Home of the BrewNosers

Posted: **Thu Dec 26, 2013 4:07 pm**

Hello, It’s awfully quiet around here. Did anyone else survive Christmas?

I’m quietly sipping some of my Xmas Scotch and making turkey soup. Fried up some onions and garlic and put it in the pot with the turkey. Threw all the left over veg, (Brussel sprouts with chestnuts, glazed parsnips, carrots, beets), homemade cranberry sauce and the rest of the gravy. I’m putting in some brown basmati rice also…wonder what it will be like.

How’s your turkey soup shaping up?

Posted: **Thu Dec 26, 2013 4:13 pm**

At 25 lb I'm 2 days away from starting.

Sandy

Posted: **Thu Dec 26, 2013 4:34 pm**

We gave the 2 carcasses away from our turkey diner...I've never really made much for soups.

Posted: **Thu Dec 26, 2013 4:41 pm**

Our turkey soup is fucking delicious.

-Kirsten

Posted: **Thu Dec 26, 2013 4:50 pm**

I'm 1-2 days as well from being ready to boil the carcass for our turkey soup.

Posted: **Thu Dec 26, 2013 5:00 pm**

redoubt wrote:Our turkey soup is fucking delicious.

-Kirsten

Yeah. I know, you are vegetarians. What did you have for x-mas dinner? Can you put the left overs in a big pot together on the stove and drink Black Grouse.

Posted: **Thu Dec 26, 2013 5:01 pm**

I don't know how good pizza soup would be...

-Keely

Posted: **Thu Dec 26, 2013 5:08 pm**

Sounds better than my turkey soup might turn out to be

: https://www.google.ca/search?q=pizza+so ... 66&bih=674" onclick="window.open(this.href);return false;

Posted: **Thu Dec 26, 2013 5:21 pm**

I didn't know pizza soup was a thing. It does look pretty tasty though!

-Keely

Posted: **Thu Dec 26, 2013 5:42 pm**

Kathleen is trying out being a vegetarian at New Years, and I’ll probably be going that way by default a bit. I’m looking forward to some interesting stuff. I think I could be a vegetarian if I could eat cheese all the time, there are so many delicious cheeses. I ate a whole lot of cheese for a few weeks and then got my cholesterol checked. It didn’t budge an inch. Still one of the best in town. I’m getting more and more confused about this eating thing. There’s more myths in eating than there are in brewing. I do believe bread, refined carbs (flour and sugar) are really bad things, and I’m not sure red meat is all that good for people.

I don’t suppose you would post some pictures and recipes of vegetarian meals in the what’s cooking thread, or even maybe a vegetarian thread.

Posted: **Thu Dec 26, 2013 5:46 pm**

Jimmy wrote:We gave the 2 carcasses away from our turkey diner...I've never really made much for soups.

Smoked turkey makes the most kickass soup. And extremely easy to do. I use the wings, some random scraps and the backbone with some veggies/spices and it's fantastic.

Posted: **Thu Dec 26, 2013 5:53 pm**

GuingesRock wrote: I don’t suppose you would post some pictures and recipes of vegetarian meals in the what’s cooking thread, or even maybe a vegetarian thread.

Sure, Mark! We'll post pics/recipes whenever we have anything really tasty.

-Keely

Posted: **Thu Dec 26, 2013 6:15 pm**

GuingesRock wrote:Kathleen is trying out being a vegetarian at New Years, and I’ll probably be going that way by default a bit. I’m looking forward to some interesting stuff. I think I could be a vegetarian if I could eat cheese all the time, there are so many delicious cheeses. I ate a whole lot of cheese for a few weeks and then got my cholesterol checked. It didn’t budge an inch. Still one of the best in town. I’m getting more and more confused about this eating thing. There’s more myths in eating than there are in brewing. I do believe bread, refined carbs (flour and sugar) are really bad things, and I’m not sure red meat is all that good for people.

I don’t suppose you would post some pictures and recipes of vegetarian meals in the what’s cooking thread, or even maybe a vegetarian thread.

Take a look at some of Nash's pics, I believe most of them are Vegetarian!

Posted: **Thu Dec 26, 2013 6:26 pm**

I might be wrong, but I don’t think NASH cares either way, as long as it’s delicious. He can correct me if I’m wrong. http://www.brewnosers.org/forums/viewto ... 250#p80583" onclick="window.open(this.href);return false;

My turkey soup turned out well…as an afterthought, some cashew nuts in there would be nice also.

Posted: **Thu Dec 26, 2013 7:05 pm**

redoubt wrote:
GuingesRock wrote: I don’t suppose you would post some pictures and recipes of vegetarian meals in the what’s cooking thread, or even maybe a vegetarian thread.
Sure, Mark! We'll post pics/recipes whenever we have anything really tasty.

-Keely

I'd like to see these too

Posted: **Thu Dec 26, 2013 7:14 pm**

GuingesRock wrote:. I ate a whole lot of cheese for a few weeks and then got my cholesterol checked. It didn’t budge an inch. Still one of the best in town. I’m getting more and more confused about this eating thing. There’s more myths in eating than there are in brewing. I do believe bread, refined carbs (flour and sugar) are really bad things, and I’m not sure red meat is all that good for people.

"Everything in moderation, including moderation."

No turkey here, moving on tomorrow. Bremen for a day to visit a friend then berlin. then Prague

Posted: **Thu Dec 26, 2013 7:16 pm**

CorneliusAlphonse wrote:
GuingesRock wrote:. I ate a whole lot of cheese for a few weeks and then got my cholesterol checked. It didn’t budge an inch. Still one of the best in town. I’m getting more and more confused about this eating thing. There’s more myths in eating than there are in brewing. I do believe bread, refined carbs (flour and sugar) are really bad things, and I’m not sure red meat is all that good for people.
"Everything in moderation, including moderation."

No turkey here, moving on tomorrow. Bremen for a day to visit a friend then berlin. then Prague

Liam, very interested in your thoughts on Prague......have fun man!

Posted: **Thu Dec 26, 2013 8:34 pm**

mr x wrote:
Jimmy wrote:We gave the 2 carcasses away from our turkey diner...I've never really made much for soups.
Smoked turkey makes the most kickass soup. And extremely easy to do. I use the wings, some random scraps and the backbone with some veggies/spices and it's fantastic.

I've made soup with a smoked turkey carcass. I'm so great in the kitchen that it was bland as all heck, AND Jimmy put me on probation from our new stove because apparently I was messy.....whatever....

lol

Posted: **Thu Dec 26, 2013 8:49 pm**

canuck wrote:
CorneliusAlphonse wrote:
GuingesRock wrote:. I ate a whole lot of cheese for a few weeks and then got my cholesterol checked. It didn’t budge an inch. Still one of the best in town. I’m getting more and more confused about this eating thing. There’s more myths in eating than there are in brewing. I do believe bread, refined carbs (flour and sugar) are really bad things, and I’m not sure red meat is all that good for people.
"Everything in moderation, including moderation."

No turkey here, moving on tomorrow. Bremen for a day to visit a friend then berlin. then Prague
Liam, very interested in your thoughts on Prague......have fun man!

Haha I will let you know! Wasn't sure if I would be making a stop but it looks like yes.

Posted: **Thu Dec 26, 2013 9:44 pm**

Becky wrote:
mr x wrote:
Jimmy wrote:We gave the 2 carcasses away from our turkey diner...I've never really made much for soups.
Smoked turkey makes the most kickass soup. And extremely easy to do. I use the wings, some random scraps and the backbone with some veggies/spices and it's fantastic.
I've made soup with a smoked turkey carcass. I'm so great in the kitchen that it was bland as all heck, AND Jimmy put me on probation from our new stove because apparently I was messy.....whatever.... lol

Salt, peppers and savory/sage/marjoram.

Should perk it up.

Sandy

Posted: **Thu Dec 26, 2013 9:46 pm**

Bay leaf!! Every soup needs a bay leaf

Posted: **Thu Dec 26, 2013 9:48 pm**

Becky wrote:I've made soup with a smoked turkey carcass. I'm so great in the kitchen that it was bland as all heck, AND Jimmy put me on probation from our new stove because apparently I was messy.....whatever.... lol

You need a bit of salt in there. Thyme/bay leaves/pepper works for me for spice.

Or go all out and fuck him up with this recipe.

http://www.theendlessmeal.com/thai-coconut-turkey-soup/" onclick="window.open(this.href);return false;

Posted: **Thu Dec 26, 2013 9:52 pm**

mr x wrote:/bay leaves/

Posted: **Thu Dec 26, 2013 9:53 pm**

mr x wrote:
Becky wrote:I've made soup with a smoked turkey carcass. I'm so great in the kitchen that it was bland as all heck, AND Jimmy put me on probation from our new stove because apparently I was messy.....whatever.... lol
You need a bit of salt in there. Thyme/bay leaves/pepper works for me for spice.

Or go all out and fuck him up with this recipe.

http://www.theendlessmeal.com/thai-coconut-turkey-soup/" onclick="window.open(this.href);return false;

That actually looks pretty damn good.

Posted: **Thu Dec 26, 2013 10:26 pm**

Mine's starting to look pretty alright although it may need to simmer overnight.

Father-in-law decided a 30lb bird was the way to go this year. Small pig in one end, half a bakery in the other. The bottom rack on my oven was bowing with the weight. Twelve adults ate their fill last night and took home leftovers; f-i-l was back to visit today and carved off another big bag of meat. I pulled another 2.25kg off it later this evening. I told him next year he should quit friggin' around and just get an emu.

My wife is a vegetarian and has been for almost 20 years. She's ovo-lacto, so she eats dairy and eggs, but no other animal products (except honey, I guess). She'll generally cook meat for myself and our two boys (3 and 5), but there are limits to that (she'd rather not hand-form hamburgers, fr'instance). We eat vegetarian meals at least half the nights each week. I'm welcome ask for meat inclusion or add it myself, but generally it takes more time than its worth and those meals are all complete (and tasty!) without it. Going vegetarian does make it hard to go low/slow carb unless you're already used to a lot of legumes and other sources of protein.

I love meat, but I tend to agree with Mark Bittman (former NYT food writer):

[A]lthough being a principled, all-or-nothing vegetarian [is] not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) [cannot] go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet.

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