BeerBorg

This is something I have wanted to try for a while.

Using these two YouTube videos I made the soup yesterday:





Today I had a leftover bowl. Wow. This is so good. A nice mellow and rich flavor that is not overly salty.

Awesome...

I have a trick I use for chicken soup...

Instead of using a whole carcass, I like to use chicken leg drumsticks to make the soup... After breaking down the chicken, no need to strain out the small bones... Ain't any...

You get enough fat from the skin... And sometimes I add a breast or two as some people like that in their soup.

I have a big freezer so I get chicken leg quarters in ten pound bags on sale and freeze a pair per zip lock bag. I keep another freezer bag with the bones in there and when I have a couple I start a stock pot.

To me the bones, more than the meat really make the flavor for seasoned stock used in soups, stews, gravy, etc.

Come Winter time I love going into "Big Ole Pot of Soup Mode". We'll eat on that for a day or two and make sure to freeze some for quick thawing on short notice.

Hey prof do you make your own noodles? We make a huge batch every christmas. My dad loves it. We roast our own chickens and use up the last of the veggies in the garden.

Whamolagan wrote:Hey prof do you make your own noodles?...

That's another thing I have not done yet Whamo.

Its a little time consuming and hard work with the rolling pin, but it is worth it in the end. Give it a whirl some time, you will not be disappointed.

Whamolagan wrote:Its a little time consuming and hard work with the rolling pin, but it is worth it in the end. Give it a whirl some time, you will not be disappointed.

It goes a lot faster with a pasta maker. And you get a more uniform thickness.

That is the thing about handrolled noodles is the inconsistency of the noodles. I have done it both ways. I like when some are chewy and some are not. Kind of a dumpling kind of thing, but not dumplings.

Whamolagan wrote:That is the thing about handrolled noodles is the inconsistency of the noodles. I have done it both ways. I like when some are chewy and some are not. Kind of a dumpling kind of thing, but not dumplings.

I know exactly what you mean by that. I haven't made any either way in a long time. I tried making some with spent grain flour awhile back, but couldn't seem to get the ratio of spent grain to regular flour right (too much spent grain made them fall apart).

bpgreen wrote:

Whamolagan wrote:That is the thing about handrolled noodles is the inconsistency of the noodles. I have done it both ways. I like when some are chewy and some are not. Kind of a dumpling kind of thing, but not dumplings.

I know exactly what you mean by that. I haven't made any either way in a long time. I tried making some with spent grain flour awhile back, but couldn't seem to get the ratio of spent grain to regular flour right (too much spent grain made them fall apart).

Did you reduce the grain any? From the spent grain recipe thread, the Brooklyn Brewshop recipes describe how to make "flour" from the spent grains.

Dawg LB Steve wrote:

bpgreen wrote:

Whamolagan wrote:That is the thing about handrolled noodles is the inconsistency of the noodles. I have done it both ways. I like when some are chewy and some are not. Kind of a dumpling kind of thing, but not dumplings.

I know exactly what you mean by that. I haven't made any either way in a long time. I tried making some with spent grain flour awhile back, but couldn't seem to get the ratio of spent grain to regular flour right (too much spent grain made them fall apart).

Did you reduce the grain any? From the spent grain recipe thread, the Brooklyn Brewshop recipes describe how to make "flour" from the spent grains.

Reduce it? I'm not sure what you mean by that. I checked the Brooklyn brew shop directions for making flour, and all I see there is drying the grains, then grinding them in a coffee grinder. I do that.

The problem with using spent grains in pasta is that it's mostly fiber and protein. Almost all of the gluten is gone, and you need gluten (or something to substitute for it) to get the pasta to stick together. So you can substitute it for only a portion of the flour.

Try a little extra egg as a binder. I believe that may work