Saturday, November 26, 2011

Take it to the Limit

I love soups and stews at the beginning of the cold season. After about two weeks, I'm still mildly excited but my soup spirit is waning. I like food in bowls but I like it to be super chunky and full of meats, you know, thick and hearty. At the end of the day I'm not as interested in liquids and slurping up my dinner, unless its big hot Asian noodle soups, then I'm all for it.

So when I made chicken and rice soup this week I made it super thick and chunky with tons of vegetables and lots of shredded chicken. Almost like 'souped up Minute rice'. Remember that? Now it seems so primitive but what a great idea at the time. I remember those commercials opening up my mind to bigger ideas. If I could add soup to rice, then what else could I add to it??? Limitless!
We've come such a long way with everyday meals. Due to all these serious as well as whacked out cooking shows, the average person is preparing complex dishes now and its just growing beyond belief.

One of the big Brooklyn accented warehouse guys that knows I cook said yesterday that he wanted to talk to me about ideas for making a mango chutney for his battered chicken tenders. At that moment I had to think to myself; have we gone too far?

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