ness Posted March 12, 2018 Author Posted March 12, 2018 2 minutes ago, BilletHead said: Read this statement Be sure to include the and. Do it with the lovely Susie Vee and it will always be right! I know, I know I am being a rat but you still like me, BilletHead Awe, heck, I was being modest. I always get it right. I need to be more honest with my posts. BilletHead and Johnsfolly 2 John
Johnsfolly Posted March 12, 2018 Posted March 12, 2018 I had left over rotisserie chicken. I thought of chicken ala king. I decided that a way to kick it up was to make the cream of mushroom soup myself. I picked up a variety of wild mushrooms from the local market. I also picked up a poblano and a green bell pepper as well. I minced the peppers and half of a yellow onion, two small shallots, and two cloves of garlic. I pulled off the meat from the chickens and cubed the meat. In a dutch oven, I added butter and oil and cooked the onion, and the peppers until the onions were translucent. I added approx. 1/2 teaspoon each of salt and ground black pepper. Then I added the mushrooms and cooked them about 6 to 8 min on med-high heat. I added 1/3 cup of flour and cooked for about a minute, then added 1/4 cup of sherry and cooked for another minute. I then added about 3 cups of vegetable stock and a 1/2 tablespoon of dried thyme. Brought to a boil, then reduced to simmer and cooked it for another 18 to 20 minutes. While it was simmering I added about a 1/4 teaspoon of red pepper flakes and a pinch of saffron. once cooked I pulsed the mixture with an immersion blender to cream a bit of the mushrooms, onion, and peppers, but still kept it fairly chunky. I added a mixture of 1/3 cup cream and 2/3 cup of whole milk and added the chicken and cooked it through, about 5 minutes. Served it on toasted Tuscany style bread. BilletHead 1
BilletHead Posted March 12, 2018 Posted March 12, 2018 You are getting pretty good at the picture thing. Good job Chef John. That is a pretty good market you go to. Climate controlled and dark and damp with the perfect compost for picking fungus! Wish I had a market like that in BilletHeadVille, BilletHead Johnsfolly 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted March 12, 2018 Posted March 12, 2018 5 minutes ago, BilletHead said: You are getting pretty good at the picture thing. Good job Chef John. That is a pretty good market you go to. Climate controlled and dark and damp with the perfect compost for picking fungus! Wish I had a market like that in BilletHeadVille, BilletHead You know that there are perks living in the "big city" ! Not like you can get out in Ness Vegas . BilletHead 1
Terrierman Posted March 12, 2018 Posted March 12, 2018 18 minutes ago, Johnsfolly said: I had left over rotisserie chicken. I thought of chicken ala king. I decided that a way to kick it up was to make the cream of mushroom soup myself. I picked up a variety of wild mushrooms from the local market. I also picked up a poblano and a green bell pepper as well. I minced the peppers and half of a yellow onion, two small shallots, and two cloves of garlic. I pulled off the meat from the chickens and cubed the meat. In a dutch oven, I added butter and oil and cooked the onion, and the peppers until the onions were translucent. I added approx. 1/2 teaspoon each of salt and ground black pepper. Then I added the mushrooms and cooked them about 6 to 8 min on med-high heat. I added 1/3 cup of flour and cooked for about a minute, then added 1/4 cup of sherry and cooked for another minute. I then added about 3 cups of vegetable stock and a 1/2 tablespoon of dried thyme. Brought to a boil, then reduced to simmer and cooked it for another 18 to 20 minutes. While it was simmering I added about a 1/4 teaspoon of red pepper flakes and a pinch of saffron. once cooked I pulsed the mixture with an immersion blender to cream a bit of the mushrooms, onion, and peppers, but still kept it fairly chunky. I added a mixture of 1/3 cup cream and 2/3 cup of whole milk and added the chicken and cooked it through, about 5 minutes. Served it on toasted Tuscany style bread. You need to learn flash photography, your photos are good but always too dark. So help a brother out. Johnsfolly 1
Johnsfolly Posted March 12, 2018 Posted March 12, 2018 Its a toss up with the flash that whites out the photos versus using the LED light like these photos. I do try to lighten them up if I have time to edit the photos.
BilletHead Posted March 12, 2018 Posted March 12, 2018 14 minutes ago, Johnsfolly said: Its a toss up with the flash that whites out the photos versus using the LED light like these photos. I do try to lighten them up if I have time to edit the photos. John, I am not good at this either but If I have the problem you are talking about on my phone or compact camera I get back and then zoom in. Seems like the distance diffuses the flash some. This is a tip from your non photographer hack friend, BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted March 12, 2018 Posted March 12, 2018 19 minutes ago, BilletHead said: John, I am not good at this either but If I have the problem you are talking about on my phone or compact camera I get back and then zoom in. Seems like the distance diffuses the flash some. This is a tip from your non photographer hack friend, BilletHead Sometimes my arms are too short to use the flash effectively ! BilletHead 1
BilletHead Posted March 12, 2018 Posted March 12, 2018 23 minutes ago, Johnsfolly said: Sometimes my arms are too short to use the flash effectively ! Best comeback of the day! "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted March 12, 2018 Posted March 12, 2018 10 hours ago, Terrierman said: You need to learn flash photography, your photos are good but always too dark. So help a brother out. Rick - got them edited a bit. Let me know if these are bit better.
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