"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 08-12-2014, 06:50 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
I've never been a big fan of tomato soup, either, but I had the best tomato bisque at a casual restaurant near us - a bar, really. I asked the cook for the recipe and she gave it to me: 2 cans of diced tomatoes and a half cup of chicken broth. Whiz them up in the food processor and heat in a medium saucepan. Add salt, pepper and basil chiffonade to taste. I leave out the broth and like it better.

Peanut butter needs any kind of fruit jam - so it won't be so sticky
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-12-2014, 07:29 PM   #12
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by Cooking Goddess View Post
Some foods are just meant to be together - if only in a phrase! Do you have any foods that MUST include a certain side dish to make it "just-right"?

For me, if I'm serving something with BBQ sauce, it just has to have corn along side. Frozen or canned, fresh, whatever. There is something that tastes just-right to me when those are eaten at the same meal.

I know I have others, but what are your perfect pairings? And I suppose it goes without saying that pretty much anything goes with bacon.
Fish & chips
Cheshire cheese and an apple
Rich fruit cake and Philli cheese
Duck and garden peas
Asparagus and butter
Roast goose and braised red cabbage
Cauliflower and cheese sauce
Brussels sprouts and roasted chestnuts
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 08-12-2014, 07:31 PM   #13
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by GotGarlic View Post
I've never been a big fan of tomato soup, either, but I had the best tomato bisque at a casual restaurant near us - a bar, really. I asked the cook for the recipe and she gave it to me: 2 cans of diced tomatoes and a half cup of chicken broth. Whiz them up in the food processor and heat in a medium saucepan. Add salt, pepper and basil chiffonade to taste. I leave out the broth and like it better.

Peanut butter needs any kind of fruit jam - so it won't be so sticky
Or peanut butter and grated carrot. The carrot serves the same purpose. Extra yummy if the sandwich is made with home made bread.

Incidentally, tomato soup works well if you use orange juice in it
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 08-12-2014, 07:37 PM   #14
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by Aunt Bea View Post
Vodka and olives!

Pork and applesauce.

Pancakes and maple syrup

I am always curious about how these combinations came to be. If you look deep enough you usually see that it was simply what people had to work with at the time.

The pork and apple tradition probably came about because farmers butchered pigs in the late fall or early winter, in the days prior to refrigeration, when the cellar was full of apples.

The pancake and maple syrup tradition might have come about after a long winter when other supplies were exhausted and the maple sap started to run in the early spring.

The vodka and olives have me stumped!
In the case of pork and apples, in the past pigs were fatter that we are supposed to want them now so the tartness of the apple off-set the richness of the meat. Same with mackerel and gooseberry sauce - ooh,I missed that off my list of pairings.

Would maple syrup become available just in time for "pancake" day on the Tuesday before Ash Wednesday (the first day of lent)?

Vodka and olives? Well, you need something to give the vodka flavour. I haven't tried olives with vodka but I do enjoy an olive in my gin and tonic. Possibly because of the saltiness?
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 08-12-2014, 08:02 PM   #15
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Mad Cook View Post
In the case of pork and apples, in the past pigs were fatter that we are supposed to want them now so the tartness of the apple off-set the richness of the meat. Same with mackerel and gooseberry sauce - ooh,I missed that off my list of pairings.

Would maple syrup become available just in time for "pancake" day on the Tuesday before Ash Wednesday (the first day of lent)?

Vodka and olives? Well, you need something to give the vodka flavour. I haven't tried olives with vodka but I do enjoy an olive in my gin and tonic. Possibly because of the saltiness?
Yes, in my area the maples are tapped between mid February and mid March depending on the weather. You need day time temps above freezing and night time temps below freezing to get a good run of sap.

Don't forget to have a big bowl of dill pickles standing by, to cut the sweetness!
__________________
Aunt Bea is offline   Reply With Quote
Old 08-12-2014, 10:14 PM   #16
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,315
Quote:
Originally Posted by GotGarlic View Post
I've never been a big fan of tomato soup, either, but I had the best tomato bisque at a casual restaurant near us - a bar, really. I asked the cook for the recipe and she gave it to me: 2 cans of diced tomatoes and a half cup of chicken broth. Whiz them up in the food processor and heat in a medium saucepan. Add salt, pepper and basil chiffonade to taste. I leave out the broth and like it better.

Peanut butter needs any kind of fruit jam - so it won't be so sticky
Yum, sounds easy and good. That's awesome that they shared the recipe with you, GG. I'd mix in a bit of half and half towards the end of the cooking time.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-12-2014, 10:32 PM   #17
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,315
Pulled pork sandwiches and cole slaw
Artichokes and melted butter
Roasted sweet potato fries and cinnamon

That's about all I can think of right now. :-)
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-13-2014, 03:34 AM   #18
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,276
GG, that recipe is easy enough even Himself could make it! I could use the immersion blender on it instead of the food processor, right? Less clean-up.

Cheryl, I like the splash of half-and-half in the tomato soup. I'll have to try a bit that way to see if I like. And if it's a "bisque" it really should have a bit of sherry too, right?

MC, I take it "Cheshire" is a type of cheddar? Cheddar is good, but I prefer slicing the apples, then smearing a bit of peanut butter on each slice. Tastes like a caramel apple - without pulling my teeth out. Never tried fruit cake with Philly since we rarely have it in the house, but I do buy a can of Boston Brown Bread every now and then to have with cream cheese.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 08-13-2014, 04:56 AM   #19
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
When I make a tomato sauce (for pasta) that has pancetta in it, I always find it goes really well with diced
carrot, celery and onion lightly sauteed altogether before adding the tomatoes.

In fact, onion and garlic seem to go together in many dishes.

I always like a poached egg with a small cherry/plum tomato (uncooked). Eating the tomato with the egg white make it more enjoyable to me.

Soft boiled eggs and "soldiers"! Guess you all know what that is.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 08-13-2014, 07:30 AM   #20
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,057
Quote:
Originally Posted by Aunt Bea View Post
Vodka and olives!

Pork and applesauce.

Pancakes and maple syrup

I am always curious about how these combinations came to be. If you look deep enough you usually see that it was simply what people had to work with at the time.

The pork and apple tradition probably came about because farmers butchered pigs in the late fall or early winter, in the days prior to refrigeration, when the cellar was full of apples.

The pancake and maple syrup tradition might have come about after a long winter when other supplies were exhausted and the maple sap started to run in the early spring.

The vodka and olives have me stumped!
One of the reasons for pork and applesauce is that when the apples started to fall off the trees, the rotted ones were fed to the pigs. They were also fed the mash from making cider. Then sometime in November when the harvest had ended it was time to slaughter the pigs. It seemed that the apples were believed to make the pork meat more tender and sweeter. Or so the story goes.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
bread, butter, egg, eggs, ham

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.