I put a couple of large chicken hindquarters and water into the
pressure cooker yesterday and let it go for almost an hour. That
wrung most all of the flavor out of the meat and bones.
Today I am making chicken vegetable soup with the stock from
yesterday. My vegetable soup generally ends up being what veggies are
available. Today was celery, carrot, onion, cabbage, frozen green
beans, frozen corn, some diced bell pepper, a couple small red
potatoes diced. I think that is all. I also put in a couple of bay
leaves and some thyme.
I would like to make this almost as thick as a stew but my husband
doesn't like a lot of "stuff" in his soup.
I'm looking forward to the soup for lunch when he gets in from
shoveling snow.
I think I will make chicken enchiladas with the meat. I know there
isn't much flavor in that meat but I hate to throw it away. Besides,
with some green onion, green enchilada sauce, cheese and a smidge of
sour cream inside the enchiladas it will taste good.
We were supposed to get 2 inches of snow and rain for the rest. So
far we have 9 inches of snow with a winter advisory through Monday for
up to 8 inches more.
We gotta fire that Weather guy!!!
Janet US

Janet wrote:
> I put a couple of large chicken hindquarters and water into the
> pressure cooker yesterday and let it go for almost an hour. That
> wrung most all of the flavor out of the meat and bones.
> Today I am making chicken vegetable soup with the stock from
> yesterday. My vegetable soup generally ends up being what veggies are
> available. Today was celery, carrot, onion, cabbage, frozen green
> beans, frozen corn, some diced bell pepper, a couple small red
> potatoes diced. I think that is all. I also put in a couple of bay
> leaves and some thyme.
> I would like to make this almost as thick as a stew but my husband
> doesn't like a lot of "stuff" in his soup.
> I'm looking forward to the soup for lunch when he gets in from
> shoveling snow.
> I think I will make chicken enchiladas with the meat. I know there
> isn't much flavor in that meat but I hate to throw it away. Besides,
> with some green onion, green enchilada sauce, cheese and a smidge of
> sour cream inside the enchiladas it will taste good.
> We were supposed to get 2 inches of snow and rain for the rest. So
> far we have 9 inches of snow with a winter advisory through Monday for
> up to 8 inches more.
> We gotta fire that Weather guy!!!


Sounds cozy and warm, have made several thick soups the last several weeks, it has been very snowy and sub - zero here...cleaned out the freezer, had some ham and turkey leftovers from the holidaze...

Currently have some red sauce cooking away, has hot Italian sausage in it...

--
Best
Greg

On Sun, 14 Feb 2021 11:59:20 -0700, US Janet >
wrote:

>
>I put a couple of large chicken hindquarters and water into the
>pressure cooker yesterday and let it go for almost an hour. That
>wrung most all of the flavor out of the meat and bones.
>Today I am making chicken vegetable soup with the stock from
>yesterday. My vegetable soup generally ends up being what veggies are
>available. Today was celery, carrot, onion, cabbage, frozen green
>beans, frozen corn, some diced bell pepper, a couple small red
>potatoes diced. I think that is all. I also put in a couple of bay
>leaves and some thyme.
>I would like to make this almost as thick as a stew but my husband
>doesn't like a lot of "stuff" in his soup.
>I'm looking forward to the soup for lunch when he gets in from
>shoveling snow.
>I think I will make chicken enchiladas with the meat. I know there
>isn't much flavor in that meat but I hate to throw it away. Besides,
>with some green onion, green enchilada sauce, cheese and a smidge of
>sour cream inside the enchiladas it will taste good.
>We were supposed to get 2 inches of snow and rain for the rest. So
>far we have 9 inches of snow with a winter advisory through Monday for
>up to 8 inches more.
>We gotta fire that Weather guy!!!
>Janet US


Nice. We had vegetable soup many years ago. Main ingredient was part
of Stephen Hawking's left femur, if I recall correctly. Delish.

--
The real Bruce posts with NewsgroupDirect (see headers).

On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
> I put a couple of large chicken hindquarters and water into the
> pressure cooker yesterday and let it go for almost an hour. That
> wrung most all of the flavor out of the meat and bones.
> Today I am making chicken vegetable soup with the stock from
> yesterday. My vegetable soup generally ends up being what veggies are
> available. Today was celery, carrot, onion, cabbage, frozen green
> beans, frozen corn, some diced bell pepper, a couple small red
> potatoes diced. I think that is all. I also put in a couple of bay
> leaves and some thyme.
> I would like to make this almost as thick as a stew but my husband
> doesn't like a lot of "stuff" in his soup.

I made a similar vegetable soup last weekend (minus the bell pepper
and plus a couple of cans of Great Northern beans). Since I'm the only
one who eats it, I was able to load it up with veggies.

Good stuff, especially during the winter.

Cindy Hamilton

On Sun, 14 Feb 2021 11:03:33 -0800 (PST), GM
> wrote:

>Janet wrote:
>> I put a couple of large chicken hindquarters and water into the
>> pressure cooker yesterday and let it go for almost an hour. That
>> wrung most all of the flavor out of the meat and bones.
>> Today I am making chicken vegetable soup with the stock from
>> yesterday. My vegetable soup generally ends up being what veggies are
>> available. Today was celery, carrot, onion, cabbage, frozen green
>> beans, frozen corn, some diced bell pepper, a couple small red
>> potatoes diced. I think that is all. I also put in a couple of bay
>> leaves and some thyme.
>> I would like to make this almost as thick as a stew but my husband
>> doesn't like a lot of "stuff" in his soup.
>> I'm looking forward to the soup for lunch when he gets in from
>> shoveling snow.
>> I think I will make chicken enchiladas with the meat. I know there
>> isn't much flavor in that meat but I hate to throw it away. Besides,
>> with some green onion, green enchilada sauce, cheese and a smidge of
>> sour cream inside the enchiladas it will taste good.
>> We were supposed to get 2 inches of snow and rain for the rest. So
>> far we have 9 inches of snow with a winter advisory through Monday for
>> up to 8 inches more.
>> We gotta fire that Weather guy!!!
>
>
>Sounds cozy and warm, have made several thick soups the last several weeks, it has been very snowy and sub - zero here...cleaned out the freezer, had some ham and turkey leftovers from the holidaze...
>
>Currently have some red sauce cooking away, has hot Italian sausage in it...

The red sauce sounds good, but not this snowy and cold week. Got to
have something that bathes the tummy in warm.
Janet US

On Sun, 14 Feb 2021 11:25:57 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
>> I put a couple of large chicken hindquarters and water into the
>> pressure cooker yesterday and let it go for almost an hour. That
>> wrung most all of the flavor out of the meat and bones.
>> Today I am making chicken vegetable soup with the stock from
>> yesterday. My vegetable soup generally ends up being what veggies are
>> available. Today was celery, carrot, onion, cabbage, frozen green
>> beans, frozen corn, some diced bell pepper, a couple small red
>> potatoes diced. I think that is all. I also put in a couple of bay
>> leaves and some thyme.
>> I would like to make this almost as thick as a stew but my husband
>> doesn't like a lot of "stuff" in his soup.
>
>I made a similar vegetable soup last weekend (minus the bell pepper
>and plus a couple of cans of Great Northern beans). Since I'm the only
>one who eats it, I was able to load it up with veggies.
>
>Good stuff, especially during the winter.
>
>Cindy Hamilton

Soup starts to warm you just by being on the stove cooking
Janet US

On Sunday, February 14, 2021 at 2:34:28 PM UTC-5, US Janet wrote:
> On Sun, 14 Feb 2021 11:25:57 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
> >> I put a couple of large chicken hindquarters and water into the
> >> pressure cooker yesterday and let it go for almost an hour. That
> >> wrung most all of the flavor out of the meat and bones.
> >> Today I am making chicken vegetable soup with the stock from
> >> yesterday. My vegetable soup generally ends up being what veggies are
> >> available. Today was celery, carrot, onion, cabbage, frozen green
> >> beans, frozen corn, some diced bell pepper, a couple small red
> >> potatoes diced. I think that is all. I also put in a couple of bay
> >> leaves and some thyme.
> >> I would like to make this almost as thick as a stew but my husband
> >> doesn't like a lot of "stuff" in his soup.
> >
> >I made a similar vegetable soup last weekend (minus the bell pepper
> >and plus a couple of cans of Great Northern beans). Since I'm the only
> >one who eats it, I was able to load it up with veggies.
> >
> >Good stuff, especially during the winter.
> >
> >Cindy Hamilton
> Soup starts to warm you just by being on the stove cooking
> Janet US

Actually, in my house it has the opposite effect. The thermostat
is just outside the kitchen.

Cindy Hamilton

On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>
> I'm looking forward to the soup for lunch when he gets in from
> shoveling snow.
> I think I will make chicken enchiladas with the meat. I know there
> isn't much flavor in that meat but I hate to throw it away. Besides,
> with some green onion, green enchilada sauce, cheese and a smidge of
> sour cream inside the enchiladas it will taste good.
>
> Janet US
>
If you have it on hand, would a half or less of a teaspoon of chicken
"Better Than Bouillon" base added to the meat perk it up a smidge?

On Sun, 14 Feb 2021 11:50:51 -0800 (PST), "
> wrote:

>On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>>
>> I'm looking forward to the soup for lunch when he gets in from
>> shoveling snow.
>> I think I will make chicken enchiladas with the meat. I know there
>> isn't much flavor in that meat but I hate to throw it away. Besides,
>> with some green onion, green enchilada sauce, cheese and a smidge of
>> sour cream inside the enchiladas it will taste good.
>>
>> Janet US
>>
>If you have it on hand, would a half or less of a teaspoon of chicken
>"Better Than Bouillon" base added to the meat perk it up a smidge?

I could try that. I have the chef's equivalent of BTB. Have to be
careful as they add salt.
Husband just came in from some shoveling. He doesn't want soup (so I
put the pot in a snow bank to rapidly cool)
He's not keen on enchiladas, so I will be doing wide noodles in fry
pan with some butter to begin to brown the edges of the noodles. Toss
in some sliced fresh mushrooms, the diced chicken, and some diced
green onions. Heat all in pan, Season to taste with fresh ground
black pepper and kosher salt. It's a favorite of his. I'll probably
baked a couple of squash as well as a side.
Janet US

On Sunday, February 14, 2021 at 2:11:00 PM UTC-6, US Janet wrote:
>
> On Sun, 14 Feb 2021 11:50:51 -0800 (PST), "
> > wrote:
>
> >On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
> >>
> >> I'm looking forward to the soup for lunch when he gets in from
> >> shoveling snow.
> >>
> >> I think I will make chicken enchiladas with the meat. I know there
> >> isn't much flavor in that meat but I hate to throw it away. Besides,
> >> with some green onion, green enchilada sauce, cheese and a smidge of
> >> sour cream inside the enchiladas it will taste good.
> >>
> >> Janet US
> >>
> >If you have it on hand, would a half or less of a teaspoon of chicken
> >"Better Than Bouillon" base added to the meat perk it up a smidge?
> >
> I could try that. I have the chef's equivalent of BTB. Have to be
> careful as they add salt.
>
Yes, unfortunately, they do seem to have too much salt in them.
>
> Husband just came in from some shoveling. He doesn't want soup (so I
> put the pot in a snow bank to rapidly cool)
> He's not keen on enchiladas, so I will be doing wide noodles in fry
> pan with some butter to begin to brown the edges of the noodles. Toss
> in some sliced fresh mushrooms, the diced chicken, and some diced
> green onions. Heat all in pan, Season to taste with fresh ground
> black pepper and kosher salt. It's a favorite of his. I'll probably
> baked a couple of squash as well as a side.
> Janet US
>
I'm not keen on chicken enchiladas but everything else sounds good!

Cindy Hamilton wrote:
> US Janet wrote:
>> Soup starts to warm you just by being on the stove cooking
>> Janet US
>
> Actually, in my house it has the opposite effect. The thermostat
> is just outside the kitchen.

I agree with Janet. Soup on the stove, or something good cooking in the
oven creates the "comfort home effect."

Go outside in the cold for awhile, then come back inside to warmer house
with good cooking smells. Oh yeah!

On 2/14/2021 2:50 PM, wrote:
> On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>>
>> I'm looking forward to the soup for lunch when he gets in from
>> shoveling snow.
>> I think I will make chicken enchiladas with the meat. I know there
>> isn't much flavor in that meat but I hate to throw it away. Besides,
>> with some green onion, green enchilada sauce, cheese and a smidge of
>> sour cream inside the enchiladas it will taste good.
>>
>> Janet US
>>
> If you have it on hand, would a half or less of a teaspoon of chicken
> "Better Than Bouillon" base added to the meat perk it up a smidge?

Turkey stock is much stronger than chicken stock and does fine without
flavor taste additions. Chicken stock is milder and I usually add a bit
of chicken bouillon to that.

On Monday, February 15, 2021 at 10:31:45 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> > US Janet wrote:
> >> Soup starts to warm you just by being on the stove cooking
> >> Janet US
> >
> > Actually, in my house it has the opposite effect. The thermostat
> > is just outside the kitchen.
> I agree with Janet. Soup on the stove, or something good cooking in the
> oven creates the "comfort home effect."
>
> Go outside in the cold for awhile, then come back inside to warmer house
> with good cooking smells. Oh yeah!

You're not wrong. But if I stay in the house and the thermostat says,
"Hey, it's nice and warm in here with that heat coming out of the kitchen;
no need to turn on the furnace," it gets kind of chilly in the living room and bedrooms.

Cindy Hamilton

On Mon, 15 Feb 2021 10:32:08 -0500, Gary > wrote:

>On 2/14/2021 2:50 PM, wrote:
>> On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>>>
>>> I'm looking forward to the soup for lunch when he gets in from
>>> shoveling snow.
>>> I think I will make chicken enchiladas with the meat. I know there
>>> isn't much flavor in that meat but I hate to throw it away. Besides,
>>> with some green onion, green enchilada sauce, cheese and a smidge of
>>> sour cream inside the enchiladas it will taste good.
>>>
>>> Janet US
>>>
>> If you have it on hand, would a half or less of a teaspoon of chicken
>> "Better Than Bouillon" base added to the meat perk it up a smidge?
>
>Turkey stock is much stronger than chicken stock and does fine without
>flavor taste additions. Chicken stock is milder and I usually add a bit
>of chicken bouillon to that.
>
>
I stopped being frugal and I just throw the turkey carcass away. I
just don't like turkey broth anymore. I do agree that turkey broth is
much stronger. I think it is the fat that makes the strong taste.

For decadaes I cooked chicken pieces (stuff from cutting up whole
chickens) for hours in a pot on top of the stove. Within the last 5
years or so I started cooking the chicken pieces in the pressure
cooker for about 40+ minutes. There is no comparison pressure cooker
stock to stove top stock. Pressure cooker has far greater depth of
flavor. If you've got a pressure cooker try it.
I use a couple skinny carrots, a couple stalks of celery, 1/2 large
onion, a half head of garlic, 6 or so peppercorns and a little bit of
salt. I add chicken and water to the maximum recommeded line and cook
in pressure cooker for about 40 minutes. Remove everything and strain
the liquid gold. I leave further seasoning until I am making soup.
Janet US

On 2021-02-15 9:24 a.m., US Janet wrote:

>>
> I stopped being frugal and I just throw the turkey carcass away. I
> just don't like turkey broth anymore. I do agree that turkey broth is
> much stronger. I think it is the fat that makes the strong taste.
>
> For decadaes I cooked chicken pieces (stuff from cutting up whole
> chickens) for hours in a pot on top of the stove. Within the last 5
> years or so I started cooking the chicken pieces in the pressure
> cooker for about 40+ minutes. There is no comparison pressure cooker
> stock to stove top stock. Pressure cooker has far greater depth of
> flavor. If you've got a pressure cooker try it.
> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
> onion, a half head of garlic, 6 or so peppercorns and a little bit of
> salt. I add chicken and water to the maximum recommeded line and cook
> in pressure cooker for about 40 minutes. Remove everything and strain
> the liquid gold. I leave further seasoning until I am making soup.
> Janet US
>
Many years ago when I had a pressure cooker, I tried something similar
but there was a bitterness to the stock that I thought might have come
from the bones.

On Mon, 15 Feb 2021 10:32:08 -0500, Gary > wrote:

>On 2/14/2021 2:50 PM, wrote:
>> On Sunday, February 14, 2021 at 12:59:25 PM UTC-6, US Janet wrote:
>>>
>>> I'm looking forward to the soup for lunch when he gets in from
>>> shoveling snow.
>>> I think I will make chicken enchiladas with the meat. I know there
>>> isn't much flavor in that meat but I hate to throw it away. Besides,
>>> with some green onion, green enchilada sauce, cheese and a smidge of
>>> sour cream inside the enchiladas it will taste good.
>>>
>>> Janet US
>>>
>> If you have it on hand, would a half or less of a teaspoon of chicken
>> "Better Than Bouillon" base added to the meat perk it up a smidge?
>
>Turkey stock is much stronger than chicken stock and does fine without
>flavor taste additions. Chicken stock is milder and I usually add a bit
>of chicken bouillon to that.

I always have Goya boullion on board, chicken, beef, ham.
I never liked turkey soup, tastes like rancid chicken soup to me. Goya
doesn't make turkey boullion.
I don't use Goya ham boullion very much but it's a good seasoning for
when you don't have a ham bone, for beans/bean soup, adds a nice
smokey flavor. Goya boullion comes in foil packets, don't need to use
it all, fold down the foil and save the rest.
The one time a year I roast a turkey is for Thanksgiving, the carcass
and scraps go to the critters... tossed at the base of a tree, by
morning it's all gone.

On Mon, 15 Feb 2021 08:01:00 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 15, 2021 at 10:31:45 AM UTC-5, Gary wrote:
>> Cindy Hamilton wrote:
>> > US Janet wrote:
>> >> Soup starts to warm you just by being on the stove cooking
>> >> Janet US
>> >
>> > Actually, in my house it has the opposite effect. The thermostat
>> > is just outside the kitchen.
>> I agree with Janet. Soup on the stove, or something good cooking in the
>> oven creates the "comfort home effect."
>>
>> Go outside in the cold for awhile, then come back inside to warmer house
>> with good cooking smells. Oh yeah!
>
>You're not wrong. But if I stay in the house and the thermostat says,
>"Hey, it's nice and warm in here with that heat coming out of the kitchen;
>no need to turn on the furnace," it gets kind of chilly in the living room and bedrooms.
>
>Cindy Hamilton

You need a ventless heater for the milder cold weather... needs no
chimney and no electric. We have ours in the basement with a vent in
the central hallway floor, very good to have during a power outage,
heats the entire house evenly on the coldest days. They operate on
natural gas or propane... very efficient because no heat is lost with
a chimney.

Gary wrote:

> Cindy Hamilton wrote:
> > US Janet wrote:
> > > Soup starts to warm you just by being on the stove cooking
> > > Janet US
> >
> > Actually, in my house it has the opposite effect. The thermostat
> > is just outside the kitchen.
>
> I agree with Janet. Soup on the stove, or something good cooking in
> the oven creates the "comfort home effect."
>
> Go outside in the cold for awhile, then come back inside to warmer
> house with good cooking smells. Oh yeah!

I've got another batch of vegetable broth going. This one has about 1/2
c woody shiitake stems in it. Plus the normal cores of a cabbage ,
ends of a Lotus root (and peels), onion skins and ends, Carrot ends,
turnip peels and ends. Very nice flavor developing.

Some of the last batch is left in the freezer but this one is smaller
so will get added to that for a gallon or so once strained.

(yes Sheldon, you toss such out the window for the wild life but I live
in the city and that's illegal here to toss trash out for 'wildlife'
and a health hazard since we don't get wildlife in our yards).

On Mon, 15 Feb 2021 09:57:21 -0700, Graham > wrote:

>On 2021-02-15 9:24 a.m., US Janet wrote:
>
>>>
>> I stopped being frugal and I just throw the turkey carcass away. I
>> just don't like turkey broth anymore. I do agree that turkey broth is
>> much stronger. I think it is the fat that makes the strong taste.
>>
>> For decadaes I cooked chicken pieces (stuff from cutting up whole
>> chickens) for hours in a pot on top of the stove. Within the last 5
>> years or so I started cooking the chicken pieces in the pressure
>> cooker for about 40+ minutes. There is no comparison pressure cooker
>> stock to stove top stock. Pressure cooker has far greater depth of
>> flavor. If you've got a pressure cooker try it.
>> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
>> onion, a half head of garlic, 6 or so peppercorns and a little bit of
>> salt. I add chicken and water to the maximum recommeded line and cook
>> in pressure cooker for about 40 minutes. Remove everything and strain
>> the liquid gold. I leave further seasoning until I am making soup.
>> Janet US
>>
>Many years ago when I had a pressure cooker, I tried something similar
>but there was a bitterness to the stock that I thought might have come
>from the bones.
>
for me, the pressure cooked broth has a roundness at the back of the
tongue that just isn't there with stove top. But, everone has
different taste receptors and tastes differrent nuances.
It is what it is.
There is just one thing that people rave about that I don't understand
at all and that is olive oil -- particularly pouring more olive oil on
a prepared dish. Ugh. There are foods that I don't care for but the
olive oil thing is just plain weird. Corn oil at least has a pleasant
taste.
Janet US

On Monday, February 15, 2021 at 12:48:43 PM UTC-5, Sheldon wrote:
> On Mon, 15 Feb 2021 08:01:00 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Monday, February 15, 2021 at 10:31:45 AM UTC-5, Gary wrote:
> >> Cindy Hamilton wrote:
> >> > US Janet wrote:
> >> >> Soup starts to warm you just by being on the stove cooking
> >> >> Janet US
> >> >
> >> > Actually, in my house it has the opposite effect. The thermostat
> >> > is just outside the kitchen.
> >> I agree with Janet. Soup on the stove, or something good cooking in the
> >> oven creates the "comfort home effect."
> >>
> >> Go outside in the cold for awhile, then come back inside to warmer house
> >> with good cooking smells. Oh yeah!
> >
> >You're not wrong. But if I stay in the house and the thermostat says,
> >"Hey, it's nice and warm in here with that heat coming out of the kitchen;
> >no need to turn on the furnace," it gets kind of chilly in the living room and bedrooms.
> >
> >Cindy Hamilton
> You need a ventless heater for the milder cold weather... needs no
> chimney and no electric. We have ours in the basement with a vent in
> the central hallway floor, very good to have during a power outage,
> heats the entire house evenly on the coldest days. They operate on
> natural gas or propane... very efficient because no heat is lost with
> a chimney.

I have a high-efficiency gas furnace. So little heat is lost that it uses
a PVC pipe as the exhaust. During a power outage our automatic
standby generator fires up to keep everything running, including two
fridges and (if it's summer) the central air-conditioning.

Thanks for the suggestion, though.

Cindy Hamilton

On Monday, February 15, 2021 at 9:32:14 AM UTC-6, Gary wrote:
>
> On 2/14/2021 2:50 PM, wrote:
> >
> > If you have it on hand, would a half or less of a teaspoon of chicken
> > "Better Than Bouillon" base added to the meat perk it up a smidge?
>
> Turkey stock is much stronger than chicken stock and does fine without
> flavor taste additions. Chicken stock is milder and I usually add a bit
> of chicken bouillon to that.
>
We were talking about adding a smidge of chicken bouillon to the finished
meat so it would perk it up a smidge. Not about turkey vs. chicken stock
tasting better.

Keep up.

US Janet wrote:
> For decadaes I cooked chicken pieces (stuff from cutting up whole
> chickens) for hours in a pot on top of the stove. Within the last 5
> years or so I started cooking the chicken pieces in the pressure
> cooker for about 40+ minutes. There is no comparison pressure cooker
> stock to stove top stock. Pressure cooker has far greater depth of
> flavor. If you've got a pressure cooker try it.

I don't doubt that, as a pressure cooker will cook quicker and extract
flavor quicker than stovetop in a pot. I don't have one though so I do
the next best thing....24+ hours in a crockpot.

That also works very well for a rich stock/broth. I'll start a batch
early one morning and forget about it until the next morning. Good
smells all day.

US Janet wrote:
> There is just one thing that people rave about that I don't understand
> at all and that is olive oil -- particularly pouring more olive oil on
> a prepared dish. Ugh. There are foods that I don't care for but the
> olive oil thing is just plain weird. Corn oil at least has a pleasant
> taste.

I agree, it's overused and overrated. Supposedly healthier though (like
canola oil that some find offensive in taste - not me).

The only times I want a very strong olive oil taste is with red sauce
for spaghetti/lasagna or on a white pizza with garlic.

Sadly, my current bottle is pretty much tasteless and adding that is
just adding an annoying oily feel to the food.

On Monday, February 15, 2021 at 1:06:56 PM UTC-5, US Janet wrote:
> On Mon, 15 Feb 2021 09:57:21 -0700, Graham > wrote:
>
> >On 2021-02-15 9:24 a.m., US Janet wrote:
> >
> >>>
> >> I stopped being frugal and I just throw the turkey carcass away. I
> >> just don't like turkey broth anymore. I do agree that turkey broth is
> >> much stronger. I think it is the fat that makes the strong taste.
> >>
> >> For decadaes I cooked chicken pieces (stuff from cutting up whole
> >> chickens) for hours in a pot on top of the stove. Within the last 5
> >> years or so I started cooking the chicken pieces in the pressure
> >> cooker for about 40+ minutes. There is no comparison pressure cooker
> >> stock to stove top stock. Pressure cooker has far greater depth of
> >> flavor. If you've got a pressure cooker try it.
> >> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
> >> onion, a half head of garlic, 6 or so peppercorns and a little bit of
> >> salt. I add chicken and water to the maximum recommeded line and cook
> >> in pressure cooker for about 40 minutes. Remove everything and strain
> >> the liquid gold. I leave further seasoning until I am making soup.
> >> Janet US
> >>
> >Many years ago when I had a pressure cooker, I tried something similar
> >but there was a bitterness to the stock that I thought might have come
> >from the bones.
> >
> for me, the pressure cooked broth has a roundness at the back of the
> tongue that just isn't there with stove top. But, everone has
> different taste receptors and tastes differrent nuances.
> It is what it is.
> There is just one thing that people rave about that I don't understand
> at all and that is olive oil -- particularly pouring more olive oil on
> a prepared dish. Ugh. There are foods that I don't care for but the
> olive oil thing is just plain weird. Corn oil at least has a pleasant
> taste.

I occasionally finish a dish with olive oil. If I know I'm going to do that, I
add less during the course of its preparation.

And I'm 10 times more likely to use olive oil than butter on bread. Probably
more than 10 times as likely.

The taste of olive oil is preferable to the taste of corn oil. De gustibus, and
all that.

Cindy Hamilton

On Tue, 16 Feb 2021 07:57:09 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 15, 2021 at 1:06:56 PM UTC-5, US Janet wrote:
>> On Mon, 15 Feb 2021 09:57:21 -0700, Graham > wrote:
>>
>> >On 2021-02-15 9:24 a.m., US Janet wrote:
>> >
>> >>>
>> >> I stopped being frugal and I just throw the turkey carcass away. I
>> >> just don't like turkey broth anymore. I do agree that turkey broth is
>> >> much stronger. I think it is the fat that makes the strong taste.
>> >>
>> >> For decadaes I cooked chicken pieces (stuff from cutting up whole
>> >> chickens) for hours in a pot on top of the stove. Within the last 5
>> >> years or so I started cooking the chicken pieces in the pressure
>> >> cooker for about 40+ minutes. There is no comparison pressure cooker
>> >> stock to stove top stock. Pressure cooker has far greater depth of
>> >> flavor. If you've got a pressure cooker try it.
>> >> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
>> >> onion, a half head of garlic, 6 or so peppercorns and a little bit of
>> >> salt. I add chicken and water to the maximum recommeded line and cook
>> >> in pressure cooker for about 40 minutes. Remove everything and strain
>> >> the liquid gold. I leave further seasoning until I am making soup.
>> >> Janet US
>> >>
>> >Many years ago when I had a pressure cooker, I tried something similar
>> >but there was a bitterness to the stock that I thought might have come
>> >from the bones.
>> >
>> for me, the pressure cooked broth has a roundness at the back of the
>> tongue that just isn't there with stove top. But, everone has
>> different taste receptors and tastes differrent nuances.
>> It is what it is.
>> There is just one thing that people rave about that I don't understand
>> at all and that is olive oil -- particularly pouring more olive oil on
>> a prepared dish. Ugh. There are foods that I don't care for but the
>> olive oil thing is just plain weird. Corn oil at least has a pleasant
>> taste.
>
>I occasionally finish a dish with olive oil. If I know I'm going to do that, I
>add less during the course of its preparation.
>
>And I'm 10 times more likely to use olive oil than butter on bread. Probably
>more than 10 times as likely.
>
>The taste of olive oil is preferable to the taste of corn oil. De gustibus, and
>all that.
>
>Cindy Hamilton

I like best a vinaigrette made with corn oil and red wine vinegar.

On Tue, 16 Feb 2021 07:57:09 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 15, 2021 at 1:06:56 PM UTC-5, US Janet wrote:
>> On Mon, 15 Feb 2021 09:57:21 -0700, Graham > wrote:
>>
>> >On 2021-02-15 9:24 a.m., US Janet wrote:
>> >
>> >>>
>> >> I stopped being frugal and I just throw the turkey carcass away. I
>> >> just don't like turkey broth anymore. I do agree that turkey broth is
>> >> much stronger. I think it is the fat that makes the strong taste.
>> >>
>> >> For decadaes I cooked chicken pieces (stuff from cutting up whole
>> >> chickens) for hours in a pot on top of the stove. Within the last 5
>> >> years or so I started cooking the chicken pieces in the pressure
>> >> cooker for about 40+ minutes. There is no comparison pressure cooker
>> >> stock to stove top stock. Pressure cooker has far greater depth of
>> >> flavor. If you've got a pressure cooker try it.
>> >> I use a couple skinny carrots, a couple stalks of celery, 1/2 large
>> >> onion, a half head of garlic, 6 or so peppercorns and a little bit of
>> >> salt. I add chicken and water to the maximum recommeded line and cook
>> >> in pressure cooker for about 40 minutes. Remove everything and strain
>> >> the liquid gold. I leave further seasoning until I am making soup.
>> >> Janet US
>> >>
>> >Many years ago when I had a pressure cooker, I tried something similar
>> >but there was a bitterness to the stock that I thought might have come
>> >from the bones.
>> >
>> for me, the pressure cooked broth has a roundness at the back of the
>> tongue that just isn't there with stove top. But, everone has
>> different taste receptors and tastes differrent nuances.
>> It is what it is.
>> There is just one thing that people rave about that I don't understand
>> at all and that is olive oil -- particularly pouring more olive oil on
>> a prepared dish. Ugh. There are foods that I don't care for but the
>> olive oil thing is just plain weird. Corn oil at least has a pleasant
>> taste.
>
>I occasionally finish a dish with olive oil. If I know I'm going to do that, I
>add less during the course of its preparation.
>
>And I'm 10 times more likely to use olive oil than butter on bread. Probably
>more than 10 times as likely.
>
>The taste of olive oil is preferable to the taste of corn oil. De gustibus, and
>all that.

Not being American, I've never had corn oil, but I like olive oil.

On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
> I put a couple of large chicken hindquarters and water into the
> pressure cooker yesterday and let it go for almost an hour. That
> wrung most all of the flavor out of the meat and bones.
> Today I am making chicken vegetable soup with the stock from
> yesterday. My vegetable soup generally ends up being what veggies are
> available. Today was celery, carrot, onion, cabbage, frozen green
> beans, frozen corn, some diced bell pepper, a couple small red
> potatoes diced. I think that is all. I also put in a couple of bay
> leaves and some thyme.
> I would like to make this almost as thick as a stew but my husband
> doesn't like a lot of "stuff" in his soup.
> I'm looking forward to the soup for lunch when he gets in from
> shoveling snow.
> I think I will make chicken enchiladas with the meat. I know there
> isn't much flavor in that meat but I hate to throw it away. Besides,
> with some green onion, green enchilada sauce, cheese and a smidge of
> sour cream inside the enchiladas it will taste good.
> We were supposed to get 2 inches of snow and rain for the rest. So
> far we have 9 inches of snow with a winter advisory through Monday for
> up to 8 inches more.
> We gotta fire that Weather guy!!!

Great soup conditions.

On Fri, 19 Feb 2021 15:37:11 -0800 (PST), bruce bowser
> wrote:

>On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
>> I put a couple of large chicken hindquarters and water into the
>> pressure cooker yesterday and let it go for almost an hour. That
>> wrung most all of the flavor out of the meat and bones.
>> Today I am making chicken vegetable soup with the stock from
>> yesterday. My vegetable soup generally ends up being what veggies are
>> available. Today was celery, carrot, onion, cabbage, frozen green
>> beans, frozen corn, some diced bell pepper, a couple small red
>> potatoes diced. I think that is all. I also put in a couple of bay
>> leaves and some thyme.
>> I would like to make this almost as thick as a stew but my husband
>> doesn't like a lot of "stuff" in his soup.
>> I'm looking forward to the soup for lunch when he gets in from
>> shoveling snow.
>> I think I will make chicken enchiladas with the meat. I know there
>> isn't much flavor in that meat but I hate to throw it away. Besides,
>> with some green onion, green enchilada sauce, cheese and a smidge of
>> sour cream inside the enchiladas it will taste good.
>> We were supposed to get 2 inches of snow and rain for the rest. So
>> far we have 9 inches of snow with a winter advisory through Monday for
>> up to 8 inches more.
>> We gotta fire that Weather guy!!!
>
>Great soup conditions.

I think I will do a chili tomorrow. I have some leftover beef gravy
and a tomato sauce that will ad to the depth of flavor.
Janet US

On Friday, February 19, 2021 at 11:51:31 PM UTC-5, US Janet wrote:
> On Fri, 19 Feb 2021 15:37:11 -0800 (PST), bruce bowser
> > wrote:
>
> >On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
> >> I put a couple of large chicken hindquarters and water into the
> >> pressure cooker yesterday and let it go for almost an hour. That
> >> wrung most all of the flavor out of the meat and bones.
> >> Today I am making chicken vegetable soup with the stock from
> >> yesterday. My vegetable soup generally ends up being what veggies are
> >> available. Today was celery, carrot, onion, cabbage, frozen green
> >> beans, frozen corn, some diced bell pepper, a couple small red
> >> potatoes diced. I think that is all. I also put in a couple of bay
> >> leaves and some thyme.
> >> I would like to make this almost as thick as a stew but my husband
> >> doesn't like a lot of "stuff" in his soup.
> >> I'm looking forward to the soup for lunch when he gets in from
> >> shoveling snow.
> >> I think I will make chicken enchiladas with the meat. I know there
> >> isn't much flavor in that meat but I hate to throw it away. Besides,
> >> with some green onion, green enchilada sauce, cheese and a smidge of
> >> sour cream inside the enchiladas it will taste good.
> >> We were supposed to get 2 inches of snow and rain for the rest. So
> >> far we have 9 inches of snow with a winter advisory through Monday for
> >> up to 8 inches more.
> >> We gotta fire that Weather guy!!!
> >
> >Great soup conditions.
>
> I think I will do a chili tomorrow. I have some leftover beef gravy
> and a tomato sauce that will ad to the depth of flavor.

Whoa! Maybe I can smell the mesquite grilled hamburgers later to be crumbled into the pot all the way here in NY.

On Sat, 20 Feb 2021 15:19:23 -0800 (PST), bruce bowser
> wrote:

>On Friday, February 19, 2021 at 11:51:31 PM UTC-5, US Janet wrote:
>> On Fri, 19 Feb 2021 15:37:11 -0800 (PST), bruce bowser
>> > wrote:
>>
>> >On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
>> >> I put a couple of large chicken hindquarters and water into the
>> >> pressure cooker yesterday and let it go for almost an hour. That
>> >> wrung most all of the flavor out of the meat and bones.
>> >> Today I am making chicken vegetable soup with the stock from
>> >> yesterday. My vegetable soup generally ends up being what veggies are
>> >> available. Today was celery, carrot, onion, cabbage, frozen green
>> >> beans, frozen corn, some diced bell pepper, a couple small red
>> >> potatoes diced. I think that is all. I also put in a couple of bay
>> >> leaves and some thyme.
>> >> I would like to make this almost as thick as a stew but my husband
>> >> doesn't like a lot of "stuff" in his soup.
>> >> I'm looking forward to the soup for lunch when he gets in from
>> >> shoveling snow.
>> >> I think I will make chicken enchiladas with the meat. I know there
>> >> isn't much flavor in that meat but I hate to throw it away. Besides,
>> >> with some green onion, green enchilada sauce, cheese and a smidge of
>> >> sour cream inside the enchiladas it will taste good.
>> >> We were supposed to get 2 inches of snow and rain for the rest. So
>> >> far we have 9 inches of snow with a winter advisory through Monday for
>> >> up to 8 inches more.
>> >> We gotta fire that Weather guy!!!
>> >
>> >Great soup conditions.
>>
>> I think I will do a chili tomorrow. I have some leftover beef gravy
>> and a tomato sauce that will ad to the depth of flavor.
>
>Whoa! Maybe I can smell the mesquite grilled hamburgers later to be crumbled into the pot all the way here in NY.

good idea! I've also got some diced chiles to add.

US Janet wrote:

> On Sat, 20 Feb 2021 15:19:23 -0800 (PST), bruce bowser
> > wrote:
>
> > On Friday, February 19, 2021 at 11:51:31 PM UTC-5, US Janet wrote:
> >> On Fri, 19 Feb 2021 15:37:11 -0800 (PST), bruce bowser
> >> > wrote:
> >>
> >> >On Sunday, February 14, 2021 at 1:59:25 PM UTC-5, US Janet wrote:
> >> >> I put a couple of large chicken hindquarters and water into the
> >> >> pressure cooker yesterday and let it go for almost an hour.
> That >> >> wrung most all of the flavor out of the meat and bones.
> >> >> Today I am making chicken vegetable soup with the stock from
> >> >> yesterday. My vegetable soup generally ends up being what
> veggies are >> >> available. Today was celery, carrot, onion,
> cabbage, frozen green >> >> beans, frozen corn, some diced bell
> pepper, a couple small red >> >> potatoes diced. I think that is all.
> I also put in a couple of bay >> >> leaves and some thyme.
> >> >> I would like to make this almost as thick as a stew but my
> husband >> >> doesn't like a lot of "stuff" in his soup.
> >> >> I'm looking forward to the soup for lunch when he gets in from
> >> >> shoveling snow.
> >> >> I think I will make chicken enchiladas with the meat. I know
> there >> >> isn't much flavor in that meat but I hate to throw it
> away. Besides, >> >> with some green onion, green enchilada sauce,
> cheese and a smidge of >> >> sour cream inside the enchiladas it will
> taste good. >> >> We were supposed to get 2 inches of snow and rain
> for the rest. So >> >> far we have 9 inches of snow with a winter
> advisory through Monday for >> >> up to 8 inches more.
> >> >> We gotta fire that Weather guy!!!
> >> >
> >> >Great soup conditions.
> > >
> >> I think I will do a chili tomorrow. I have some leftover beef
> gravy >> and a tomato sauce that will ad to the depth of flavor.
> >
> > Whoa! Maybe I can smell the mesquite grilled hamburgers later to
> > be crumbled into the pot all the way here in NY.
>
> good idea! I've also got some diced chiles to add.

I've got some onions and a big pot of pinto's to add if you need! If
going Mexican, I have lots of Comino!