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Post by cinnabar on Jul 23, 2014 9:44:54 GMT -5
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Post by Chuckie on Jul 23, 2014 11:37:58 GMT -5
OMG, I don't think 'fab' is an adequate enough description for this soup, cinn!! I made it a few times, and MAN am it delish!! I once asked Damned Old Hippie ( DOH) when he was still logging on occasionally if he'd ever done it in the thermowell. IF memory serves me, he said he didn't have his Chambers up and running yet. Thanks for bumping the recipe back up!! Another one that was a hit, chipper, was the thermowell golumbki recipe I posted sometime ago. Just tried to find it under 'search', didn't work. But that could be ME doing it that was screwed up!! LOL And THANK YOU for all you're doing to update the site chipper!! It is GREATLY APPRECIATED by all here!! CHEERS! Chuckie
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Post by 58limited on Jul 24, 2014 17:47:28 GMT -5
That soup looks amazing!
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Post by cinnabar on Jul 24, 2014 19:28:36 GMT -5
It has become a staple in our house. I normally have some in the freezer too.
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Post by karitx on Jul 25, 2014 16:48:47 GMT -5
I'll have to give that a try when the weather is cooler!
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Post by lwagne on Jul 26, 2014 8:43:07 GMT -5
We made that the first time around!! Thatnks for bringing it up, it is truly amazing soup!!
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Post by 58limited on Jul 27, 2014 13:46:35 GMT -5
I couldn't wait for the cold weather to try this, so I made it this morning along with a steak. Changes I made: I added 2 Tbsp butter to the olive oil, 1 cup of 2004 DaVinci Chianti before adding the water after the saute, and another 1/2 cup of Chianti when the mushrooms were added. I couldn't find fire roasted diced tomatoes - any brand - so I used Muir Glen fire roasted crushed tomatoes. These were more like a thick tomato sauce than other brands of crushed tomatoes I've used, my soup has a redder color than the photos DOH posted. BUT, its so good! I also sliced the mushrooms smaller than DOH showed in his post. I grilled two large top sirloins (seasoned with Salt Lick brand seasoning) over cherry wood. I didn't make any sides but served everything with slices of homemade artisan ancient grain bread and the 2004 Chianti. YUM! (yes, the date on my camera is wrong)
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Post by vaporvac on Jul 27, 2014 14:38:15 GMT -5
Gee! And I thought I was doing well to make Vaculator coffee with my NOS filter this morning! What a beautiful vignette. Did you chop wood after that or take a nap? I need details on everything not food related. Have you posted your bread recipe? I'm assuming this was baked in the Imperial. I'm inspired. Maybe I'll try it in the Twell. Think it would work?
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Post by 58limited on Jul 27, 2014 14:56:42 GMT -5
The Imperial is no where near finished, I baked the bread in the O&M using a cast iron Dutch oven: I follow the methods of Chad Robertson of Tartine Bakery in San Fransisco, he has published two books about bread baking. He uses a sour dough culture and a very wet dough, turns out great every time I've tried it. I can start a new thread if you wish to know more. I think that DOH recommends using cast iron to cook the barley soup in - I used my Dutch oven. I'm not sure how it will turn out in the T-well but would probably be OK. Nonfoods: I've decide there is no point in having nice China and silver unless you use it, so I've been using it for "routine" dining for awhile now. China is Hutschenreuther Revere, silver is Wallace Grande Baroque, and crystal is Hofbauer Red Bird that I bought in Germany when I was in the army. The steak knife is a generic brand, Wallace steak knives are very expensive on ebay, costing much more than the value of their silver content so I haven't bought any to add to my sterling set.
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Post by cinnabar on Jul 27, 2014 16:52:23 GMT -5
I use my homed canned tomatoes or canned store bought roasted ones. Just as good either way. I think you should slice mushrooms to whatever fits on those fancy spoons! There is a lot of wiggle room in this recipe. Nice.
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Post by vaporvac on Jul 27, 2014 17:22:40 GMT -5
I about died and then cried when I saw your setting as I recognized your sterling as that my mom left me. I so clearly recall when she bought it and hauled it on the airlines when we moved to Europe.. I think I have the same plates, but no gold. I'm so with you using everything I have. No day is more special than today. Unfortunately, my dad doesn't seem to think I'll ever use the silver so he has it somewhere. I just went to Vinnie's and found some French Sterling, if you can believe it!
It would be nice to revitalize the bread section here. Ibake alot of bread myself, but it's always nice to use a proven method and recipe. No sense re-inventing the wheel. That's a beautiful loaf, btw.
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Post by 58limited on Jul 27, 2014 19:16:22 GMT -5
Vaporvac, by all means try and get the sterling from your dad, it is very nice and elegant.
My china pattern was produced from 1958-1988 and came in three different styles based on the edge trim: Mine is the Revere pattern and is edged with platinum. Brighton pattern came with gold edges, and then Sylvia pattern is the base design with no edge trim. The Sylvia pattern was popular with hotels and restaurants.
The Wallace Grande Baroque sterling is one of the most successful and popular U.S. sterling patterns ever produced. It has been in continuous production since its introduction in 1941 and was part four of a six part project called the Third Dimension Beauty collection (because the patterns are three dimensional, not stamped and flat). The first in the series was the popular Rose Point pattern released in 1934 and the sixth and last pattern was the Romance of the Sea released in 1950. The other patterns were Sir Christopher, Stradivari, and Grande Colonial.
The Hofbauer 24% Red Bird crystal was a popular item for U.S. servicemen/women stationed in Germany. There were weekend bus tours provided for military personnel and one was the Crystal Factory/ Nutcracker Factory Tour, which is how I found this crystal. Hofbauer went out of business in 1988 (they opened in about 1849) but Nachtmann Crystal bought the rights to the pattern and marketed it as Amaris. I'm not sure if it is still being produced.
There are no family stories behind my fancy stuff: I saw, I bought, I use. I bought the china and sterling on ebay right after the economy tanked in 2008 - got it all pretty cheap, relatively speaking.
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Post by chipperhiker on Jul 27, 2014 19:28:07 GMT -5
Beautiful looking meal, 58limited. It all looks wonderful. I would love to hear more about that bread recipe and process, too. And, as vaporvac said, it would help give the bread section a boost!
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Post by 58limited on Jul 27, 2014 20:25:30 GMT -5
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Post by nana on Jan 7, 2016 17:38:29 GMT -5
I made this soup in the thermowell! WOW! Last night I put beef and pork bones saved in my freezer into the big kettle, 10-15 min gas in the thermowell till it was good and boiling. Then I left it overnight. In the morning, I strained the broth, (YES, I do think bone broth works in the thermowell!) and used it to make this recipe, pretty much as pictured, except I did all the frying/sauteing in my cast iron pan, and put it back into the kettle, then added the mushrooms, tomatoes and broth, put it back in the well, brought to a boil again, and then turned it off again and left it all day when I went to work. At 5:00 it was chunky, thick and truly scrumptious. This is a winning recipe!
When I was boiling the bones, I kind of let it go a little longer than I meant to and it was REALLY boiling. So much so that steam was wisping out of the holes that the right front burner grate sets into, and also a little was wisping out next to the burner on the side, from under the chrome top. I can only assume the thermowell was so full of steam that it was seeping out of the space where the burner goes into the well and finding its way out as best it could. Is that OK, or should I be a little more attentive to boiling times?
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Post by vaporvac on Jan 7, 2016 21:59:59 GMT -5
This may be just the recipe to try out the SS Twell pot! I know I meant to cook this last year, but other soups got in the way. I'm trying to clear out the freezer, so after I have a bit of space, I'll give it a try..Thanks for bumping this up.
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Post by Chuckie on Jan 7, 2016 23:06:42 GMT -5
me This may be just the recipe to try out the SS Twell pot! I know I meant to cook this last year, but other soups got in the way. I'm trying to clear out the freezer, so after I have a bit of space, I'll give it a try..Thanks for bumping this up.
DOH's recipe is VERY precise, and it is VERY accurate--as to the pix. The few times (unfortunately) we've made it, we ALWAYS followed the recipe to the TEE!!! (also because we COULD find the ingredients locally). I suggest doing the same should you attempt it---@ least for the barley frying part---VERY critical.
More than ONCE I was ready to give up---until I referred back to said pictures, and noticed it was doing EXACTLY as what was suggested in the text...
CHEERS! Chuckie
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Post by vaporvac on Jan 14, 2016 19:33:48 GMT -5
I can't wait! I started this tonight in the SS Twell pot and was going to eat tonight as well, until I saw the pic of that luscious bread. How could I separate the two? I now have a no-knead proofing by the boilers and will report back tomorrow with results. I used whole barley rather than pearled so it takes much longer to cook. I plan on leaving it overnight, see how it is in the morning and maybe let it go all day. How's that for CWTGTO?
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Post by vaporvac on Jan 15, 2016 23:18:18 GMT -5
OMG! This is fabulous and the whole grain barley held up great This is definitely going into the "keeper" file. The SS Twell worked great. Nothing stuck (although the recipe does call for quite a bit of oil). Still, I think if anyone is considering fabricating one, it should be based on the original. It's heavy.
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Post by nana on Jan 16, 2016 8:31:54 GMT -5
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Post by vaporvac on Jan 16, 2016 13:54:39 GMT -5
The pot! My soup was bit lighter than designed as I misread the amount of barley, but was still super flavourful.I had some cooked brown rice, so I threw that in to give it additional bulk. I had it with a dollop of thick yogurt.
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Post by nana on Jan 16, 2016 17:22:43 GMT -5
It is a great recipe. I'll make it again once I finally get my oven going.
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Post by damnoldhippie on Feb 20, 2016 18:30:55 GMT -5
Aw, does me proud after all this time to see y'all still like my soup ;-)
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Post by cinnabar on Feb 20, 2016 18:52:30 GMT -5
Just finished off the last of the pot at lunch today. Yummmmy
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Post by Chuckie on Feb 20, 2016 23:37:53 GMT -5
Aw, does me proud after all this time to see y'all still like my soup ;-) DOH--So sorry to hear about your wife's sickness/passing. We just buried my Mom 12/21, so I can KINDA "feel your pain"--although I dunno WHAT I'd do w/o the Monkey around the house here!!! May she rest in peace... Glad to hear you are moving on w/your life. Just because you ain't in "Chambers Land" anymore does NOT mean you can't just pop in to say "HEY" every now and then!!! And DITTO the "like the soup" part DOH!!! My veggie wife & I L-O-V-E it (although this meat eater has been know to throw in a bit of BEEF to my portions!!) Best wishes and good luck to you as you move on. Hope we DO see you pop in here every now & again!! CHEERS! Chuckie
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