[Sca-cooks] Semi-OT: Irish Leek & Oatmeal Soup? and other soup notes
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Tue Dec 20 13:07:07 PST 2005
On Dec 20, 2005, at 10:24 AM, Kathleen A Roberts wrote:
> On Tue, 20 Dec 2005 01:13:53 -0500
> "Phil Troy / G. Tacitus Adamantius"
> <adamantius.magister at verizon.net> wrote:
>
> the recipe would have called for
>> chicken stock instead of vegetable stock, and steel-cut oats. You
>> may need more leeks than you originally mentioned; they provide
>> such a lovely richness.
>
> so having most of an expensive can of steel cut oats left over from
> making haggis...
>
> how would you treat them in the soup, as opposed to the rolled oats?
>
> cailte
Simmer them longer, say, 20 minutes instead of five... same principle
as if you were making a very thin gruel or porridge.
A.
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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