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Favorite Soup?


Smizzy

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I would probably have to go with corn chowder. Yeah, you can start with the jokes now but it's seriously some good stuff especially with a little bit of bacon crumbled on top. :headbang:

well i'm never one to dissapoint alk so here goes:

:rl: ain't it great when you can grow yer own soup :rl:

sorry thats all I got

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Dude... you are a Juventus fan? Damn, I can no longer loathe you. :D

Not sure if you recall, but I am literally off the boat--1960 from the Cristoforo Colombo (Italian Line). My Dad has been a Juve fan since he was a kid in Italy. I usually root for FC Parma, since they are from my region. Problem is that those clowns were relegated to the second division after last year's disaster of a season. I'll support Juve until Parma comes back up, which might be in 20 years.

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I just did a huge double take on your post. I thought--seriously--that it said, "made men go down on me". I was, like, is GG saying this? LOL. You will appreciate this: My wife admitted that this Ginz makes better matzoh balls than her mom. Fluffy as a porn set, GG. The only difference to my soup stock is using dill and parsnips instead of thyme and carrots.

who doesnt use dill and parsnips? i actually have never used thyme. though i do put carrots, celery and onions..

i also initially leave the skins on the onions to deepen the color of the soup. i prefer my matzoh balls a bit more dense then fluffy.. but i can do fluffy also. Do you know what gribenes is? depending on the crowds preference ... i throw a little gribenes in the middle of each one.. a regional taste.

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who doesnt use dill and parsnips? i actually have never used thyme. though i do put carrots, celery and onions..

i also initially leave the skins on the onions to deepen the color of the soup. i prefer my matzoh balls a bit more dense then fluffy.. but i can do fluffy also. Do you know what gribenes is? depending on the crowds preference ... i throw a little gribenes in the middle of each one.. a regional taste.

Another astute cook. I also hunt for onions that have the deepest golden skin for the same reason. My Mom even asked me how I get my stocks so dark. I finally relented and told her, but only after she took my brother and sister out of the will. I tend not to use both carrots and celery as they tend to make the stock too sweet for my taste, especially since I reduce some of the stock to make--and freeze--a demi glace. I had never heard of gribenes, but just looked up the term. They sound delicious, and a great trick for the matzoh balls. I might surprise my mother-in-law with that one. Thanks.

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Italian Wedding Soup..although I had Borst (spelling?) for the first time this summer during a block party at my parents. The new neighbors were off the boat Polish and they sat me down, threw a scotch and soda in my hand and served me homemade borst (borscht? borstcccchhhh? beeeooottttcchhh?) and some other Polish foods I can't recall the names for.

Borsth (boxxctthhh? berrrtthh? boris?) is awesome!

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