Christine wrote:

> Are you joining the cookalong? I think you said you had to
> work...but are you designating Lin to be your proxy?

No, I'm going to make minestrone this coming Wednesday night instead,
provided the nights are still chilly here.

Bob

On Sat, 11 Oct 2008 20:50:59 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> Are you joining the cookalong? I think you said you had to
>> work...but are you designating Lin to be your proxy?
>
>No, I'm going to make minestrone this coming Wednesday night instead,
>provided the nights are still chilly here.
>
>Bob
>

Oh, great!!!

Let us know how it turns out...

Christine

On Sat 11 Oct 2008 08:41:29p, Bob Terwilliger told us...

> Wayne wrote to Christine:
>
>> In a perfect world, we would all fly to your house and cook pots and pots
>> of minestrone. :-)
>
> In a perfect world, all the pots would be self-cleaning, too.
>
> Bob

Yes, that would be perfect!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 3hrs 6mins
*******************************************
Polytheism, n.: The belief in a Divine
Parrot. <

Bob Terwilliger wrote:
> Christine wrote:
>
>> Are you joining the cookalong? I think you said you had to
>> work...but are you designating Lin to be your proxy?
>
> No, I'm going to make minestrone this coming Wednesday night instead,
> provided the nights are still chilly here.
>
> Bob


I'm wishing for (practically begging for) chilly (or chili, heheh) weather!
It's 3:40 in the morming and still 70F degrees. And 96% humidity but that's
because it's been raining for three days straight. That's all it seems to
do here. Good thing I don't wait for cold weather before cooking a pot of
soup or stew

Jill

In article >,
"jmcquown" > wrote:

> Bob Terwilliger wrote:
> > Christine wrote:
> >
> >> Are you joining the cookalong? I think you said you had to
> >> work...but are you designating Lin to be your proxy?
> >
> > No, I'm going to make minestrone this coming Wednesday night instead,
> > provided the nights are still chilly here.
> >
> > Bob
>
>
> I'm wishing for (practically begging for) chilly (or chili, heheh) weather!
> It's 3:40 in the morming and still 70F degrees. And 96% humidity but that's
> because it's been raining for three days straight. That's all it seems to
> do here. Good thing I don't wait for cold weather before cooking a pot of
> soup or stew
>
> Jill

We need rain here, badly! :-)

Why wait to cook soups? Granted it's considered winter fare, but I often
cook small amounts of soup during the year.

If you crave it, go for it! <g>

At least it's been down into the 60's at night lately, but still in the
high 80's/low 90's during the day.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Christine replied:

>> I'm going to make minestrone this coming Wednesday night instead,
>> provided the nights are still chilly here.
>>
>
> Oh, great!!!
>
> Let us know how it turns out...

Here's what the "Silver Palate" ladies wrote about minestrone in _The New
Basics Cookbook_:

"Minestrone, the quintessential Italian vegetable soup, varies from region
to region throughout that country. In Milan it is made with rice and peas
(not beans), in Genoa pesto is added, in Florence the beans are cooked
separately and half of them puréed to thicken the soup, and in southern
Italy minestrone is based on garlic."

"While we generally serve minestrone as a hot first course, in Italy, in the
summertime, we've enjoyed it at room temperature. In any season, though, it
must be served with freshly grated Parmesan."

Since Lin likes her soups to be thick, I'm leaning toward the Florentine
method. I plan to loosely follow Marcella Hazan's recipe from _Essentials of
Classic Italian Cooking_, but thicken the soup with bean purée as noted
above, and add a mixture of carrot juice and V-8 before serving. The recipe
calls for either brodo (made from beef, veal, and chicken) or beef broth; I
plan to use a mixture of chicken stock and trotter broth. Also, since Lin is
a big fan of French onion soup, I'll probably do some kind of cheesy crouton
on top rather than simply adding microplaned Parmesan. Or maybe I'll do that
for *her* and put a dollop of pesto or tapenade into mine instead.

Bob

On Sun, 12 Oct 2008 03:36:24 -0700, "Bob Terwilliger"
> wrote:


>Since Lin likes her soups to be thick, I'm leaning toward the Florentine
>method. I plan to loosely follow Marcella Hazan's recipe from _Essentials of
>Classic Italian Cooking_, but thicken the soup with bean purée as noted
>above, and add a mixture of carrot juice and V-8 before serving. The recipe
>calls for either brodo (made from beef, veal, and chicken) or beef broth; I
>plan to use a mixture of chicken stock and trotter broth. Also, since Lin is
>a big fan of French onion soup, I'll probably do some kind of cheesy crouton
>on top rather than simply adding microplaned Parmesan. Or maybe I'll do that
>for *her* and put a dollop of pesto or tapenade into mine instead.
>
>Bob
>

Hmm..I haven't checked those books yet... Might get more ideas on
what I want to do, from those.

Christine

On 2008-10-11, jmcquown > wrote:

> I don't have a digital camera here

No problem. Can't catch flavor with a camera, anyway.

nb

On 2008-10-12, Bob Terwilliger > wrote:

> The rinds are supposed to cook a long time, so they soften and release
> flavor into the soup. The finishing touch would be grated parmagiana itself,
> rather than the rind.

I agree, Bob. I've done the "rind" thing and consider it a waste of time,
no matter how good the original cheese. A good 2 yr old Italian grated
Parmigiano-Reggiano is essential if you are going for the gold. Better yet,
I prefer a Pecorino Romano of the same quality. Anything less and one is
just clowning around.

nb

On 2008-10-12, Bob Terwilliger > wrote:

> Classic Italian Cooking_, but thicken the soup with bean purée as noted
> above, and add a mixture of carrot juice and V-8 before serving.

I again agree. The thickness is a personal thing and not necessarry, my
having expereinced a killer minestrone as thin as oriental broths. I
also prefer this, adding cannelloni beans, half pureed and half whole (can I say
that?). Still, they are only one component in a good ministrone, but one I
prefer.

nb

On 2008-10-11, Nancy Young > wrote:

> 2 small leeks (or 1 large), white and light green parts sliced thin
> crosswise (about 3/4 cup) and washed thoroughly
> 2 medium carrots , peeled and cut into small dice (about 3/4 cup)
> 2 small onions , peeled and cut into small dice (about 3/4 cup)
> 2 medium ribs celery , trimmed and cut into small dice (about 3/4 cup)
> 1 medium baking potato , peeled and cut into medium dice (about 1 1/4
> cups)
> 1 medium zucchini , trimmed and cut into medium dice (about 1 1/4 cups)
> 3 cups stemmed spinach leaves , cut into thin strips
> (28 ounce) can whole tomatoes , packed in juice, drained, and chopped
> 8 cups water
> 1 Parmesan cheese rind , about 5 x 2 inches
> Table salt
> 1/2 cup Arborio rice (or small pasta shape, such as elbows, ditalini,
> or orzo)
> 1 can (15 ounces) cannellini beans , drained and rinsed (about 1 1/2
> cups)
> 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with
> 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
> Ground black pepper

Interesting to see CIs take on minestrone. As usual, they've screwed it all
up!

On the good side, I like the leeks inclusion. Never tried leeks. Doing
good till we get down to "8 cups water". Boring! We all know my take on
soups. Gotta be broth based. The French don't keep 5 stockpots full of
simmering stocks going for the Hell of it. Flavor, people, flavor. My
minestrone is beef broth based. Weak broth or bullion cubes is better than
water. I've also weighed in on cheese rind. Nada.

All the rest, with two exceptions looks good, that being rice and pesto.
Rice!? WTF!!?? I've never eaten a minestrone with rice in my entire life.
Even in some of the classic Italian places in Little Italy in San Francisco.
Apperently, ol' Chris is having some sort of brain aneurysm. Same goes for
the pesto. Minestrone does not include pesto, ferchrynoutloud. Leave it up
to CI to eff up an iron ball. I would expect nothing less.

nb

On 2008-10-11, Christine Dabney > wrote:

> I think some recipes call for prosciutto, and I have some chopped
> prosciutto in the freezer, that should be used up soon.
>
> Don't some recipes call for pancetta?

Either will do, though prosciutto is better. As I said in chat, this is the
secret ingredient, though not really necessary. Either just makes it that
much better. More, later.

nb

On 2008-10-11, sf <sf> wrote:

> You're in for a real treat! Don't forget the bread too.

Excellent point, sf. A good bread w/ butter is essential to the final
experince.

nb

On Sun, 12 Oct 2008 19:04:14 GMT, notbob > wrote:


>All the rest, with two exceptions looks good, that being rice and pesto.
>Rice!? WTF!!?? I've never eaten a minestrone with rice in my entire life.
>Even in some of the classic Italian places in Little Italy in San Francisco.
>Apperently, ol' Chris is having some sort of brain aneurysm. Same goes for
>the pesto. Minestrone does not include pesto, ferchrynoutloud. Leave it up
>to CI to eff up an iron ball. I would expect nothing less.
>
>nb

From the reading I have been doing, from various Italian experts, rice
is occasionally used. Pasta seems to be more common, but rice is
considered a part of some minestrones.

And pesto is a part of a Genovese Minestrone. This is from quite a
few Italian books...and experts.

Christine

On 2008-10-11, Wayne Boatwright > wrote:

> I don't think I've ever eaten minestrone that had any kind of meat in it,

One of the best I've ever experienced didn't. Mine is better.

nb

On 2008-10-11, Wayne Boatwright > wrote:

> 1/2 cup arborio rice

BRAAAHHHHPPPP!!!!

Oh sorry....... wrong answer!

On Sun, 12 Oct 2008 19:04:14 GMT, notbob > wrote:


>On the good side, I like the leeks inclusion. Never tried leeks. Doing
>good till we get down to "8 cups water". Boring! We all know my take on
>soups. Gotta be broth based. The French don't keep 5 stockpots full of
>simmering stocks going for the Hell of it. Flavor, people, flavor.

Some of the books I have been reading are adamant that it be made with
water.

And to disagree with you on the broth and the French. Maybe in
commercial kitchens, broth is more common, but from the French
housewife often just uses water. I can quote several sources on this,
from Richard Olney, to Madeline Kamman.

And believe me, my soupe au pistou, which is made with water and NOT
broth, is very, very tasty, and definitely not boring. I taste the
vegetables then, and not the overriding flavor of the broth.

Christine

On 2008-10-12, Christine Dabney > wrote:

> From the reading I have been doing, from various Italian experts, rice
> is occasionally used. Pasta seems to be more common, but rice is
> considered a part of some minestrones.

Seems to be a wide disparity from N. Italian cuisine to S. Makes sense.
I'm reflecting my personal dislike of rice and CI, in general.

nb

On Oct 12, 12:08*pm, notbob > wrote:
> On 2008-10-11, Wayne Boatwright > wrote:
>
> > I don't think I've ever eaten minestrone that had any kind of meat in it,
>
> One of the best I've ever experienced didn't. *Mine is better. *
>
> nb

Are you going to post yours?

Wayne

On Oct 12, 12:10*pm, notbob > wrote:
> On 2008-10-11, Wayne Boatwright > wrote:
>
> > 1/2 cup arborio rice
>
> BRAAAHHHHPPPP!!!!
>
> Oh sorry....... wrong answer!

What's wrong with that?

Wayne

On 2008-10-12, > wrote:
> On Oct 12, 12:10*pm, notbob > wrote:
>> On 2008-10-11, Wayne Boatwright > wrote:
>>
>> > 1/2 cup arborio rice
>>
>> BRAAAHHHHPPPP!!!!
>>
>> Oh sorry....... wrong answer!
>
> What's wrong with that?

Rice. Ick!

nb

On Sun, 12 Oct 2008 19:07:50 GMT, notbob > wrote:

>On 2008-10-11, sf <sf> wrote:
>
>> You're in for a real treat! Don't forget the bread too.
>
>Excellent point, sf. A good bread w/ butter is essential to the final
>experince.
>

We're doing bread with Olive Oil these days.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun 12 Oct 2008 02:06:30p, notbob told us...

> On 2008-10-12, >
wrote:
>> On Oct 12, 12:10*pm, notbob > wrote:
>>> On 2008-10-11, Wayne Boatwright > wrote:
>>>
>>> > 1/2 cup arborio rice
>>>
>>> BRAAAHHHHPPPP!!!!
>>>
>>> Oh sorry....... wrong answer!
>>
>> What's wrong with that?
>
> Rice. Ick!
>
> nb
>

Ordinary rice, yes, but arborio rice cooked al dente is really quite nice
in minestrone. I prefer it over pasta.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 1dys 9hrs 44mins
*******************************************
The last time somebody said, 'I find I
can write much better with a word

On 2008-10-12, Wayne Boatwright > wrote:

> Ordinary rice, yes, but arborio rice cooked al dente is really quite nice
> in minestrone. I prefer it over pasta.

It's jes me.

nb ...non-rice person

On 2008-10-12, sf <sf> wrote:

> We're doing bread with Olive Oil these days.

A classic and healthy altenative. But, I'm an American cow-juice based
person who does't see EVOO as superior, flavor-wise. Great, but not
necessarilly better. I often use a butter/oo mix for cooking.

nb

On Sun 12 Oct 2008 02:22:42p, notbob told us...

> On 2008-10-12, Wayne Boatwright > wrote:
>
>> Ordinary rice, yes, but arborio rice cooked al dente is really quite
nice
>> in minestrone. I prefer it over pasta.
>
> It's jes me.
>
> nb ...non-rice person

Understood. I didn't care much for rice for many years. In recent years
I've really begun to like it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 1dys 9hrs 33mins
*******************************************
Oxymoron: Too Many Taglines.
*******************************************

On Sun 12 Oct 2008 02:28:22p, notbob told us...

> On 2008-10-12, sf <sf> wrote:
>
>> We're doing bread with Olive Oil these days.
>
> A classic and healthy altenative. But, I'm an American cow-juice based
> person who does't see EVOO as superior, flavor-wise. Great, but not
> necessarilly better. I often use a butter/oo mix for cooking.
>
> nb

I usually prefer unsalted butter on bread, although if there's an
especially nice olive oil and herb mixture for dippint, I can enjoy it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 1dys 9hrs 26mins
*******************************************
'Be patriotic - question authority.'
*******************************************

"notbob" > wrote in message
...
> On 2008-10-12, sf <sf> wrote:
>
>> We're doing bread with Olive Oil these days.
>
> A classic and healthy altenative. But, I'm an American cow-juice based
> person who does't see EVOO as superior, flavor-wise. Great, but not
> necessarilly better. I often use a butter/oo mix for cooking.
>

I love cow juice.

cybercat wrote:
>
> "notbob" > wrote in message
> ...
> >
> > A classic and healthy altenative. But, I'm an American cow-juice based
> > person who does't see EVOO as superior, flavor-wise. Great, but not
> > necessarilly better. I often use a butter/oo mix for cooking.
> >
>
> I love cow juice.

Me too! I can go through a 1/2-gallon or even more in a single day,
sometimes

Sky, who likes "moo" in more ways than one

P.S. Heheheh, er, that's beef very rare most of the time & fresh cold
milk!
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sun 12 Oct 2008 03:44:35p, Sky told us...

> cybercat wrote:
>>
>> "notbob" > wrote in message
>> ...
>> >
>> > A classic and healthy altenative. But, I'm an American cow-juice
based
>> > person who does't see EVOO as superior, flavor-wise. Great, but not
>> > necessarilly better. I often use a butter/oo mix for cooking.
>> >
>>
>> I love cow juice.
>
> Me too! I can go through a 1/2-gallon or even more in a single day,
> sometimes
>
> Sky, who likes "moo" in more ways than one
>
> P.S. Heheheh, er, that's beef very rare most of the time & fresh cold
> milk!

I like many if not most dairy products, but I can't stand milk except for
ice cold buttermilk.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 1dys 7hrs 33mins
*******************************************
Speak softly and wear a loud shirt.
*******************************************

On 2008-10-12, Wayne Boatwright > wrote:

> ice cold buttermilk.

One has to suspect when "ice cold" is an adjective.

nb

On Sun 12 Oct 2008 04:32:04p, notbob told us...

> On 2008-10-12, Wayne Boatwright > wrote:
>
>> ice cold buttermilk.
>
> One has to suspect when "ice cold" is an adjective.
>
> nb
>

LOL!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Sunday, 10(X)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 1dys 7hrs 22mins
*******************************************
Money is the root of all evil. Send
$20 for more info.

Andy wrote:
>
> Come October 25th, my minestrone WILL arrive!!! Promise!
>
> Best,

Take out?

kili <------- ducking and running

kilikini said...

> Andy wrote:
>>
>> Come October 25th, my minestrone WILL arrive!!! Promise!
>>
>> Best,
>
> Take out?
>
> kili <------- ducking and running


That would be delivery! <VBG>

Andy

I wrote:

> I'm going to make minestrone this coming Wednesday night instead, provided
> the nights are still chilly here.

As it happens, it's going to be 85 degrees here on Wednesday. That's WAY too
hot for minestrone, so I'll put off making it.

Bob

Christine Dabney wrote:
> From the reading I have been doing, from various Italian experts, rice
> is occasionally used. Pasta seems to be more common, but rice is
> considered a part of some minestrones.
>
> And pesto is a part of a Genovese Minestrone. This is from quite a
> few Italian books...and experts.
>
> Christine

For people who are gluten intolerant, they make "pasta" that is made
from rice flour. I buy this for my husband.


I will be out of town, so I can not join you during rfc's Minestrone
Mania, but I look forward to seeing the photos and reading the recipes
(hoping!).


We are driving to Florida, and I have never done a long car trip. I like
to fly, he likes road trips. I may look like Garfield with all 4 feet
glued to the windshield. I will take some duct tape with me, just in
case he talks to much. :-) Just kidding. No, I'm not.


Becca

On Mon, 13 Oct 2008 15:59:40 -0500, Becca >
wrote:

>For people who are gluten intolerant,

Speaking of no gluten.... have you tried quinoa? Yum!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 13 Oct 2008 15:59:40 -0500, Becca >
wrote:

>I will take some duct tape with me, just in
>case he talks to much. :-) Just kidding. No, I'm not.

If you can't stand the yakking, then iPod is your friend! LOL


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Becca wrote:

> I will be out of town, so I can not join you during rfc's Minestrone
> Mania, but I look forward to seeing the photos and reading the recipes
> (hoping!).

Darn.

> We are driving to Florida, and I have never done a long car trip. I
> like to fly, he likes road trips. I may look like Garfield with all
> 4 feet glued to the windshield. I will take some duct tape with me,
> just in case he talks to much. :-) Just kidding. No, I'm not.

(laugh) I like road trips. I don't know how long your trip is,
but I hope it turns out to be a nice ride. Pack a cooler.

nancy

Nancy Young said...

> Becca wrote:
>
>> I will be out of town, so I can not join you during rfc's Minestrone
>> Mania, but I look forward to seeing the photos and reading the recipes
>> (hoping!).
>
> Darn.
>
>> We are driving to Florida, and I have never done a long car trip. I
>> like to fly, he likes road trips. I may look like Garfield with all
>> 4 feet glued to the windshield. I will take some duct tape with me,
>> just in case he talks to much. :-) Just kidding. No, I'm not.
>
> (laugh) I like road trips. I don't know how long your trip is,
> but I hope it turns out to be a nice ride. Pack a cooler.
>
> nancy


Road trips are great!!!

I was going to recommend renting the Jaguar XK8 convertible from Hertz but
they no longer rent them. 90mph in the rain with tiger claws on the road
was awesome!!!

http://tinyurl.com/3syd9f

Oh well. And NO EATING in the car!!!

Andy