What are you cooking?

[BigDog]

I’m hoping to make homemade beef noodle soup for
Next Week

Cook the soup bone for a long while while

Use certain vegetables

Cook some real good type of roast you like in a pan

Don’t over flavor the meat then you trashed the soup

Use your own ideas how you want to flavor the meat

Make sure you cut that nice meat in small pieces

Make Home made noodles

They taste so much better when they are dry and are ready to go into the soup to boil

Then once ready. You are on your way to a great soup

I recommend to boil the noodles by them self

The homemade noodles will suck up most of the beef stock that you worked so had to achieve

I love to cook homemade food

 

[lottabubbles]

Make Home made noodles

when we were little my mom used to make home made noodles all the time. she would have them draped over the table and chairs and anything else in the kitchen that would let all of them dry out. they sure do taste great!

 

[lottabubbles]

My wife and I made homemade chicken noodle soup this week

we make homemade chicken soup all the time. got this huge pot and put the soup in those heavy plastic peanut butter pretzels containers with the screw on lids. they are perfect for freezing liquids. I made a 1/8th inch thick copper base for the stove that spreads the simmer flame temps evenly across the bottom off the pan that works just like a wood stove cooking method.

 

[MaloK]

I call it a 2 legs soup.

Seize solidly 2 chicken legs in a frying pan with a little olive oil to make them rigid and browned both sides. No spice.

In your Pot simmer onions in a little olive oil with a sprinkle of salt.

As soon as the onions start to brown up fill the pot with water up to the top, put the 2 legs inside and bring to a boil.

In a second Pot as large as the first, Start to brown and add your chosen veggies in order of hardness slowly with a little olive oil.

Once the veggies starts to give some juice, your boiling legs should be close to be cooked. as soon as the bones come off.

Use a strainer to dump all your broth into your veggies pot. Bring to a boil. Adjust broth to your liking, I add chicken base, parsley and 4 Italian spice mix. black pepper, bay leaf.

Bone off the meat of the legs while your veggies are boiling and cut it in pieces.

Wait until everything cooks enough to add your noodles mix at the end so you have an even textures between cooked noodles and vegetables.

Add reserved chicken meat stir lightly and...

It makes something that heals the soul...

 

[BigDog]

Malok your soup sound delicious

I will have to try making it one day soon

 

[BigDog]

I loved it when my mom made homemade noodles

She would have them all over the kitchen drying out

They were so good to eat when they were set out to dry and then cut up for soup

 

[fishorama]

I'm finally made broccoli/rye casserole. We just call it "stem" from when I tried making broc/ched soup many years ago, lol. It's evolved a lot. My former S-I-L said it should be called broccoli fromage, she's a bit of a snob in some French cooking ways . It took longer than I remembered but it's cooling now. Smells & looks good!

As for homemade noodles, my former old Italian neighbor said she teach me & a faraway friend did too...but no lessons yet. I've seen videos but I need some direction as to the "feel" of the technique, espescially the "twirl" stretchy thing. Yeah, & to clean off my chairs for noodle draping...

 

[jaylach]

Actually this post isn't about something being cooked but asking advice as to food storage.

OK, I have a chest freezer that is a mess. The problem is getting to stuff. I order once a month from Omaha Steaks and also order from my local grocery for delivery once a month... sometimes twice. The problem is that I end up with so much stuff in my 7.1 cubic foot chest freezer that it is often difficult to get to something I want. In the image below there is a highlighted sliding basket that can be slid back and forth.

I'm thinking about ordering a second sliding basket. With two such baskets I could load them with planned dinners for a week or two with some odds and ends in the freezer part of my refrigerator. To load the baskets I'd just lift one out to give room and load them up. Seems that I'd end up with the baskets stocked for a couple of weeks which would lighten the load in the bottom part of the freezer making more easy to find when I need to restock the baskets. I could fill one basket with meat and the other with such things as juice concentrates, frozen taters and such.

Does this make sense or am I over thinking which I often do?

 

[Fishmanic]

I dunno what to advise you
Do what makes the best sense to you.

 

[jaylach]

I dunno what to advise you
Do what makes the best sense to you.

Sorry... I didn't mean my question as if the thought would work as, of course, it would allow for better origination. My question is if my thinking is logical and reasonable.

The real question is if using two baskets would be easier than digging through stuff. To me it seems obvious but I have a bad habit of over thinking...

 

[Fishmanic]

you know what they say:
“Don’t put all your eggs in one basket”.
So I think you’d be better organized by using two baskets.

 

[fishorama]

My fridge freezers tend to have less frequently used items shoved to the back & sometimes forgotten for a while. My best advice is to label & date your bags of food & make an external list so you use the older food first. Nothing like finding a pkg & not remembering when it was acquired. Rotate your stock. I think a 2nd basket would help.

I label things like ckn broth #1, #2 even when I don't label better. I also label 2 big pieces, bits for stir fry or casseroles. I really need to use up some pork broth to cook w/rice & veggies. It doesn't seem like a soup broth to me like beef or chicken. I used to make enchilada sauce with it sometimes, but I've gotten lazy.

Just an FYI, sharpie markers don't last written on plastic bags or containers as well as masking tape. I sometimes don't remember what cut of meat if I can't read it. Steak? Suitable for the grill or just for stir fry? Maybe it's for pot roast? (I usually can tell even w/out a label.) I think you buy higher end meats than I do most times.

 

[lottabubbles]

Just an FYI, sharpie markers don't last written on plastic bags or containers as well as masking tape.

I've been kicking around the idea of taking butcher twine and tie up the packages and run the twine to a shipping label and put all the info on that and run all the labels to one area in my chest freezer. also been thinking about a spread sheet with all items and then add-subtract as put in or used. I've been too lazy to implement any of that so far so it's dig down and get surprised.

 

[Essjay]

I use a sharpie pen on plastic bags and tub lids and so far nothing has come off. I have to use surgical spirit to get the writing off tub lids.

I have paper lists in a kitchen cupboard with everything I've frozen written on them, several lists for different types of food. I cross off an item when I take it out of the freezer, and start a new list when I run out of space. Then the paper goes in the recycling.

 

[BigDog]

I made things for tacos last for dinner

They tasted good