Re: stock. To keep it for that long, I think I'd probably freeze it. I'd either thaw it overnight in the fridge (slower, hence overnight) or in cold water (quicker). Actually, I'd probably thaw it overnight in the fridge, then discover it still wasn't totally thawed yet, then end up thawing it in cold water, but I don't necessarily suggest going that route
( ... )
We have a friend who's got severe food allergies, which is why we're making the broth rather than buying. Everything in a standard veggie stock (carrots, potatoes, onions, garlic, and celery) she can eat, but not most other spices.
Oh, also we're hoping that there won't be leftover soup. Though since not everyone is being good with the RSVPs, we don't actually know. We have 10 confirmed yesses including us, two more who swear they're coming but haven't officially RSVP'd, one more probably-almost-certainly, two more possibly-probably, two more I'd-like-to-but-I-may-have-to-go-out-of-town ...
I think I might make the soup Saturday afternoon, actually, and then just keep it warm on the stove (we have a warming burner). Or bad idea? I'm trying to sort all this out, I think I'm making the cranachan Saturday morning, the soup Saturday afternoon, prep work on the haggis and the neeps and tatties Friday night (they need to sit overnight), stuff and boil the haggis Saturday afternoon (long story) ...
Can't think why making the soup and then keeping it warm wouldn't work. I've only made potato cream soups a few times, so take this with the necessary salt, but you might consider keeping it before adding the cream (on the stove, the fridge, whatever) and then adding the cream shortly before you serve it.
IMO, you want peeled, completely mashed potatoes for haggis - you want to be able to carefully balance the right quantities of haggis, tatties and/or neeps on your fork for every bite, and that's tricky if the tatties are lumps rather than an easily divisible mush.
Well, mmaestro approved this recipe for the neeps and tatties, although part of his reasoning may be that we're already going to have the haggis in a double boiler and the soup in a stock pot, so a way to make them in the oven helps with saving space.
According to a documentary on German television, potato skins tend to include stuff that can be dangerous/unhealthy, especially in larger amounts.
I don't remember the details, though I believe it was natural toxins rather than residue from pesticides or the like, so it's likely applicable to potatoes in the US, too.
They said you probably won't die (unless, perhaps, you're a small child with a lot lower body mass), but they'd recommended eating only potatoes without the peel.
Ditto what wingsrising said about the broth/stock. Freeze it, and thaw overnight. Any residual thawing can be done in cold water just before you're ready to use it. My fridge runs cold, so I do a lot of cold water thawing. I also agre with the potatos not freezing well opinion.
I love blackberries. I've never met a berry I didn't like, but I really love blackberries. However, the only good frozen blackberries I've had have been in pie or ice cream. Then again, fresh blackberries generally don't last long enough around me to worry about freezing.
I make a pork roast that I serve with roasted rutabaga, and it's fabulous. They're easier to peel than you think they will be. For the sake of easier preparation, I'd go for small to medium sized rutabagas, cut off the ends, and peel. I don't know what you're making, but I just chop them up and roast them with my pork roast. Way yum. Regardless, I'd completely peel the rutabaga for all the dishes.
Good luck! I hope you have fun! It sounds like sme fun cooking ahead.
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I think I might make the soup Saturday afternoon, actually, and then just keep it warm on the stove (we have a warming burner). Or bad idea? I'm trying to sort all this out, I think I'm making the cranachan Saturday morning, the soup Saturday afternoon, prep work on the haggis and the neeps and tatties Friday night (they need to sit overnight), stuff and boil the haggis Saturday afternoon (long story) ...
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I don't remember the details, though I believe it was natural toxins rather than residue from pesticides or the like, so it's likely applicable to potatoes in the US, too.
They said you probably won't die (unless, perhaps, you're a small child with a lot lower body mass), but they'd recommended eating only potatoes without the peel.
*shrugs*
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They said it was a misconception when applied to potatoes, though it was true for some other foods (apples? don't remember).
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I love blackberries. I've never met a berry I didn't like, but I really love blackberries. However, the only good frozen blackberries I've had have been in pie or ice cream. Then again, fresh blackberries generally don't last long enough around me to worry about freezing.
I make a pork roast that I serve with roasted rutabaga, and it's fabulous. They're easier to peel than you think they will be. For the sake of easier preparation, I'd go for small to medium sized rutabagas, cut off the ends, and peel. I don't know what you're making, but I just chop them up and roast them with my pork roast. Way yum. Regardless, I'd completely peel the rutabaga for all the dishes.
Good luck! I hope you have fun! It sounds like sme fun cooking ahead.
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How long do fresh blackberries usually last?
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