - 12:48 PM

Mick and Paddy had a pub , but they were losing money so Mick told Paddy they should close the pub and reopen it as a brothel . Paddy's reply was "If they wont spend good money for beer , they wont spend good money for Broth either!"

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 12:43 PM

SRS,

Great link.

Subject: RE: BS: Brothels and why I enjoy them.
From: jacqui.c
Date: 24 Jan 05 - 12:32 PM

Liz - do some for yourself and freeze it. I bet you've got some good recipes.

Subject: RE: BS: Brothels and why I enjoy them.
From: Liz the Squeak
Date: 24 Jan 05 - 12:28 PM

Just such a shame we never have soup here.. Manitas hates it.

LTS

Subject: RE: BS: Brothels and why I enjoy them.
From: jacqui.c
Date: 24 Jan 05 - 11:42 AM

I've got a recipe for Spinach and Rosemary Soup, which I will be trying out on Kendall in the next couple of days.

1lb potatoes, 2 medium onions,1 small garlic clove (according to taste!),1 heaped tablespoon rosemary leaves, 400g spinach, 400ml milk
100ml cream, juice of half a lemon, olive oil, salt and black pepper, 1 vegetable cube dissolved in 750ml boiling water, 1 flourishing branch of rosemary.

Peel and chop the onion and garlic. Peel the potatoes and dice quite small, rinse and shake dry. Finely chop the rosemary leaves until they look like green dust.

Heat the oil in a heavy bottomed saucepan and stir in the onion, garlic, rosemary and potato.Turn the vegetables until well coated and season generously with salt and pepper. Cover and sweat, stirring a couple of times, on a gentle heat for ten minutes.

Add the milk and boiling stock and simmer until the potatoes are soft.

Meanwhile rinse the spinach and shake dry. Don't remove the stalks but discard any yellow or slimy leaves. Add to the soup and boil with the lid off for two minutes.

Put through a liquidiser or processor and transfer to a clean pan. Bruise the rosemary branch and add to the pan. Stir in the cream and simmer gently for five minutes.

Adjust seasoning, adding the lemon juice just before serving.

Subject: RE: BS: Brothels and why I enjoy them.
From: Liz the Squeak
Date: 24 Jan 05 - 11:42 AM

So does this make me the only person in the world who hates chicken soup?

I make a golden vegetable soup: carrots, potatoes, swede (rutabaga?) cut into 1cm cubes, and cooked with 3 bay leaves until tender (not soft, they'll go to mush, and you have to be careful what variety of potatoes you use too). Add tomato puree to the water, some finely chopped yellow, orange and/or red pepper, sweetcorn and bring back to the boil. Add seasoning of salt, pepper if desired, and thicken with cornflour (corn starch). You can add a beef stock cube and miniature pasta shapes to turn it into a substantial minestrone if you like. The pasta shapes should cook in about 2 minutes if the soup is already hot.

LTS

Subject: RE: BS: Brothels and why I enjoy them.
From: beardedbruce
Date: 24 Jan 05 - 11:41 AM

because the thread is on brothels, not tartels...

Subject: RE: BS: Brothels and why I enjoy them.
From: Bassic
Date: 24 Jan 05 - 11:37 AM

;-)

Subject: RE: BS: Brothels and why I enjoy them.
From: Bassic
Date: 24 Jan 05 - 11:37 AM

Personally I go for Lemon Tart, Lemon is available every Friday between 2 and 8 pm and suites my taste perfectly........why is everyone talking about soup on this thread?

Subject: RE: BS: Brothels and why I enjoy them.
From: Rapparee
Date: 24 Jan 05 - 11:03 AM

There's a local restaurant that serves a smoked salmon/aspargus cream soup. They won't part with the recipe, which has remained unchanged through two owners now.

At the risk of thread drift, I put chunks of smoked salmon in pasta salad.

Subject: RE: BS: Brothels and why I enjoy them.
From: Stilly River Sage
Date: 24 Jan 05 - 10:45 AM

When you get tired of just the soup part of this discussion, here is some other stuff you can have with it. One of our better threads, started by Rick Fielding who was in search of a simple cornbread recipe. Lots of links at the top to other cooking threads.

SRS

Subject: RE: BS: Brothels and why I enjoy them.
From: beardedbruce
Date: 24 Jan 05 - 10:42 AM

for crab soup, when I am at the shore...


( note this is with Cheasapeake Bay Blue crabs)

This is the soup I make the day after having steamed crabs ( best bought by the bushel)

In a large pot of boiling water, add the crab legs and any claws not eaten from the night before. keep it on a low boil, and add vegetables ( onion, carrots, whatever is handy), rice or barley, and Old Bay seasoning. After about an hour of simmering, add any crab meat you may have picked from the bodies of the ones not eaten ( a variable amount, but you can always get a pound or two already picked...). Proportions of all ingrediants are subject to adjustment per taste.

Skim off any "muck" (fat and seaoning from the steamed crabs) and pull out the legs. If masochistic, try to remove the meat from the legs and add to the soup. Otherwise, serve with a decent bread while watching the waves rolling in. Best done in cooler weather- Late Fall to early Spring.

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 10:31 AM

Man, I am gonna be eating goooooood for a while.

PLEASE, keep 'em coming. Y'all are AWEsome.

Subject: RE: BS: Brothels and why I enjoy them.
From: Once Famous
Date: 24 Jan 05 - 10:14 AM

It is well known somewhere between fact and folklore that Jewish style chicken soup is something that will help one back to health in times of colds, flu, etc. It has been referred to as jewish penicillin.

Jewish delis serve a chicken soup that is fun to make at home as well and it's aroma after simmering for a while will drive you wild. It is referred to in the culture as "mish-mash" soup. Put everything you can into it including:

matzoh balls
noodles
rice
farfel
mandelin (a type of soup nut, not a small 8 stringed instrument)
white meat chunks of chicken
kasha

This and some Jewish rye or pumpernickel bread is a full meal that will make you glow and give you a great sense of well-being.

Subject: RE: BS: Brothels and why I enjoy them.
From: Alaska Mike
Date: 24 Jan 05 - 10:03 AM

We make a tasty Seafood Stew on special occasions. Begin with a base of thick potato soup. After the potato soup is done, drop in chunks of Halibut, shrimp, smoked Salmon and crab meat and let simmer for 30-40 minutes before serving.   Season to taste. My mouth is watering as I write this.

Mike

Subject: RE: BS: Brothels and why I enjoy them.
From: Little Hawk
Date: 24 Jan 05 - 09:59 AM

Just when I thought we'd run out of good subjects for new threads... :-)

Subject: RE: BS: Brothels and why I enjoy them.
From: GUEST,Rapaire
Date: 24 Jan 05 - 08:56 AM

Vegetable broth, linguica sausage sliced into rounds, carrots, parsnips, a can of chopped tomatoes, minced garlic, small bits of potatoes, some fresh green beans if you have them. After a while season it any way you see fit.

Creamed corn, cod or other good firm white fish, cut-up potatoes, butter, heavy cream or milk...oops, that's a chowdah.

Subject: RE: BS: Brothels and why I enjoy them.
From: George Papavgeris
Date: 24 Jan 05 - 04:22 AM

Mustard soup any day, several times a day. Beauty in simplicity.

Subject: RE: BS: Brothels and why I enjoy them.
From: s&r
Date: 24 Jan 05 - 04:01 AM

We were in a camping shop and the lady at the counter was looking for dried foods for her son's DofE expedition. She took several packets, but not Coq au Vin because the boy was only fourteen

Stu

Subject: RE: BS: Brothels and why I enjoy them.
From: freda underhill
Date: 24 Jan 05 - 03:54 AM

brucie, if you drink all this brothel, I hope it consomme-ates your passion for sensory supping.

when i get back home, I'll add my recipe for showa (afghan soup - delicious!)

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 03:38 AM

LOL

All the weirdos are showing up.

Lynne, what's the recipe? Or can you say?

BB, I read that four times before it connected. That is really good.

I gotta get for the nonce. Thanks all, and goodnight.

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 03:27 AM

Ohhh, BB!!!! :D

Teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 03:16 AM

Congratulations, Lynne. :)

Teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: beardedbruce
Date: 24 Jan 05 - 03:15 AM

Is Beef Brothel watching Ewe?

Subject: RE: BS: Brothels and why I enjoy them.
From: MBSLynne
Date: 24 Jan 05 - 02:55 AM

Oh Brucie! Trust you!!!

I love jerusalem artichoke soup and Celeriac and rosemary...I won a prize with the recipe for the latter and "The Yorkshire Soup Company" are actually supposed to be selling it now

Love Lynne

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 02:25 AM

Are clams or oysters the better thing in these brothels? ;)

Weren't those the slightly modified words censored out of the movie _Sparticus_ ... the bath scene?

Oh, but we are not talking about baths; we are talking about ... um, soup.

Oh, as for nutmeg or anything else of that nature: I've never tried eating lots of it, as my brain is already as disjointed as possible. :)

Teresa

teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 02:12 AM

Wine and stew.

It could be little better said than the words from chefeuse Teresa: DON'T ADD NUTMEG. If you get tipsy before you do that and you forget to grind them up, you could choke to death on them. I once tried to see if eating ten thingies of nutmeg would get you high. (It was the sixties, and while I only tried dried banana peels a few times before I caught on--OH, and that's another thing: Bananas--I fail to see the point: ya skin 'em and then throw away the bone, right? So what's left to eat?
Anyway, don't add parsley until the last ten minutes or it will RENDER a bitter taste to the chowder.

Bruce

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 01:57 AM

And ... if you don't do alcohol, leave the half that doesn't go into the stew out, or get a smaller bottle. The alcohol will cook out of the wine, and the stew will be very nicely flavored. :)

Teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 01:56 AM

Hey, Cluin, how ya doin'? I had a bet with myself that you'd be one of the first to arrive. Don't exactly know WHY I thoght that, but . . . .

Take a bunch of beef and chicken bones and boil 'em. Get an onion (peel off or on, no matter) and stick a dozen cloves into it. Add a few tops of celery (with leaves attached), a few carrots (halved). That will render (nice cooking-sounding term that, render) a delicate and utilitarian brothel for your future dining pleasure.

The discriminating chef, while being cognizant of caloric intake and rich flavour, will allow the brothel to cool so that removal of the congealed fat takes away all the bad stuff it contains, like the junk that clogs yer piping.

I agree with my good friend above who has suggested beef-barley and that wonderful delicacy--Mulligan stew--which both warms the tummy and enlivens the memory of days passed in hobo camps along quiet streams in Ireland (hey, I'm on a roll), and hope that the spirit of calm and peace prevails on this thread dedicated to the proposition that all people get hungry from time to time. I was attracted to the expression 'warms the cockles of the heart", but I worried that that might be perceived as an invitation to whelkers and other assorted ne'er-do-wells to bring chowders into the thread and thus confuse an otherwise fairly straight forward culinary series of posts.

Subject: RE: BS: Brothels and why I enjoy them.
From: Cluin
Date: 24 Jan 05 - 01:56 AM

Come on, stir it up! Little darlin', stir it up!

Subject: RE: BS: Brothels and why I enjoy them.
From: Teresa
Date: 24 Jan 05 - 01:48 AM

Heeheeheeheeheeheeheeheeheehee!!! Oh, there is so much I'd like to say, but I'm going to swallow it. ...

[trying to keep a straight face, but I'm on the verge of cracking up]

Ok, ok, beef burgundy. Get a half gallon of red wine, preferably burgundy. Brown beef, pour in half the bottle of wine.

Drink the other half while you stir in your other ingredients from time to time. Just be careful that by the end of the process, you aren't putting milk, cinnamon, nutmeg, etc. into the stew. However, if you're slow and careful, you can get a very satisfactory meal this way!

Teresa

Subject: RE: BS: Brothels and why I enjoy them.
From: Cluin
Date: 24 Jan 05 - 01:41 AM

Tricky, Bruce, tricky....

Can't beat good old-fashioned chicken soup in whatever variation it occurs.

Like beef barley too. And Mulligan Stew.

Subject: BS: Brothels and why I enjoy them.
From: Peace
Date: 24 Jan 05 - 01:37 AM

Chicken broth adds a very rich flavour to soups and stews. However, I have found that a combination of chicken broth and beef broth combined provides the discerning palate with a variety of texture not to be found with just one broth alone; hence, the term brothels.

(I have always found the plural of broth to be clumsy rolling from the tongue, while the term brothels just seems to roll the right way. I don't doubt many Scottish 'catters will have something to say about this. I shall stand corrected if my linguistic bias touches any nerves around the world.)

That said, what's yer favourite soup or stew?