gimme some ideas what soup to make with this....
- Thread starter Tank Girl
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tarannau?
Erm, only why I do fried rice. And then it's ordinarily boiled and then chilled first if I can get time.
The only time I really fry rice from scratch is when I'm doing that 'roasted rice' stuff in Thai cooking. Goes all nice, nutty and crispy.
Do you mean that you allow the rice to absorb all the water rather than draining?
The best cooks only make a terrible mess when there are good people to clean up near them...
The only time I really fry rice from scratch is when I'm doing that 'roasted rice' stuff in Thai cooking. Goes all nice, nutty and crispy.
Do you mean that you allow the rice to absorb all the water rather than draining?
The best cooks only make a terrible mess when there are good people to clean up near them...
Oh. And rice in soup is good as well. Try it in a leek soup as a thickener instead of potato.
Or add loads of rice and cook it slowly in a congee type thing. My favourite soup as a child was my gran's 'rice chook' - essentially loads of ice cooked gluttinously in gloopy pork stock. Must learn to make that myself...
Or add loads of rice and cook it slowly in a congee type thing. My favourite soup as a child was my gran's 'rice chook' - essentially loads of ice cooked gluttinously in gloopy pork stock. Must learn to make that myself...
well my soup is now on the go, I'm not expecting it to be much cop though 
it looks a bit boring and old fashioned.
and then I remembered that I don't have a blender, but I suppose I can be totally retro and sieve it
it's got a couple of carrots, couple of spuds, an onion and some spring onions in it along with the hippy shit.
tarannau and foo's soups sound yum, but I only had boring stuff in.
it looks a bit boring and old fashioned.
and then I remembered that I don't have a blender, but I suppose I can be totally retro and sieve it
it's got a couple of carrots, couple of spuds, an onion and some spring onions in it along with the hippy shit.
tarannau and foo's soups sound yum, but I only had boring stuff in.
geminisnake
a complex mass of conflicting ideas
How long does a packet of suet last? Can you make lots of dumplings?
I like dumplings but I'm the only one in the house that does so don't bother but if suet lasts for ages maybe I could just make som for me.
I like dumplings but I'm the only one in the house that does so don't bother but if suet lasts for ages maybe I could just make som for me.
sheothebudworths
Up the bum - no babies!!!
Funnily enough, before Tanky and foo made me get drunk and smoke loads of fags 
I made some soup....darlink - how much stock?
Simple answer = just cover whatever veg you have in water/stock (add stock powder if you've no stock).
tarannau - I do chicken and sweetcorn soup too.....luverly!....sweat onions and garlic in butter till 'see through' then add some chopped spuds (1cm - 1" cubes - or half small new potatoes - depending how you feel really), a bay leaf and some mixed herbs and stock to cover...bring to the boil, then add chopped chicken breast, turn down and simmer gently for 15 mins....add a tin of creamed corn and a dash of milk.....bring back up to a simmer and serve with grated cheese on top (just try not to boil it at all after the meat goes in or it'll get tough).
Amounts...say half an onion, as much potato as you'd normally serve in a portion, half a chicken breast and half a tin of creamed corn
per person, although I'd cook a load and have it again the next day.
<drooooools>
I made some soup....darlink - how much stock?Simple answer = just cover whatever veg you have in water/stock (add stock powder if you've no stock).
tarannau - I do chicken and sweetcorn soup too.....luverly!....sweat onions and garlic in butter till 'see through'
then add some chopped spuds (1cm - 1" cubes - or half small new potatoes - depending how you feel really), a bay leaf and some mixed herbs and stock to cover...bring to the boil, then add chopped chicken breast, turn down and simmer gently for 15 mins....add a tin of creamed corn and a dash of milk.....bring back up to a simmer and serve with grated cheese on top (just try not to boil it at all after the meat goes in or it'll get tough).Amounts...say half an onion, as much potato as you'd normally serve in a portion, half a chicken breast and half a tin of creamed corn
per person, although I'd cook a load and have it again the next day.<drooooools>
Tank Girl said:the soup was a huge success, even though it sort of looked like what I would imagine gruel to look like. very tasty and filling
the teenager asked me to make it again
no dumplings markyd, I'm trying to not eat too much stodge
Oh but dumplings are good partic on shitty days like this
Tank Girl said:i know
I work next door to a west indian takeaway and everyday is a battle not to cave in to soup with dumplings in, or just dumplings on their own.
You know since i've left london the thing I missed most is west indian food. Curry goat and rice and peas. just can't get it. and you can't make it the saem. (i used to get it in Dalston)
geminisnake
a complex mass of conflicting ideas
Will people please stop talking about dumplings!! I forgot to buy suet, and because it's not a thing I usually buy I'll probably keep forgetting 
