Monday, 5 June 2017

Easiest Way to Make Portable Soup

quote [ Portable soup is a meat broth that is condensed to solid form. It was a very common ration/survival food in the 18th century, and it can be used as a wonderf... ]
[SFW] [food & drink] [+10 Interesting]
[by lilmookieesquire@7:28amGMT]

Comments

midden said @ 12:30pm GMT on 5th Jun
This is almost identical to how you make traditional hide glue. The only difference is you use only the bones and skin. In fact, traditional hide glue is perfectly edible in an emergency, but doesn't taste very good.
mechanical contrivance said @ 1:23pm GMT on 5th Jun
And it will make you really constipated.
midden said[1] @ 1:43pm GMT on 5th Jun
No more than eating jello, which is just hide glue with flavoring. (Yes, I know that was a joke.)

Here's what it looks like when you use it.

Using hot hide glue
mechanical contrivance said @ 1:53pm GMT on 5th Jun
The body of my guitar is held together with hide glue. It was kind of a pain to work with, but it works very well.
midden said @ 4:00pm GMT on 5th Jun [Score:3 Interesting]
Yes, it's still the prefered glue for quality wooden instruments, and used for historic restoration. A modern alternative to traditional hot hide glue is the liquid hide glue sold by both Titebond and Franklin. I prefer the Franklin, when I need a much slower set than hot hide glue. The liquid hide glue has things in it that prevent it from getting as hard as traditional hot hide glue, but for things like mortise and tenon joints on chairs, it's great. For instruments, though, I think you want the hot glue that crystallizes so that the vibrations are transmitted through the body as cleanly as possible.
sanepride said @ 2:44pm GMT on 5th Jun
Or you could just buy some bullion cubes.
lilmookieesquire said @ 4:17pm GMT on 5th Jun
That's just what big bullion wants, though.
C18H27NO3 said @ 6:22pm GMT on 5th Jun
They've been controlling the broth market for decades. No wonder they are trying to monopolize the carrot and celery markets as well as large stock pots. It always has to go through them, fuckers.
lilmookieesquire said @ 7:43pm GMT on 5th Jun
I bet millenials don't even use bullion cubes. Another thing they are killing with their god damned avocado toast >:(
midden said @ 11:35pm GMT on 5th Jun [Score:1 Hot Pr0n]
I'm no millennial, but I do highly recommend making your own stock, especially if you've already got the leftovers from a roasted chicken, holiday turkey, ham bone or leg of lamb. You can cook it down with the vegetable scraps, much like this portable soup video, but instead of drying it, cut it into blocks and freeze it.
lilmookieesquire said @ 12:15am GMT on 6th Jun
I love that. Especially after thanksgiving when they almost give turkeys away.
midden said @ 12:57am GMT on 6th Jun [Score:1 Hot Pr0n]
My ex mother-in-law (A great mother-in-law! I do miss her.) taught me to speak up after Thanksgiving/Christmas/Easter etc. meals as the big kitchen cleanup is taking place. If the stripped carcase is about to get thrown out, I offer to take it.

I also hold onto various smaller bones until I have enough of a particular kind for stock. I've usually got a bag or two of chicken bones, cow bones, pig bones in the freezer.
KingPellinore said @ 12:39pm GMT on 6th Jun
When I don't have time to make my own stock, I use Better Than Boullion. Even better, the factory that makes it is in my hometown!

https://www.betterthanbouillon.com/
midden said @ 5:20pm GMT on 5th Jun
At least if you are into 1970s Reenactments.
sanepride said @ 5:55pm GMT on 5th Jun
Just FYI- dehydrated bullion in cube or tablet form dates to the 19th Century, and cubes have been commercially produced since the very early 20th Century. They are still very much a thing.
lilmookieesquire said @ 6:11pm GMT on 5th Jun
"Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glew. It is a cousin of the glace de viande of French cooking."

...

"Contrary to popular belief, stock cubes are not made by “drying out stock” but by mixing already dry ingredients into a paste. The ingredients are usually mixed in a container (batch mixing), left to mature and then shaped into the cube form. Alternatively, they can be mixed directly into an extruder.[6]"
midden said @ 11:30pm GMT on 5th Jun
Sure, but kinds of bullion cubes I'm mostly familiar with are the nasty blocks made of mostly compressed salt, fat and monosodium glutamate that you can buy at most grocery stores. You have to go to a pretty fru-fru joint to buy real bullion, at least in most of the places I've lived. These days you can get pretty decent stock in boxes or cans, and that seems to have mostly replaced the nasty cubes from my childhood.
sanepride said @ 12:35am GMT on 6th Jun
Mostly true, there are some decent 'natural' bullion cubes out there. I keep some around in case I need to make a stock and don't have any other choices handy.
knumbknutz said @ 2:52pm GMT on 5th Jun
How to make portable soup:
1) Go to grocery store
2) Buy bullion cubes for 99 cents
3) Make a 10 minute YouTube video detailing the process and telling everybody how they're doing it wrong
4) PROFIT!
bbqkink said @ 6:29pm GMT on 5th Jun
Yes we used to have to do this...we don't anymore. I am a great believer in do it the classic way to learn how much work it was and how it was initially supposed to taste like....but. I don't make ketchup either. Besides ketchup was originally made with rotten fish...I'll pass.

"He little knows how fortunate he is to have been born a generation or so late, and to have escaped the miseries of scouring…kettles to brassy brightness, the primitive manner of fruit-picking, the boiling of jellies and the parboiling of his face and hands as he stirred, stirred and constantly stirred the catsup [sic] to keep it from burning."

Ketchup Used to Be Made of Fish: The Crazy History of The World's Greatest Condiment
bbqkink said @ 7:04pm GMT on 5th Jun [Score:2]
But being a Bar-B-Q guy this is my fav. Jas. Townsend vid.

Food of the Enslaved: Barbecue


https://www.youtube.com/watch?v=GwkRWIwZ43A


I have a weakness for that other slave food as well....

Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts that they would only be served the shellfish twice a week.

A Taste of Lobster History
Onix said @ 8:37pm GMT on 5th Jun
Just because I feel like posting something, they make chicken bullion cubes here in Mexico. They give all kinds of meals a really nice flavour, but they are mostly made of lard.
twinkle said @ 6:06am GMT on 6th Jun [Score:2]
I'm gonna end up watching 3 hours of videos about hard tack aren't I
mechanical contrivance said @ 12:49pm GMT on 6th Jun
I made ship's biscuits once just for fun. They were everything I thought they would be.

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