Cooking With The Trews
Homemade Turkey Soup
Canadian band The Trews arrived in the country this week and hit the road the day after landing for their national tour to celebrate their brand new EP, “…thank you and I’m sorry”. Out now through Bumstead/Code One/MGM. The extended eight track EP features the bands take of Aussie legend Paul Kelly’s ‘Leaps & Bounds’ and a kick-ass version of their track ‘Poor Ol’ Broken Hearted Me’ with help from good mate Shannon Noll.
The Trews have a handful of shows left: Sunday 28 October @ Beaches – Thirroul NSW, Thursday 1 November @ Ding Dong – Melbourne, Friday 2 November @ The Loft – Warrnambool Vic, Saturday 3 November @ Jive – Adelaide, SA & Monday 5 November @ Hallam Hotel – Melbourne Vic with SHANNON NOLL
We caught up with bassist Jack Syperek to find out what he likes eating on tour and what his dream rider would be:
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
When I was growing up my favorite thing was a peanut butter and jelly sandwich with a glass of milk while watching Sesame Street.
What dish or cuisine do you most like to eat on tour and why?
Either a hamburger and fries or spaghetti and meatballs. both are pretty good even when they are not done that great. and when they are great they are my favorite, anyway.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
I really don’t have a taste for liver and onions, though I’ve given it many a chance. I think we were coaxed into eating it once a week for its iron properties when we were kids, but I would sit there for hours no matter how much ketchup I put on it. maybe I have one more try left in me.. also I really don’t like beef-tripe. not much of a story, just ordered a soup at a vietnamese restaurant once and didn’t know what it was. yuk
What type of food do you make sure to avoid before a gig or going on stage?
I try to avoid eating much of anything before a gig.
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
Raw oysters, boiled lobster (still in the shell), stuffed peppers, mashed potatoes and apple pie.
What has been your biggest cooking disaster to date?
It’s hard to say, cos I’ve had many.. I’ve burned some things, put too much spice in others; I’ve tried to cook a lot of things without any direction so it can go pretty bad even if it looked like it was gonna go good.
When you tour overseas, what food from home do you miss the most?
Oh, I don’t know, I’m pretty open to new things so I don’t spend much time missing things. however there is something comforting about what your used to.
This is your last day on earth, what is your final meal?
Uh, I’m gonna go with something really simple, that’s homemade turkey soup (like real broth boiled from the bones and lots of vegetables) and buttered toast.
1 leftover turkey carcass (from a 10- to 12-pound tur
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 Spice Islands® Bay Leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted
Homemade Turkey Soup
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves.
Slowly bring to a boil over low heat; cover and simmer for 2 hours.
Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves.
Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces.
Add turkey and cream soup to broth; heat through.
Serve with Buttered toast.
Yield: 8-10 servings
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