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Regina3000

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  1. I don't really make soup all that often. Maybe once a month, or even less, exactly because of this problem. Eating soup is a good way to eat fewer calories, if you're trying to lose weight, which we are both trying to do. Plus, it tastes good. Both of us agree on that. I think the best way to deal with it is for me to dish out the soup, THEN call him to dinner. On the other hand, he does this with things served over noodles or rice, too, if I don't mix the noodles or rice in before serving. So with anything served over rice or noodles, either I mix it in before service, or I hand him a plate that I've already dished out, after putting away the leftovers.
  2. I try, but sometimes it doesn't work out that way. And really, there's maybe 1/4" to 1/2" of brothy stuff over the solid.
  3. That will work great for some soups. I don't make soup all that often, so maybe it's just not worth worrying about.
  4. That would be great, if there weren't leftovers. Perhaps I should just dish it out and put the rest away before calling him to eat...
  5. He does, sometimes, but only clam chowder. To which he adds a can of clams. Which I think is a good idea. He LOVES my clam chowder, but he eats so much of it, it's cheaper just to buy Progresso.
  6. Yeah, he won't eat "pizza bones," as he calls the crusts. That doesn't bother me. He doesn't take more pizza to compensate, though.
  7. Nope. He said, "It was really good, honey." He just doesn't want to "fill up" on liquids.
  8. I wish I could get away with that. I made soup for lunch, today. I told him up front, "Tell me when you've got enough solids, and then I'll add liquid on top of it." When he had enough solids, I added liquid. He said, "Hey, I don't want THAT!" I said, "Tough. That's what soup IS. And you don't want to miss the good-tasting liquid." He made a face. Since he ate in his office (we work from home), I didn't see whether he actually consumed the liquid, or whether he dumped it down the sink.
  9. Yeah, I like brothy, too, but I ALSO like to get my fair share of the solid bits. He's like this with pretty much everything. He doesn't stop to think about how what he does affects what I get to eat.
  10. My partner likes soups I make, but unless it's a creamy soup, he gets really upset if I try to give him a fair-to-all-eaters amount of the broth of the soup, instead of loading his bowl up with the solids. Drives. Me. NUTS. He doesn't seem to get that if he gets a bowl full of solids, the rest of us (namely me) are stuck with a higher liquid-to-solid ratio than he gets away with. I don't make really liquidy soups, and I try to thicken the broth when I can, but there are times when that is not practical, like when making a chicken soup. Creamy soups don't seem to be as much of an issue. I there anyone else out there who has had the same issue who has come up with a solution? Or who maybe wants to vent along with me?
  11. Thanks, everyone! I will move the thing to a different container, next time, and add water to the cooler full of blue ice. I didn't think about the water part, and frankly didn't want to deal with the container-changing, plus I was in a hurry to be somewhere. Next time, I'll be better prepared.
  12. Didn't think of filling with water, and didn't have another container to put it into, at the time, but thanks for the ideas!
  13. I know this is an old thread, but I wanted to get ideas on cooling a boneless pork shoulder quickly. I put one in a crock pot, the other day, and when it was finished, I wanted to chill it before removing the fat and whatever else. I find it easier to do that when the meat is cold. I left the crock out on the cold stove for an hour or two to cool down, but needed it to get much colder before sticking it in the fridge. I was at a loss. I finally ended up lining an Igloo cooler with blue ice blocks and putting the crock in there, with blue ice blocks on the lid, too. It cooled down to room-ish temperature within another hour, and the blue ice was still frozen. I did not measure the internal temperature of the roast. Perhaps I should have. In any case, it's going to be reheated before we eat on it, so I'm not too worried. I probably should have transferred the whole thing to a non-ceramic dish, which would have helped, but other than that, I have no good ideas.
  14. Ok, it's been well over 48 hours (I think), and I'm still feeling as well as I normally do. Regina
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