Fall soups

[leech~~]

Id rather eat his green beans that your wall paper glue looking soup

Hey, that's not very nice. Cream of wall paper soup is pretty good I heard!

[leechlake]

Mulagatawny soup looks like baby poo but tastes awesome.   Besides, all the photos normally posted here make us all get hungry and eat too much .  Reb is trying to help us with our diets.  

Edited November 29, 2015 by leechlake

[RebelSS]

Id rather eat his green beans that your wall paper glue looking soup

Why you....$#@!  Ya know, if ya make a pot of that "glue", you could use it to make a big cone of paper for yer new hat....

There, that'll teach ya some manners!!! 

 

 

 

Edited November 29, 2015 by RebelSS

[reinhard1]

  good luck.

[Boar]

Why you....$#@!  Ya know, if ya make a pot of that "glue", you could use it to make a big cone of paper for yer new hat....

There, that'll teach ya some manners!!! 

 

 

 

Hey whered you get smurfs graduation picture?

[smurfy]

why you no good for nuttin.......... how'd get involved in this!!!!!!!!!

[RebelSS]

Misery loves company, smurfy. I was afraid Boar might have been so upset, he decided to commit Hari-kari and stick his head in the oven...but then I remembered his oven is his smoker. No damage to do in there.  

[delcecchi]

Cooked some of those yellow mexican beans....

Now fried up a couple slices bacon, added celery onion carrot (mirapoix for you fancy guys).  Sweating that out.  also a little ham.  and a rind from some Parmesano reggiano. 

In a while I will throw in a can of diced tomatoes, some chicken broth, water, some mixed vegies from costco,  Add some of the beans and a handful of macaroni, and we got supper.  I'll post a pic when it is done. 

[RebelSS]

And what are ya gonna call THAT??!   You are speaking of Peruano's or canaries, right?

Edited November 29, 2015 by RebelSS

[delcecchi]

I think I will call it pasta fazool minnesota.But you can call it ray, or you can call it RJ.

Edited November 29, 2015 by delcecchi

[RebelSS]

How about El Pot 'o de Gasso? 

[delcecchi]

Nah, then my wife wouldn't eat it.  Branding is important in the food world. 

[RebelSS]

Nah, then my wife wouldn't eat it.  Branding is important in the food world. 

Uh, right Del.  

 

 

 

 

[leech~~]

My brother-in-law makes some of the best turkey noodle soup I have ever had and he gives me a few jars of it each year. He sent me a picture to say it's cooking away right now. He will not tell me how he makes it and all I have to do is trade him a jar of my Hot sauce! Can't wait it's great on a cold winter night.

 

 

[delcecchi]

For all you leftists out there,

Michael Dukakis would very much like your turkey carcass

 

You’ve carefully stuffed, cooked, and carved the turkey. You’ve sliced up all the extra pieces, packing them in tinfoil for leftovers. And you may think you’ve used every possible aspect of that turkey.

You’d be wrong. Michael Dukakis would very much like your turkey carcass.

In his tidy Brookline kitchen, the state’s former governor and onetime Democratic presidential nominee has had a quirky but endearing tradition legendary among family and friends. He collects Thanksgiving turkey carcasses to make soup for his extended family for the year to come.

The man is renowned for his thriftiness — he drinks coffee bought in bulk at Costco, at 3 cents per cup — and he preserves every last element of the Thanksgiving dinner. Right down to the bone.

 

“Throwing out a turkey carcass is sinful. Absolutely sinful,” Dukakis says, in all seriousness. “It’s a terrible thing to do. There’s so much richness and goodness in a turkey carcass, God.”

So eager is Dukakis to gather turkey carcasses that he offers his home address (see below) for anyone who wants to drop one off.

He preserves the carcasses, stuffing seven or eight of them in his freezer after each Thanksgiving, which on its own is quite a feat, requiring sharp scissors to get the bones down to a more reasonable size.

“You cut them up. And wrap them up,” he says. “You can fit them in there as easily as possible. When the time comes, you pull them out.”

Throughout the course of the year, once every month or two, he removes one of the carcasses. He gets out a pot. He pours enough water to cover the bones, adds an onion, and lets it simmer for at least three hours. He cleans the meat off the bones, he adds in rice and any assortment of vegetables (“Peas are good. Carrots are good”). He heats it up, and relishes the smell that permeates the house on Perry Street.

Listening to an 82-year-old man who has been eating this concoction since his mother made it for him as a boy, it’s hard to imagine anything tastier.

“There’s no better meal!” he says. “Healthy. And delicious.”

It’s all part of Dukakis’s aversion to waste — be it fat in the state budget, litter on the street, or turkey bones in the trash after Thanksgiving.

In some ways, this turkey tradition started in childhood.

“I used to love the after-feast turkey soup my mother made,” Dukakis recalls. “It was better than the feast.”

But really, it’s a tradition that he began within his own household two decades ago.

“It all started when my dear wife after 23 years of marriage — and she was a good cook, I must say — one day said, ‘That’s it, I’m not cooking any longer,’ ” he said. “Just like that. At the time the only thing I knew how to make was French toast. So I was confronted with a choice: Starve or start cooking. So I’ve been doing all the cooking the last 29 years.

“I should also add one of our favorite purchases at Costco is rotisserie chicken,” he continues. “They sell them for $4.95. Kitty and I must get 10 meals out of them.”

First, he says, they eat the chicken itself. Then, just as he does with the turkey carcass, he uses the chicken carcass to make soup. The soups, particularly hearty ones, have become a bit of a specialty of his.

He says he also makes anadama bread using a 20-year-old bread maker (with a basic bread recipe, but adding cornmeal and molasses) and Greek salad using vegetables grown in his backyard garden.

“When you’ve got that cooking and you’ve got a loaf of bread in the bread maker, the fragrance in the kitchen is just spectacular. Especially on a nippy fall day.”

“For some reason my grandkids just love this,’’ he says. “They eat bowls and bowls of it.”

The grandkids confirm part of this.

“We roll our eyes and laugh,” says Ali Dukakis, who is one of a dozen grandchildren. “Any wincing that we have is not reflected on him. He could not care less. That’s why he’s a special person.”

When Dukakis travels for Thanksgiving, the carcass that’s left travels back home with him. Often, it’s packed in the car, but one year when they took the train, the carcass did, too.

“My grandmother was so embarrassed that he’d taken the carcass on the train,” Ali Dukakis says. “But we just laugh about it.”

Two years ago, Dukakis went to Washington, where Ali works at ABC News, and insisted on buying a turkey to carve up in her studio apartment.

He also insisted on carrying the carcass with his luggage back home to Brookline.

After making each batch, he stores half of it in the refrigerator and half in the freezer, removing it for a lunch or a dinner meal. “A turkey carcass,” he notes, “will yield a lot of soup.”

“If you freeze these things they’re good for months,” he says. “Just take them out when you have a hankering, let it thaw out and have some soup. Lunches, dinners, everything.”

It took him nearly a year to finish off the last of the turkey carcasses from Thanksgiving 2014, clearing the freezer of the space needed for this year only over the weekend.

And just as it has become a Dukakis tradition to preserve turkey carcasses, it has become a tradition for some of his friends to drop off their picked-over turkeys at his house.

“I’m collecting if you know anybody. People throw this thing out — it’s crazy!” he says.

“Tell your readers under no circumstances should they do that,” he adds. “They should use the carcass. And if they don’t want to, tell them to come to 85 Perry Street in Brookline. We’ll make full use of it, believe me.”

 

Matt Viser can be reached at [email protected].

The recipe for the Dukakis family turkey soup

How to make the Dukakis turkey soup, in the words of Michael Dukakis:

“Take the carcass, stick it in the pot. Cover it with water. Quarter an onion and toss that in. Add lots of salt and pepper. Bring it to a boil. And then simmer it for three hours. Very important. If you go three and a half, even better. Let it cool. Take the bones out. Clean whatever meat is on the bones, put it back in the soup. Toss in a handful of rice. Somewhere between half a cup and a cup of rice. Add whatever vegetables you’ve got. Peas are good. Carrots are good. Heat it up again. And then enjoy.”

[RebelSS]

HE'S A HOARDER!!!!! There's help for that!!!!!

Edited November 30, 2015 by RebelSS

[Boar]

Im gonna try that tomorrow. I post how it gose.

[ThunderLund78]

How old is that article?  Hasn't Dukakis been dead for years?

[RebelSS]

How old is that article?  Hasn't Dukakis been dead for years?

No, he's in his 80's....collecting dried turkey carcasses. 

[delcecchi]

How old is that article?  Hasn't Dukakis been dead for years?

https://www.bostonglobe.com/news/politics/2015/11/25/michael-dukakis-loves-turkey-carcasses/0HQOSqiAfWBEdxh6di5ofM/story.html

 

He doesn't ride around in tanks anymore.

[Boar]

just about went stupid there..... but I held back. whew!

[reinhard1]

I use the turkey leftovers myself for soup.  After roasting or smoking that carcass brings on the flavor and some meat to your soup. good luck.

[smurfy]

Hey whered you get smurfs graduation picture?

and boar....................what makes you think I graduated!!!!!!!!!!!!!

[Boar]

sorry I meant sixth grade graduation picture....

[RebelSS]

Fortunately, someone saved Boar and Smurfy's sixth grade graduation pic......