Sunday, February 27, 2011
I dunno about the Pastrami and Tongue but Chicken Soup Rocks
We are sick. Dr. Food and I both at the same time. He is hacking up a lung and *I* feel like I have a cow sitting on my chest and it won't let me breath. I am handling it though. I have been sitting in my "Big Girl Chair" and whining and playing on my iPad. In between I am making tongue, smoking a pastrami (well Mr Mancold is doing that part in all honesty) and I also had to make chicken soup last night. The chicken soup is really what I am feeling like. Something about tongue when you are sick that just isn't that appealing.
Ok, to be honest with you it isn't really appealing when I am not sick but it does taste good. You will just have to stay tuned to see what we are going to do with it.
Toasted the peppercorns and Coriander seeds for the final rub for the brisket.
Brisket in the smoker.
Started rye bread.
Cole slaw is fermenting as we speak (or as *I* type)
Back to the Big Girl Chair. A cup of tea with some whiskey sounds good right about now.
Chicken Soup with Noodles
1 whole chicken
Enough water to cover chicken with about 1 to 2 inches more
Some roughly chopped carrots
Some roughly chopped parsnip
Some roughly chopped celery
1 Onion (peeled but kept whole)
a little tumeric
1. Boil the crap out of the chicken.
2. Remove chicken and let cool. Meantime put soup in the refrig for a while to make it easier to skim the fat off the top
3. Shred chicken
4. Return chicken to soup.
Make noodles (I use the really skinny egg noodles because that is what my Grandma used to use) according to package directions. Drain and put as much as you like in soup.
Now you know why I don't write recipes.