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Old 08-20-2011, 05:10 PM   #21
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Quote:
Originally Posted by Dawgluver View Post
Potato soup is so good.

I keep rereading your posts, and am still cracking up. Thanks for a great afternoon of entertainment, Pacanis!

Your redskins will work fine with any " non-dessert " potato soup. Hope you try again!
Glad I could amuse you, DL.


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MUWHAHAHAHA
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Old 08-20-2011, 06:13 PM   #22
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Quote:
Originally Posted by pacanis

Glad I could amuse you, DL.

<img src="http://www.discusscooking.com/forums/attachment.php?attachmentid=11862"/>

MUWHAHAHAHA
Oh, the humanity!

Dang, that's gross! And that will sell pudding, how?
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Old 08-20-2011, 06:17 PM   #23
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No.... that's me after a couple spoonfuls of my potato soup last night.

You say pudding, I say potato...
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Old 08-20-2011, 06:33 PM   #24
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Pac, I'm laffin so hard I'm bangin the desk and about to fall off my chair!!
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Old 08-20-2011, 06:47 PM   #25
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Quote:
Originally Posted by pacanis
No.... that's me after a couple spoonfuls of my potato soup last night.

You say pudding, I say potato...
OK, when I stop laughing, I may come up with a snappy retort! Thought you were a little hairier, Pac!
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Old 08-20-2011, 06:52 PM   #26
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Originally Posted by pacanis View Post
Yeah, blech. There was no saving it. Not without turning it into 2 gallons of soup.
I fed it to Mr Insinkerator

I've heard that if you put a potato in a soup that has too much sugar in it, the potato absorbs the sugar then you can fish it out. Not sure how that applies to a soup made with potatoes.
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Old 08-20-2011, 07:47 PM   #27
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Oh Pac, I wish I had seen this before you got started. Being an evaporated milk aficionado I would have known right away that you wouldn't want to use sweetened condensed milk. Please don't give up on either potato soup or evaporated milk. I will post my potato soup recipe when I get a chance. Evaporated milk is a staple in my house as is potato soup. GW's recipe is probably excellent when using evaporated milk.
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Old 08-20-2011, 08:11 PM   #28
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Originally Posted by Dawgluver View Post
OK, when I stop laughing, I may come up with a snappy retort! Thought you were a little hairier, Pac!
No, I'm not hairy. That's just a picture I use on the internet.
This is the real me.
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Quote:
Originally Posted by Andy M. View Post
I've heard that if you put a potato in a soup that has too much sugar in it, the potato absorbs the sugar then you can fish it out. Not sure how that applies to a soup made with potatoes.
Something for Mr Wizard, Andy. Where's Alton when you need him?

Quote:
Originally Posted by Somebunny View Post
Oh Pac, I wish I had seen this before you got started. Being an evaporated milk aficionado I would have known right away that you wouldn't want to use sweetened condensed milk. Please don't give up on either potato soup or evaporated milk. I will post my potato soup recipe when I get a chance. Evaporated milk is a staple in my house as is potato soup. GW's recipe is probably excellent when using evaporated milk.
Oh I haven't given up on it. It was an honest mistake we've had some fun with. I just wish someone had caught the word typo when GW had posted this, but we've all been there where something has gone in one eye and out the other... or something like that
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Old 08-20-2011, 09:24 PM   #29
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Quote:
Originally Posted by pacanis

No, I'm not hairy. That's just a picture I use on the internet.
This is the real me.
<img src="http://www.discusscooking.com/forums/attachment.php?attachmentid=11868"/>

Something for Mr Wizard, Andy. Where's Alton when you need him?

Oh I haven't given up on it. It was an honest mistake we've had some fun with. I just wish someone had caught the word typo when GW had posted this, but we've all been there where something has gone in one eye and out the other... or something like that
Good job taking the flack, Pac. One hilarious ordeal!

Have a sister who slightly resembles you. She has a bit more hair, and her moustache is much bushier. Her favorite drink is vodka and sweetened condensed milk, with a side of french fries.
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Old 09-01-2011, 07:07 PM   #30
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We mix the potatoes reds with Idaho's, for texture, also like to add fresh tarragon to kick it up a bit..you gave me some good ideas will try yours...thanks...

I like 1/2 and 1/2 for the mix and throw in some soup mix and use the boat mixer...and some bacon chips on top...

thanks again..
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bacon grease, flour, potatp, recipe, soup

Another Creamy Potato Soup Rich Potato Soup Let me preface this by saying that Annie's soup looks wonderful, and that this recipe in no way competes with hers. It is simply another version to add to your recipe collection. It differs in that a roux is used to thicken the soup into a creamy and wonderful texture. Enjoy. I know that we did, as well as the others who shared this with me. This thick, rich soup combines the smoky flavor of bacon, ham, and veggies in a luxuriously creamy base that is sure to warm you to your toes in these cold winter nights. Serve with buttered bread or your favorite crackers, and a good herbal tea. Before we start, Im going to say this one time. We use bacon grease in this recipe. It is lower in cholesterol than is butter, and adds an unbeatable flavor to the soup. Ingredients: 2 large Yukon Gold potatoes, peeled and cubed 1 medium sized yellow onion, peeled and diced 1 stalk celery, washed and sliced 5 tbs. bacon greese 1 cup cubed ham 3 tbs. flour 12 oz. condensed (canned) milk 1 cup fresh milk (2%) tsp. liquid smoke Add 1 tbs. bacon grease to a large sauce pan and melt over medium heat. Add the onion and celery and stir for 1 minute. Add the potatoes and stir. Cook over medium heat, stirring every two to three minutes until the potatoes just start to brown. Add cup of water and cover. Cook for 15 minutes. While the potatoes are cooking, place the remaining grease into a small frying pan and melt over medium heat. Add the flour and stir until combined. Cook for two to three minutes, stirring every half minute or so, until the flour just starts to brown. You have just made what is called, a roux. Remove from the heat. Remove the pot lid and pour the roux into the potato, onion, celery mixture and stir. Add the canned milk while stirring and let come to a slow boil over medium heat. When the soup has thickened, add the fresh milk, and liquid smoke, and stir until it is incorporated into the soup. Add the ham and stir in. Serve piping hot. Seeeeeya; Goodweed of the North 3 stars 1 reviews
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