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Found some old pics of Norwegian fiskesuppe I made l, using the mix as a base, adding my own veggies and salmon.

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And a batch I made at a cabin we stayed at in Norway.

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27 minutes ago, shadow_operative2.0 said:

Oops. 

Definite oops... green onions/scallions

15 hours ago, jimmyjazz said:

My granddad made liver and onions every morning for breakfast.  Man, I cannot stand liver.

Liver is for putting on a hook so that you can catch something worth eating.

Made a big pot of ragù last night.  I used to always make it without peas but many trips to Romagna have taught me to love it with peas.  Had enough for last night's pasta and frozen four more portions. 

 

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A couple of nights ago I made the creamy jalapeno shrimp soup mentioned above.  It was a huge hit, even my picky-eating daughter loved it.

No pics.  Of picky daughter, or soup.

 

  • 4 weeks later...

which of you hungarian mushroom soup cooks is barefoodtim?

 

  • 4 weeks later...

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Got a blizzard Wednesday so it’s still soup season.

Cubed up some beef spare ribs and cooked them in butter on the cast iron. Sautéed japs, serranos, poblanos, habaneros, onion, and garlic in the Dutch oven. Added the spare ribs. Can of beer, quart of tomato puree that was canned with copious amounts of chili powder and cumin.

Sitting on the smoker until halftime of the ISU game.

  • 4 months later...

Test run for the Ohio State game:  New Mexico Hatch Chile stew.  I used chicken.  I perused a bunch of recipes and fussy reddit articles where people were arguing about what was authentic and what wasn't, realized I was looking at "Texas Red" chili all over again, so I rolled my own.  Holy shit it was great.  Onions, red bell pepper, roasted Hatch chiles, garlic, heavily seasoned baked chicken thighs, a little tomato, cilantro, chicken stock, a little shredded cheese and sour cream, wallah.  I *might* add a jalapeno next time.  Sorry for the unprofessional photography.  It's football season, friends.

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  • 3 months later...
  • Popular Post

Bout time to bump this bad boy.

 

Crockpot Creamy Potato & Hamburger Soup
 

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

 

Salt and pepper to taste

 

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

 

Fresh parsley, chopped (for garnish)

 

Extra shredded cheddar cheese (for garnish)

 

Instructions

 

1. Brown the Ground Beef:

 

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

 

2. Prepare the Crockpot:

 

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

 

3. Add Broth and Seasonings:

 

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

 

4. Cook on Low:

 

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

 

5. Add Cream and Cheese:

 

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

 

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Might have to try that
I assume I could prepare it the night before and turn on the crockpot pot the next day

  • Author
2 hours ago, Rip76 said:

Bout time to bump this bad boy.

 

Crockpot Creamy Potato & Hamburger Soup
 

Ingredients

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

 

Salt and pepper to taste

 

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

 

Fresh parsley, chopped (for garnish)

 

Extra shredded cheddar cheese (for garnish)

 

Instructions

 

1. Brown the Ground Beef:

 

In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

 

2. Prepare the Crockpot:

 

Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

 

3. Add Broth and Seasonings:

 

Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

 

4. Cook on Low:

 

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

 

5. Add Cream and Cheese:

 

Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

 

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Did something similar last week, but didn’t have the creamy/cheesy component. This recipe looks tastier. 

Test run for the Ohio State game:  New Mexico Hatch Chile stew.  I used chicken.  I perused a bunch of recipes and fussy reddit articles where people were arguing about what was authentic and what wasn't, realized I was looking at "Texas Red" chili all over again, so I rolled my own.  Holy shit it was great.  Onions, red bell pepper, roasted Hatch chiles, garlic, heavily seasoned baked chicken thighs, a little tomato, cilantro, chicken stock, a little shredded cheese and sour cream, wallah.  I *might* add a jalapeno next time.  Sorry for the unprofessional photography.  It's football season, friends.
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Just saw this. My “secret” for a great green chili stew: use Herdez tomatillo salsa verde for half your liquid. It’s got salt in it, so be light on your salt until you taste at the end.

I brown pork, then sautee onions and garlic. Use salsa and chicken stock for your liquid. Simmer till pork is tender. Add as much green chili as you like, simmer a bit to blend. Maybe add a little comino, salt as needed. If you’re adding a starch like potatoes or hominy, do so and simmer appropriately.
It’s a cold weather go-to for us. And chicken thighs will work too.
  • Popular Post

Chicken and sausage gumbo. Picked a grocery rotisserie bird clean for the meat and used the carcass for the stock, oven roux. 

 

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On 11/9/2025 at 11:14 AM, Rip76 said:

Creamy Potato & Hamburger Soup 

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Did this today. Prepped veggies pregame, meat & shit on the stove at half, added cream & cheese when the whoopin' commenced. Damn good soup, made a lot. 

On 11/22/2025 at 9:05 PM, shadow_operative2.0 said:

Did this today. Prepped veggies pregame, meat & shit on the stove at half, added cream & cheese when the whoopin' commenced. Damn good soup, made a lot. 

Can it be made without shitting on the stove?

Anyplace in Bee Caves or Lakeway have good chili?

 

On 11/9/2025 at 11:14 AM, Rip76 said:

Bout time to bump this bad boy.

Crockpot Creamy Potato & Hamburger Soup

I've made a variation of this a few times.  It's easy, can cover two nights of dinner, and the family likes it.  This site has other recipes for easy and tasty weeknight meals.

https://www.saltandlavender.com/hamburger-stew/

I need to make the State Fair soup that someone posted and recipe I saved. We had chicken n dumplings recently. 

Turkey carcass is on. Couldn't fit the entire neck so I broke it off, browned it and vac sealed half of it to freeze for round 2 in a few months. PXL_20251205_151951439.thumb.jpg.50efa3aeeadffbd9dd7ef39cb854e0ee.jpgPXL_20251205_151954674.thumb.jpg.a054a71f53620b79dd2162770c71d114.jpg

Last week I used our turkey carcasses to make a couple big batches of stock, and then made some mole' out of the batch with the smoked bird carcass.  It was so damn good. I diced up what little leftover BBQ turkey we had, and used it as filling for smoked turkey mole' enchiladas.  Pretty freaking amazing if I do say so myself.

went to clean my Dutch oven to make some gumbo tonight and ceramic started to flake off on the lid and along the rim of the pot.  fuck.  

7 minutes ago, Bill Brasky said:

went to clean my Dutch oven to make some gumbo tonight and ceramic started to flake off on the lid and along the rim of the pot.  fuck.  

Brand of Dutch oven?  As long as you didn't do anything that obviously caused the problem (like drop it), you probably can get it replaced under warranty.

Edited by dcbc

11 minutes ago, dcbc said:

Brand of Dutch oven?  As long as you didn't do anything that obviously caused the problem (like drop it), you probably can get it replaced under warranty.

6 quart Lodge, 4 years old. used maybe ~30 times.  I have no idea on the warranty since it was a gift  

Oh the smells. Just took it off. The best part is thanks to the dcbc parts turkey I don't have to pick through that crap to pull the meat off. I have all of the dark meat from a 16 lb turkey to add to the soup. 

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4 hours ago, Bill Brasky said:

6 quart Lodge, 4 years old. used maybe ~30 times.  I have no idea on the warranty since it was a gift  

I'd definitely email Lodge.  It has a limited, lifetime warranty.  My eight year old Lodge developed a chip.  I did provide a receipt, but other than that, all they asked for was a couple of pictures of the chip and a personal assurance that I had not misused it (they have a list for you to check off.  They sent me a brand new Dutch Oven without further delay.  Worth a shot.  Their customer service is top notch.

 

I've got a small chip on the outside of the replacement.  But that's on me because I didn't get the pot holder in the right spot on the lid and burned myself while dropping it from a height of about 3.5 feet.  Amazing it didn't get damaged worse than that.  I've learned to live with it.

Edited by dcbc

Making a gumbo tonight.  First roux was a disaster.  Was stirring with what I thought was a hi temp silicone spatula.  Got the roux to a nice chocolate brown color (gluten-free flour too).  Pulled up the spatula, a good half inch of the corner had eroded/melted into the mix....fuuuuck.

On to round two....

Much better.  HEB didn't have any frozen crawfish tails, so went with shrimp.  Also got chicken & sausage in there.

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Anyone got a chili recipe that's specifically good for Frito Pie? Being surrounded by places that only sell you chili on top of spaghetti with fucking cinnamon in it is slowly killing me. I've tried a few different online with very mid success. 

8 minutes ago, safe sex said:

Anyone got a chili recipe that's specifically good for Frito Pie? Being surrounded by places that only sell you chili on top of spaghetti with fucking cinnamon in it is slowly killing me. I've tried a few different online with very mid success. 

 

start with this and adjust to taste. i'll suggest a long, low cook in a crock pot adds a ton of flavor. imo the is a huge factor in good chili. slow and low ....

https://foodschmooze.org/recipe/el-reals-chili-con-carne/

 

id sub chorizo for bacon 

lot of good chili mixes / kits out there 

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20 hours ago, safe sex said:

Anyone got a chili recipe that's specifically good for Frito Pie? Being surrounded by places that only sell you chili on top of spaghetti with fucking cinnamon in it is slowly killing me. I've tried a few different online with very mid success. 

I get wanting to escape Texas, but...Ohio? "Florida but cold" is a strange choice to me. 

There's a whole Chili thread, and plenty of championship style recipes and tips in there. 

20 hours ago, tx 3 putt said:

 

start with this and adjust to taste. i'll suggest a long, low cook in a crock pot adds a ton of flavor. imo the is a huge factor in good chili. slow and low ....

https://foodschmooze.org/recipe/el-reals-chili-con-carne/

 

id sub chorizo for bacon 

lot of good chili mixes / kits out there 

image.png.ffc3e8c75a5f0e9de22bcb526a888302.png

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Why the fuck is Ronald Reagan on the cover of a box titled "Texas chili?"

On 12/5/2025 at 10:30 AM, Baboontyme said:

Turkey carcass is on. Couldn't fit the entire neck so I broke it off, browned it and vac sealed half of it to freeze for round 2 in a few months. PXL_20251205_151951439.thumb.jpg.50efa3aeeadffbd9dd7ef39cb854e0ee.jpgPXL_20251205_151954674.thumb.jpg.a054a71f53620b79dd2162770c71d114.jpg

Made and froze 24 cups of stock from the carcass of the turkey I smoked at Thanksgiving.  Mmmmm.

Edited by WBT

36 minutes ago, SydneyCarton said:

I get wanting to escape Texas, but...Ohio? "Florida but cold" is a strange choice to me. 

Moving is really expensive and sometimes involves a monkey's paw.

On 12/9/2025 at 5:15 PM, safe sex said:

Anyone got a chili recipe that's specifically good for Frito Pie? Being surrounded by places that only sell you chili on top of spaghetti with fucking cinnamon in it is slowly killing me. I've tried a few different online with very mid success. 

I mean, if you’re just doing Frito pie, you can make do with a Wick Fowler kit from the store.  Heck if I’m really wanting some I’m not above just using some canned wolf brand with no beans and maybe adding a bit of extra spiced up beef or chicken stock to stretch it.  Sure it’s better with your own brand, but any port in a storm.  

Edited by Judge Roybeanbag

If you're looking for chili with a "gravy" consistency, don't brown the ground beef.  I know, it's sacrilegous.  Just put everything together in the pot cold and bring to temp.  The meat will break down better.

1 hour ago, jimmyjazz said:

If you're looking for chili with a "gravy" consistency, don't brown the ground beef.  I know, it's sacrilegous.  Just put everything together in the pot cold and bring to temp.  The meat will break down better.

Thank you! that's what I was specifically trying to get at.

1 hour ago, jimmyjazz said:

If you're looking for chili with a "gravy" consistency, don't brown the ground beef.  I know, it's sacrilegous.  Just put everything together in the pot cold and bring to temp.  The meat will break down better.

 

interesting

whats your meat make up ? 

 

15 hours ago, SydneyCarton said:

Why the fuck is Ronald Reagan on the cover of a box titled "Texas chili?"

 

 

Seriously?

Carroll Shelby is a great Texan and an American hero. 

Reagan was a great president, but he was no Carroll Shelby. 😉

Bro, Sydney’s attempts at being funny make Brat look intelligent.

He will type hundreds of words, call me a bunch of names now. That’s Sydney. 

10 hours ago, jimmyjazz said:

If you're looking for chili with a "gravy" consistency, don't brown the ground beef.  I know, it's sacrilegous.  Just put everything together in the pot cold and bring to temp.  The meat will break down better.

I've...never heard of this method. I'm intrigued. 

9 hours ago, tx 3 putt said:

whats your meat make up ? 

I'm all over the map.  I have an in-law who doesn't eat pork, so I'll do all beef if he's game watching with me.  Sometimes I do a mix of ground beef and ground pork, sometimes I do diced chuck or similar, sometimes a mix.

I will say: the "no brown" method doesn't always work perfectly, but it's almost always better than browned if you're doing things like chili dogs or Frito pie.

When I use whole chuck, I brown about 1/3 of it very well to develop the Maillard flavor and then put the other 2/3 in with the liquid. It was either Kenji or Alton Brown who mentioned that the browned meat tightens more and doesn't get as tender in a braise.

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