Thanksgiving Tips From The Bear

[badatmath]

I already did.

[Rottersod]

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can someone give cliff notes

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Barry's recipe for butternut squash soup and life lessons on picking up girls in the produce section. All geared for the poker degen. A must listen.

[SamuraiJon]

LMAO at badatmath's pic. A+++++++++++++++++++

[bobdogbobdog]

top grade!

[glimmertwin]

Barry's taught me so much, now's my opportunity to return the favour:

Extra-virgin olive oil comes from the first cold pressing of the olives, and has an acidity of less than .8%. Consequently, it's the best tasting of the olive oils and cannot contain any refined oil. You don't want the refined [censored] because the heat caused by mechanical extraction changes the chemistry of the oil.

Virgin olive oil has an acidity of 2% or less and tastes very good, it just isn't the very finest. Usually comes from subsequent pressings, but also can't contain refined oil.

Pure olive oil is a blend of virgin or extra virgin and refined olive oil. This stuff is the cheapo stuff usually used in cooking

[hime]

Barry, plz a written version of the recipe.

[barryg1]

[ QUOTE ]
Barry, plz a written version of the recipe.

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This whole thing started because Scott Huff and Alex Enriquez (both top pokerroad jokesters) sounded a red comedy alert on the morning of the day before Thanksgiving. They thought it would be hysterical if I red a recipe and put it on Tips from the Bear.

They searched for funny recipes and gave me a choice of reading about Butternut Squash Soup or Cranberry Chutney.

I chose the soup recipe, and each time I read it I made mistakes, but also came up with new things to throw in, the last being the Eugene Todd Bro inside joke.

Here is what they expected me to read deadpan. I hope everyone agrees my embellishments helped.

BUTTERNUT SQUASH SOUP
extra virgin olive oil
1 stick butter
1 or 2 large sweet onions, chopped
½ large fennel bulb with "fern"
1 large butternut squash
2 large carrots
white wine or Zinfandel
fresh sage
4 cans chicken broth (may use low sodium)
Pour generous amount of olive oil to cover bottom of a stock pot.
Add 1/4-1/2 stick butter. Heat over low-medium heat.

Add chopped onion. Cook until translucent.

Clean fennel bulb and the fern (the fern is the top, finely-leafed
portion of the fennel) under cold water and pat dry. Detach some fern
from stems, discarding stems (they can be pithy).

Chop bulb, discarding tough outer layer. Add chopped fennel bulb to
onion and continue to sauté over low heat, stirring occasionally.

Peel squash and carrots. Cut squash into medium sized cubes; slice carrot.

Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and
sprinkle with pepper (use white pepper if available).

Turn heat to medium, add 1/4-1 cup wine to onion and fennel; cook until
alcohol "burns off", approximately 4 to 5 minutes.

Add carrot and squash to pot. Add 4 or 5 cans of chicken stock and
remaining butter. Cover and bring to a slow boil.

Mince several sage leaves and chop reserved fennel fern. Add to pot.

Reduce to simmer, and cook until vegetables are very tender.

Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg,
ginger, if preferred.

Remove soup from heat and puree with hand mixer/blender.


P.S. I've heard they have other holiday plans for me.

[barryg1]

"red a recipe"

Actually it was read, not red.

Barry