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    Tuesday, November 15, 2005

    Beef and Pasta Soup

    Made a moderately successful Beef and pasta soup for dinner. Unfortunately it was a bit on the salty side due to the brining of the meat and the subsequent addition of chicken stock I had made four months ago. The stock was more sodium rich than I had remembered. It is by no means inedible however since the sodium amount has the taste equivalent of a can of Campbell’s soup, which is simply more sodium than I care for. Two servings have been reserved for later. The photo would have looked nicer had I some green herbs to sprinkle on the soup, but alas what I do have, that is green, is not appropriate for this particular soup. However, I may heat and pour the next serving I eat over some julienne Napa cabbage.

    6 comments:

    Buck Felty said...

    you can use some water in the soup, that will lessen the sodium content a bit. i do not want you bloated, nosir i don't. that would be unacceptable.

    Fabricationist said...

    Well Buck, I could loosen the salt with a little H2O, but that would unbalance the consistency, which I did consider a success. No bloating here., there are plenty of diuretics being ingested.

    English Bob said...

    I thought potato helps with oversalting?

    Fabricationist said...

    Potato probably would have helped, but alas I did not wish for potato to be in the soup, two starches and all that. It will quite probably be a bit more successful the next time for I will not be brining the meat first. I had already brined the meat before I decided what to do with it.

    sherryj said...

    One potato - cut in half and place in pot while reheating. Don't like potato? Don't eat potato. ;-)

    Looking forward to hooking up while you're in town cat sitting. Should be back and terribly relaxed from my trip to St. John, VI by then.

    Fabricationist said...

    Well, if you put it that way. A trip does sound relaxing. See you then.