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British Expats (https://britishexpats.com/forum/)
-   USA (https://britishexpats.com/forum/usa-57/)
-   -   heinz mulligatawny soup (https://britishexpats.com/forum/usa-57/heinz-mulligatawny-soup-361738/)

Desdemona Mar 17th 2006 11:51 am
Re: heinz mulligatawny soup
 
Originally Posted by Leslie66
The thought of yummy little hot dumplings has me all a tither. :D I may branch out and make it with dumplings. :cool:

The broth should have body but shouldn't be too thick.

(think beef stew as opposed to cream of mushroom soup)

The starch (from the potatoes, carrots, and chick peas) is normally a good enough thickening agent. If you find it too watery, a dab of corn starch is ok... but really, not much at all. :cool:
I usually coat the pieces of meat with seasoned flour and brown it in the oil before adding the liquid when I make an Irish stew, for instance. And the gravy comes out nice and thick. Do you think it would work here?

Leslie Mar 17th 2006 11:59 am
Re: heinz mulligatawny soup
 
Originally Posted by gruffbrown
Without getting deeply involved in the cookery thing, what is Suet called over here? If I ask at the store, they slap a slab of beef fat on the counter. Meaxuna once told me to try the Asian Market stores, but no luck there. I've tried Matso ball mix, but it ain't the same.
Sorry, Gruff. :( There is no other word for suet. Suet is suet. Unfortunately is widely unknown in the states. My French granny made her own... otherwise I probably wouldn't even know what it was.

A quick Google search wasn't much help either.

http://www.gourmetsleuth.com/equival...?action=search

If you really need it for your dishes, make your own. It's simple.... it just takes a little time. :)

gruffbrown Mar 17th 2006 12:01 pm
Re: heinz mulligatawny soup
 
Originally Posted by Leslie66
Sorry, Gruff. :( There is no other word for suet. Suet is suet. Unfortunately is widely unknown in the states. My French granny made her own... otherwise I probably wouldn't even know what it was.

A quick Google search wasn't much help either.

http://www.gourmetsleuth.com/equival...?action=search

If you really need it for your dishes, make your own. It's simple.... it just takes a little time. :)
Goddammit, I'm in America, give me out of a packet or death :D

Leslie Mar 17th 2006 12:04 pm
Re: heinz mulligatawny soup
 
Originally Posted by Desdemona
I usually coat the pieces of meat with seasoned flour and brown it in the oil before adding the liquid when I make an Irish stew, for instance. And the gravy comes out nice and thick. Do you think it would work here?
Absolutely. That's how I make beef stew. Lamb is rich and doesn't need to be overpowered by the gravy. If you like to coat your meat with flour.... just watch the broth when making lamb stew.... it needs to be just a little bit runny, especially if served over cous cous or rice. You don't want the stew to sit on top of the cous cous.... but rather sink in. :cool:

If you are going to eat it as a straight stew then a little thickness never hurt anything. :D

Leslie Mar 17th 2006 12:05 pm
Re: heinz mulligatawny soup
 
Originally Posted by gruffbrown
Goddammit, I'm in America, give me out of a packet or death :D
Nope!! I have never seen it for sale anywhere. :confused: Weird huh? :confused:

gruffbrown Mar 17th 2006 12:09 pm
Re: heinz mulligatawny soup
 
Originally Posted by Leslie66
Nope!! I have never seen it for sale anywhere. :confused: Weird huh? :confused:
Ah ha... :)

http://www.buybritish.net/store/cust...roductid=18708

Leslie Mar 17th 2006 12:12 pm
Re: heinz mulligatawny soup
 
Originally Posted by gruffbrown

Vegetable suet? Does not compute. :confused:

haha I'm a poet and I didn't know it. :D

If the glove doesn't fit... you must acquit. :D

gruffbrown Mar 17th 2006 12:13 pm
Re: heinz mulligatawny soup
 
Originally Posted by Leslie66
Vegetable suet? Does not compute. :confused:

haha I'm a poet and I didn't know it. :D

If the glove doesn't fit... you must acquit. :D
Same as beef suet, but healthier :rolleyes: Allegedley

Jaxbar Mar 17th 2006 12:18 pm
Re: heinz mulligatawny soup
 
Originally Posted by gruffbrown
They have GOTTA be kidding, does anyone want fish fingers enough to pay $8.95 for 10 or $10.95 for cadbury hot choc?

gruffbrown Mar 17th 2006 12:45 pm
Re: heinz mulligatawny soup
 
Originally Posted by Bradford Lass
They have GOTTA be kidding, does anyone want fish fingers enough to pay $8.95 for 10 or $10.95 for cadbury hot choc?
My Sister is coming over in 2 weeks, I feel a business opportunity, a suitcase full of Atora :D

Desdemona Mar 17th 2006 1:21 pm
Re: heinz mulligatawny soup
 
Originally Posted by gruffbrown
My Sister is coming over in 2 weeks, I feel a business opportunity, a suitcase full of Atora :D
I substitute with vegetable shortening. Check out this link.

http://www.ochef.com/657.htm

TRPardoe Mar 17th 2006 2:13 pm
Re: heinz mulligatawny soup
 
Originally Posted by gruffbrown
Without getting deeply involved in the cookery thing, what is Suet called over here? If I ask at the store, they slap a slab of beef fat on the counter. Meaxuna once told me to try the Asian Market stores, but no luck there. I've tried Matso ball mix, but it ain't the same.
Like somebody else said, Suet is Suet is Suet.

The only place you are likely to get it here is at a real butcher. You will never find it at a Supermarket butcher. Although you could ask the supermarket butcher if he could get some in for you - you never know.

ATORA beef suet (I believe) cannot be imported into the US which is why you can only find the "Vegetable Suet" version.

Just in case you do not know, suet is the unique fat from around a beef kidney. It is covered in a translucent membrane which is the wrapping used for faggots.

You could try a Jewish butcher for suet. They use the same membrane to make "Stuffed Derma".

cutina Mar 17th 2006 2:18 pm
Re: heinz mulligatawny soup
 
Originally Posted by Bradford Lass
They have GOTTA be kidding, does anyone want fish fingers enough to pay $8.95 for 10 or $10.95 for cadbury hot choc?
not me!:eek:

gruffbrown Mar 17th 2006 3:18 pm
Re: heinz mulligatawny soup
 
Originally Posted by TRPardoe

Just in case you do not know, suet is the unique fat from around a beef kidney. It is covered in a translucent membrane which is the wrapping used for faggots.

You could try a Jewish butcher for suet. They use the same membrane to make "Stuffed Derma".
Jeez, thanks, I may give up dumplings.

clydegirl Mar 20th 2006 12:30 am
Re: heinz mulligatawny soup
 
Originally Posted by Leslie66
Ooohh... excellent. :) Thanks. I'll let you guys know how it turns out. :cool:
So Leslie did you make the soup?
How did it turn out?


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