Hacker News Reader

Comment by graycat | Hacker News Reader

On toast? With olive oil?

I do the same but generalize a little and have: 2/3 cup red wine vinegar. 2 cups olive oil. 1/3 cup Dijon mustard (adds flavor and keeps the oil and vinegar from separating, i.e., acts like an emulsifier). 1 T (tablespoon) minced garlic. 1 T Worcestershire sauce. 1/4 cup bottled, minced, dried Parsley. Some salt and pepper.

Uh, for the red wine vinegar and olive oil, I just buy the cheapest, in ~1 gallon jugs.

I don't bother to refrigerate it.

1.5 t (teaspoon) on toast is good!

Right, it's vinegar/oil ratio 1/3, traditional.

Right, some French cooking sources would say it's a version of Sauce Vinaigrette.

And as I recall from an old story about California, might add crushed anchovies and an egg and serve it over Romaine lettuce with Parmesan cheese and toast cubes (croutons with the vinaigrette). Artichoke hearts are another possible addition.

View on HN

Yeah, mustard + olive-oil + vinegar & salt is really quite tasty actually and it's very fast to make and spread on bread/salad. But I am talking basics that take me under 2 minutes to make.

For example pasta: boil, add olive-oil + salt & pepper. Or soup: boil onions, carrots & potatoes + oil. I like these basics.

Soup?

At a restaurant supply house, get a good 16 quart pot, heavy stainless steel with a 3-layer bottom and a lid.

Get ~1 kg of red potatoes, rinse, dry, cut into bite-sized pieces, place in a large cast iron frying pan, add ~1 cup olive oil. Add some pepper. Toss, place uncovered in 450 F oven for 40 minutes, toss, cook another 20 minutes, drain the oil, place the cooked potatoes in the pot.

Make dice from ~1500 kg of yellow globe onions, place in the cast iron pan, add the oil (should be ~1 cup), place over medium heat, occasionally stir.

When the onions have given up much of their water as steam and started to brown, drain out the oil and add the cooked onions to the pot.

Add ~1 kg celery.

Add ~500 g of the white part of some leeks.

Add ~30 ounces of carrots (thus, completing the trilogy), peas, green beans, corn, all canned, with their liquid.

Add 4 pounds (two packages, each 2 pounds) of Walmart's frozen peas carrots, beans, and corn or 5 pounds of Bird's Eye's version.

Add ~500 kg of green cabbage, cut to eating size.

Add two cans of crushed tomatoes, about 794 g per can.

Add

1 cup parsley

1/2 cup Thyme

1/2 cup Basil

1/2 cup minced garlic

1/2 cup Chicken Base

Stir the pot.

Might add ~1 or 2 quarts of water.

Add cover.

Over medium heat, with occasional stirring to make the temperature relatively uniform, bring to ~200 F.

Done. Now have ~14 quarts of soup. If need to freeze the soup, use 2 quart plastic containers. The soup freezes well. About 20 ounces make a filling meal and has about ~250 C.

For eating 20 ounces, maybe add some salt, Worcestershire sauce, and hot sauce (say, 20 g of each). Might serve with toast, and dip the toast in the soup.

Reply on news.ycombinator.com