Potato soup question

Discussion in 'Food & Wine' started by miketx, Oct 17, 2019.

  1. miketx
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    miketx Diamond Member

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    Yeah but it was so small I couldn't see what it was.
     
  2. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    In short....you can always add thickness to a pot of anything by making a roux or blending a part of your base.
    I actually prefer a roux if the pot is meat based.
     
  3. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Why you...!!!!!
    I'll get you for this!!!! It was supposed to be our secret!!!!
     
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  4. miketx
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    miketx Diamond Member

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    Ok, see I don't know what that is, roux or base, although I can look it up. however, the easy thing to do, in spite of me being mean to you, is just tell me what it means and I'll take it all back! :)
     
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  5. miketx
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    miketx Diamond Member

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    It looked like a small remote control for a garage door only different. Sort of looked like this:

    [​IMG]
     
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  6. TroglocratsRdumb
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    TroglocratsRdumb Gold Member

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    add cheese and bacon and onions and pepper
     
  7. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    A roux is a flour based thickener using the oil from your fats and equal parts flour, while a blended base is your basic ingredients in your pot ran through a blender.
    Say your dish is bacon based,you take the fat from the bacon and you make a roux with it.
    Thicken it up and add it to your dish.
     
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  8. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    You cant fool me!!!
    Thats a phaser!!!
     
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  9. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    I have the blueprints of every starship be they good or bad along with the TriCorder !!!!
    i bet you have tribbles as a pet!!!
     
  10. Care4all
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    Care4all Warrior Princess Supporting Member

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    my mother in law, who was a Texan, God rest her soul, made a delicious potato soup,

    in the pot she was going to boil the diced potatoes she would saute diced onion, a little bit of celery with cut up bacon bits, once the onions were soft and bacon bits crispy she added the potatoes and boiled them in a little chicken broth to just before they were fully cooked and the potatoes soaked in most all of the chicken broth.... I'm sorry I do not know her measurements of everything, I just know the ingredients...

    Then she would add a 50/50 mixture of milk and cream, or milk and half and half, with a tab or two of butter and boil the potato mixture in that to cook them the rest of the way, with salt and pepper...

    if it needed thickening, (some times the cream made it thick enough), she took out some potatoes and mashed them, and put them back in the soup, then sprinkled a little parsley over it.

    there was no other word to describe her potato soup that gives justice, other than

    YUMMY!

    If you are on any kind of diet, DO NOT TRY THIS, you can't help but go back for seconds...
     

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