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Message
After The Boil Soup...video
Posted on 4/7/20 at 9:21 pm
Posted on 4/7/20 at 9:21 pm
8
Posted on 4/7/20 at 9:38 pm to JodyPlauche
Looks good
Posted on 4/7/20 at 10:23 pm to JodyPlauche
I enjoyed that. It looks good. I'll make one of these.
Changes I'd make:
I'd add the stock an inch or so at a time to build flavor, and not overload the burner.
I would try to get the potato in there with the cream. It might get soft, but the starch would help thicken it.
Great video!
Changes I'd make:
I'd add the stock an inch or so at a time to build flavor, and not overload the burner.
I would try to get the potato in there with the cream. It might get soft, but the starch would help thicken it.
Great video!
Posted on 4/7/20 at 10:40 pm to JodyPlauche
Where is the shrooms?
I make a blonde roux, add chicken stock, cream, then all the boil leftovers.
I make a blonde roux, add chicken stock, cream, then all the boil leftovers.
Posted on 4/7/20 at 11:38 pm to JodyPlauche
Nice, looks good, and agree on the mushrooms.
Posted on 4/8/20 at 12:02 am to JodyPlauche
I probably would have use cornstarch to thicken as well, but while watching I couldn't help but want to thicken it with a couple of temperd egg yolks. Or even instant potatoes.
Posted on 4/8/20 at 12:17 am to JodyPlauche
quote:
Can't wait to hear y'all shite on this.
You should have deglazed the pot with some Chablis before adding the chicken stock. Y'all really must hate Justin Wilson.
Posted on 4/8/20 at 2:03 am to JodyPlauche
quote:
Can't wait to hear y'all shite on this.
Posted on 4/8/20 at 7:43 am to JodyPlauche
Man that looked great! May try that out on Easter Sunday if i have any leftovers... 
Posted on 4/8/20 at 6:17 pm to MNCscripper
quote:
Where is the shrooms?
We were going to add them...we had some portabella's in the fridge (didn't put any in the boil because it was last second) but when we opened them they were slimy.
But absolutely add mushrooms.
Posted on 4/8/20 at 7:52 pm to JodyPlauche
Looks great
Posted on 4/8/20 at 9:26 pm to MNCscripper
Don't forget the cream cheese
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