On Sun, 22 Mar 2009 11:25:15 -0400 Rich Thomas
<richthomas79td...@constructivity.net> wrote:

> If you coat that beef in some flour/pepper and brown it in some olive 
> oil or some such before cooking it, rather than just boiling it 
> straightaway, you will get lots more flavor and the flour will thicken 
> things up a bit too as it all cooks.

I thought about browning the beef, but decided against it as too much
extra work. It turned out wonderful as it is, but I'll keep browning in
flour in mind for next time. This was my first time making beef soup; I
usually only make turkey soup the day after Thanksgiving (a tradition in
our house).


> Veggie soup -- go to the store or farm stand and get whatever they have 
> fresh. This time of year root veggies are good, as is cabbage.  Get some
> 
> frozen veggies (much better than canned, and cheaper) like beans, corn, 
> spinach, kale, okra, etc. and dump it all in a pot.  Add a fair amount 
> of canned tomato juice, paste, crushed, chopped, whatever to give liquid
> (and salt, but no extra salt).  THEN, the thing that will really set it 
> off and have people asking "mmmmm what is in that?" is to dump in a bit 
> of chile powder, some Jamaican curry powder, and just a small bit of 
> cinnamon (you really don't want to taste the cinnamon, but just a hint 
> will add some really interesting flavor).  I like to make mine more like
> 
> a stew, not too liquidy, but YMMV.  If you REALLY want to make it yummy 
> good, take some of all those root veggies, cut up in chunks, toss with 
> some olive oil and garlic and pepper and maybe herbs de provence and 
> just a touch of salt, put them in a big pan and bake them for 3-45 min 
> in the oven to roast them up, stir them a coupla times, then toss them 
> in the soup.  The roasting really concentrates the flavors and the 
> sugars -- this is good too just as a side dish instead of boring spuds 
> or boiled/steamed  veggies.
> 
> A nice thick dense bread of some sort goes well with it.
> 
> --R
> 
> Craig McCluskey wrote:
> > I can't really top Don's gourmet pickup restoration techniques, but I
> > did have a good time cooking today.
> >
> > Yesterday, Shirley boiled some beef ribs (which were on sale at the
> > local Smith's) so she could then freeze them and have them on standby
> > when she needs something relatively easy for dinner (defrost, slather
> > with barbecue sauce, broil until nice and bubbly, serve). Well, she
> > had this left over pot of beef broth. Too good to throw away.
> >
> > So today I went to Smiths, got some chuck steak for $1.79/#, carrots,
> > celery, mushrooms, a couple of white potatoes, and Roma tomatoes (we
> > had onions at home). At home I chopped up the beef and put it in the
> > pot to boil while we chopped up vegetables. After letting the beef
> > cook for awhile, we threw all the vegetables in and let it boil for a
> > few hours, adding replacement water periodically. I then threw in
> > salt, black pepper, and some other spices which I forget at the
> > moment. Ready in time for dinner and it was great. We put the
> > remainder in containers and put them in the freezer. Ten meals for the
> > two of us for about $15. Such a deal.
> >
> >
> > Craig
> >
> > _______________________________________
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> >
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> >
> >   
> 
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--- 
Craig McCluskey

Present: 1982 240D/3.0 (Euro 1984 617.912 engine, 4-speed) 250 kmi
         1994 E420     117 kmi
   Past: 1964 190Dc
         1972 220D/8
         1972 220/8
         1987 190E/2.3

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