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Autumn, the time for soup days November 12, 2009

Posted by fetzthechemist in Uncategorized.
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Being a chemist, I dabble a little at cooking. My cooking skills are a little beyond basic or rudimentary. Following recipes is a lot like doing organic or those labs in school where you follow a set of directions using certain ingredients. I prefer making simpler dishes – a lot are those things commonly called comfort food. Among my favorite areas, especially in autumn and winter, are soups and stews. I made a batch of split pea and ham soup a couple of days ago. Next up might be beef and barley soup. Other common ones are beef stew, New England clam chowder, chicken noodle, cream of mushroom. Ones that are less common are a cream of roasted garlic, a gumbo that is an amagam of half a dozen recipes I got throughout Louisiana – including okra (that’s why it is called gumbo!( and file’, a smoked sausage, potato, and cabbage soup, and chili (like many, chili is a common stew, but my recipe makes it special). I have two or three good recipes books for soups and stews and usually try a few in the colder months.

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