Advertise on Bikeforums.net



User Tag List

Results 1 to 16 of 16

Thread: Soup

  1. #1
    What is a jsharr?
    Join Date
    Mar 2009
    Location
    OHIO
    My Bikes
    Kona Dew
    Posts
    142
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Soup



    Couch
    This thread needs more Chipcom!

  2. #2
    Chepooka StupidlyBrave's Avatar
    Join Date
    Sep 2006
    Location
    South Central PA
    My Bikes
    1990 Trek 1400 7spd; 2001 Litespeed Arenberg 10 speed
    Posts
    1,157
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    There isn't enough noodles in your pho!!!

  3. #3
    What is a jsharr?
    Join Date
    Mar 2009
    Location
    OHIO
    My Bikes
    Kona Dew
    Posts
    142
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by StupidlyBrave View Post
    There isn't enough noodles in your pho!!!
    There will be tomorrow when I order my pho.

    Couch
    This thread needs more Chipcom!

  4. #4
    Chepooka StupidlyBrave's Avatar
    Join Date
    Sep 2006
    Location
    South Central PA
    My Bikes
    1990 Trek 1400 7spd; 2001 Litespeed Arenberg 10 speed
    Posts
    1,157
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Otherwise, due to your reckless posting of food, we are now officially enemies.



    [edit] Wait!! can I come?

  5. #5
    What is a jsharr?
    Join Date
    Mar 2009
    Location
    OHIO
    My Bikes
    Kona Dew
    Posts
    142
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by StupidlyBrave View Post
    Otherwise, due to your reckless posting of food, we are now officially enemies.

    I thought we were before.

    Couch
    This thread needs more Chipcom!

  6. #6
    Chepooka StupidlyBrave's Avatar
    Join Date
    Sep 2006
    Location
    South Central PA
    My Bikes
    1990 Trek 1400 7spd; 2001 Litespeed Arenberg 10 speed
    Posts
    1,157
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    did you send the correct forms?

    Maybe you did. I can't read all of them.

  7. #7
    What is a jsharr?
    Join Date
    Mar 2009
    Location
    OHIO
    My Bikes
    Kona Dew
    Posts
    142
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by StupidlyBrave View Post
    Otherwise, due to your reckless posting of food, we are now officially enemies.



    [edit] Wait!! can I come?
    pho-showing-noodles.jpg

    Is this better?

    Couch
    This thread needs more Chipcom!

  8. #8
    Chepooka StupidlyBrave's Avatar
    Join Date
    Sep 2006
    Location
    South Central PA
    My Bikes
    1990 Trek 1400 7spd; 2001 Litespeed Arenberg 10 speed
    Posts
    1,157
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    *growl*

    Ohh. Excuse me.

  9. #9
    GATC
    Join Date
    Jul 2006
    Location
    south Puget Sound
    Posts
    6,609
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    I don't see any tripe or tendon

  10. #10
    long time visiter Alfster's Avatar
    Join Date
    Oct 2005
    Location
    SW Ontario
    My Bikes
    2005 Trek 6700 disc 2007 Orbea Onix 2009 Raleigh One Way
    Posts
    586
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Needs a bit more salt.

  11. #11
    You Know!? For Kids! jsharr's Avatar
    Join Date
    Apr 2005
    Location
    Just NW of Richardson Bike Mart
    My Bikes
    '05 Trek 1200 / '90 Trek 8000 / '? Falcon Europa
    Posts
    6,084
    Mentioned
    12 Post(s)
    Tagged
    3 Thread(s)


    and not one day sooner
    Are you a registered member? Why not? Click here to register. It's free and only takes 27 seconds! Help out the forums, abide by our community guidelines.
    Quote Originally Posted by colorider View Post
    Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.

  12. #12
    Blasted Weeds Tude's Avatar
    Join Date
    Aug 2006
    Location
    Rochester, NY
    My Bikes
    Trek 1200C, Specialized Rockhopper, Giant Yukon FX, Giant Acapulco
    Posts
    1,183
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    k, Couchy - I was going to be on the lookout for some Hot & Sour soup at the high end Chinese rest close to my place (excellent sushi too), but Pho it is Friday.

    Next time you're here - we're walking down there! (I'm going to be by there on Friday as I have my lovely Friday night blah activity - laundry - but thank goodness the restaurant is one block away - and oh ... my - one block from the laundrymat - I love where I live I have everything basically within a walking distance that I Need - other things of course are bicycling time - but I have many corner stores, many different and good restaurants/pizza places, many unusual gift shops, framing places, used book stores and a high end pet store who I like to give my business too for a couple types of cat food I purchase - yes, she's about $1.00 more than the other stores - but I'd like her to be there for a long time).

    Oh and I always get numba 10 with rice noodles (they offer also udan - nah) and they give you a ton of basil - love it (another Vietnamese restaurant within sight of my apt. uses an astronomical amount of lemon grass, waaayyyyy overpowering to the subtle and tasty soup!).

    Pho dac bief

    includes some to little - flank, brisket, rare steak, tendon, ripe and maybe a small half or two maybe of a small, dense yummy meatballs.

    I love pho!!

    Last edited by Tude; 02-16-10 at 03:25 PM.

  13. #13
    Strong with the Fred Big_e's Avatar
    Join Date
    May 2008
    Location
    Dallas, TX
    Posts
    969
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Order the sliced meatball pho for me please. A dash of sriracha sauce will do fine thanks.
    Ernest
    I love pho long time.

  14. #14
    Blasted Weeds Tude's Avatar
    Join Date
    Aug 2006
    Location
    Rochester, NY
    My Bikes
    Trek 1200C, Specialized Rockhopper, Giant Yukon FX, Giant Acapulco
    Posts
    1,183
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quote Originally Posted by StupidlyBrave View Post
    There isn't enough noodles in your pho!!!
    I just finally found the recipe I'm going to do - and have some extra $$ to go pick up some of the many spices I need ...

    This is what I imagine that what I'm eating and I shall sooooo find out!



    With lots of basil and lime, oh and sririacha sauce but on the side - I prefer the cinnamon warmth yummy beef broth untainted ....

    Recipe that I'm going to do - and I will be adding or deleting as I go too - as I want to actually get to a "broth" that consists of tendon, tripe, brisket, etc ...:

    "Sometimes, I omit the 1lb of beef meat in the broth (you’ll see I’ve made it optional) – as I’ve found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

    THE BROTH
    2 onions, halved
    4″ nub of ginger, halved lengthwise
    5-6 lbs of good beef bones, preferably leg and knuckle
    1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
    6 quarts of water
    1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
    1 1/2 tbl salt
    1/4 cup fish sauce
    1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

    THE BOWLS
    2 lbs rice noodles (dried or fresh)
    cooked beef from the broth
    1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
    big handful of each: mint, cilantro, basil
    2 limes, cut into wedges
    2-3 chili peppers, sliced
    2 big handfuls of bean sprouts
    Hoisin sauce
    Cock sauce (Sriracha)

    Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

    Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

    Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).

    Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.


    I want this. Oh and yeah ... Couchy -- you're so getting this!!!! YUM!!!

  15. #15
    Strong with the Fred Big_e's Avatar
    Join Date
    May 2008
    Location
    Dallas, TX
    Posts
    969
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Where did you say you lived? and do you have any pitbulls?

    Quote Originally Posted by Tude View Post
    I just finally found the recipe I'm going to do - and have some extra $$ to go pick up some of the many spices I need ...

    This is what I imagine that what I'm eating and I shall sooooo find out!



    With lots of basil and lime, oh and sririacha sauce but on the side - I prefer the cinnamon warmth yummy beef broth untainted ....

    Recipe that I'm going to do - and I will be adding or deleting as I go too - as I want to actually get to a "broth" that consists of tendon, tripe, brisket, etc ...:

    "Sometimes, I omit the 1lb of beef meat in the broth (you’ll see I’ve made it optional) – as I’ve found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

    THE BROTH
    2 onions, halved
    4″ nub of ginger, halved lengthwise
    5-6 lbs of good beef bones, preferably leg and knuckle
    1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
    6 quarts of water
    1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
    1 1/2 tbl salt
    1/4 cup fish sauce
    1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

    THE BOWLS
    2 lbs rice noodles (dried or fresh)
    cooked beef from the broth
    1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
    big handful of each: mint, cilantro, basil
    2 limes, cut into wedges
    2-3 chili peppers, sliced
    2 big handfuls of bean sprouts
    Hoisin sauce
    Cock sauce (Sriracha)

    Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

    Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

    Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).

    Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.


    I want this. Oh and yeah ... Couchy -- you're so getting this!!!! YUM!!!
    I love pho long time.

  16. #16
    Senior Member
    Join Date
    Feb 2005
    Location
    Nanaimo.B.C. The We't coast of Canada
    Posts
    1,287
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    She doesn't need pitbulls, she got a couch.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •