Today, we commemorate that fateful November 6th 25 years ago, when Jerry Seinfeld burnt his dick when he spilled some pumpkin soup he had made from Halloween leftovers over his general genital area.
This dick burnage caused - understandably - a lot of anger, and so, being the genius he is, Jerry made the connection between soup and anger, and thus gave us the fantastic soup Nazi episode.
So to celebrate this day, post all your soup related things in here!
To start with, here is some Chicken Pho, I made a while ago.
so here is what made that pho.
The broth was not brothy enough.
Not really bad, but very light and watery, even though I had less water in it, than the recipe suggested.
How can I fix this?
I guess I could add some more spices (star anise and cardamom come to mind), slice the ginger a bit thinner (recipe wants large chunks) and add more onion and garlic.
What else could I do?
And what's the deal with "charring" stuff?
Its also often done for western soups, so there must be something to it, but I dont understand why.
This recipe just puts ginger, garlic and onions in the oven: http://munchies.vice.com/recipes/pho-bo-beef-noodle-soup
Well, is that beef our pork? That looks like a pork cut, and that could be your problem. Beef bones and marrow l are where most of the flavor comes from. Pork I find is just too sweet and fine
>According to writer Spike Feresten, Jerry Seinfeld and several members of the production team went to Soup Kitchen International for lunch weeks after "The Soup Nazi" aired. Upon recognizing Seinfeld, Yeganeh did a "triple take" and then went into a profanity-filled rant about how the show had "ruined" his business and demanded an apology. This was especially ironic since whenever the show runs his usually long line would run around the corner due to reminded/created/hyped up desire for his soups. Seinfeld allegedly gave what Feresten describes as "the most insincere, sarcastic apology ever given". Obviously having seen the episode, Yeganeh then bellowed, "No soup for you!" and ejected them from the restaurant.
But really getting them brown, almost black, with no oil? And the inside is still "raw" (if you can even use that term for ginger and onion).
And tasting it pure, it just tastes burnt, but seems like it does indeed something to the soup.
And that is how you really do it:
(At least I think so. I am not Vietnamese, but this seems way more believeable (and appealing) than whatever Jack is trying to do)
Charring stuff is fun but I prefer to do it with stuff that has skin on still. Peppers, unpeeled garlic, and stuff. This way you can peel off the inedible bits and still have the toasty flavor.
Most of what I cook and eat is soup or stew.
I'm making curried chicken miso soup tomorrow. Came up with it out of the blue today and thought "why not?" So making some.
Here's a kale and bean soup I made a while back.
Interesting. Most recipes I have seen so far just mentionend anise and kardamom. Seems like those are really different.
Lets see if those fuckers are worth their money.
And can anyone tell me what other things I can make with those things? My spice rack is already overflowing.
also, related comic:
Pic looks very european to me, and at least for me, fresh sprouts arehard to get at asian markets. you get them at supermarkets sometimes, but they are rather expensive (like 1.5€ per serving).
Plus, there was a big sprout-scare a few years ago, after some have been found to be contaminated with some fecal bacteria, so that might have reduced their availability. Personally, I would not eat some random, loose sprouts from an asian market raw. But throwing them in hot soup, sounds ok. And yes, they taste much better than the canned stuff in soups.
for some richly flavored stir frys, i dont really mind, but soups really need them fresh.