Not all that bad but it was disappointing.

The broth itself was a little "greasy" despite the fact that I skimmed off all the fat a few times. It also wasn't as clear as what I'm used to (it had a slightly darker color). The matzoh balls were of a good texture but somewhat tasteless.

Considering it was the first time I tried it, I'm sort of proud of myself. (It yielded about 6 quarts, so I froze a few, and will have a few homecooked meals in the next two weeks ).

What parts did you use?? I find that I wings make excellent soup. I add a few thighs since wings have no meat on them to pick off later. I also have never heard of putting the bones back in later like you mentioned. Perhaps that had something to do with the greasiness? I never tried making matzoh balls, so I have no suggestions there for you.

It sounds pretty darned good, though. Maybe you should ship a few off to JG, since he seems to need some Jewish penicillin right about now.

What I find what the experts say is absolutely true, the bones of anything make all the difference, it may take longer, but bones are cheap, for my stew i boiled veal bones, carrots, celery, onion, the cheapest cuts of beef cubes, potatoes, a couple hours or more and you have anything that beats the hell out of Dinty Moore lol.

I made chicken soup once in my life, and it came out great. I'm talking like 15 years ago so don't be asking for any recipes lol. In fact, I didn't even follow a recipe, I made it up on the fly. Granted, I did cheat a little and started with some chicken stock that wasn't homemade, but did use real chicken and veggies, rice, dill (essential), and whatever else. I'll have to try it again some day soon. I LOVE to cook, I'm just too damned lazy. I don't think I've had my oven on in years. I make a killer chili now and then, though. And my pea soup rocks.

I used the whole chicken (as the recipe specified). I took the chicken off the bones at the two hour point (again, as the recipe specified). I put most of the chicken meat back in the broth when I reheated it to eat (but the broth was already "greasy" then). I suspect that greasiness came from too much fat left in the broth).

The vegetables used (carrots, celery and onions) came out perfectly and I left them in (although I removed MOST of the onions) for the final heatup.

I just reheated some a little while ago, and it was actually better than before.

Last night we had mince & dumplings with broccoli,carrots & green beans.
Very nice!

For dessert we had raspberries,meringue & cream all mixed together in the blender. A very tasty concoction my wife tells me is called an "Eton Mess"

Homemade soup and stew, I find, are always better the second day.

Lasagna, too, definitely.

I made a fritata for lunch, but it came out kind of dry... but I have not made it in years... i had posted the recipe at http://sicilianculture.com/food/fritatta.htm but that was so long ago, I wanted to update the recipe, maybe I should stick with the old one LOL.

Tonight I made pasta carbonara, simple dish to make, basically it's the italians answer to an american breakfast lol. Then a friend came by for "a drink" which turned into 3 scotches -- I drank frozen stoli oranj straight up since I can't handle scotch anymore.

I made a cheese and onion pizza tonight. Made the base with "pizza base mix", which wasn't easier, wasn't quicker, and not as tasty as when I do it with yeast and flour.

Still pretty fucking beautiful, though.

I actually think I'm God, sometimes.

Spinoza would agree.

I haven't had any meals worth bragging about lately

We did go grocery shopping last night so I should be able to eat real food again sometime soon.

On the list is beef stew with some beef stew meat from a local meat place, then green peppers, onions, carrots, and just a few potatoes. My wife will probably put some spices or whatever she does and cook it in the crock pot on low.

I picked up some nice loin lamb chops today. I'm just going to brush them with olive oil, rosemary and garlic, then barbecue them medium rare, and serve them with a little soft polenta.

You taking them down to Florida?

I'm going back on Friday.

I'm not supposed to eat until then?

Yeah, we know.

Capo, aren't you able to buy real pizza dough from a bakery or a pizza place?

Last night we had baked ziti. Guess what we're having tonight! Leftover baked ziti.

I like to heat up leftover baked ziti in a real hot frying pan, so it gets "crunchy."

A frying pan is really the best way to heat up leftover pasta. Now I'm looking forward to having it.

Today is my son Michael's 10th birthday and he wanted to go here for his dinner!

http://www.biglukes.com

I would reccomend everything

We all filled our boots for sure.

I need a nap. JRCX was in town for a meeting so we went out to lunch at a local Italian place (what else?), Rivolis.* After the huge hot appetizer of calamari/eggplant rollatini/stuffed clams (with real clams in them)/some cheesebread thing/fried ravioli... and salad... I was about done already. Then the family-style (aka, huge) entrees came out. I thought my Veal Nicole was great (veal/spinach/eggplant/ricotta/prosciutto over linguine). And after a couple glasses of wine, I need a nap.

*If Just Lou reads this, this is where they have the annual O&A Pest dinners...

That looks great, Yogi!

Next time I'm in the UK, that's where you're taking me.

Big Luke's looks like quite a place. Happy birthday to young Michael. With his dining choice, it looks like he's growing up to be a cowboy.

LOL I had a nap and I am still tired & stuffed, so no dinner stories to share since Im not eating again, I only had a late lunch!

Yogi, Happy Birthday to Michael!!! Sounds like a fun night!

After the leftover baked ziti, we fried up some pizza dough and sprinkled it with powdered sugar. Sooooooo good.

I had my lamb chops, polenta and grilled eggplants.

I love Big Luke's. Whenever me and friends go (rare now; we hardly ever go to the Metro Centre) we always stuff our faces and then have a competition who can eat the most jalapeno peppers straight off a plate with nothing to absorb the spice.

LOL, it was SUPPOSED to be Mozzarella en Corozza, basically its an italian grilled cheese, but the very best kind are served in a sauce which is capers, anchovies and white wine reduction... it is deliscious when done right, when its not, it almost tastes like the same exact thing you get at chinese restaurants called shrimp toast LOL.

I found an old recipe here, but as usual, i need to update it and include the capers.
http://www.sicilianculture.com/food/corozza.htm

DELETE THIS THREAD!!!!!!

I'm gaining weight just reading it.

I cut up the veggies last night and she did the rest, this morning it was ready and man is it goooooood.

Sounds good, LN.

Being lazy and making hot dogs tonight. Just so not in the mood to do anything more.