/ck/ - Food & Cooking

>>4284752
A potager would be the soup specialist in a full traditional brigade. Otherwise I dont think theres a name for it.
For me? Fucking posole. So god damn good. It tastes like warmth.
also
>cioppino
>tom yum
>matzoh ball soup

pic related

>>4284760
>>matzoh ball soup

I love that too. It's great living in New York because I get my Jewish friends to make that stuff a lot. Jews make the second best food on Earth next to the Indians IMO


The best Lobster Bisque I ever had was the Lobster Bisque at this place called Bonefish Grill on Staten island. It was so creamy and the broth was so rich it was like nothing I ever had before. I can't wait until summer when it is in season again

mine's a sort of asian chicken wok soup. self made ofc.

I just made my own stock for the first time from the carcass of a roasted and carved chicken. Only thing I'm worried about is that it's not gelatinizing when cold.

Anyway, what are some good soup recipes I could make with this? Or any other applications, really.

Spicy Cabbage Soup with Sausage.

Haven't made it in years because I have acid reflux now, but back in the day it was my favorite soup ever. It's a modification of my grandma's vegetable soup.

>>4284777
I'm gonna try making my own stock too, bought a whole bird today and chopped it up and saved the chicken back for stock.
From what I understand the stock will remain liquid, if you put it in the fridge the fat will float to the top and harden, remove it and discard it, use the stock within a few days or freeze it in a container for up to 3 months.

First dish I'm going to try is this, Hungarian Goulash. I have done it with store bought stock and it was awesome so I'm hoping to take it to another level with homemade stock.
http://www.youtube.com/watch?v=nJzDfRIb9T0

>>4284777
>>4284790

Cook the stock longer. It takes time to hydrolyze the collagen in the carcass.

It's quite possible to make tasty stock without doing so, but the gelatin that makes the stock set up in the fridge imbibes the fluid with supernatural awesomeness.

Also use more bones. And skin.

And cook it longer.

I'm not a big soup fan, but I'll be damned if super simple chicken noodle soup isn't just about the best thing ever when you have a good stock.

Just carrots, celery, noodles. Extra credit for stars or alphabet shapes.

Sometimes when I'm feeling CRAZY I'll add kale.

Aint nothing like a good bowl of borscht on a windy day.

>>4284790
>>4284852
Pro-tip pressure cookers make excellent stock in 35 minutes.

>>4284790
> if you put it in the fridge the fat will float to the top and harden, remove it
yes
> and discard it
why the fuck would you waste it? roast some chicken in it. seal a terrine with it. fucking hell

>>4284871
why no onion?

>>4284945

No super important reason. It's in there, sometimes, I just don't consider it necessary. There was an onion in the stock pot, after all, and onions in the final dish don't bring much to the party texturally or visually.

>jews
>best food on earth

>mfw i live in NYC

>mfw I WILL TAKE THAT CHALLEGE BECAUSE I HEARD THEIR FOOD IS BLAND AND MUST VERIFY WHAT MY CHEF HAS SAID.

>you faggots wanna meat up or what?

>>4285323

no thanks, you sound like the kind of person that makes people avoid real life 4chan meetups

>>4285323
you a real life commis?

>>4285323
Whoever said Jewish food is the "best food on Earth" is a white-as-tar Jew trying to cling to some semblance of non-American culture. Jew food is fucking disgusting, and yes, BLAND.

There's a Jew bakery on Bowery or someshit called Moishe's? Pigdisgusting.

maybe i should go there tommorow and take a pic with the jews there at moishe.

in culinary school,
>had two stages set up, one with job offer,

WD50& 4seasons
gotta wait till mah knife kit comes in before i can go.
>also sent in a request at the london and gotta call the lincon at the met opera house back before 3pm mon-friday to talk to the head chef, they offer stages to culinary students.

>so yes, i am a real commis.

as for meeting up, trust me, i'd just be a bit excited with a lack of social skills and no mental filter, we'd have fun anon.

>legit offer: i will wash your dishes and clean your kitchen for food/money. because i'm a hobofag.

Best soup I had was some "moroccan" shit from Whole Foods that had lentils, tomatoes, and cilantro in it.

But I'm also a sucker for some good minestrone. Yuurrrrm.

Breaking news! Three fatally stabbed during internet meet-up. "My knife set came in," said the primary suspect.

>>4285429

lol'd

also looking forward to getting 20 missed calls on my cell phone when I'm at work and then having him call my boss because he couldn't get in touch and it was an emergency. the emergency was he had friended me on facebook 3 hours ago and I hadn't accepted yet.

Favourite soup? Some shit my grandmother makes. She calls it salad-soup. It's got lettuce/cabbage, carrots, god knows what else in a chicken broth.
No idea how she makes it. Greasy as fuck. Delicious and makes me think of hot summers in Hungary. Need to ask her to write down how to make all of those goddamn soups she'd make.

>>4286212
it's salad soup
and it also should have some celery

I like thick soups, and I like cream soups too as long as they're not thickened with corn starch or just all heavy cream.

Lentils and/or sweet potatoes, cooked and blended, make great soup bases, and I eat that peasant shit constantly. Great for pooping.

New England style clam chowder, as prepared by my grandmother's best friend Peggy.

Red lentil soup with onions, tomatoes, cinnamon and all those indian type spices. Tasty.

My old school used to make some excellent creamed tomato soups and mushroom soups, with freshly baked breadrolls on the side. Shit was glorious.

Damn it /ck/, now I'm all nostalgic.

>>4288547
And today was the day I learned /ck/ doesn't have spoilers.

>>4285437
sounds about right.

>>4285429
I LOL'D SO HARD.
>it comes in friday ;_;
>>4288464
the hell does chowder in chowder soups even mean!?

>>4289322

how many times is this guy going to get permabanned before his tripcode filters to autoban?

Soup Nazi, of course.

>>4289853
i WAS right, he was banned yesterday