All things food and drink.
is that a jaw in the soup?
whose jaw is that?
My enemy's jaw
It's chicken. That's the spine
I cook the soup with the chicken on the bone, then when it's done I take the chicken out and strip it from the bone and put it back in
I have two drumsticks and a thigh i think in there
I also have celery, celery root, an onion, a white parsnip in there just for the taste but they will all get removed once it's done
I'm also gonna make little flour/egg things that go in it(idk what these are called in english)
>little flour/egg things
Dumplings would be my guess
Yeah, dumplings is the translation, but I've always thought dumplings had to be filled with something. I'm not a chink, idk
oh shit, he was actually secretly an australian
I hate phoneposting so much it's unreal
looks tasty and comfy
Thanks. It was pretty yummy. Have you made any good soup recently?
Asian dumplings are usually filled with something, but chicken and dumplings is a pretty common dish in America where the dumplings are little balls of dough that get steamed in the broth. I'm not a food historian but it wouldn't surprise me if the dish originated from German or Polish immigrants.
Yeah that makes sense
I've had this type of soup all my life. Sometimes we make the dumplings real small so theyre bitesized, other times theyre the core ingredient of the soup so theyre made slightly differently and are large
I should probably try to make some type of asian dumplings in the future
I always keep chicken broth on hand, usually with thick with local pasta or thin with some other noodle, big soup fan.
I've reached the point on Culinaly where I look at everything in a picture other than the thing they're cooking and make a judgment about the OP before really looking at the food.
>hand painted aluminum
From this information I make the assessment that OP was raised poor, and has never strived to do things differently than what he grew up with or otherwise expand his horizons. Making such bad choices will obviously carry over to cooking, so before looking at what's in the pot I already know it's not going to be good.
What is the problem with iodized salt?
Also, i did not use that salt at all for the soup, that salt is mostly used when boiling something and the water is going to be tossed. For soup that's eaten and basically all food I use Himalayan pink salt from costco.
The pot im using is a mostly decorative pot my mom brought back from the homeland which she herself admits is a bad pot, but for the sake of making soup, it's fine
I dont know what melamine and formica are
As for your assessment, youre half right
We were fairly poor when I was a kid, though my parents shielded me from that. We are well off now and are not stuggling for money. I always try to become better at cooking and will one day surpass the level that my mom is (great. Fuck you)
As for your post, I can tell that you're deeply insecure in yourself because of your projection. A real man is someone who strives to build others up by pointing out their flaws and helping them improve in a kind and constructive manner. I do this with myself. Every time I cook, I isolste the problems and figure out exactly where I need to improve to become better. I've only been cooking for less than a year, but I've already improved greatly and am constantly getting better. You are a child because you provide no aid to those you deem need it. You simply judge and think that is enough. Not to mention your judgment is inherently flawed and filled with bias due to your own preconceived headcanon.
Grow up, homosexual
Iodized salt tastes bad due to the anti-caking agents used. You should be able to tell the difference if you do a simple comparison. No restaurants use iodized for that reason, and nobody who eats relatively balanced meals is lacking in iodine. If you want some actual advice, it would be that it was completely unnecessary for you to dice all the vegetables different sizes like that just for the broth. You could have rough chopped everything in a third of the time and it wouldn't have made any difference. I also wouldn't leave the skin on the chicken. It looks like that's a pretty traditional recipe, and there's nothing wrong with a little fat on the top of your soup, but I imagine you spent a lot of time unnecessarily skimming. And the generic English word would be "dumplings".
I do taste the difference between the salt, and again, I only use iodized salt when boiling something and the water isnt going to be eaten with the meal
I only diced the carrots and bellpeppers to be small because those are going to be eaten. The carrots are not intentionally all different sizes, I just need to get better at chopping them properly. The rest of the vegtables(celery, onion, etc) none of those are chopped at all. I removed those once it was done cause those wont be eaten
I'll consider taking the skin off next time. I did skim off the top, but it was mostly getting rid of the coagulated blood (i think that's what it is) that rises to the top. I like having it be a little fatty, tho anyways
Here's what the finished soup looks like
It tastes good
Not my best soup, but it tastes pretty good
>egg/flour puff things(again, idk what these are called. We call them găluști, i think)
>seasoned with salt, pepper, lemon pepper, and vegeta
>parsley and lovage added at the end, but I probably used a bit too much
Also, this is supposed to have some sour cream in it, for it to be "a la grec" but I only add that when it's served because if you leave it in the big pot it gets too sour the next day
never use store bought chicken to make soup, it's basically tasteless. if you are going to make soup out should be from cow bones, preferably grass fed.
I dont raise my own chickens unfortunately
Sopita de pollo
Ce cauti ba romane in acest loc departe de lume?
Uhhh. I have no idea what you're talking about bro. I'm definitely not Romanian and I dont speak Romanian and don't even know how to read it bro I cant read what you wrote bro I'm sorry I'm not who you think I am I definitely didn't have sarmale a couple days ago bro
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