There is almost nothing better than the first spoonful of a good soup. And this Tomato Basil Bisque is no exception. This recipe roasts fresh tomatoes, onions, and garlic, for it’s flavor base, and is bursting with umami, thanks to a few secret ingredients. It’s my go-to seasonal soup for the summertime and now it can be yours too!
Recipe Post Link: https://alittlespoon.com/roasted-tomato-basil-soup/
Ingredients:
– 16 (1kg) roma or campari tomatoes
– 2 cups (350-400g) cherry tomatoes
– 2 (300g) medium onions
– ¼ cups (60ml or 44g) olive oil
– 1 teaspoon (2.7g) kosher salt
– ½ teaspoon (.7g) ground black pepper
– 1 tablespoon (16g) tomato paste
– ½ teaspoon (3.5g) marmite
– 2 teaspoons (9.5g) white miso paste
– 1 cup (7.5g) fresh basil leaves
– 1 teaspoon (.1g) fresh thyme leaves
– ½ tablespoon (1g) fresh oregano leaves
– 4 cloves (11g) roasted garlic
– 1 teaspoon (.8g) lemon zest
– ½ teaspoon (2.5g) fresh lemon juice
– 1½ cups (360ml) chicken stock
– ¼ cup (60ml or 64g) heavy cream (double cream)
– 1, 1.5×2.5in (4×6.5cm) piece of parmesan rind
upstairs. Ooh, Dr. JH1 Unagi, that sounds good. Thanks for the 43, man. We don’t have anything like that here. I think I’d have to drive to Denver to find something like an HMart. I’ve got There are There are two um Asian markets, but they’re like they’re relatively far like comparative to how big the city is um and how easy it is to get across. It’s a drive for us. But I do I need to go and just wander and see what they’ve got. Um cuz it’s it’s weird to do like all of my shopping in big box stores. Like it feels really weird. Time to start all over. No, it’s not. We’re good. But I do think that I need to close this chat and then reopen and Oh, okay. Well, too late. I already did it. I’m doing it again. And then we can start the playlist version. [Music] Okay, there. Now, see, it wasn’t showing. That message wasn’t showing before. Now it is. Okay, cool. So, I know that that Okay. Uh, yeah, I’m not doing I’m not doing grilled cheese in this specific video, but I will be doing the tomato basil bisque. Um, grilled cheese will probably be made after we end the live so that I can get lunch ready for the fam. HMR’s proteins are half the price of HB. What? I Wow. Wow. Okay, Unagi. I’ll have to take a look at that. We have It’s kind of weird. Um, so like the our international aisle, uh, I Yeah. Okay. So, our international aisle in Walmart, uh, is very different here than what we had back in Florida. Um, they they have almost an entire aisle for Mexican food, which I am obsessed with and love. There’s so much more stuff there that I did not have access to back in Florida. However, they only sell plantains in the in the fresh produce section. They only sell plantains that are like on their way out. I can never find them green and it makes me really sad because it’s I can’t make tostonones when all they have are stuff for platinos. And it’s fine. I’m not upset about it. But the international aisle, so they have this entire aisle that’s like full of stuff for Mexican food and then the next aisle over is the international aisle and it’s got like half an aisle on one side. Um, so it’s like we’ve like kind of given out this whole thing because of the population that lives here and then the rest of it is like super condensed, way less than I was I had access to before. And so I’m kind of struggling, which makes me sad because I’m really excited about the Mexican portion of it. But like any of the Korean, Japanese, Chinese flavors I don’t have as much access to because I had an Asian market um back in Tallahassee and I don’t have that here yet. And that aisle is woefully um like it’s not it’s not it. So I have some I have some searching to do. Demographics are a crazy thing. Okay. Okay. Let’s uh Oh, hello. We have a raid. Thanks for the raid, Violet. Hey, Violet. Welcome. Nice. Welcome. Welcome. Hello. We’re cooking. We’re not doing video games. I’m sorry. We’re cooking today. I’m making tomato basil bisque. [Laughter] Okay. Um, let’s go ahead and get started. Uh, Le, I guess if you are, you’re here for the cooking. Okay, cool. Uh, Le, whenever you are ready. I feel like I probably should have changed into contacts. also cleaned my glasses at some point. Are you good to go, babe? That did not do any anything for my glasses. Okay. Mini Dutch oven. Oh, my little the little croette. Yeah, they’re cute, right? They’re just They’re just little like ramicans. I put salt in mine. Salt and sugar. Uh, yeah. I also broke the top off and glued it back on cuz I wasn’t going to buy a new one. I’d like to remind everyone, no alerts during the recording. No alerts. Yeah, we’re turn off the alerts and background music information only. Okay. A liquor store. Interesting. Thanks, Unagi. Nice. Okay. 100 alerts. It’s time. Yeah. Why buy a new one when you can just fix it? Exactly. Okay. Um, give me a countdown and then I’ll do the whole intro stuff. Hello and welcome to the A Little Spoon Kitchen. Today we are making tomato tomato basil bisque. Uh I’m really excited to have you guys here and let’s go ahead and get started. So the first thing that we are going to do is we are going to cut up either kari or Roma tomatoes. Um you’re looking for quite a bit. Uh so I’ve got about a kilogram. Somewhere between 12 to 16 Roma tomatoes or the kari that are on the vine. It’ll say on the vine or kari. They’re kind of smallalish. It’s not like the big tomato um like beef steak tomatoes that would go on like a hamburger. Um they’re smaller. Their their flavor is a little more concentrated. Uh and so that’s kind of why I use those. I really don’t have a preference. Uh but I will say that Roma tend to be cheaper. So yeah. Uh if you are buying tomatoes to use for this recipe, uh I and you don’t know when you’re going to be cooking this recipe, like if you’re buying them say the day that you want to make it, you’re like, “Okay, I’m making this tonight. I’m going to the store getting my stuff.” Uh you want to make sure that when you’re looking for your tomatoes, that your tomatoes are darker red in color. Sometimes um sometimes most of the time uh when you’re getting fruits and vegetables if you’re not at a local market uh they are going to pick everything that’s like not fully ripe uh and then they’ll spray ethylene into their trucks and it ripens as it travels and then it shows up on your on your shelves. Now, that’s you typically if it’s something that’s not shipped from like an international, if it’s something that’s within the United States, typically from the time of picking to getting to a shelf is no more than like 4 days. So, like we’re not it’s it’s not anything crazy if you’re getting it from the the country that you’re living in or even the state. Sometimes can be as little as 1 day between farm to the grocery store. Um, but you’re going to want to look for a darker color instead of an orangey color. Uh if it’s orangey, there’s a really good uh or like really light red, it’s a really good chance that it’s either a offseason and you’re buying tomatoes in the winter when they’re obviously at their peak in the summer. Uh or they are very underripe. Uh you will also notice that they’re going to be hard. Um which is not something that you really want if you’re going to be like wanting to get that really ripened tomatoey flavor. Um and so you’re looking for something that’s darker in color. you’re looking for something that has give to it. And then um if you’re looking for a tomato that you want to use same day, I suggest that you rub your thumb along the skin of the tomato. And if you can feel it wrinkle just a little bit under your fingers, you’ve got a ripe tomato. If you have something that you can kind of do that, like this one is a little bit more waxy and you you don’t feel that little wrinkling, you’ve got maybe a week um or so to just leave it out on the counter, let it ripen. So, if you are doing something that night, you’re going to look for something that does have some give to it. You’re going to look for a tomato that you can kind of rub and it does wrinkle a little bit so that you know it’s on the riper side. If you know that you’re going to make it, like you’re buying your everything on Monday and you’re doing like a weekly grocery shop um situation and then you know you’re going to make it on Saturday, you can go ahead and look for something that is underripe knowing that it will ripen on your countertop over the course of the week and then it’ll be perfect by the time you want to use it. So, uh what I’m going to do is I’m just cutting these guys into quarters. We’ve got a bunch of tomatoes to prep and a bunch of onions to prep. Um, these are just going to completely fill like this is going to be a completely full uh baking tray. I’m learning so much. Good. [Laughter] Now, these don’t have to be these don’t have to be cut small because they are going to get blended. Uh so you’ll even see in the way that I chop up the to the tomato when I chop up the onion uh that I’m just going to do in like big chunks. And so uh because it’s I just want it to really have the ability to like get a little roasty, get a little charred. And then I’m going to blend it. I don’t need to worry about mincing or any of that kind of stuff. I buy canned tomatoes. That’s okay. That’s okay. Um, if you’re going to buy canned tomatoes, I suggest that you use whole peeled tomatoes. If you can find San Marzanos, um, and anything that has DOP on it, that might be hard for you to find, but if you can find like a DP from Italy, um, those are going to be the best tomatoes that you can get in a can. Um, I use canned tomatoes for tomato sauce all the time. All the time. You’ll probably see the Cento brand, C N O. It’s in a yellow can. Um, more than anything else. There’s also I forget what brand it is. There’s a San Marzano one that’s in a white. It’s a white can. Um, it’s in a white can with like red and green accents. But those are the two I think most most common that I see um that are of the Italian variety. Yeah. Okay. So that’s that’s interesting that you say that uh Unagi because I also do have some cherry tomatoes. Um roast in the oven or can I roast them on the grill? You can roast them on the grill, but I do suggest that you put them in like a griddle or something that can be contained because you don’t want to you lose the juices of the tomatoes because once they start to cook up, they’re going to they’re going to start to kind of disintegrate. All of that liquid is going to kind of drip and if it drips into your grill, then you’ve lost that and that you want that in your soup. So, essentially what I’m doing is I’m getting a bright um kind of meaty flavor out of the Romas and then I’m getting sweetness out of my cherry tomatoes. And I really don’t need too much of these. We’re going for about two cups. I’m pretty sure I sliced up too many of the Romas, but it’s not a big deal. This is a super flexible soup. Um you can pretty much play around with this however you want. Um, so I am going to just kind of do as much as I can. I might end up taking some of the tomatoes out so I can fit the onions, but we’ll see where we get. It’s okay if this is overcrowded. It is okay. And if you do if you do want um if you do want to get some better um kind of color and char and roastiness, you can always split it between two pans so that it gets more air in between all of your vegetables. your produce. I’ll call it produce. Tomato is not a vegetable. There’s no such thing as a vegetable. Save the juices. Someone’s an OG dad fan. Tutoaso, the brand I think you’re talking about. It probably is. Hello, Bob Jones. Uh, for anybody, I always forget to do this. For anybody that’s here and they’re watching this from the playlist and not the live um or watching this at a later date and you are watching the live, just know that this at one point was an actual uh live stream. So, I am looking off to the side and I’m talking to a chat over here. They’re going to be asking me questions. They’re going to be giving me statements to kind of talk on. And so, uh I I swear I’m not talking to myself. Um, hopefully they ask questions that you might have uh while you’re also cooking along or watching this video. Uh if they do not and you still have questions by the time you’ve finished or it doesn’t seem like I’ve answered something or they’ve asked a question that I can then speak to uh and you have a question, go ahead and just ask me that question in the comment section and I can answer it for you uh when I get notified that I have a new question in my YouTube. You can use whatever tomatoes you want. I bet you this would be absolutely delicious with some heirloom tomatoes. The only tomatoes I wouldn’t recommend are the ones that you would see on like Okay, how do I say this? You can use whatever tomatoes you want. If you’re buying storebought, it’s better to use the karis, the Romaas, the cherry tomatoes, um or like smaller tomatoes. If you can find good heirloom tomatoes at your local grocery store, that’s also a really great option. But I’m really looking for tomatoes with the most flavor because tomato from grocery stores uh don’t have a ton of flavor. Uh and so you’re kind of combating that by buying the most flavorful tomatoes. Uh the tomatoes that you would use on a burger, like a beef steak tomato, tend to be relatively flavorless and just like kind of watery. Uh unless you’re growing them at home, like an a ripe off the vine from your own garden or like local farmers market tomato is is the best tomato. like there’s hands down they’re always the most flavorful, best tomatoes and I have yet to find anything similar in flavor from a grocery store. Uh and so it’s kind of one of those things that like I’m just kind of trying to work around the fact that I’m buying things from a grocery store um or from a farmers market uh and not getting them like straight from a garden. Um, so like if you want to get these steak tomatoes from maybe a local farmers market or if you grew them yourselves, I’m sure they taste way better than what you could get in a store. Uh, and so yeah, go ahead. Like you can use whatever tomatoes you want. You just kind of have to work around um some of the stuff that gets in the way of that mean mainly like buying stuff from a grocery store. It’s just tomatoes. Like honestly, like there are so many other um fruits and vegetables that like there like there’s very little difference um or at least not a big enough difference that I would like consider growing them. But like tomatoes are the one the one like produce that I’m like, man, I like they’re just so much better. They’re so much better when you grow them. It’s kind of crazy like noticeably. Um, I’d say that like leafy greens can also be um sweeter if you if you’re uh growing them at home than getting them in the store. um they tend to be a little bit like crisper and wa more watery uh when you’re buying them from the grocery store, but even that like it’s just it’s not such a big difference that it’s something that I would like be like I have to do this every year. Oh no, I don’t know why you watch food stuff while you’re fasting either. What are you doing? Okay, last last cherry tomato and then we’re going to move on to our onions. There we go. We got two onions. This is probably I’m looking for two medium onions. It’s about 300 gram. This is probably about one and a half of these. Actually, let me grab my scale to make sure. So, what you’re going to do is you’re going to cut the top and bottom off. We’re not mincing or dicing or any of the any of that kind of stuff. So, you don’t need to worry about keeping the roots intact. The worst part about onions, actually, the worst part is crying, but come on. Oh my goodness. There we go. Sometimes I will run this under water so that it helps get between the layers of the onions and really um like pull it away so it doesn’t stick as bad. But I have nails this week so this isn’t terrible. you put on goggles or sunglasses. Contacts are the best thing that you can wear when you’re chopping onions. Contacts. I didn’t know that I had such a hard time with onions because I wore contacts for like a really long time and then I stopped wearing them and was like, “What’s all this, please?” Um, now the best thing that you can do to save your eyes from onions, there’s a couple of different things you can do. Um, one of which is to keep a wet towel. um around to just like wipe down your surface and wipe down your knife um to kind of keep all of the um the juice that you’ve kind of got gotten out of the onion. So, when you slice an onion, you I like to keep these for soup. I’m going to get a plate real quick. Um when you slice an onion, you break all of the cellular structure. I have paper plates. H you break its cellular structure every time you slice through a like a cell, right? Um and you and you slice through the flesh, for lack of better terminology, of the onion. Um and so the sharper your knife is, the less crushing you’re doing, the less kind of sulfuric release you’re you’re creating. um which you know comes from every time you break through those cells it that’s what comes out um and so having a sharp knife having a wet paper towel to kind of wipe down your surface and stuff if you are doing like finely diced uh or even just like a regular dice um and you have a lot of onions or like slicing finely and you have a lot of onions um I would have a bowl ready and then have like a wet paper towel kind of over the top of it to kind of help stop those fumes. Um, and then the last thing that you can do is park yourself underneath a vent and have the vent running with you cutting kind of underneath it and it’ll pull those fumes up. Um, and they won’t all get in your face. Uh, but contacts are really the best thing you can do. A food processor. Yeah. Um, I mean, I guess if your if your tomato sauce if your tomato sauce is going to end up getting blended in some way, then yeah. Um, I guess it wouldn’t it wouldn’t matter. But if you’re making a tomato sauce, uh, the food presser is going to have different like it’s not going to cut anything evenly. So like at least like if you’re using a knife, you can control the size of your dice and the uniformity of your dice. But if you’re using a food processor, some of them are going to be really sub small. You’re going to have some that are really big and it’s going to not it’s going to be a little weird. So, yes, s I would I would highly recommend using like a knife unless you’re blending it a lot. Okay, so this is all I’m doing for my onions here. If you want, you can even just kind of hang out with this being in half. And I just did this without measuring. So, let me actually pull that back here. I want to measure this. That’s not correct. Let’s try that again. It’s telling me this is 1200 g. I know that’s not true. There we go. That’s better. There we go. Yeah. So, I only need about like a quarter of this left. So, I I really like my tomato soup like super savory. If you are looking for a soup that is closer to like what you would get in like a can like the Campbell’s tomato soup that’s kind of sweet, then I would suggest putting a half a carrot, roasting a half a carrot in here. Um, cutting it up to, you know, about like pieces about the size of like this and having like kind of, you know, just going down your carrot and dicing that up. Um, and and including that in your in your soup to sweeten it. Why did I do that? Okay. Perfection. Okay. Yeah. The carrot you can do that. I mean you can also just add you want to add some balsamic um to to get a little sweetness. You want to add some sugar. Um, you can add sugar to this. I think I have some sugar in this recipe. Do I? I don’t remember. Nope. Um, you can add some sugar if you want to sweeten it up a little bit. Um, brown sugar would be a great option. Uh, you can add molasses if you want. Uh pretty much anything that is going to give you uh going to give you kind of like a like a warm sweet depth uh is going to be great to add to the soup if you feel like you don’t like it on the savory side or on the like acidic side I should say cuz tomatoes are very acidic. Um and then I’ve added some other things that are high in glutamate for savoriness. Uh and then also do have some acidity to them. So like I have some lemon juice in this guy. Um, but if you want to kind of pull to the opposite, just add some sweet stuff. Maybe leave out some of the more acidic things. Uh, and you’ll find yourself probably where you want to be. Okay. So, I’m just going to give these a quick mix. So, you can see that this pan this pan is overcrowded. And I’m not mad about it. And I actually have to add one more thing to this um before we’re fully through. Uh so I Let’s do We’ve got some garlic to add to this. So I’m going to just There’s about a tablespoon maybe a little bit more than that. Um about a tablespoon, you can do more. It’s not a big deal. Of olive oil, just enough to coat. And then you’re going to use salt and pepper. About a teaspoon of salt and a half a teaspoon of black pepper. which I will go ahead and measure today. Why not? We can make that happen. [Music] Carrot. A couple of bay leaves and parmesan rind. I put parmesan rind in mine, too. I really like the added glutamate it gives. I’m going to sneeze. Okay. Um, so I said a teaspoon of salt and a half a teaspoon of black pepper. Uh, that is going to be about 2 and 1/2 g of kosher salt. Uh, and about 6.7 g of black pepper. You are working with the metric system. Um, I did say also two cups of cherry tomatoes. Let me go back through that. which is about 350 to 400 gram of cherry tomatoes. So, a little less than um a little less than I can’t say a pound because it’s not right, but yeah, three about 350 to 400 gram of cherry tomatoes. Okay, now let’s mix. And then once I have this mixed, I will do the uh garlic bulb that we’ve got here. And that’s also going to go on this sheetpan. And then this all is going to go upstairs in the oven. Okay, go. [Music] Okay. Okay, now it’s time for this guy. So, you are in front of the camera, by the way. Yep. Yep. No, it’s it’s good. It’s fine. Um, so here are uh so and this recipe calls for some roasted garlic. It calls for four cloves of roasted garlic. If you want to use fresh garlic, you can. Um, roasted garlic is just again I I strive to make this soup super savory. I want to kind of give you when you’re drink when you’re having the soup when you’re drinking, eating, I don’t know. Um, this soup, I want you to have a little bit of that tingly feeling kind of in the back of your jaw. Um, I want that savory element to kind of be there. I want it to be a soup that feels like it’s alive, like it’s like waking up your taste buds. Um, and not just like tomato soup. Um, and so, uh, I have a lot of things that I have done, um, to this recipe that are going to do that, um, and we’re going to add to that. One of the things is using roasted garlic. Roasted garlic does give it a sweetness, but it also gives it a depth of flavor. Uh, and it really enhances that that savoriness. Uh, you can use raw um, garlic and you can put in a clove uh, and that can get blended up and that or four cloves. I’d probably say to use if you’re going to if you’re going to use fresh garlic, I’d probably say to use two to three instead of four just because it’s um just more pungent. Um so if you love garlic, maybe do three. Uh if you want it to be kind of the same, I’d say two max. Um but it’s going to be peppery. Uh and it’s going to be a much brighter flavor obviously than the roasted garlic will. So it will slightly change the flavor of the dish. Um so much so that we care. Not really. Um, but it’s really up to you. Um, it’s not that huge of a step to just kind of like do this and then kind of have this cook with everything. Um, it’s all kind of happening at the same time. So, I didn’t kind of consider it a huge deal um to have you guys do this, but you can put in more than four cloves if uh when we when we use garlic, we measure with our heart. Uh, so what you’re going to do is you’re going to cut the top of your garlic off. Okay? So you have access to all of the clothes, the top of all the clothes. And then you’re going to wrap this guy in tin foil. Aluminum foil. It’s no longer made of tin. Aluminum foil. Um I’m actually going to turn this into a square just to make things easier. There we go. It’s going to get put right in the middle. And then we’re going to just drizzle a touch of olive oil. We’re doing some good stuff today. That’s too much. That’s okay. Not a big deal. It doesn’t really matter. You just want to make sure that it gets down into the cloves. Uh, and then that’s going to get smooshed right here on the pan as well. Double trouble. Look at all this stuff. Okay. So, that is going to get taken upstairs and then we’re going to work on getting some of the other ingredients that are going to then get blended once these come out of the oven. Uh we’ve got several other ingredients that we are going to put. I’ve got a a blender uh base and container over here. I’m going to pull that into frame and I’ll start working on that in just a minute. But let me take these upstairs uh and get them in the oven and then we will be be right back. No, you’re not. Okay. No, I just Oh, I wanted to you can still hear me. Hi. Okay. So, if you’re cooking with me, your tomatoes, your onions, and your garlic just went upstairs. Um, my upstairs. You’re probably next to you. I do not have an oven in this kitchen. Probably right next to you into your oven. Um, that is going to be at 425, which is 218 Celsius. Um, 425 Fahrenheit. Uh, and it’s going to chill. It’s going to chill in there for about 40 minutes. Okay. This door won’t shut on its own. shot there. And now what we’re going to do is we’re going to start putting everything that isn’t going to get roasted but is going to end up in the blender into our blender. So what what do you need? 40 minutes. Okay. The only thing that is not going in to the blender is the parmesan rind. Uh that stays out. We don’t want to blend that up. Okay. So, we are going to use some tomato paste. I could not find fresh oregano at the store. We’re going to use some dried oregano. It is fine if you cannot find or do not want to purchase fresh time or fresh oregano. You can use dried. Um it is not a huge deal. uh just know that it is going to need like it is going to affect the flavor uh in different ways, right? So um and you’re going to want to add stuff at different at different times. Um typically, you know what I should have done is I should have put this in the roasted stuff. That’s okay. Uh, so if you’re using dried, just for future reference for anybody who is making this and wants to use dried stuff, I would tell you instead of putting this into this blender, add this to your your tomatoes and your onions that are getting roasted. So, the thing about the thing about uh dried uh herbs is that they kind of need to be rehydrated uh in order to really get good flavor and it takes so much longer than it does if you’re using fresh. So, a lot of the times when you’re using fresh herbs, right, they’re going to go in near the end and they’re just going to like subtly flavor your dish and really give it like a vegetitalness. Um, and like a nice herby flavor. Um, but they get added at the end. If you’re using dry ingredients, so your dry herbs, they get added at the beginning so they have time to hydrate and really flavor the dish that you’re using. Um, so kind of my bad for not putting my dried oregano onto my my stuff that’s roasting upstairs, but it’ll be fine. I do have fresh thyme. I do have fresh basil. Those are going to be going in. We’re going to have some lemon zest and juice. Um, my mom just got back from the UK. Uh, and she brought me some little Marmmites. I don’t need a lot, so this is kind of perfectly packaged for this meal. Uh I usually I have a big jar of it, but now we’ve just got these little guys. Uh we’re going to be using some white miso paste. And then I’ve got some cream and some chicken stock here that are going to be used after um after the fact. So, let’s get these guys all in together. For those of you who are cooking with me, how are we doing? Do we feel like we’re in an okay place? I love Marmite. And that’s another thing. So Marmite is yeast extract. Um it’s really meaty in flavor. Uh and it it again adds like just another layer um of like depth of flavor to your meal, to the soup. Doing good. Okay, cool. This is a bisque. This is a bisque. A bisque uses cream. And that is the difference. So once this goes in, this is a bisque. All biss are soup, but not all soups are bisque. Skipping ahead? Nah, absolutely not. You can skip ahead if you need to. You’ve got the recipe, right? You can find the recipe online on my website at a littlespoon.com. Uh you can skip ahead as if you feel like you got it. Take it. Take it home. Do what you got to do. You didn’t prepare for class today, but you’ll be cooking this on Thursday. Well, good. I’m glad that you’re at least if you have any qu seriously if you have any questions, ask them so that you won’t have questions um uh or you like will feel more comfortable when you’re doing this on Thursday. That’s true. Everyone Yeah, that’s true. Somebody just said everyone cooking along is always ahead because being a streamer slows everything down. And that’s true because I just sit in chat, right? Okay, let’s get let’s get going on this. So, we’ve got everything. We got our tomatoes all taken care of. Our onions are taken care of. Olive oil, kosher salt, black pepper to is all all good and done. That’s all upstairs getting cooked. So, now we’ve got our tomato paste. That’s this guy. Um, I do have a can opener. What did I do with it? There it is. Um, I I apologize in advance if this takes me a little bit longer than normal. Uh, this is a right-handed can opener. My left-handed can opener uh stopped working on little cans and uh so now I have to use a right-handed one. And I am terrible at this. No, it’s not clicking. This is not my cup of tea. There we go. Nope. Still didn’t do it. It’s like not puncturing the can. I am not great at this. I think it’s supposed to be up and down at an angle. We got it. Nope. We lost it. Friends, I’m just a little left-handed girl. I’m going to ruin this can. I feel like I should practice with this thing before I do a stream. Uh, you know what I think would be even easier if I just used one of those like old can openers with like the hook on it that you would just like it’s making the clicky noise, but it’s not actually going into the metal. Do I have my husband try to help me on this one? I think I was at too much of an angle, guys. I’m left-handed and this is unfair to left-handed people. How do I do this? Does it go this way? That’s worse. I haven’t used a right-handed can opener since I was in elementary school. I don’t think that’s right either. No. You know what I really need to get is one of the like magnetic automatic ones so that I don’t have to do this. I’m demolishing this can. This can no longer works. Okay, we are going to I’m not sure. We are going to consider how to pry this thing open is what we’re going to do. Yeah, I’m lefty. I’m a lefty. A table saw is a great option. I agree. How do you use a knife? I want to use a knife. Can I use a knife to do this? I’m just going to I got most of it. So, we’re just going to push the cap down and like squeeze out whatever I can get. There. Look at that. We did it. We made it. Destroyed the can. Got what I needed. We’re all good. Okay. So, you’re going to need about a tablespoon of tomato paste, which is about 16 grams. That’s going to go in. I’m going to just use my finger cuz I’m cooking in my kitchen. Okay. Then, we’re going to do our half of a teaspoon or about 3 and 1/2 g of Marmite. Is there a difference in using the canned paste versus the tube? No, actually I should be using a tube. That would be even better. Uh I think like so like if I’m making something that requires a lot of tomato paste. So, like if I’m making my stuffed cabbage recipe or if I’m making um like a tomato basil hummus, um then having a can makes more sense because there’s so much more volume um that I like open and can just use it all at once. But a tube is like way better if you’re using little bits at a time, which is really I should have both in this house. Um but I have I just have the can. I what I try to do is like if I know I’m going to open a can, I try to have a couple recipes that I know I’m going to use tomato paste in um like ready for like the next week or so so that I can like use the can. But it is what it is. Okay, so we’re going to use I think this might be the exact serving I need. That’s kind of funny. Okay, we’re going to use a little bit of this guy. Um, it’s actually better if you can. Um, it’s So, there are a couple things you can do because this obviously is like super sticky. Um, it’s like molasses. Maybe it’s thicker than molasses. Um, is you can do what I’m about to do, which is just to put my finger in this and kind of scrape it off and let it all go down. Um, but you can um find like liquid. So, we’re going to be using some lemon juice in this. We’re going to be using some um chicken stock. Uh and what I would suggest is you just kind of like add a little bit to the chicken stock or the tomato um chicken stock or the lemon juice or even the cream or something like that and just kind of mix it in there so it dissolves cuz it’ll dissolve in liquid. Um so if you can’t get all of it off um you can either do like a heaping spoon um like a heaping amount, right? and do like a little bit more just knowing that some of it’s going to stick and you’re not going to get it all out of this guy. You can spray this with the spoon with um like a cooking spray or cooking oil. Um and that will help it kind of slide down and kind of fall right out. Uh I didn’t do that today. Uh because what I’ll probably do is once I have the soup chilling on the stove top and it’s nice and warm, I’ll probably just kind of mix this in there until it dissolves and then it’ll be fine. Um, but you can you can even save this like you don’t have to put this in the blender. You can keep the Marmite to the end and just kind of once everything’s blended and poured in and it’s nice and warm, you can just dissolve the whole thing in there and it’ll be fine. Just trying to get everything into one dish or one thing at a time. Okay. Two teaspoons of white miso paste, which is roughly 9 and 12 grams. Um, so I’ve got I’ve got a pouch for that. I didn’t used to have a pouch for this. This is kind of weird for me. Um, I used to just get it out of like a container that had like much thicker miso paste. So, like this is awkward. I think I got this one from Trader Joe’s. It’s good. I kind of I’m not sure if I like it being in a pouch or not. Okay, so we’ve got our miso paste and then we have a cup of fresh basil leaves, which is about 7 and 1/2 g. So, we’re going to grab our basil. You’re going to call me an Uber. Call me an Uber for someone to come by and open the can for me. Actually, that’d be pretty funny. Um, have I had to make any changes cooking since you’re at a different altitude? Yes, I have. Um, so because I’m at an a different altitude, things burn. I’m at a higher altitude for anybody um who is just joining us or found this video randomly. Um, I live in Colorado and so my altitude is quite high. Uh, and that essentially means that everything burns faster here. So, I have to cook things at a lower temperature. Um, not by much. We’re not super super high. Um, I’m not at like 6,000 ft the way that Denver is. Um, but I we’re relatively up there. So, I have to drop all my temperatures by like 10 to 15° um, if I’m doing any kind of roasting or baking or caramelizing or any of that kind of stuff or frying. Um, so like that becomes a little bit difficult. Uh and then the there’s uh not as much atmosphere here. Um so at at sea level you need a certain amount of um there’s not as much atmospheric pressure I should say. Um at sea level you need a certain amount of leavenvener in order to get things to rise. And here I need less leavener um because things will rise easier. There’s not as much kind of pressure holding them down. Uh so baking gets kind of weird. Um, but I’ve it’s I’m basically using like I’m ta I’m using 60% of what a recipe would call for. So if they want to use um a tablespoon um which is about 15 milliliters by volume of anything of a lever um then I would be using two teaspoons or like 10 milliliters by volume um in order to make that work. Wasn’t paying attention. Too much basil. That’s okay. There we go. Okay, so we got our basil. But yeah, I’ve I’ve adjusted, but I adjusted pretty quickly. Um I I don’t typically follow recipes. Like I develop recipes and I write them, but I don’t typically follow them myself very often. Um or I’ll like piece meal a bunch of stuff together and just kind of like come up with what I what I want something to be. Um, so I’m always adjusting anyway. So like I just kind of adjust on the fly now. It’s just kind of like a concept that I’m like, “Okay, if you want to do this, do XYZ.” And then I just like rearrange the recipe in my head. Um, so it hasn’t been it hasn’t been a terrible adjustment, but it was an adjustment. Okay. So for time, moving on to our time, you need about a teaspoon of thyme. Um, which is not a lot. Um, you’re really I would say to measure this by volume. You’re not going to be able to measure this by weight unless you have a like a coffee scale. Um, you only need 0.1 g of thyme. Not a ton. So, I’m just going to kind of toss the leaves into my little teaspoon here. Um, you really just want to have the leaves or the soft bendy parts of the thyme. Um, technically like you could use this whole thing um well up to where up to where it stops bending. Um, so like even like the super fresh like ends, like I could literally just do this and use like kind of the tip and like the first two or three um little pieces. I’m going to be using just the leaves today just cuz they’re a more potent flavor. Um, but the stems that get woody and hard on time will be bitter if they end up in your soup. There are a handful of of herbs that the stems taste exactly like the uh leaves do. So like cilantro or parsley, you can cut down the stems and use them the same way that you would and like blend them into anything and it’ll taste the same. It’s not going to do anything. Um but a lot of the other stuff, so like a rosemary or a thyme, um the stems are super woody and super bitter if you add them in. So you want to stick to just the leaves. Um or any of the like really really young stems. Good morning. This is my husband’s least favorite thing to do in Thanksgiving is pick the leaves off the thyme. I use a lot of time in my stuffing and uh we usually have to pick about like through about three of these. Uh and and he hates it. I try to do it a couple days beforehand. Uh but the la last year we did I did not I did not have the ability to do that and we were like it just takes a couple it takes over an hour to do. Smells really good right now. Yeah. Two hours of the most tedious ass task most tedious task ever invented. Yeah. Yeah. I look forward to making this as the weather gets cooler. Nice. Yeah. th this like cusp of like especially for like more northern states uh if you are in the United States um are places that can like tend to be a little bit cooler in their growing season um goes a little bit later into September for like tomatoes and stuff like that. If we were in Florida right now like tomato season is done by September everything has is is run its course. Tomatoes are gone. We’re moving into fall vegetables uh and all that kind of stuff. Uh but but for for anybody who’s like further north in the world, um we’re still like at the tail end of tomato season. So you do get a couple of like brisk days uh where you still have like tomatoes that you can that are like nice and fresh and they’re like even fresh in the stores and you can you can really make some fun stuff with them. So tomato soup is a really good one to have on hand. If you’re feeling like you want like some kind of transitional soup between summer and fall almost I know it doesn’t sound like a lot when you’re like you need.1 gram of of time but once you start actually picking through you’re like oh actually this is several sprigs. Okay, I think that’s about enough. Okay, we’ve got our time. Okay, and now we’ve going to we’re going to do Okay, so now’s where you would do the fresh oregano. I am going to do um some dried oregano. And I’m going to do a little bit less than what the fresh oregano is. Dried oregano is stronger um than fresh oregano because that that flavor has kind of been uh like concentrated down as it was dehydrated. Um so I’m doing a little bit less than what the recipe calls for. Um but if you are using fresh oregano, now is the time. Hot time. Um, and then lastly, so that was that was supposed to be one teaspoon. Um, I used a little bit less than that. And then that is the equivalent of about a gram of of your fresh oregano. Um, now I’ve got the roasted garlic, which we will get to when we pull our our tomatoes and our onions and our garlic out of the oven. Um, I’ll show you guys how to add the roasted garlic into this. Um, let’s jump into Let’s see. Yeah. Okay. So, we’re going to we’re going to set this aside now. Um, so this is basically all of the ingredients um that we’re going to be adding into Do I want to do lemon now? Yeah, let’s just do lemon now. Okay, let’s add lemon. Um, I’ve got a microplane somewhere around here as well. Okay, so we’re gonna do some zest of the lemon uh and some lemon juice. I’m just trying to make it a little bit easier for people to follow along. Um, since I have to go upstairs and get uh people later who are not watching this on a live and are watching this on a playlist, um, I’m going to just kind of do as much as I possibly can um before we kind of cut to now I’m taking stuff out of the oven. So, uh, we’re going to go ahead and we’re going to do our our lemon guy here. Going to give it a quick wash. And then we’re going to we’re going to be using uh zest and we’re going to be using juice. So, it only needs about a teaspoon of lemon zest, which isn’t a lot. Um, it’s only about it’s less than a gram, so about 08 grams, but you can kind of eyeball it. It doesn’t need to be perfect. It’s depending on the size of your lemon, it’s probably somewhere between a/4 to a half or a third of a lemon. Okay, so that’s basically it. I’m going to do that. Get that zest in. And then the way that we’re going to do this, I’ll show you guys how to cut up a lemon so that you don’t have to deal with seeds. clear up my space a little bit. Okay. So, if you do not most of the time people will cut a lemon like in half and that’s fine. Like if you want to use like a reamer or something like that and like um kind of squeeze the juice out or even a like a fresh um like an actual it’s not a squeezer. My brain’s not working today. um a juicer juicer I guess where they’re like you kind of put the half a lemon in and like give her give it a little juice. Um if you want to just do it by hand, but you also don’t want to deal with the seeds, you’re going to cut the end off like this. Stand it up so you’ve got like a nice flat surface. Okay. And then I’m actually going to do it on the side. I’m going to cut on the side that I already uh got the uh the zest off of. Um so now this becomes softer on this side. It’s easier to squeeze. Um, but what I’m going to do is I’m going to go kind of right on the outside of the kind of bump here at the end, the tail end, and make sure that I’m like not going through the middle. So, all the seeds for a lemon are in the middle. Um, so it I can literally cut this half, this half, and then these little guys here, and I will leave all the seeds in the middle. And now I’m just using the the juice of the lemon. Um, so we’re going for um a half a teaspoon of lemon juice, which is not a lot. Um, which is also why I didn’t want to like I can use this for something else later. Um, so we’ve just got a touch of lemon juice. So, I’m going to squeeze that. And that’s it. And I didn’t have to deal with any seeds popping out, popping into here, and fishing seeds out and all that kind of stuff. And you can see them cuz they’re they’re so close to the center that when you are cutting um and you’ve cut this down, you’ll see like cuz they’ll be sitting all the seeds will be like kind of right on the surface. If you do see any at all, like if you um didn’t cut far enough out, you’ll be able to see them. They won’t be kind of buried in the way they can be if you cut it kind of halfway. Okay. Okay. So, now that that is basically everything. Um, the cream and the chicken stock I’m just going to be adding directly into the pot after we’ve blended up all of the tomatoes and stuff, the roasted tomatoes. um in here there’s plenty of liquid that is going to come out of those tomatoes uh and the onions are going to soften and all that kind of stuff. So, we’re not going to need any additional liquid like a chicken stock or a cream to make this happen. Uh and if we start adding all of the extras, it’ll have too much it’ll there’ll be too much uh liquid in here and we don’t want to go there’s like a max line obviously on blenders that that you don’t want to go above that. So, um there will be plenty uh that gets added to this. I’ll probably have to do it in two batches. Uh and and so we’ll we won’t need any of the liquid in this. So, we’ve actually got everything taken care of or this guy. Uh and I’m just going to start setting stuff aside. I’m going to clean my space. Um we’ve probably got about 20 or so minutes left for the roasted uh tomatoes and onions and the garlic upstairs in my oven. Uh so I am actually going to chill with my live people here and then I will be back for the people who are here uh watching the playlist uh so that you don’t have to sit and wait another 20 minutes while we twirl our thumbs because there’s really nothing else to do. Um I will we’ll kind of like cut to and then the next thing you’re going to see is you’re going to see me kind of coming back with a tray of the roasted tomatoes and onions and all that kind of stuff. So I will see you in a hot minute um for my live people. Hello. Uh, is there anything else you guys want to talk about? Any questions you have? Uh, while I clean up my space. I’m just going to move this aside. Anything from anybody? Anything. Anything. Any cooking questions? And it doesn’t have to be about this recipe cuz like the people who are going to see this on a playlist aren’t going to see this part. So if you have anything that you want to ask, please do. Do I use Marmite often in my cooking? Yes, I use Marmite a lot. I you anytime anytime I am making a savory soup soup soup stew or sauce there’s Marmite in it like almost every time. Do you do you honestly think they didn’t see you? Did you see me walk in jab routine for keeping your knives sharp? Uh he’s my routine. Once every six months I sharpen them with a wet stone and then in between we use a honing every Every other day I use the honing knife to read honing knife. Honing it called honing stick. Yeah, honing stick to uh what’s the part called bite? No, to realign the burr. The burr coding rod. Yes, there’s a nice sharpening screen. That’s pretty boring. a knife sharpening stream. I I honestly think that would be a great idea. This one’s not been honed in a while. A lot I honed it this morning. A lot of people Yeah, I I was like, I have tomatoes to cut through. This has to be honed. Um, a lot of people don’t know how to sharpen knives. I think that would be a great a great thing to uh to do. Let’s see. This is I don’t This is recyclable. I’m just gonna Your mommy or my mommy? Hi. Hi, Pam. Mom, are you ready to show up in a week? Are you nervous? We miss you. Yeah, I have no idea how to sharpen my knives. the number of times like I I’ve seen so many videos of people who are like talking about having sharp knives or or a video of someone sharpening their knives or something like that and people are like uh or like going to like talking about going to other people’s houses and it’s like knives are so dull. It’s one of the things that I when we go when I stay at like an Airbnb or a VBRRO or any of that kind of stuff. Um I I sometimes will bring knives with me. Um and like things that I know that I’m going to want to need like I’m going to want to use that I don’t expect them to have like have in the house. Uh, and because like I just I can’t like sawing through something because the knives never been sharpened um is like super hard. Like I I can’t I can’t do it. Yeah. A local place usually if you can find like a kitchen supply store um a lot of the times they’ll have knife sharpening surf services and you can have them do it and and they’ll I think they charge um they charge Don’t we’re not This is the live one. This is in the playlist. They charge by the inch. Um so it might be like a dollar an inch or something like that depending on on the size of your knife. So if it’s a pairing knife, it’s cheaper. Is a chef knife. Um I think this one is like a 7 and 3/4, but most like if you’re getting a full chef’s knife, sometimes they go out to like 9 and 1/2 in. Um so it might be more expensive, but you we’re adults here. It’s like I need to text my mom some Oh, okay. Yeah. Well, I wouldn’t be going through TSA with a knife. I would be putting it under the plane. If I have a knife in my bag, I’m either driving with it because it’s within what travel distance uh or it’s going under a plane. I don’t want to lose my knives. Um, do you find a container of whole peppercorns are expensive these days? Costco is the cheapest. 14 ounces for 740 $749. Oh my gosh. $8.50 for an 8 oz jar at the grocery store is wild. Go honestly go to a market of some kind, an Asian market, a Middle Eastern market, an ind Indian market, a Mexican market, or something like they will have bag. That’s where I get all of my spices. They all have bags of spices uh that you can purchase and you can get like you think Costco is cheap. I you can get that same like I guess 16 oz bag for like $5.99 of like whole peppercorns. Uh I would I would first time using an Opra, right? Okay, good. I’m glad I’m not the only one. I feel like I need to get a different the spine. I don’t know. I tried it that way. I’m not sure. Oh, I was So I I I thought I had to go up and down. It goes to the side. I don’t know. It looks like it’s bending the can. I I have a So, the problem is my left-handed can opener works on 14 oz um 14 oz and higher um cans, but the little guys that are like these these like 6 7 oz whatever little guys, it doesn’t fit around and it’s and and I think just because I’ve had it for so long, the blade is dulled and so now it’s squishing the cans instead of actually going around them. Uh, which means I needed to get a different can opener. And I just bought one that I was like, “Okay, well, it’s got good reviews or whatever.” But I’m I think I I don’t know. Maybe it’s left-handedness. Maybe I’m just terrible at using can openers. The can opener boss is rough. Aldi’s pretty cheap for for uh or for um spices, too. Cool. I’m glad I’m not the only one struggling. I almost was like, “Honey, can you come in here and do this for me?” This camera sucks. Okay, Amazon wasn’t cheaper either. Amazon’s not I don’t feel like Amazon’s going to be that much cheaper for much longer. An automatic Quiznart can opener. Yeah. Best spices found at your local local super meal Mexico. Yeah, I would agree. Well, and it depends. So like if I’m going like obviously like if I’m looking for kobu ku or bonito flakes or koi chang or kukaru or any of those kind of stuff like obviously I’m going to an Asian market. If I’m looking for cardamom and cumin and turmeric and um jaggery or like any of those other places I’m going to a Middle Eastern or an Indian market. if I’m going to and like there’s overlap like a lot of the stores will have overlap um just because of like geographical boundaries and that like northern places are the same as southern places and like that kind of a thing. Um and then Mexican markets if you want some dried chilles um you’re going to get the best ones there. if you’re looking for Cal, if you’re looking for like there’s there’s a lot of different stuff um that like I kind of piece meal together. Um and now like I don’t I don’t have a ton of access to that. So yeah, and that’s uh Mystic. That was what I I was lucky enough to have uh back in Florida and we don’t quite have that now. Um, we do have um some Mexican markets. Uh, and I’m I I’m pretty positive that I have found um some Asian markets um that are I think super south of us that I could they’re like in the next town like south of us. Um but I I don’t I have not found um I have not found any kind of like Middle Eastern market or anything like that. So, I’m a little nervous, but we’ll find out. You got it off. Oh, is it a side? That does not look like a side. It looks like you crushed it. I’ll have to make some hummus and then we can maybe open another can. Baby, don’t cut yourself. That looks terrible. You guys can’t see what I’m see. Can you see what I’m seeing? I need to check out our farmers market. I I found them. I know when they are and where they are, I just need to make time to go to them. Um, now that we’re finally done with our all of our travel for the year for the most part, or I’m done with all my travel for the year, I should say. Um, I I am hoping to get out to at least one. Any pumpkin or squash recipes in the near future? I um I’m not sure what month I’m doing it. I don’t know if it’s next month or the month after um if it’s an October or November recipe, but I have a sufra recipe. Um which is essentially like filo and like an egg custard. Um but it’s got Okay, I’ll explain it. Um it’s got butternut squash in it and it’s got cheddar in it. Um and so what you do is you make a sage brown butter, right? So you’re making brown butter, toss some sage in, get it nice and crackly, nice, good, like fall flavors, right? And then you baste in between a filo sheet. So you put a felo sheet down, a single sheet, based with the uh sage butter, and then put another sheet on top. And then you accordion it. And then in between the accordionss, you’re putting um alternating rows of cheddar cheese and uh the butternut squash um that you’ve kind of peeled and like sliced into like little half moons. Um and you’re putting that in and then that gets put into a casserole dish. Um and you can make it go in a circle if you want or you can just kind of like, you know, straight up and down depending on what size dish you have or shape. Um, and then you make an egg custard that then goes gets poured on top of that and gets baked in the oven and it’s so good. Um, so yes. Um, I do have a syrup that I was going to put out. I have a pumpkin like a pumpkin spice syrup for like coffees and ice cream topping and like that kind of a thing that I was going to put out. Um, but it’s not fully developed yet. I’m hoping to have that ready to go by I think November. Um, but yeah, I’ve got a couple of syrups and sauces and things that I’m going to be putting out um on the website over the next couple months. You can play weird owl while accordioning your your fileo. That’s fine. You can use I actually prefer honey nut squash. Um, I think it’s just a a a more concentrated flavor and it’s slightly sweeter. Um, but honey nut can be kind of hard to find if you’re not in like a bougie or specialty store. Uh, butternut squash is what I started the recipe with and it works just as well. But if you can find honey nut, I would highly recommend using that. How long do I let my chicken stock simmer for? Um, pretty much all day. Um, a minimum of six hours. I would say a minimum of six hours on the chicken stock for me. Have I ever put in for any cooking, TV shows, or opportunities? No. No, I have not. Nope. Why not? Um, I don’t think that I know enough. Um, and I know that sounds I know that sounds like, hey, she’s sitting here teaching us stuff and she’s got all these recipes and but I I feel like I would need to be introduced to more ingredients, introduced to more techniques, introduced to more flavors, travel more um, and really experience kind of culture and how people are making things before I decide to jump into that space because I come from a very uh, traditional space and like kind of French space of cooking. Um, and I I would want to learn um techniques from other cultures before I jump into something like that. Uh, and I just I’m not I’m not at a point where I would feel comfortable um like being told I need to make something and then having an idea and being able to execute it um under the amount of pressure and time constraint that I know that people are given to do those things. Um, and so that it terrifies me a little bit. Um, I don’t like uh time timed things freak me out. Uh, I actually used to teach uh cooking classes in person. Um, and I had 2 hours to make two to three recipes. Uh, try to give people a bunch of information and make sure everybody knew how to make everything and were comfortable. and I and I that time constraint um with all of the things that I needed to teach, I didn’t I didn’t like it. I liked the teaching um but the time constraint made me feel like I wasn’t teaching to the best of my abilities. Uh and so I don’t know. I don’t I don’t know. The anxiety of that I think would be too much for me cuz I’m going to start my own show. Clerk. Yeah, that’s why [Laughter] I’m not saying I’m not saying that like like I like yes, I I feel like I have a natural instinct, which is great, but it’s just because of years of being in the kitchen and doing stuff and messing things up and knowing like if I mess this up, how can I fix it? Versus if I me like if I messed it up enough that I need to fix it, how do I fix it? if I messed it up, but does it really matter and isn’t really going to do anything? Um or if I mess it up and like, okay, yeah, I have to start over. Like, I’ve done something really stupid here. Um like I know I know that and I feel like I have a pretty good instinct for um for like understanding um technique and how to do things and when to do things and what it’s doing, right? What the ingredients are doing together uh and like you know what order to to do things to get the like best impact on a recipe. Um, but again, it comes from a very like like French style of cooking, and I I just I want more. I would like to have a more well-rounded view of cooking before any of before I do anything like that. So, okay. Okay. Okay. Um, my mom is here with the stuff and you have gloves, but I do not. So, let me do this real quick. Okay. Okay, chat. The live portion of this is about to end. We’re going to go back to our playlist version. So, hold on to your questions because if you have anything outside of this recipe, you can hold on to those questions. Uh, when I end the live, we can chat some more. Um, so just stay tuned. I am grabbing this. Okay, so it is time now for me to go ahead and get the tomatoes and the onions out of the oven. So, I’m going to go ahead and do that real quick. Okay. Let’s do that. Okay. So, I said that I was going to tell you guys how to handle the garlic. We’re just going to let the steam come off of that a little bit. I really like to leave my garlic, personally. I like like to leave my garlic in the oven. Um, it was obviously insulated for like with all of the liquid and kind of stuff like that. So, it didn’t get as roasty um as I really like, but it is roasted enough that you’re not going to notice it’s roasted garlic. It’s going to be sweet. It’s going to be delicious. Um, but what I typically do is I cook my garlic in bulk. So, I’ll make like 20 of these and I’ll have them kind of I’ll sit on a p on a tray and I’ll roast them for like an hour um until they are like brown and like they just like squish out. Um, this will still kind of squish out of the clove pretty well. Um, but it’s not it’s not going to be like pasty. Like it won’t be like a paste. It’ll stay a solid clove. Okay. So, we’re going to leave the lemon. I’m leaving the lemon out just in case like I need a little bit extra brightness. I probably won’t, but we’ll see. Um, what I’m going to do is I’m going to scoop these guys into my blender. You can see that I’ve got some nice kind of roasted. They’ve dehydrated and shrunk up a little bit. The onions have some charred roasted bits. They’ve gone slightly translucent. It’s pretty much exactly where I want it to be. But you can see like how much liquid there is on this pan. We’re just doing this. I’m letting my garlic cool off a little bit and then I’ll squish some of those cloves out of the garlic and into my blender. I love roasted garlic and I’m okay. So, I’m technically allergic to garlic, but um being the person that I am, like I can’t give up. Who gives up garlic? No way. Uh and so I found I I tried garlic lots of different ways and I found that roasted garlic um is okay. Uh so fresh garlic, I can tell when something’s got fresh garlic in it. Uh, I can feel the burn, so to speak. Uh, powdered garlic is a little bit less. Uh, but but roasted garlic and I have no reaction and we’re here for it. So, that is what I do. And I I pretty much only use roasted garlic. So, you’ll see like if you’re going through my recipes, you’ll see that um a lot of the time I use roasted garlic. And I will say if you want to use fresh garlic because like and I I do I do actually test it with fresh garlic. Um but I eat very little of it. Like I kind of like adjust to taste to see like how different the flavors are and which one I like better and want to kind of have as the recipe. Um so some recipes do have fresh garlic because it’s fresh garlic is what you’re supposed to use. It is better that way. Um and then like roasted garlic anywhere else I can get away with it. I’m using roasted garlic. Um, and then I’ll offer like a substitute or something like that for like a fresh garlic. But most of the time, um, yeah. Yeah, I’m I’m using roasted garlic in my recipes. I can’t You can’t give up garlic. I honestly I It wasn’t even We weren’t even going to test me for it. I knew I had a food allergy and I didn’t know what what I was allergic to. I developed it in college and I was like, I don’t know what’s going on, but I’m having a rough time here. We got to figure this out. And the doctor was like, okay. I was like, well, definitely this and definitely that. I was like given all the things. He was like, “Well, what about garlic? Do you want to try garlic?” And I was like, “I guess, but I put it in everything.” So, like, you’d think that I’d have trouble every time. And um and he was like, “Okay, well, let’s just try.” And then it was like the worst one. I was like, “This is the worst day of my life.” So, I’m actually Let’s do this. We’re going to use We’re going to squeegee the liquid out of this pan and use a bench scraper. There we go. Nice. Okay. All right. So, this is everything that’s going to get blended. Um, minus our garlic. So, now what I’m going to do is I’m going to just squish. You kind of just push your finger into the bottom of the garlic into the little clove section and then just squeeze it out. And they come out pretty easy. Although that oil does make it hot. One more. If you want to add more than this, you go for it. You follow your little heart. Do it. But I am going to wash my hands now cuz garlic. Make sure I don’t touch my face. Okay. Okay. Okay, I’m going to move my blender around. See my back for a second? Oh, interesting. H um what do I want to do in this case? Um it won’t be for very long. I’m unplugging my computer. My computer likes to go dark after a couple of minutes. It’s not plugged in. So, I’ll just make sure that this goes quickly. Okay. So, we have our blender. I do not need you anymore. Moving this guy out of the way. And pull our blender up here so you guys can see. And I apologize for the noise. Um, but it should be loud for a second and then this thing likes to just like mute constant noise, so it’ll probably go away. Okay. Uh, [Music] [Music] Okay. So, I if you’re using a highowered blender, uh this is it. You’re done. Uh, now all you have to do is add in your cream, add in your chicken stock, add in your parmesan rind. Uh, I guess once we kind of break that off at the end of that, uh, and just let it kind of simmer. Let your soup go for about 30 minutes, 60 minutes, and then have at it. Um, if you are not using a high power blender, if you’re using, I don’t know, a food processor or a stick blender like an immersion blender, uh, or if you are using just like a regular blender that doesn’t have like that kind of like high situation, if you want a super creamy smooth soup, I do highly recommend that you pass this through a strainer. Um, I don’t think I have Do I have a strainer down here that I could like show? No, I don’t. Um, but I would highly recommend you pass it through a strainer. Uh, tomatoes, peppers, anything like that, they have skin on the outside of them that don’t break down. Uh, and so that’s kind of why when you’re making kind of sauces and things like that, um, a lot of the times they’ll say like roast the pepper and then put it into like plastic or like cover it in a bowl and let it steam and then peel that skin off cuz it’s that skin does not like to break apart. And so you can you’ll get pieces pieces of that if you can’t like obliterate it into the smallest pieces like so that you don’t get that texture. Um, you will taste that like or you will feel that texture of that tomato skin in your soup. Um, and I honestly I don’t feel like peeling the skin off of the tomatoes after they’re roasted. I just want to blend them in a high power blender. Um, you can individually peel the skin off the tomatoes so that when you do blend it, you don’t have that problem. Or you can blend it and then just put it through a strainer. um just pour it through right into whatever you’re going to be whatever stock pot, soup pot situation you’re going to be bringing it to a boil in um and go about your day if you want it to be really really creamy. If you don’t care, you’re like, I want this soup to be rustic. I want the soup to kind of feel hearty uh in that kind of way. And you just want to throw a stick blender kind of in there and and blend up by hand uh and and like have it be kind of like chunks of tomatoes and stuff like that. You do you. That is absolutely fine. Just know that that skin um you will notice that skin if you are are not either blending it this way or sending it through a seieve or a a strainer or you’re peeling it off from the from the baking tray. So, this is going to get poured in. What I also am probably going to do, I’m actually going to My chicken stock is I put it in the refrigerator overnight, but it still has a little bit of I I love when stock is like really jelloy. Uh, and it’s something that like you really only get That’s so gross. Um, it’s something that you only get when you’re uh making it from from scratch. It’s really hard to get the amount of like collagen in there. Um, if you’re not collagen something um if you’re if you’re not making it from scratch um and you’re just getting it from the grocery store. But I’m gonna actually do this too and just mix it up a little bit so that I get the last drags of the I want all of the tomato. So, if I put the uh chicken stock in, it’s way more liquid than the soup that we just put into our bowl um or into our our stock pot there. Um so now what this is going to do is it’s just going to allow me to really get all of the tomato stuff out of this or at least most of it. Not leaving anything behind. Um so now that’s like relatively clean. Okay, so that’s all of my chicken stock. Um, for the chicken stock, you’re looking for about 1 and 1/2 cups, which is about 360 milliliters by volume. Um, we’re going to add a/4 cup of heavy cream, which is 60 mls or about 64 g of heavy cream. And then, um, we’re also going to just like wedge a piece of this um, rind off of my Parmesan here. And that’s going to get tossed in. I do say that you need to simmer the soup for 30 to 60 minutes because you have that fresh u those fresh herbs that just got blended in. Remember, they weren’t roasted. We haven’t cooked them yet. Um and so now we’ve blended these fresh herbs into this and I need to get this cooking. And I want it to simmer in there so that it kind of marries into the rest of the dish. Um and it’s not super like, oh my god, there’s so much basil in this. Like it needs to cook down a little bit. This the flavor needs to soften. Um, and it takes about 30 minutes to do that. So, as much as you want to like blend it and then just eat it, you can. But I would suggest that you wait about 30 minutes um, and letting it just come to like a very very low simmer um, on your boil and let that go for for some time just to let it cook out. Okay. Um, am I going to find the end of this? Yeah. All right. So, what I’m going to do, um, what I tend to do is buy like a big piece of Parmesan and then I’ll just like cut off the rind and put the rind in pieces into my freezer and then just leave it in a baggie and I’ll pull them out whenever I want to um, use them. Let’s We’ll use this guy. All right. So, let’s do nice little chunk of this. I’m actually going to cut this in half. You could put You could put as much of this as you want. As much as you want, but I’m only going to use about this much little piece here. Um, that’s going to get tossed in. Let’s turn this on. Let’s see. Um, I want big one. I’m put it on low. And then we’re going to do this guy. Um, okay. The reason I’m doing the cream last, let’s talk about this. So cream has a high fat content. So you can in fact put it in and you can have it be simmering and it’s not going to hurt it the way that it would be if you added like milk or something like that. However, if you decide that you are not I’m eating all of this today, so I’m going to put the cream directly into this and I’m good to go. If you decide that it is too much for you to have in one go, which this serves like four plus people, um I would highly recommend that you let this simmer and then you portion out the soup into containers for freezing. Uh and then add cream to just the bowl that you are going to be eating from. Um cream kind of when you freeze it, it kind of separates a little bit and in order to reheat it, you have to reheat it really really low. Uh which takes some time. Um and and this way if you are making it and freezing it without the cream, you can reheat it super fast, pour some cream in to your liking and call it a day. Uh and just always have um always kind of make your bisque kind of fresh. So you have a tomato soup. you’re gonna add your cream in to finish it off and make it a bisque. Um, but I would I would do it in a time by time just to have the best version possible. Um, because like reheating dairy from frozen is is not really a great in my experience. Um, so I I do highly recommend like if you are cooking this today and you don’t plan to eat it, separate out the soup and then add cream as you go as you as you eat the soup um and as you heat it up to to eat it. Um, but if you are planning on like having your entire family eat it, you think you’re going to finish it all, go ahead. And if you do decide um if you if you don’t end up and you have leftovers, like you think you’re going to eat it all and you have leftovers, just make sure like throw it in a little tiny like sauce pot or something like that or a soup pot on your stove and just let it gently gently gently come back up to temperature. Don’t try boiling anything. Put it on low, put a lid on and just let it kind of do its thing on its own. Um and come back up to temperature slowly so that you aren’t kind of having a weird separation. You can add more cream to kind of pull it all together once it is warmed up as well. So yeah, so it doesn’t break. Yep. A giant wheel of parm and then cooking on it. Honestly, like the h like the half thing like the rawlet where they like like torch it and then like pour that down. That would be nuts. Or the are you are you also talking about where they like scoop out the top of the parmesan and do like a catchy uh uh my my bad my brain. Um yeah kacio pepe, right? And you’re like making it in the parmesan wheel. That’d be nuts. That’s so expensive. That is such an expensive thing to do. I will probably not do that anytime soon. Make a bowl out of it. That’s like stupid expensive. You’ll set up a GoFundMe. That’s funny. So, I am going to add the cream. I’m going to do that right now. Um, you’re going to add, I think I said earlier, about 1/4 cup, 60 ms, 64 gram. Um, if you’re doing it by weight, pull out that little guy. Oh, look. It’s bisque. There we go. Put this back in the fridge. I’m going to whisk this soup up a little bit. Oh my god, that looks really good, guys. I’m so hungry. Yeah, that doesn’t need anything. That’s really good. Okay, let’s have a quick discussion before I go about toppings. Okay, there are several things you can do for toppings. Um, I have I think I listed in my notes on this recipe, um, I said you can or at the bottom of the recipe, I said you can, um, ladle, you ladle super into the bowls, right? And then you can top with croutons. Um, you can top with basil oil, you can do more cream. Um, there are a couple other options that are great. Honestly, anything dairy. You want to uh microplane or grate some parmesan on top of your uh soup. Awesome. Throw some micro grains down. Also awesome. I do recommend if you want, you know how like you sometimes you go to restaurants and they have like it looks like it’s cream kind of hanging out on top of the bowl like all swirled in. They’ve got like some kind of oil and then like some kind of cream on top and they’re just like resting all nice and pretty on top. Um cream sinks. They’re not using cream. they’re using buttermilk unless they’ve thickened the cream in some way so that it will stay on top of the soup. Um, so if you if you have a soup um even a thick soup and you want to have kind of that like white swirl, just use buttermilk and it will sit on top. And also it adds like a nice little tang, which I really like. Um, so I do highly recommend that. You could do some yogurt if you wanted to do like Greek yogurt. Um, just like a little dollop of that or like sour cream also a great option. Um, I do have I did make some croutons earlier. Croutons are super easy. Um, I just had pre-sliced sourdough bread. Um, honestly, I prefer that these were thicker. Um, but we use what we have. So, I had some pre-sliced sourdough. I really like sourdough croutons. Again, I really like that added tang um and just like just something more um than just like flat kind of bread. Um, if you are using like an Italian loaf, I do recommend using like a flavored oil um or adding kind of spices to your to your bread. Um, so like if you did, I don’t know, some garlic or paprika or um some other kind of something and like uh blended it down or used a mortar and pestle and got it like really fine. um throws threw some olive oil uh or like a neutral oil into the mix of that and then baste it onto your uh your little like your Italian loaf or something like that. Um I would say to cut a like a thick wedge, baste one side, flip it over, base the other side with oil and then cut that further into your cubes. Roast that in the oven, bake it in the oven for about 10 minutes. uh and you’ll be good to go uh for your croutons. Uh if you want to make I have some basil oil here as well. I made this like a week ago. Um so if you want to do a basil oil, um what you’re going to want to do is you’re going to want to take your blender and you’re going to put some olive oil or another neutral oil. Doesn’t matter. Um a neutral oil will last longer uh and it will give it a more basil flavor, but it really depends on what you’re using it for. If you’re using it for a soup that is Italian in uh like origin, then obviously uh olive oil makes sense or Mediterranean origin, olive oil makes sense. Um for like just that robust added flavor. Um but if you want use a neutral oil and then that basil will really come through and it’ll be the only thing that comes through. Um you’re going to put that in your freezer for about 30 to 60 minutes. You’re going to let it get nice and cold. And then you’re going to put the fresh basil in uh to a boiling pot of water, however much you want to use. Turn this down. We’re boiling. Um you’re going to put it in a pot of boiling water and then for maybe 30 to 60 seconds and then take that out and put that into some ice water. You’re going to blanch it. That’s going to help it keep its color and it’s going to stop any more cooking of your basil. So, in your boiling water into some ice water, right? Then that you’re going to squeeze all of the moisture out of that as you can stick it in a paper towel, give it a squeeze, and plop that into your cold oil. Then that is going to get blended. And then that’s going to get poured into a container or just let it sit in the blender, however you want to do that, that’s fine, for a solid 15 to 20 minutes. Um, and let it kind of separate a little bit. And then that’s going to get poured um through a fine mesh strainer. Um it’s better if you use cheesecloth or a like a coffee filter or something like that just to really get all of it, but a fine mesh strainer is is fine. Um it’ll just last longer if you the more pulp you get out of it and you you manage to extract from it, the longer it lasts in the fridge because you don’t have um the pulp in there kind of going off. Um and you can make yourself some basil oil. It takes a while for it to go through a coffee filter or cheesecloth. Um, it’ll take like several hours actually. Um, but that by the time you finish, you’ve got a really nice basil oil. And it’s great on everything. Uh, it’s great on the soup, it’s great on toast, it’s great with mozzarella. Uh, it’s great on nectarines. Oh my god, fresh sliced nectarines with some basil oil and salt is like so good. Uh, so just have some fun. Um, it’s good with pretty much all summer produce. Uh, and on ice cream. Why not? Uh, but yeah, you can make yourself some basil oil if you want to for this as well. Top with a grilled cheese sandwich. You could do that, too. I don’t know if I would like top it, but maybe like on the side and like lots of dipping. Okay. Tomato ice cream with basil oil on top. I mean, I would try it. I would absolutely try that. Although, I think I would want it to be like a tomato granita or something like that. Like if you did like a sorbet or a granita and then top it with basil oil. Very nice. Fancy grilled cheese sounds great with this. Yes, it does. Okay. Um, how Oh, I guess we do have some people cooking with me. How are we doing? How do you feel about what you’ve made today? Are you in a good place? Does everything look and taste good for you? Do you have any final questions before I end the video? You’re still alive. That’s great. Tastes good. Awesome. Okay, cool. Um, I’m going to go ahead and end the stream. So, uh, end the end and our live or end our playlist, I guess I should say, not our live. Um, so for those of you who found this video, wanted to learn how to make a tomato basil bisque, you have accomplished that. Your soup will be ready in about 20 minutes and you are good to go. You can top it with whatever you want. Um, if you want to take another, you know, while that is is simmering, if you want to make yourself some basil oil, you now have the instructions for doing that. If you want to make croutons, that you got the instructions for doing that. Have fun with your toppings. Uh, enjoy the soup. Uh, I hope that you like it. Uh, I will see you guys next time that we do a cookalong. We do these monthly. It’s the first Sunday of every month. Uh, and I I hope that you like and subscribe. Um, if you found anything interesting here today, uh, I’ve got plenty more recipes and FAQs andformational stuff. Uh, where that came from on my website at aittlespoon.com. Uh, you can find me on Instagram. Uh my handle is a unerscore little underscore spoon because I got into the game late. And we had to use underscores instead of spaces. Uh or having it all together as one word. It happens. Uh and I am open all the time. DM me if you have questions about food. Uh I have a contact page on my website. Uh you can fill out that form and send questions if you have anything or recommendations, suggestions. I’m all ears. Uh love cooking. I love teaching. So, I’m I’m here if anybody needs anything. Thanks so much. I’ll see you guys next time. Cool. Still didn’t mention Patreon. It’s fine. I’m the worst person at promoting myself. Um, let’s see. I want to plug my computer back in real quick. There we go. Oh my gosh, I want to eat this soup so bad. My tummy is growling at me. Add it in post. Nah. When do I get to eat on stream? If you want, you can come taste it, but we’re not eating yet. Everybody’s going to be eating together. Throw it in the credits. Yeah. Do a voice over. producer, videographer, chef. That’d be pretty funny, actually. Uh yeah, I guess for we can do it now. We’ll do it live. Um I have a Patreon. Um it’s it’s essentially there to kind of help support obviously me developing, making um writing about these recipes, um photographing them, and kind of just maintaining the website. Uh but mainly I guess there’s there’s two main reasons. One is I don’t want to have ads on the website. Uh so any amount of support to keep ads off my website, thank you. Lots of gratitude for that. Um for the people who are currently members, I love you guys. Uh and uh the second reason to get a Patreon, um if you just like if there’s not just like I want to support and then lurk and have nothing to do with this, we actually have a pretty good community. I think so. Uh, I have a private Discord server. Uh, if you become a Patreon member, it lets you link your Discord. Um, or yeah, let you link your Discord in and so you get access to a bunch of channels where we just sit and talk about food all the time and like post stuff that we’re doing. Um, I anytime I’m like unsure about something, I’m always in like the behind thescenes channel, uh, being like, “Hey guys, what do you think of this? Which picture should I use? What recipe should I be cooking? Um, how y’all feeling? Is there anything you want me to work on? Um, so like I’m in there kind of often asking questions. Uh, but we talk a lot about what we’re currently making, what restaurants we’re going to, if we’re traveling. We ask for recommendations. It’s kind of all over the place, but it’s a lot of fun. Uh, and we do monthly hangouts, uh, where at the normally it’s like the end of the month, um, I’ll kind of post something and we’ll come up with a day, usually on the weekend, um, to kind of hang out for about an hour, check in with each other, see what we’re cooking, see what we’re working on. Um, and just kind of have a good time. Uh, but it’s really nice. Uh, and yeah, and it’s cheap. Uh, I think the I I didn’t All tiers have full access. I didn’t do the like you can only do this if you’re at like5 or $10 a month or any of that kind of stuff. Um so a dollar gives you like full access to the Discord and like everything else. Um but you can support however you want. Um in whatever monetary amount you want to do $5, $10, $20, $1. It’s really up to you. Um but all support is appreciated. So thank you. Uh but that’s it. That’s the spiel. That’s the super long- winded spiel about Patreon that I forget to do because it feels like rambling. But yeah, unsubing from love to sub to Gary. Yeah, you’re you’re all right. How are your cookies, Bethany? That’s funny. The little little spoon you have. Okay. Uh, Lazy, you have no idea how many people send me emails about employment and interview opportunities and about cancelling their orders or wanting to get off a mailing list or that like something went wrong with their order and they need help. And I’m like, I am not Little Spoon baby food company. I am a Little Spoon food blogger. And I don’t know how you found my contact information. I would hope from their website. Like I don’t know if they’re just like little spoon contact and then like go to my page and don’t look around at all. Like I I don’t know how it happens, but I get so many emails about about the food the baby food company and I have to be like, “Hi, thank you so much for contacting me. I am not who you think I am and I cannot help you. Please look for other contact information because I cannot do what you need me to do. I do not work for that company.” So many Re Wait, what? Oh, no. A replacement scoop number three. Wait, how many cookie scoops have you What’s Are you Why Why are they breaking? Is it because you’re trying to scoop after you’ve uh let the the dough um chill? I’ve broke I broke two scoops that way cuz I was being stupid. Um, and I put the whole bowl of dough in the refrigerator to chill and then went to scoop out of it and was like, “This is really hard to do.” I actually have contacted the baby food company twice asking them to take me off of their stuff. I even I even show up like like people will email me on LinkedIn like they I’m listed as working for that company on LinkedIn and I don’t know if that was like a LinkedIn issue because my name is so similar that they just like associated me with the company but like even on LinkedIn I get like people who are like it was so great interviewing and I’m like I don’t work for this company like or like thanks so much for taking my resume like no I can’t I no don’t don’t email me like can’t help you. Um, I got I ended up on an email about a radio interview once and I was like, “Hi, I don’t work for this company. Um, please take me off this email chain. I don’t need to know about the inner workings of your radio station and how your interview is going to work. Like I please like it’s crazy.” Yeah. Yeah. And it’s just because the name is so similar and even the logo like their logo is a little a spoon that’s kind of like diagonal and then like mine is like it’s it’s great. It’s great. It’s super It is funny and annoying. It is funny and annoying. Food blogger problems. Yeah, I know. After a certain point, I would have made myself official. Request be CCed on any and all future emails for entertainment. Yeah. As a cyber security person, this is mortifying. Wait, why? cuz I I mean like I’m assuming that it’s just I don’t Okay, the the LinkedIn part of it is weird and getting on internal emails like being added to internal emails is also weird knowing that I did not start on that email chain that I was added to it at some point and I don’t know why. Like that’s not cool. But I feel like the random people that are emailing me about their stuff are just like searching contact a Little Spoon or contact a contact Little Spoon um or and they’re just it’s like popping up my email address and they’re just like copying and pasting it and not actually reading anything on the blog or surrounding like any of the copy surrounding it and I feel like that’s just like people not paying attention. Um the internal stuff is the weird is is weird. Yeah. I just Googled Little Spoon contact and it only comes with the company. I I don’t I don’t know. I don’t know. I don’t know. Yep. I don’t know. I don’t know what that word is. D N T G E. What does that mean? Could be a risk of NDA. That’s actually Yeah, that’s really true. That’s true. I’m about to be sent the war plans. That’s pretty funny. I think you mean the Department of War. Oh my gosh, that’s Yeah. Yeah, your emails are close. At a Little Spoon or at Littlespoon. Yeah, I have a feeling like there’s there’s something that’s just like a simple mistake that’s happening. Those people adding you to internal emails is why IT workers have job security. For real. For real. The same people that click on fishing links. Yeah. Yeah. I only click on fishing links. Okay. Um, I guess any last questions or anything anybody wants to ask before I go? You want to eat some on stream? Okay. Yeah, we can do that. Do you want to get like a little like a little cup or do you want a full-on bowl situation? Let me get you I’m just going to get a little cup. I’ll get one of my one of my photography cups maybe. Let’s see if I can get around anything without knocking it over. Um, let’s see. You want a You want a little bowl? Here you go, baby. Little bowl. Here you go. You said taste. In my defense, you said taste. Please, sir. I want some more. Oh, pumpkin pie or sweet potato pie. Pumpkin. Give me Give me some gourd pie. A day. A one day long sabbathon. One day you say nerv. Interesting. Do you want to do um see spoon? You want some basil oil on it? A little bit. Yeah. Tiny bowl big man. Here you go. Cute. I’m I’m never against a bread bowl. Ever. It’s an eighth of a portion of last week’s smoothie. He didn’t break the blender this week. I know. That’s good. That’s good. Technically, he didn’t break it. It just uh the engine got the engine motor motor the motor got like too hot and shut itself off to protect itself. So, yeah, it did a good job. Good job. What? Yeah, he overheated it. He overheated it so it didn’t have enough liquid in it and so it was just spinning and it wasn’t actually doing anything and it started overheating and shut itself off to protect itself. I don’t even remember that. The first cooking stream I tuned into, Carrie was telling Le not to not to wash rice in warm water and then he proceeded to do that. I do remember that. Ooh, a seafood boil. That’s going to be good. Oh, I did actually one of the first cooking streams I did was there we had um a seafood boil with a bunch of other stuff. It’s been a long time since I’ve made that. I should very good. I want more. We’ll have more. I just need to make some grilled cheese for them. Mommy groceries ready. Oh, sweet. So, we can just go upstairs to the soup and be done. Kind of make us some. Oh, yeah. I can go ask. Okay. Well, after we close out. Peace, friends. Peace. Um, I think I talked about everything. Soup last in the refrigerator for about 4 days. You can put in the freezer for 2 months. Do it, Adam. Put it in the international department of gluttony. Yeah, we talked about everything. Bye. Bye everybody. Thanks for joining. Yeah, absolutely. Yeah, his so his server is open to anybody. Um, so you can go into his, he’s a department of gluttony, um, which I started, um, before I have my own discord. So he has department of gluttony. You can go in there, you can post any pictures, talk about food all day long. Um, yeah, and we all appreciate it. Absolutely. Midlife, you are very welcome for the stream. I love doing it.
Dining and Cooking