Dave Smith wrote:

> On 2021-05-03 5:51 p.m., cshenk wrote:
> > Dave Smith wrote:
>
> > >
> > > We are having a boring old roast chicken style Sunday dinner.
> > > Roasted potatoes, green beans and salad. I went to the bakery
> > > this afternoon and picked up a small lemon curd meringue pie for
> > > dessert.
> >
> > Nothing wrong with simplicity!
> >
>
> It was tasty. Best part was leftover chicken. I used some of the
> cold chicken to make chicken salad sandwiches for supper tonight. I
> had some low sodium chicken broth in the fridge and used some of it
> to make a tasty soup. I added one star anise, a couple basil leaves,
> a little bit of low sodium soy sauce and lime juice. As my wife's
> suggestion a threw in some small egg noodles. Delicious.

Thats what we do with the breasts where we load one in the vertcal
rotisserie. Don and I both prefer dark meat so eat that but the
breasts make a nice chicken salad.

Like the soup too! I've not tried a star anise in one. Left it whole
to simmer in there?

On 2021-05-03 7:24 p.m., cshenk wrote:
> Dave Smith wrote:
uggestion a threw in some small egg noodles. Delicious.
>
> Thats what we do with the breasts where we load one in the vertcal
> rotisserie. Don and I both prefer dark meat so eat that but the
> breasts make a nice chicken salad.
>
> Like the soup too! I've not tried a star anise in one. Left it whole
> to simmer in there?
>

I forgot to mention the hot pepper. I used half a birds eye pepper and
that seems to give a nice heat without overdoing it. So... roughly two
cups low sodium broth, one star anise, half a pepper, a couple basil
leaves, a tsp of low sodium and a squeeze of juice. Simmer it for about
5 minutes. I cooked it longer this time because of the noodles. Remove
the pepper and star anise and server.... or leave them in but don't eat
them.

Dave Smith wrote:

> On 2021-05-03 7:24 p.m., cshenk wrote:
> > Dave Smith wrote:
> uggestion a threw in some small egg noodles. Delicious.
> >
> > Thats what we do with the breasts where we load one in the vertcal
> > rotisserie. Don and I both prefer dark meat so eat that but the
> > breasts make a nice chicken salad.
> >
> > Like the soup too! I've not tried a star anise in one. Left it
> > whole to simmer in there?
> >
>
> I forgot to mention the hot pepper. I used half a birds eye pepper
> and that seems to give a nice heat without overdoing it. So...
> roughly two cups low sodium broth, one star anise, half a pepper, a
> couple basil leaves, a tsp of low sodium and a squeeze of juice.
> Simmer it for about 5 minutes. I cooked it longer this time because
> of the noodles. Remove the pepper and star anise and server.... or
> leave them in but don't eat them.

Sounds good! I don't have birds eye peppers here but I get the idea of
it. Probably 3/4 inch anaheim pepper worth would work?

On Tue, 04 May 2021 18:39:51 -0500, "cshenk"
> wrote:

>Dave Smith wrote:
>
>> On 2021-05-03 7:24 p.m., cshenk wrote:
>> > Dave Smith wrote:
>> uggestion a threw in some small egg noodles. Delicious.
>> >
>> > Thats what we do with the breasts where we load one in the vertcal
>> > rotisserie. Don and I both prefer dark meat so eat that but the
>> > breasts make a nice chicken salad.
>> >
>> > Like the soup too! I've not tried a star anise in one. Left it
>> > whole to simmer in there?
>> >
>>
>> I forgot to mention the hot pepper. I used half a birds eye pepper
>> and that seems to give a nice heat without overdoing it. So...
>> roughly two cups low sodium broth, one star anise, half a pepper, a
>> couple basil leaves, a tsp of low sodium and a squeeze of juice.
>> Simmer it for about 5 minutes. I cooked it longer this time because
>> of the noodles. Remove the pepper and star anise and server.... or
>> leave them in but don't eat them.
>
>Sounds good! I don't have birds eye peppers here but I get the idea of
>it. Probably 3/4 inch anaheim pepper worth would work?

The Scoville Unit of Birds Eye peppers is in the neighborhood of
100,000, An Anaheim pepper is a mild pepper that can vary from maybe
500 to 1200
Watch out for those tiny peppers (birds eye), they're nasty hot
Janet US

On 2021-05-05 1:15 a.m., US Janet wrote:
> On Tue, 04 May 2021 18:39:51 -0500, "cshenk"

>>> I forgot to mention the hot pepper. I used half a birds eye pepper
>>> and that seems to give a nice heat without overdoing it. So...
>>> roughly two cups low sodium broth, one star anise, half a pepper, a
>>> couple basil leaves, a tsp of low sodium and a squeeze of juice.
>>> Simmer it for about 5 minutes. I cooked it longer this time because
>>> of the noodles. Remove the pepper and star anise and server.... or
>>> leave them in but don't eat them.
>>
>> Sounds good! I don't have birds eye peppers here but I get the idea of
>> it. Probably 3/4 inch anaheim pepper worth would work?
>
> The Scoville Unit of Birds Eye peppers is in the neighborhood of
> 100,000, An Anaheim pepper is a mild pepper that can vary from maybe
> 500 to 1200
> Watch out for those tiny peppers (birds eye), they're nasty hot
>

We use them a lot but have to be very careful. I have to cut them very
finely and get them well distributed in the dish because they are so
powerful. I have been making this soup for a while and used to finely
slice the peppers but getting a piece was pretty severe heat. It is
just too damned odd. Lately I got into the habit of using only half a
pepper and just simmering it in the soup for a while and then removing
it. That leaves a nice heat.

On Wed, 5 May 2021 09:02:32 -0400, Dave Smith
> wrote:

>On 2021-05-05 1:15 a.m., US Janet wrote:
>> On Tue, 04 May 2021 18:39:51 -0500, "cshenk"
>
>>>> I forgot to mention the hot pepper. I used half a birds eye pepper
>>>> and that seems to give a nice heat without overdoing it. So...
>>>> roughly two cups low sodium broth, one star anise, half a pepper, a
>>>> couple basil leaves, a tsp of low sodium and a squeeze of juice.
>>>> Simmer it for about 5 minutes. I cooked it longer this time because
>>>> of the noodles. Remove the pepper and star anise and server.... or
>>>> leave them in but don't eat them.
>>>
>>> Sounds good! I don't have birds eye peppers here but I get the idea of
>>> it. Probably 3/4 inch anaheim pepper worth would work?
>>
>> The Scoville Unit of Birds Eye peppers is in the neighborhood of
>> 100,000, An Anaheim pepper is a mild pepper that can vary from maybe
>> 500 to 1200
>> Watch out for those tiny peppers (birds eye), they're nasty hot
>>
>
>We use them a lot but have to be very careful. I have to cut them very
>finely and get them well distributed in the dish because they are so
>powerful. I have been making this soup for a while and used to finely
>slice the peppers but getting a piece was pretty severe heat. It is
>just too damned odd. Lately I got into the habit of using only half a
>pepper and just simmering it in the soup for a while and then removing
>it. That leaves a nice heat.
>

do you get a flavor from the birds eye or just heat?
Janet US

US Janet wrote:

> On Tue, 04 May 2021 18:39:51 -0500, "cshenk"
> > wrote:
>
> > Dave Smith wrote:
> >
> >> On 2021-05-03 7:24 p.m., cshenk wrote:
> >> > Dave Smith wrote:
> >> uggestion a threw in some small egg noodles. Delicious.
> >> >
> >> > Thats what we do with the breasts where we load one in the
> vertcal >> > rotisserie. Don and I both prefer dark meat so eat that
> but the >> > breasts make a nice chicken salad.
> >> >
> >> > Like the soup too! I've not tried a star anise in one. Left it
> >> > whole to simmer in there?
> >> >
> >>
> >> I forgot to mention the hot pepper. I used half a birds eye pepper
> >> and that seems to give a nice heat without overdoing it. So...
> >> roughly two cups low sodium broth, one star anise, half a pepper, a
> >> couple basil leaves, a tsp of low sodium and a squeeze of juice.
> >> Simmer it for about 5 minutes. I cooked it longer this time because
> >> of the noodles. Remove the pepper and star anise and server.... or
> >> leave them in but don't eat them.
> >
> > Sounds good! I don't have birds eye peppers here but I get the
> > idea of it. Probably 3/4 inch anaheim pepper worth would work?
>
> The Scoville Unit of Birds Eye peppers is in the neighborhood of
> 100,000, An Anaheim pepper is a mild pepper that can vary from maybe
> 500 to 1200
> Watch out for those tiny peppers (birds eye), they're nasty hot
> Janet US

Yes, that's why I hit one more my heat level. Bird's eyes and
habaneros don't like me and it's mutual (grin).

On Monday, May 3, 2021 at 7:24:28 PM UTC-4, cshenk wrote:
> Dave Smith wrote:
>
> > On 2021-05-03 5:51 p.m., cshenk wrote:
> > > Dave Smith wrote:
> >
> > > >
> > > > We are having a boring old roast chicken style Sunday dinner.
> > > > Roasted potatoes, green beans and salad. I went to the bakery
> > > > this afternoon and picked up a small lemon curd meringue pie for
> > > > dessert.
> > >
> > > Nothing wrong with simplicity!
> > >
> >
> > It was tasty. Best part was leftover chicken. I used some of the
> > cold chicken to make chicken salad sandwiches for supper tonight. I
> > had some low sodium chicken broth in the fridge and used some of it
> > to make a tasty soup. I added one star anise, a couple basil leaves,
> > a little bit of low sodium soy sauce and lime juice. As my wife's
> > suggestion a threw in some small egg noodles. Delicious.
> Thats what we do with the breasts where we load one in the vertcal
> rotisserie. Don and I both prefer dark meat so eat that but the
> breasts make a nice chicken salad.

Vertical rôtisserie? That sounds great for making middle eastern kebabs. I liked those while I was in Germany.