Best things about the IPL so far......

horace wrote:

tac wrote:

Brass Monkey wrote:

horace wrote:

...cretin..cognac is plonk

Round these parts plonk is wine.

Nah, plonk is fortified . . sherry and the like . . . something you buy in half-gallon flagons and take down the mission . . .

nowadays that is "goon" in a cask and flogged for $100 or so in some "dry" communities...dreadful

The old goon parties up in Brewarrina and Coonamble . .. . memories

btw Danny...this is a thread about soup...give us a recipe (or receipt as they were called in Ireland)...preferably involving truckloads of cows

How 'bout a thick spicy mulligatawny with lots of offal . . .

Round these parts, plonk is wine.

Anyway, here's Delia's recipe for French Onion soup:

Ingredients

1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper

Heat the oil and butter, fry the garlic, onions and sugar, on a high heat for 6 minutes, on a low heat for half an hour, add the stock and wine and simmer for an hour, add the cognac and simmer for another 10 mins.

Leek and Potato.

needs more dancin' bacon!

horace wrote:btw Danny...this is a thread about soup...give us a recipe (or receipt as they were called in Ireland)...preferably involving truckloads of cows

You want truckloads of cows:

Beef Soup

2 tablespoons olive oil
1/2 pound lean beef — cut in 1″ cubes
1 small onion — sliced rings
4 stalks celery — chopped
2 quarts beef broth
1/2 cup chopped carrots
1/2 cup cooked barley
4 tablespoons unbleached all-purpose flour
1 cup cold water
2 tablespoons tomato catsup
1/2 teaspoon worcestershire sauce
Salt and pepper to taste


In a large soup pot, heat the oil and brown the beef and onion. Drain off the fat. Add the celery and beef broth. Simmer, covered, for 1-1 1/2 hours, or until the meat is tender. Add the carrots and barley and simmer for 20 minutes. In a small bowl, blend the flour and cold water. Slowly add the flour mixture to the soup pot and cook for 5 minutes, stirring frequently. Add the catsup, Worcestershire sauce, salt and pepper. Stir well and serve.


Now although lacking in alcohol, I'm sure some plonk wouldn't be a bad addition.

Aye, half a bottle of red wine or some sort of bottle of beer. Ooh yeah. Nice and rich.

horace wrote:

tac wrote:

Brass Monkey wrote:

horace wrote:

...cretin..cognac is plonk

Round these parts plonk is wine.

Nah, plonk is fortified . . sherry and the like . . . something you buy in half-gallon flagons and take down the mission . . .

nowadays that is "goon" in a cask and flogged for $100 or so in some "dry" communities...dreadful

and it costs more if it is warm ...

Can we have other things besides soup?

I fancy braised liver and bacon, cooked really slowly with onions and red wine and served with savoy cabbage and mash...........

Smoked salmon pasta with capers, fresh potatoes with butter and parsley, and tomatoes in a viaigrette please.

Then two pies.

Or pickled pig feet . . . still warm and oozing sticky goodness . . .

I'm having Roast Beef and Yorkies for lunch. £1.75. Sweet.

Hot crackling.....

eowyn wrote:Can we have other things besides soup?

I fancy braised liver and bacon, cooked really slowly with onions and red wine and served with savoy cabbage and mash...........

A bit of Kale always goes well, and some button mushrooms work quite nicely also...

Top draw grub that Ange!

doremi wrote:I don't think most people have watched the IPL so far because they're loyal to a city.

If loyalty and passion is not building then IPL will struggle in the long run.

Warnie - learning hindi and living his dream !

"Warnie in the soup again" would be more suited to our discussion, JC . . .

lardbucket wrote:Smoked salmon pasta with capers, fresh potatoes with butter and parsley, and tomatoes in a viaigrette please.

Then two pies.

an absolute abuse of pasta...trad recipes only lardy

tac wrote:Or pickled pig feet . . . still warm and oozing sticky goodness . . .

...i particularly stuffed trotters

How do you 'particularly' a stuffed trotter then?

you have to steam them first then chisel out bone and gristle....up to you if you want the nails clipped

hmmn...tripe with chilli and black bean...nothing like a food thread..

horace wrote:hmmn...tripe with chilli and black bean...nothing like a food thread..

horrie talking tripe . . . not surprised.

horace wrote:you have to steam them first then chisel out bone and gristle....up to you if you want the nails clipped

sounds delish.......