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Old 09-26-2014, 06:12 PM
 
Location: Mid-Atlantic
24,973 posts, read 23,882,175 times
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Quote:
Originally Posted by Supplies View Post
OMG. I'd rather have a root canal than tackle some of those recipes just for soup
Geez. Just walk over to the stove once in a while and throw something into the soup pot. The first meal I ever prepared for the family--when I was twelve years old--was soup. It's not that hard.
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Old 09-26-2014, 06:31 PM
 
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I am a lazy cook so to prepare for soup season, I just bought a whole bunch of carrots, celery, onion and peppers. I chop them all at once and bag them in 1/2 cup portions per baggie. Then freeze it.

That way it's all done and it's peel open a bag and dump into crockpot/pan. I end up with about 20 baggies of each veggie so it lasts me easily a few months for soups a couple times a week. If I didn't do that, I wouldn't make soup as much as I do.
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Old 09-27-2014, 06:36 AM
 
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here is a tip- buy the bnls chuck roasts on sale (2.99-3.49lb) and slice into the stew pieces you want
most stewing beef sold is 3,99-5.99lb

also, try pork or chicken stews- youcan buy pork butt, and slice yourself or if you want leaner- buy the bnlspork roasts - its cheaper and delicious

also from bnls chicken thighs you can do chicken stew -the thighs are tastier than the breasts and cheaper
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Old 09-27-2014, 07:59 AM
 
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season?

hmm, this is year round food for me
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Old 09-27-2014, 11:26 AM
 
Location: Mid-Atlantic
24,973 posts, read 23,882,175 times
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Quote:
Originally Posted by mainebrokerman View Post
here is a tip- buy the bnls chuck roasts on sale (2.99-3.49lb) and slice into the stew pieces you want
most stewing beef sold is 3,99-5.99lb

also, try pork or chicken stews- youcan buy pork butt, and slice yourself or if you want leaner- buy the bnlspork roasts - its cheaper and delicious

also from bnls chicken thighs you can do chicken stew -the thighs are tastier than the breasts and cheaper
bnls?
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Old 09-27-2014, 12:07 PM
 
18,347 posts, read 23,510,540 times
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Quote:
Originally Posted by Gerania View Post
bnls?
bnls = boneless

b-o-n-e-l-e-s-s

without-bone
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Old 09-27-2014, 12:12 PM
 
3,201 posts, read 3,567,111 times
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still not sure what you're trying to say

can you be a lil more specific

just to be clear
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Old 09-27-2014, 08:56 PM
 
Location: Mid-Atlantic
24,973 posts, read 23,882,175 times
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Quote:
Originally Posted by Ace_TX View Post
still not sure what you're trying to say

can you be a lil more specific

just to be clear
Do you mean soup season?
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Old 09-27-2014, 09:08 PM
 
Location: north central Ohio
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Quote:
Originally Posted by Gerania View Post
Do you mean soup season?
Yep,since most people I know aren't really into soup when it's hot outside,so it's more a cool weather- fall/winter/spring favorite.
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Old 09-28-2014, 06:54 AM
Status: "Elect a clown? Expect a circus!" (set 25 days ago)
 
Location: By the sea, by the sea, by the beautiful sea
58,166 posts, read 40,957,744 times
Reputation: 29877
Along with soups/stews, for me it's braised meats season

Guinness braised short ribs

I use about a 50/50 mixture of beef broth/Guinness for the braising liquid along with the usual suspects, carrots, celery, onions, garlic, thyme, bay leaf, S & P, and a little brown sugar to balance the bitterness of the stout. I think the important thing is to get a really good sear on the ribs before the liquid goes in.

For sides I'll make smashed horseradish red potatoes and buttered carrots with caraway

A glass of Zin or Malbec and I'm a happy camper
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