this is a quite delicious soup. I used to only value the feet for the flavor they give to the broth and their use in desert making (jellies, with unflavored cow foot water, flavored with lemon rind and a hint of rum, sweetened with condensed milk and enriched with a little cream if desired now i like the "meat itself" which is just skin and gelatin. its soft and creamy with just enough firmness like oysters i have experimented with different soups from belize, trinidad and jamaica right now i make one that has corn(canned or frozen whole kernel), lima beans and potatos, with a mirepoix of carrots, onions and celery strained out. some of hte mirepoix nad some of the potatos are used to puree and give the broth a little more body seasonings are thyme, parsley and bayleaf cillantro would be good too recently i added a touch of cloves the soup can be made peppery with lots of black pepper if desired it also callso for a hot pepper, one or two whole habaneros left whole and removed when having stewed at least and hour or two (careful that they dont burst) a teaspoon of authentic caribbean hot pepper suace could be used instead i dont want it hot but i like a warmth to it, especially when sick i finish the soup with a teaspoon or two of honey (got this idea from a mexican chef who says a little honey helps balance out the heat in pipai or mole suaces) as well as a bout a tablespoon of lemon or lime juice u ca also put in some tomato paste or some paprika what do u think of these flavor variations? what works and what doesnt? what are other ideas?
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9/3/09 at 5:47am