Talk all things soup and soup-related ITT. I love soup. I just have a spicybeef phở and it was wonderful. This weekend I might make a stew, or maybe chowder.

>>21445651 (OP)
My Protip: Use filtered spring or distilled water for the base. It does help, and Jason Farmer touches on it in the broth base portion of his ramen video here:
https://www.youtube.com/watch?t=71&v=MC8wNcvIGh4

>>21445651 (OP)
Water-based cooking—inherently superior method for the /ck/ genius of refined sensibilities.

>>21445662
You know what anon, I have a couple flagons of distilled water that I use for my ice machine, I will use it for my chowder tomorrow. There is such a clear difference between the distilled water and tap water, and my tap water is particularly good but distilled is just so refreshing and perfect.

Also I just bought a dozen oysters and chowda ingredients so will be making chowder tomorrow. If this thread somehow survives (none of mine ever do) I will post progress and results.

>>21445662
Why does that cap pose a choking hazard, but the ones from every single plastic bottle don't?

>>21445651 (OP)
also that soup pot looks eerily familiar.

iykyk

I made soup

>>21445707
the nuder look very nice but that pork could go either way, can't really tell. also fish cakes ruin any dish

>>21445662
>distilled water
>looks inside
>only microplastics

>>21445722
>fish cake ruins dishes
100% wasted digits.
Your opinion is bad.

>>21445747
my opinion may be foul anon, but not as foul as fishkek

Stew is like if soup was good

>>21445785
both have their time and place anon

>>21445672
Just a fad.
It will never replace acetone-based cooking.

>>21445651 (OP)
are stews welcome?

>>21445826
absolutely

>>21445651 (OP)
ßumping for soup. In about twelve (12) hours I will be making öyster and fish chowder and I must keep this thread alive until then.

>>21446443
Excited for the chowder, anon. bump.

>>21447577
thanks anon, just readying the ingredients. oysters were delivered this morning at 5am, but my day has had a slow start on account of too much wine last night

>>21445651 (OP)
Whole Foods was selling salmon chowder in place of clam for a while. Fuckin delish with some crusty bread. They're back to clam, now. My sadness is unfathomable.

>>21447668
Clam is still good.

Also I'm finally getting going, will have a pot of chowdeur going soon, will send updates.

OH also, should I stick to oysters only or should I add some fish to this? I have some fillets of whiting which is lovely and delicate

>>21445651 (OP)
Is chili a type of spiced stew? What about curry?

>>21447691
the philosophical and ethical implications of this line of questioning is risky and frankly dangerous anon. my advice is you lay low and pretend this never happened, and never speak of it again.

>>21447724
I think it's too late, there are two men standing out front of my house in suits

>>21447691
>>21447724
Chili is just a very thick soup.

My chowda is finally underway. Rendering the bacon now. Bacon and onions sauteing together is going to smell amazing

>>21447734
>>21447746
RIP anons

>>21447781
Monitoring

>>21447799
>>21447781
got my mises all en place. Check out them plump oysters.

>>21447804
Very nice Anon.

>>21445672
{
- Avoids carcinogenic compounds (e.g. acrylamide, heterocyclic amines)
- Minimizes vitamin and phytonutrient degradation
- Preserves antioxidant potency
- Enhances mineral bioavailability
- Supports digestive ease and gut harmony
- Promotes hydration synergy
- Lowers oxidative stress load
- Maintains nutrient integrity
- Gentle texture retention (supports digestibility)
- Pure flavor preservation (encourages whole food enjoyment)
- Subtle aroma enhancement (stimulates appetite regulation)
- Vibrant color retention (visual cue for phytonutrient density)
- Uniform heat distribution (ensures safe internal temperatures)
- Minimal ingredient alteration (preserves biochemical identity)
- Versatile method adaptability (broad dietary inclusion)
}

>>21445733
You should be distilling your own, mostly to reduce plastics waste, but it's cheaper too (50c versus 88c). You can wash out any residue or microplastics from the reusable jug, or swap it out with a preferred container.

>>21447804
Potatoes are simmering, when they're close to done the oysters and fish will go in, then finish with the milk & cream.

The recipe I'm using doesn't include making a roux but sometimes it comes out too thin and watery so I made a roux with a couple spoonfuls of flour just to be safe. Also tossed in a chicken stock cube but that's our little secret

>>21447844
oysters in, fish in. few minutes and the milk & cream are going in

>>21447858
milken cream are in, gonna thicken things up a little and then check for final seasoning

>>21447886
woops forgot the pic

>>21447889
How does it taste?

>>21447947
Not a whole lot to see but damn it's perfect. Oysters are definitely the best substitute when you can't get ipswitch clams. Little dash of hungarian paprika too

>>21447951
Looks great, Anon. I'm glad I saved the thread for you.

>>21447966
thanks friend

>>21447966
This, looks lovely and creamy

>>21447951
GJ Anon looks great.

>>21445651 (OP)
I make carrot soup once every 2 weeks.
I start by making the broth from two whole chickens and the bones of whatever other animals I ate the previous week. Then mix that with the refuse of any vegetables I ate.
After straining it, I spice it up and add 6 carrots and two whole onions, then blend.
It's fucking great. Brings me really close to a zero-waste cooking regimen.

Also, Greb comics are social media pipeline for communism.

>>21448832
How do you save bones? Does it matter if they come from cooked mean or not?

>>21448955
Put dem in da frezzer.

>>21448955
They're better fresh/uncooked, but cooked bones will still have enough marrow in them that you can use. The type of cut will also make some difference. The less exposure the bones had when cooked, the more stock you can get out of them once you boil them.

For storage, they'll freeze just fine. You can just keep them together with whatever else you're going to throw into the stock.

>>21448832
>Also, Greb comics are social media pipeline for communism.
I have not been able to find any evidence of or discussion about this

>>21449587
It's complicated, but the gist is that several different opposing political factions have recruitment fronts that operate through social media by initially posting bland or innocuous feel-good comics. Gateway memes, if you will.
People who share that type of content trend current traumatic hardship and are especially emotionally vulnerable, which is prime real estate for indoctrination.
These groups can identify the frequency to which particular content gets shared to develop a psychological profile on anyone that's interacted with them and game the algorithm towards increasingly more politically charged material.

I know it seems stupid to bring this up on a cooking board, but it's ironically the cooking content that often acts as a launch point for collecting names. Buzzfeed's cooking subsidiary, Tasty, is a particularly transparent example planned radicalization in hobbyist groups, but other organizations operate with more disparate and loose collections.
Greb's one of the more prominent ones used in the Communist recruitment fronts. I don't know if that's intentional or incidental, but he and Buddy Gator show up a lot in these content farms. But again, there's other versions that exist for other political factions.
Either way, I've already gone way too off topic. Just... Please keep an eye on any of your friends or family that start sharing that stuff, because someone else is already watching them too

>>21449637
meh, recruiting a bunch of emotionally fragile retards isn't going to make much headway

>>21449723
Vulnerable, not fragile.
There's a difference. Fragile people make good fodder, but even competent people can be manipulated when they're vulnerable.
You should always be cautious who you communicate your emotions to. Even on anonymous forums.