A crazy mish-mosh soup!

[cshenk]

I am sure I will get dissed, and don't care

I took the frozen red sauce with pork meatballs, 1 chopped onion, most
of a pack of fat enoki, 1 medium turnip, a green onion and a leek and
added 2 lbs pork loin plus 16oz beef broth and 2 cloves garlic. I let
that simmer then added 4 cups vegetable broth (own version), 1 chicken
bullion cube and 3 beef cubes. Topped with 2 tsp Korean red pepper.

A very nice hot soup! Works well over rice. Spicy but not 'blow your
socks off'.

[itsjoan...@webtv.net]

I dunno, sounds pretty good to me.

[Michael Trew]

I agree, what time is dinner? ;)

[Sqwertz]

Oh, stop sucking up to the women. It sounds like a trainwreck looks.

-sw

[GM]

I kinda lost it at the "turnip" bit...

--
GM

[Bernie]

Ghe? Uhm, can you go into more detail? I don't get it

[bruce bowser]

Go run off with your guy friends OK? The grown-ups are trying to talk!

[itsjoan...@webtv.net]

On Saturday, February 5, 2022 at 9:45:59 PM UTC-6, GM wrote:
>
> I kinda lost it at the "turnip" bit...
>
> --
> GM
>

I'm not a turnip fan but I figured it would get lost in the other
vegetables and I'd never know it was there.

[Jeff]

[Michael Trew]

How else does one get invited to dinner??

[Joni]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Gary]

A turnip in vegetable soup would disappear and be lost.

Does anyone really buy and cook turnips on a regular basis?

[GM]

I love root veg, but I have to say it has been decades since I had a turnip...

Even growing up in rural farm country, where everyone had a garden, no one that
I remember grew turnips...

Parsnips I like, but nothing attractive about turnips to me..,

--
GM

[Cindy Hamilton]

Somebody must. Otherwise the grocery stores wouldn't stock them.

I'm not crazy about the texture of cooked turnips, but I like them
raw and pickled.

--
Cindy Hamilton

[GM]

I think there's a Chinese place around here that features them in an entrée
dish...

--
GM

[Dave Smith]

On 2022-02-07 8:19 a.m., Gary wrote:
> On 2/6/2022 3:34 PM, itsjoan...@webtv.net wrote:
>> On Saturday, February 5, 2022 at 9:45:59 PM UTC-6, GM wrote:
>>>
>>> I kinda lost it at the "turnip" bit...
>>>
>>> --
>>> GM
>>>
>> I'm not a turnip fan but I figured it would get lost in the other
>> vegetables and I'd never know it was there.
>
> A turnip in vegetable soup would disappear and be lost.
>

That would be a good thing.

> Does anyone really buy and cook turnips on a regular basis?

My mother used to cook and eat turnip. She, my father and one of my
brothers liked it. I did not.

[Sheldon Martin]

On Mon, 7 Feb 2022 GM gregorymorrowchicago07 wrote:
> Gary wrote:
>> On 2/6/2022 itsjoan wrote:

>> > On Saturday, February 5, 2022 GM wrote:
>> >>
>> >> I kinda lost it at the "turnip" bit...
>> >>

>> >> GM
>> >>
>> > I'm not a turnip fan but I figured it would get lost in the other
>> > vegetables and I'd never know it was there.
>> A turnip in vegetable soup would disappear and be lost.
>>
>> Does anyone really buy and cook turnips on a regular basis
>

>I love root veg, but I have to say it has been decades since I had a turnip...
>
>Even growing up in rural farm country, where everyone had a garden, no one that
>I remember grew turnips...
>
>Parsnips I like, but nothing attractive about turnips to me..

I can't stomach parsnips, they are only used here to flavor chicken
soup, but then they go in the composter, biting into one makes me
gack.

But I like turnips, several kinds... the easiest to find is a Rutabaga
or Swede, I like them sliced and eaten with a dip or just with kosher
salt. I used to bring one to have at work as a snack during coffee
breaks, everyone thought I was eating some kind of cheese... instead
it's a very low calorie snack, and very filling... works well if
dieting. They are typiclly found in the produce section coated with
wax... pare with a potato peeler, wrap with plastic wrap, and keep in
your fridge, at the ready for a nosh.
https://chewtheworld.com/what-is-swede/
I like to shred rutabaga with a potato peeler, fill a large bowl and
turn it into slaw, same dressing as cole slaw. Add some shredded
carrot and diced bell pepper for color... add some dillweed as a
flavor booster.

[Sheldon Martin]

Same for me, excellent cut into sticks and dipped in your favorite
salad dressing. Shred with a potato peeler and turn it into coleslaw.

[Mike Duffy]

On Mon, 07 Feb 2022 09:23:14 -0500, Dave Smith wrote:

> My mother used to cook and eat turnip. She, my father and one of my
> brothers liked it. I did not.

White or Swedish (rutabaga)? When I do roasted roots there is always one
in the mix (potato, sweet p, carrot, parsnip, rutabaga.)

[dsi1]

I was going to buy some pickled turnips. I was surprised that a container of the stuff was 11 bucks. So I went to plan "B" which was to buy a turnip and make it myself. Unfortunately, the turnips at the store were huge. Luckily, I had a plan "C", which was to forget the whole thing.

[Lisa]

On Mon, 7 Feb 2022 08:23:05 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:

:)

Nothing more liberating than to say goodbye to an ambition.

[Dave Smith]

On 2022-02-07 10:38 a.m., Sheldon Martin wrote:
> On Mon, 7 Feb 2022 GM gregorymorrowchicago07 wrote:
>>
>> Parsnips I like, but nothing attractive about turnips to me..
>
> I can't stomach parsnips, they are only used here to flavor chicken
> soup, but then they go in the composter, biting into one makes me
> gack.

I could not agree more about boiled parsnips, but I was urged to try
roasted parsnips and I was really impressed. We know have roasted
parsnips frequently. They are delicious. After eating them roasted for a
couple years I got brave enough to try them boiled. Yech. They were just
as bad as I remembered them.

[US Janet]

Parsnips need to be very cold for awhile. Preferably in the ground
after frost. Then they become very sweet when roasted. You can get
away with stashing them in your fridge for a couple weeks to
accomplish sort of the same thing. Roasted large turnips are candy --
truly.
Janet US

[Ophelia]

====

LOL sounds good to me:)))

[Lisa]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Dan]

[Gary]

heh heh ;)

[Dianne]

On Saturday, February 5, 2022 at 5:18:36 PM UTC-6, cshenk wrote:
> I am sure I will get dissed, and don't care
>
> I took the frozen red sauce with pork meatballs, 1 chopped onion, most
> of a pack of fat enoki, 1 medium turnip, a green onion and a leek and
> added 2 lbs pork loin plus 16oz beef broth and 2 cloves garlic. I let
> that simmer then added 4 cups vegetable broth (own version), 1 chicken
> bullion cube and 3 beef cubes. Topped with 2 tsp Korean red pepper.
>
> A very nice hot soup! Works well over rice. Spicy but not 'blow your
> socks off'.

LOL is that the best you can do?????? AWWW piss off LOLOL

Dunno how you got out of myd kf but please be comportable back in :))))

[Marco]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Michael Trew]

I can't say that I've ever had a turnip or parsnip.

[Mazie]

I can't remember ever having parsnips. Also, they're very expensive
here.

[Ed Pawlowski]

A friend often made turnips and I'd have some but nothing I'd make on my
own.

I had parsnips in with some other root veggies. Not very exciting as I
recall. Seldom see them in the store.

[Mazie]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Mazie]

[Dave Smith]

I can't say that you have missed anything. However, if you want to try
parsnips, cut them into equal sized pieces so they will cook evenly.
They are often very wide at the top and taper to a point. Par boil
them and then bake them until they are golden brown and easily pierced.
I find roasted parsnips to be quite tasty, unlike the boiled ones,
which are downright nasty tasting.

[dsi1]

Good news - I found a small daikon and was able to make my pickles.
Now - what new adventures await?

[Tammy]

[dsi1]

Oddly enough, my daughter bought some parsnips. I don't know what for. Can you eat the stems? It seems like a lot of stems to me.

[Tammy]

[Hank Rogers]

I kike them either way, but baked/roasted is a little better.

I just don't see them very often, and they are pricey when I do see
any.

[Dave Smith]

Apparently you can. They have to be boiled a bit first. Given that
boiled parsnips are so nasty I would not expect any better from the
greenery. I will stick to roasted root.

[Tammy]

[Tammy]

[Hank Rogers]

The root part is what yoose supposed to eat, but I'm sure the stems
won't hurt you if yoose want to try them.

[Todd]

I'll have to try again and buy some. Although I guess they're not a
summer vegetable.

[Todd]

[Todd]

[Todd]

Dave Smith wrote:
> On 2022-02-08 4:27 p.m., dsi1 wrote:
>> On Tuesday, February 8, 2022 at 11:21:57 AM UTC-10, Dave Smith wrote:
>
>>>> I can't say that I've ever had a turnip or parsnip.
>>> I can't say that you have missed anything. However, if you want to try
>>> parsnips, cut them into equal sized pieces so they will cook evenly.

>>> They are often very wi de at the top and taper to a point. Par boil

>>> them and then bake them until they are golden brown and easily pierced.
>>> I find roasted parsnips to be quite tasty, unlike the boiled ones,
>>> which are downright nasty tasting.
>>
>> Oddly enough, my daughter bought some parsnips. I don't know what for.
>> Can you eat the stems? It seems like a lot of stems to me.
>
> Apparently you can. They have to be boiled a bit first. Given that
> boiled parsnips are so nasty I would not expect any better from the
> greenery. I will stick to roasted root.

[Todd]

[Todd]

[Todd]

[Joni]

[Jerry]

[Jerry]

Mike Duffy wrote:
> On Mon, 07 Feb 2022 09:23:14 -0500, Dave Smith wrote:
>
>> My mother used to cook and eat turnip. She, my father and one of my
>> brothers liked it. I did not.
>
> White or Swedish (rutabaga)? When I do roasted roots there is always one
> in the mix (potato, sweet p, carrot, parsnip, rutabaga.)

[cshenk]

itsjoan...@webtv.net wrote:

> On Saturday, February 5, 2022 at 5:18:36 PM UTC-6, cshenk wrote:
> >
> > I am sure I will get dissed, and don't care
> >
> > I took the frozen red sauce with pork meatballs, 1 chopped onion,
> > most of a pack of fat enoki, 1 medium turnip, a green onion and a
> > leek and added 2 lbs pork loin plus 16oz beef broth and 2 cloves
> > garlic. I let that simmer then added 4 cups vegetable broth (own
> > version), 1 chicken bullion cube and 3 beef cubes. Topped with 2
> > tsp Korean red pepper.
> >
> > A very nice hot soup! Works well over rice. Spicy but not 'blow
> > your socks off'.
> >
> I dunno, sounds pretty good to me.

It actually was but someone here probably went 'eww' as I used
leftovers in it! (frozen safely, only 2 weeks). It had just the right
kick for me.

If I were making it 100% fresh, I might still add the pork meatballs
but I'd use 1 can tomatos crushed and one diced to 3 cups of my own
vegetable broth and probably skip the pork loin but add boneless
chicken (might even use a can), some shrimp, then the rest the same.

[Roger]

Michael Trew wrote:
> On 2/7/2022 12:46, Dave Smith wrote:
>> On 2022-02-07 10:38 a.m., Sheldon Martin wrote:
>>> On Mon, 7 Feb 2022 GM gregorymorrowchicago07 wrote:
>>>>
>>>> Parsnips I like, but nothing attractive about turnips to me..
>>>
>>> I can't stomach parsnips, they are only used here to flavor chicken

>>> soup, but then they go in the composter, biting into one makes me
>>> gack.Uhm Yes. Ghe Ghe Ghe :)))))))))))

>>
>> I could not agree more about boiled parsnips, but I was urged to try
>> roasted parsnips and I was really impressed. We know have roasted
>> parsnips frequently. They are delicious. After eating them roasted for a
>> couple years I got brave enough to try them boiled. Yech. They were just
>> as bad as I remembered them.
>

> I can't say Uhm Yes. Ghe Ghe Ghe :)))))))))))

[cshenk]

Michael Trew wrote:

> On 2/5/2022 20:56, itsjoan...@webtv.net wrote:
> > On Saturday, February 5, 2022 at 5:18:36 PM UTC-6, cshenk wrote:
> > >
> > > I am sure I will get dissed, and don't care
> > >
> > > I took the frozen red sauce with pork meatballs, 1 chopped onion,
> > > most of a pack of fat enoki, 1 medium turnip, a green onion and a
> > > leek and added 2 lbs pork loin plus 16oz beef broth and 2 cloves
> > > garlic. I let that simmer then added 4 cups vegetable broth (own
> > > version), 1 chicken bullion cube and 3 beef cubes. Topped with 2
> > > tsp Korean red pepper.
> > >
> > > A very nice hot soup! Works well over rice. Spicy but not 'blow
> > > your socks off'.
> > >
> > I dunno, sounds pretty good to me.
>

> I agree, what time is dinner? ;)

Too late! I mentioned it at work Monday and was asked to bring some in
today so I did and they ate all 6cups (grin).

At work, we sometimes do those little impromptu 'potlucks' but it's
just one dish shared about with maybe another adding a planned side.
Using fake names since they aren't here, Will brought some cookies he
made this time.

[cshenk]

itsjoan...@webtv.net wrote:

> On Saturday, February 5, 2022 at 9:45:59 PM UTC-6, GM wrote:
> >
> > I kinda lost it at the "turnip" bit...
> >
> > --
> > GM
> >
> I'm not a turnip fan but I figured it would get lost in the other
> vegetables and I'd never know it was there.

It does, just added a bit of texture.

[cshenk]

Gary wrote:

> On 2/6/2022 3:34 PM, itsjoan...@webtv.net wrote:
> > On Saturday, February 5, 2022 at 9:45:59 PM UTC-6, GM wrote:
> > >
> > > I kinda lost it at the "turnip" bit...
> > >
> > > -- GM
> > >
> > I'm not a turnip fan but I figured it would get lost in the other
> > vegetables and I'd never know it was there.
>

> A turnip in vegetable soup would disappear and be lost.
>
> Does anyone really buy and cook turnips on a regular basis?

Hand up, but mostly as a minor note in soups. I'll get 1 or 2.

[cshenk]

dsi1 wrote:

> On Monday, February 7, 2022 at 3:26:21 AM UTC-10, Cindy Hamilton
> wrote:

> > On 2022-02-07, Gary <g.ma...@att.net> wrote:
> > > On 2/6/2022 3:34 PM, itsjoan...@webtv.net wrote:
> > >> On Saturday, February 5, 2022 at 9:45:59 PM UTC-6, GM wrote:
> > >>>
> > >>> I kinda lost it at the "turnip" bit...
> > >>>
> > >>> --
> > >>> GM
> > >>>
> > >> I'm not a turnip fan but I figured it would get lost in the
> > other >> vegetables and I'd never know it was there.
> > >
> > > A turnip in vegetable soup would disappear and be lost.
> > >
> > > Does anyone really buy and cook turnips on a regular basis?

> > Somebody must. Otherwise the grocery stores wouldn't stock them.
> >
> > I'm not crazy about the texture of cooked turnips, but I like them
> > raw and pickled.
> >
> > --
> > Cindy Hamilton

>
> I was going to buy some pickled turnips. I was surprised that a
> container of the stuff was 11 bucks. So I went to plan "B" which was
> to buy a turnip and make it myself. Unfortunately, the turnips at the
> store were huge. Luckily, I had a plan "C", which was to forget the
> whole thing.

Grin, the big one was probably a rutabega. Very similar otherwise.

[Rand]

[Rand]

[Rand]

Michael Trew wrote:
> On 2/7/2022 12:46, Dave Smith wrote:
>> On 2022-02-07 10:38 a.m., Sheldon Martin wrote:
>>> On Mon, 7 Feb 2022 GM gregorymorrowchicago07 wrote:
>>>>
>>>> Parsnips I like, but nothing attractive about turnips to me..
>>>
>>> I can't stomach parsnips, they are only used here to flavor chicken
>>> soup, but then they go in the composter, biting into one makes me
>>> gack.
>>

>> I could not agree more about boiled parsnips, but I was urged to try

>> roasted parsnips and I was Uhm Yes. Ghe Ghe Ghe :)))))))))))really impressed. We know have roasted

>> parsnips frequently. They are delicious. After eating them roasted for a
>> couple years I got brave enough to try them boiled. Yech. They were just
>> as bad as I remembered them.
>

> I can't say that I've ever had a turnip or parsnip.

[Bill]

> Grin, Ghe? Uhm, can you go into more detail? I don't get it
>

Ghe? Uhm, can you go into more detail? I don't get it

[Bill]

[Susan]

cshenk wrote:
> dsi1 wrote:
>
>> On Monday, February 7, 2022 at 3:26:21 AM UTC-10, Cindy Hamilton
>> wrote:
>>> On 2022-02-07, Gary <g.ma...@att.net> wrote:
>>>> On 2/6/2022 3:34 PM, itsjoan...@webtv.net wrote:
>>>>> On Saturday, February 5, 2022 at 9:45:59 PM UTC-6, GM wrote:
>>>>>>
>>>>>> I kinda lost it at the "turnip" bit...
>>>>>>
>>>>>> --
>>>>>> GM
>>>>>>
>>>>> I'm not a turnip fan but I figured it would get lost in the
>>> other >> vegetables and I'd never know it was there.

>>>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

>>>> A turnip in vegetable soup would disappear and be lost.
>>>>
>>>> Does anyone really buy and cook turnips on a regular basis?
>>> Somebody must. Otherwise the grocery stores wouldn't stock them.
>>>
>>> I'm not crazy about the texture of cooked turnips, but I like them
>>> raw and pickled.
>>>
>>> --
>>> Cindy Hamilton
>>
>> I was going to buy some pickled turnips. I was surprised that a
>> container of the stuff was 11 bucks. So I went to plan "B" which was
>> to buy a turnip and make it myself. Unfortunately, the turnips at the
>> store were huge. Luckily, I had a plan "C", which was to forget the
>> whole thing.
>
> Grin, the big one was probably a rutabega. Very similar otherwise.
>

[Susan]

[Michael Trew]

On 2/8/2022 16:21, Dave Smith wrote:

> On 2022-02-08 2:58 p.m., Michael Trew wrote:
>> On 2/7/2022 12:46, Dave Smith wrote:
>
>>> I could not agree more about boiled parsnips, but I was urged to try

>>> roasted parsnips and I was really impressed. We know have roasted

>>> parsnips frequently. They are delicious. After eating them roasted for a
>>> couple years I got brave enough to try them boiled. Yech. They were just
>>> as bad as I remembered them.
>>
>> I can't say that I've ever had a turnip or parsnip.
>

> I can't say that you have missed anything. However, if you want to try
> parsnips, cut them into equal sized pieces so they will cook evenly.
> They are often very wide at the top and taper to a point. Par boil them
> and then bake them until they are golden brown and easily pierced. I
> find roasted parsnips to be quite tasty, unlike the boiled ones, which
> are downright nasty tasting.

I'll try that and report back if I see them in my store.

[Michael Trew]

I was always selective at pot lucks, some people were iffy enough (at a
former call center job) that I would be afraid of what came out of their
kitchen. I always took the easy (kind of) route and made a known
favorite. Scalloped cheesy potatoes baked in the crock pot dish, then
re-heated in the crock pot at work. It was rare that I had any to take
home, especially if I used bacon in it (and the drippings for the roux).

[Angus]

[Angus]

[dsi1]

I was mistaken, I was looking for a small diakon i.e., Japanese radish. Mostly those are just huge.

https://www.chopstickchronicles.com/wp-content/uploads/2020/12/photo03.jpg

[Pocahontas]

On Saturday, February 5, 2022 at 5:18:36 PM UTC-6, cshenk wrote:
> I am sure I will get dissed, and don't care
>
> I took the frozen red sauce with pork meatballs, 1 chopped onion, most
> of a pack of fat enoki, 1 medium turnip, a green onion and a leek and
> added 2 lbs pork loin plus 16oz beef broth and 2 cloves garlic. I let
> that simmer then added 4 cups vegetable broth (own version), 1 chicken
> bullion cube and 3 beef cubes. Topped with 2 tsp Korean red pepper.
>
> A very nice hot soup! Works well over rice. Spicy but not 'blow your
> socks off'.

"That's it" - thank you, a nicely edited version of my thoughts. I drove cab for 33 years and went a lot of places many drivers avoided. I was sort of forced into it - too many drivers hanging around the 'good spots' - but I believe I was also drawn to the danger of it. It was like going to a movie. I'd be in the middle of a lot of ugly shit going down but had the gas pedal and brake as well as my eyes to bail me out. I used to pick up lots of street dealers, guys just trying to make it through the day - very competitive out there selling dope - and I swear some of these guys used their brain more in one night than the average lawyer or doctor does in a year. Not that a person has to be intelligent to hold a lawyer or doctor position, although that's the image society presents. I am working on a series of new intelligence tests as we speak. Could be a few years before we’re ready to put them to use. The tests will be tough - real life situations where we release people into the wilds before hunting them down with bows and arrows and other crude stuff. Survival is the biggest intelligence test of all. Until you start to die for real. Then the biggest intelligence test is how you handle the transition. Will it be smooth or rocky? I can't speak for you, but I will pass that test for sure. I am ready for whatever comes next.

[Pocahontas]

[Catherine]

On Saturday, February 5, 2022 at 5:18:36 PM UTC-6, cshenk wrote:
> I am sure I will get dissed, and don't care
>
> I took the frozen red sauce with pork meatballs, 1 chopped onion, most
> of a pack of fat enoki, 1 medium turnip, a green onion and a leek and
> added 2 lbs pork loin plus 16oz beef broth and 2 cloves garlic. I let
> that simmer then added 4 cups vegetable broth (own version), 1 chicken
> bullion cube and 3 beef cubes. Topped with 2 tsp Korean red pepper.
>
> A very nice hot soup! Works well over rice. Spicy but not 'blow your
> socks off'.

Beef, onion, beans, cheese, no heat?

[Jeanne]

If everything that I think is garlic, is garlic, that would be
interesting.

[cshenk]

No problem! In Japan daikon were as much as 2ft long (seasonal).

[cshenk]

Ed Pawlowski wrote:

> On 2/8/2022 2:58 PM, Michael Trew wrote:
> > On 2/7/2022 12:46, Dave Smith wrote:

> > > On 2022-02-07 10:38 a.m., Sheldon Martin wrote:
> > > > On Mon, 7 Feb 2022 GM gregorymorrowchicago07 wrote:
> > > > >
> > > > > Parsnips I like, but nothing attractive about turnips to me..
> > > >
> > > > I can't stomach parsnips, they are only used here to flavor
> > > > chicken soup, but then they go in the composter, biting into
> > > > one makes me gack.
> > >

> > > I could not agree more about boiled parsnips, but I was urged to
> > > try roasted parsnips and I was really impressed. We know have
> > > roasted parsnips frequently. They are delicious. After eating
> > > them roasted for a couple years I got brave enough to try them
> > > boiled. Yech. They were just as bad as I remembered them.
> >
> > I can't say that I've ever had a turnip or parsnip.
>

> A friend often made turnips and I'd have some but nothing I'd make on
> my own.
>
> I had parsnips in with some other root veggies. Not very exciting as
> I recall. Seldom see them in the store.

I've had parsnips. As you say, not exciting and not something I'd go
out of my way to get.

[Echidna]

But did you have them boiled or oven baked?

[Echidna]

We Dutch have a saying about froggers like yoos, which is KILL YOURSELF
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.

[Echidna]

[Lucretia Borgia]

On Sat, 12 Feb 2022 14:56:39 -0600, "cshenk"
<csh...@virginia-beach.net> wrote:

Then you haven't cooked them properly!

[Jeßus]

They're great roasted. Delicious.
Very easy to grow, too. Even better after a frost.

[Eastern brown]

On Saturday, February 5, 2022 at 5:18:36 PM UTC-6, cshenk wrote:
> I am sure I will get dissed, and don't care
>
> I took the frozen red sauce with pork meatballs, 1 chopped onion, most
> of a pack of fat enoki, 1 medium turnip, a green onion and a leek and
> added 2 lbs pork loin plus 16oz beef broth and 2 cloves garlic. I let
> that simmer then added 4 cups vegetable broth (own version), 1 chicken
> bullion cube and 3 beef cubes. Topped with 2 tsp Korean red pepper.
>
> A very nice hot soup! Works well over rice. Spicy but not 'blow your
> socks off'.

And you come here, year after year, to bully John Kuthe for crying out
loud, so you're still a loser.

[Lucretia Borgia]

Agreed and I also do a Julia Childs recipe that is good too, different
for a change.

https://www.food.com/recipe/julia-child-creamed-parsnips-108040

[cshenk]

Rethinking, might be 18-20 inches there. It was the Gobo that was
really long.

[cshenk]

Ever occur to you I just don't like them that much? It's like not
everyone likes Brussels Sprouts.

I'm not fond of celery or parsnips much.

[Redbelly]

Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Redbelly]

[Sheldon Martin]

On Sun, 13 Feb 2022 "cshenk" wrote:
>Lucretia Borgia wrote:

>> On Sat, 12 Feb 2022 "cshenk" wrote:
>> > Ed Pawlowski wrote:

>> >> On 2/8/2022 Michael Trew wrote:
>> >> > On 2/7/2022 Dave Smith wrote:
>> >> > > On 2022-02-07 Sheldon Martin wrote:

>> >> > > > On Mon, 7 Feb gregorymorrowchicago07 wrote:
>> >> > > >
>> >> > > > > Parsnips I like, but nothing attractive about turnips to
>> me..
>> >> > > > I can't stomach parsnips, they are only used here to flavor
>> >> > > > chicken soup, but then they go in the composter, biting into
>> >> > > > one makes me gack.
>> >> > >
>> >> > > I could not agree more about boiled parsnips, but I was urged
>> to >> > > try roasted parsnips and I was really impressed. We know
>> have >> > > roasted parsnips frequently. They are delicious. After
>> eating >> > > them roasted for a couple years I got brave enough to
>> try them >> > > boiled. Yech. They were just as bad as I remembered
>> them. >> >
>> >> > I can't say that I've ever had a turnip or parsnip.
>> >>
>> >> A friend often made turnips and I'd have some but nothing I'd make
>> on >> my own.
>> >>
>> >> I had parsnips in with some other root veggies. Not very exciting
>> as >> I recall. Seldom see them in the store.
>> >
>> > I've had parsnips. As you say, not exciting and not something I'd go
>> > out of my way to get.
>>
>> Then you haven't cooked them properly!
>
>Ever occur to you I just don't like them that much? It's like not
>everyone likes Brussels Sprouts.
>
>I'm not fond of celery or parsnips much.

I like raw turnips, all kinds of radishes too, and I like raw celery,
and braised celery. We grow brussels sprouts and they are very good,
they make the Champagne of cole slaw.
I like to season chicken soup with braised parsnips but I can't bring
myself to eating them, maybe it's their slimey texture.

[dsi1]

The next time I go to the store, I'll take my tape measure. All's I knows is that I wouldn't want to get beat up with one of those vegetables. Radishes yes, Japan daikon, no.

[Small-eyed snake]

Uhm Yes. Ghe Ghe Ghe :)))))))))))

[Bandy-bandy]

>>>>Uhm Yes. Ghe Ghe Ghe :)))))))))))

>>>> I was mistaken, I was looking for a small diakon i.e., Japanese
>>>> radish. Mostly those are just huge.
>>>>
>>>>
>>>
>> https://www.chopstickchronicles.com/wp-content/uploads/2020/12/photo03.jpg
>>>
>>> No problem! In Japan daikon were as much as 2ft long (seasonal).
>> Rethinking, might be 18-20 inches there. It was the Gobo that was
>> really long.
>
> The next time I go to the store, I'll take my tape measure. All's I knows is that I wouldn't want to get beat up with one of those vegetables. Radishes yes, Japan daikon, no.
>

[Hank Rogers]

Don't worry Popeye, yoose can't get any slimier even if'n yoose eat
some.

[Thomas Joseph]

cshenk wrote:

> I am sure I will get dissed, and don't care

You care or you wouldn't have mentioned it. Funny, being a regular in a newsgroup and worrying each day if you're going to get dissed by other members. I know what you mean though, this place has its share of pseudo snobs who need to spend some time in a POW camp so when they come out they will not only eat your foods but seek them out and even kill for them. The snob thing is funny. Most snobs have money. Maybe not gazillions, but they've got more than the average minimum wage earner - me back when I was doing it. Because they have money they are often seen as being 'cultured' or having discriminating taste. But under the right conditions they would kill to eat the stuff they ridicule when things are going well for them. If the hunger is great enough there is not a food that would not taste good to even the most discriminating food fancier. Assholes.

[Michael Trew]

I've never tried parsnips, but I'm not fond of raw celery. As a child,
I've been served peanut butter on celery... no thanks. I do like it
cooked until soft in soups or stews, however.

[Carpet Python]

[cshenk]

Snicker. It could be that Sasebo was just a really good climate for
them so they were bigger there. I've not seen that size stateside for
Daikon.

[Hank Rogers]

Like shangri-la, sasebo is a very special place.

I can't believe you gave it up. Especially for a place like
virginny beach.

[Diamond Python]