Soup Thread

[badwhale]

BTW - that coffee bean grinder you have in the background is THE BEST!!! I used to have one, but gave it to my mom and dad because their's died. I had a 2 ounce shotglass that was PERFECT for creating a pot of coffee - not too weak, not too strong. And I could take just about any decent coffee bean and make a very nice pot of coffee.

Good like finding a replacement if it dies - I had to go Keurig to come close to the quality of the coffee it brewed...

Thanks, we got that one as a wedding gift in 2005, so they must have discontinued them since then. There's a pin that broke on the original, and I sent it back for another. The second time it sheared, I fixed it with a spring steel pin, and it's worked since.

I can't believe they're not available anymore. I found a couple places online with old stock. There's retro ones on ebay that are decorated for $$$

[ggiese]

Thanks, we got that one as a wedding gift in 2005, so they must have discontinued them since then. There's a pin that broke on the original, and I sent it back for another. The second time it sheared, I fixed it with a spring steel pin, and it's worked since.

I can't believe they're not available anymore. I found a couple places online with old stock. There's retro ones on ebay that are decorated for $$$

The one you have is a recreation of the original 1930's version. We had the 1930's version - as solid as a tank. Mom and dad have been using it for years (I gave it to them 10 years ago after using it for at least 10 years - and I picked it up at a resale shop). KitchenAid no longer makes them...

...and you're right - they're silly money on eBay. I think I paid $10 for mine when I first got it. BTW - I do see the shear pins and grinder blades for sale if you need to replace them.

[badwhale]

I've made this soup in the past, and it came out pretty good. I took a few pictures of it.

This recipe is less time intense than the bean soup, but you need more odd ingredients, such as "dried black fungus." Needless to say, I had to improvise on some of the requirements. It also calls for a "garlic and red chili paste", which I tried to make myself. It also calls for chicken stock, that I just made instead of cans. I strained the chicken, de-boned it (thighs) and will use that in a future chicken soup as meat supplement.

The chili paste was...a bit wild. Instead I used 2 dried habanero peppers, and 5 cloves of garlic. I drizzled in some red vinegar, and sesame oil in the blender and let 'er rip. This undoubtedly led to the pretty intense "Hot" portion of the soup's title. I still think it was pretty good, but will probably downgrade to jalapeño, or find this actual garlic red chili paste in the future.

As follows (the parenthesis notes are from the FIL / MIL):

6 cups chicken stock
1/4 lb. lean pork juilenned
2 tablespoons garlic & red chile paste
2 tablespoons soy sauce
3/4 teaspoon white pepper
4 eggs ( OPTIONAL WE SKIP )
5 tablespoons cornstarch ( we use 3 )
1/2 cup bamboo shoots juilenned
1/2 cup water chestnuts sliced
1 cup shiitake mushrooms sliced & stems removed
1 cup straw mushrooms
1 ( 12 ounces ) package cake tofu ( we don't use )
1/4 cup white vinegar
1 teaspoon sesame oil
1/4 cup dried black fungus soaked for 1 hour
scallions finely chopped for garnish 2 carrots julienned
2 celery julienned

Bring stock to a simmer. Add soy sauce, pork, mushrooms, and chile paste. Simmer for 10 min.

Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu., carrots & celery

Simmer 5 min.

Mix cornstarch with 5 tablespoons water and add.

Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.

Serve with garnish of chopped scallions

[badwhale]

Here's the pics:



4 thighs for the broth



a couple spare ribs



habanero / garlic soaking



veggies



finished product

[badwhale]

FIL has since hooked me up with all the "proper" ingredients for this. I probably have enough now to start a corner stand.

[BowhuntnHoosier]

Habanero's..............are you crazy man???? I love spice but those things burn worse the next day. When I was young and dumb used to challenge my brother to a habanero eating contest. NEITHER ONE OF US EVER ACTUALLY WON. lol Looks good brother. Stop teasing me with those MB's.

[TheGreekTitan]

Looks delicious. I use habanero in a few things. Usually I cook whole, then remove. I've been using sriracha a lot lately though. Great flavor, but not ridiculously hot. Might add some nice color to the soup as well. Thanks for the recipe.