Chicken and vegetable soup, not a stew(btw what is the difference?)
Chicken and vegetable soup, not a stew(btw what is the difference?)
Post up some slop Snubs
The Difference Between Soup and Stew
Soup and stew both serve the same purpose: To provide us with a nourishing, comforting meal the whole family will love. They’re also both served in bowls, they’re both delicious and they both pair perfectly with Pillsbury™ crescents or biscuits for dunking. Beyond that, however, there are several distinctions that make up a soup vs. a stew. Let’s simmer more on that, shall we?
The main difference between soup and stew is found in the primary ingredient: liquid. In soup, the liquid is the main deliverer of the ingredients within the pot. Soup can either be completely liquified, or it can include other elements (such as meat, fish or vegetables) that are fully submerged in broth, water or stock.
Stew, however, is much heartier and thicker than soup. The ingredients are chunkier, too, and while the overall dish includes liquid, it contains just enough to cover the main ingredients.
Another way to look at it: Soup is any combination of ingredients cooked in liquid. Stew is any dish that’s prepared by stewing—that is, submerging the ingredients with just enough liquid to cook them through at a simmer in a covered pot for a long time.
https://www.pillsbury.com/everyday-eats/dinner-tonight/soup-vs-stew
Good man.
Next, look at reducing the extra large portion sizes and amount of 'stodge', and cutting out the pudding/cake desserts.
Carrot meatballs are a big hit here - grated carrot, onion and garlic, then the grated carrot is finely minced and added at a 1:1 ratio with the meat. Served in a wholegrain wrap with lettuce, kebab style.
^ A lot of words to say 'pasta stodge'!
Surely that ain't grated cheese on top?
Anyway, I wanted carrot balls wrapped in lettuce tonight but the daughter asked for my sustaining signature dish of baked pork in apricots.
Money...
^ I found a bag of frozen apricots in the bottom of the freezer and don't really know what to do with 'em. Those were pork chops topped with apricots, wrapped in foil and baked.
Tonight may be chicken a la apricot.
^ I just chucked some apricots away. I made a Morrocan Lamb tagine with them about 18 months ago.
Not really my cup of tea, something you'd see Tomcat post up with pasta and a glass 9f Multipulciano from some pretentious fusion place in a Bangkok shopping mall...but you've got the shirts mate and could probably pull it off
I prefer mint sauce with lamb and apple sauce with pork tbh.
I’m sure they probably had another 6 months in them…
I don't recall eating any dinner since I hit the road, bar a Dukes Pizza, but the pic I have is technically for the breakfast thread.
Tell a lie, I had some Moo Yang in Phitsanulok. It was accompanied by a proper spicy yam salmon, even though I ordered salmon wasabi.
That was a place called District 65 or something like that, just as a bomb went off across the road.
Lang may yer lum reek...
After a long business trip I am back home. On the trek back picked me up some more 250 day aged beef and a few lobsters.
All prepped waiting their turn. Big tater on the grill
Got the ribeye on
Tater and Lobster and Ribeye cooking along.
Did me up a bit of fresh ground garlic and drawn butter for the lobster and cooked it on the grill
Lobster almost done., Drenched it with a bit of butter just a few mins before done
Dinner as served out by the pool.
A proper meal JP!
Late dinner last night after JP’s post making me hungry.
Tom Yum Goong and Cabbage with fish sauce.
There are currently 2 users browsing this thread. (0 members and 2 guests)