****Official Food/Recipe Thread*****

[Stoked]

Y'all put to darn much work into this. Catch ya a catfish an cook it on the fire with Tony Chachere's. I eat this 3-4 times a week.

Good for you.

I love catfish but I also love variety.

 

[Boris]

Good for you.

I love catfish but I also love variety.

Watcha talkin bout Willis? I cook up trout bass catfish craw fish crappie walley an all kinds of sunfish an salmon from Strawberry an even tuna steaks when my friend brings them back from Cali.. How's that for variety? Ain't no reason to overcook a steak in whatever generic cream of whatever soup when you can keep to the simple way to do it best.

 

[Stoked]

Watcha talkin bout Willis? I cook up trout bass catfish craw fish crappie walley an all kinds of sunfish an salmon from Strawberry an even tuna steaks when my friend brings them back from Cali.. How's that for variety? Ain't no reason to overcook a steak in whatever generic cream of whatever soup when you can keep to the simple way to do it best.

Good thing no one said anything about cooking steak in a "generic cream of whatever soup".

This is boring. bye

Edit: Fixed because Boris wants to feign ignorance.

 

[Boris]

If any of y'all wanna cool weekend I got this houseboat thingy out the swamps on Utah lake out by Springville. I live there a few months every summer an smoke the fish I catch To get me through the winter. It is off the first exit an then you go right down that dirt road until the good fishing area. Than we cast out bait for catties an jig for bass an another line hoping for carp. Damn those thinks are tasty.

 

[Stoked]

Just made 1 pot Zuppa Toscana last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.

 

[bigb]

Just made 1 pot Zuppa Toscano last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.

That sounds amazing. I'd have to double the recipe.

 

[Stoked]

That sounds amazing. I'd have to double the recipe.

As will I when all of my family is together. All the kids love it.

 

[LogGrad98]

Just made 1 pot Zuppa Toscana last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.

We add thinly sliced leeks to this, sweat them first in a little olive oil and salt to bring out the sweetness. Sometimes add a nice sweet onion or similar. It is a nice counterpoint to the bitter in the kale and the heat of the sausage to have a little sweet note running through it. Leeks are greatly under-appreciated and taste so great. Brighten up anything they are in without overpowering it the way onions can sometimes.

 

[Gameface]

So I just posted in the last restaurant you ate at thread, which was for One More Noodle House which uses really solid bone broth in their dishes. It's right there in the China City Shopping Center, where the China City Supermarket is, where I typically buy my beef bones for making bone broth. So after I ate there I went over to the supermarket and bought 16lbs of beef bones, went home and started some bone broth. It's Friday afternoon right now and I'll be done with the bone broth Sunday afternoon. I'll use some of it for beef stew, some for beef chili and probably have enough for one more thing, besides getting about a year's supply (about 1qt) of tallow (rendered beef fat) that I use for cooking, usually for browning/searing beef.

 

[franklin]

So I just posted in the last restaurant you ate at thread, which was for One More Noodle House which uses really solid bone broth in their dishes. It's right there in the China City Shopping Center, where the China City Supermarket is, where I typically buy my beef bones for making bone broth. So after I ate there I went over to the supermarket and bought 16lbs of beef bones, went home and started some bone broth. It's Friday afternoon right now and I'll be done with the bone broth Sunday afternoon. I'll use some of it for beef stew, some for beef chili and probably have enough for one more thing, besides getting about a year's supply (about 1qt) of tallow (rendered beef fat) that I use for cooking, usually for browning/searing beef.

You just gave me the greatest idea ever. I freaking love ham gravy on mashed potatoes. If you haven't tried it you are not living. But, cooking a ham just to get the drippings is an expensive way of going about it. So, I checked the Springville butcher shop and lard (rendered pork fat) is only $1.89/lb. I bet they'll throw the bones in for free and then I can make the broth portion of the gravy.

 

[franklin]

Just made 1 pot Zuppa Toscana last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.

This sounds pretty good. What does the heavy cream do?

I love soup because of the rich flavor profiles. I might make something similar to this for Murder Native Americans day. A sausage and lentil been knockoff version of Carabba's recipe.

 

[Stoked]

This sounds pretty good. What does the heavy cream do?

I love soup because of the rich flavor profiles. I might make something similar to this for Murder Native Americans day. A sausage and lentil been knockoff version of Carabba's recipe.

This is basically that sausage and potato soup at Olive Garden. The heavy cream just adds to the sauce.