In article >,
"Michael \"Dog3\"" > wrote:

> Melba's Jammin' >
> : in
> rec.food.cooking
>
> > Frozen beef and chicken broths, fresh celery, carrots, and onions.
> > Frozen green beans, corn, peas. Fresh parsley. A bit of tomato
> > powder. A can of beef purchased in Amishland last October. Poured
> > over chopped leftover linguine. Fresh-baked bread. Will schlep to
> > The Widow Dorothy's in 45 minutes to enjoy while we watch "The Amazing
> > Race." Sucks to be you.
>
> I'm going to take your word on this one Doesn't sound all that appealing
> to me but what the hell. I'd try it anyway.
>
> Michael

Which part lacks appeal? The canned beef? I bought it out of curiosity
and that's been satisfied. :-) I wouldn't buy it again, though.
It's fine all broken up in the soup ‹ no worse than beef in canned soup.
My soup was great, btw.

I've a vat of shicken zoop on the stove as we speak.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
"Ophelia" > wrote:

> "Michael "Dog3"" > wrote in message
> ...
> > Melba's Jammin' >
> > : in
> > rec.food.cooking
> >
> >> Frozen beef and chicken broths, fresh celery, carrots, and onions.
> >> Frozen green beans, corn, peas. Fresh parsley. A bit of tomato
> >> powder. A can of beef purchased in Amishland last October. Poured
> >> over chopped leftover linguine. Fresh-baked bread. Will schlep to
> >> The Widow Dorothy's in 45 minutes to enjoy while we watch "The Amazing
> >> Race." Sucks to be you.
>
> LOLOL that is our Barb)

What? Bringing dinner to The Widow Dorothy? She eats crap most of the
time and she'd never *consider* making homemade soup for herself. Meals
on Foot. Now, The Late Widow Geraldine was another story entirely.
She'd be damned if she'd eat crappy food and would make family-size
entrees, package individual servings and freeze them for herself. She
was a good cook. Sister Marge cooks real food for herself, too. And
for her BIL once a week.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Michael "Dog3"" > wrote in message
>> ...
>> > Melba's Jammin' >
>> > : in
>> > rec.food.cooking
>> >
>> >> Frozen beef and chicken broths, fresh celery, carrots, and onions.
>> >> Frozen green beans, corn, peas. Fresh parsley. A bit of tomato
>> >> powder. A can of beef purchased in Amishland last October. Poured
>> >> over chopped leftover linguine. Fresh-baked bread. Will schlep to
>> >> The Widow Dorothy's in 45 minutes to enjoy while we watch "The Amazing
>> >> Race." Sucks to be you.
>>
>> LOLOL that is our Barb)
>
> What? Bringing dinner to The Widow Dorothy? She eats crap most of the
> time and she'd never *consider* making homemade soup for herself. Meals
> on Foot. Now, The Late Widow Geraldine was another story entirely.
> She'd be damned if she'd eat crappy food and would make family-size
> entrees, package individual servings and freeze them for herself. She
> was a good cook. Sister Marge cooks real food for herself, too. And
> for her BIL once a week.

Bless you, sweetie

In article >,
"jmcquown" > wrote:

> I don't get why Barb claims it sucks to be us. The soup sounds
> manufactured. Tinned beef, dried tomato powder and mostly frozen
> vegetables. Hopefully the stock was homemade, otherwise you might as well
> open a can of Campbell's vegetable beef soup. And I have no idea who serves
> soup over linguini. Uh, what?!
>
> Jill

Jesus, Mary, and Joseph! ROFL!!
Don't you ever put pasta in soup? Noodles? I do, most of the time.
Did you miss this part ?: " Poured over chopped
leftover linguine." I wasn't inclined to throw away the leftover
linguine. Oh, wait! I forgot you're the soup queen. Sorry to have
offended your sensibilities, Toots.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article > ,
"The Delineator" > wrote:

> jmcquown wrote:

> > I don't get why Barb claims it sucks to be us. The soup sounds
> > manufactured. Tinned beef, dried tomato powder and mostly frozen
> > vegetables. Hopefully the stock was homemade, otherwise you might as
> > well open a can of Campbell's vegetable beef soup. And I have no
> > idea who serves soup over linguini. Uh, what?!
>
> Leave it to Jill to be a miserable bitch...

Now, now.

> Barb's soup sounds just fine for a spur-o-the-moment thang,

Something like that. Hot soup sounded good and I had the ingredients
(including a can of beef chunks) for a pan of vegetable soup.

> she's not claiming it to be haute cuisine,

But, but,. . . but it was HOT cuisine. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

Melba's Jammin' wrote:
> In article > ,
> "The Delineator" > wrote:
>
>> jmcquown wrote:
>
>>> I don't get why Barb claims it sucks to be us. The soup sounds
>>> manufactured. Tinned beef, dried tomato powder and mostly frozen
>>> vegetables. Hopefully the stock was homemade, otherwise you might as
>>> well open a can of Campbell's vegetable beef soup. And I have no
>>> idea who serves soup over linguini. Uh, what?!
>> Leave it to Jill to be a miserable bitch...
>
> Now, now.
>
>> Barb's soup sounds just fine for a spur-o-the-moment thang,
>
> Something like that. Hot soup sounded good and I had the ingredients
> (including a can of beef chunks) for a pan of vegetable soup.
>
>> she's not claiming it to be haute cuisine,
>
> But, but,. . . but it was HOT cuisine. :-)

And it inspired me. I had a couple of bones I had cut out of chuck
7-bone roast that I pot roasted. I put those bones in a pot of water
with herbs and a few black peppercorns, and turned it into a soup stock.
Today I took the pot out of the fridge, scooped the fat off the top,
tossed the used up bones, added some 16-bean combination I had in a
fruit jar stored under the back porch, added a bay leaf, some different
herbs, a handful of dry soy beans, some pearl barley, some dried flat
leaf parsley,some dried NZ spinach, and will later add some of those
veggie flavored corkscrew pasta pieces. It is simmering on the back of
the stove now and will be dinner tomorrow night.

Tonight is bone-in pork chops with blackeyed peas and a roasted sweet tater.

Melba's Jammin' wrote:
> Frozen beef and chicken broths, fresh celery, carrots, and onions.
> Frozen green beans, corn, peas. Fresh parsley. A bit of tomato powder.
> A can of beef purchased in Amishland last October. Poured over chopped
> leftover linguine. Fresh-baked bread. Will schlep to The Widow
> Dorothy's in 45 minutes to enjoy while we watch "The Amazing Race."
> Sucks to be you.

Sounds good, wish I was there. I picked 9 ripe tomatoes this morning,
so I had a salad for lunch.


My hairdresser's husband is on The Amazing Race, he plays for the Harlem
Globe Trotters. I have never watched the show before, but I recorded
it, maybe I will watch it tonight.


Becca

In article >,
Melba's Jammin' > wrote:

> Frozen beef and chicken broths, fresh celery, carrots, and onions.
> Frozen green beans, corn, peas. Fresh parsley. A bit of tomato powder.
> A can of beef purchased in Amishland last October. Poured over chopped
> leftover linguine. Fresh-baked bread. Will schlep to The Widow
> Dorothy's in 45 minutes to enjoy while we watch "The Amazing Race."
> Sucks to be you.

Sounds good to me. ;-d
I've been drooling over the sun dried tomato offerings at the store
lately. I'm betting I could powder them nicely, then store the outcome
for soups and many other recipes.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> Frozen beef and chicken broths, fresh celery, carrots, and onions.
>> Frozen green beans, corn, peas. Fresh parsley. A bit of tomato powder.
>> A can of beef purchased in Amishland last October. Poured over chopped
>> leftover linguine. Fresh-baked bread. Will schlep to The Widow
>> Dorothy's in 45 minutes to enjoy while we watch "The Amazing Race."
>> Sucks to be you.
>
> Sounds good to me. ;-d
> I've been drooling over the sun dried tomato offerings at the store
> lately. I'm betting I could powder them nicely, then store the outcome
> for soups and many other recipes.

You can get over such cravings, just picture in your mind all those bugs
crawling over those tomatoes set out to dry in Lower Ugbeckistan or
someplace similar. And what those bugs were doing at the time. See, you
feel better about not spending the money already. <G>

> Omelet wrote:
> > Sounds good to me. ;-d
> > I've been drooling over the sun dried tomato offerings at the store
> > lately. I'm betting I could powder them nicely, then store the outcome
> > for soups and many other recipes.

Wouldn't they need to be very dry, though, in order to be able to make
them powder? Crunchy, maybe? That seems contrary to any sun-dried
tomato I've ever had (or hope to). Any I've eaten have always been
softish or at least pliable.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
notbob > wrote:

> On 2009-10-05, Melba's Jammin' > wrote:
>
> > Well, Jesus H! Was that SO difficult?
>
> Maybe you and squirts can provide an equally succinct and contemptuous
> elaboration on what "chili powder" is. CLUE: it's not powdered chili.
>
> nb

Not me, Dude! LOL! Back in the dark ages, when I studied espanol, I
learned that "chili" was the vegetable and "Chile" was the country.
But then the reference was less to the vegetable than to the finished
product in a bowl - and back then it was always referred to as chili con
carne, con o sin frijoles. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

On Mon, 05 Oct 2009 15:23:12 -0500, Melba's Jammin'
> wrote:

>
>
>> Omelet wrote:
>> > Sounds good to me. ;-d
>> > I've been drooling over the sun dried tomato offerings at the store
>> > lately. I'm betting I could powder them nicely, then store the outcome
>> > for soups and many other recipes.
>
>Wouldn't they need to be very dry, though, in order to be able to make
>them powder? Crunchy, maybe? That seems contrary to any sun-dried
>tomato I've ever had (or hope to). Any I've eaten have always been
>softish or at least pliable.


Just gave me the idea to powder some of my dried tomatoes. Mine are
pretty crispy since I do them in the dehydrator.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
Melba's Jammin' > wrote:

> > Omelet wrote:
> > > Sounds good to me. ;-d
> > > I've been drooling over the sun dried tomato offerings at the store
> > > lately. I'm betting I could powder them nicely, then store the outcome
> > > for soups and many other recipes.
>
> Wouldn't they need to be very dry, though, in order to be able to make
> them powder? Crunchy, maybe? That seems contrary to any sun-dried
> tomato I've ever had (or hope to). Any I've eaten have always been
> softish or at least pliable.

According to the USDA database, sun dried tomatoes have five times as
much water as powdered tomatoes.

--
Dan Abel
Petaluma, California USA

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> Frozen beef and chicken broths, fresh celery, carrots, and onions.
> >> Frozen green beans, corn, peas. Fresh parsley. A bit of tomato powder.
> >> A can of beef purchased in Amishland last October. Poured over chopped
> >> leftover linguine. Fresh-baked bread. Will schlep to The Widow
> >> Dorothy's in 45 minutes to enjoy while we watch "The Amazing Race."
> >> Sucks to be you.
> >
> > Sounds good to me. ;-d
> > I've been drooling over the sun dried tomato offerings at the store
> > lately. I'm betting I could powder them nicely, then store the outcome
> > for soups and many other recipes.
>
> You can get over such cravings, just picture in your mind all those bugs
> crawling over those tomatoes set out to dry in Lower Ugbeckistan or
> someplace similar. And what those bugs were doing at the time. See, you
> feel better about not spending the money already. <G>

Fine! I'll make my own. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >,
Melba's Jammin' > wrote:

> > Omelet wrote:
> > > Sounds good to me. ;-d
> > > I've been drooling over the sun dried tomato offerings at the store
> > > lately. I'm betting I could powder them nicely, then store the outcome
> > > for soups and many other recipes.
>
> Wouldn't they need to be very dry, though, in order to be able to make
> them powder? Crunchy, maybe? That seems contrary to any sun-dried
> tomato I've ever had (or hope to). Any I've eaten have always been
> softish or at least pliable.

I need a new dehydrator!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>>> Omelet wrote:
>>>> Sounds good to me. ;-d
>>>> I've been drooling over the sun dried tomato offerings at the store
>>>> lately. I'm betting I could powder them nicely, then store the outcome
>>>> for soups and many other recipes.
>> Wouldn't they need to be very dry, though, in order to be able to make
>> them powder? Crunchy, maybe? That seems contrary to any sun-dried
>> tomato I've ever had (or hope to). Any I've eaten have always been
>> softish or at least pliable.
>
> I need a new dehydrator!

I bought one at Walmart probably fifteen or sixteen years ago. I think
it's an American Harvest, the el cheapo model. Paid about $18.00 for it
and eight trays. I've probably dried a half ton of herbs, chiles, both
hot and sweet, jerky, and, yes, tomatoes. Dried them crispy dry then ran
them through the blender to turn them into powder. Used them in soups
and stews as DW loves tomatoes in anything.

While mine has been a good one I think the Excalibur is the creme de
creme of dehydrators from what I've read from people I trust in food
preserving.

On Mon, 05 Oct 2009 15:30:34 -0500, Melba's Jammin'
> wrote:

>In article >,
> notbob > wrote:
>
>> On 2009-10-05, Melba's Jammin' > wrote:
>>
>> > Well, Jesus H! Was that SO difficult?
>>
>> Maybe you and squirts can provide an equally succinct and contemptuous
>> elaboration on what "chili powder" is. CLUE: it's not powdered chili.
>>
>> nb
>
>Not me, Dude! LOL! Back in the dark ages, when I studied espanol, I
>learned that "chili" was the vegetable and "Chile" was the country.
>But then the reference was less to the vegetable than to the finished
>product in a bowl - and back then it was always referred to as chili con
>carne, con o sin frijoles. "-)

"Chili Powder" is a spice *blend*; ground ancho chili pepper, ground
cummin, ground oregano, garlic powder, ground cayenne chili pepper to
taste for heat, and salt (the more salt the cheaper), typically used
in the preparation of the dish known as "chili con carne".

Dried chili peppers are either whole (ie. whole piquin) or ground (ie.
ground chipotle). In the English language there is no such thing as a
"chile"... "Chile" is a country... things from Chile are Chilean... if
there are any chili peppers native to Chile they would be Chilean
chili peppers. Chilis from Brazil would be hot bubble butt chicks.

In article >,
"Michael \"Dog3\"" > wrote:
> I made some bean and sausage soup yesterday that was really good. Had it
> again today for lunch. While I was making the soup, I went ahead and made
> a vat of chicken stock while I had the stove burners cranking along. I'm
> out of beef stock so I need to go get me some bones.
>
> Michael

My chicken soup is good. I had to scour the cupboards, though, for
ketchup and wound up cracking a wee bottle from Cost Plus World Market ‹
the bottle had to be 5 years old at least, I'd guess. I know, I know,
ketchup in chicken soup is an oddity to most but it's how I grew up and
I like it. You don't have to do it. :-0)

The bean and sausage stuff sounds good. I've made a lentil and sausage
dish with tomatoes and some other stuff that I serve over rice. I like
lentils and have them all to myself.

I'm kicking myself for not picking up more chicken backs and some beef
soup bones when I was at the butcher's on the other end of town last
week.

Do you like shank bones or knuckle bones for your beef stock? The
knuckle bones have so dang much fat on them; I'm partial to the shank
and its marrow. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >>> Omelet wrote:
> >>>> Sounds good to me. ;-d
> >>>> I've been drooling over the sun dried tomato offerings at the store
> >>>> lately. I'm betting I could powder them nicely, then store the outcome
> >>>> for soups and many other recipes.
> >> Wouldn't they need to be very dry, though, in order to be able to make
> >> them powder? Crunchy, maybe? That seems contrary to any sun-dried
> >> tomato I've ever had (or hope to). Any I've eaten have always been
> >> softish or at least pliable.
> >
> > I need a new dehydrator!
>
> I bought one at Walmart probably fifteen or sixteen years ago. I think
> it's an American Harvest, the el cheapo model. Paid about $18.00 for it
> and eight trays. I've probably dried a half ton of herbs, chiles, both
> hot and sweet, jerky, and, yes, tomatoes. Dried them crispy dry then ran
> them through the blender to turn them into powder. Used them in soups
> and stews as DW loves tomatoes in anything.
>
> While mine has been a good one I think the Excalibur is the creme de
> creme of dehydrators from what I've read from people I trust in food
> preserving.

I've never seen one at our local Wal-mart. I'll have to take another
look. Thanks!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Wayne Boatwright wrote:
> On Mon 05 Oct 2009 05:50:38p, Melba's Jammin' told us...
>

>> Do you like shank bones or knuckle bones for your beef stock? The
>> knuckle bones have so dang much fat on them; I'm partial to the shank
>> and its marrow. :-)
>
> I like the shank bones much better.
>

I vote for shank, too. Chuck is good, but getting awfully expensive.

gloria p

"George Shirley" > wrote in message
...
> While mine has been a good one I think the Excalibur is the creme de creme
> of dehydrators from what I've read from people I trust in food preserving.

Mine is an Excalibure and is very good, but I can't compare it because it is
the only one I have had.
>

On Sun, 04 Oct 2009 18:00:14 -0500, Melba's Jammin'
> wrote:

>Frozen beef and chicken broths, fresh celery, carrots, and onions.
>Frozen green beans, corn, peas. Fresh parsley. A bit of tomato powder.
>A can of beef purchased in Amishland last October. Poured over chopped
>leftover linguine. Fresh-baked bread. Will schlep to The Widow
>Dorothy's in 45 minutes to enjoy while we watch "The Amazing Race."
>Sucks to be you.

Really? I was thinking the same about you.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 04 Oct 2009 23:42:51 GMT, Wayne Boatwright
> wrote:

>One source is Knorr and it's usually in the Hispanic food section of our
>supermarket, along with beef and chicken bouillon.

That was my first thought. UGH! Tomato flavored salt.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 04 Oct 2009 22:21:57 -0600, Christine Dabney
> wrote:

>On Mon, 05 Oct 2009 03:49:05 GMT, notbob > wrote:
>
>>
>>Maybe you and squirts can provide an equally succinct and contemptuous
>>elaboration on what "chili powder" is. CLUE: it's not powdered chili.
>>
>>nb
>
>It is, if you are in NM. Then, it is powdered New Mexico chiles. Good
>stuff.
>
That's BS Chris. Chili powder and powdered chili are two completely
different things.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 05 Oct 2009 04:49:21 GMT, notbob > wrote:

>So, my point was that tomato powder may also have been
>more than just the name suggested, but it seems some folks are all in
>snit, tonight, and wanna get all chesty. I never heard of the stuff
>and really wanted to learn more about it, not jes listen to some twits
>flex their egos.

Knorr does not make pure tomato powder (to my knowledge). If tomato
powder is available to the common person, you have to know where to
find it. Too many posters here talk about buying products at trade
only vendors and expecting everyone to have the same experience.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 05 Oct 2009 05:40:46 GMT, notbob > wrote:

>On 2009-10-05, Christine Dabney > wrote:
>
>> Again, this is where New Mexico is different. Here, chile refers to
>> both the plant, the chiles themselves, and the chile that is made from
>> it, such as green chile, red chile. When one speaks of that, it is
>> the sauce, which is primarily made with chiles, and almost nothing
>> else.
>
>And, again, I was speaking of the term, "CHILI"!!... not chile.
>Lordy, I know of what I speak and the term and context I was using to
>try and make a point. I was not speaking of NM chiles, red/grn NM
>chile sauces, ground NM chile powders, or any other single variation
>of the term "chile", NM or otherwise! I even gave examples, yet ppl
>keep jumping in with "chile" and "chile powder" and "NM chiles" blah
>blah.... Fine!! Yes, there are "chiles", but please don't keep
>sticking them into an issue where they are NOT relevant or even the
>point of discussion. Sheesh!
>

It's called "kitchen sink" arguing. You should already be familiar
with this term, nb.



--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 05 Oct 2009 04:49:21 GMT, notbob > wrote:
>
> >So, my point was that tomato powder may also have been
> >more than just the name suggested, but it seems some folks are all in
> >snit, tonight, and wanna get all chesty. I never heard of the stuff
> >and really wanted to learn more about it, not jes listen to some twits
> >flex their egos.

I've read about it on this group before (probably from Barb), but
haven't used it myself. Back in the dark ages, I think I've tried some
dried individual serving soup packets (just add boiling water!) and I
suspect I've tried tomato, which must be made out of tomato powder (and
other junk). I've never bought "tomato powder" by itself.

> Knorr does not make pure tomato powder (to my knowledge). If tomato
> powder is available to the common person, you have to know where to
> find it. Too many posters here talk about buying products at trade
> only vendors and expecting everyone to have the same experience.

I typed "tomato powder" into Google and got 905,000 hits. Three on the
first page were from Amazon, so I followed the first one. It was highly
recommended for camping and backpacking. When I go camping, I take my
truck, so weight and bulk isn't an issue. I'll just take cans.

--
Dan Abel
Petaluma, California USA

In article >,
"Michael \"Dog3\"" > wrote:

> Melba's Jammin' >
> : in
> rec.food.cooking
>
> > My chicken soup is good. I had to scour the cupboards, though, for
> > ketchup and wound up cracking a wee bottle from Cost Plus World Market
> > ‹ the bottle had to be 5 years old at least, I'd guess. I know, I
> > know, ketchup in chicken soup is an oddity to most but it's how I grew
> > up and I like it. You don't have to do it. :-0)
>
> I don't ordinarily use anything tomato based in my chicken soup.

Most people don't. It doesn't go into the kettle, just the bowl. :-)
I was 14 before I found out not everyone does it. :-)

> I prefer shank bones but use whatever the butcher has on hand. Our local
> butcher shop is good and we buy there pretty often. Will your butcher
> save you bones if you call in advance or does he/she just sell what is on
> hand?

> Michael

I suspect that they would be happy to save some for me. In fact, I'm
positive. The shop I'm referring to is a small independent place, not a
supermarket operation.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Gloria P > wrote:

> Wayne Boatwright wrote:
> > I like the shank bones much better.
> >
>
> I vote for shank, too. Chuck is good, but getting awfully expensive.
>
> gloria p

Do you use something like a chuck roast or stew meat for soup? I don't
think I've ever done that, though I've added leftover cooked beef roast
to a pot of soup. If you do, I imagine you chunk it and brown it first?
I might have to try it although the meat in the soup doesn't interest me
much. :-\
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" > wrote in message
...

> Tomato powder TF is powdered tomato. It's nice for adding just a bit of
> tomato flavor without involving a can of tomato sauce or paste. It can
> be mixed with water to about any consistency desired: paste, sauce,
> juice. It's not gross at all, just expensive, nb. Pfftthhhggbbtt!

How different does it taste from tomato paste, though? I buy it in a tube
and can use as little or as much as I need, and it lasts a long time.

Cheryl wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
>
>> Tomato powder TF is powdered tomato. It's nice for adding just a bit of
>> tomato flavor without involving a can of tomato sauce or paste. It can
>> be mixed with water to about any consistency desired: paste, sauce,
>> juice. It's not gross at all, just expensive, nb. Pfftthhhggbbtt!
>
> How different does it taste from tomato paste, though? I buy it in a
> tube and can use as little or as much as I need, and it lasts a long time.

Cheryl - I posted earlier on this, but I think it answers your question
from my prospective.

To me, tomato powder would be like using hot sauce, vs. using ground red
pepper. The texture would be lost in the usage. Even if I needed to pack
thew extra weight, I'd rather take real tomatoes camping with me, or at
least the tomato paste for the texture that would be added.

I seriously doubt I'd ever buy tomato "powder". Sun dried, in a paste,
or the real natural product for me thanks...

Bob

Michael "Dog3" wrote:

> Sqwertz >
> : in rec.food.cooking
>
>> Have you had a sex-change lately? Taking whoremoans, maybe?
>> Because that's how you're acting. Pretty soon you, Michael, and
>> Gregory will be shacked up together masturbating each other while
>> reading Usenet.
>
> There now, there, there Stevie. Take a deep breath and chill.
> Everyone on all of Usenet knows about your sexual fantasies. You
> don't have to express them in every other post. I'm quite flattered
> you still have this obsession about me but really, how many times do
> I have to reject you before you get that I'm not the least bit
> interested in you? You might have better luck cruising the
> tumbleweeds.


Or buckthorn bushes...

Lol...


--
Best
Greg

On 06 Oct 2009 16:24:24 GMT, "Michael \"Dog3\""
> wrote:

>I don't ordinarily use anything tomato based in my chicken soup. I might
>try it but I'd use either tomato juice or tomato sauce if I were to do
>it. Ketchup is just too sweet for me.

Ketchup wouldn't be used in a large enough amount to taste any
sweetness. It would only be a "squirt" which means maybe a tablespoon
for 6-8 quarts of stock.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 08 Oct 2009 14:07:55 GMT, "Michael \"Dog3\""
> wrote:

>Hey, howz the trip?

Fabulous! This is a cook's tour, but to be honest I saw just enough
of most places and don't need a redo. We definitely want to return to
Rhodes. What a pretty place! Corfu was pretty too... we're beginning
to think sailing the Greek isles is a must.

>I haven't been following along in RFC much lately so
>I don't know if you posted anything or not. Shoot me an email... and pics
>please

This leg ends on the 11th and we're not going back into Rome for the
day, so maybe we can find a nice cafe with free wifi to sit at and
spend some time making a web album. In the mean time, I've posted
some food pictures to rfc from places I've visited. My last travel
food post was Cairo. I'll post Corfu food pix tomorrow or the next
day.


--
I love cooking with wine.
Sometimes I even put it in the food.