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#1
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Pork Soup?
*** This post originated in alt.support.diet.low-carb -- it's appearance
in any other forum is deceptive and unauthorized. *** I like pork ribs and buy the cheap kind on occasion (and sometimes the more tender babybacks, but they're kind of expensive). However, I don't like the thick, diagonal part because it has very little fat and is dry and tough to chew. It DOES have a bone in it, but it's not really a "rib" bone. It makes up a large portion of the huge rack of ribs, however, and I don't want to waste it, so I seal them up with the Foodsaver and put them in the freezer, thinking I'll come up with SOMETHING to do with them. I've been thinking of making a pork-vegetable soup with it. You always hear about chicken soup and beef soup and all kinds of other soups, but you rarely (if EVER) hear about people routinely making or offering PORK soup. Is there a reason for that, other than religious beliefs about eating pork? I know ham and hambones are used in making things like split-pea soup, after all. -- Saffire 205/134/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** |
#2
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In article ,
Saffire wrote: *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** I like pork ribs and buy the cheap kind on occasion (and sometimes the more tender babybacks, but they're kind of expensive). However, I don't like the thick, diagonal part because it has very little fat and is dry and tough to chew. It DOES have a bone in it, but it's not really a "rib" bone. It makes up a large portion of the huge rack of ribs, however, and I don't want to waste it, so I seal them up with the Foodsaver and put them in the freezer, thinking I'll come up with SOMETHING to do with them. I've been thinking of making a pork-vegetable soup with it. You always hear about chicken soup and beef soup and all kinds of other soups, but you rarely (if EVER) hear about people routinely making or offering PORK soup. Is there a reason for that, other than religious beliefs about eating pork? I know ham and hambones are used in making things like split-pea soup, after all. Look into Chinese cooking, and you'll find all kinds of pork soups or soups based on pork stock. I love a nice pork stock simmered with tofu, napa, mushrooms, etc. in it, maybe with some shiritaki in place of wheat noodles. Or a lovely sour-hot soup loaded with bamboo shoots, tofu, lily buds, pork slices, stirred egg, vinegar, black pepper, and so on. Priscilla -- "Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong |
#3
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In article ,
Saffire wrote: *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** I like pork ribs and buy the cheap kind on occasion (and sometimes the more tender babybacks, but they're kind of expensive). However, I don't like the thick, diagonal part because it has very little fat and is dry and tough to chew. It DOES have a bone in it, but it's not really a "rib" bone. It makes up a large portion of the huge rack of ribs, however, and I don't want to waste it, so I seal them up with the Foodsaver and put them in the freezer, thinking I'll come up with SOMETHING to do with them. I've been thinking of making a pork-vegetable soup with it. You always hear about chicken soup and beef soup and all kinds of other soups, but you rarely (if EVER) hear about people routinely making or offering PORK soup. Is there a reason for that, other than religious beliefs about eating pork? I know ham and hambones are used in making things like split-pea soup, after all. I've used cubed pork to make pork with black soy beans. :-) It was quite good. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
#4
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REALLY???
-- I don't get you Message posted via WeightAdviser.com http://www.weightadviser.com/Uwe/For...-carb/200508/1 |
#5
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Quoting Kris D via WeightAdviser.com:
REALLY??? -- I don't get you You don't get what? You know what -I- don't get? Folks that continually insist on responding to messages that they can't be bothered to quote properly -- it's like everyone else should just be expected to figure it out. If they can't, oh well. Below is the post that your reference header indicates you were responding to: (however your response just wouldn't make sense in terms of this message...) ******************** *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** I like pork ribs and buy the cheap kind on occasion (and sometimes the more tender babybacks, but they're kind of expensive). However, I don't like the thick, diagonal part because it has very little fat and is dry and tough to chew. It DOES have a bone in it, but it's not really a "rib" bone. It makes up a large portion of the huge rack of ribs, however, and I don't want to waste it, so I seal them up with the Foodsaver and put them in the freezer, thinking I'll come up with SOMETHING to do with them. I've been thinking of making a pork-vegetable soup with it. You always hear about chicken soup and beef soup and all kinds of other soups, but you rarely (if EVER) hear about people routinely making or offering PORK soup. Is there a reason for that, other than religious beliefs about eating pork? I know ham and hambones are used in making things like split-pea soup, after all. -- Saffire 205/134/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** |
#7
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"Saffire" wrote in message
.. . .... I've been thinking of making a pork-vegetable soup with it. You always hear about chicken soup and beef soup and all kinds of other soups, but you rarely (if EVER) hear about people routinely making or offering PORK Soup, or more properly stock, is stock. You can make it of most anything. Just use your pork bones as if they were beef, chicken, or turkey. Cooking them for the stock is fine, just don't overcook them, as the proteins and other things dissolved out of the bones can make the stock sort of "sticky" in the mouth. A little "sticky" is okay, but too much is kinda icky to some folks. To keep that from happening, drain some of the stock after the first few hours of simmering, and add more water...or, just dilute the stock you do make with water as you make your soups (which is what I do). soup. Is there a reason for that, other than religious beliefs about eating pork? I know ham and hambones are used in making things like split-pea soup, after all. People get "religious" about all sorts of things, including doing or not doing LC. Enjoy your pork stock and don't worry about the pulpit pounders. With cooler fall weather and winter on the way, you'll love some of the great soups you'll be able to make with it. Make the liquid part ahead, and then when you heat it to serve it, line up the things you're gonna put into it by order of how long they have to cook to be edible. Once it's hot, I toss them in, ending with things like fresh spinach, cresses, and other tender greens last for no more than 30 seconds or so. I pretty well go through the fridge and use whatever I find. If you're more disciplined than I and have to buy stuff, you can add: cabbage, rutabagas, celery stalks & root, a few carrots, broccoli, cauliflower, zucchini and other squashes, and most any other green or root vegetable. For some especially different tastes, try a cut up a fennel bulb...ginger root...red-pepper flakes, etc... Above all, have fun, and enjoy the process! L8r all, DustyB SanJose .... |
#8
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*** This post originated in alt.support.diet.low-carb -- it's appearance
in any other forum is deceptive and unauthorized. *** In article , bakerboy2 @innerREMOVETHISlodge.com says... "Saffire" wrote in message .. . ... Cooking them for the stock is fine, just don't overcook them, I pretty well go through the fridge and use whatever I find. If you're more disciplined than I and have to buy stuff, you can add: cabbage, rutabagas, celery stalks & root, a few carrots, broccoli, cauliflower, zucchini and other squashes, and most any other green or root vegetable. For some especially different tastes, try a cut up a fennel bulb...ginger root...red-pepper flakes, etc... Thanks, Dusty, good suggestions! I also use what's on hand, but also usually buy the following staples for ALL my soups: onion, garlic celery. Then, depending on my mood, I might get some or all of the following: cabbage, zucchini, mushrooms, spinach, bok choy and, lately, jicama. The jicama softens some, depending on the size it's cut to, but generally retains the texture (and looks) of a partially cooked potato. It's a GREAT source of fiber and vitamin C (44%/cup as opposed to the same amount of carrots). I have it practically every day in one form or another. -- Saffire 205/134/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** |
#9
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"Saffire" wrote in message
.. . .... other squashes, and most any other green or root vegetable. For some especially different tastes, try a cut up a fennel bulb...ginger root...red-pepper flakes, etc... Thanks, Dusty, good suggestions! I also use what's on hand, but also My pleasure, ma'am. usually buy the following staples for ALL my soups: onion, garlic celery. Then, depending on my mood, I might get some or all of the following: cabbage, zucchini, mushrooms, spinach, bok choy and, lately, jicama. The jicama softens some, depending on the size it's cut to, but generally retains the texture (and looks) of a partially cooked potato. It's a GREAT source of fiber and vitamin C (44%/cup as opposed to the same amount of carrots). I have it practically every day in one form or another. Yep. Right with ya on "the staples", Saffire. At one time or other I've used all of the items you listed. I especially like the Bok Choy. After I sent that last post off, I got to thinking about the paltry list I'd presented. I'm glad you filled it in some more... It's also good that you mentioned the Jicama. It's often overlooked. I also often cube turnips into the soup. There's literally nothing you can't put into a basic soup stock. It's so simple to make wonderful soups. Just "do it" and don't worry too much about the contents. About the only thing I take care with is that tender, easily cooked things go in last. For instance, in the Bok Choy, I slit the leaf part lengthwise (to get more bite-sized pieces) and then cut crosswise until I get to the stalk part. I separate the greens from the stalk part. The stalk part goes in a few minutes before it's done, and the greens part about 30-seconds before it's done. And the timing is only approximate, so don't get all hung up on it. We like things closer to rare or undercooked. If you don't, cook things longer... One of our favorite things is to shred up cabbage (coleslaw style), and put a pile of it into the soup bowl, and serve the soup over it. The heat from the soup just barely softens the cabbage. So the soup "eats" crunchy. Yummy! If your taste goes towards thicker soups, you can toss in a small handful or so of bulgur, or brown rice, or lentils, or millet, or any number of other, similar, thickeners. Even a tablespoon or two of flour isn't going to blow you out of the water carb wise. You just have to use your heads, people. You don't have to run right out and get "low-carb" stuff to replace thickeners. Just use "normal", wholesome ingredients. Use them judiciously and enjoy eating, without making it an ordeal of substitution. Above all, if you ain't havin' fun, it's not worth doin'... L8r all, Dusty .... |
#10
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On Fri, 19 Aug 2005 15:08:04 -0700, Saffire
wrote: *** This post originated in alt.support.diet.low-carb -- it's appearance in any other forum is deceptive and unauthorized. *** I wasn't going to say anything until I got caught up, but now I am. You might want to change your boilerplate from "it's" to "its." |
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