With so many great soup recipes being posted lately, maybe a soup forum or sub-forum? It would be a great place to consolidate all of these great recipes and a good resource.
Just a thought...
Just a thought...
Soup Forum?
- Thread starter Gonna Smoke
- Start date
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I think both soup and fermenting forums would get quite a bit of use.
I love the idea of both forums. Been good friends with
jcam222
Steve H
and
xray
for a long time. Those guys have really gotten into fermenting and have shared some amazing stuff both here and via PM. Any of them could be a wealth of help, especially with kraut (which Steve just finished a batch of) and hot sauces. They may reply here or I bet if you reached out to any of them they'd be happy to help.Robert
Kraut is surprisingly easy to do.
I just finished this one.
More veggies in the works.
Yesterday was a busy day for me. Got up at 3am. Got a yardbird roasting in the oven for Buffalo ranch dip later. Man, the kitchen was smelling good. Even while drinking coffee! Next. Finely sliced 3 pounds of cabbage. Removed the zest and juice from 2 limes. Diced 3 Serranos, and 1/2 a...
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This is standard kraut. Much like SilverFloss brand.
Another fun morning in the kitchen. And. A gift from a great friend.
Up early to get things cracking in the kitchen. After a touch over 3 weeks. I tasted the kraut. It is perfect! Not real strong like store bought. But milder with a awesome crunch and flavor with a mild hint of salt. No Kahm mold seen. Is there anything wrong with eating a bowl of kraut at 4AM...
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I have 2 gallons of cayenne peppers going for hot sauce. That won't be done for a couple weeks yet. Looking to get a Lousanna hot sauce profile.
Start up cost can be pretty cheap. With a few quart mason jars. With air locks. Or burping lids. Or get a fermentation crock. They cost anywhere from 25.00 to 200.00. Or more.
And. Can't forget pickles!
Full sour pickles.
Morning folks, So. I fermented a quart of half sour pickles. Fermented for 8 days. They came out great! I was gifted a fancy fermentation crock. And it so happens I found some decent cukes for pickles. Pickles trimmed and soaking in ice water for 2 hours. Here they are packed in the crock...
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That's what I did with Joe , and received guidance that made sense . Sometimes one on one is better than to many opinions .
I like the idea of both. I make soups weekly almost exclusively during the winter months. I have a bunch in my sig that I refer to. I haven’t figured out how to add more since the format change, but having a specific sub forum would be helpful (I always posted my soup threads by protein)
Well
bmudd14474
,
TulsaJeff
, what do you think?
There seems to be a lot of interest in both soups & fermenting.
Al
bmudd14474
,
TulsaJeff
, what do you think?There seems to be a lot of interest in both soups & fermenting.
Al
Just thinking out loud here and probably preaching to the choir but I had a thought (that can be dangerous). Instead of just a "Soup" sub forum, consider "Soup and Stew". There is a pretty fine line between the two and it may take some of the guess work out of which sub forum to post to if you've made a really good stew you'd like to share. I actually have one going nowWell
There seems to be a lot of interest in both soups & fermenting.
Robert
Agree with you Robert. " Soups & Stews " would make a great combination for a sub forum.
Soup, stew, chowders. How about stuff eaten with a spoon? lol!Just thinking out loud here and probably preaching to the choir but I had a thought (that can be dangerous). Instead of just a "Soup" sub forum, consider "Soup and Stew". There is a pretty fine line between the two and it may take some of the guess work out of which sub forum to post to if you've made a really good stew you'd like to share. I actually have one going now
Robert
LOL, Don't know about that Steve, I can eat just about everything with just a spoon......
Yup! Grits too!You silly boy
Robert
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