BS: Brothels and why I enjoy them.

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: 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 - 07:27 PM

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

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: 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: 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: 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: 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: 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: 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: 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: 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 - 11:56 PM

I'm an alcoholic. Thanks for the offer.

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: 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: 26 Jan 05 - 12:03 AM

Obviously. Have a nice evening.

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: 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: 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: 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: 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: 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: 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: 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