Mmmmm, Elise. I can just taste that soup from your description.
My solution to the Hambone Dilemma is to cook the leftover hambone in water to cover, along with celery, carrots, onions, garlic, a couple of cloves and some herbs. After a couple of hours, I strain the broth and then return it to the pan and boil it until there’s only about 2 cups left. I cool it and pour it into an ice cube tray; then when frozen, pop out the cubes and put them in a freezer bag. I add a couple with the water for split pea soup or bean soup – sort of like homemade boullion cubes with lots of flavor but they hardly take up any room in the freezer. I have done the same with turkey carcasses, pork rib bones (great with lentil soup), etc.
Elise, My Little Lambie-Pie,
They’ll never be another EWE[:I]
You guys rock! I just made what may be the best split pea soup EVER made! I soaked the hambone overnite in water, changing the water twice. Then I brought it to a boil with a bag of split peas (no whole dried peas in the market) a little chicken stock, water, thyme, bay leaf, parsley and 1 baking potato. Then I turned it down to a simmer. I sauteed and added (diced)1 onion, 3 celery stalks, 3 cloves garlic, and 1 1/2 cups carrot. After 2 hours, I removed the hambone and took the ham off, which I put back in the pot. I mashed that baking potato up against the sides of the pot to thicken the soup. Then I added 2 diced White Rose potatoes, 1 diced Garnet sweet potato, and a Polska Kielbasa (cut into 1" pieces). A little freshly ground pepper, another 1 1/2 hours on the stove and IT WAS SOOOOOO GOOOOOD!!!! Thank you!!!
PS. Is greasy mutton rambunctious???
I really think we’re ready for a humor thread![:o)][:D]
And I appoint CheeseWit the Moderator of it!
Did you hear about the guy who sat at the counter in a diner and ordered chicken soup. The waitress takes the order and yells back to the chef, "one chicken". The customer changes his mind and asks for Pea soup. Without missing a beat, the waitress yells out "hold that chicken and make it pea!"
Unctuousity (which I’m pretty sure isn’t it the dictionary) is my favorite of food qualities; greasy and ointment-like don’t convey the beauty that is melty collagen, rendering fat and lip-smacking goodness. Some people crave Golden Brown and Delicious, I crave rich, fat-laced, chewy/gooey.
Cosmos, I am glad you looked it up. I did not want to ask[:D]. Always need to add new words to the vocab. This poor old East Tennessee boy ain’t use to those citified words.
Paul E. Smith
1. Having the characteristics of oil or ointment: Greasy
2. Containing or composed of oil or fat.
3. Abundant in organic materials <unctuous soil>
4. Marked by affected, exaggerated, or insincere earnestness : offensively smooth or suave <unctuous flattery>
Man, thanks, I had to look that one up. Which one were you shooting for? You mean like gamey and greasy? If so, the legs I can get at the store are not at all.
You know, the smoked turkey leg idea is pretty good; there’s a local soul food place that uses them in their greens, and they’re quite delicious, if not especially unctuous.
Al, I’m older than u but probably much uglier, and I think I can outrun ORT.
I’m gonna deputize ORT to patrol the food-stops in Georgia and keep you eating at home if’n you keep reminding me that being retired also means I am not a "Spring Rooster" anymore.
Mayor, I had never quite thought of it like that but you are exactly right. Thick Sludge soup[:D]
That was funny. Had it all the time in high school. Sorta like it also.
Glad you are now a moderator. You are the best.
Paul E. Smith
So Al is now a roadfood cop too. I must watch what I say. Al, I really didn’t mean it when I said you watched the Mason Dixon line being made, you just read about it in the following week’s newspaper[:)]
I use smoked turkey drumsticks, as we rarely eat ham. They impart the needed smokey flavor, and I think the meat has better texture.
I add some heavy cream at the end of the cooking process to my pea soup. Also I found adding diced turnips adds another enticing layer of flavor to pea soup.
No, those Hindu cows are too tough after they’ve stopped giving milk.
Eric, Who Likes Beefmaster, But Has No Idea How They Milk
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