That works for me!
New soups this season
- Thread starter Kevin86
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Got this today from Food Republic and immediately thought of all the comments on beans.
Canned Beans for Soups, Tip hope it helps someone!
Canned Beans for Soups, Tip hope it helps someone!
CharlieD
Chef Extraordinaire
A special thank you to all those who posted bean soup recipe and tips.
CharlieD
Chef Extraordinaire
Lagman soup.
But first a joke.
If you take Italian spaghetti, pour over Ukrainian Borscht, you get Uzbek soup with Jewish last name Lagman.
So here is Lagman. Though Uzbek claim the rights for this soup Kazakhs are the original Lagman makers according to Wikipedia, with roots going to China. I am not a food historian. I just like the soup. Hearty, with a lot of fresh herbs, it is a meal in a bowl, especially in the winter time.
Translation is Google's and mine. If have questions, do not hesitate to ask.
But first a joke.
If you take Italian spaghetti, pour over Ukrainian Borscht, you get Uzbek soup with Jewish last name Lagman.
So here is Lagman. Though Uzbek claim the rights for this soup Kazakhs are the original Lagman makers according to Wikipedia, with roots going to China. I am not a food historian. I just like the soup. Hearty, with a lot of fresh herbs, it is a meal in a bowl, especially in the winter time.
Translation is Google's and mine. If have questions, do not hesitate to ask.
I don't know why the people at that Indian market were so rude to me. Even the customers were rude. It was a very weird experience.
CD
Looked it up, sure sounds yummy there Charlie. Thanks for mentioning it. Definitely a new one for me!
Linda0818
Executive Chef
I had similar experiences at an Asian market I used to go to. Actually, the employees were fine. It was mostly the other customers that seemed to really have a problem with me being there. Granted, I did indeed feel like a fish out of water in that market because I was always the ONLY non-Asian in the entire place. And boy, did those customers let me know it. I would get looks from them, as though they were thinking what the heck is SHE doing here??? And one woman at the register, as we stood in line to pay, was blabbing on her phone. Then she suddenly, for whatever reason, glared at me and said "I'm in line here!"
Uhhhhhh, yeah, uh-huh, I can see that. That's why I'm standing over here.
I don't know what that was about, but that was the last time I went back.
I had similar experiences at an Asian market I used to go to. Actually, the employees were fine. It was mostly the other customers that seemed to really have a problem with me being there. Granted, I did indeed feel like a fish out of water in that market because I was always the ONLY non-Asian in the entire place. And boy, did those customers let me know it. I would get looks from them, as though they were thinking what the heck is SHE doing here??? And one woman at the register, as we stood in line to pay, was blabbing on her phone. Then she suddenly, for whatever reason, glared at me and said "I'm in line here!"
Uhhhhhh, yeah, uh-huh, I can see that. That's why I'm standing over here.
I don't know what that was about, but that was the last time I went back.
The Asian market here in Frisco is part of a large chain called Ranch 99 Market. I have no idea why they named it that, but I've been there several times.
The employees there are not what I'd call "friendly," but not what I'd call "rude," either. I can see how some people would perceive them as rude, but I don't think that is their intention. They certainly don't treat me any different than they treat their Asian customers. I can only guess that it is a cultural thing??? It doesn't bother me at all.
We are way off topic, so maybe this needs a new thread about ethnic markets. I've been all over the country, and to many countries. I've had good and bad experiences. It might make an interesting discussion.
CD
Linda0818
Executive Chef
Nah, it's okay, I'm done. Just wanted to respond to your post to let you know you're not alone in feeling 'the odd man out' in certain places.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 923
I'm staying off topic a bit..
It's pretty multicultural at our Chinese market.
White, black, Chinese with a bunch of Indians thrown in
Lots of Fresh produçe and thingy's that are difficult to find anywhere else
It's pretty multicultural at our Chinese market.
White, black, Chinese with a bunch of Indians thrown in
Lots of Fresh produçe and thingy's that are difficult to find anywhere else
pepperhead212
Master Chef
That's too bad you had that experience there, at your Indian market. I never found this kind of treatment at any of the stores here, and one of them, where the owners were from Chennai, in the far south of India, I used to take them my "excess" curry leaves, starting when curry leaves weren't readily available around here, except for dried, and they would share various snack foods, they used to cook there, in the back, and explain how they were made - many deep fried, but many they turned into air fried versions. Unfortunately, that was one of many places that went out of business, during the pandemic.
The first Indian store I had around here was a small place, smaller than one floor of my house, and they had a small butcher area in the back, where they cut up a lot of goats. The owners were muslim, and I found out later, Pakistani, not Indian, but much of the ingredients in the store were similar. I delivered mail to the strip mall, where the store was, and the second or third time in there, I asked the fellow about all the different lentils they had, and if any would "cook up" better, and not turn soft so fast, and he was glad to help me, immediately showing me the chana dal, which he explained was actually a type of chick pea, and showed me the other 2 yellow dal, that looked very similar, but softened up much faster. Unfortunately, they were only there for about 3 years, but a good thing was that he was moving to another location, much farther away, to open a larger store, and live in a larger place, where he was going to be growing a bunch of things, as well.
About 10 years ago, a Mexican store/restaurant opened right here in my town, which was unbelievable! I used to have to take a long trip to stock up on ingredients (before everything was available online), down in Avalon, PA, just S of Kennett Square - the Mushroom capitol where I'd also buy a bunch. A couple years after this place opened, I took the excess epazote I get, when I trim back the plant, and I just hate throwing things away! The first time I did this, I told the owner I "brought him a present", and I told him not to look at it, but smell it first, and after getting a perplexed look on his face, he closed his eyes, and smelled the bag, and immediately knew what it was, and looked at the epazote, looked back at me, and said "Where did you get this?!" I told him I grow it, and he said that the red epazote is the best kind, and even back in Mexico, you can't find it everywhere. I've also given him a bunch of my excess chiles, which he loves getting, and he always shows me his appreciation, when I do my shopping there. And he lets me know when some special items are in, like the corn tortillas, made with nixtamal, instead of masa harina.
I've never really been treated badly by any "immigrants", that I can recall.
Linda0818
Executive Chef
Would love to have a Mexican market close to me. I'm not sure if there even is one in my city somewhere. I would have to look for it. But, more than likely, it's not close to me anyway.
Cool story about the Epazote, and also giving the man some of your peppers. It's nice to have close, personal bonds like that.
CharlieD
Chef Extraordinaire
This is weird. I thought I posted the recipe. That is why I mention the translation. Really weird. Anyway. Here is the recipe.
Amounts are very approximate:
Meat, beef or lamb - 3 pounds
1 large onion
3-4 belle peppers
3-4 potatoes
3-4 carrots
1 bunch parsley
1 bunch dill
1 bunch cilantro
3-4 cloves crushed garlic
Noodles
*last time I used lamb, so I added few bay leaves.
All ingredients should be diced or cut small. I fry onion first, though the recipe I was given said to fry meat first. Anyway, fry onions till golden brown. Add garlic. Add meat fry on all sides. Add water to cover. Season, It should be spicy. This soup should be very thick. Cook until meat is done. Add bell peppers, carrots and potato. When everything is done add fresh herbs. Dry will also work, but not the same. Separately cook noodles. You can use spaghetti, or Chinese noodles, or what I like the best is Ramen noodles. Put the noodles on the bottom of the bowl pour soup over, serve.
Last edited:
CharlieD
Chef Extraordinaire
@CharlieD, how does this compare to solyanka? I'm interested in this because, that solyanka recipe you posted made a wonderful, tasty, filling soup. I like that idea of just putting the cooked noodles in the bottom of the bowl before serving.
Linda0818
Executive Chef
Thinking about it, I don't believe I've ever even seen lamb in my grocery store. I don't believe I've ever eaten it, either.
Belly button soup, a nickname because of the way the dumplings looked.
patijinich.com
And mote pata
www.discusscooking.com
Both were great soups. Craig and I both loved the second one. A lick the bowl and pan soup.
I'll post the recipe for the mote pata if anyone is interested.
@Badjak , there is always vichyssoise too!
Pinto Bean Soup with Masa and Queso Fresco Dumplings - Pati Jinich
Pinto Bean Soup with Masa and Queso Fresco Dumplings recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”
patijinich.com
And mote pata
What are you eating April 2, 2024?
Mote Pata, AKA pork, hominy and peanut butter stew, with cumin flatbread. Absolutely delish!
www.discusscooking.com
Both were great soups. Craig and I both loved the second one. A lick the bowl and pan soup.
I'll post the recipe for the mote pata if anyone is interested.
@Badjak , there is always vichyssoise too!
Even the cheaper cuts of lamb were and still are, too expensive for my family's budget. Alone now I admit sometimes, when they come on sale, I will buy myself a couple of chops, as a 'splurge'.
Andy M.
Certified Pretend Chef
I grew up eating lamb. It was inexpensive then. Costs too much to put in soup.
