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OT: Coronavirus Resources - and other things to not worry about

Just made myself a failure of a lentil soup with sausage. Spent a long fucking time building flavors in layers and the mother fucker turned out bland as ****. My sausage is top tier so that somewhat saves the dish but back to the drawing board I go. I'm way too fucking hit or miss with soups. So much effort on this one but it didn't remotely work

what was your base stock?
 
I hit a Shoppers and an indie grocer just now. More people out there than I expected. The weather is too damn good.
 
what was your base stock?
I keep the spines when I do whole chickens so I made my own broth. I've got no issues with that. The soup just lacked depth. All of the sweating of the vegetables, browning of the meat, building the layers just fell flat.

I used this recipe as a guide but used a completely different flavor profile: https://www.seriouseats.com/recipes...entils-with-sausage-and-dandelion-greens.html

But I don't really follow recipes.. Which, for soups I don't exactly have that instinct required to make it work without following religiously. Fuck, I don't even follow recipes when I bake bread; I just know how the dough is supposed to feel. Anyway the point is... I fucked up and I think a lot of it had to do with ratios of ingredients. Too heavy on the broth and not heavy enough on the aromatics.
 
I don’t like lentils but when I make a chickpea soup, leeks, coriander, parmesan and lemon do the heavy lifting flavour wise
 
I don’t like lentils but when I make a chickpea soup, leeks, coriander, parmesan and lemon do the heavy lifting flavour wise
Lentils can be fucking brilliant if done right. I fucked up. I FUCKED up.


Not a good day for me after losing functionality of one of my fingers from deciding to touch a red fucking hot cast iron skillet because reasons. Just completely out of my element today. Disaster.
 
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