Summer soup: It’s a hit

Last night’s Summer Soup & Bread Spectacular was just that. Spectacular weather, spectacular turnout, spectacular, delicious, colorful, cold soups.

Thanks so very much to Nightwood, City Provisions, Big Star, Swim Cafe, Milk & Honey, Celestial Kitchens, Tre Kronor, Mana Food Bar, Guerrilla Smiles Catering, Inspiration Kitchens, Graham Elliot, and the lovely Anastasia for all their contributions. Thanks as well to Bonnie Tawse, Sheila Sachs, Laura Park, and Sarah Dandelles for doing ladle duty. And to Michael Slaboch for DJing (and soup wrangling). And to La Farine for so much delicious bread.

And of course, many, many thanks to all who came out to show their support. We shattered all previous S&B fundraising records last night, generating a whopping $2684 on behalf of the Garfield Park Conservatory. That won’t buy them a new roof, but it might buy a couple panes of glass, right? At least a half-dozen Conservatory staff were in attendance and they were very grateful for such a joyful end to what has been just an all-around terrible week.

 

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Summer soup update

Wednesday’s soup schedule is coming together — and, ooooh, it’s going to be good.

On the docket, soups from:

Big Star
Swim Cafe
Inspiration Kitchens
Milk & Honey
Celestial Kitchens
City Provisions
Guerilla Smiles Catering

… and more are still coming in

ETA: like Tre Kronor, with chilled blueberry soup!

Bread graciously donated, as ever, by La Farine Bakery.

With DJ Michael Slaboch, of the Numero Group and, now, the Hideout.

No crock pots will be harmed in the making of this Soup & Bread. We’re dishing up COLD SOUP ONLY.

All proceeds benefit the Garfield Park Conservatory.

That’s this Wednesday, July 6, from 5:30-8 pm at the Hideout, 1354 W. Wabansia. No cover; kids (with grownups) are welcome.

Sweetness.

About last night

This photo rather says it all. We had a stunning, record turnout for the start of Soup & Bread 2011. I don’t know how many people were packed into the soup line there, but my immense thanks to one and all for a) coming and b) being so patient as we worked out the glitches in our soup service and then, of course, ran out of soup.  At 6:45. I credit the collective good humor of the soup fans of Chicago from saving us from an ugly scene. And, the lack of food didn’t stop the crowd from generously filling the donations bucket: We raised a record $669 dollars last night, all of which is going to the Casa Catalina Basic Human Needs Center at Holy Cross/Immaculate Heart of Mary parish in Back of the Yards.

Our soup cooks and helpers bore the brunt of the onslaught. I can’t speak to their culinary prowess —  I got about three bites of food all night — but I’d like to just thank them once again for stepping up as guinea pigs as we gear up for three new months of soup. They were patient, helpful, and compiled a list of suggestions for ways we could help things run more smoothly that I’m going to implement next week. (Thanks to Anastasia, above, who brought a black bean soup with cumin yogurt, for serving as secretary!)

Celeste and Devon brought a chicken noodle soup, one of the few I did get to sample. Overachievers that they are, they also brought two cakes and a plate of whoopie pies. Other cooks, who managed to escape my camera, were Tom V. Ray (chili), Brian Ferguson (doro wat), Swim Cafe (carrot-ginger soup), and a Soup & Bread newbie, Debbie Baer, who delivered her own take on potato-leek soup.

Soup & Bread’s always been a community endeavor, but never so much so as last night. We would not have been able to pull it all together without the contributions of many friends, including Swim Cafe workers Dianna Ryan and Ellyn Diko, who’ve pitched in to lend a hand each week in the back room; DJ Mary Nisi, whose set of soup music set the perfect mood; Soup & Bread partner and design guru Sheila Sachs, the hostess with the mostest; newly appointed S&B laundress Alison True; the generous Rida Shadin and Michelle Calderhead at La Farine Bakery, purveyors of the official Soup & Bread ciabatta; and pastry chef Rae Hill (shown above with official S&B cab driver Dmitry Samarov), who facilitated the donation of 15 pies by Paula Haney and the good bakers of Hoosier Mama Pie Company.

We’ll have recipes coming soon — and the lowdown on who, and what, we’ve got on tap for next week. In the meantime, stay warm. And of course, eat soup.

Thanks, everyone.

Week 15: And so we come to the end

There was so much going on at last week’s final Soup and Bread (and Pie) that wrapping it up has proved a challenge. Do I lead with my new hero, Hot Doug Sohn? Doug showed up bright and early as we were still setting up tables. He brought along two large pots,  one bursting with 20-sausage chili, the other brimming with tortilla soup. He brought his own burners. He dished up bowls of deliciousness till the bitter end, then stuck around to clean up. We couldn’t get him to sit down and have a beer! He even helped count the cash. Doug, you win. You really are the nicest guy in Chicago food.

But I don’t mean to shortchange the contributions of the rest of the soup team. Take Allison Stout, over there on the far right. Last Wednesday morning I was fretting, fearful of a looming soup shortage. I Twittered my anxiety to the world, and Allison responded in a flash. “Off today and could bring by some potato soup. Let me know.”  Voila! Another soup, social media-style. Thank you Allison! You also win. As of today, I just heard, she is gainfully employed as the CEO of Hoosier Mama‘s savory quiche and pot pie program. Lucky duck.

Of course, between Doug and Allison, our friends at Swim Cafe (who came through this week with an artichoke and green pea soup), the surprise chili contribution of our neighbor Dan Blue (recipe for “Crazy Dan’s Hot Aged Chili Cooked With Hydrogen” coming soon), and the scheduled soup stylings of the rest of our cooks, there was no actual soup shortage. Christine Garcia, in the bottom-left corner there, produced a pot starring this season’s stealth ingredient, hominy. Specifically a smoky white bean-chipotle-hominy soup whose complex balance of flavors (there’s also a lot of garlic and cumin involved) belies its alleged simplicity. And Josh Hudson stifled his inner carnivore to produce the nutty, vegan “Iranian Enrichment Program” soup, a chickpea, spinach, and sun-dried tomato concoction shot through with … spices. When he gets me the recipe I’ll tell you exactly what spices.

Cheesemonger Brad Bornac paid tribute to the arrival of tiny baby Olive with his Olive Tortellini in Basil-Parmesan Broth, a spin on a family favorite called Ravs in Broth. And Hideout talent booker Jeanine O’Toole honored her Irish heritage with a vegan curried carrot soup she dubbed Carrots O’Toole. Because, you know, the Irish are so famed for their curries. And their vegan cookery. Both Brad and Jeanine have already sent along their recipes (win!) and I should have those up soon.

But — wait — here I am going on and on about soup and neglecting not just bread, but our special guest star, pie! The fantabulous Sheila Sachs, who also produced a light and springlike vegetable-pesto soup last week in honor of cookbook donors the Gills, rounded up a stellar array of bakers to contribute pie. And cookies. And cake. The above photo was taken before half the night’s baked bounty arrived —  but note tasty “free spinach brownies” at bottom right. All our bakers are winners, but Henry and Beckett? Ultrawin.

We also had a overflowing basket of Soup and Bread-themed minibrownies, courtesy of the lovely Liz Tamny.

And the piece de resistance: the Soup and Bread Crock Pot Cake. Courtesy of mad genius baker Celeste Dolan and her partner in crime Devon Bergman. Inside: layer after layer of chocolate cake and chocolate buttercream. Allegedly, one soup-hungry guest tried in vain to take the lid off this crock to see what lay inside. I really wish I had seen that.

I’d also like to take a moment for a heartfelt shout out to Rida Shahin, Clare Kellam, and the rest of the staff at La Farine. They have graciously donated bag after bag of bread to the cause this winter, and if you’re not hooked on their chewy, salty ciabatta by now you really don’t know what you are missing. Stop by the bakery some time (@ 1461 W. Chicago) and find out; they’re the nicest people southeast of Doug, and seriously skillful bakers to boot. Thank you so very much, Rida. You win too!

The weather last week was fantastic, allowing us to spill out onto the patio. A good thing, since a slew of regulars and newcomers, like my buddy Lilli, above, turned out to sample the night’s extensive menu. And, thanks to the generosity of this big and happy crowd, we raised a glorious $526 for Ravenswood Community Services.

And so, we come to the end of this action-packed soup season. But … not really. There are more recipes to come, and another cookbook to write, and plans for summer soups to confirm. And, of course, there’s bingo. Stay tuned for more on bingo, and much more on soup. And thank you so much for sticking around through Soup and Bread 2010. It was pretty awesome, all around.

Week 11

I’ve been trying really hard not to read anything into the fact that Paul Kahan made soup for us on the same day that Alex Chilton died. Because despite that sad, freaky coincidence, it was a night of Big Stars.

Erm, did I mention that PAUL KAHAN MADE SOUP THIS WEEK?

I was a little worried that between Kahan, the gorgeous weather, and the annual holiday of the green plastic hats, we would be mobbed. So I got to the bar superearly to make sure everything was set up with time to spare. (Big ups to surprise assistant Derek Erdman, who apparently didn’t have anything to do at 4 PM besides haul folding chairs around the Hideout. Thanks Derek!)

And then — whether thanks to foresight, or the fact that it was quite possibly just almost too warm for soup, or who knows what — chaos did not ensue. Sure, it was busy, but manageable-busy. Pleasant, bustlin’, soup-lovin’ busy — and just a great night all around.

That’s Kahan, above, “sexing up” a bowl of his silky yellow split pea and truffle (!) soup with croutons and fresh pea shoots.

And here’s our entire magic soup crew.

On the far left is Susannah Kite Strang, following up last week’s fresh pea soup with a pot of yummy vegetarian minestrone that featured a very generous stuff-to-broth ratio.

Next to her is Immediate Sound Series curator Mitch Cocanig. “Oh, great,” Mitch moaned, after he peered into PK’s soup pot. “You made split pea soup too!?!” But they were both delicious, and totally different — Mitch’s green and rustic, and full of smoky ham goodness thanks to a hock that he “boiled the shit out of” for six hours.

On the other side of Kahan is our very own Sheila Sachs, who spent *days* slaving over a pot of her mother’s shrimp and red pepper cream soup. This was a project that entailed taking the Montrose bus over to the Fish Guy, where she bought ten pounds of fish bones, and then hauling those bones back home and stinking up her house with the stock. The soup itself is made with 8 pounds of shrimp procured from our neighbors at Plitt Seafood, via our other neighbor Dan Blue. Thanks, Dan!

Next to Sheila is Trea Fotidzis, with the much-anticipated Polish dill pickle soup, a Soup and Bread first! Mitch helped with this one, shredding 52 pickles by hand the night before. It was *great.* Very old country and not weird at all. Refreshing, like cucumber soup, but, you know, pickled.

And on the end is Kent Kessler, with a fragrant pot of pork and hominy chili. Hominy, like butternut squash and tortilla soup, is a recurring theme this year. This was *massive* — spicy and rich, and topped with a piquant salsa of onions, jalapeno, and cilantro and a crumble of salty cotija cheese.

Bridging the gap between soup and bread, and St. Patrick’s Day, was another stellar bread pudding, courtesy of Celeste and Devon. Rich and savory,  this one was packed with brussels sprouts and corned beef!

We also had another bagful of baguettes from La Farine, and platters of challah from Chef Kraus’s pastry students at Illinois Institute of Art. Some of their challahs were shaped into traditional braids; others were fancifully blobby. And a few were just downright adorable:

But this little guy proved too tempting for someone, giving rise to the night’s great mystery: Who stole his snout?

Staff members from Inspiration Corporation,  beneficiaries of this week’s donations, turned up with literature and, hurray!, plates of cookies. Inspiration’s probably best known as the organization behind Inspiration Cafe, in Uptown, and the Living Room Cafe, in Woodlawn — both of which provide restaurant quality meals and supportive services, including food-service job training at the associated Cafe Too, to homeless Chicagoans. Thanks to you Soup and Bread raised a tidy $359 toward their efforts. Thanks, everybody!

Next week a team from LTH Forum takes over Soup and Bread. I don’t know exactly what’s on the menu, but I think I heard something about a reprise of last year’s mulefoot pozole, and LTH founder  Gary Wiviott has already sent me his recipe for his mother’s kneifla, or beef soup with drop dumplings. With that much culinary know-how in the house, you know it’s gonna be good.

And, lastly, a reminder: We were slated to wrap this up March 31, but due to overwhelming demand among would-be cooks, we’ve extended Soup and Bread until April 14. Still, that’s just FOUR WEEKS away. Don’t miss out on all the exciting spring soup action!

See you next Wednesday. Recipes coming soon.

Onion and Gruyere Bread Pudding

From Celeste Dolan/Celestial Kitchens

[Ed: More fun with stale bread! Nuff said.]

Ingredients

2 yellow onions, sliced

1 tablespoon butter

1 tablespoon olive oil

kosher salt

4 tablespoons (2 ounces) unsalted butter

Freshly ground black pepper

6 cups 1-inch-cubed crustless brioche

6 cups 1-inch-cubed crusty white bread

1 tablespoon finely chopped chives

1 teaspoon fresh thyme leaves

3 large eggs

3 cups whole milk

3 cups heavy cream

freshly grated nutmeg

1 cup shredded gruyere

Preparation

Place a medium sauté pan over medium-high heat, add butter and olive oil to pan. Add sliced onions and saute until caramelized, about 30 minutes. Adjust salt and pepper to taste.

Preheat oven to 350 degrees. While onions are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

Add onions, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until set and top is brown and bubbling, about 1 1/2 hours. Internal temp should be 170 degrees. Serve hot.

Week nine

Check out those buns! Or, erm, rolls.

Yes, I finally bought a new, better camera. Let’s hope I don’t drop it, lens first, like I have the last two. Because, seriously? My clumsiness is getting expensive.

Those luscious lumps of dough, above, are black sesame-sea salt rolls from Chef Kraus’s Elissa Narrow’s baking class at the Illinois Institute of Art; Rae and I are heading down there tomorrow for an open house and to say THANK YOU to all the students for helping bring bread out of the Soup and Bread shadows. Hopefully I will have more photos.

And, speaking of bread — I have a special place in my heart for delicious things made with stale bread. Apparently Celeste does too, because she decided to break in her brand-new chafing dish with a giant pan of Gruyere-and-caramelized-onion bread pudding (above), made from some leftover bread from a few weeks back. What’s better than food from stale bread? Food from stale bread topped with melted cheese. I’m working on getting the recipe.

Between Chef Kraus and the kind people at La Farine, we were rolling in bread (and rolls) this week, but the sweet side of baking was underrepresented — until Sheila SHOWED UP WITH PIE. Specifically, an apple pie with a crumb topping loaded with cinnamon and sugar. YUM! So good. Recipe on that also coming soon.

And, oh yeah! The soup. Pictured here, from left to right, are this week’s marvelous team of soup cooks:

Chris Carollo, who’s working hard building support to establish a community supported kitchen (or more than one!) in Chicago. He brought savory beef stew that, he admitted, was more labor-intensive than anticipated. You could taste the difference.

Cara Tillman, who brought a smoky pork pozole built on one of the tastiest pork broths I’ve ever encountered in all my soup travels. Not a lick of fat, but so dense with flavor!

Camille Severino, who organizes the annual Jambalaya Fest at Fitzgerald’s, brought a hearty vegetarian minestrone. Sadly, that’s all I can tell you, because before I got a taste it was gone, gone, gone.

And, on the end, representing the crew of Gapers Block‘s Drive-Thru section, editor in chief Andrew Huff and his wife Cinnamon Cooper, whose Everything Cast-Iron Cookbook comes out later this year. Congrats, Cinnamon!

With help from Drive-Thru editor Robyn Nisi and a couple other folks whose names I missed, Andrew and Cinnamon whipped up THREE soups:

Sweet and Sour Tomato Soup with Cabbage and Sausage (!!!)

Roasted Tomato Soup (a reprise from last year)

and West African Sweet Potato and Peanut Soup, which is featured in Cinnamon’s book and — Brandy and I agreed — was a deliciously odd texture, sort of like pumpkin pie filling if it was made with peanut butter.

Strangely, it didn’t seem that busy this week, but all the food was GONE by 7 PM. My apologies to anyone who missed out — it’s so hard to gauge how much soup we need, and balance that against how much we can handle! A year later I think we’re still figuring it out.

But, still, even if traffic was slow, we raised $327 for Catholic Charities. So maybe I just wasn’t paying attention and there was actually a mob in the back room. It’s not out of the question.

Check back this weekend for at least some of these recipes. And see you next week!

Week seven

February 17, 2010: The night of no vegetarian soups.

I’d like to just take a moment to address the issue, which most of you were pretty gracious about, though a few were a little miffed.

Every week I try to ensure that there will be at least one vegetarian soup on the roster. But, as the cooks are volunteering their time and their ingredients, I don’t feel it’s right to tell them what to make. This is supposed to be fun and fulfilling for cooks and eaters in equal measure!

That said, this week was an anomaly. Two cooks dropped out at the last minute: one I knew was a vegetarian, the other I’m not sure about, but, regardless, I was scrambling to make sure we had enough of *anything* to eat this Wednesday. The vegetarian thing?  It fell through the cracks.

So I am very, very sorry if anyone came to Soup and Bread this week and was disappointed. We certainly don’t want anyone to go away hungry! But I do also feel that the unscripted, roll-the-dice-and-take-your-chances aspect of Soup and Bread menu planning is part of the deal. I mean, it’s free soup. Some weeks we wind with 6 vegetarian soups; other weeks (like this one) even the purest-looking stews have chicken stock hiding beneath their chickpea and lentil trappings. What’s a girl to do?

L-R: Tamiz, Chuck, Andrea, Luke, and Megan

Anyway — as I said, most people were gracious about this weird fluke. And the soup we did have was awesome. On with the recap!

On deck:

Tamiz Haiderali, chef and owner of Treat Restaurant, with a creammmmy goat cheese bisque.

Chicagoist food and drink editor Chuck Sudo, with smoky chicken and sausage gumbo. Sadly, his hoped-for cornbread decided to stick to the pan and stay home.  Sometimes food has a mind of its own.

Lost in the Supermarket‘s dynamic duo of Andrea Deibler and Allison Stout, with their own corn muffins and some seriously beefy chili (though, I thought they were bringing potato-leek soup?).

Writer, designer, and caterer Luke Joyner, who at one point told me he was cooking up some roasted garlic soup, instead whipped up one of our most x-treme soups ever, a dark, funky, turkey-and-stout soup served with pistachios, fresh raspberries, and chocolate chips.  Whoa. He also brought some homemade ciabatta.

And, holding down the end over there, registered dietician and Chicagoist writer Megan Tempest, with a protein-packed Moroccan chickpea and lentil stew. (Check out her nice writeup here.)

I should have recipes for this wild and woolly bunch of soups up soon — and breads too, I promise. I have a major backlog of recipes provided by busy baker Rae Hill that I still need to transcribe. (Did I mention that I’ve also been floored by this damn cold that’s going around?) But, that rockin’ Parmesan bread is first up, I swear.

This week Chef Kraus’s class generously provided 15 loaves (!), a mix of Normandy Apple, Sweet Rustic, and Country Wheat breads. This was a hearty supplement to the baguettes and ciabatta donated by our friends at La Farine Bakery. They don’t have a website, but Here’s a good overview of their outfit from LTH Forum’s happy_stomach, who’s spearheading plans for an all-LTH Soup and Bread night on March 24.

Celeste and Devon also came by with truffles and bacon pralines (!!) left over from Celeste’s Valentine’s Day sale and tasting last weekend at Juicy Wine Company. I couldn’t make it out of bed to attend, but she says there may be another one in the works for next month. We’ll keep you posted. Because, holy cr*p those truffles were good.

Also in the house, Erin Stephens, director of volunteers for Lakeview Pantry, on whose behalf we raised a whopping $551, setting another new Soup and Bread record.  Frankly, folks, it didn’t *seem* that crowded — I can only guess that even the disappointed vegetarians tossed a little somethin’ in the pot. Otherwise where’d all that cash come from? (Seriously, you people rule.)

And, that’s all for this week. Next week: so much vegetarian soup the carnivores will revolt. I promise. And I’ll post that schedule soon.

Week 6

L-R: Hugh, Roger, Robin, Kelly, the masked souper

Thanks to the snow we had a small but cheery turnout this week — which just meant there was plenty of soup to go around! And, thanks to my poor communication skills, we were down one soup from the planned six, but, thankfully, Mike Sula covered the gap with a surprise second soup that … well … I think he’s going to write about it eventually so I’ll won’t steal his thunder. Let’s just say it was a Soup and Bread first. And very boney.

Mike’s already provided the recipe and backstory for his other soup, a Slovak mushroom-sauerkraut concoction adapted from a recipe pinched by his father’s cleaning lady from her sisters-in-law, over on the Reader’s food blog. I’ll get that up over here  whenever I get over this godawful cold and manage to dig out from under a sudden avalanche of recipes. Not that I’m complaining. Bring on the recipes!

Also on deck:

The talented and eloquent Hugh Amano, of Food on the Dole, with a pork dumpling soup built around a Frankenstein’s stock of pork neck, chicken bones, extra lamb stock, and dashi.

Personal chef Roger Greene, with Linguisa Sausage, Cheddar Cheese, and Oranjeboom Lager Beer Soup, possibly the most snowstorm-friendly pot ever.

The Vegetarian Librarian Kelly Reiss, with not just a hearty vegan white bean soup but delicious vegan cornbread and adorable preprinted recipe cards to boot. The recipe’s already up on her own blog, over here.

And, last but not least, Sound Opinions producer and soup fan Robin Linn, whose roasted garlic soup with spinach and Parmesan was really terrific. In her words, “Not suitable for Valentine’s Day, but great for colds.” I wish I had some right now.

We also had a dense, rich chocolate tart baked by Celeste, and lots of bread donated by our friends at La Farine Bakery on Chicago Avenue, as well as breads and cheesecakes from Rae Hill and her fellow students at Illinois Institute of Art. Rae’s given me a pile of bread recipes to transcribe, and let me tell you the very first one is going to be for the amazing Parmesan bread. Seriously, Rae. People were moaning.

As I said, it was a mellow crowd, but those who did manage to dig out and make it to the bar also dug deep into their pockets. I was pleasantly surprised to empty the donations bucket and find $250 in there. It’s all going to Casa Catalina, the food pantry run by Holy Cross/Immaculate Heart of Mary Parish in Back of the Yards. Thanks, y’all.

See you next week!

Thai Eggplant and Chicken Soup

From Celeste Dolan

6 to 8 servings

1-2 inches peeled golanga root

1 stalk lemongrass, pounded

6 keffir lime leaves

1 tablespoon grated ginger

6 cups chicken stock

1 tablespoon red curry paste (this is a very average amount so add less if you like it not so spicy, more if you want your ears to burn up and fall off)

1 can coconut milk

1 can straw mushrooms

1 can sliced bamboo shoots

3 chicken breasts, sliced in 1-inch chunks

6-8 thai eggplant, quartered

3-4 teaspoons fish sauce

1 T sweet chili sauce

1 T lime juice

1 t brown sugar

thai basil, thinly sliced

cilantro, finely chopped

Combine golanga root, lemongrass stalk, lime leaves, ginger, red curry paste, and chicken stock in stock pot. Bring ingredients to a boil and then simmer for 30-60 minutes making sure liquid doesn’t evaporate too much.

Remove golanga root, lemongrass stalks, and lime leaves. Add coconut milk, mushrooms, bamboo shoots, and chicken. Simmer until chicken is cooked through, about 5-10 minutes. Add eggplant, fish sauce, chili sauce, and brown sugar and stir to combine.

Add thai basil and cilantro to taste. Adjust flavors to desired spiciness/sweetness by adding more red curry paste and/or sweet chili sauce. Serve warm.

Variations:

1.Add more coconut milk and cut back on the stock and you get a thicker more panaang-like mixture, which can be served over rice.

2.Switch out the chicken with shredded red pork from Sun Wah BBQ on Argyle and pour over cooked rice noodles.

3. Switch out the chicken with shrimp, and maybe add some fresh pea shoots for garnish.

4. Vegans/vegetarians can use veggie stock and tofu.

5. Beef doesn’t really work with this, but doesn’t mean you can’t experiment with some other base.