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My new favorite camp quick soup. No need to add sirachi sauce they are perfectly spicy hot as is. Nearly as good as the bowl from our local Ramen resturant. Nongshim, Shin Ramyun, 4.2 oz

No pictures but I've been using barley in my soups a lot lately. It adds a lot of good stuff as well as the same uncouse flavor you get from high connective tissue proteins.

Didn't last long enough to take a picture but I hashed up left over red taters and cabbage from last nights St Patty dinner. Just salt pepper and a dash of onion powder. Good stuff.

I loves me some fried gizzards, with a dash of hot sauce. You can keep the liver.

We had grilled London Broil for dinner last night. I cut the leftovers up added some Feta cheese, the left over salad greens from dinner plus a big handfull of baby spinach. Made a dressing from Walnut oil, balsamic vinegar, tarragon, thyme and sage. It made a great lunch.

Lunch today was leftover fresh kale salad ala Spressomon with a can of solid pack tuna added. It was delicious. No picture, it was almost gone before I took a break from eating and thought of this thread. :grinpimp:

Found it on-line. After reading it I kind of remember him talking about using a slotted spoon and drizzling the batter through that to make the little dumplings.

The box stuff is not so bad and quick to make as a weekday side. Traditionally it is made with a spetzel press but I think a ricer with the big hole plate would work fine. I think that is how Jeff Smith did it in one of his Immigrant Ancestors series shows. I have the cook book from that...

Start with one packet of Thai Kitchen rice noodle soup mix Bangkok curry flavor. Add a level teaspoon of Sun Brand Madras Curry Mix to the season packet and mix well. Add 2 cups of water and the noodles. Nuke, covered on high for 2 minutes. Let stand covered for 2 more minutes. While that...