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Took the new saucepan for a test drive
It's still cold and dreary so I decided to make some potato soup in my new saucepan. I don't usually add carrot to my potato soup but I have a boat load of carrots so I think they'll be added to a lot of things I don't normally put them in. Onion, carrot, garlic and some red potatoes in the new pot. http://i26.tinypic.com/2w4i70m.jpg Just cover the potatoes with water, bring to a boil then turn down and simmer until the potatoes are soft. I then whisked the soup with a wire whisk. I like my potato soup a little chunky. Season with salt and pepper. It's soooup!! http://i30.tinypic.com/35079mx.jpg koko --- http://www.kokoscorner.typepad.com updated 5/11 "There is no love more sincere than the love of food" George Bernard Shaw |
Took the new saucepan for a test drive
> wrote:
> Onion, carrot, garlic and some red potatoes in the new pot. > http://i26.tinypic.com/2w4i70m.jpg > > Just cover the potatoes with water, bring to a boil then turn down and > simmer until the potatoes are soft. I wonder if you fried the onions, garlic and carrots in butter or oil a bit (akin to mirepoix, matignon, or soffritto) before adding the potatoes and water? Victor |
Took the new saucepan for a test drive
hahabogus wrote: > wrote in : > > > Onion, carrot, garlic and some red potatoes in the new pot. > > > > When you peel onions...the yellow everyday cheapie onions,,,How deep do you > peel? I find if I just remove the brown skin and slice up the rest the > layer of onion just below the skin is way tougher and harder to chew even > after it is cooked up. So I remove the brown skin and 1 layer of the actual > useable onion...Does This Make Sense? Yes... -- Best Greg |
Took the new saucepan for a test drive
hahabogus wrote:
> wrote in : > >> Onion, carrot, garlic and some red potatoes in the new pot. >> > > When you peel onions...the yellow everyday cheapie onions,,,How deep do you > peel? I find if I just remove the brown skin and slice up the rest the > layer of onion just below the skin is way tougher and harder to chew even > after it is cooked up. So I remove the brown skin and 1 layer of the actual > useable onion...Does This Make Sense? > That's what I tend to do, too. Serene |
Took the new saucepan for a test drive
On Sun, 25 May 2008 23:52:18 +0200, (Victor Sack)
wrote: > wrote: > >> Onion, carrot, garlic and some red potatoes in the new pot. >> http://i26.tinypic.com/2w4i70m.jpg >> >> Just cover the potatoes with water, bring to a boil then turn down and >> simmer until the potatoes are soft. > >I wonder if you fried the onions, garlic and carrots in butter or oil a >bit (akin to mirepoix, matignon, or soffritto) before adding the >potatoes and water? > >Victor Yes I did Victor, thank you for asking. I guess I rushed the post a little. I'm making few things for our family get together tomorrow and I cut the post a little too short. Too much multitasking is not a good thing. koko --- http://www.kokoscorner.typepad.com updated 5/11 "There is no love more sincere than the love of food" George Bernard Shaw |
Took the new saucepan for a test drive
On Sun, 25 May 2008 23:01:25 GMT, hahabogus > wrote:
wrote in : > >> Onion, carrot, garlic and some red potatoes in the new pot. >> > >When you peel onions...the yellow everyday cheapie onions,,,How deep do you >peel? I find if I just remove the brown skin and slice up the rest the >layer of onion just below the skin is way tougher and harder to chew even >after it is cooked up. So I remove the brown skin and 1 layer of the actual >useable onion...Does This Make Sense? That's exactly what I do, not because I've found it tougher, but sometimes the brown skin is obstinate and I don't have the patience to pick it off, so I automatically take the first layer. koko --- http://www.kokoscorner.typepad.com updated 5/11 "There is no love more sincere than the love of food" George Bernard Shaw |
Took the new saucepan for a test drive
hahabogus wrote:
> wrote in : > >> Onion, carrot, garlic and some red potatoes in the new pot. >> > > When you peel onions...the yellow everyday cheapie onions,,,How deep do you > peel? I find if I just remove the brown skin and slice up the rest the > layer of onion just below the skin is way tougher and harder to chew even > after it is cooked up. So I remove the brown skin and 1 layer of the actual > useable onion...Does This Make Sense? Yes, I usually 86 the first layer, too. -- Blinky Killing all posts from Google Groups The Usenet Improvement Project --> http://improve-usenet.org Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se |
Took the new saucepan for a test drive
On Mon 26 May 2008 06:37:57a, kilikini told us...
> Serene wrote: >> hahabogus wrote: >>> wrote in >>> : >>>> Onion, carrot, garlic and some red potatoes in the new pot. >>>> >>> >>> When you peel onions...the yellow everyday cheapie onions,,,How deep >>> do you peel? I find if I just remove the brown skin and slice up the >>> rest the layer of onion just below the skin is way tougher and >>> harder to chew even after it is cooked up. So I remove the brown >>> skin and 1 layer of the actual useable onion...Does This Make Sense? >>> >> >> That's what I tend to do, too. >> >> Serene > > Me, too! Or should I say me three? > > kili > > > And me four. -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/26(XXVI)/08(MMVIII) ------------------------------------------- Today is: Memorial Day ------------------------------------------- Alaska is a Third World country; it's just one that we happen to own. ------------------------------------------- |
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