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]

quote:

Originally posted by CheeseWit

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!"

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.

Eric

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
Knoxville, TN

Unctuous:(ungk’ choo-es)
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.

Eric

quote:

Originally posted by Al-The Mayor-Bowen

One iron..
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.
[V]

Al, I’m older than u but probably much uglier, and I think I can outrun ORT.

One iron..
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.
[V]

quote:

Originally posted by Sundancer7

quote:

Originally posted by Al-The Mayor-Bowen

We freeze the bone(s) from some of our BBQ Pork SHoulder to flavor the soup when it is that time of year. A few scraps of ‘Que may still be attached. (This is smoke-cooked not soaked in sauce).
A generation back the school where I taught would do a pot of pea soup on Monday (for the staff, not part of the kids lunch). On Monday it would be kind of watery, but by Thursday or Friday you could stand a spoon in it. I loved that thick sludge soup!

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
knoxville, TN

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