Comments on: Chicken and upo (bottle gourd) soup http://casaveneracion.com/chicken-and-upo-bottle-gourd-soup/ Family, food, photography Wed, 15 Feb 2012 17:34:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Shey http://casaveneracion.com/chicken-and-upo-bottle-gourd-soup/comment-page-1/#comment-82269 Shey Wed, 04 Feb 2009 05:43:20 +0000 http://www.pinoycook.net/?p=7346#comment-82269 I cook this normally with sotanghon which my siblings really love. And with regards to the chicken soup bones they're really great. My siblings even love the adobo using this them. =D I cook this normally with sotanghon which my siblings really love. And with regards to the chicken soup bones they’re really great. My siblings even love the adobo using this them. =D

]]> By: Connie http://casaveneracion.com/chicken-and-upo-bottle-gourd-soup/comment-page-1/#comment-82268 Connie Tue, 03 Feb 2009 01:44:45 +0000 http://www.pinoycook.net/?p=7346#comment-82268 Neposter, this habit of making use of every part of the animal (cow and pig entrails, fish bones and skin, chicken and duck carcass) is, I think, very Asian. Like Annemariemarie mentions in comment #1, most Westerners think in terms of choice cuts and fillets, not knowing that the closer the meat to the bones, the more flavorful it is. Diva? LOL I'm humbled. :) No, not really tinola -- no ginger. Neposter, this habit of making use of every part of the animal (cow and pig entrails, fish bones and skin, chicken and duck carcass) is, I think, very Asian. Like Annemariemarie mentions in comment #1, most Westerners think in terms of choice cuts and fillets, not knowing that the closer the meat to the bones, the more flavorful it is.

Diva? LOL I’m humbled. :) No, not really tinola — no ginger.

]]> By: Neposter http://casaveneracion.com/chicken-and-upo-bottle-gourd-soup/comment-page-1/#comment-82267 Neposter Mon, 02 Feb 2009 15:51:07 +0000 http://www.pinoycook.net/?p=7346#comment-82267 Looking at the pic of the chicken with upo, I think that it is a variation of tinola, diva? Looking at the pic of the chicken with upo, I think that it is a variation of tinola, diva?

]]> By: Neposter http://casaveneracion.com/chicken-and-upo-bottle-gourd-soup/comment-page-1/#comment-82266 Neposter Mon, 02 Feb 2009 15:47:28 +0000 http://www.pinoycook.net/?p=7346#comment-82266 sorry no spell check on Yahoo sorry no spell check on Yahoo

]]> By: Neposter http://casaveneracion.com/chicken-and-upo-bottle-gourd-soup/comment-page-1/#comment-82265 Neposter Mon, 02 Feb 2009 15:45:41 +0000 http://www.pinoycook.net/?p=7346#comment-82265 thank god I am not the only one who buys soup bones (chicken carcass) I get them here in Chinatown groceries, a carcass after boiling yields like 2 cups of flaked chicken meat good for chcicken salad or your recipe or any chicken soup that call for chicken flakes and the bet part, they are only a dollar per bag which usually have 2 chcken carcasses, and yield the best chicken broth, after boiling the bones, I usually pick the meat, then chop the bones then boil it again and it yields more marrow or gelatine which makes for a richer broth then just strain it when I need the broth. Connie, you are a girl after my own heart. i haveto hide this boiling the carcass from my wife and daughters who are so qumish about this buying chicken that has been cut up by somebody, but I tell tem 'i double bol them and you enjoy the food that comes out. Just goes to show you who the cook in the family is. thank god I am not the only one who buys soup bones (chicken carcass) I get them here in Chinatown groceries, a carcass after boiling yields like 2 cups of flaked chicken meat good for chcicken salad or your recipe or any chicken soup that call for chicken flakes and the bet part, they are only a dollar per bag which usually have 2 chcken carcasses, and yield the best chicken broth, after boiling the bones, I usually pick the meat, then chop the bones then boil it again and it yields more marrow or gelatine which makes for a richer broth then just strain it when I need the broth.
Connie, you are a girl after my own heart. i haveto hide this boiling the carcass from my wife and daughters who are so qumish about this buying chicken that has been cut up by somebody, but I tell tem ‘i double bol them and you enjoy the food that comes out. Just goes to show you who the cook in the family is.

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