Monday, December 24, 2012

Reservation Soup

Now, this is a "recipe" of my own design.  Recipes are always calling for you to "reserve" things and set them aside for later.  We reserved all these ingredients for so long that we just threw them all together into a pot and called it soup.

1. Make a brisket. Decide that you don't want to throw away all that cooking fluid.  Attempt to strain out mustard seeds and peppercorns.  Leave in the fridge for about a week while you decide what to do with it.
2. Take your "stock" out of the the fridge and throw away the layer of fat that has solidified on the surface.
3. Cut up the rest of the leftover daikon (because you can only buy giant daikons apparently) after making Winter Solstice Soup and Pickled Daikon.  And the leftover carrot also from the pickled daikon because you've overestimated the amount that will fit in the jar space.
4. Cut up leftover celery from the brisket.  Throw that in there, too.
5. Throw in leftover lap cheong (Chinese sausage) from Solstice soup because, hey, it's there.
6. Add some mushrooms and potatoes, because those are good in soup.
7. Simmer about 30 minutes or whatever you feel like.  Salt to taste.


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