Log in

No account? Create an account
From Twitter 02-20-2010 - MoonScape [entries|archive|friends|userinfo]

[ website | My Website ]
[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

From Twitter 02-20-2010 [Feb. 21st, 2010|03:02 am]

  • 09:26:24: No sun. Need to make bread. Want to write instead. Arvid and Dattur meet woods-folk. Urban Arvid is up to neck in ick, as he sees it.
  • 13:52:41: Stock is in freezer, except the amount in the pot that now has beef, tomatoes, green chilis, black beans, onions and garlic in it.
  • 19:24:43: Eating the soup. Oh...my. I am now ashamed of soups I made years back and considered just fine. Every one is a little different.
  • 22:42:38: When I skip making bread for a week or two, the first loaf out of the next batch disappears in a flash.
  • 22:59:40: New post up at http://www.paksworld.com/blog/ Arvid continues to stride boldly into trouble.

Tweets copied by twittinesis.com


From: (Anonymous)
2010-02-22 05:57 am (UTC)

The soups....

I have been more and more intrigued each time I see that you make soup... with roasted bones, then to stock, then to soup. I am mystified, as I have never really made good soup. Might you share your process and/or recipe?
(Reply) (Thread)
[User Picture]From: e_moon60
2010-02-22 06:40 am (UTC)

Re: The soups....

I've posted about the process and offered recipes on the LJ community sOupson: http://community.livejournal.com/s0ups_on/

My post on making stock is here:

Posts on making soup from homemade stock:

The key to good stock and good soup both is a high ratio of strongly flavored ingredients to water. That's why using stock as a soup base beats water--it already has a lot of flavor. You can make a good soup starting with water, but it's more difficult. Many people are timid at first about adding more "stuff" to the soup--especially things they think of as too strong-flavored, like onion and garlic. With a good stock, making a good soup is dead easy. (A good stock tastes good already...adding the soup ingredients just makes it better.)

My way of making stock is pretty much traditional, but not exclusive--if you're into Asian cuisine, for instance, you may want to add ginger or other Asican ingredients to the stock...or you may want to add other vegetables than I use.

(Reply) (Parent) (Thread)
From: (Anonymous)
2010-02-22 04:41 pm (UTC)

Re: The soups....

Thank you, thank you! I have only recently begun to follow these posts, but am a longtime fan of your work. I'll be trying the recipes/process very soon!
Be well~
Gretchen S.
(Reply) (Parent) (Thread)
[User Picture]From: e_moon60
2010-02-22 04:48 pm (UTC)

Re: The soups....

Gretchen, if you don't already have the giant stock-pot, you can halve the recipes for smaller pots...at least until you learn and know you like doing it. I got along for years with 10 and 12 quart pots.

The final soups can be made any size you want, really. I usually make them big enough for a couple of meals, which for us means about a gallon of soup (several people, several times) or more...if the soup's good, you'll find people will enjoy a quart as a gift.

May you have success! (And if it tastes wimpy...add more "stuff.")

(Reply) (Parent) (Thread)