Posted on 12/30/2023 5:30:11 AM PST by Diana in Wisconsin
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The French explorers have been here since the 1600’s, back when their men were MEN and not the cheese-eating surrender monkeys of today. ;)
They were basically fur traders:
“French explorers first reached Wisconsin in the 17th century. Most came in hopes of discovering new paths to the Pacific Ocean and the Gulf of Mexico for trade and transportation. These early explorers inspired many other traders and missionaries to come to Wisconsin in the late 17th and 18th centuries. They also began the fur trade that would dominate Wisconsin’s economy for two centuries.
Interpreters Etienne Brule (ca. 1592-1632) and Jean Nicolet (1598-1642) were both sent west early in the 17th century by Samuel de Champlain, the governor of New France, to see if a water route to the Pacific existed.
Brule may have been the first European to visit Wisconsin. In 1622 or 1623, he traveled around Lake Superior. Because the account of his trip was written from hearsay after his death by Gabriel Sagard-Theodat, Brule’s exact route is not known. Further details about Wisconsin appeared on Samuel de Champlain’s map of New France in 1632. This information probably came to Champlain from Brule.
Nicolet reached Wisconsin in 1634. He landed at Red Banks, near Green Bay. Brule and Nicolet never found the river leading to the Pacific they were searching for. But they did find that the Midwest was a very rich source of furs. The French realized they could turn a handsome profit if they brought furs to Montreal and shipped them to France. But they had to wait until mid-seventeenth century Iroquois attacks ended.”
Diana here: Brule and Nicolet never found the river leading to the Pacific they were searching for...because it was the mighty Mississippi River that they needed!
It was found years BEFORE on May 8, 1541, south of present-day Memphis, Tennessee, when Spanish conquistador Hernando de Soto reached the Mississippi River.
Obviously communications weren’t like they are today, and there wasn’t some sort of ‘website’ for Explorers to share information. ;)
https://www.wisconsinhistory.org/Records/Article/CS388
Canning soups is a good deal because you end up consuming the liquid too which is where a lot of the nutrients end up in canned goods.
With canned green beans and the like, most people just heat it and pick out the veggies with a slotted spoon for serving and don’t consume the liquid. Either that or drain first to use just the veggies in a recipe, like for green bean casserole.
We had a half pit bull dog that was a green bean juice lover so at least it didn’t go down the drain in those cases.
A decent vegetable soup can be made from canned goods, including liquid. One of the canned goods can be stock.
Meat stock, canned veggies with liquid. Bread or crackers to go with it.
Map of territorial claims in the mid 1700s
French influence can be seen in the current city names and the size of France's claimed territory shows how well traveled and influential they were. We wouldn't be the USA and Canada wouldn't Canada be without them. The American Revolutionary War, the Industrial Age and a couple of world wars changed a lot of things since this map.
Couriers de Bois Radisson & des Groseilliers. Frenchmen who started working with the English and founded the Hudson Bay company. (Painting by Fredrick Remington
Mushroom Soup Gratin! (Essentially French Onion Soup with mushrooms.)
https://sophnstuff.wordpress.com/recipes/mushroom-soup-a-la-gratinee/
I don’t disparage them a thing. I LOVE where I live and if it took the French to make Wisconsin what she is today, so be it. :)
Also, every Wisconsin Kid of my generation LEARNED this in school.
Sadly, they have no TIME for teaching this kind of ‘foolishness’ these days. It’s all about ANYTHING but actually educating you or teaching you where you came from and blaming Whitey for all of your current self-induced problems. :(
*Steps Off Soapbox* :)
And then France gave it all away for about $1.50 in ‘The Louisiana Purchase!’
I ‘learnt’ THAT in school, too! :)
Since this thread has gone south, let’s bring it back with a recipe for Jean Nicholet:
Slow Cooker French Onion Soup (I have made this! It ROCKS!)
https://www.allrecipes.com/recipe/228859/slow-cooker-french-onion-soup/
All I said was booyah. LOL
However things really went down and ended up, we can all agree on food(big ag excluded). Growing, hunting, foraging, trapping, fishing, storing, cooking and eating.
Looking at lists of soups and stews, with some exceptions, we all seem to make variations of the same things.
Everyone’s got a version of beef stew or vegetable soup or some soups made with cream and/or seafood.
And many were created in large cooking vessels for a sizeable group of people. It’s a booyah pot, it’s a cauldron, it’s a kettle.
It’s a big dang pot and we’re makin’ food. You hungry or not?
Gotta BRAG on the soup I made yesterday FROM LEFTOVERS.
I had 3 cups of homemade beef stock that I was thawing out for something else. I had about 1.5 cups of Wild Rice and Mushroom Pilaf and 3 cups of leftover gravy (Yeah, I know: LEFTOVER GRAVY!?!?) from something I crock-potted earlier in the week.
Put those ingredients in the Stock Pot, added some milk and seasonings and it. was. awesome!
Diana’s Wild Rice & Mushroom Soup :)
If you want to start from scratch, calories be d@mned:
https://www.tasteofhome.com/recipes/mushroom-wild-rice-soup/
Once you know the ‘mechanics’ of cooking, the sky truly IS the limit! :)
I don’t use my Instant Pot nearly enough and it’s a ‘resolution’ of sorts to get it into the rotation every week - along with my bread machine - for the winter months.
Was so HAPPY to find this list of soups/stews/chili from ‘The Pioneer Woman.’ Some recipes are Instant Pot and some are Slow Cooker. (Crock Pot)
It’s a slide-show, but if something looks appetizing to you, you can click through to get the recipe.
https://www.thepioneerwoman.com/food-cooking/meals-menus/g32211631/instant-pot-soup-recipes/
I’m going back over this thread for some yummy soup ideas. This one is on my list to try. Thanks!
Glad you liked it.
Sadly, Wisconsin schools have no TIME for teaching our great history, these days. It’s all about ANYTHING but actually educating and mostly blaming Whitey for all of your current self-induced problems. *Steps Off Soapbox*
Shame.
This has been a fun thread, for sure! :)
I’ll be buying more hams because they go a long way.
One definition of eternity.....a baked ham in the fridge.
This one sounds like a keeper, also. Thanks!
I’m late to reading the thread through. That looks like a keeper! Thanks.
20 Minute Spicy Sriracha Ramen Soup
Transports you to spice heaven, so simple and easy, and budget-friendly.
INGREDIENTS 2-2.5 oz packets cheapo ramen noodles 1 tablespoon ea sesame oil, garlic, ginger, both minced 1 cup white part spring onions 2-3 tbl tomato paste/puree 3-5 tbl Sriracha sauce 1 tbl soy sauce ½ tsp white vinegar 2-3 c veg broth, garnishes.
INSTRUCTIONS Cook heated sesame oil, minced garlic and ginger til fragrant. Saute chopped white part spring onions a few minutes. Add tomato puree or paste, cook stirring regularly. Pour in ½ cup veg broth/chicken broth/water. Btb.
Now blender. Pour pureed broth back into pan. Pour in the remaining broth. Add Sriracha sauce, soy sauce and white vinegar and give it a stir. Once the broth starts boiling add ramen noodles and wait for few minutes. Stir well and let it boil till ramen noodles are perfect cooked, firm but cooked. Pour the soup into bowls. Garnish with fresh coriander leaves, sliced Jalapenos, green part spring onions and soft boiled egg. Serve immediately
NOTES Make it a meal w/ chicken, beef, prawns. Portobellos or other mushrooms are good.
Make it as spicy as you like. Add more or less, sriracha.
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