Food
Out of context: Reply #1008
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- scarabin0
The girl wanted a chowder so i made her this. Discovered corn and tarragon are a fantastic pair
This guy’s secret power move is keeping the corn cobs in the soup until the end for flavor, and he keeps going on and on about it. I wanted to know if this was bullshit or not so i boiled mine for a while. It made the water milky looking but what it tasted like... was corn cobs. Just this boring, wooden flavor. I’m picturing the guy cooking soup this way for 20-30 years, swearing up and down this makes it better, but he might as well be boiling his wooden spoon. Even with salt it was uninteresting.
Anyway, i skipped that step and the stuff came out great. I felt like a roux should have been involved somewhere, but a couple pulses with a stick blender thickened it right up.