|
PING: Jill
Jill, as the resident rfc soupaholic, do you have a favorite recipe for
cream of asparagus soup? I'm still buying beautiful asparagus for 89- 99¢/lb. and thought I'd make some. I found this recipe, but thought I'd ask the expert! Thanks, Wayne 1 pound [454 g] fresh asparagus spears 1 medium onion, diced 1 tablespoon [15 mL] butter 3 cups [750 mL] chicken broth 1 medium potato, peeled and diced 1 stalk celery, chopped 1 sprig fresh thyme or 1 teaspoon [5 mL] dried thyme Salt and freshly ground white pepper, to taste 1 cup [250 mL] cream, half and half or milk Soak and rinse asparagus spears. Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough lower part, reserving middle section of stalks. In a 3-quart [3-L] casserole, over medium heat, saute diced onion in melted butter for 3 to 5 minutes, until translucent. Pour in chicken broth; add asparagus tips and stems, potato dices, chopped celery, thyme, salt and pepper. Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes, until vegetables are soft. Remove from heat; leave to cool. Remove and set aside asparagus tips. Pour half mixture into a blender container. Cover and puree at high speed for 20 to 30 seconds, until really smooth. Press through a fine sieve, into casserole. Repeat with remaining half of mixture. Delicately stir in reserved asparagus tips and cream [half and half or milk]. Reheat thoroughly, or refrigerate and serve cold. |
Wayne Boatwright wrote:
> Jill, as the resident rfc soupaholic, do you have a favorite recipe for > cream of asparagus soup? I'm still buying beautiful asparagus for 89- > 99¢/lb. and thought I'd make some. > I found this recipe, but thought I'd ask the expert! > > 1 pound [454 g] fresh asparagus spears > 1 medium onion, diced > 1 tablespoon [15 mL] butter > 3 cups [750 mL] chicken broth > 1 medium potato, peeled and diced > 1 stalk celery, chopped > 1 sprig fresh thyme or > 1 teaspoon [5 mL] dried thyme > Salt and freshly ground white pepper, to taste > 1 cup [250 mL] cream, half and half or milk > Soak and rinse asparagus spears. > Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough lower > part, reserving middle section of stalks. > In a 3-quart [3-L] casserole, over medium heat, saute diced onion in melted > butter for 3 to 5 minutes, until translucent. > Pour in chicken broth; add asparagus tips and stems, potato dices, chopped > celery, thyme, salt and pepper. > Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 > minutes, until vegetables are soft. > Remove from heat; leave to cool. > Remove and set aside asparagus tips. > Pour half mixture into a blender container. Cover and puree at high speed > for 20 to 30 seconds, until really smooth. > Press through a fine sieve, into casserole. > Repeat with remaining half of mixture. > Delicately stir in reserved asparagus tips and cream [half and half or > milk]. > Reheat thoroughly, or refrigerate and serve cold. Sounds great Wayne, printed this one. Did you ever have pickled asparagus? Our local crop comes in about end of March. Can't wait myself. Asparagus can be soo expensive - sometimes $4 or $5 a pound fresh. But the frozen is not bad for cooking. Edrena |
Wayne Boatwright wrote:
> Jill, as the resident rfc soupaholic, do you have a favorite recipe > for cream of asparagus soup? I'm still buying beautiful asparagus > for 89- 99¢/lb. and thought I'd make some. > Wow! A most excellent price!! > I found this recipe, but thought I'd ask the expert! > > Thanks, > Wayne > > 1 pound [454 g] fresh asparagus spears > 1 medium onion, diced > 1 tablespoon [15 mL] butter > 3 cups [750 mL] chicken broth > 1 medium potato, peeled and diced > 1 stalk celery, chopped > 1 sprig fresh thyme or > 1 teaspoon [5 mL] dried thyme > Salt and freshly ground white pepper, to taste > 1 cup [250 mL] cream, half and half or milk > (snippage) Hmmmm, the recipe looks good although it never would have occurred to me to put diced potatoes in cream of asparagus soup. However, it probably does make it nice and creamy when you puree the middle part of the stalks with the broth and potatoes. Otherwise it's not much different than how I would do it. Report back :) Jill |
On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> Jill, as the resident rfc soupaholic, do you have a favorite recipe >> for cream of asparagus soup? I'm still buying beautiful asparagus >> for 89- 99¢/lb. and thought I'd make some. >> > Wow! A most excellent price!! > >> I found this recipe, but thought I'd ask the expert! >> >> Thanks, >> Wayne >> > >> 1 pound [454 g] fresh asparagus spears >> 1 medium onion, diced >> 1 tablespoon [15 mL] butter >> 3 cups [750 mL] chicken broth >> 1 medium potato, peeled and diced >> 1 stalk celery, chopped >> 1 sprig fresh thyme or >> 1 teaspoon [5 mL] dried thyme >> Salt and freshly ground white pepper, to taste >> 1 cup [250 mL] cream, half and half or milk >> > (snippage) > > Hmmmm, the recipe looks good although it never would have occurred to me > to put diced potatoes in cream of asparagus soup. However, it probably > does make it nice and creamy when you puree the middle part of the > stalks with the broth and potatoes. Otherwise it's not much different > than how I would do it. Report back :) > > Jill Thanks, Jill. At first I was surprised at the potato, too, but most other recipes I pulled had a little thickener. The potato seemed like a nice option. I'll probably make it tonight. I'll let you know. Wayne |
On Mon 14 Feb 2005 09:48:30a, The Joneses wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> Jill, as the resident rfc soupaholic, do you have a favorite recipe for >> cream of asparagus soup? I'm still buying beautiful asparagus for 89- >> 99¢/lb. and thought I'd make some. >> I found this recipe, but thought I'd ask the expert! >> >> 1 pound [454 g] fresh asparagus spears >> 1 medium onion, diced >> 1 tablespoon [15 mL] butter >> 3 cups [750 mL] chicken broth >> 1 medium potato, peeled and diced >> 1 stalk celery, chopped >> 1 sprig fresh thyme or >> 1 teaspoon [5 mL] dried thyme >> Salt and freshly ground white pepper, to taste >> 1 cup [250 mL] cream, half and half or milk >> Soak and rinse asparagus spears. >> Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough >> lower part, reserving middle section of stalks. >> In a 3-quart [3-L] casserole, over medium heat, saute diced onion in >> melted butter for 3 to 5 minutes, until translucent. >> Pour in chicken broth; add asparagus tips and stems, potato dices, >> chopped celery, thyme, salt and pepper. >> Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 >> minutes, until vegetables are soft. >> Remove from heat; leave to cool. >> Remove and set aside asparagus tips. >> Pour half mixture into a blender container. Cover and puree at high >> speed for 20 to 30 seconds, until really smooth. >> Press through a fine sieve, into casserole. > >> Repeat with remaining half of mixture. >> Delicately stir in reserved asparagus tips and cream [half and half or >> milk]. Reheat thoroughly, or refrigerate and serve cold. > > Sounds great Wayne, printed this one. Did you ever have pickled > asparagus? Our local crop comes in about end of March. Can't wait > myself. Asparagus can be soo expensive - sometimes $4 or $5 a pound > fresh. But the frozen is not bad for cooking. > Edrena I love pickled asparagus! Have made it a few times, but more often buy it. It's usually at least $3.99/pound or higher, so I take advantage of the low price as long as I can. Oh, before I forget, I should be getting to the post office tomorrow. Will let you know definitely. Wayne |
Wayne Boatwright wrote:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> Jill, as the resident rfc soupaholic, do you have a favorite recipe >>> for cream of asparagus soup? I'm still buying beautiful asparagus >>> for 89- 99¢/lb. and thought I'd make some. >>> >> Wow! A most excellent price!! >> >>> I found this recipe, but thought I'd ask the expert! >>> >>> Thanks, >>> Wayne >>> >> >>> 1 pound [454 g] fresh asparagus spears >>> 1 medium onion, diced >>> 1 tablespoon [15 mL] butter >>> 3 cups [750 mL] chicken broth >>> 1 medium potato, peeled and diced >>> 1 stalk celery, chopped >>> 1 sprig fresh thyme or >>> 1 teaspoon [5 mL] dried thyme >>> Salt and freshly ground white pepper, to taste >>> 1 cup [250 mL] cream, half and half or milk >>> >> (snippage) >> >> Hmmmm, the recipe looks good although it never would have occurred >> to me to put diced potatoes in cream of asparagus soup. However, it >> probably does make it nice and creamy when you puree the middle part >> of the stalks with the broth and potatoes. Otherwise it's not much >> different than how I would do it. Report back :) >> >> Jill > > Thanks, Jill. At first I was surprised at the potato, too, but most > other recipes I pulled had a little thickener. The potato seemed > like a nice option. I'll probably make it tonight. I'll let you > know. > > Wayne Yep, it sounds like a good plan for a thickener; just never occurred to me :) Kinda like an asparagus chowder! I went to the market to buy fixin's for Valentine's dinner - asparagus was still $2.99/lb. for a small bunch. GAK! So I picked up a couple of artichokes and a lemon instead. Now (get this) John wanted me to grill petit filets. Okay. $20/lb! Holy crap! I now appreciate just how much he's been paying when we go out to dinner and have beef and he insists we get the filet. I told Nancy Young I think I should frame it. But hey, it's 70 degrees here and sunny so perfect grilling weather :) Jill |
On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >> >>> Wayne Boatwright wrote: >>>> Jill, as the resident rfc soupaholic, do you have a favorite recipe >>>> for cream of asparagus soup? I'm still buying beautiful asparagus >>>> for 89- 99¢/lb. and thought I'd make some. >>>> >>> Wow! A most excellent price!! >>> >>>> I found this recipe, but thought I'd ask the expert! >>>> >>>> Thanks, >>>> Wayne >>>> >>> >>>> 1 pound [454 g] fresh asparagus spears >>>> 1 medium onion, diced >>>> 1 tablespoon [15 mL] butter >>>> 3 cups [750 mL] chicken broth >>>> 1 medium potato, peeled and diced >>>> 1 stalk celery, chopped >>>> 1 sprig fresh thyme or >>>> 1 teaspoon [5 mL] dried thyme >>>> Salt and freshly ground white pepper, to taste >>>> 1 cup [250 mL] cream, half and half or milk >>>> >>> (snippage) >>> >>> Hmmmm, the recipe looks good although it never would have occurred >>> to me to put diced potatoes in cream of asparagus soup. However, it >>> probably does make it nice and creamy when you puree the middle part >>> of the stalks with the broth and potatoes. Otherwise it's not much >>> different than how I would do it. Report back :) >>> >>> Jill >> >> Thanks, Jill. At first I was surprised at the potato, too, but most >> other recipes I pulled had a little thickener. The potato seemed >> like a nice option. I'll probably make it tonight. I'll let you >> know. >> >> Wayne > > Yep, it sounds like a good plan for a thickener; just never occurred to > me >:) Kinda like an asparagus chowder! > > I went to the market to buy fixin's for Valentine's dinner - asparagus > was still $2.99/lb. for a small bunch. GAK! So I picked up a couple of > artichokes and a lemon instead. Now (get this) John wanted me to grill > petit filets. Okay. $20/lb! Holy crap! I now appreciate just how > much he's been paying when we go out to dinner and have beef and he > insists we get the filet. I told Nancy Young I think I should frame it. > But hey, it's 70 degrees here and sunny so perfect grilling weather :) > > Jill Yep, good beef can be expensive. David will only eat filet and I will only eat ribeye. Our favorite butcher usually has prime grade in both. Our bill for one of each usually averages $30-35, but we don't do it very often. Wayne |
One time on Usenet, Wayne Boatwright > said:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: > > Wayne Boatwright wrote: <snip> > > Hmmmm, the recipe looks good although it never would have occurred to me > > to put diced potatoes in cream of asparagus soup. However, it probably > > does make it nice and creamy when you puree the middle part of the > > stalks with the broth and potatoes. Otherwise it's not much different > > than how I would do it. Report back :) > Thanks, Jill. At first I was surprised at the potato, too, but most other > recipes I pulled had a little thickener. The potato seemed like a nice > option. I'll probably make it tonight. I'll let you know. Please do; I've got a pound of asparagus in the fridge and soup would be lovely, but I've never made it before... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
"jmcquown" >, if that's their real name, wrote:
>I went to the market to buy fixin's for Valentine's dinner - asparagus was >still $2.99/lb. for a small bunch. GAK! So I picked up a couple of >artichokes and a lemon instead. Now (get this) John wanted me to grill >petit filets. Okay. $20/lb! Holy crap! I now appreciate just how much >he's been paying when we go out to dinner and have beef and he insists we >get the filet. I told Nancy Young I think I should frame it. But hey, it's >70 degrees here and sunny so perfect grilling weather :) Petit filets JERKY? Glad you changed your mind about framing it, and are going to grill it as planned. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
Wayne Boatwright wrote:
> On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>> >>>> Wayne Boatwright wrote: >>>>> Jill, as the resident rfc soupaholic, do you have a favorite >>>>> recipe for cream of asparagus soup? I'm still buying beautiful >>>>> asparagus for 89- 99¢/lb. and thought I'd make some. >>>>> >>>> Wow! A most excellent price!! >>>> >>>>> I found this recipe, but thought I'd ask the expert! >>>>> >>>>> Thanks, >>>>> Wayne >>>>> >>>> >>>>> 1 pound [454 g] fresh asparagus spears >>>>> 1 medium onion, diced >>>>> 1 tablespoon [15 mL] butter >>>>> 3 cups [750 mL] chicken broth >>>>> 1 medium potato, peeled and diced >>>>> 1 stalk celery, chopped >>>>> 1 sprig fresh thyme or >>>>> 1 teaspoon [5 mL] dried thyme >>>>> Salt and freshly ground white pepper, to taste >>>>> 1 cup [250 mL] cream, half and half or milk >>>>> >>>> (snippage) >>>> >>>> Hmmmm, the recipe looks good although it never would have occurred >>>> to me to put diced potatoes in cream of asparagus soup. However, >>>> it probably does make it nice and creamy when you puree the middle >>>> part of the stalks with the broth and potatoes. Otherwise it's >>>> not much different than how I would do it. Report back :) >>>> >>>> Jill >>> >>> Thanks, Jill. At first I was surprised at the potato, too, but most >>> other recipes I pulled had a little thickener. The potato seemed >>> like a nice option. I'll probably make it tonight. I'll let you >>> know. >>> >>> Wayne >> >> Yep, it sounds like a good plan for a thickener; just never occurred >> to me >> :) Kinda like an asparagus chowder! >> >> I went to the market to buy fixin's for Valentine's dinner - >> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked >> up a couple of artichokes and a lemon instead. Now (get this) John >> wanted me to grill petit filets. Okay. $20/lb! Holy crap! I now >> appreciate just how much he's been paying when we go out to dinner >> and have beef and he insists we get the filet. I told Nancy Young I >> think I should frame it. But hey, it's 70 degrees here and sunny so >> perfect grilling weather :) >> >> Jill > > Yep, good beef can be expensive. David will only eat filet and I > will only eat ribeye. Our favorite butcher usually has prime grade > in both. Our bill for one of each usually averages $30-35, but we > don't do it very often. > > Wayne Yikes! haven't you people ever heard of sirloin? It's not that bad! (Oops, don't tell TFM I said that.......!!!) kili |
kilikini wrote:
> Wayne Boatwright wrote: >> On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking: >> >>> Wayne Boatwright wrote: >>>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>>> >>>>> Wayne Boatwright wrote: >>>>>> Jill, as the resident rfc soupaholic, do you have a favorite >>>>>> recipe for cream of asparagus soup? I'm still buying beautiful >>>>>> asparagus for 89- 99¢/lb. and thought I'd make some. >>>>>> >>>>> Wow! A most excellent price!! >>>>> >>>>> not much different than how I would do it. Report back :) >>>>> >>>>> Jill >>>> >>>> Thanks, Jill. At first I was surprised at the potato, >>>> >>>> Wayne >>> >>> Yep, it sounds like a good plan for a thickener; just never occurred >>> to me >>> :) Kinda like an asparagus chowder! >>> >>> I went to the market to buy fixin's for Valentine's dinner - >>> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked >>> up a couple of artichokes and a lemon instead. Now (get this) John >>> wanted me to grill petit filets. Okay. $20/lb! Holy crap! >>> Jill >> >> Yep, good beef can be expensive. David will only eat filet and I >> will only eat ribeye. Our favorite butcher usually has prime grade >> in both. Our bill for one of each usually averages $30-35, but we >> don't do it very often. >> >> Wayne > > Yikes! haven't you people ever heard of sirloin? It's not that bad! > (Oops, don't tell TFM I said that.......!!!) > > kili LOL! But John paid for the dinner and he wanted petit filet so that's what I bought :) I've never spent that much on a piece of beef, trust me. If I want beef I usually buy chuck steaks or a roast. Jill |
On Tue 15 Feb 2005 09:05:37a, kilikini wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking: >> >>> Wayne Boatwright wrote: >>>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>>> >>>>> Wayne Boatwright wrote: >>>>>> Jill, as the resident rfc soupaholic, do you have a favorite >>>>>> recipe for cream of asparagus soup? I'm still buying beautiful >>>>>> asparagus for 89- 99¢/lb. and thought I'd make some. >>>>>> >>>>> Wow! A most excellent price!! >>>>> >>>>>> I found this recipe, but thought I'd ask the expert! >>>>>> >>>>>> Thanks, >>>>>> Wayne >>>>>> >>>>> >>>>>> 1 pound [454 g] fresh asparagus spears >>>>>> 1 medium onion, diced >>>>>> 1 tablespoon [15 mL] butter >>>>>> 3 cups [750 mL] chicken broth >>>>>> 1 medium potato, peeled and diced >>>>>> 1 stalk celery, chopped >>>>>> 1 sprig fresh thyme or >>>>>> 1 teaspoon [5 mL] dried thyme >>>>>> Salt and freshly ground white pepper, to taste >>>>>> 1 cup [250 mL] cream, half and half or milk >>>>>> >>>>> (snippage) >>>>> >>>>> Hmmmm, the recipe looks good although it never would have occurred >>>>> to me to put diced potatoes in cream of asparagus soup. However, >>>>> it probably does make it nice and creamy when you puree the middle >>>>> part of the stalks with the broth and potatoes. Otherwise it's >>>>> not much different than how I would do it. Report back :) >>>>> >>>>> Jill >>>> >>>> Thanks, Jill. At first I was surprised at the potato, too, but most >>>> other recipes I pulled had a little thickener. The potato seemed >>>> like a nice option. I'll probably make it tonight. I'll let you >>>> know. >>>> >>>> Wayne >>> >>> Yep, it sounds like a good plan for a thickener; just never occurred >>> to me >>> :) Kinda like an asparagus chowder! >>> >>> I went to the market to buy fixin's for Valentine's dinner - >>> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked >>> up a couple of artichokes and a lemon instead. Now (get this) John >>> wanted me to grill petit filets. Okay. $20/lb! Holy crap! I now >>> appreciate just how much he's been paying when we go out to dinner >>> and have beef and he insists we get the filet. I told Nancy Young I >>> think I should frame it. But hey, it's 70 degrees here and sunny so >>> perfect grilling weather :) >>> >>> Jill >> >> Yep, good beef can be expensive. David will only eat filet and I >> will only eat ribeye. Our favorite butcher usually has prime grade >> in both. Our bill for one of each usually averages $30-35, but we >> don't do it very often. >> >> Wayne > > Yikes! haven't you people ever heard of sirloin? It's not that bad! > (Oops, don't tell TFM I said that.......!!!) > > kili I suppose it's not, kili, but I find it more tough than I want for a grilled steak. I use it ground, and I sometimes have the butcher put a sirloin through the cubing (tenderizer) machine instead of round steak. It certainly makes a premium chicken fried steak! Sirloin was the "best" quality steak my dad would ever buy for grilling, and I swore I would never buy them for the grill after I no longer lived at home. We don't grill steaks that often. When we do, I want it to be the best that I can get. (Yeah, I'm a spoiled brat!) :-) Wayne |
Wayne Boatwright wrote:
> On Tue 15 Feb 2005 09:05:37a, kilikini wrote in rec.food.cooking: > >>>> I went to the market to buy fixin's for Valentine's dinner - >>>> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked >>>> up a couple of artichokes and a lemon instead. Now (get this) John >>>> wanted me to grill petit filets. Okay. $20/lb! Holy crap!>>>> >>>> Jill >>> >>> Yep, good beef can be expensive. David will only eat filet and I >>> will only eat ribeye. >>> Wayne >> >> Yikes! haven't you people ever heard of sirloin? It's not that bad! >> (Oops, don't tell TFM I said that.......!!!) >> >> kili > > I suppose it's not, kili, but I find it more tough than I want for a > grilled steak. I use it ground, and I sometimes have the butcher put > a sirloin through the cubing (tenderizer) machine instead of round > steak. It certainly makes a premium chicken fried steak! > > We don't grill steaks that often. When we do, I want it to be the > best that I can get. (Yeah, I'm a spoiled brat!) :-) > > Wayne I don't grill steaks often, either. In fact the last time I had a hunk o' beef (snicker) other than pot roast was when we were on our trip last October. BUT, I found a decent flank steak when I was shopping, too. Good size and very reasonable (remember way back when it was 79cents/lb?). So the next beef dinner will be grilled marinated flank steak :) Teriyaki sauce, slices of ginger, lots of garlic, dash of wine or maybe (unsweetened) pineapple juice. Grilled rare and sliced thin across the grain. That's some good stuff! Jill |
Wayne Boatwright wrote:
> On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in > rec.food.cooking: > >> One time on Usenet, (Gal Called J.J.) >> said: >>> One time on Usenet, Wayne Boatwright > said: >>>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>>>> Wayne Boatwright wrote: >>> >>> <snip> >>> >>>>> Hmmmm, the recipe looks good although it never would have occurred >>>>> to me to put diced potatoes in cream of asparagus soup. However, >>>>> it probably does make it nice and creamy when you puree the middle >>>>> part of the stalks with the broth and potatoes. Otherwise it's >>>>> not much different than how I would do it. Report back :) >>> >>>> Thanks, Jill. At first I was surprised at the potato, too, but >>>> most other recipes I pulled had a little thickener. The potato >>>> seemed like a nice option. I'll probably make it tonight. I'll >>>> let you know. >>> >>> Please do; I've got a pound of asparagus in the fridge and soup >>> would be lovely, but I've never made it before... >> >> Hey, I've got a question -- why is this soup made in a 3-quart >> "casserole", rather than a saucepan? Anyone know? >> > > I have no idea, and I seriously doubt that it matters. I simply > posted it verbatim. I haven't tried it yet. > > Wayne I'd use a deep saucepan :) Jill |
On Tue 15 Feb 2005 10:36:58a, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Tue 15 Feb 2005 09:05:37a, kilikini wrote in rec.food.cooking: >> >>>>> I went to the market to buy fixin's for Valentine's dinner - >>>>> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked >>>>> up a couple of artichokes and a lemon instead. Now (get this) John >>>>> wanted me to grill petit filets. Okay. $20/lb! Holy crap!>>>> >>>>> Jill >>>> >>>> Yep, good beef can be expensive. David will only eat filet and I >>>> will only eat ribeye. >>>> Wayne >>> >>> Yikes! haven't you people ever heard of sirloin? It's not that bad! >>> (Oops, don't tell TFM I said that.......!!!) >>> >>> kili >> >> I suppose it's not, kili, but I find it more tough than I want for a >> grilled steak. I use it ground, and I sometimes have the butcher put >> a sirloin through the cubing (tenderizer) machine instead of round >> steak. It certainly makes a premium chicken fried steak! >> >> We don't grill steaks that often. When we do, I want it to be the >> best that I can get. (Yeah, I'm a spoiled brat!) :-) >> >> Wayne > > I don't grill steaks often, either. In fact the last time I had a hunk > o' beef (snicker) other than pot roast was when we were on our trip last > October. BUT, I found a decent flank steak when I was shopping, too. > Good size and very reasonable (remember way back when it was > 79cents/lb?). So the next beef dinner will be grilled marinated flank > steak :) Teriyaki sauce, slices of ginger, lots of garlic, dash of wine > or maybe (unsweetened) pineapple juice. Grilled rare and sliced thin > across the grain. That's some good stuff! > > Jill Yep, flank steak is good stuff. I just don't associate it with "grilled steak", even though I would usually cook it on a grill. Teriyaki is a great prep for it! Wayne |
On Tue 15 Feb 2005 10:38:18a, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in >> rec.food.cooking: >> >>> One time on Usenet, (Gal Called J.J.) >>> said: >>>> One time on Usenet, Wayne Boatwright > said: >>>>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>>>>> Wayne Boatwright wrote: >>>> >>>> <snip> >>>> >>>>>> Hmmmm, the recipe looks good although it never would have occurred >>>>>> to me to put diced potatoes in cream of asparagus soup. However, >>>>>> it probably does make it nice and creamy when you puree the middle >>>>>> part of the stalks with the broth and potatoes. Otherwise it's >>>>>> not much different than how I would do it. Report back :) >>>> >>>>> Thanks, Jill. At first I was surprised at the potato, too, but >>>>> most other recipes I pulled had a little thickener. The potato >>>>> seemed like a nice option. I'll probably make it tonight. I'll >>>>> let you know. >>>> >>>> Please do; I've got a pound of asparagus in the fridge and soup >>>> would be lovely, but I've never made it before... >>> >>> Hey, I've got a question -- why is this soup made in a 3-quart >>> "casserole", rather than a saucepan? Anyone know? >>> >> >> I have no idea, and I seriously doubt that it matters. I simply >> posted it verbatim. I haven't tried it yet. >> >> Wayne > > I'd use a deep saucepan :) > > Jill I ended up using a dutch oven. This is a good recipe, and I will definitely make it again. The soup was delicious! I garnished it with a sprinkling of crumbled crisp bacon and freshly shredded parmesan. Wayne |
Wayne Boatwright wrote:
> On Tue 15 Feb 2005 10:38:18a, jmcquown wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in >>> rec.food.cooking: >>> >>>> One time on Usenet, (Gal Called >>>> J.J.) said: >>>>> One time on Usenet, Wayne Boatwright > said: >>>>>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>>>>>> Wayne Boatwright wrote: >>>>> >>>>> <snip> >>>>> >>>>>>> Hmmmm, the recipe looks good although it never would have >>>>>>> occurred to me to put diced potatoes in cream of asparagus >>>>>>> soup. However, it probably does make it nice and creamy when >>>>>>> you puree the middle part of the stalks with the broth and >>>>>>> potatoes. Otherwise it's not much different than how I would >>>>>>> do it. Report back :) >>>>> >>>>>> Thanks, Jill. At first I was surprised at the potato, too, but >>>>>> most other recipes I pulled had a little thickener. The potato >>>>>> seemed like a nice option. I'll probably make it tonight. I'll >>>>>> let you know. >>>>> >>>>> Please do; I've got a pound of asparagus in the fridge and soup >>>>> would be lovely, but I've never made it before... >>>> >>>> Hey, I've got a question -- why is this soup made in a 3-quart >>>> "casserole", rather than a saucepan? Anyone know? >>>> >>> >>> I have no idea, and I seriously doubt that it matters. I simply >>> posted it verbatim. I haven't tried it yet. >>> >>> Wayne >> >> I'd use a deep saucepan :) >> >> Jill > > I ended up using a dutch oven. This is a good recipe, and I will > definitely make it again. The soup was delicious! I garnished it > with a sprinkling of crumbled crisp bacon and freshly shredded > parmesan. > > Wayne Sounds like an excellent garnish! I'll be saving the recipe ;) Jill |
"Wayne Boatwright" > wrote in message ... > Sirloin was the "best" quality steak my dad would ever buy for grilling, > and I swore I would never buy them for the grill after I no longer lived > at > home. I flat out do not get the attraction to sirloin. Maybe my teeth aren't sharp enough, but I find them to be chewy and not fatty enough. Either give me a ribeye or filet or even a lowly chuck steak. I dislike lean beef. I know, if only I knew how to prepare sirloin yadda yadda yadda. nancy |
Nancy Young wrote:
> "Wayne Boatwright" > wrote in message > ... > >> Sirloin was the "best" quality steak my dad would ever buy for >> grilling, and I swore I would never buy them for the grill after I >> no longer lived at >> home. > > I flat out do not get the attraction to sirloin. Maybe my teeth > aren't sharp enough, but I find them to be chewy and not fatty enough. > Either give me a ribeye or filet or even a lowly chuck steak. I > dislike lean beef. > > I know, if only I knew how to prepare sirloin yadda yadda yadda. > > nancy You hit the nail on the head; it's "chewy". I believe (as with flank) you have to marinate the hell out of it. But I don't like sirloin compared to flank. Yes, flank is more tough initially but it somehow takes to marinade better (in my opinion) than sirloin. Jill |
On 15 Feb 2005 17:49:15 GMT, Wayne Boatwright > wrote:
>Yep, flank steak is good stuff. I just don't associate it with "grilled >steak", even though I would usually cook it on a grill. Teriyaki is a >great prep for it! > Try marinating a flank steak in commercial Italian salad dressing (Kraft's Zesty Italian rocks) for a few hours and then grilling it. Skewer some veggies to go with and baste them with the dressing. Yum! Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner." -- Duncan Hines To reply, replace "spaminator" with "cox" |
Terry Pulliam Burd wrote:
> On 15 Feb 2005 17:49:15 GMT, Wayne Boatwright > wrote: > >> Yep, flank steak is good stuff. I just don't associate it with >> "grilled steak", even though I would usually cook it on a grill. >> Teriyaki is a great prep for it! >> > Try marinating a flank steak in commercial Italian salad dressing > (Kraft's Zesty Italian rocks) for a few hours and then grilling it. > Skewer some veggies to go with and baste them with the dressing. Yum! > > Terry "Squeaks" Pulliam Burd Yep, I've done that as well. The reason I'll probably go with the "Asian" is if there are any leftovers I can cut the pieces up finely and use it to do a beef-broccoli stir fry and it's essentially already seasoned :) Jill |
On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 wrote:
> Can you move my marker on the RFC map? I don't know what happened but I'm > bobbing around in the North Pacific Ocean. I'm either on my way to > Thunder's house or to an Asian shoreline for some 'wok 'round the clock > food'. Thanks. > > Michael <singing> zoom, zoom, zoom... THEN place your marker. |
On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote:
>Can you move my marker on the RFC map? I don't know what happened but I'm >bobbing around in the North Pacific Ocean. I'm either on my way to >Thunder's house or to an Asian shoreline for some 'wok 'round the clock >food'. Thanks. > >Michael It's taken care of, Michael. Zoom in BEFORE placing your tag! Christine |
On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote:
>Can you move my marker on the RFC map? I don't know what happened but I'm >bobbing around in the North Pacific Ocean. I'm either on my way to >Thunder's house or to an Asian shoreline for some 'wok 'round the clock >food'. Thanks. *sniffle* There's an RFC map? Where's it? -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
Siobhan Perricone wrote on 28 Aug 2005 in rec.food.cooking
> On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote: > > >Can you move my marker on the RFC map? I don't know what happened > >but I'm bobbing around in the North Pacific Ocean. I'm either on > >my way to Thunder's house or to an Asian shoreline for some 'wok > >'round the clock food'. Thanks. > > *sniffle* There's an RFC map? Where's it? > http://myguestmap.lorca.eti.br/guest...an02&locale=en -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
Be careful. I ended up in the cold waters of Greenland and Christine
had to come and rescue me. http://myguestmap.lorca.eti.br/guest...an02&locale=en |
OK, I did it correctly the second time. In the Rosemount, MN, area (Twin
Cities), you'll see 2 bald guy icons (Ed <g>). Please delete the one with Pam and Ed for now. In the Woodland Park, CO, area (west of Colorado Springs), you'll see 2 blonde babe icons (me <vbg>). Please delete the one with Pam and Ed soon. We are moving you see, but we move very slowly! :-) Ya know, I came fairly close the first time. At least I didn't subject myself to hypothermia in the Atlantic! :-) Thanks so much, Pam |
On Sun, 28 Aug 2005 19:46:02 GMT, Mr Libido Incognito >
wrote: >Siobhan Perricone wrote on 28 Aug 2005 in rec.food.cooking > >> On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote: >> >> >Can you move my marker on the RFC map? I don't know what happened >> >but I'm bobbing around in the North Pacific Ocean. I'm either on >> >my way to Thunder's house or to an Asian shoreline for some 'wok >> >'round the clock food'. Thanks. >> >> *sniffle* There's an RFC map? Where's it? >> > >http://myguestmap.lorca.eti.br/guest...an02&locale=en Cool. I added myself. :) -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
| All times are GMT +1. The time now is 10:09 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter