Re: Carrot Soup with Ginger

Nyssa wrote:

> Carol wrote:
> 
> > Peter Flynn wrote:
> > 
> >> On 03/01/2025 00:13, Carol wrote:
> >> > On this one, it's ingredients look good but saute the
> >> > onions ginger
> >> > and garlic for 15-20 minutes?  Seems overly long to me.
> >> Sauté the onions for that time for sure, to get a nice
> >> caramelisation. THEN add the garlic and ginger.
> >> 
> >> > Also seems a bit much ginger?  What do you all see?
> >> 
> >> I see American units, which baffle me, but yes, I think ¼
> >> cup of ginger is about twice what you need.
> >> 
> >> Otherwise it looks fine. Let us know 🥕🧅🧄🌿
> >> 
> >> Peter
> > 
> > LOL, metrics baffle me so we are even!
> > 
> > Anyways, I dumped the recipe as it was just looking bad. 
> > 7 cups of
> > water to 1 1/2 cups cut carrots is a fail.  Needs more
> > carrots or less
> > water/broth.  Generally it should be near 1/3 carrot to
> > broth/water or it's going to be more like carrot juice
> > than a soup.
> > 
> > Then they try 'a pinch of curry'.  Using their recipe it's
> > about 10
> > cups total volume (or a bit more).  1 'pinch' means put
> > your forefinger and thumb together and close them in the
> > curry spice then remove and
> > sprinkle over the pot.  1/2ml maybe?  That amount is
> > useless to that volume.
> > 
> > There's lots of personal variation in carrot soups.  I
> > like them thick and served with butter melting in my
> > serving (grin).
> > 
> > Anyways, we seem alone here?  I bet if we chat on cooking
> > in general or bread making, others who may be lurking
> > might chime in?
> > 
> > Do you make bread and if so, what types?
> > 
> > I bake all of ours and have been since 2001.
> > 
> > Here's some random pictures.  I call this one 'bunny
> > bread' because while looking for a good light for a photo
> > shoot, made this then later realized it looked like a
> > bunny... <https://postimg.cc/SjMkbnHm>
> > 
> > This one is a buttermilk loaf from a pullman pan (without
> > lid) <https://postimg.cc/4Y8RK2cV>
> > 
> > A nice multigrain Boule
> > <https://postimg.cc/cgDzwqJf>
> 
> I'm still lurking! I try to check the froup once
> a day, but it's been crickets for awhile.
> 
> Nyssa, who will be a) setting up the plant grow lights
> this weekend and getting some seeds started plus 
> b) baking a couple of loaves of tropical banana bread

Hey there Nyssa! Been a bit!  I see a little life in ref.food.baking
too suddenly.  Lady looking for a James Beard recipe.  I may have found
one that might be it?

I got 2 grow lights to check out this year and some new seedling pots
as well as some warmer mats to try aagain with seedlings.  I decided to
use the former garage (needs a grow light) for one bed set.  Won't need
a warmer pad.  Then sunroom gets a light and warmer pads.  (Peter,
Nyssa is practically a neighbor being about 90 miles due North of me in
Virginia Beach VA).  She and I also grow some of our food and it's
about time to start seedlings for spring.

Yes on quiet here but I accidently posted a recipe in the wrong group
(Peter did same) and we started chatting.

Banana bread eh?  I hac=vent done one in a long time.  In fact, haven't
done a soda bread in a long time!

I was thinking of dusting off this one:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Brie, Pepper, Onion soda bread
 Categories: Breads, Xxcarol
      Yield: 6 Servings
 
      2 c  Flour, white all purpose
      1 ts Salt
    1/3 c  Butter
      1 c  Slivered brie (or small bits
    1/2 c  Fine chopped onion
      1 tb Black pepper
    2/3 c  Milk
      1 tb Baking soda
 
  Start with all the dry ingredients and mix them well in a large bowl.
  Now add the butter (softened but not melted) and chop that into the
  mix as well as you reasonably can.  Add the remaining ingredients and
  mix to a dough. Using a preheated oven (always preheat when making
  bread or fish!) bake at 450 degrees for about 25 minutes.
  
  You can actually use any cheese I can think of for this (if using
  cottage cheese, add a bit more flour if it seems to 'wet') and you
  may want to vary the spice used to match the cheese type.  The onions
  are optional.
  
  From the kitchen of:  xxcarol From: Carol S. Date: 06-26-1997
  Cooking
 
MMMMM