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08-16-2008, 09:24 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
Posts: 779
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Bughut said
"I also make genuine hangover soup Doesnt matter what kind. Maybe I'm just magic???"
Interesting... what do you define as "hangover soup?"
As a teenager I spent a year in Liberia, West Africe with my family; father was in the State Department running the first economic development mission after WW II.
I was too young to develop hangovers but my parents - in the giddy diplomatic whirl - needed assistance ocassionally, and they relied on "Billy Goat Pepper soup." It was a broth concocted around the yclept billy goat peppers. I took a taste of it once and thought my tonsils, esophagus, and sinuses had been incinerated.
Some casual research has suggested that the West African billy goat pepper is closely related or an antecedent to the Habanero and Scotch Bonnet pepper.
Do most "hangover cure" soups rely on creating more pain in the mouth and throat than what's happening in the head?
Inquiring minds want to know...
Mike
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08-17-2008, 03:57 AM
|  | Riffraff party rep Culinary Experience: Other | | Join Date: Jun 2007 Location: Central Oregon
Posts: 1,027
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Fresh pasta is something I'm good at. I'm also pretty good at NE Indian food.
Food preparation was my work for only a few years, but it's always been something I love to do.
Chai is a way of life for me, too.
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08-17-2008, 03:59 AM
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Posts: 1,027
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Quote:
Originally Posted by MikeLM  Bughut said
"I also make genuine hangover soup Doesnt matter what kind. Maybe I'm just magic???"
Do most "hangover cure" soups rely on creating more pain in the mouth and throat than what's happening in the head?
Inquiring minds want to know...
Mike | Probably like hammer your toe and forget your headache.
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08-17-2008, 03:10 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 528
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when I say hangover soup, I'm talking about a mugful of quite ordinary soup. - Lentil, Tomato,oxtail, - whatever.
Waiters and waitresses, bar staff, chefs and all others have, on so many occasions come in search of my soup of the day and been brought back into the land of the living. They have been the ones to label it "magic" just 'cos it actually works. I've no idea why??? |
08-18-2008, 09:57 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jun 2006 Location: Connecticut
Posts: 226
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Quote:
Originally Posted by bughut when I say hangover soup, I'm talking about a mugful of quite ordinary soup. - Lentil, Tomato,oxtail, - whatever.
Waiters and waitresses, bar staff, chefs and all others have, on so many occasions come in search of my soup of the day and been brought back into the land of the living. They have been the ones to label it "magic" just 'cos it actually works. I've no idea why??? |
I'm always so caught up with work, the wife and baby, and now my oldest starting his first year of college, I can not remember the last time I enjoyed a good Tomato soup.
...Man bughut, reading your post really gave me a craving... |
08-25-2008, 01:19 PM
| | ChefTalk Supporter Culinary Experience: Private Chef | | Join Date: Mar 2005 Location: Daytona Beach, FL
Posts: 546
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I'd say creme brulee is my specialty. A lot of restaurants arent very creative in there flavors for the dish, plus a lot of them actually melt the sugar on a head of time and its soggy by the time they server it to you. |
08-25-2008, 02:16 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 260
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People seem to love my Mulligatawny, especially when I can do lamb instead of chicken.
Even those who say they don't like lamb.....or curry......or eggplant.....
It's the soup that eats like a meal.
Back when everyone was doing honey-mustard this, honey-mustard that, I went against the grain and offered a maple-dijon pork chop, a nice thick center cut, usually with roasted walnuts.
I like the bitterness of the walnut against the maple.
I've seen one of my Chef's take this to another restaurant, which always strokes my ego.
I make a vegan lasagna, with pressed, crumbled tofu in place of ricotta, with Italian seasoning, marinara, and although I could use an eggless pasta, I made vegan polenta strips.
I walked through the dining room and the guests were literally shoveling it into their mouths.
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You should have been here when the shiitake hit the flan!
Last edited by Just Jim; 08-25-2008 at 02:21 PM.
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08-25-2008, 03:42 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
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Hey Jim,
I just love maple,Dijon and walnuts too. You'd think pecans, but they're too sweet. Good call |
08-25-2008, 05:00 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 664
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Venison collops for a main course.
Cranachan or Tipsy Laird for pudding.
Last edited by Ishbel; 08-25-2008 at 05:05 PM.
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08-26-2008, 07:16 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Apr 2008
Posts: 464
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My family calls me the queen of potatoes and nobody can resist my lemon roasted potatoes.
I am quite handy with legumes as well. My family loves vegetable bean soup, lentil soup, and fava bean puree. |
08-26-2008, 07:21 PM
| | ChefTalk Supporter Culinary Experience: Private Chef | | Join Date: Mar 2005 Location: Daytona Beach, FL
Posts: 546
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Quote:
Originally Posted by Mapiva My family calls me the queen of potatoes and nobody can resist my lemon roasted potatoes.
I am quite handy with legumes as well. My family loves vegetable bean soup, lentil soup, and fava bean puree. | Sounds good! |
08-26-2008, 10:49 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008
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I like to take a dish that you would serve in a fine dining restaurant and duplicate it exactly for a banquet of 800 people |
08-26-2008, 10:51 PM
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Quote:
Originally Posted by phatdad I like to take a dish that you would serve in a fine dining restaurant and duplicate it exactly for a banquet of 800 people | Without having to make it 800 times, I presume 
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08-26-2008, 11:42 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Jul 2006 Location: Gilbert, Arizona
Posts: 223
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Burgers, brats, and steaks (all grilled/bbq[?] of course) and ribs (slow-cooked).
It's mostly in the seasoning of the burgers, ribs and steaks, and condiments for the burgers and brats, along with the overall presentation of the finished products that garner the compliments.
Or maybe it's having someone else prep, cook, plate/present & clean up that gets the accolades.  |
10-02-2008, 02:28 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2008
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I love knocking up some traditional Thai curries - always goes down a storm | | |
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