Adam, thanks for all that great insight. I plead guilty to the sugar part but never burned um.
I started to worry that pumpkin soup scared some folks off. We have it many ways here in Australia. Cooked in a pot with broth ..other goodies then processed into a soup consistency. Some folks make it with carrots, onions, celery garlic, and their particular spices, some with Asian spices..but Pumpkin Soup is very popular in winter here. To my taste, that bite in the yogurt goes really well with the ginger, parsley and pumpkin. Some might not like the idea of the rind in the soup, ok so peel it if you must..it will still be good. I do think roasting the pumpkin first gives it something special. Yes you did start it and maybe this side of things should be in a different thread. I only know a bit about cooking, am not a pro and will bow and scrape respectfully to your professional opinion ever time... There are a lot of foodies here in Australia these days...and I am one... Linda On Nov 6, 2:56 pm, Mando Chef <[email protected]> wrote: > Ok... Since we are in cookin and I feel I started it. > > Specific nuances that have recently come in my life that I feel are > looking/listening to the whole recipe/song. > > I had a line cook prepare caramelized onions. Seems easy, right? > Wrong, most people under cook caramelized onions(with high heat, > because they think that is what caramelizes). They see some tan and > say, hey caramel is tan, we are done. It's a wrap. Negative > ghostrider. Tan is the point you bring out some wine, stock or if it > is completely necessary, errrrr, water, to bring some moisture back to > the onions and deglaze the pan a bit, so that all the bits "stuck" to > the pan don't burn as they are dehydrated and can now be > reincorporated through the liquid, in to the onions. Keep goin, add > more liquid if necessary, repeat until it looks almost like the outer > edge of a Loar's Burst. Yes that dark. That is when the sugars are > at their peak and most delicious. Although this is dark it is not > burnt because it is cooked slow and not allowed to burn. Never add > outside sugars, they burn faster and become bitter. > > Most people may not think of it as a matter of fact I don't! But, I > do expect it!!! When it is not done it is noticed by those who are > enlightened enough to recognize the difference. Seasoning as you go. > If you only season the soup once all the parts are together and > boiling/simmering you will not have a dynamic flavor. Season your > meat sear in pot remove and add your veggies and spices... season > again. Add your wine/broth/stock season the stock. Add you meat or > Pumpkin or what ever. Season again. You will see a huge > difference! > > I don't have a cookbook out nor am I on Bravo's Top Chef, I am a > humble cook who has been given a palate for when stuff tastes good and > how to go to a restaurant that someone has a request for and am able > to duplicate without hesitation. I've been to the French Laundry and > yes it is divine food... does it deserve a three month wait for a > reservation to the minute... no. It can be duplicated. Want a chick- > fil-a sandwich no problem come to my house for lunch tomorrow. With > the knowledge of the kitchens figure board and chord shapes any thing > is possible. > > Later! > Adam --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Taterbugmando" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/taterbugmando?hl=en -~----------~----~----~----~------~----~------~--~---
