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I've gone to my farm in Kentucky for the weekend. It's a great place to relax, do a little hard physical labor, and forget about the rest of the world. If you don't have such a place, I highly suggest you get one.

In the meantime, here's something I found for you to read that might give you a warm feeling.

(And thank you for your patience.)

See you on Monday.

J. Peterman

From: The Calgary Herald

 

 

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Under Construction: Design Stuff & Member Commenting - Changes Soon.
56 Members’ Opinions
October 30, 2011 1:55 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

I think Webmaster has a Situation. I cannot click onto the link about Asian style Pumpkin Soup. However, Deborah style Pumpkin Soup is fortifed with plenty of sherry and cream and is quite popular.

October 30, 2011 2:13 PM
Com-100Com-300Com-500First-comHr-1Hr-5 Georgia said...

Oh, dear, we're waiting on, as it were, the Other Page....

October 30, 2011 2:18 PM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

This should link you to the referred article
 http://tinyurl.com/3fdumyb too bad I don't happen to like Pumpkin.

October 30, 2011 2:31 PM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

Altho I did get this recipe this week But I am not sure if I am sold on the broth base for it.  http://tinyurl.com/3hutk66  Could I just make this with a cream base and get the same flavoring or would the base be too strong? 

October 30, 2011 2:33 PM
Paolo 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 paolos said...

ChefDeb ~ I put sherry in just about everything I can, my favorite is in
mashed potatoes with plenty of cream and butter.  I even carry a flask with me
in my manbag.
There is a fresh pumpkin on its way, I guarantee the little lady will want
to try this recipe.
It's a good thing Stoney and rings know their way around the www.

October 30, 2011 2:34 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

Will eating these soups   .   make you Super?

October 30, 2011 2:41 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

As ChefDeb said, the Calgary Herald link in the intro by our host only takes one to a "This page cannot be found" page, so is a deadend....somehow, our techno buddy under Mr. P's aegis is having techno problems today.....forgivable, but not fun.

No pumpkin soup for me or mine....Just pumpkin pie with lots of eggs, cream, and boocoodles of pie spices! I just had homemade chicken veggie soup with crackers for lunch, and am off to read the Sunday paper, then my new book, and maybe a nap in front of a yammering football game....Ahhh, life is good. I'm grateful.

October 30, 2011 2:45 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

I was curious, years ago ... about the daily fare served to my Family at Gross-Rosen during the War ... Ironic that something so Nutritious and Life Enhancing, would be fed to a bunch holding a One Way Ticket ... I decided to try it and found a Recipe ... Heavy Cream & Sherry, unfortunately, were not among the ingredients listed, but I found that Pumpkin Soup wasn't all that Bad ... Years later, I made some again, with a Recipe embellished with Goodies that made the stuff a much different product from the first I had tried ... It was marvelously different, and actually tasted very good ... In the middle of a bowlful, I was put to think, and began to wonder if I should feel guilty, because I was enjoying the Soup so much ... It bother'd me for a long enough time that I have never made it or eaten it again ... It is a Tribal thing ... we're all born with Guilt ....... and I guess that confusion was just part of it ...

October 30, 2011 2:47 PM
8251 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Kentucky Curmudgeon said...

If chicken soup is good for the sole then what part of human existence is pumpkin soup good for?

October 30, 2011 2:48 PM
8251 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Kentucky Curmudgeon said...

Today chicken soup will be on the menu for me and mine...if only in our thoughts.

October 30, 2011 2:49 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

RINGS90--I think the soup would lack a certain roundnessof flavor without the broth (its only a cup) and the coconut milk might be a bit too rich without tempering...but what the heck try it anyway! Let us know. lack of one ingredient or another should never stop us from trying a recipe.

STONEY thanks for the link!

October 30, 2011 2:49 PM
8251 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Kentucky Curmudgeon said...

That should have been soul not sole...or I'll leave it up to you to decided.

October 30, 2011 2:53 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

Conventional Wisdom in the food industry is that American pumpkins are bred to be jack-o-lanterns and thereby lacking in flavor (vegetable gardeners don't be mad at me)and so they depend on canned pumpkin puree or substitute with butternut or other orange squash (mmmm) and obtain a more consistent result.

Love that pumpkin pie! Shot of brandy in mine. Pumpkin bread, pumpkin pancakes, pumpkin muffins, pumpkin scones, pumpkin chiffon layer cake, pumpkin cheesecake, pumpkin mousse.......oh yeah.

October 30, 2011 2:54 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

RY I am thinking twice about having a sandwich for lunch.

October 30, 2011 3:32 PM
004 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1 korthal said...

I got some fresh lump crabmeat  to make some crab balls and crabcakes.
I have a little left so I think I'll make some cream of crab soup for dinner.
 
With the pumpkins left over from Halloween when the kids were little I always made pies.
I'd also make a pumpkin pie filling loaf, the kids loved it for breakfast much to my neighbors dismay. I always said "what's wrong with that, it's a veggie/fruit, eggs, spices and mostly good stuff". Probably better than what their kids had.
 
Except for the one of my middle son which he would always hid.
He'd move it everyday just in case I was getting close.
By the time I found it or he was ready to give it up it wasn't good for anything but the garbbage.

October 30, 2011 3:37 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

There I was, waiting for an exciting new topic and he serves up pumpkin soup to a recipie that I read and thought "O yuk!" I'll stick to plan A - Leek and potato soup made with leftovers whizzed in the blender with chicken stock, cream, salt, pepper, a dollop of vermouth and a sprinkle of stilton cheese.

October 30, 2011 3:43 PM
004 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1 korthal said...

Sounds yummy HAZEL.
I love Stilton.

October 30, 2011 3:49 PM
293 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-5 rings90 said...

Hazel - Why the Vermouth?  Sounds really good -         Chef Deb - Youa re right - I am going to give the recipe a try & than change as necessary. 

October 30, 2011 3:54 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Paolos~ Are you serious? Sherry in mashed potato? At least you told us one of the things in your manbag.

October 30, 2011 4:10 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

rings90~ any excuse, the Vermouth adds an extra dimension.

October 30, 2011 4:37 PM
Paolo 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 paolos said...

Haze ~ I am serious about the sherry.  I add it to the boiling water along
with some salt and chicken broth and another shot into the mash with the cream
and butter.  The manbag was another feeble attempt at humor and I did not mean
to denigrate those metromen amongst us that carry one.  Well, maybe a little. 
On a cold day I have been known to carry a hip flask of Jameson with me on my
evening constitutional.

October 30, 2011 5:15 PM
Stage_2 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1Hr-10Hr-5 JALOPKIN said...

MISS HAZEL:  NOW you've gottit !!!  Potato Soup, in all its variations, is marvelous stuff !!! So Good with warm Bread, slather'd with Butter, or Bagels and Cream Cheese ... and a Link or three of well roasted Kielbasa on the side ... Even a Chicken Liver Sandwich ....... and a Good, Table Red .......

October 30, 2011 5:29 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Ivan~ my dear! Each to his own - I'd go for a crispy dry white with a creamy potato soup.
Paolos~ Jameson - now you are talking. A swig or three from a hip flask of Irish is a grand thing. Can't wait 'till next time I make mashed potato. Try anything once.

October 30, 2011 5:43 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

Paolos, wasn't the "man bag" invented by that famous French designer, Jacques Strapp?

October 30, 2011 5:44 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Have to say the pumpkin soup in the pic up top is very nicely presented..

October 30, 2011 5:48 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

I have a hankerin' for pumkin-n-pecan pancakes with cinamin butter and whipped cream.....maybe a drizzle of caramel to top it off and a double espresso to wash it down.

I'll be napping while pretending to look at the stars on the back porch of the caboose...

October 30, 2011 6:04 PM
8251 10photoviewsCom-100Com-300Com-500First-comFirst-photoHr-1 Kentucky Curmudgeon said...

PL ~ I just got back up off the floor laughing at your Jaques Strapp inflection.

Excuse me while I return to said floor to finish.

What a fine thing to be able to visit this page today.

The humor and warm thoughts from all the village is a blessed distraction.

October 30, 2011 6:05 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

ChefDeb, now was that a shocked and shaking your finger at me exclaimation mark, or was it a shocked but thought it was funny one?

October 30, 2011 7:13 PM
Com-100Com-300Com-500First-comHr-1Hr-5 Georgia said...

  PeterLake, see why I love you? 
 
   KC, I'd simply given you credit for a fine pun, which I do anyway, and you explained it away! Extra points along with the hugs and thoughts we all send. 
 
   ChefDeb, have you published a cookbook? 
 
    IVAn, I'll not be surprised if you've published one.  A moving story, and thank you.  It must have been hard to do. 
 
     A little craziness, a lot of magic today....  Unlike a couple, I haven't managed to bypass the "page not available.'  I'll enjoy tomorrow's surprise, Mr. P.

October 30, 2011 7:23 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

PL--that was me laughing my ass off. and just shocked I'd never heard any variation of it before. But it was also hilarious as your initial posting.

GEORGIA--Stoney provided the link--its a pumpkin soup recipe with a Thai twistss via Canada (there's authentic cuisine for you--sorry Mr. P. no offense).
Working on my cookbook now about to ask some Villagers to test some recipes!

October 30, 2011 7:40 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Found a great German butcher shop nearby in BallGround, GA...authentic brats, smoke pork chops, bologna, and a fine German, his wife, and daughter who run it.

Had the pork chops last night....best ever tasted, tender, melt in your mouth succulent, and having the brats on the grill tonight! Corn on the cob, brats, and homecanned beets.....Ah....wondermus! Good evening all....keep the pumpkin soup, and I will keep these foods from the Frankfurt Doman Butcher Shop.

October 30, 2011 7:50 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Moose~ are you an cannibal? In English, brats are naughty small children. What are they in American?

October 30, 2011 8:06 PM
Myself 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Spring Fragrance said...

Oh good! Had wondered what happened to today's topic. Gee, the site has been doing really well in recent days, chalking way past 100 posts daily.
 
I love pumpkin soup, both the western cream based version and the asian (typically Thai) version. I think the recipe above has two key features of asian style soup vs western style. Asian soups are typically broth, like the French consomme. Milk and other dairy products generally do not feature. In the few occassions when it does, coconut milk is used (Thai, Indian, Indonesian, Malaysian).  The Thai pumpkin soup is yummy and fragrant. I'm suddenly homesick...

October 30, 2011 8:07 PM
Myself 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Spring Fragrance said...

Yes Moose! I am amused too...what does brats mean? Is it a kind of sausage?

October 30, 2011 8:13 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

Hazel and SF.... Brats is short for Bratwurst.... a deeeelitefull sausage

October 30, 2011 8:14 PM
Photo 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-videoHr-1Hr-10Hr-5 Peter Lake said...

ChefDeb..... good to know, I hoped I hadn't offended....... I was pretty sure that was the case, but I had to be sure....

October 30, 2011 8:28 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

PL Never doubt your loyal fans...

October 30, 2011 8:41 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

PL.................that was d*man funny!
 
CHEFD............you truly are the food goddess............how lucky we are to have you here & you also have dry wit to spare..................I'm a fan...........................signed, Hungry in Mississippi....................................
 
 
I love pumpking pie w/ blobs of vanilla whipped cream, giant blobs..................by the way if you buy a bag of Brim's cotton candy you can create your own little carnival..................I like the pink, tre's chic!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (that would be trez chick........................)
 
SPRING...................Asian pumpkin soup sounds delicious.....................the way you decsribed it is luscious...........................
 
HAZEL..................Don't eat tiny children, please!!!!!!

October 30, 2011 8:42 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

Now I'm just dying for a brat................w/ mustard & a soft steamed bun...........mmmmmmmmmmmmm................

October 30, 2011 8:44 PM
Myself 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Spring Fragrance said...

Thanks PL...i had an inkling it was something like that. Actually I am a little wursted with the different German sausages...bratwurst, bockwurst, knackwurst....CD, any quick tips to tell the difference. Come to think of it, is there a difference between a hot dog and a sausage?

October 30, 2011 8:46 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

So relieved to learn that Moose is not broiling small children 'tho should she feel so inclined, my friend who does an intake class would offer a few tasty candidates. Sausages - the British version are generally a disgusting pale pink flavourless thing, to be avoided at all costs. Lucky me, my local butcher when he meticulosly cleans his shop at end of day, puts up a window display of his national prize certficates, some of them for his splendid sausages. Having said that, Deutchland Uber Alles when it comes to sausage.  

October 30, 2011 9:03 PM
Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 hazel leese said...

Bebe~ I love children, but I could'nt eat a whole one.
I have time confusion because this is the weekend we have to change our clocks an hour. So it gets dark early in the evening. Whatever, it feels like duvet time. Nos da dear people.x

October 30, 2011 9:23 PM
4244 Com-100Com-300Com-500First-comHr-1Hr-10Hr-5 ChefDeb said...

First off, what became of Julia who was bounding off to 325 Bowery y'day to check out the day's topic? Did she get eaten by an exhibit?

SPRING-what Hazel has just described as sausage sounds like what we call a Hot Dog or weiner or frankfurter...it is most akin to knockwurst. We use sausage as umbrellla term for tubes of prepared meat (the tubes usually being intestinal or otherwise). So Bratwurst for example is a heartily seasoned usually coarsely ground sausage, weisswurst made from veal and pale in color--kielbasa is Polish and usually fat and nicely flecked with yummy pork fat (unless its turkey kielbasa of course), chorizo is a portuguese and Mexican spicy sauage. Most regions have their own---Andouille --New Orleans.

Then there's Breakfast sausage usually spiced with sage and sometimes maple and served with eggs. The truth of the matter is that sausage is pretty much a good way to make sure you use the entire animal, highly seasoned and delicious.'

Locally they eat something they call Soupy. It is actually soppresseta, an Italian sausage but local custom decrees that it MUST be homemade. They have Soupy Parties in the Fall. It is very dense, very very spicy and quite frankly to me utterly detestable. I was never so happy as when the State of CT banned it from restaurants as it was an anxiety point for me as the Soupy customers would only eat it cut a certain way, etc.

Well this is more than you wanted to know I am sure and actually this is where we need Ivan because he probably knows much more than I do. Moments like this I wish I had googled before rattling off!

BEBE!!! oh you kid..you know I love you!!!! Cotton candy! Lets make cotton candy mousse and make it all high falutin! Hope you feel well and have a great week with those lucky kids!!!

October 30, 2011 9:31 PM
4224 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 RoadYacht said...

didja know you can make a sausage kinda thing with corn meal,roughly ground,and fill it with meat,and then wrap it in a corn husk? You can do it today,and tamale

October 30, 2011 10:12 PM
Com-100Com-300Com-500First-comHr-1 bebe said...

That would be: pumpkin & d*mn............or d*mn pumpkin...........................
 
 

October 30, 2011 10:17 PM
Myself 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Spring Fragrance said...

CD, no, it was very interesting actually. I generally keep away from most sausages, after I heard what goes in there, which is pretty haha, considering that Chinese believe that anything that walks, swims or flies can be eaten. The chinese do have a sausage, ("lap cheong") and it's mostly made of fresh pork, duck liver or pig liver. There is often a high fat content. It is never eaten on its own like in the west. We slice them and generally use them as garnishings...in fried rice, steamed dishes, soups etc..

October 30, 2011 10:24 PM
Paolo 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 paolos said...

PL ~ It is about time for the man with the bag. 
http://www.youtube.com/watch?v=2MpzVnJi3Qo

October 30, 2011 10:38 PM
Paolo 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 paolos said...

What would a bowl of soup be without the crackers?  Lucky me
I've got a three year old princess to watch it with me. 
Some things never grow old.
 
 
http://www.youtube.com/watch?v=wNwFXLcrsbc

October 30, 2011 11:15 PM
M 10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Penn said...

P. Lake, 50 lashes with a wet noodle out back.

October 30, 2011 11:23 PM
Gandhi_medium 10photoviews10videoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewFirst-videoHr-1Hr-10Hr-5 Tommy Typical said...

While pondering a bowl of chili I started thinking about Travis McGee and found this tidbit about seasonal faire-

MEYER'S MEMORABLE CHILI

When the urge came upon Meyer he would create a pot of his famous tears-and-gasps-inducing house specialty. It was said to be never the same twice, and not for the faint of palate. Since MacDonald gave us neither a recipe nor helpful hints, we'll have to make some reasonable assumptions, just as Meyer himself would do in other situations when there were knowledge gaps to be plugged with logical guesses.

October 30, 2011 11:27 PM
10photoviewsCom-100Com-300Com-500First-comFirst-photoFirst-reviewHr-1Hr-10Hr-5 Mooseloop said...

Hazel - I think PL answered the "brat" question perfectly. The pronunciation is different, tho the spelling is the same: the unruly child is "brat" as rhymes with rat, but the "brat" that is short for great German sausage is "braht" as rhymes with hot. These sausages are about 8 inches long, spicey, not very greasy, and about as big around as four fingers together, so are larger than a hot dog or weiner. On a split bun (I use whole wheat) with the right kind of brown mustard, chopped onion, and dill relish on them, they are just scrumptious!

Also, we sympathize about the time change....Ours is coming next weekend, as the Nov. 6 day drops us back an hour. It always takes a day or three to get used to the difference. Just go sleep at your usual time, and soon the body will adapt.

Going off now....sorry not to have affection for the pumpkin soup Asian style....guess it is all in what you get used to.....I might try some butternut squash soup, and I do like the Thai coconut/chicken soup. Good night all.

October 31, 2011 10:48 AM
First-comHr-1 VeraM said...

If you're uncomfortable with coconut milk or too much would go to waste because you'd never use it all up in one fell swoop, try using your favorite brand of non-lactose milk--as in almond, soy, or rice varieties and adding a teaspoon of coconut flavoring to it.  It works; you get the flavor without the saturated fat.

Honor Roll



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