EFP post: "On various experiments"
Posted: Thu Apr 23, 2015 9:27 pm
At the request of Pixelmage, here's the content of the post "On various experiments" that appeared at http://efp.ezblog.co/?p=41 during the ARG. This was posted on 24th October 2012 at 12:24:25 GMT.
As I didn't want to recommend dishes without having tried them first, I made the soup that I had previously mentioned, inspired by Christine from Phantom Of The Opera. Perhaps I should have done that before recommending it, but such is life. Or, at the very least, I should have waited to try it when others were going to be over, because the soup was strong. Perhaps too strong - while it was an incredible flavor, the various flavors didn't muddle at all, and it everything came through as bright as day. Having a whole bowl of this was probably not my best move; it overpowered a bit and I ended up wishing I only had a cup of it instead.
Even though I actually added extra stock and wine to the soup, it also came out with roughly the same consistency as mashed potatoes. Now, it occurs to me that this is still a delightful side dish with that consistency, and I would whole-heartedly recommend it for that purpose. I just was hoping that, when I recommended a soup, it actually had the consistency of a soup. Anyhow, as I said at the beginning, not everything is going to work.
It kind of reminds me of when I tried to make cheesy oatcakes. My idea was to make steel-cut oats, mix in some cheddar cheese, and then fry on a griddle (like pancakes) until they were firmed up. I discovered that oatmeal doesn't really firm up when baked like that - gluten plays a much bigger role in the process than I had anticipated. It resulted in a loose pile of buttery, cheesy oatmeal. I did consequently discover that it meant that you could produce a savory oatmeal that works much like polenta/grits for a side dish to an entree, but it wasn't exactly what I intended. I think that's what I've managed to do with the squash "soup".