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Any soup, stew, beans etc that has been long cooked, I add a bit of vinegar or lemon or lime juice to spruce up the flavors just before serving. And literally just a tsp at most. You won't taste it but it does perk it up. It also helps to cut down the salt/pepper to taste as well.
I have always put a little bit of vinegar in my chicken noodle soup! Tastes really good!
I have always put a little bit of vinegar in my chicken noodle soup! Tastes really good!
A lot of home cooks over-salt soups and stews because they can't figure-out what's missing to get that mouth-feel they are looking for. A bit of acid in the soup or stew often provides that missing ingredient. Two anchovy filets dissolved into a stew also awakens the palate.
A lot of home cooks over-salt soups and stews because they can't figure-out what's missing to get that mouth-feel they are looking for. A bit of acid in the soup or stew often provides that missing ingredient. Two anchovy filets dissolved into a stew also awakens the palate.
I keep a jar of anchovy fillets in my fridge for this reason. I especially like it in my Asian stews/jiggae. It's really tasty too in spaghetti sauces.
I keep a jar of anchovy fillets in my fridge for this reason. I especially like it in my Asian stews/jiggae. It's really tasty too in spaghetti sauces.
Something that works really well is taking a whole beef tenderloin, slicing it into three strips (but leave it all connected at the top inch or so), and then slather it with chopped up anchovies, black olives, and pepper. Braid the three strips together and grill it. It sounds crazy, but it is awesome.
This entire book looks to be nothing but a huge "I Never Thought"
Quote:
How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes.
Location: By the sea, by the sea, by the beautiful sea
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Originally Posted by nmnita
I too add lemon or lime juice to soups; also to split pea, I add a little sherry.
I used to occasionally go to a crepe place, part of a chain I believe whose name escapes me. Their menu suggested a glass of dry sherry along with their split pea soup (of course they called it Potage St Germain). It was a very good idea, a little in the soup and a little to sip, very tasty
I used to occasionally go to a crepe place, part of a chain I believe whose name escapes me. Their menu suggested a glass of dry sherry along with their split pea soup (of course they called it Potage St Germain). It was a very good idea, a little in the soup and a little to sip, very tasty
Was it the Magic Pan? They served sherry with split pea soup for customer to add themselves. i loved that place.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by no kudzu
Was it the Magic Pan? They served sherry with split pea soup for customer to add themselves. i loved that place.
I think it was, it's been quite a while
It was in a NJ mall and convenient for a quick, light meal. IIRC, along with the soup they had a seafood crepe that was quite good and their prices were very reasonable.
We often went to The Magic Pan in Phipps Plaza which is an upscale mall in Atlanta. Don't know why they went belly up cause they were always busy but I guess it was expensive. This is where I first had asparagus. My mother fixed very few green vegetables and asparagus seemed very foreign but I tried an asparagus crepe and fell in love with crepes and asparagus. I've tried several times to replicate the thin delicious crepes but it never works out and it is hard to find savory crepes on any menu...sweet yes but not savory.
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