London broil,,,,, :-\ it has been along time,,,,,, >:( but it time,,,, :D don't many people know this but I once owned a restaurant,,,,,hehe ,,,,, I hired a chef and he taught me some stuff,,,,,, ;) French onion soup,,,,karats,,,celery,,,onions,,,cabbage,,,,new potatoes,,,,red potatoes,,,mushrooms and a little bay leaves and I but beef ribs in for a little fat,,,,,,,, ;D
Looks tasty, Benni !
err, shall get in the truck and start driving? how long are you going simmer that?
That looks great, I just assumed that Benni ate fish for dinner every night! - john
No possum ?? ................... ;D
Cheers:
Todd
Quote from: Hardy Boy on October 27, 2020, 04:03:37 PM
No possum ?? ................... ;D
Cheers:
Todd
Are you hinting at the color of my friends neck? :D Dominick
Quote from: Benni3 on October 26, 2020, 04:50:57 AM
London broil,,,,, :-\ it has been along time,,,,,, >:( but it time,,,, :D don't many people know this but I once owned a restaurant,,,,,hehe ,,,,, I hired a chef and he taught me some stuff,,,,,, ;) French onion soup,,,,karats,,,celery,,,onions,,,cabbage,,,,new potatoes,,,,red potatoes,,,mushrooms and a little bay leaves and I but beef ribs in for a little fat,,,,,,,, ;D
that london broil looks pretty similar to a meat/bones soup we have in Mexico, we call it " Caldo de res" (Beef soup)
is made with beef ribs and big leg bones with marrow and lots of vegables in thick cuts, one of the most popular and comfort soups in the whole country.
my favorite veggy on the soup is the Cabbage when is really well cooked and soft.
Quote from: steelfish on October 27, 2020, 06:24:41 PM
that london broil looks pretty similar to a meat/bones soup we have in Mexico, we call it " Caldo de res" (Beef soup)
is made with beef ribs and big leg bones with marrow and lots of vegables in thick cuts, one of the most popular and comfort soups in the whole country.
my favorite veggy on the soup is the Cabbage when is really well cooked and soft.
Dang, that ("Caldo de res") looks good!!!! :-*
Slow cooked vege soupy thing with meat, I am going to make some tonight,
What kind of spices would you guys put in it?
Quote from: Midway Tommy on October 27, 2020, 08:20:09 PM
Dang, that ("Caldo de res") looks good!!!! :-*
google Caldo de res and you will end up salivating
Quote from: Gobi King on October 27, 2020, 08:41:45 PM
Slow cooked vege soupy thing with meat, I am going to make some tonight,
What kind of spices would you guys put in it?
Hope Im not hijacking Benny thread, but let me say the short recipe.
I dont have the complete recipe but you have to slow cook the meat cut, ribs with meat and bones with marrow (2" cuts) with your spices of preferance as Garlic, salt, pepper, oregano, two red tomatoes, half onion and celery for at least one hour, with lots of water, thats only to make the broth or the base of the soup, when you think the meat is ready to eat, add the rest of the veggies, the ones you actually want to eat on each scoop of your spoon with the soup in thick cuts as you see on the pics, carrots, cabbage, potatoes, any local vegy works and the soup will be ready when those veggies are cook, some persons liked them very cooked and some half cook and half fresh, in my family we like the soup to boild for longer time to have the veggies realy soft because they get all the meat favor.
pretty sure that recipe should have more steps LOL but you have the idea
Quotein my family we like the soup to boil for longer time to have the veggies really soft because they get all the meat favor.
Home made soups like vegetable, veggie beef, chili, bean, etc. always taste better the second & third day! It gives them time for all the flavors to interact & meld together. 8) Whenever we make soups we make enough for multiple, 3 or 4, meals. :)
Quote from: Midway Tommy on October 27, 2020, 10:17:44 PM
Quotein my family we like the soup to boil for longer time to have the veggies really soft because they get all the meat favor.
Home made soups like vegetable, veggie beef, chili, bean, etc. always taste better the second & third day! ......
100% I wanted to put that before but got lost on translation and never knew how to explain it, but yes, "Caldo de Res" taste better the 2nd day or same day if you boiled again after been cold for some time.
sometimes I say to my wife, I will eat just a bit at lunch but I will take 2x more at dinner because it will taste better
many recipes of this type are better if you brown the meat, first
then sauté the Mari poi in same fat, before you add everything else for the slow-cook
personally, I hate mushy celery... prefer celery root for long-cook and/or strong celery flavor
add most tender PEELED/DEVEINED celery after flame OFF (ditto, for flat-leaf parsley/root)
I think the "next day" thing is just salt/spice diffusion...
you get correct "doneness", before flavors are evenly absorbed by the solids
Quote from: steelfish on October 27, 2020, 09:04:03 PM
Quote from: Midway Tommy on October 27, 2020, 08:20:09 PM
Dang, that ("Caldo de res") looks good!!!! :-*
google Caldo de res and you will end up salivating
Quote from: Gobi King on October 27, 2020, 08:41:45 PM
Slow cooked vege soupy thing with meat, I am going to make some tonight,
What kind of spices would you guys put in it?
Hope Im not hijacking Benny thread, but let me say the short recipe.
I dont have the complete recipe but you have to slow cook the meat cut, ribs with meat and bones with marrow (2" cuts) with your spices of preferance as Garlic, salt, pepper, oregano, two red tomatoes, half onion and celery for at least one hour, with lots of water, thats only to make the broth or the base of the soup, when you think the meat is ready to eat, add the rest of the veggies, the ones you actually want to eat on each scoop of your spoon with the soup in thick cuts as you see on the pics, carrots, cabbage, potatoes, any local vegy works and the soup will be ready when those veggies are cook, some persons liked them very cooked and some half cook and half fresh, in my family we like the soup to boild for longer time to have the veggies realy soft because they get all the meat favor.
pretty sure that recipe should have more steps LOL but you have the idea
Hijacking,,,,, :D hehe,,,we are all family here,,,,,, ;) meet,,, vegetables and a little spice and put it in a pot,,,good stuff,,,,maybe next week chili,,,,,,, :o I got ghost peppers,,,,,,,, ;D
Quote from: Benni3 on October 28, 2020, 01:58:06 AM
Hijacking,,,,, :D hehe,,,we are all family here,,,,,, ;) meet,,, vegetables and a little spice and put it in a pot,,,good stuff,,,,maybe next week chili,,,,,,, :o I got ghost peppers,,,,,,,, ;D
Oh we gotta get you something hotter than ghosts. I can bring the party. If I can find my old stash I have hundreds of pepper seed varieties. If I can't I still have dozens of varieties.
are those Reapers?
dip a few in chocolate & mix 'em in w/ strawberries :o
Quote from: philaroman on October 28, 2020, 04:31:06 AM
are those Reapers?
dip a few in chocolate & mix 'em in w/ strawberries :o
No these are a hybrid but I have a bag of reapers in the freezer.
You oughta try the spicy chocolate strawberry jam. Quite decadent.
I use London Broil frequently for beef kabobs:
(https://alantani.com/gallery/33/13259_28_10_20_7_08_38.jpeg)
I guess you marinate Long Enuff ;D
otherwise, not my fav. cut for kebob
Quote from: philaroman on October 28, 2020, 04:31:06 AM
are those Reapers?
dip a few in chocolate & mix 'em in w/ strawberries :o
Purple ghost,,,, ;) ya they needed a little bit more sun this year,,,,,,, ;D
Quote from: Benni3 on October 28, 2020, 06:47:05 PM
Quote from: philaroman on October 28, 2020, 04:31:06 AM
are those Reapers?
dip a few in chocolate & mix 'em in w/ strawberries :o
Purple ghost,,,, ;) ya they needed a little bit more sun this year,,,,,,, ;D
oh i got some purps too.
These are a PDN x BMJ hybrid
I was into growing peppers for a while. I stopped when I found out that all the varieties would readily cross-pollinate. You never know what you're going to get unless you stick with just one variety.
-steve
Quote from: oc1 on October 28, 2020, 08:24:48 PM
I was into growing peppers for a while. I stopped when I found out that all the varieties would readily cross-pollinate. You never know what you're going to get unless you stick with just one variety.
-steve
Readily wouldn't be the word I'd use, but they definitely will cross pollinate. If I can find it I'll share the handy chart that spells out which species will and won't cross. But that only affects the next generation, the seeds you planted will be the peppers you harvest. Ive grown 100+ varieties, and far too many total plants to count, and I've never seen a surprise cross. Lots of crosses but all intentional. Mislabeled seed packs on the other hand are quite common.
Nope not purple after all,,,,,,, ;D
Quote from: JasonGotaPenn on October 28, 2020, 10:49:34 AM
Quote from: philaroman on October 28, 2020, 04:31:06 AM
are those Reapers?
dip a few in chocolate & mix 'em in w/ strawberries :o
No these are a hybrid but I have a bag of reapers in the freezer.
You oughta try the spicy chocolate strawberry jam. Quite decadent.
Oh my yes you're so right no hotness but the best in favour,,,,, ;) I have ghost and habanero kick me in the #### but this didn't do nothing,,,,,,,, ;) but that's ok I got next year,,,,, ;D
Got to get some vegetable soup in,,,,,,, ;D
Looks yummy!
nope, frozen carrots are a culinary obscenity
price:value rip-off in any mix, as well
Chuck roast with new potatoes,, celery,,sweat onions,,,mushrooms,,carrots,,cabbage,,,artichokes and time,,, ;D