We got an upright freezer and I do not miss digging through a chest freezer to get to the bottom at all.
Soup is a Magic Elixir
- Thread starter bae
- Start date
BigFrank
Forbidden Chicharron
I have almost pulled the trigger on a dedicated freezer several times over the last few years. They are super cheap and efficient. I worry about becoming a hoarder.
I store homemade stock by freezing it into ice cubes and vacuum sealing it. It’s easy to break off the amount I need and put the rest back in the freezer.
Sacrelicio
RV-Curious
Acorn squash/carrot/Honeycrisp apple/leek/shallot soup. Brown butter drizzled on top.
Sacrelicio
RV-Curious
We got a real basic Insignia one and it's life changing. Easy to stock up on frozen pizzas, or meat that's on sale, make stocks, save carcasses for stock, etc. But yeah I get the tendency to think of it as bottomless.
Same soup we made yesterday. Now with side of corn dog.
Lobster Bisque with Fried Bologna grilled cheese.
Pot Likker stew at Zingerman’s Roadhouse
iong516
🛼
Went to a kinda bizarre to me Chinese restaurant around the corner from Cellarmaker Howard st last night, looks like it’s an old shitty diner minimally decorated with a few Chinese wall hangings, oddly bright lighting, weird dingy place. 3 of us got the same menu but all were different somehow. Weird. My friend spoke to the staff in Chinese and set us up with some delicious hot and sour soup.
Imagine a soup based off of an Italian beef sandwich. The broth tasted like minced pickled peppers and veggies, large slices of tomato added, and a little curry seasoning perhaps?
Loved this, ate it with rice
Imagine a soup based off of an Italian beef sandwich. The broth tasted like minced pickled peppers and veggies, large slices of tomato added, and a little curry seasoning perhaps?
Loved this, ate it with rice
That looks like a slightly darker Sichuan sour beef soup, one of my favorite dishes.Went to a kinda bizarre to me Chinese restaurant around the corner from Cellarmaker Howard st last night, looks like it’s an old shitty diner minimally decorated with a few Chinese wall hangings, oddly bright lighting, weird dingy place. 3 of us got the same menu but all were different somehow. Weird. My friend spoke to the staff in Chinese and set us up with some delicious hot and sour soup.
Imagine a soup based off of an Italian beef sandwich. The broth tasted like minced pickled peppers and veggies, large slices of tomato added, and a little curry seasoning perhaps?
Loved this, ate it with rice
Homemade tortilla soup.
I saw this very late, sorry! Asked my mom for her recipe, which I love. Coming right up
Dunno how I’ve missed this thread before. I basically subsist on asian soups.
I happen to work a few hundred feet away from Menya Ultra, which has received a Michelin Plate. There was a lot of hype leading up to their opening and I wanted to hate it but the first time I went I was like “Oh goddammit it really is that good”. Out of the many, many ramen places I’ve been to, I’ve never had a tonkotsu broth that tasted like theirs – it’s got some funkiness to it that I really like.
And luckily I also happen to live fairly close to a place that makes excellent bún bò huế. Usually I am the only customer there who doesn’t speak Vietnamese. Cash-only.
This is my newest find of something I hadn’t had before, bún măng vịt, which is duck noodle soup with tender bamboo shoots.
And my all-time favorite, sundubu-jjigae (Korean soft tofu stew), specifically with mushrooms. I used to have this every week, but now gochujang gives me acid reflux so I have to eat it more sparingly.
I happen to work a few hundred feet away from Menya Ultra, which has received a Michelin Plate. There was a lot of hype leading up to their opening and I wanted to hate it but the first time I went I was like “Oh goddammit it really is that good”. Out of the many, many ramen places I’ve been to, I’ve never had a tonkotsu broth that tasted like theirs – it’s got some funkiness to it that I really like.
And luckily I also happen to live fairly close to a place that makes excellent bún bò huế. Usually I am the only customer there who doesn’t speak Vietnamese. Cash-only.
This is my newest find of something I hadn’t had before, bún măng vịt, which is duck noodle soup with tender bamboo shoots.
And my all-time favorite, sundubu-jjigae (Korean soft tofu stew), specifically with mushrooms. I used to have this every week, but now gochujang gives me acid reflux so I have to eat it more sparingly.
GetchaPull My mum uses this recipe but with some tweaks.
Less orange juice, just enough that you're like, "what am I tasting, is that orange"? And replace the mushrooms with bacon bits and/or very thinly sliced leeks. Although I guess the mushrooms would be nice too.
And it doesn't have to be French mustard. We use Dutch mustard, not as sharp and obviously ground in a proper windmill.
Ingredients
- 35 grams of butter or margarine
- 25 grams of flour
- 0.25 liter orange juice
- 2 vegetable bouillon tablets
- 1 egg yolk
- 1 teaspoon of turmeric
- 2 tablespoons of French mustard
- 0.25 liters of whipped cream
- 1 orange
- 150 grams (1 tray) oyster mushrooms
- salt
- pepper
Less orange juice, just enough that you're like, "what am I tasting, is that orange"? And replace the mushrooms with bacon bits and/or very thinly sliced leeks. Although I guess the mushrooms would be nice too.
And it doesn't have to be French mustard. We use Dutch mustard, not as sharp and obviously ground in a proper windmill.
Some other soups I’ve enjoyed…
Bún riêu, a Vietnamese noodle soup with tomatoes and crab/pork meatballs.
Mul naengmyeon, a cold Korean soup with a subtle beef broth and predominantly buckwheat noodles. This is a favorite hangover food for me.
Biangbiang, Chinese noodles that are very long and kind of chewy. This is one of my favorite Chinese dishes and there’s a biangbiang place a few miles from me, but I rarely go there because it takes forever for food to come out and it’s not the best quality. I took this photo at Biang Biang Noodles in Seattle and it was one of the best versions I’ve had.
And even though Menya Ramen is my favorite tonkotsu place, its popularity means that it’s kind of a pain to get a seat, so most of the time I end up eating ramen at Santouka, and specifically their toroniku, which is pig cheek. I love a chasu, but toroniku easily wins as my favorite cut of pork for ramen; if you leave it in the broth for a while sometimes it’ll literally fall apart. And Santouka is a whole chain, so if you live in a big city, especially on the west coast, there’s a decent chance there’s one near you.
Bún riêu, a Vietnamese noodle soup with tomatoes and crab/pork meatballs.
Mul naengmyeon, a cold Korean soup with a subtle beef broth and predominantly buckwheat noodles. This is a favorite hangover food for me.
Biangbiang, Chinese noodles that are very long and kind of chewy. This is one of my favorite Chinese dishes and there’s a biangbiang place a few miles from me, but I rarely go there because it takes forever for food to come out and it’s not the best quality. I took this photo at Biang Biang Noodles in Seattle and it was one of the best versions I’ve had.
And even though Menya Ramen is my favorite tonkotsu place, its popularity means that it’s kind of a pain to get a seat, so most of the time I end up eating ramen at Santouka, and specifically their toroniku, which is pig cheek. I love a chasu, but toroniku easily wins as my favorite cut of pork for ramen; if you leave it in the broth for a while sometimes it’ll literally fall apart. And Santouka is a whole chain, so if you live in a big city, especially on the west coast, there’s a decent chance there’s one near you.