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? |
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: 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 - 01:56 AM Come on, stir it up! Little darlin', stir it up! |
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: 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 - 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 - 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: 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: beardedbruce Date: 24 Jan 05 - 03:15 AM Is Beef Brothel watching Ewe? |
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: Teresa Date: 24 Jan 05 - 03:27 AM Ohhh, BB!!!! :D Teresa |
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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: Bassic Date: 24 Jan 05 - 11:37 AM ;-) |
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: 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: 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 - 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 - 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: Peace Date: 24 Jan 05 - 12:43 PM SRS, Great link. |
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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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. |