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master steward
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Location: missoula, montana (zone 4)
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Nicole Alderman wrote:I'm thinking--and I am NOT Paul, so he'll be the final determiner--that store bought products that are minimully processed (like tomato sauce in a glass jar made with whole food ingredients and no preservative) would be okay. I'm thinking some of the canned broths would count if they were just meat/bone broth & veggies & salt, but bullion would be too processed.

But, I wouldn't spend the time taking pictures until you hear from Paul as to whether or not those ingredients are okay. Or, you can make your own bone broth! (Here's a thread on making tasty bone broth https://permies.com/t/73308/kitchen/favourite-bone-broth-recipes)

For sand badge, what Nicole said is perfect.

For wood and iron badges, this will no longer be the case.
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Location: Colorado County, TX, USA. 8b/9a. Humid subtropical, drought & flood prone
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Okay, so this recipe uses more store-bought ingredients than my typical meat-and-garden-veg soups, but an old oysterman friend of mine from the coast just brought me three quarts of fresh oysters, and this recipe is my dad’s and a favorite of mine growing up, so I decided to make it for us. It serves a bunch of people and contains approximately four trillion calories. I will give the recipe based on one quart of oysters since that’s what people usually buy. The batch I am showing here is three times the given recipe:

1 quart oysters, drained
1 medium onion, chopped
1 rib celery, chopped
½ cup green onion tops, chopped (only the green tops, not the bulbs or even the white parts of the stem, preferably)
¼ green bell pepper, chopped
½ stick butter
2 tablespoons oil
1 quart half-and-half
Seasoning to taste (I usually use salt, black pepper, red pepper, garlic powder, and/or Tony Chachere’s Green)

Here are pictures of the oysters draining and the rest of the ingredients ready to go:

The leftover green onion bulbs are in a cup with a little water because the tops will regrow and can be trimmed several times before they are too sad to bother with anymore (or you can plant them).

This soup should be made in a cast iron pot. I always freshly season mine right before making the soup, because I don’t use the big pot that often and the onions must be cooked to absolute death, stirring often to keep from sticking, in order to satisfy my father (who believes that onions which still retain a hint of moisture or are paler than peanut butter impart a mysterious “tin taste” to the soup).

After you sauté the onions, you add the other vegetables and let them cook, stirring occasionally, till tender when smashed with a spoon or tested between the teeth. They will barely cook more after this, so you want to get them done now.

Then you add the oysters and half the butter along with a preliminary round of seasoning on top (make sure not to overseason at this stage, since it’s not ready to taste), and give it a stir. Let them cook in their own juices until the edges begin to curl (or longer if you like your oysters more done), stirring every so often.

Now you add the half-and-half slowly in a thin stream, stirring constantly, and the other half of the butter. Stir occasionally while the butter melts and the half-and-half warms up. You do not want it to boil, or it will scorch. When it is a pleasant temperature for eating and you see little areas where tiny bubbles start to surface when you stop stirring (these will show up as pale spots on the surface), it’s ready.Turn off the fire so it doesn’t scorch. Season to taste and serve. You can add a little filé to your bowl right before you eat it, if you like, to enhance the flavor. It’s always better after a day or two to season, of course.

If you need to reheat, do so carefully and preferably in small batches. We ruined a whole pot one time by putting it on the stove to heat and not paying close enough attention, allowing it to scorch. Other ways we have ruined it include accidentally grabbing the cinnamon instead of the cayenne pepper and not tasting the half and half first, which turned out to be spoiled.

It can be served over white rice to make it go farther, like a gumbo, if desired.

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Staff note (Nicole Alderman):

I certify this BB is complete!

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I was craving a little taste from home so I thought I would take a shot at Portuguese Bean Soup. Usually it includes Portuguese sausage which adds a nice kick to it and a unique flavor. I'm sure you can't find Portuguese sausage in Montana plus not many people eat meat hear at Wheaton Labs, so I made a vegan version. Now this will only be for the sand badge because I threw in a can of diced tomato puree.
The ingredients include:
2 onions, olive oil, sesame oil, 1 head of garlic, a handful of carrots, green onion, 4 red potatoes, 2 cups of red beans (soaked overnight), black pepper, cayenne, paprika, ground cumin, salt, 1 jar of tomato sauce, 6 cups of homemade veggie broth, a little water, and parsley flakes.
You can add some sugar and oregano, but for some reason I didn't add those ingredients, and didn't have any fresh parsley available.
This was made in a slow cooker.
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some ingredients in action
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the broth
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Throwing it all in
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Staff note (Nicole Alderman):

I certify that this badge bit is complete--and looks delicious!

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Today's soup is slow-cooked, clay pot, miso soup.

The night before I make a jar of fridge-dashi by putting kelp and fish flakes in a jar with water in the fridge.  This is good for about 3 days.  In the morning, I take it out of the fridge and put it on the counter to warm up.

I scour the cupboard for veggies.  Today is cabbage, a sweet potato, an onion, and some dried green onions.  Oh and bacon.

I oil the clay pot with sesame oil which makes the soup tastes better and strengthens the pot.  Then I chop up the ingredients, maybe add some garlic, and put them all in the pot.  Add some miso and the dashi (fish broth), then put the pot on the temperature that maintains a light boil - about 3 on this burner.  It heats up slowly and after about 2 hours, everything is boiling and cooked well.  

Add more miso to taste.  

Here's a really good thread about making miso at home. https://permies.com/t/52034/kitchen/miso-home
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the ingredients
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all chopped up and in the pot
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cooked. Nice hot pad https://permies.com/p/872261
Staff note (Nicole Alderman):

I certify that this badge bit is complete!

My first bit of advice is that if you are going to be a mime, you shouldn't talk. Even the tiny ad is nodding:
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