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Old 01-02-2007, 03:07 PM   #1
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Default Does Anyone Have a Recipe For Babyhead Soup?

Something simple. I'm not a gourmet.
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Old 01-02-2007, 03:09 PM   #2
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Baby heada what? Head of cabbage?
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Old 01-02-2007, 07:43 PM   #3
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STEVE!!!!!

LOL, the people here don't know you're part of the circle and not a crazy baby-head eating troll!!

He's fine folks, we had a very odd, and completely innocent joke going at lunch the other day (me, BBWTexan, BigCutieSable, Eclectic_Girl, Steve and Marina from BigMoves).

LOL.... put down the pitchforks everyone.



(Although he is suspect because his computer took THIS picture of me!!)
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Old 01-02-2007, 08:16 PM   #4
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STEVE!!!!!

LOL, the people here don't know you're part of the circle and not a crazy baby-head eating troll!!
And here I was, thinking he was putting a modest proposal into practice.
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Old 01-03-2007, 09:18 PM   #5
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Start with a simple tomato base.

Stir in heads.

Bleach some stuffed olives until they are white, replacing the pimentos with black olives, and add them into the mix.

That way there's no fighting over who gets the eyes.

Also, add some seriously over-cooked pasta (lasagna sheets or bowties)...the typical baby head doesn't contain much brain, and it may need to be 'stretched out' a bit.




The question is do you eat it with a fork or a spoon?


















Oh, and...ewwwwww!

Last edited by FreeThinker; 01-03-2007 at 09:39 PM.
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Old 01-04-2007, 04:35 PM   #6
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Well, I like to check the soft spot first - in order to make sure it hasn't hardened up yet. The softer it is, the easier it is to carve it out.

It makes a fantastic bread bowl.
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Old 01-04-2007, 04:37 PM   #7
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I'm really not sure this topic crosses over very well to the written word.

lol
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Old 01-04-2007, 04:48 PM   #8
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I'm really not sure this topic crosses over very well to the written word.

lol
True... so I'll just say that they stay crunchy in milk.
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Old 01-04-2007, 04:58 PM   #9
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I'm really not sure this topic crosses over very well to the written word.

lol
it does to me, i'm laughing!!
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Old 01-04-2007, 05:34 PM   #10
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See Soupster? This is why you have to come to one of these things... so you can join in on gripping and compelling conversations such as the one discussed here.
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Old 01-04-2007, 05:38 PM   #11
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True... so I'll just say that they stay crunchy in milk.
Okay, now you're just talking crazy... they're for SOUP!!! Soup. Not milk.... they can't possibly get the right seasoning and texture in milk.

Philistines.
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Old 01-04-2007, 08:38 PM   #12
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Nope, your average baby head needs to have a significant amount of simmering time for maximum tenderness.

Now, if you're using milk as the soup base, you don't want the baby head too crunchy, just al dente. The delicacy of the milk matches nicely with the leeks, too.
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Old 01-04-2007, 08:44 PM   #13
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I know I wasn't there, but I'm curious if you fine folks discussed the perfect wine to accompany babyhead linguine, tossed with crushed red pepper and shrimp? Yes? Anyone?
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Old 01-04-2007, 08:53 PM   #14
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Nope, your average baby head needs to have a significant amount of simmering time for maximum tenderness.

Now, if you're using milk as the soup base, you don't want the baby head too crunchy, just al dente. The delicacy of the milk matches nicely with the leeks, too.
As the father of four (well, four that are left) I can say with some humble degree of authority that braising the babyheads before adding them to the soup will leave the heads intact. Not as appetizing if they manage to disintegrate during the soup making process. And in spring it is always a welcome addition to combine babyheads and fiddleheads, which of course need to be sauteed in butter first.
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Old 01-04-2007, 09:02 PM   #15
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As the father of four (well, four that are left) I can say with some humble degree of authority that braising the babyheads before adding them to the soup will leave the heads intact. Not as appetizing if they manage to disintegrate during the soup making process. And in spring it is always a welcome addition to combine babyheads and fiddleheads, which of course need to be sauteed in butter first.
Excellent tip on the braising. I imagine it would make the ears crisp up nicely as well.

And replacing the leeks with fiddleheads is kind of a gourmet, local produce, slow-food movement kind of thing. Only really possible for a few weeks every year, but I like it!
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Old 01-04-2007, 09:39 PM   #16
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I know I wasn't there, but I'm curious if you fine folks discussed the perfect wine to accompany babyhead linguine, tossed with crushed red pepper and shrimp? Yes? Anyone?
Soup!!!

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Old 01-04-2007, 09:44 PM   #17
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So I see what's going on here. So a few of you get together and talk about babyhead soup and all of a sudden you're the Authority on babyheads?!?!?! Well...whatever! I'll take my babyhead linguine to people who care!!!







PS My editor keeps underlining "babyhead" as a misspelled word. Too funny
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Old 01-05-2007, 04:13 PM   #18
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Soup!!!

you rang?


seriously though, this thread is killin me with fits of giggles. yay.
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Old 01-11-2007, 01:26 AM   #19
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I just literally cried for about two mintues reading this thread. Inventiveness = ratings


They're coming for you, and they have Consomme!
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Old 01-11-2007, 08:23 AM   #20
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I just literally cried for about two mintues reading this thread. Inventiveness = ratings


They're coming for you, and they have Consomme!

Ooooooh! Just what the Original recipe calls for: "Be sure to pick a head with plenty of good, well-marbled cheek"! Well done, Adrian! You're on your way to thick 'n rich Babyhead soup tonight!
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Old 01-11-2007, 12:35 PM   #21
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This thread is making me chuckle a bit...it's a good thing, I sure needed it.
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