What's your favorite "after snowboarding" dish? - Page 3 - Snowboarding Forum - Snowboard Enthusiast Forums
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Old 06-05-2013, 04:34 PM   #21 (permalink)
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Yeah my favourite is usually steak and some grilled veggies (gotta love Alberta beef!)

Otherwise my favourite recovery food is my moms vegetable beef soup... You can literally use whatever leftover veggies you've got but here's how I make it.


Moms vegetable beef soup:

- Onions
- Chalots
- Garlic
- Spices
- cans of diced tomatoes
- barley
- beef (shank, cubes, whatever you've got)
- can of whole kernel corn
- Vegetables (I like carrots, celery, turnip, parsnips, peppers, etc.)
- beef stock + water



Sautee onions, garlic, challots or any combination of the three in butter. I add verjus to give everything a sweet flavour, you can use white wine too.

I usually add spices to the onion mix. Some worchestire sauce, salt, pepper, parsley, curry, chili powder, etc. The flavour seems to come out when it fries with the veggies!

In a side pan, brown the meat.

Add diced celery, carrots and other root vegetables to sauteeing onion mix. Slowly add beef stock while sauteeing.

Once onions are clear and root vegetables slightly cooked, add in diced tomatoes (I usually add in 3 large cans of diced tomatoes and juice), diced peppers, corn, and any other non root vegetables.

Rinse barley as per package directions. I usually put about 1/2 cup of barley in. If you don't rinse it the soup gets quite thick and starchy. More of a stew if that's your thing.

Once meat has browned, put into soup. For shank I usually throw the whole thing in the soup, after cooking for several hours I'll take the bone out and make sure all the marrow gets in the soup.

Cook for a while and enjoy! I usually cook it for about 3 hours, but it can be eaten within about 1/2 hour of everything being added to the pot. There's so much good stuff in the soup I usually can't stop. My mom calls it magic soup cause it fixes me when I'm sick or hurt!

Lately I've gotten experimental and added a bunch of fresh ginger to the onion mix. There's no wrong way to make this soup.
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Old 06-05-2013, 04:37 PM   #22 (permalink)
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Originally Posted by snowklinger View Post
PHO

+1!!! Except in Alberta it only comes in one size. MASSIVE. In Ontario you could get a small/med/large. The small would still feed a third world family for a week... I used to eat pho before hockey. Nothing like a bunch of protein and rice noodles before a game! It didn't make me a good hockey player though...
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Old 06-05-2013, 05:12 PM   #23 (permalink)
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PHO

With just a hotplate I would use a Dutch Oven if available and just make tons of soups, red chili and for big proteins do like a country pork rib (those big cheap ones) and slow cook it in there(braized). With only a hotplate I'm assuming you have a Dutch Oven, if not, get one, it will make your hotplate much more versatile.
Neither knew PHO nor Dutch Overn I'll travel through Vietnam end of the year and will fill this gap!
The Dutch Oven sounds like what would work perfectly on the hotplate of the spare wood stove we only use for extra heating on very cold days.


@poutanen: I do a lot of boiled beef/vegetables soups during winter. Normally use broccoli, potatoe, cauliflower, tomato, carrot, leech and zucchini. I'll try your mixture next time. Never had a soup with corn. Sounds yummy
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Last edited by neni; 06-05-2013 at 05:20 PM.
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Old 06-05-2013, 05:17 PM   #24 (permalink)
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@poutanen: I do a lot of boiled beef/vegetables soups during winter. Normally use broccoli, potatoe, cauliflower, tomato, carrot, leech and zucchini. I'll try your mixture next time. Never had a soup with corn! Sounds yummy
Lots of corn and root vegetables grown here! The other big thing is the turnip. After cooking it takes on an orange colour and is sweet in taste. Love the soup! I'd send some across the pond if it'd make the journey... lol
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Old 06-05-2013, 05:30 PM   #25 (permalink)
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Lots of corn and root vegetables grown here! The other big thing is the turnip. After cooking it takes on an orange colour and is sweet in taste. Love the soup! I'd send some across the pond if it'd make the journey... lol
Hmmm... thinking of that, theres a big imbalance between the big amount of corn that grows here and how seldom we eat corn... guess it's mainy cultivated for cattle salad and corn cob for BBQ, that's about the only usage. And polenta. Oh! And popcorn
Give a pot to the flying pigs on their way back home
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Old 06-05-2013, 11:55 PM   #26 (permalink)
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Originally Posted by poutanen View Post
+1!!! Except in Alberta it only comes in one size. MASSIVE. In Ontario you could get a small/med/large. The small would still feed a third world family for a week... I used to eat pho before hockey. Nothing like a bunch of protein and rice noodles before a game! It didn't make me a good hockey player though...
I would shit the rink so hard. Maybe after.
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Old 06-05-2013, 11:57 PM   #27 (permalink)
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I would shit the rink so hard. Maybe after.
Wise man says... "Go easy on rooster sauce!"
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Old 06-06-2013, 03:06 AM   #28 (permalink)
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Wise man says... "Go easy on rooster sauce!"
Never heard it but there must be a Chinese rule "Don't eat Sichuan-pepper hot-pot before a 8hrs public bus trip" you DON'T want to visit public Chinese toilets...
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Old 06-06-2013, 12:49 PM   #29 (permalink)
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blasphemy! never enough sriracha. you guys need to condition yourselves then.
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Old 06-06-2013, 01:04 PM   #30 (permalink)
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Originally Posted by poutanen View Post
Yeah my favourite is usually steak and some grilled veggies (gotta love Alberta beef!)

Otherwise my favourite recovery food is my moms vegetable beef soup... You can literally use whatever leftover veggies you've got but here's how I make it.


Moms vegetable beef soup:
this sounds amazing think ill have to try it out!

Last edited by ADS0608; 06-06-2013 at 01:07 PM.
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