ronie dee wrote:My dad lived through the dust bowl and the great depression. Most men didn't have jobs so they were bums.
They traveled around the country as bums and got whatever work they could. He said a dollar a day and a bowl of soup
was the wage and that was sun up to sun down. The bums would live in camps and each would ask people who had gardens
and/or jobs for hand outs. All the bums would bring whatever they could get and throw it in pot of water on wood fire.
They called this Mulligan Stew. If you've ever been hungry and poor, Mulligan Stew tastes pretty good.
If you've ever went for a while without eating, a pot of plain beans tastes better than steak.
Ray Bunbury wrote:What a great idea!
We are gonna have loads of leftovers after the feast. Any inspiration on holiday leftover soup that would be extra tasty on dark winter nights?
Casie Becker wrote: Just put a little cooking oil in the bottom of the pan and stir the vegetables around until they start to change color. It's called caramelizing when you do it to onions, but most vegetables can get just a little searing on the edges. If I were to guess, the higher heat lets some chemical reactions happen that can't happen in water and it adds to the complexity of the flavors and helps get a visually appealing darker color to the broth.
Lisa Petrillo wrote: Brown all very well including the bones,
Julia Winter wrote:I don't think the risk is worth limiting myself
I think it's more important to avoid plastics and sugar and poisons.
Everybody has their own level of acceptable risk.
Until recently, it was thought that exogenous glycations and AGEs were negligible contributors to inflammation and disease states, but recent work has shown that they are important.
Exogenous glycations and advanced glycation endproducts (AGEs) are formed when sugars are cooked with proteins or fats.
These compounds are absorbed by the body during digestion with about 10% efficiency.
Browning reactions (usually Maillard type reactions) are evidence of pre-formed glycations.
Maillard reaction involves amino acids, whereas caramelization is simply the pyrolysis of certain sugars.
In making silage, excess heat causes the Maillard reaction to occur, which reduces the amount of energy and protein available to the animals who feed on it.
Joseph Lofthouse wrote:Great recipes. Thanks for sharing. Here's the recipe for the soup that I made last night
After the meat was well browned, about 1/4 cup of masa harina....
Mick Lowe wrote:Masa harina? Really intrigued? What is that?
Penny Dumelie wrote:I normally use the bones from chicken to make chicken broth. Add a couple caps of cider vinegar to pull all the goodness from the bones. Once it simmers over night, I will add more water, and leftover veggies - onion, garlic, carrots, celery. Let it simmer until all the healthy parts have been absorbed into the broth and then strain out anything solid.
We then use the broth like a tea (especially for anyone sick). We also use it instead of water to cook rice, use it as a soup base, use it for gravy instead of water... basically anywhere you would use water and want some extra nutrition and flavor.
I do the same with beef stewing/soup bones.