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Doublereed Archive - Posting 000037.txt from 2004/04

From: "Isaac Bull" <contrareed@-----.net>
Subj: Re: [DR-L] Recipe of the Day
Date: Mon, 5 Apr 2004 21:50:00 -0400

Indeed - though that would be more relevant to TURKEY soup.... :)

Just wondering but what is a "spring" of dill.... LOL :)

I like this thread - anyone into Iranian cooking - my fave....

How did this get going on the DOUBLE REED list.....

(don't mind my asking - I'm not complaining though.... :)

Best to all,

iSaAc

----- Original Message -----
From: <pgtice@-----.net>
To: <doublereed@-----.org>
Sent: Monday, April 05, 2004 6:29 PM
Subject: Re: [DR-L] Recipe of the Day

> what???? we don't add a conductor to the boiling water???
> ----- Original Message -----
> From: <Oboeeee@-----.com>
> To: <doublereed@-----.org>
> Sent: Monday, April 05, 2004 7:18 PM
> Subject: [DR-L] Recipe of the Day
>
>
> > Chicken Soup
> > 4 to 5 pound chicken
> > 3 quarts cold water
> > 1 cup carrots, cut into chunks
> > 4 celery ribs
> > I onion, quartered
> > 2 cloves, whole
> > 2 peppercorns
> > 1 bay leaf
> > Salt to taste
> > Few springs fresh dill
> > Wipe or rinse chicken.
> > Cut the chicken into two or four pieces depending on the size of the
pot.
> > Cover with water and bring to a boil.
> > Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt.
> Simmer
> > for 2 hours, skimming occasionally.
> > Strain the soup and cool. Refrigerate until the fat rises to the top and
> can
> > be seperated from the stock.
> > Bring the stock to a simmer again (add knaidlech/matzoh balls if
desired)
> and
> > heat for 15 or 20 minutes.
> > Season to taste.
> > To serve, pour soup into individual bowls, garnish with snipped dill.
> >
>
>
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> For personal help: email doublereed-owner@-----.org
> Doublereed is a service of Woodwind.Org, Inc. http://www.woodwind.org
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