Jump to content
UFC® Fight Club – Forum

The Soup thread

OzPride

By OzPride
in Outside the UFC

 Share

Recommended Posts

OzPride

OzPride

Posted
  • Author
Posted

Thought it was a megasoup appreciation thread!

 

I prefer stew or gumbo over soup.

from me?!? good heavens no.

 

Oh I've got time for dat. Never had gumbo though!

 

Currently in my pressure cooker I have fillet steaks, large open mushrooms, some passata I made from scratch and a tonne of herbs. serving with polenta. Basically a complex ragu

  • Like 2
Link to comment
Share on other sites
NoCakeForYaya

NoCakeForYaya

Posted
Posted

I just made roasted carrot, ginger, coriander spicey soup and good lawd it's fooking amazing.

 

What's your flavor?

Finally another carrot and coriander appreciator!! Nobody I know likes it, I love the stuff. 

 

The addition of ginger is interesting and will try it mate.

 

 

 

 

Also MegaSoup is the GOAT!

  • Like 1
Link to comment
Share on other sites
SavageTC

SavageTC

Posted
Posted

Ive got a few good recipies

 

Chicken and veg, potato and leek, red lentil with chili and lemon, minestrone, beef and veg, pea and ham.

 

Theres a few more, favs probably just good old chicken and veg cause its nostalgic.

  • Like 1
Link to comment
Share on other sites
NoCakeForYaya

NoCakeForYaya

Posted
Posted

Ive got a few good recipies

 

Chicken and veg, potato and leek, red lentil with chili and lemon, minestrone, beef and veg, pea and ham.

 

Theres a few more, favs probably just good old chicken and veg cause its nostalgic.

I've always found tomato soup is the GOAT for defeating pesky man flu mate. 

  • Like 1
Link to comment
Share on other sites
SavageTC

SavageTC

Posted
Posted

I've always found tomato soup is the GOAT for defeating pesky man flu mate. 

Thats pretty much the minestrone, just with all the vegetables lol. I made a tomato garlic and mushroom sauce with pasta for dinner tonight so hopefully that helps.

  • Like 1
Link to comment
Share on other sites
OzPride

OzPride

Posted
  • Author
Posted

Finally another carrot and coriander appreciator!! Nobody I know likes it, I love the stuff.

 

The addition of ginger is interesting and will try it mate.

 

 

 

 

Also MegaSoup is the GOAT!

carrot/ginger/coriander/celery is an all time classic vietnamese combo but I westernize it into a smooth soup, the ginger adds depth but you need to blend it a good ten-fifteen mins to get all the stringy bits out

  • Like 1
Link to comment
Share on other sites
Yerbo

Yerbo

Posted
Posted

Finally another carrot and coriander appreciator!! Nobody I know likes it, I love the stuff. 

 

The addition of ginger is interesting and will try it mate.

 

 

 

 

Also MegaSoup is the GOAT!

My wife adds pumpkin a lot to that soup. Damn good stuff.

  • Like 1
Link to comment
Share on other sites
MoZZez

MoZZez

Posted
Posted

Chicken gumbo, cream of potatoe soup and cream of broccoli soup are my favorites

When I was in school back when, they served a cream of broccoli, and cream of broccoli and cheddar that was amazing.

Ever since, I have loved the soup and get it when I see it on menu's.

 

Cant say I am a great cook, I get by, but dont have a good recipe to make my own.

  • Like 1
Link to comment
Share on other sites
MoZZez

MoZZez

Posted
Posted

I'm not much of a ginger fan myself, I make an exception for Bubba though.

Your saying you dont like to eat ginger?

Hq82Ndsh059x.jpg

 

 

 

 

 

 

Now back on topic. Who has a good gumbo recipe? The people mentioning it have me intrigued. 

  • Like 1
Link to comment
Share on other sites
StompGrind

StompGrind

Posted
Posted

Isn't gumbo just a different name for a stew?

NO...well maybe that BS yankee gumbo.

 

 

lol kidding it is a stew though good point. You can make it more of a soup if you do a broth instead of a Roux but a lot of people eat that Campbell's soup BS straight out of the can and think it's a soup

 

Link to comment
Share on other sites
Megasoup

Megasoup

Posted
Posted

Making soups is a lot like making balanced ****tails, in the way that there is just a few fundamentals. When you understand these fundamentals, you don't need recipes anymore.

 

 

I'm aware this thread has nothing to do with my name, but my name came from me keeping my struggling convenience store a float by offering soups to the business card for lunch. I did a booming business until the health department shut me down for not having a license ( I guess I've always been a thug.)

 

I had two different soups per day, which changed every day. Every Monday it was chicken with wild rice soup and something else. Every Tuesday it was black bean chipotle pork loin and something else. Every Wednesday was burgundy beef stew and something else. Add and finish hi every Monday it was chicken with wild rice soup and something else. Every Tuesday it was black bean chipotle pork loin and something else. Every Wednesday was burgundy beef stew and something else. Ad infinitum. The first soup would stay constant and the second soup would change and you wouldn't see it again for another month or more. They were all made from scratch and they really were excellent.

 

I had rules I set for myself.

 

Different proteins, no matter what. If one was chicken, the other would have to be beef or pork or a seafood.

 

Different carb/bases, no matter what. If one was race the other would have to be a potato or a bean or whatever.

 

If one was homestyle, the other would be eclectic. I would not have two Comfort foods, nor would I have two eclectic styles.

 

Each soup came with the bread, but the breads would be different. Could not get lazy here, because this was that extra impressive edge. If I was having steak chili with cornbread, then clam chowder would have lightly toasted sourdough.

 

I had a few other rules, which I can't immediately remember. I wrote them down and lost track of them years ago. I never, ever broke my rules. My soups remained popular until the end, when I stopped cooking them.

Link to comment
Share on other sites
OzPride

OzPride

Posted
  • Author
Posted

Making soups is a lot like making balanced ****tails, in the way that there is just a few fundamentals. When you understand these fundamentals, you don't need recipes anymore.

 

 

I'm aware this thread has nothing to do with my name, but my name came from me keeping my struggling convenience store a float by offering soups to the business card for lunch. I did a booming business until the health department shut me down for not having a license ( I guess I've always been a thug.)

 

I had two different soups per day, which changed every day. Every Monday it was chicken with wild rice soup and something else. Every Tuesday it was black bean chipotle pork loin and something else. Every Wednesday was burgundy beef stew and something else. Add and finish hi every Monday it was chicken with wild rice soup and something else. Every Tuesday it was black bean chipotle pork loin and something else. Every Wednesday was burgundy beef stew and something else. Ad infinitum. The first soup would stay constant and the second soup would change and you wouldn't see it again for another month or more. They were all made from scratch and they really were excellent.

 

I had rules I set for myself.

 

Different proteins, no matter what. If one was chicken, the other would have to be beef or pork or a seafood.

 

Different carb/bases, no matter what. If one was race the other would have to be a potato or a bean or whatever.

 

If one was homestyle, the other would be eclectic. I would not have two Comfort foods, nor would I have two eclectic styles.

 

Each soup came with the bread, but the breads would be different. Could not get lazy here, because this was that extra impressive edge. If I was having steak chili with cornbread, then clam chowder would have lightly toasted sourdough.

 

I had a few other rules, which I can't immediately remember. I wrote them down and lost track of them years ago. I never, ever broke my rules. My soups remained popular until the end, when I stopped cooking them.

i just want the recipe not the life story m8

Link to comment
Share on other sites
Megasoup

Megasoup

Posted
Posted

i just want the recipe not the life story m8

Nearly everyone of them go like this:

 

Sauté the meat and remove it from the pot. Sauté the onions and whatever other vegetables in the pot. You can choose to do you glaze it with wine or beer or even whiskey. Return the meet. Add chicken or beef or vegetable stock and whatever seasonings you're using.

 

If it's beef are using, you'll want to simmer it for a few hours to make it tender. Add the tomato in the last hour if you're using tomato. Whatever starch you're using, add that at the end as well. I prefer to cook the rice or the noodles separately because you can control the integrity a lot better.

 

 

Every soup is the same. Switch things out or augment them to make soups.

 

Take a burgundy beef stew, substitute sweet potatoes or regular ones and cinnamon for the herbs and go easy on the garlic.

 

Chicken noodle soup, switch the noodles or rice and switch the herbs with curry. Hell, and broccoli. Or not.

 

Take your home style chili recipe. Use chick peas instead of beans, pulled pork instead of ground beef. Use different spices.

 

They're all the same really. You really can't go wrong, as long as you follow the fundamentals and make the dish balanced.

 

 

Forget recipes.

Link to comment
Share on other sites
OzPride

OzPride

Posted
  • Author
Posted

Nearly everyone of them go like this:

 

Sauté the meat and remove it from the pot. Sauté the onions and whatever other vegetables in the pot. You can choose to do you glaze it with wine or beer or even whiskey. Return the meet. Add chicken or beef or vegetable stock and whatever seasonings you're using.

 

If it's beef are using, you'll want to simmer it for a few hours to make it tender. Add the tomato in the last hour if you're using tomato. Whatever starch you're using, add that at the end as well. I prefer to cook the rice or the noodles separately because you can control the integrity a lot better.

 

 

Every soup is the same. Switch things out or augment them to make soups.

 

Take a burgundy beef stew, substitute sweet potatoes or regular ones and cinnamon for the herbs and go easy on the garlic.

 

Chicken noodle soup, switch the noodles or rice and switch the herbs with curry. Hell, and broccoli. Or not.

 

Take your home style chili recipe. Use chick peas instead of beans, pulled pork instead of ground beef. Use different spices.

 

They're all the same really. You really can't go wrong, as long as you follow the fundamentals and make the dish balanced.

 

 

Forget recipes.

i'll agree to most of this, but obviously different proteins require different techniques, times etc. You can destroy some things by overcooking them, and others you won't get the full flavour without doing some extras, roasting some veggies for more depth etc cetera - I never go strictly from recipes, but a basic understanding is necessary.

Link to comment
Share on other sites
Megasoup

Megasoup

Posted
Posted

i'll agree to most of this, but obviously different proteins require different techniques, times etc. You can destroy some things by overcooking them, and others you won't get the full flavour without doing some extras, roasting some veggies for more depth etc cetera - I never go strictly from recipes, but a basic understanding is necessary.

Here is something the health apartment would've freaked out about. I took all the meat I would use for the week to the park and grill it all at once over one of those massive charcoal grills. It be like 30+ pounds of meat cooked in a flash. Then I would take it home, cut it all into bite-size chunks for the soups and put them in plastic bags and chuck them in the freezer.

 

I made the soup from scratch every morning before I went to the store in a second kitchen I had in my basement downstairs. but I only had so many burners and so many pots and so much time. I would do about 70 servings of soup every day, it was already time consuming and I had to try to do a lot of things to make it efficient. For me to just put a pre-measured portion of already cooked meat was a lifesaver. It also lent the soups a smoky, charcoal flavor, which really elevated the meal.

 

Nobody ever got sick. Nobody ever died. To describe the way I did everything would've been a health department nightmare, but honestly I ran a much cleaner operation than any restaurant I've ever worked out.

Link to comment
Share on other sites
  • 4 months later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...