OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
LeafOfFaith
Well-known member
Similar to the baked potato. No potato necessary for that either.
MindzEye
Wayward Ditch Pig
Can't paint the mona lisa without a canvas
axlsalinger
Well-known member
CH1
The Artist Formerly Known as chiggins.
CH1
The Artist Formerly Known as chiggins.
Cal Gal
Active member
I don't eat red meat as often as I once did (expen$ive, healthier choices. . .), but make exceptions for goat and lamb from time to time. Below's a goat soup I like. "Roll yer own" when it comes to measurements!
###
Cal Gal's Goat Soup
☆ INGREDIENTS
▪︎ meat on bones, cut small
▪︎ 2 bell peppers, sliced in chunks
▪︎ 2 yellow onions, sliced in chunks
▪︎ frozen peas & carrots
▪︎ beef stock
▪︎ canned diced tomatoes
▪︎ Icelandic smoked birch sea salt
▪︎ black truffle salt, to correct later
▪︎ black pepper
▪︎ poivre a la mode
▪︎ garlic powder
▪︎ M.E. mystery spices, prob'ly including baharat
▪︎ splash of red wine vinegar
▪︎ sm swirl of Sriracha - for flavor, not heat
☆ DIRECTIONS
Brown meat in olive oil; add veggies & seasonings; stir & cook covered till veggies are soft; add diced tomatoes, beef stock, vinegar, Sriracha to cover; bring to boil, then lower to simmer covered for over an hour, maybe 90 mins, at least until meat is very tender.
☆ SERVING SUGGESTIONS
Can be served on its own or with rice, pasta, potatoes, or. . .?
###
Cal Gal's Goat Soup
☆ INGREDIENTS
▪︎ meat on bones, cut small
▪︎ 2 bell peppers, sliced in chunks
▪︎ 2 yellow onions, sliced in chunks
▪︎ frozen peas & carrots
▪︎ beef stock
▪︎ canned diced tomatoes
▪︎ Icelandic smoked birch sea salt
▪︎ black truffle salt, to correct later
▪︎ black pepper
▪︎ poivre a la mode
▪︎ garlic powder
▪︎ M.E. mystery spices, prob'ly including baharat
▪︎ splash of red wine vinegar
▪︎ sm swirl of Sriracha - for flavor, not heat
☆ DIRECTIONS
Brown meat in olive oil; add veggies & seasonings; stir & cook covered till veggies are soft; add diced tomatoes, beef stock, vinegar, Sriracha to cover; bring to boil, then lower to simmer covered for over an hour, maybe 90 mins, at least until meat is very tender.
☆ SERVING SUGGESTIONS
Can be served on its own or with rice, pasta, potatoes, or. . .?
Cal Gal
Active member
Pro tip: even better the next day!I don't eat red meat as often as I once did (expen$ive, healthier choices. . .), but make exceptions for goat and lamb from time to time. Below's a goat soup I like. "Roll yer own" when it comes to measurements!
###
Cal Gal's Goat Soup
☆ INGREDIENTS
▪︎ meat on bones, cut small
▪︎ 2 bell peppers, sliced in chunks
▪︎ 2 yellow onions, sliced in chunks
▪︎ frozen peas & carrots
▪︎ beef stock
▪︎ canned diced tomatoes
▪︎ Icelandic smoked birch sea salt
▪︎ black truffle salt, to correct later
▪︎ black pepper
▪︎ poivre a la mode
▪︎ garlic powder
▪︎ M.E. mystery spices, prob'ly including baharat
▪︎ splash of red wine vinegar
▪︎ sm swirl of Sriracha - for flavor, not heat
☆ DIRECTIONS
Brown meat in olive oil; add veggies & seasonings; stir & cook covered till veggies are soft; add diced tomatoes, beef stock, vinegar, Sriracha to cover; bring to boil, then lower to simmer covered for over an hour, maybe 90 mins, at least until meat is very tender.
☆ SERVING SUGGESTIONS
Can be served on its own or with rice, pasta, potatoes, or. . .?
Slinger 48
Well-known member
That sounds good!
Every soup we've ever made was always better on succeeding days, to a point.
zeke
Well-known member
I don't eat red meat as often as I once did (expen$ive, healthier choices. . .), but make exceptions for goat and lamb from time to time. Below's a goat soup I like. "Roll yer own" when it comes to measurements!
###
Cal Gal's Goat Soup
☆ INGREDIENTS
▪︎ meat on bones, cut small
▪︎ 2 bell peppers, sliced in chunks
▪︎ 2 yellow onions, sliced in chunks
▪︎ frozen peas & carrots
▪︎ beef stock
▪︎ canned diced tomatoes
▪︎ Icelandic smoked birch sea salt
▪︎ black truffle salt, to correct later
▪︎ black pepper
▪︎ poivre a la mode
▪︎ garlic powder
▪︎ M.E. mystery spices, prob'ly including baharat
▪︎ splash of red wine vinegar
▪︎ sm swirl of Sriracha - for flavor, not heat
☆ DIRECTIONS
Brown meat in olive oil; add veggies & seasonings; stir & cook covered till veggies are soft; add diced tomatoes, beef stock, vinegar, Sriracha to cover; bring to boil, then lower to simmer covered for over an hour, maybe 90 mins, at least until meat is very tender.
☆ SERVING SUGGESTIONS
Can be served on its own or with rice, pasta, potatoes, or. . .?
not one fucking potato in that recipe. brilliant.
Cal Gal
Active member
DUUUUUUUUUDE!!! Read da WHOLE recipe! (Hint: Check line starting with "Can be served on its own or. . .") Then go "roll yer own!"
Cal Gal
Active member
Yeah, right. Lmao. . .
Cal Gal
Active member
Lol! Not enough time in the day.
trujaysfan
Well-known member
I assume "Cal" stands for Calgary (but could be other things). I would hope you get your spices from silk road.
trujaysfan
Well-known member
Yes, I just didn't think anyone with that sort of education would be hanging out here lolI enjoy mixing my own combos but of late also enjoy buying from Stonehouse and Oakland Spice Shop.
Btw, ever hear of UC Berkeley?