Text 31501, 84 rader
Skriven 2009-11-27 16:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Soup bones
==================
-=> Quoting Carol Shenkenberger to Janis Kracht <=-

 >> bone stock.
 >> marrow bones

 CS> Mostly at the Asian Grocery here.  Price is better.  Regular grocery
 CS> if they have them, wants almost same price for marrow bones as ground
 CS> beef.

My store had nice beef bones, smoked, but they were $2.29/lb! I
bought a smoked pork shoulder instead at $1.69 and got a nice bone
plus lots of meat. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: [Bubba-L] Pepper's Damn Good Soup
 Categories: Soups, Beef, Chilies, Mushrooms
      Yield: 15 Servings
 
           STOCK:
      3 lb roasted beef bones
      6 qt water
      2 TB crumbled sage
  1 1/2 TB dried oregano
      2    dried tabasco peppers,
           cracked
      2    bay leaves
      3 TB worcestershire sauce
      3 TB nuoc mam
      1 TB salt
      1 TB black pepper
      4    dried tomatoes
      1 lg galangal root, cut into
        sm pieces
           FOR THE SOUP:
      2 lg chipotle peppers, broken
           into pieces
      4 oz dried shiitake mushrooms
     10    dried tomatoes
    1/2 c  dried shrimp
      3 cl elephant garlic chopped fine
      1    head regular garlic; pressed
      1 sm yellow onion
      1 TB black pepper
    1/4 c  black bean sauce
    1/3 c  oyster sauce
      4 TB nuoc mam
      2 TB worcestershire sauce
      4 c  warm water
    3/4 c  peanut oil
  
  First, roast your soup bones for 45 minutes at 325 degrees. Remove
  from oven and put into 6 quarts water along with the rest of the
  stock ingredients. Boil gently for about 45 minutes, skimming off
  the scum that rises to the top.
  
  While the stock is boiling, soak the dried shiitakes in warm water
  for 30 minutes, then drain and coarsely chop. Also chop 3 cloves
  of elephant garlic fine, heat three-quarters cup of peanut oil to
  375 degrees, and fry the chopped garlic until golden
  
  When the stock is done strain it, return the liquid to the pot,
  and add your cracked chipotle peppers, shiitake mushrooms, 10
  dried tomatoes, black pepper, black bean sauce, oyster sauce, nuoc
  mam, worcestershire sauce, and four cups of warm water. Add th
  
  About 10 minutes before serving reduce to a simmer, add the fried
  elephant garlic and fried yellow onion, and cover.
  
  Recipe by: Tom Solomon
 
MMMMM


Cheers

YK Jim


... Baby lamb loin chops look like T-bones for Barbie dolls.

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