Re: [CH] Residual heat in cookware
Tina Brooks (shoestring_louise@yahoo.com)
Wed, 11 Oct 2006 12:03:27 -0700 (PDT)
--- Alex Silbajoris <asilbajo@hotmail.com> wrote:
>
>
>
> >From: Tina Brooks <shoestring_louise@yahoo.com>
>
> >Was it your intent to simply make us drool or will
> you
> >PLEASE share the recipe for the soup????
>
> Well, it was that chicken carcass, an onion, a stalk
> of celery, half a fat
> parsnip (made the stock rather sweet and grassy) a
> bay leaf, salt, and a few
> black peppercorns.
>
> Have you made chicken stock from bones like that?
> Try tossing in some mild
> dried red peppers, you'll get a reddish broth with a
> nice rich flavor.
>
> - A
I'm not too sure I even know what a parsnip is, but it
sounds like the soup we regularly make from bones.
I've got some duck bones just waiting to make a soup
in my freezer :)
The soup in the photo looks a lot more complicated
than that!
T
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces
www.peppermaster.com
Brooks Pepperfire Foods Inc.
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0