ORD_Buckeye
Wrong glass, Sir.
That was my plan. I forgot to do the soak last night, so I did the cheat: boil for two minutes and then let them soak in that hot water for an hour or two.
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- Thread starter ORD_Buckeye
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That was my plan. I forgot to do the soak last night, so I did the cheat: boil for two minutes and then let them soak in that hot water for an hour or two.
I have, for other things, had to overnight it then do the quick boil, but was trying to put the meat(s) in at the right times.
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ORD_Buckeye
Wrong glass, Sir.
When I trim up the ham for freezing after Christmas, I deliberately leave a lot of meat on it for this purpose. That part goes in at the start. The additional goes in after the covered simmer and for the reduction.
And in case anyone thinks I'm fucking around here. I just Osso Bucco'd the bone and pulled the marrow out so it can dissolve into my soup. I also added a large parmesan rind at this point too.
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When I trim up the ham for freezing after Christmas, I deliberately leave a lot of meat on it for this purpose. That part goes in at the start. The additional goes in after the covered simmer and for the reduction.
And in case anyone thinks I'm fucking around here. I just Osso Bucco'd the bone and pulled the marrow out so it can dissolve into my soup. I also added a large parmesan rind at this point too.
I would have claimed to add that marrow... But eaten it myself.
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(and we don't do ham for Christmas... And I am pretty sure i stole it from my aunt last time. Did I ask? No idea)
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ORD_Buckeye
Wrong glass, Sir.
Coming up on hour number three. We're not there yet, but we're getting there. Compare the liquid level after the first hour
To where we are now
To where we are now
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ORD_Buckeye
Wrong glass, Sir.
Just barely. 5 3/4 quart Staub with 9 cups of water/stock plus the solids filled it almost the rim.
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ORD_Buckeye
Wrong glass, Sir.
So, here's where we ended up.
What's left of the bone
And the final batch of white bean and ham soup. I'll let it cool down on the stove for a bit and then portion it out and refrigerate it. Soup is always better a day or two after you actually make it.
What's left of the bone
And the final batch of white bean and ham soup. I'll let it cool down on the stove for a bit and then portion it out and refrigerate it. Soup is always better a day or two after you actually make it.
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Next Steps.
Pull the bone out (insert your own joke here), and pull off any meat that naturally hasn't come off. Mince it up and throw it and the bone back into the pot.
Add some additional leftover Christmas ham cubed. Throw into the pot.
Play waiting game again. Slow simmer, but this time uncovered. What I want is a consistency somewhere between soup and chili.
Love that stuff. Use Sugardale ham and you’re automatically a soup genius!
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So here we have an apple tart filled with frangipane, glazed with peach jam.
And I thought I had the right tart pan... And again I couldn't find it. So, mr spring form to the rescue again. It appears I didn't completely fuck up the crust.
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ORD_Buckeye
Wrong glass, Sir.
Not currently eating it, but I will be in a few hours (and over the following week/months).
Barely fit into the Staub.
Barely fit into the Staub.
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ORD_Buckeye
Wrong glass, Sir.
I have in the past. I got away from the aromatics other than the onion and garlic because I want it to be pure ham and bean goodness. Essentially, the ingredient list is
- Ham
- White Beans
- Onion
- Garlic
- Thyme
- Water (though I add just a bit of stock)
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ORD_Buckeye
Wrong glass, Sir.
Brit versus 'Murica burgers. On the left, we have A1 and Plochmann's yellow mustard. On the right, we have HP Sauce and Coleman's mustard. Burgers were seasoned the same--Breton grey sea salt, fresh ground pepper (equal black and green) and Coleman's mustard powder. No veggies, and I kept the cheese the same with some run of the mill grocery store extra sharp cheddar (though if I really wanted to max this out--and actually had it in house--some Neal's Yard and some 36 month old artisan Vermont would have worked.
At the end of the day, the result is that these were both some tasty motherfucking burgers!
At the end of the day, the result is that these were both some tasty motherfucking burgers!
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