mushroom soup, Adam Ragusea made a video a while, it was amazing! Very hearthy.
I made Georgian Kharcho few times. Its a beef soup with rice and spices.
Theres one that i have an addiction for. Ita a cold beet soup called Šaltibarščiai its basically buttermilk with cucumbers and beets, but its soo refreshing. And it takes no time to prepare. I eat it during the summer
I usually don’t wash my rice, but one specific type of jasmine rice I use does get a bit gummy if I don’t give it a good rinse. For other types of rice, I usually don’t notice a significant difference.
There’s a soup season? I eat soup practically everyday.
Anyway, my favorites are: Caldo Verde and Sopa de Feijão. As I’m sure most people don’t know them heres a short description:
Caldo Verde
Lots and lots of finelly cut dark green cabbage on a smooth purée base of potatoes and onion. Traditional version also takes several slidces of blood sausage (chouriço).
Sopa de Feijão (Bean Soul)
Chopped up cabbage and carrots on a smooth base of beans and onion. Beans are usualy brown or butter beans bought dry, soaked overnight and then cooked.
I like vegetable soup as a way to use up any veg that’s about to go out of date. Fresh vegetable stock, roasting some veg beforehand, and adding a hint of curry powder helps make a lovely blended soup.
You know, I can give those a shot. I tried the Honey BBQ chicken ones and while they were pretty good, they weren’t quite like the bourbon chicken ones.
Not sure what any of these flavorings really mean, but I’ll give it a try.
Like the other person said, you might try a plain breaded chicken one and pan fry them in a sauce of your choice. You might have better luck finding (or making) a sauce that comes close than finding a breaded chicken product that does.
Dude, thank you so much for sharing this with me. I’m definitely going to be checking these out, probably pairing them with Tyson’s regular popcorn chicken.
Do you recommend putting the sauce on before or after putting it in the oven?
Personally I would probably heat them normally but not too brown, then put the sauce in a skillet until it’s starting to bubble, turn the heat to medium-low (so as not to scotch the sauce) and add the chicken to it. Toss it around until it’s well coated and the chicken is fully done.
Kimchi or sauerkraut is my favourite to pair with cream cheese on toast. Mushroom pate topped with celery slices are really good on rice cakes with cream cheese too.
(Vegan cheeses have come such a long way in the last decade! I recently tried vegan cream cheese again and while it melted a bit funny on hot toast, wow was the flavour spot on for what I remember the dairy stuff being like!)
The mayo tip that comes to mind that is not mentioned is to use Kewpie mayo. It’s just better than other mayo I’ve used (but Duke’s is good too). I didn’t know until I just looked it up now but it has some MSG (good thing) and uses egg yolks. I picked some up at Costco and I’m fully converted.
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