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Who loves soup? (pg. 3)
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| Sushipunk |
"Directions: Heat 3 tablespoons of the oil in a Dutch oven"
lolololololol |
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| Silky Johnson |
| See?! A true c0re recipe. :o :stongue: |
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| Sushipunk |
| It does sound ing nice. 40 cloves of garlic though, that's pretty intense :wtf: |
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| Silky Johnson |
| Eh...it makes a LOT of soup. And of course the garlic is cooked down so it gives it more of that sweet/roasted flavour and not full on powerful garlic. It really is quite nice. |
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| Guest |
I also love Tarragon. I put that in EVERYTHING.
Gonna try that recipe this weekend. Now I'm intrigued. |
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| Silky Johnson |
Please report back and lemme know how you like it/what you think!
I WILL get around to posting the recipes from my bday soup book - was just too lazy to do it tonight. Feels too much like homework. :p |
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| Guest |
Oki dokes! Will do.
Yeah, that's why I gotta make this on the weekend. Last final tomorrow and then I graduate from this ing undergrad program finally. But then off to grad studies. Meh, at least I'll be done undergrad in a day.
I really have ZERO ing care in the world right now to study... trying so hard.
Maybe I'll just make some soup. |
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| Silky Johnson |
| Yes yes, make soup! Delicious nourishing soup! :D |
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| Yohan |
| quote: | Originally posted by chris1011
I actually haven't tried seaweed soup but am tempted to. How salty is it? I have a feeling it'd be pretty mouth-drying |
not at all salty, since you're presoaking the dried seaweed in water which gets rid of most of the salt before boiling it.
very simple dish too. you only need seaweed, soya sauce and a bit of garlic. a little beef |
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| Yohan |
| quote: | Originally posted by Silky Johnson
Eh...it makes a LOT of soup. And of course the garlic is cooked down so it gives it more of that sweet/roasted flavour and not full on powerful garlic. It really is quite nice. |
for me, a garlic is a must in chicken noodle soup
though i boil an entire chicken in a big vat. |
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| justin |
Bacon Ramen
Kimchee-flavored Nongshim ramen with Bacon,
7-Select peppered beef jerky,
and a poached egg
Sounds worth a try |
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