It’s been Souptober at my house for the weekends this month. Started with a beef barley stew. Then chicken noodle. Then a chilli. Next I’m trying to make a crab soup or french onion soup. Gonna finish it off with chicken and dumplings. I just need a tomato based soup to squeeze in there during the week.
Funnel chanterelle soup is my all-time favorite. Funnel chanterelles are pretty easy to forage where I live, so I always have a bunch of them in the freezer. It’s a cream-based soup with blue cheese in it, an absolute blast of a meal.
Did see someone mention chicken tortilla and pasta fagioli which reminded me it’s been too long since I’ve made either of those, but I haven’t seen anyone recommend my personal fav, beef barley!
If anyone’s got a good pozole recipe, I’d love to check that out also!
I usually just steam some veggies in the microwave, drain out the water, toss a pat of cream cheese in the bowl and leave it covered for a bit while it melts in the steamy veggies. Hit it with some garlic powder and sea salt and pepper. Good eatin’!
What else do you eat cream cheese with? Genuine question, I only recently started eating cream cheese, and I’ve only ever eaten it with bagels or toasted bread
I agree with the other commenter, but I’m sure if helps I’d your pot has a laminated construction, or is made out of something very conductive like aluminum. You’re less likely to have a problem with a hot spot in a fully clad pan where there’s a layer of aluminum sandwiched between layers of steel (which helps conduct the heat more evenly), or with nonstick aluminum pan, than with single ply stainless (a single thinner layer the pot has been formed out of, usually very cheap. They’re not super common) or like enameled cast iron, which will be more prone to the middle being hotter with the outer edges
But with a pot, stirring is a pretty straightforward way to minimize one spot in the middle getting a bit hotter than the outside edges. Its worth paying attention to how it cooks and you’ll find there may be better ways to go about making your food (like being mindful to stir more) depending on how different cookware performs for you :)
Probably not. Could kinda depend on what kind of pot, and how hot you crank the burner. And also what kind of “burner” it is. But probably not. Electric coil and induction I would imagine are more likely to warp a pan, probably moreso induction than electric coil.
And single ply stainless and carbon steel seem like they’d be more prone to warping. But pots don’t really warp much, unlike pans which sometimes do. Cast iron definitely won’t warp, and a gas stove is unlikely to warp anything because the radiant nature of the heat it produces is less prone to creating hotspots
If a pot/pan is gonna warp, usually unless you MASSIVELY overheated it, it will return to shape after it cools down: so pay attention to the pot if its somewhat cheaply made and if you notice its not sitting flat while cooking, maybe be mindful not to crank the heat super duper hot with that pot
Ultimately, its extremely unlikely you have anything to worry about, and any potential issues can be managed by paying a little attention
Thin coating all around, 30s per side including all around. It gives the crustiest of crusts, caramelized af and utterly delicious, while barely reheating the insides. It’s magic.
I think using funyons is a good idea for certain things. I don’t think so in meatloaf as TheAlbatross pointed out. I think as a coating for chicken would be tasty with crushed Cheezits or something.
The only drawback I can imagine is if the funyuns rehydrate, which would keep them from acting as a binding agent. This is an imagined drawback. I think I’ll try it some time.
Uhh, how do you intend to mix the funyuns in? Grinding them up, or uh…Okay I’m gonna be real I don’t eat meatloaf so in my mind I have this image of a chunk of meat looking like bread but I know that’s wrong, so I don’t know what else to ask about this.
Is onion meatloaf a dish? That seems like that might be more appealing if you like the two.
Most meatloaf (at least the one’s I’ve made) has onions and breadcrumbs in it, using the funyuns might cover both ingredients. Though I think the funyun flavor would be more like adding onion powder and not actually onions. And the breadcrumbs are meant to help hold the meat together, I’m not sure the funyun dust would do the same.
I feel like it would do a decent job of helping hold together, but I’m betting the flavor wouldn’t be that noticeable in the end product unless you used a lot of funyuns.
It’s just ground beef so ground up funyuns into a dust would mix fine and probably not even noticeable after cooking. I bet it would work but also not really for much outside add a large amount of sodium. I normally use onion powder in mine so I really can’t see there being a huge difference.
I have a feeling you’d have to use a lot of funyuns to even be able to taste the flavor in the meat loaf. This does make me wonder how some other things would be using funyuns instead of breadcrumbs. Topping on a baked mac and cheese, for example.
Ok, so basic meatloaf: onions, peppers, garlic sautéed and cooled add to ground beef can be “stretched” (feeding a lot for as little as possible) with eggs & breadcrumbs season with salt, pepper, ketchup place in a loaf pan (best with some parchment/baking paper lining can be topped or wrapped with bacon & more ketchup for a glaze bake, cool/let set, slice, serve with mashed taters, gravy, peas & carrots and you have a very typical dinner circa 1950.
Now funyuns? I’d probably just grind them up and add to the meat to mix, with some mixed in with the ketchup glaze. alternatively I would have 1 or 2 rings on top as a garnish.
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