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Hot & Sour Soup Recipe? |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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sounds pretty good!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Oh, it is, it is, Ron. Well worth the effort of making.
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KateC
Scullery Servant Joined: 05 December 2011 Location: maine Status: Offline Points: 13 |
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amazon.com has a vast variety of specialty foods available. I many cases if you buy $25.00 the shipping is free. If you look on amazon for lily buds, they're listed as golden needles.
Historic Foodie - If you live that fur into the woods, can't you just go and shoot you some of dem thar bones? Kate
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Only during deer season, Kate. And I do utilize them to make stock and such. But I reserve the venison stock for other purposes.
I'm not all that fur back in the woods. It's just that the markets here don't carry stuff that's taken for granted in other places. When we shop we have to travel to Lexington (35 miles away), and visit as many as 8 places just to find what we consider basics.
This is an especial hardship for somebody bred and buttered in the Big Apple, where, literally, anything is available any hour of the day or night.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I'm fully aware of Amazon---and a couple of dozen other suppliers I can name. The problem is, when I'm looking for something it's usually only one or two items. Their value never adds up to all that much. So I can't take advantage of any free shipping offers. Alas!
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KateC
Scullery Servant Joined: 05 December 2011 Location: maine Status: Offline Points: 13 |
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I'm sure you know I was joking! I hear you lound and clear. I went from years of living in cities to Portland, Maine being the big city and a mere 50 miles away. Sometimes the simplest things become major challenges here in the cultural outback! Kate
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Cultural outbackI laffed.
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Hungry
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I just tried making a lower-sodium version of hot and sour soup. Sort of. It doesn't look like any hot and sour soup I've ever seen.
This came out creamy yellow and contains no mushrooms, lily buds, or tofu. It's completely inauthentic, cobbled together from stuff I had on hand. And y’know what? If you close your eyes, it’s like you’re eating hot and sour soup! Or something similar but much less salty, anyway. It actually has the right mouthfeel. And it’s hot and sour. Nice when you've got a cold, too. If you’re curious, here’s the recipe: 1 32-oz box of low-sodium chicken stock 1 egg (I used a duck egg.) 1 can Kame no salt added stir-fry vegetables 2 tbsp red pepper oil (Or maybe less. My mouth was burning. Then again, H&SS does that.) 2 tbsp chive vinegar 1 tbsp balsamic vinegar ½ tsp sugar ½ tsp crushed garlic Pinch white pepper 1 Chinese takeout packet of soy sauce Put the veggies, half the stock, the vinegar, garlic, sugar and pepper in the soup pot (or awesome multicooker device) to simmer. Put the egg, soy sauce, and oil in a stick blender carafe. Put the remaining stock in a measuring cup and microwave it until it’s hot. Start stick-blending the egg mixture, and temper it by slowly drizzling in the hot stock. When it’s all blended and hot (and foamy), stir it in with the veggies. Let simmer for 20 minutes. Enjoy. (It reheats well, too.) |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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It's completely inauthentic
Whatever that means, Melissa. The ultimate test is, did you like what it tasted like? And, apparently, you did. To me, that's what counts. I suspect the "off" color came from the canned veggies. Chances are, too, that if you'd have used beef stock your version would have more resembled the dark color we're used to. |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I figured it probably usually has more soy sauce, too. And the egg yolk probably added some yellowness.
I miss the tofu, but overall, it's good. |
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priya456
Scullery Servant Joined: 12 July 2017 Location: pune Status: Offline Points: 16 |
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ghost
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Yum!
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