The most prestigious business school admissions discussion board in the world.
|
 |
 
|
anyone here in the business of recommending peanut soups?
| titillating church building prole | 06/30/12 |
| iridescent reading party | 06/30/12 |
| titillating church building prole | 07/02/12 |
| iridescent reading party | 04/28/13 |
| rusted seedy parlour goyim | 04/28/13 |
| Nofapping Ticket Booth Kitty Cat | 04/28/13 |
| naked coiffed locale marketing idea | 07/02/12 |
| naked coiffed locale marketing idea | 07/02/12 |
| naked coiffed locale marketing idea | 07/02/12 |
| naked coiffed locale marketing idea | 07/02/12 |
| naked coiffed locale marketing idea | 07/02/12 |
| naked coiffed locale marketing idea | 07/02/12 |
| iridescent reading party | 07/02/12 |
Poast new message in this thread
Date: June 30th, 2012 9:23 PM Author: titillating church building prole (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#20993053) |
Date: June 30th, 2012 9:35 PM Author: iridescent reading party + (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#20993137) |
 |
Date: July 2nd, 2012 12:50 AM Author: titillating church building prole - (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#21000916) |
|
Date: April 28th, 2013 7:26 AM Author: iridescent reading party well fuck u then (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#23093497) |
|
Date: April 28th, 2013 11:34 AM Author: rusted seedy parlour goyim (steez, a stupid aspie clitdick geek nigger who needs to kill himself) (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#23093826) |
|
Date: April 28th, 2013 11:57 AM Author: Nofapping Ticket Booth Kitty Cat you don't have to go through life with that much anger, breh. there are better ways (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#23093874) |
|
Date: July 2nd, 2012 12:56 AM Author: naked coiffed locale marketing idea groundnut stews, actually (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#21000948) |
|
Date: July 2nd, 2012 1:51 AM Author: naked coiffed locale marketing idea For anyone hoping to be blown away by entirely new flavors, historic cuisine may disappoint. America Eats Tavern, a pop-up restaurant in Washington, D.C., whose profits go to the Foundation for the National Archives, serves a mild peanut soup attributed to Rufus Estes, executive chef of the Pullman Railroad Car Co. from 1883 to 1897, who was born into slavery. (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#21001133) |
|
Date: July 2nd, 2012 1:55 AM Author: naked coiffed locale marketing idea “Ground nut” is an early term for peanuts; this soup is a delicacy in some parts of the South, particularly in Virginia. Modern recipes nearly always call for peanut butter, which makes a much thicker soup than the original recipes (if you use peanut butter, replace the 3 cups peanuts with 2 cups of unsweetened peanut butter). This recipe is faithful to the originals in use before peanut butter became a staple. It is based on a recipe by Rufus Estes, who wrote one of the first cookbooks published by an African American, Good Things To Eat, As Suggested By Rufus, published about 1911. Estes was born a slave, and after emancipation became Executive Chef for the Pullman Railroad Car Company in Chicago. Yield: 6 servings 3 cups unsalted peanuts 2 quarts water 2 Bay leaves 1 stalk celery, finely diced 1/4 cup sweet onion, finely diced 1/2 teaspoon ground mace 1 cup heavy cream Soak peanuts in water for at least eight hours. After the nuts have soaked, add bay leaves, celery, mace and onion to water. Bring to a boil, reduce heat and simmer slowly for four and one half hours, stirring frequently to keep from burning. Strain soup and rub softened peanuts through sieve or puree in food processor and return to soup mixture. Return soup to burner and simmer to heat through. Whisk in cream to thicken, adjust seasonings and serve hot with croutons. |
|
Date: July 2nd, 2012 2:28 AM Author: naked coiffed locale marketing idea "For generations, Wayside Inn has been serving up its interpretation of a Virginia culinary classic: peanut soup. Rich and creamy, with a hint of sweetness and an earthy finish, it's a guest favorite, whether on its own, paired with spoon bread and a slice of country ham, or ladled over a dish of vanilla ice cream." i don't think i can condone this. |
|
Date: July 2nd, 2012 2:00 AM Author: naked coiffed locale marketing idea COW FEET MY SPECIAL RECIPE: PEANUT SOUP
1 ½ onions (blended to smooth consistency) 1 16 oz. tub creamy peanut butter 1 lb. cow’s feet (cut and cleaned) 1 1½ lb. fresh mackerel fish (cut and cleaned) ½ lb. beef tripe (cut into bite-size pieces) 3 Maggi cubes 3 oz. tomato sauce 2 oz. whole crayfish
Place peanut butter along with 8 oz. of water into a saucepan and mix until homogenized. Place over medium heat, mixing often to prevent burning. Cook until peanut oil rises to the top. Skim excess oil of the top and set aside.
Place cow’s feet and beef tripe in a Dutch oven along with blended onions, crayfish and Maggi. Add enough water to cover the meat by 1 inch and place over medium heat. Cover and cook for 35 minutes adding more water if necessary. Add tomato sauce, peanut sauce and mackerel pieces. Cook for an additional 15 minutes.
Serve hot over tuo zaafi or with fufu,pounded yam,eba or semovita |
|
Date: July 2nd, 2012 2:13 AM Author: naked coiffed locale marketing idea just read a recipe for fufu featuring bisquick as a main ingredient (http://www.autoadmit.com/thread.php?thread_id=1983650&forum_id=4#21001200) |
|
Date: July 2nd, 2012 8:17 PM Author: iridescent reading party just put peanuts, creme fraiche, and sriracha in a food processor.
1:1:1 ratio
|