The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on December 03, 2009, 06:19:54 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x71691
Oh my.
CTyankee (1000+ posts) Mon Nov-30-09 03:54 PM
Original message
Anyone else here add vinegar to soups?
I have a smashing minestrone soup recipe that I made for thanksgiving and a friend suggested the addition of a few tablespoons of Balsamic vinegar. I was hesitant at first because I didn't want vinegary soup. But I am now a believer! That and the heel of a parmesan cheese chunk improved an already fabulous soup. I was impressed!
What else do you add it to (except salads of course)? When I was in northern Italy I saw folks put a few drops on chunks of parmesan regiano cheese, however...
murphymom (437 posts) Mon Nov-30-09 04:51 PM
Response to Original message
1. Beets
I usually cook beets by peeling and slicing them in a little water, then after they're cooked I drain them and sprinkle with balsamic vinegar. Kinda like instant pickled beets.
CTyankee (1000+ posts) Mon Nov-30-09 05:20 PM
Response to Reply #1
2. Yep, that makes sense. But for a veg. soup I thought it was counter intuitive.
It sure was good, tho. Didn't "pickle" anything. Just improved the taste a LOT
katkat (767 posts) Tue Dec-01-09 07:49 AM
Response to Reply #1
12. prime ingredient in Harvard Beets
Tesha (1000+ posts) Mon Nov-30-09 05:48 PM
Response to Original message
3. Braised Lamb tonight...
I always add a shot of vinegar to the mix, it gives a "clearer" or "brighter" taste to the broth.
CTyankee (1000+ posts) Mon Nov-30-09 05:51 PM
Response to Reply #3
4. Balsamic or other? Cider vinegar?
Tesha (1000+ posts) Mon Nov-30-09 07:05 PM
Response to Reply #4
6. Cider...
just a splash
eleny (1000+ posts) Mon Nov-30-09 07:37 PM
Response to Reply #3
7. Thanks for the tip
I like lamb and in fact made some broiled tonight. What cut do you use for your braise?
Tesha (1000+ posts) Tue Dec-01-09 11:21 AM
Response to Reply #7
13. Just a cheap lamb shank, cooked until it's falling apart.
Grandma:
hippywife (1000+ posts) Mon Nov-30-09 06:39 PM
Response to Original message
5. I don't make soups very often but I use lots of vinegar in things. All kinds
CTyankee (1000+ posts) Mon Nov-30-09 07:59 PM
Response to Reply #5
8. Do tell! What do you use it for? I'd love to know cuz this was GOOD.
hippywife (1000+ posts) Tue Dec-01-09 06:57 AM
Response to Reply #8
11. Just about anything I think could use a splash of something to brighten it will work. I use rice vinegar in thai peanut sauce, balsamic on berries, marinades for sure, it's about the only thing I eat on any kind of green salad. Too early, I can't think of the others, but like I said, anything that seems like it could use a pick me up to add a nice zing to the flavor. Trust your taste buds.
Ishka Kibble (63 posts) Tue Dec-01-09 02:02 AM
Response to Original message
10. Red wine vinegar in tomato soup.
My wife's Italian father taught her that. I balked at the idea, but quickly learned that no tomato soup should ever be served without red wine.
Someone mentioned using rice wine vinegar in hot and sour soup. I think you might do better using regular white vinegar, as my Chinese chef friend does. It's stronger, and gives a better taste to that wonderful combination of flavors that is hot and sour soup. With lots of white pepper.
We sprinkle our popcorn with granulated garlic and some red wine vinegar, and, of course, my favorite marinade for lamb chops involves sherry vinegar, olive oil, garlic, peppercorns, salt, and oregano.
It also is a great antibacterial. We keep a spray bottle of it in the kitchen, for wiping up counters and stovetops. Great stuff, vinegar.
kestrel91316 (1000+ posts) Tue Dec-01-09 12:46 PM
Response to Original message
14. When I cook up a bird carcass for stock, I use a little vinegar to get more nutrition out of the bones (IIRC it dissolves some of the calcium out). Does that count?
flamin lib (1000+ posts) Tue Dec-01-09 01:09 PM
Response to Original message
15. Balsamic vinegar over vanilla ice cream. Really. Try it.
joneschick (1000+ posts) Thu Dec-03-09 06:55 PM
Response to Reply #15
21. I've been introducing folks to balsamic on ice cream
they think I'm nuts until they try it. Wonderful!
Arkansas Granny (1000+ posts) Wed Dec-02-09 10:38 AM
Response to Original message
16. I don't know why I've never thought of using a little vinegar to soups, since I always add some when I cook a pot of chili, but you can bet I'll try it on my next batch of soup. I always put a tablespoon or two of vinegar (balsamic is best, but apple cider vinegar tastes good too) in just before serving the chili and it really sparks the flavor without adding a vinegar taste.
yellerpup (1000+ posts) Wed Dec-02-09 12:29 PM
Response to Reply #16
17. Me too, Granny.
It seems to cut the fattiness in the chili without affecting the heat. I use vinegar (or citrus) in all soups except for cream soups.
tishaLA (1000+ posts) Wed Dec-02-09 03:17 PM
Response to Original message
18. I make a lentil soup with sausage and without the splash of red wine vinegar at the end, it's not nearly as good. The vinegar cuts some of the heavy taste the sausage gives it and oh my is it good.
pengillian101 (967 posts) Thu Dec-03-09 03:49 AM
Response to Original message
19. I might be the weird one.
A friend gave us some salmas (sp?)
Rather like stuffed cabbage rolls - which I would love. Except there was a strong vinegar taste and I threw it out. And I never throw food away, but I sure couldn't eat that.
Give me lutefisk and lefse anyday!
Doug's stupid ex-wife:
EFerrari (1000+ posts) Thu Dec-03-09 04:02 PM
NOMINEE FOR TOP PRIMITIVE OF 2009
Response to Original message
20. I made soup out of the turkey carcass today with carrots, potatoes, wild rice, celery and mushrooms. But, it smelled too much like turkey or turkey fat or something so I'm adding some balsamic vinegar. Thanks for the tip!
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EFerrari (1000+ posts) Thu Dec-03-09 04:02 PM
NOMINEE FOR TOP PRIMITIVE OF 2009
Response to Original message
20. I made soup out of the turkey carcass today with carrots, potatoes, wild rice, celery and mushrooms. But, it smelled too much like turkey or turkey fat or something so I'm adding some balsamic vinegar. Thanks for the tip!
I don't believe for a minute that Doug's stupid ex-wife Beth baked a turkey, holed up in that little camping trailer out in the California desert, with her mother and a bunch of dogs. And it's really comical to think that little Airstream's "kitchen" contains a bottle of balsamic vinegar. She probably thinks she did, but then she spends much of her day in the DUmp's mental illness forum.
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murphymom (437 posts) Mon Nov-30-09 04:51 PM
Response to Original message
1. Beets
I usually cook beets by peeling and slicing them in a little water, then after they're cooked I drain them and sprinkle with balsamic vinegar. Kinda like instant pickled beets.
Isn't Beets a common staple in Communist Russia? Kinda explains a lot.
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The older balsamic vinegar becomes the sweeter and thicker it becomes...and more expensive.
Good on top of berries or added to strawberry jam.
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I love vinegar, from balsamic to plain ole cider, and all inbetween.
I also love beets.
But I ain't never voted for a democrat.
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I love vinegar, from balsamic to plain ole cider, and all inbetween.
I also love beets.
But I ain't never voted for a democrat.
LOL. Made me laugh.
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"Toots" is a purchaser for a well known Salad Dressing firm. She brings home 200 grain Balsamic vinegar evry summer. Works outstanding for killing dandelions! 200 grain vinegar will take the paint right off your car!
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Isn't Beets a common staple in Communist Russia? Kinda explains a lot.
Dwight Schrute farms beets in Pennsylvania.
(http://snas.nbcuni.com/content/public/c/2/3/c/pingu,nbc.com/images/c480a13740d2c341616d7f8d902c482d.jpg)
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Anyone else here add vinegar to soups?
Only if it's cage free, labor friendly, free range, organic cider vinegar from Trader Joe's...it adds a great zing to Whole Foods' Vegan soup base.
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We sprinkle our popcorn with granulated garlic and some red wine vinegar,
WTF? :popcorn: :p
HAHAHA, Beth supposedly made turkey soup and it was too turkey-ey??
If you make lentil soup, it's a splash of lemon juice you want, not vinegar.
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Dwight Schrute farms beets in Pennsylvania.
(http://snas.nbcuni.com/content/public/c/2/3/c/pingu,nbc.com/images/c480a13740d2c341616d7f8d902c482d.jpg)
Dwight also runs a fine bed and breakfast.