tag:blogger.com,1999:blog-1251728389038074359.post4684627998443131136..comments2023-05-02T05:07:58.357-04:00Comments on Coup de Gras: Leftover Vegetable Soup of Doom!Spawn of Endrahttp://www.blogger.com/profile/10431848914619887998noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1251728389038074359.post-35504640745150994932013-02-01T05:12:45.759-05:002013-02-01T05:12:45.759-05:00No, it's real simple. Just tossed it all toge...No, it's real simple. Just tossed it all together and let it do the work. Was yummy. <br /><br />Did you return the meat? I hate when that happens.The Happy Whiskhttps://www.blogger.com/profile/13438469476168485775noreply@blogger.comtag:blogger.com,1999:blog-1251728389038074359.post-19114615014390415182013-01-29T22:22:41.668-05:002013-01-29T22:22:41.668-05:00Holy hell that sounds hardcore. I'll try this ...Holy hell that sounds hardcore. I'll try this soon. The shoulder I had went off the day before scheduled ... I am grateful for Wegman's here but they are pitting fresh meat sales against valu-pak sales and the meat hangs in the balance. Dang it!Spawn of Endrahttps://www.blogger.com/profile/10431848914619887998noreply@blogger.comtag:blogger.com,1999:blog-1251728389038074359.post-38421335672989783672013-01-26T11:39:01.442-05:002013-01-26T11:39:01.442-05:00Yes, yes, yes, I do.
I did this two ways, one w...Yes, yes, yes, I do. <br /><br />I did this two ways, one with lots of veg and the other more of a pulled pork kind of way.<br /><br />For the veggie and most yummy, I chopped onions, carrots, potatoes, garlic, parsley, raw garlic, celery (I think I had celery), and I used Kosher salt, organic black pepper, and good Hungarian paprika. <br /><br />I don't remember if I used onion and garlic powder. I want to say that I didn't, but can't recall for sure. I think I had the paprika and raw garlic be the star. <br /><br />Anyway, I chopped the pork into bits and brought it all to a boil, then simmered for I believe 2 hours before I tasted and adjusted the seasonings. Then I think it was one more hour or nearly. Could have been 30 minutes.<br /><br />Let me tell you, the meat was so frickin' good and the broth was amazing. Then I stored this in the fridge and as it usually goes, the next two days it was more tender and delicious.<br /><br />I love butt soup. Hey, that might be a good title for one of my upcoming posts. I'm tellin' ya, for a cheap cut of meat, this stuff worked great.The Happy Whiskhttps://www.blogger.com/profile/13438469476168485775noreply@blogger.comtag:blogger.com,1999:blog-1251728389038074359.post-20939723701349946982013-01-25T19:53:59.624-05:002013-01-25T19:53:59.624-05:00I just bought a small pork shoulder at Wegman'...I just bought a small pork shoulder at Wegman's yesterday, thinking of some sort of crockpot all-day simmering type of stew. Any suggestions for a Hungarian-ish approach. Just remembered I lost my good paprika during Thanksgiving ... ugh.Spawn of Endrahttps://www.blogger.com/profile/10431848914619887998noreply@blogger.comtag:blogger.com,1999:blog-1251728389038074359.post-73765322805435836622013-01-25T18:51:06.495-05:002013-01-25T18:51:06.495-05:00Back when my Hungarian grands were both still aliv...Back when my Hungarian grands were both still alive, I would make levis (soup), but one didn't like too many veg and the other did. So I would blend half of them near the end.<br /><br />Worked great for both.<br /><br />Happy Soup making. It's one of the greatest things ever. Right now I'm into butt soup make from pork butt or shoulder butt, I dunno, some kind of butt.<br /><br />Either way, it's nummy.The Happy Whiskhttps://www.blogger.com/profile/13438469476168485775noreply@blogger.com