What's cookin', good lookin'? Part II

[cfuhrer]

A stupid question regarding your previous post... What is cream of chicken? Cream of chicken makes me think of the chicken dessert I had in Istanbul and it somewhat diminishes my appreciation for cream of chicken instantly. And I don't think there's anything like that in the States, so it must be something else.

I know, I could google, but letting people see my stupidity is more fun.

I now think of the chicken pudding when I open a can, also.

It is a cream soup base with small chunks of chicken and a chicken bullion-ish-ness to it. Most often found in condensed form near the chicken noodle soup.

I'm not sure how wide spread condensed cream soups are or if they are uniquely Yankee. But here we have many of them. Cream of mushroom, cream of celery, cream of chicken. I feel like I'm forgetting a couple. High culinary art, they are not.

I've started working on making scratch-made cream soup base - but for a quick and easy "dump and dine" dinner they are nice to have in the pantry.

 

[seela]

I now think of the chicken pudding when I open a can, also.

It is a cream soup base with small chunks of chicken and a chicken bullion-ish-ness to it. Most often found in condensed form near the chicken noodle soup.

I'm not sure how wide spread condensed cream soups are or if they are uniquely Yankee. But here we have many of them. Cream of mushroom, cream of celery, cream of chicken. I feel like I'm forgetting a couple. High culinary art, they are not.

I've started working on making scratch-made cream soup base - but for a quick and easy "dump and dine" dinner they are nice to have in the pantry.

Thanks for the explanation! I think I was confused, because I know cream of wheat and I was imagining something similar, but made of chicken, so it messed with my mind a little and brought forth the flashback to chicken pudding.

I don't know if we have anything like that here. Cream based soups are popular enough, but I've never used any special soup base for them.

 

[La damnee elle la licorne]

 

[MeekMe]

The talk of soba inspired me. Zaru soba and salmon cakes.

 

[gracie920101]

Cream of tomato!!!! The soup to eat after swimming in winter.

I make a wicked tomato basil soup. Nice and thick served with a dollop of sour cream. Mmmmmm!

 

[seela]

The talk of soba inspired me. Zaru soba and salmon cakes.

That looks great! But how do you eat it and what's the broth?

 

[seela]

Lunch is served!

Perch, caramelized fennel, red onion and peas and lemon dressing.

 

[Zionisacat]

There's four lamb shanks in the slow cooker. The smell is driving me batty.

 

[La damnee elle la licorne]

 

[MeekMe]

That looks great! But how do you eat it and what's the broth?

It's eaten cold and the noodles are dipped in the sauce which is a strong dashi stock with soy. It's a little bit sweet too. You put the green onion and wasabi in the sauce and after if you've reserved some of the noodle cooking water you can mix it with the sauce and drink it after.

 

[seela]

It's eaten cold and the noodles are dipped in the sauce which is a strong dashi stock with soy. It's a little bit sweet too. You put the green onion and wasabi in the sauce and after if you've reserved some of the noodle cooking water you can mix it with the sauce and drink it after.

Oh that sounds interesting!

Thanks, I've learned so much about Japanese food culture from you.

 

[La damnee elle la licorne]

 

[OralDave]

Rhubarb and a lot of it since it's been a few weeks since it's been harvested. Rhubarb strawberries and apples. Actually I'm just supervising. And I'm always available to taste test, be it rhubarb pie or rustic bread.

 

[cfuhrer]

Last night we went out for Chinese. We hadn't been out in a while and out for Chinese in over a year. It was good.

Tonight? I'm not sure. I have a real itch to make lentil and sausage soup. But that's not really summer fair. I'm not even sure I want to eat it, just make it. I have a couple steaks we could grill or I could make meatloaf.

I just don't know.

ETA: maybe I'll make the lentil soup and then either can it or freeze it.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[OralDave]

Yum!

Feel good to be back?

I guess so. I need time to absorb everything... and I feel energized. Let's see how long that lasts . Hope you're finally getting rain. Or do we have it all here?

 

[La damnee elle la licorne]

 

[seela]

I made beet and carrot bread rolls this morning and they turned out really great. I've been keeping my nails short lately and it's led me to baking most of our breads again.

And for dinner I'm making venison meatballs with broccoli.

 

[cfuhrer]

Nothing sounded good at breakfast time, as happens frequently in the summer time. But breakfast is very important, especially because my days frequently involve manual labor.

So I had a salami sandwich with lettuce on french bread.

 

[seela]

Rhubarb everywhere! I'm making spicy rhubarb chutney and rhubarb and strawberry jam. I'm also contemplating making a rhubarb pie. One of J's coworkers asked recently if I'm gonna go on a baking overload soon, because when I do, J always brings the stuff to work. So maybe today's the day.

On the dinner front I'm making sheep polypore and chantarelle sauce and I'm serving that with potatoes and leftover venison meatballs from yesterday and probably marinated herring as well, because it needs to be used up.

 

[gracie920101]

I couldn't stand it. Too many posts about soup.

Caldo de pollo on the stove tonight and it's smelling delicious.

 

[MeekMe]

A very lovely person sent me some goodies.

I baked an almond flavored cake today and poured blueberry sauce over it. Yum!

 

[Miles Long]

Bone-in New York strip and green beans for me tonight

 

[cfuhrer]

Bone-in New York strip and green beans for me tonight

<<<< jealous.

Canned soup. The man is not feeling well.

I found myself with a small amount of black beans left over so they are getting the same treatment as the lentils. Cooked up with a handful of freeze dried veggies and some cooked up sausage - then into the freezer for later.

ETA: We were out of sausage crumbles but I stumbled on some chorizo so used that. I'm hopeful for the results.