Stew? Soup? It’s so hard to tell these days.

So I’m sick right now, having caught the inevitable winter cold. Thus, it is an excellent time to talk about soup. Or stew. I have this problem, you see. Drew is not a soup person, preferring his “food in a bowl that you eat with a spoon” to be thicker then your average soup. So, as I hate being the only person to eat something that I make, I figured I’d make soup, but add in more ingredients and less liquids in the hopes that things would balance out. This indeed was risky, as I’ve not had all that many successes at making homemade soup, in particular when I wasn’t strictly following a recipe. A brighter me might have actually followed a recipe, but in the end it’s so much more entertaining to simply pick and choose what I like from several recipes and pray to the Kitchen Gods that things turn out ok.

In any case, I tried the ‘boiling a bone’ method to create broth, using a turkey leg that had been sitting in the freezer since Christmas. This did not work all that well, for several reasons I shall detail here. First off, apparently I need more then an hour to boil the bone. Secondly, a turkey leg is not nearly enough bone to boil. And thirdly, it seems that you’re also supposed to leave some meat on the bone when you boil it. See, I had read that boiling the meat would remove all the flavor from the meat, so I figured I’d be sneaky and cut the meat off. But no, you’re supposed to leave some one! D’oh! Chicken bouillon to the rescue, and everything was ok, more or less.


I dumped in all sorts of fun stuff, including lentils, potatoes, carrot, celery, the aforementioned meat from the turkey leg, barley, and a large quantity of seasonings which I have pretty much forgotten by this point. It was not a large enough quantity, however, as I soon discovered that while the soup was flavored, it was barely flavored. So I played around with things and found that the missing ingredients seemed to be barbecue sauce and salt, and this sufficed. The soup was quite thick enough to be a stew, with only trace amount of broth in it. Subsequent reheatings and eatings caused the broth to quickly be absorbed and disappear altogether, making this more of a …porridge? goulash? Not really sure.

There’s a strange gradient of names by which to refer to “food in a bowl that you eat with a spoon”. One of these days, I’ll lay all those out side by side in a pretty graph. I should do the same for jelly/jam/preserves/marmalade, for that matter. These things are really quite confusing!

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