soup. sieves. not the rabbit hole

[frobzwiththingz]

Last night i went to the grocery store, and got a small and specific set of items. Then went to the checkout line, where i got the usual friendly "How are you today?". I pointed to the contents of the conveyor belt (4.25 lb whole chicken. 1 large bunch celery. 2 huge yellow sweet onions. Couple of bags of carrots), and said "Well, take a look at what i'm buying, and see if you can guess."

Came home, started a large pot of Chicken Soup. My chicken soup is a long-brewing affair, cooking for at least 12 hours. Usually i will start it early in the evening, and do the post-processing the next morning. Thats what i did.

took as much of a photoshop lesson from klingonlandlady as i could before my brain and body simultaneously said "if you dont crash NOW you will be unable to climb the stairs." Got in bed, klingonlandlady thought i felt warm. thermometer agreed; low grade fever 101.4. Mumble to oneself "OK, Immune System, Get F-ing Cracking!" Spent the next 4 hours or so alternately sleeping and emulating some sort of inverse sponge; a) drink large amounts of water b) marvel as the water i drank exits via sweat glands. c) wake up in pool of sweat. dry off with towel. ask self: "am i having fever delerium?" No. Ok. go back to step (a). rinse, lather, repeat.

No fever in the morning, still feel like Wayland Golf had excess golf balls and decided to store them in my sinuses.

Make matzo ball mix that i forgot to make last night because i was too fried. Post-process chicken soup. [pour off broth. remove bones only from remaining chicken/veggie pile. Eat bones. They're actually very soft and tasty after cooking all night. Throw *everything* else back into broth.] Some folk believe chicken soup should be just a consomme, with only the matzo balls added. I'm not one of them. My chicken soup is Dense. Simmer soup again. Cook matzo balls.

Yum. Chicken Soup. Yum Yum Yum Yum Yum chicken soup.
Next steps: a soak in the hot tub, followed by trying to burn off this darn i-dont-know-what-it-is-Arisia-Ick by going to friday volleyball and getting some exercize.

Thats about all i've got to say right now.

Comments

Mega Miso Fishball Soup

[klingonlandlady.livejournal.com]

"doo dah, doo dah.."

[candle-light.livejournal.com]

A man after my own heart regarding what chicken soup should be like. I generally only gnaw off the ends of the larger bones, myself. Hope you're feeling mostly recovered today.

[chhotii.livejournal.com]

Everything back in? Including celery leaves? Or have those dissolved after 12 hours? Rich puts in peppercorns, which have to be picked out as well. What about the chicken skin? The skin makes me all kinds of squeamish. I'm intrigued by this idea of cooking the stock so long that everything can go back in, because the way Rich does it (only 8 hours, and only throw back in the good stuff) takes too long to post-process. But I'm dubious-- there must still be recognizable parts of the chicken undissolved after 12 hours that I would find icky.

[klingonlandlady.livejournal.com]

I find the skin bits a little slimy myself, but not as bad once they are allcooked down- i usually just give them to P. And you do have to pick the bones out, but you can chew on the bigger ones.

[ceo]

So, how do you make chicken soup?

[hammercock.livejournal.com]

Hope you feel better soon. It's amazing how many people I know returned home with the Creeping Con Crud...and amazing that I didn't! I have no idea how I managed to avoid it.

[perspicuity.livejournal.com]

it was a bad one for me, i'll tell you what.

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