Soups and Stews
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Well this weekend Inmade french onion soup, which in my opinion is one of the best accompaniments to a great steak.
Onions caramelizing
Finished soup
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well this weekend Inmade french onion soup, which in my opinion is one of the best accompaniments to a great steak.
Onions caramelizing
Finished soup
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Tex_77 oooooh man that looks good! French onion soup is the single best thing to eat after a night of drinking when you aren’t feeling 100% the next morning!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 oooooh man that looks good! French onion soup is the single best thing to eat after a night of drinking when you aren’t feeling 100% the next morning!
Jonathon Interesting, might have to try that cure sometime.
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Well today I made a big batch of jambalaya!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 oh my goodness, i really need to learn how to cook
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Tex_77 recipe please sir
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Tex_77 thank you!
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Deepwoodsbutcher Ham and beans?
Tex_77 yep!
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Tex_77 That looks awesome man! At some point you should try that new Jambalaya Brat from Excalibur that we have, I did and really liked it. It has some crazy instructions on the bag that are worth following.
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Well tonight I made brisket chili using cubed up point from a brisket I had smoked last summer. It gives the chili a great smokey flavor.
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Tex_77 Oh, I’m 100% stealing that idea, Brisket chili sounds amazing!
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Tex_77 Was the Brisket smoked and then frozen or did you sear it before adding it to the chili?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Was the Brisket smoked and then frozen or did you sear it before adding it to the chili?
Jonathon smoked and frozen. It also goes great in beef stew.
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Today I made beef bourguignon.
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Well as I mentioned in another thread, it’s time for a soup and stew thread. Here is what I quickly threw together tonight when I got home from work. It’s a simple potato soup that quick and easy, I won’t take credit for inventing it, it came from my Vitamix cookbook. You will need to fry up a few slices of bacon and sautee 1/4 cup of onion to begin with. Then microwave a couple potatoes, put one cooked potato in the blender with 1 1/3 cup of milk, 1/3 cup cheddar cheese, and 1/4 cup sauteed onion, put the lid on and turn it on and crank it up to high for 5 minutes or until steam start coming out of the top of the blender. Next add the remaining potatoe, bacon, 1/3 cup more cheese and salt and blend for about 30 seconds on a lower speed. This step will give the soup a chunkier consistency. I will caution you that to get the soup to heat up in the blender you will need a higher end blender such as a Vitamix or Blendtec, I’m sure there are others brands that will do it, but those are the first to come to mind. You could probably get away with making this in a lower end blender but you would probably need to heat on the stove at the end of the process.
Tex_77 I really like that Tater Soup you have there Tex, that really looks GOOD! My mother used to make the best though. God bless her soul.
In fact, if you were to look at all my recipes, you would probably think soups & stews must really be my favorite. As much as this Tater Soup really gets me hungry, I think it is time to do some of that Middle of the Winter Gumbo this week after we eat up all the smoked beef, vegetables, & Chicken Wings this weekend. Whooo Weee! -
Well tonight I made brisket chili using cubed up point from a brisket I had smoked last summer. It gives the chili a great smokey flavor.
Tex_77 Tex, I see you really like that Cast Iron like I do. I have some that is real old & I still use it more than the stainless & prefer it for most things. Yes, that smoked beef makes for some real good chili. I have smoked up some Chuck or even Sirloin Tip & then put that in the Chili & it is GOOD. Even tried smoking the beef, etc. & then actually smoking the chili itself in one of my cast iron dutch ovens. That is good too, but it takes a good long day, even after the overnight sit to meld those flavors together.
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