As promised here's the recipe:
1 lb asparagus
1.5 cups chicken stock
4 tbs chopped shallots
1 cup milk or1/2 & 1/2
2.5 tbs butter
2 tbs flour
1/3 cup shelled pistachios
Salt and pepper to taste

Throw the asparagus into a pot with 2 cups water. Cover and cook
until just tender. Pour off 1 cup water and save. Drain the asparagus
and set aside. Put 1/2 tbs butter in the pot and cook shallots until
just starting to become transparent. Put the asparagus, the reserved 1
cup of asparagus cooking water, and the chicken broth in the pot with
the shallots. Add the pistachios. Cook for a few minutes to soften the
nuts a little. Using a blender of some sort, I like stick blenders,
puree the soup. Make it as smooth as possible. Now put the soup
through a strainer. If pureed well enough almost no fibers will be
left in the strainer. Any fibers in the soup will ruin the texture, so
strain well and re-puree if needed. Melt the remaining butter in a
small pot, add the flour to make a roux, and cook until light brown.
Browning the roux really adds to the good flavor of the soup. Pay
attention, stirring often so it doesn't burn. Add the milk or 1/2 &
1/2 slowly using a whisk to stir so there will be no lumps. Cook until
it just comes to a boil and thickens, stirring constantly. Add to the
pureed asparagus and heat through. Serve with roasted garlic sourdough
bread.
Though I haven't tried it yet I think a little cayenne sprinkled on
top would be good.
In the interest of full disclosure you should know that my recipe
above is based on a recipe in the Fannie Farmer Cookbook, twelfth
edition, copyright 1980. I have changed it some from the book but the
basic recipe comes from the book and I need to give credit where
credit is due.
Speaking of cookbooks, I have several because I like to cook and
I'm the cook in our house. And the Fannie Farmer Cookbook is one of my
favorites. I actually have two different editions and they differ from
each other in many ways.
Eric

On Sat, 23 Feb 2013 10:55:31 -0800, wrote:

As promised here's the recipe:
1 lb asparagus
1.5 cups chicken stock
4 tbs chopped shallots
1 cup milk or1/2 & 1/2
2.5 tbs butter
2 tbs flour
1/3 cup shelled pistachios
Salt and pepper to taste

Sounds delish already. I'll sub organic broth for the chicken stock.
Stock has about 27# of salt in it.


Throw the asparagus into a pot with 2 cups water. Cover and cook
until just tender. Pour off 1 cup water and save. Drain the asparagus
and set aside. Put 1/2 tbs butter in the pot and cook shallots until
just starting to become transparent. Put the asparagus, the reserved 1
cup of asparagus cooking water, and the chicken broth in the pot with
the shallots. Add the pistachios. Cook for a few minutes to soften the
nuts a little. Using a blender of some sort, I like stick blenders,
puree the soup. Make it as smooth as possible.

Now put the soup
through a strainer. If pureed well enough almost no fibers will be
left in the strainer. Any fibers in the soup will ruin the texture, so
strain well and re-puree if needed.

Howzbout a paint strainer funnel? works for me.


Melt the remaining butter in a
small pot, add the flour to make a roux, and cook until light brown.
Browning the roux really adds to the good flavor of the soup. Pay
attention, stirring often so it doesn't burn. Add the milk or 1/2 &
1/2 slowly using a whisk to stir so there will be no lumps. Cook until
it just comes to a boil and thickens, stirring constantly. Add to the
pureed asparagus and heat through. Serve with roasted garlic sourdough
bread.

OH, yeah!


Though I haven't tried it yet I think a little cayenne sprinkled on
top would be good.

I'll try that and cumin to see which works better.


In the interest of full disclosure you should know that my recipe
above is based on a recipe in the Fannie Farmer Cookbook, twelfth
edition, copyright 1980. I have changed it some from the book but the
basic recipe comes from the book and I need to give credit where
credit is due.
Speaking of cookbooks, I have several because I like to cook and
I'm the cook in our house. And the Fannie Farmer Cookbook is one of my
favorites. I actually have two different editions and they differ from
each other in many ways.

I'm single. I do all my own cooking, too.

--
Progress is the product of human agency. Things get better because
we make them better. Things go wrong when we get too comfortable,
when we fail to take risks or seize opportunities.
-- Susan Rice

On Sat, 23 Feb 2013 13:50:10 -0800, Larry Jaques
wrote:

On Sat, 23 Feb 2013 10:55:31 -0800, wrote:

As promised here's the recipe:
1 lb asparagus
1.5 cups chicken stock
4 tbs chopped shallots
1 cup milk or1/2 & 1/2
2.5 tbs butter
2 tbs flour
1/3 cup shelled pistachios
Salt and pepper to taste

Sounds delish already. I'll sub organic broth for the chicken stock.
Stock has about 27# of salt in it.


Throw the asparagus into a pot with 2 cups water. Cover and cook
until just tender. Pour off 1 cup water and save. Drain the asparagus
and set aside. Put 1/2 tbs butter in the pot and cook shallots until
just starting to become transparent. Put the asparagus, the reserved 1
cup of asparagus cooking water, and the chicken broth in the pot with
the shallots. Add the pistachios. Cook for a few minutes to soften the
nuts a little. Using a blender of some sort, I like stick blenders,
puree the soup. Make it as smooth as possible.

Now put the soup
through a strainer. If pureed well enough almost no fibers will be
left in the strainer. Any fibers in the soup will ruin the texture, so
strain well and re-puree if needed.

Howzbout a paint strainer funnel? works for me.


Melt the remaining butter in a
small pot, add the flour to make a roux, and cook until light brown.
Browning the roux really adds to the good flavor of the soup. Pay
attention, stirring often so it doesn't burn. Add the milk or 1/2 &
1/2 slowly using a whisk to stir so there will be no lumps. Cook until
it just comes to a boil and thickens, stirring constantly. Add to the
pureed asparagus and heat through. Serve with roasted garlic sourdough
bread.

OH, yeah!


Though I haven't tried it yet I think a little cayenne sprinkled on
top would be good.

I'll try that and cumin to see which works better.


In the interest of full disclosure you should know that my recipe
above is based on a recipe in the Fannie Farmer Cookbook, twelfth
edition, copyright 1980. I have changed it some from the book but the
basic recipe comes from the book and I need to give credit where
credit is due.
Speaking of cookbooks, I have several because I like to cook and
I'm the cook in our house. And the Fannie Farmer Cookbook is one of my
favorites. I actually have two different editions and they differ from
each other in many ways.

I'm single. I do all my own cooking, too.
Unless you can puree the soup exceedingly fine I don't think the paint
strainer funnel will work. But try it anyway. Organic chicken stock
may contain as much salt as non-organic. If you make your own then you
can control the salt. If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.
Eric

On Sat, 23 Feb 2013 14:50:28 -0800, wrote:

On Sat, 23 Feb 2013 13:50:10 -0800, Larry Jaques
wrote:

On Sat, 23 Feb 2013 10:55:31 -0800, wrote:

As promised here's the recipe:
1 lb asparagus
1.5 cups chicken stock
4 tbs chopped shallots
1 cup milk or1/2 & 1/2
2.5 tbs butter
2 tbs flour
1/3 cup shelled pistachios
Salt and pepper to taste

Sounds delish already. I'll sub organic broth for the chicken stock.
Stock has about 27# of salt in it.


Throw the asparagus into a pot with 2 cups water. Cover and cook
until just tender. Pour off 1 cup water and save. Drain the asparagus
and set aside. Put 1/2 tbs butter in the pot and cook shallots until
just starting to become transparent. Put the asparagus, the reserved 1
cup of asparagus cooking water, and the chicken broth in the pot with
the shallots. Add the pistachios. Cook for a few minutes to soften the
nuts a little. Using a blender of some sort, I like stick blenders,
puree the soup. Make it as smooth as possible.

Now put the soup
through a strainer. If pureed well enough almost no fibers will be
left in the strainer. Any fibers in the soup will ruin the texture, so
strain well and re-puree if needed.

Howzbout a paint strainer funnel? works for me.


Melt the remaining butter in a
small pot, add the flour to make a roux, and cook until light brown.
Browning the roux really adds to the good flavor of the soup. Pay
attention, stirring often so it doesn't burn. Add the milk or 1/2 &
1/2 slowly using a whisk to stir so there will be no lumps. Cook until
it just comes to a boil and thickens, stirring constantly. Add to the
pureed asparagus and heat through. Serve with roasted garlic sourdough
bread.

OH, yeah!


Though I haven't tried it yet I think a little cayenne sprinkled on
top would be good.

I'll try that and cumin to see which works better.


In the interest of full disclosure you should know that my recipe
above is based on a recipe in the Fannie Farmer Cookbook, twelfth
edition, copyright 1980. I have changed it some from the book but the
basic recipe comes from the book and I need to give credit where
credit is due.
Speaking of cookbooks, I have several because I like to cook and
I'm the cook in our house. And the Fannie Farmer Cookbook is one of my
favorites. I actually have two different editions and they differ from
each other in many ways.

I'm single. I do all my own cooking, too.
Unless you can puree the soup exceedingly fine I don't think the paint
strainer funnel will work. But try it anyway.

I don't use the entire stalk, so I usually avoid the majority of
fibers as a standard practice. I also try to buy thin, tender stalks
so they are less fibrous to begin with.

I'll likely retain some unfiltered soup as I prefer lumpy soup.

I'm working on some chicken chili soup now. It's 1.5 gallons of your
everyday vegetable and barley soup with a can of chili and several
spiced/baked chicken breasts diced and tossed in. I made it Thursday
and froze most of it. I use fresh broccoli, bok choy, cauliflower,
carrots, celery, a diced onion, some Fred Meyer soup mix (alphabet
pasta, red and green lentils, barley, and several types of beans.) I
add enough Bragg's amino acids for the salt content (1/3 that of soy
sauce), garlic powder, cumin, a bit of curry powder, some sesame
seeds, and pepper. The finish is a can of coconut milk, added after
the heat is removed.
I make it thick, then thin during the warmup. In all, it's on the
stove about 4 hours so flavors blend nicely. The pasta and lentils
soak in broth overnight so they cook completely without too high a
temp.


Organic chicken stock
may contain as much salt as non-organic. If you make your own then you
can control the salt.

I buy organic BROTH, not stock, and get the low-sodium version for $2
a quart. I use maybe 3 or 4 of those a year.


If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g

--
Progress is the product of human agency. Things get better because
we make them better. Things go wrong when we get too comfortable,
when we fail to take risks or seize opportunities.
-- Susan Rice

If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store. And
you can choose to leave fibers in the soup but they get stuck in your
teeth. Lumpy doesn't describe this soup when poorly filtered.
Eric

On Feb 23, 1:55*pm, wrote:
As promised here's the recipe:
1 lb asparagus
1.5 cups chicken stock

Where'd the rest of the chick'n go?

On Feb 23, 5:50*pm, wrote:
On Sat, 23 Feb 2013 13:50:10 -0800, Larry Jaques









wrote:
On Sat, 23 Feb 2013 10:55:31 -0800, wrote:

As promised here's the recipe:
1 lb asparagus
1.5 cups chicken stock
4 tbs chopped shallots
1 cup milk or1/2 & 1/2
2.5 tbs butter
2 tbs flour
1/3 cup shelled pistachios
Salt and pepper to taste

Sounds delish already. *I'll sub organic broth for the chicken stock.
Stock has about 27# of salt in it.

* Throw the asparagus into a pot with 2 cups water. Cover and cook
until just tender. Pour off 1 cup water and save. Drain the asparagus
and set aside. Put 1/2 tbs butter in the pot and cook shallots until
just starting to become transparent. Put the asparagus, the reserved 1
cup of asparagus cooking water, and the chicken broth in the pot with
the shallots. Add the pistachios. Cook for a few minutes to soften the
nuts a little. Using a blender of some sort, I like stick blenders,
puree the soup. Make it as smooth as possible.

Now put the soup
through a strainer. If pureed well enough almost no fibers will be
left in the strainer. Any fibers in the soup will ruin the texture, so
strain well and re-puree if needed.

Howzbout a paint strainer funnel? *works for me.

Melt the remaining butter in a
small pot, add the flour to make a roux, and cook until light brown.
Browning the roux really adds to the good flavor of the soup. *Pay
attention, stirring often so it doesn't burn. Add the milk or 1/2 &
1/2 slowly using a whisk to stir so there will be no lumps. Cook until
it just comes to a boil and thickens, stirring constantly. Add to the
pureed asparagus and heat through. Serve with roasted garlic sourdough
bread.

OH, yeah!

* Though I haven't tried it yet I think a little cayenne sprinkled on
top would be good.

I'll try that and cumin to see which works better.

* In the interest of full disclosure you should know that my recipe
above is based on a recipe in the Fannie Farmer Cookbook, twelfth
edition, copyright 1980. I have changed it some from the book but the
basic recipe comes from the book and I need to give credit where
credit is due.
* Speaking of cookbooks, I have several because I like to cook and
I'm the cook in our house. And the Fannie Farmer Cookbook is one of my
favorites. I actually have two different editions and they differ from
each other in many ways.

I'm single. I do all my own cooking, too.

Unless you can puree the soup exceedingly fine I don't think the paint
strainer funnel will work. But try it anyway. Organic chicken stock
may contain as much salt as non-organic. If you make your own then you
can control the salt. If I need chicken flavoring in a hurry I
figured
out a way to make some. *Cut up very fine or grind some chicken.

Is that with the bones, too? Powdered bones might taste alright.
Bone meal?

On Sun, 24 Feb 2013 10:44:22 -0800, wrote:


If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store. And
you can choose to leave fibers in the soup but they get stuck in your
teeth. Lumpy doesn't describe this soup when poorly filtered.
Eric

The important question, does your pee still stink if you filter the
asparagus well?

Karl

wrote:

If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store.


I keep both Beef & Chicken broth in the pantry and buy them a dozen
cans at a time. I can't remember the last time I ran to the store for a
single item.

On Mon, 25 Feb 2013 00:06:42 -0500, "Michael A. Terrell"
wrote:


wrote:

If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store.


I keep both Beef & Chicken broth in the pantry and buy them a dozen
cans at a time. I can't remember the last time I ran to the store for a
single item.

Do you offer classes? Id be happy to send my wife and DIL

Gunner

The methodology of the left has always been:

1. Lie
2. Repeat the lie as many times as possible
3. Have as many people repeat the lie as often as possible
4. Eventually, the uninformed believe the lie
5. The lie will then be made into some form oflaw
6. Then everyone must conform to the lie

Gunner wrote:

On Mon, 25 Feb 2013 00:06:42 -0500, "Michael A. Terrell"
wrote:


wrote:

If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store.


I keep both Beef & Chicken broth in the pantry and buy them a dozen
cans at a time. I can't remember the last time I ran to the store for a
single item.

Do you offer classes? Id be happy to send my wife and DIL


No, but I can reccomend the 'School of Hard Knocks'.

I buy most non perishables by the tray, or carton. I asked the
manager of Save-A-Lot to order extras for me, so I can get unopened bulk
items like an eight pack of soda in two liter bottles. I shop at Sam's
Club about once a month, and generally only go shopping two or three
times a month. I save a lot of miles on the old truck that way. My rule
of thumb is, 'If something is down to half the bulk package, get
another.' A few are allowed to go down to a quarter, but they are large
or not used as often.

On Sun, 24 Feb 2013 18:14:17 -0600, Karl Townsend
wrote:

On Sun, 24 Feb 2013 10:44:22 -0800, wrote:


If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store. And
you can choose to leave fibers in the soup but they get stuck in your
teeth. Lumpy doesn't describe this soup when poorly filtered.
Eric

The important question, does your pee still stink if you filter the
asparagus well?

Karl
Yes.

"Michael A. Terrell" on Mon, 25 Feb 2013
11:44:32 -0500 typed in rec.crafts.metalworking the following:

Do you offer classes? Id be happy to send my wife and DIL


No, but I can reccomend the 'School of Hard Knocks'.

I buy most non perishables by the tray, or carton. I asked the
manager of Save-A-Lot to order extras for me, so I can get unopened bulk
items like an eight pack of soda in two liter bottles. I shop at Sam's
Club about once a month, and generally only go shopping two or three
times a month. I save a lot of miles on the old truck that way. My rule
of thumb is, 'If something is down to half the bulk package, get
another.' A few are allowed to go down to a quarter, but they are large
or not used as often.

"Use the last one, buy two". The replacement, and the spare.

Light bulbs, fuses, widgets, thing-gummies and what nots.
--
pyotr filipivich
"With Age comes Wisdom. Although more often, Age travels alone."

On Sun, 24 Feb 2013 18:14:17 -0600, Karl Townsend
wrote:

On Sun, 24 Feb 2013 10:44:22 -0800, wrote:


If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store. And
you can choose to leave fibers in the soup but they get stuck in your
teeth. Lumpy doesn't describe this soup when poorly filtered.
Eric

The important question, does your pee still stink if you filter the
asparagus well?

That's absolutely the best question I forgot to ask him, too, Karl.
I await the answer with baited breath. (salmon patties for lunch)

--
Progress is the product of human agency. Things get better because
we make them better. Things go wrong when we get too comfortable,
when we fail to take risks or seize opportunities.
-- Susan Rice

pyotr filipivich wrote:

"Michael A. Terrell" on Mon, 25 Feb 2013
11:44:32 -0500 typed in rec.crafts.metalworking the following:

Do you offer classes? Id be happy to send my wife and DIL


No, but I can reccomend the 'School of Hard Knocks'.

I buy most non perishables by the tray, or carton. I asked the
manager of Save-A-Lot to order extras for me, so I can get unopened bulk
items like an eight pack of soda in two liter bottles. I shop at Sam's
Club about once a month, and generally only go shopping two or three
times a month. I save a lot of miles on the old truck that way. My rule
of thumb is, 'If something is down to half the bulk package, get
another.' A few are allowed to go down to a quarter, but they are large
or not used as often.

"Use the last one, buy two". The replacement, and the spare.

Light bulbs, fuses, widgets, thing-gummies and what nots.

I hve over 100 spare light bulbs. I bought them before they went
from 4/$1 to $2 each. I buy most hardware by the box/bag/bundle. When I
had the electronics shop, I bought most components the same way. 5, 25,
100 or even 1000 at a time. You waste a lot of time & money chasing
parts, so why make it worse?


--
pyotr filipivich
"With Age comes Wisdom. Although more often, Age travels alone."

On Mon, 25 Feb 2013 10:02:16 -0800, pyotr filipivich
wrote:

"Michael A. Terrell" on Mon, 25 Feb 2013
11:44:32 -0500 typed in rec.crafts.metalworking the following:

Do you offer classes? Id be happy to send my wife and DIL


No, but I can reccomend the 'School of Hard Knocks'.

I buy most non perishables by the tray, or carton. I asked the
manager of Save-A-Lot to order extras for me, so I can get unopened bulk
items like an eight pack of soda in two liter bottles. I shop at Sam's
Club about once a month, and generally only go shopping two or three
times a month. I save a lot of miles on the old truck that way. My rule
of thumb is, 'If something is down to half the bulk package, get
another.' A few are allowed to go down to a quarter, but they are large
or not used as often.

"Use the last one, buy two". The replacement, and the spare.

Pete, you're gonna be in a world of **** when (not if) the SHTF. Get
a bit more stock now, before it's too late. Cycle through it so the
older stock is used first.


Light bulbs, fuses, widgets, thing-gummies and what nots.

When the SHTF, we might not _have_ lights. Stock up.

--
Progress is the product of human agency. Things get better because
we make them better. Things go wrong when we get too comfortable,
when we fail to take risks or seize opportunities.
-- Susan Rice

On Mon, 25 Feb 2013 11:31:43 -0800, Larry Jaques
wrote:

On Sun, 24 Feb 2013 18:14:17 -0600, Karl Townsend
wrote:

On Sun, 24 Feb 2013 10:44:22 -0800, wrote:


If I need chicken flavoring in a hurry I figured
out a way to make some. Cut up very fine or grind some chicken. About
an ounce. Cook until really brown in a little olive oil. Then grind
the cooked, crisp chicken in a mortar and pestle until basically oily
chicken dust. This will strongly flavor about 1 cup of water or milk
for gravy or some bechamel for a chicken pie.

And only takes an hour to make! g
More like 15 minutes. Less time for me than going to the store. And
you can choose to leave fibers in the soup but they get stuck in your
teeth. Lumpy doesn't describe this soup when poorly filtered.
Eric

The important question, does your pee still stink if you filter the
asparagus well?

That's absolutely the best question I forgot to ask him, too, Karl.
I await the answer with baited breath. (salmon patties for lunch)

I don't get it, who cares if your **** stinks? The only explanation
that makes any sense to me is that you guys live in the city and pee
numerous times into the toilet before flushing due to high water
bills?

Up here (PNW) we just **** outside, we live in the eternal flush zone.
Peeing in toilets is for girls... although there are a few gals who
can **** on a tree with the best of us.

The soup recipe sounds great, by the way.

Newb