Is it the weekend yet?

[mrv3000]

I had plans for this weekend, and then I didn't. Oh well. At least I still have Monday off. I think I'm going to attempt making this tomato basil soup. I don't even know what a "food mill" is, and so it'll go in the blender. Or maybe I'll treat myself to one of those stick blenders. I've always kind of wanted one and I would actually use it unlike some other kitchen appliances.

Oh holy flurk. 4 cups of basil leaves? Packed? *wonders if Costco has tubs of basil* I'm not going to spend $20 on basil just to make tomato soup. *eyes*

Comments

[selenityshiroi.livejournal.com]

How much soup are you making!?! 20 litres???

[mrv3000.livejournal.com]

I'm not exactly sure how much it makes. :D It is a whole lot of basil though.

[elirrina.livejournal.com]

That seems like an awful lot of basil. I love that icon. I had some cats that thought they were tigers.

[mrv3000.livejournal.com]

Maybe I could get away with a bit less basil. I'll see how much it costs. Or I'll be completely lazy and scrap the whole thing. :D

And cats are so cute when they're in tiger mode. "I AM FEARSOME. WATCH ME POUNCE."

[solielle.livejournal.com]

A food mill is kind a combined blender/sieve. You mash up the food, and the leftover pulp stays out of the mixture. I've never really cared about getting chunks in my soup though. And I seriously want a stick blender! I mostly use my blender for soup, and not having to do it in batches would be so much easier.

Four cups?! That is like, a recipe for a gardener whose basil plant has run amok. I think it's calling for that much because it's being put in at the beginning of the recipe. Basil's most flavor intense if you don't cook it for long. If you still want to make the soup, but don't want to break the bank, buy a normal amount of basil (2 cups, unpacked?), shred/blend it, and then add it right before you eat the soup. Should work just as well. *eyes Ina Garten*


....*needs to make a food icon*

[mrv3000.livejournal.com]

A food mill is kind a combined blender/sieve. You mash up the food, and the leftover pulp stays out of the mixture. I've never really cared about getting chunks in my soup though. And I seriously want a stick blender! I mostly use my blender for soup, and not having to do it in batches would be so much easier.

I really have no need to make things silky smooth either. I actually like tomato soup that has remnants of tomatoes in it.

And the recipe I make most that could use the stick blender is cream of brocolli soup. (So very simple.) But it is a pain to have to blend in batches.

Four cups?! That is like, a recipe for a gardener whose basil plant has run amok. I think it's calling for that much because it's being put in at the beginning of the recipe. Basil's most flavor intense if you don't cook it for long. If you still want to make the soup, but don't want to break the bank, buy a normal amount of basil (2 cups, unpacked?), shred/blend it, and then add it right before you eat the soup. Should work just as well. *eyes Ina Garten*

That's a great suggestion!

[poohmusings.livejournal.com]

The recipe's for 6-8 servings, which is quite a bit if you're the only one who plans to be eating it. I'd halve the recipe.

Hand blenders are kewl. Not that I have/use one due to my non-cooking ways. But my brother loves his and he's an uber-cook.

[mrv3000.livejournal.com]

The recipe's for 6-8 servings, which is quite a bit if you're the only one who plans to be eating it. I'd halve the recipe.

Well, in my current "oh my God I've gone domestic" mode, most of it would get packed up into individual servings in the freezer. I've got chicken soup and lasagna and red beans and rice and enchiladas all in freezer packs. I've got dinner for weeks. :D

Hand blenders are kewl. Not that I have/use one due to my non-cooking ways. But my brother loves his and he's an uber-cook.

I'll have to take a look at them. I really do think I would use it nowadays.

[chloris67.livejournal.com]

That's a lot of basil for February. Even February in San Diego.

If you get a stick blender, I'd recommend the Kitchen Aid. I got one last year and love it.

[mrv3000.livejournal.com]

That's a lot of basil for February. Even February in San Diego.

*nods*

If you get a stick blender, I'd recommend the Kitchen Aid. I got one last year and love it.

Ooh, thanks for the rec!

[kismatt.livejournal.com]

I have a stick blender - a Braun - that I've had for years and years and years. I've used it for eggnog, diet drinks, whipping cream (made butter the first time, oops!), squash soup, and jello pudding!

They aren't too terribly expensive, and if you can get one with a whipping attachment, do. They're worth it!

[mrv3000.livejournal.com]

I think I'm going to have to take a look at these things today. :D

[goldy-dollar.livejournal.com]

Ooh! Does your province give you a random Family Day this Monday as well?

[mrv3000.livejournal.com]

Province? Family Day? Monday? Speak English, woman!

[goldy-dollar.livejournal.com]

Man, sometimes I feel like you come from another planet or something. Like... Mars!

[reve-silencieux.livejournal.com]

I have a stick blender and love it. Like others have said, you can use it for batches, take it with you, mix practically anything. The only time it didn't work as planned was when I didn't have enough liquid/stuff to mix and it needed more to work with. But I think a normal blender might have that problem too. I also love the self cleaning feature. :D Mine came with a tall oversized cup to mix things in, and I just fill it with soap water and blend! Cleans both without having to do more than push a button.

Also, I have found tubs of basil at my grocery store. And only for $3-4. Don't know if you have a Bloom on your coast (nicer Food Lion).

Good luck with the soup! Hope it comes out well.

[mrv3000.livejournal.com]

I'm starting to really really want a stick blender after everyone's been talking about them. :D Nice to know they're simple to clean too.

I don't have Blooms or Food Lions, but there are plenty of other chains. I might have to go on a quest.