Day: February 5, 2018
Why would you put raw chicken into a soup and have it cook in the broth and spread its disgusting pathogens and shit. That’s a chunk of a raw dead animal just floating in your soup 😷
that’s how…. cooking works
Vegans having 0 understanding of food aside, that looks super fucking good.
Isn’t the juice from a raw chicken not safe to eat though? I’ve always cooked it separately then put the pieces in with whatever else I’m making, so the liquid doesn’t get into it.
If the meat gets thoroughly cooked through in the pot with the noodles, it should be fine. Chicken would need to be cut pretty thinly for the 3-4 minutes of cooking time to be enough, but that does look to be thinly sliced in the video.
All the juices are running out into boiling water, which is hotter than the internal temperature the meat needs to be to make sure any bacteria you don’t want are killed (165F/75C). Any germs should get scalded almost immediately in the boiling soup, so I wouldn’t worry about that at all.
Can a horse become king?
whats a king to a horse
what’s a horse to a different king
what’s a horse
[image transcription: a Russian phrase says “I’m a good patient, I always have pain everywhere”]
SNAP Is Linked with Improved Nutritional Outcomes and Lower Health Care Costs
“The available evidence suggests that SNAP may promote better health and lower health care costs.”
SNAP Is Linked with Improved Nutritional Outcomes and Lower Health Care Costs
Hossein Zenderoudi (Iranian, b. 1937), FHE + JKM, 1972. Oil on canvas, 194.5 x 130 cm.
Why would you put raw chicken into a soup and have it cook in the broth and spread its disgusting pathogens and shit. That’s a chunk of a raw dead animal just floating in your soup 😷
that’s how…. cooking works
Vegans having 0 understanding of food aside, that looks super fucking good.
Rassolnik Pickle Soup Recipe
I hadn’t tried this before, but was intrigued. Sauerkraut and kimchi can work really well in soups/stews, so why not a vegetable soup with briny dill pickles? Good soup weather, and we had the last of a jar I wanted to get out of the way in the fridge.
So I decided to try making some today, using rice instead of barley to make it celiac friendly. I used to really like barley in soups, but the rice worked fine.
(To simplify things, I didn’t fry the cut-up potatoes and carrots at all, just threw them in the broth at the same time as some risotto rice. You wouldn’t want to cook that nearly as long as called for with the barley, unless you want rice mush.)
She doesn’t specify there, but this needs brine pickles. (The longer pickled kind, not half sours either.) Not sure it would turn out right at all using the vinegar kind. Luckily, pretty good Polish briny dills are easy to find for under £2/jar here now. Trickier in a lot of the US. We were actually making some before they were readily available here. Yay EU immigration! 😊
This batch turned out good enough that it’s a definite make again.
Not as much sour taste as I would have thought left in the pickle pieces after they cooked in with everything else, and I probably couldn’t have said what the extra vegetable was if I hadn’t put it in the pot myself. As some other recipes suggested, I did add a little of the pickle brine in at the end for a little more tart flavor, but it the flavors blended together well and it didn’t really scream dill pickles.
A very tasty vegetable soup variation, though. With some cornbread tonight. Which may not be traditional, but cornbread.
Another version I’m interested in trying: Gribi Sa Rassolnik/ Vegetarian Russian Pickle Soup With Mushrooms
Urocyon's Jaunts 2.0 
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