I've been making a soup that has an onion + garlic + carrot + celery + flour base, and then chunks of sweet potato and potato as well as barley added. I've been spicing it with salt, pepper, garlic powder, and basil. I'm wondering if there's a new spice combination I could try - maybe something w...
And if some elements of the set work better than others, only people who have tried most of the elements in the set can tell you which work better.
But people who haven't tried them all are so eager to post their favorite, that the information you get is not only wrong, you as the asker have no way of recognizing that it is wrong.
So, while the correct answer to such a question would be useful, why do you think that the answers you'd get here would be useful?
In theory, you are also free to start a whole new chat room titled "What are the best spices for a potato soup?". In practice, I don't know if people would want to talk in it.
@Sobachatina You could also create a forum and invite all seasoned advicers to register. You could even use StackExchange as the OpenID provider, I think.
I give here the recipes as they are in the family cookbook, so they use volume measures. Seasoned Advice endorses measuring by weight, so the post includes a converted version too. This is the original matzah balls recipe I used:
Oh dear.
And also, "1 pint cottage cheese" does not become 454g.
You somehow gained two significant figures
I bet cottage cheese measurement is not accurate to 1g.
Especially when the matzah amount isn't specified at all. At first it just said "matzah", at my suggestion she changed to "until it forms a sticky dough" which is probably the best we can get under the circumstances.
That recipe is pretty clearly based on convenience (1 pint happens to be a common size cottage cheese is sold in), and probably really done entirely by feel
I seem to recall someone saying somewhere (here? in the Teacher's Lounge perhaps?) that he/she would post a blog post on foods for Jewish Pentecost. Any idea what happened to that?
(Heh, I see four "New feed items" above on bacon, one of which is "Can I can bacon?", which I misread as "Can I bacon?", which made me think, "Wow, someone's really pushing the envelope to get in a contest-themed question")
@Sobachatina Never tried it. But this thing has also the matzah meal mixed in. So not so delicate. Also, they are supposed to be eaten without a sauce.
@Sobachatina The term is not from kosher cooking. It's from making meat kosher. To be kosher, meat has to be from a kosher species (e.g. beef, not pork), slaughtered a certain way, not diseased (in certain ways), and "koshered". "Koshering" involves drawing out the blood in a certain way, and the most common way to do it involves liberally sprinkling kosher salt on it (among other steps). hence the term "kosher salt".
@msh210 Fair enough. I knew some of that (I consider the koshering process to be part of cooking). What I meant was- is actual "kosher salt" required by the law for this purpose or is it simply more effective at it because of the flat shape.
But as to your question whether it's "just a marketing term now", AFAIK it's still used for koshering, but of course most people nowadays (in the States anyway) don't kosher their own meat, so it's basically just a marketing term.. that's what the salt became known as so that's what it's known as.
@Sobachatina Not sure, actually. Why don't you ask? ;-)
Over on Seasoned Advice, there have been a number of questions related to the nature of kosher meat and the amount of salt absorbed by the meat. Most recently, In what way is kosher chicken different from brined chicken in terms of salt absorption?
In order to fully explore the question, I figur...
@Mien What? That doesn't seem likely. Processed cheese is all about cheating to cut costs. You don't use premium Parmesan to cut costs- but I suppose if it was going to be written off anyway...
@Sobachatina yes, it is like the Chuck Norris of food. Everybody knows that it is supposed to talk like it is times better than any other food, but I think that the people who talk that way secretly know that it isn't true.
@rumtscho Someone who knows I can't eat bacon recommended turkey bacon as a close substitute. Is it truly? .......hey, waitasecond, that can be my contest question!
I mean, you can use it in recipes without them flopping. But that's about it.
Like using peaches instead of strawberries to decorate a fruit cake. You can still serve the cake, and it will work, but it will taste nothing like the original.
@msh210 if you really want to know what umami tastes like, ask at a Chinese restaurant to let you taste pure MSG. Just don't eat a whole teaspoon of it, only a few grains.
@rumtscho No kosher Chinese restaurants around here. I suppose I can wander into a non-kosher one's kitchen and ask them for some, if their MSG is kosher.
I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
