Soups and Stews

Soup kitchens don't serve just one sort of food. They serve soup and other food too. And they served many kinds of soup - just look up practically any American soup recipe and somebody in some kitchen probably served it.

If you add too much salt to a dish that you are cooking you can peel a potato and add it to the dish/pot with the meatballs and leave it there until the meal is cooked,the potato absorbs the excess salt.

la soupe (fem.), le potage (masc.), le velouté (masc.).

"la soupe" is the vegetable one. "Le potage" and "le velouté" are nearly the same thing, but in a higher registry of language, or speaking of asparagus soup. You would use these (a bit showy) words on a restaurant menu.

cheese

le cassoulet (masc.) is a recipe from south western France, with white beans and meat.

Should a pot float when cooking in a crock pot

IRISH BEEF STEW WITH GUINNESS STOUT

2 tbsp olive oil

3 bay leaves

2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)

1 large yellow onion, peeled and cut into 1/4 inch slices

2 cloves garlic, peeled and chopped

1 tsp dried thyme, whole

1 tsp dried rosemary

2-3 tbsp all-purpose flour

3/4 cup beef stock

1/2 cup Guinness Stout

1 tbsp chopped parsley

1/2 lb carrots, sliced

salt & freshly ground black pepper to taste Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, 275 F!) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6 Tips:

1. Lamb stew is actually traditional in Irish cuisine. You can easily substitute the lamb for the beef in this recipe

2. It's recommended that you use Guinness Extra Stout (bottle) instead of Guinness Draught (bottle or can) with the "widget" inside

3. For more Irish and Guinness based recipes, visit http://www.gigfy.com/recipes.html == Ingredients * 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat * 650g floury potatoes , such as King Edward * 650g waxy potatoes , such as Desirée or Pentland Javelin * 1kg carrots * 2 onions * ½ tsp fresh thyme leaves * chopped fresh chives and parsley, to garnish

4 Baking potatoes

½ C. Celery

1 can chicken broth

½ C. chopped green onions

1 ½ C Milk

8 oz Sour Cream

Grated Cheddar Cheese

4-8 Slices of Cooked bacon (reserve drippings)

Bake potatoes, peel and mash with fork or potato masher but leave some clumps. You don't want it to be smooth. Add potatoes, broth, celery, and milk together and boil 10 minutes. Add sour cream and green onions boil another 2-3 min. Serve in bowls garnish with crumbled bacon and cheese.

A swollen can of chicken soup could possibly be examined by a public health laboratory. This is because a can of soup that is swollen may lead to botulism if there is the bacterium known as Clostridium botulinum present.

While the cabbage soup diet primarily focuses on consuming cabbage soup and specific fruits and vegetables for a week, drinking vodka is not recommended. Alcohol can hinder weight loss efforts, dehydrate you, and may interfere with the diet's intended health benefits. If you're following the diet, it's best to stick to water and other non-caloric beverages for optimal results.

there is no "magic" ingredient to add. what will help tho, is putting your soup in something thicker, like a thick ceramic bowl, or a coffee mug. this will help retain the heat

Without knowing what kind of soup or how you are eating it, I will relay this story:

While doing R&D in my early years, my supervisor commented that sometimes his new Instant Spaghetti Sauce would get watery upon sitting. It turns out that he would taste some and put his spoon back into the sauce. He used a pre-gellatinized starch and the enzymes carried from his mouth via the spoon to the sauce actually started the digestion process and broke down the hydrated starch which resulted in a watery sauce.

through radiation

There are 5 grams in one teaspoon of miso paste. There are 25 grams in 5 teaspoons and 50 grams in 10 teaspoons.

Flies cannot chew. They have to suck up their food. Flies have mouth parts that absorb food like a sponge. Their food has to be in a liquid form in order for them to eat it. it's easier to eat

Soup is not bad for you, it is a great food to involve in your diet as it contains lots of nutrition. Soup is described as one of the most healthiest foods as its a blend of many other healthy foods great for day to day living.

8 cups

1 gallon = 16 cups

1 cup =0.23 gallon

Soup should be left out only until it is no longer steaming - probably only 30 minutes. Then put it in the refrigerator. Definitely do not leave it out for more than 2 hours.

Cool it quickly by

# setting the pot in an ice bath, stirring the soup often # pour the soup into containers less than 3" deep, also stir often, or

# cook the soup thicker than usual and add ice to chill it.

Many types of food can be stewed, but most tradiontionally it would be cheaper cuts of meats and vegetables. Cheaper cuts of meat tend to be lower quality, so stewing makes them tender and gives an oppurtunity to add flavors for the meat to absorb as it cooks.

goes from hot to cold