On 10/27/2019 9:06 AM, John Kuthe wrote:
> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>> On 10/27/2019 8:10 AM, Gary wrote:
>>> Julie Bove wrote:
>>>>
>>>> It was the bread in it that made it no good. I
>>>> don't like crackers in soup either.
>>>
>>> I don't particularly care for a watery soup.
>>> Chicken noodle soup for example. It's just noodles with
>>> lots of watery broth.
>>>
>>> I'll often stir in a beaten egg at the end to make
>>> a "feather soup." A bit more body and a bit more nutrition.
>>>
>> IOW, egg drop soup. Of course Julie can't eat eggs.
>>
>>> Sometimes, I also crush 2-3 saltines and put them into
>>> the bottom of the bowl before adding the soup.
>>> Stir and enjoy.
>>>
>> For broth-type soups I prefer crackers that float on top. Oysterettes
>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>> oyster crackers because they aren't as large as the ones in 1950's
>> Brooklyn). They're little round saltines. Sure, they get stirred in
>> but that's merely a result of dipping the spoon in to get some of the
>> soup. I don't intentionally sink them or let them get all soggy. But
>> hey, that's just my take on crackers with brothy soup.
>>
>> Jill
>
> And they are little HEXAGONS! know why? NO dough waste! Hexagons are 100% congruent!
>
> John Kuthe...
>
Congruent food is healthier too. I'm making congruent pork chops tonight.

jmcquown wrote:
>
> For broth-type soups I prefer crackers that float on top. Oysterettes
> "soup & oyster crackers". (*someone* may chime in and say they aren't
> oyster crackers because they aren't as large as the ones in 1950's
> Brooklyn). They're little round saltines.

I used to buy occasionally the oyster crackers. No salt on
them though.

So funny one day long ago, my young daugher wanted some
saltines for her soup. I told her we were out of saltines
but I did have a box of oyster crackers.

She immediately replied, "oh that's sick, Dad!"
Turns out she assumed they were oyster-flavored
crackers. LOL


> Sure, they get stirred in
> but that's merely a result of dipping the spoon in to get some of the
> soup. I don't intentionally sink them or let them get all soggy. But
> hey, that's just my take on crackers with brothy soup.

My favorite soup is Hot and Sour soup and they always come
with a pack of fried crackers that you add to the soup
right before you eat it. You eat it all before they get
soggy.

"Cindy Hamilton" wrote in message
...

On Sunday, October 27, 2019 at 10:47:59 AM UTC-4, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, October 27, 2019 at 12:56:19 AM UTC-10, Ophelia wrote:
> > ===
> >
> > Thanks Saved to read later
>
> I'm also making some Okinawan shoyu pork. I'm using pork belly which is
> traditional. Interestingly, you mentioned that pork has a strange funky
> taste to it. Okinawan shoyu pork has some techniques to deal with that.
> Firstly, the pork is boiled in water and then the pork is rinsed and
> boiled
> using fresh water. Ginger can also be added to mask the taste. Shoyu,
> sugar,
> and sake, also helps mask that taste. Interesting, eh?
>
> ====
>
> Hmm I will definitely follow that recipe with the 'boil in water'!
>
> Ginger no I don't have any Sake, is there anything I can use instead?

Any dry white wine should do.

Cindy Hamilton
===

Thanks.

On Sunday, October 27, 2019 at 2:43:30 AM UTC-10, jmcquown wrote:
> On 10/27/2019 2:14 AM, Julie Bove wrote:
> >
> > "dsi1" > wrote in message
> > ...
> >>
> (snippage)
>
> >> Soggy bread is a funny thing to serve. Cheese at the bottom of some
> >> soup is funny too but it's okay, I guess. I should try making this
> >> soup since the one I had was a pretty boring experience.
> >
> > I just stir it up. I must say that I don't normally like bread in soup.
> > I kept trying to make gazpacho and...yuck! Then one day I found some
> > bottled stuff at the store. It was a hot day. I chilled the bottle and
> > drank it straight from. It was yummy! It was the bread in it that made
> > it no good. I don't like crackers in soup either.
>
> Odd choices of soups if you don't like bread. (Of course "yuck" is what
> I'd expect to hear from you.) Now, apparently, you put the bread at the
> bottom of the mug. Okay... I'm surprised you bothered to add bread at
> all. You could have just made onion soup, ya know. Didn't have to be
> "French" style with bread and cheese. Just sayin'
>
> Jill

I didn't put no stinkin' bread or cheese at the bottom of the cup - it come to me like that. The waitress said soup or salad. I didn't want no stinkin' salad so I got the French onion soup. Had I known that the soup was going to be served the way it was, I would have had the salad. Had I known that some stranger/idiot/Jill would hassle me for the soup, I would have left the restaurant.

Ha ha, just kidding about leaving the restaurant. I was eating lunch with my pops.

On Sunday, October 27, 2019 at 4:47:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, October 27, 2019 at 12:56:19 AM UTC-10, Ophelia wrote:
> > ===
> >
> > Thanks Saved to read later
>
> I'm also making some Okinawan shoyu pork. I'm using pork belly which is
> traditional. Interestingly, you mentioned that pork has a strange funky
> taste to it. Okinawan shoyu pork has some techniques to deal with that.
> Firstly, the pork is boiled in water and then the pork is rinsed and boiled
> using fresh water. Ginger can also be added to mask the taste. Shoyu, sugar,
> and sake, also helps mask that taste. Interesting, eh?
>
> ====
>
> Hmm I will definitely follow that recipe with the 'boil in water'!
>
> Ginger no I don't have any Sake, is there anything I can use instead?

Vodka should work just fine. You can also use pork butt. I'm using pork belly which requires longer cooking because I leave the skin on. I want the skin to be soft enough so that it can be cut with chopsticks. I want the fat to be transformed so that it's not fatty. That takes a lot of braising. A pork butt would be faster to cook. You can leave out the ginger if you don't like that. I'd probably eat this stuff whatever way anybody would cook it.

On Sun, 27 Oct 2019 04:32:25 -0700 (PDT), dsi1
> wrote:

>On Sunday, October 27, 2019 at 1:14:47 AM UTC-10, Bruce wrote:
>>
>> You seem to be a rather feeble specimen, wouldn't you agree?
>
>Anybody can get some half-assed soup. This is a reflection on the cook, not the one being served. The usual gang of idiots believe that it means I don't know how to make soup. There is some kind of guilt by association kind of thing going on.
>
>P.S., your old Jedi mind tricks don't work on me, boy.

Jedi mind tricks? I'm so cool!

"dsi1" wrote in message
...

On Sunday, October 27, 2019 at 4:47:59 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, October 27, 2019 at 12:56:19 AM UTC-10, Ophelia wrote:
> > ===
> >
> > Thanks Saved to read later
>
> I'm also making some Okinawan shoyu pork. I'm using pork belly which is
> traditional. Interestingly, you mentioned that pork has a strange funky
> taste to it. Okinawan shoyu pork has some techniques to deal with that.
> Firstly, the pork is boiled in water and then the pork is rinsed and
> boiled
> using fresh water. Ginger can also be added to mask the taste. Shoyu,
> sugar,
> and sake, also helps mask that taste. Interesting, eh?
>
> ====
>
> Hmm I will definitely follow that recipe with the 'boil in water'!
>
> Ginger no I don't have any Sake, is there anything I can use instead?

Vodka should work just fine. You can also use pork butt. I'm using pork
belly which requires longer cooking because I leave the skin on. I want the
skin to be soft enough so that it can be cut with chopsticks. I want the fat
to be transformed so that it's not fatty. That takes a lot of braising. A
pork butt would be faster to cook. You can leave out the ginger if you don't
like that. I'd probably eat this stuff whatever way anybody would cook it.

==

Jolly good Thanks)

On 10/27/2019 11:15 AM, Ed Pawlowski wrote:
> On 10/27/2019 9:06 AM, John Kuthe wrote:
>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>>> On 10/27/2019 8:10 AM, Gary wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>> It was the bread in it that made it no good. I
>>>>> don't like crackers in soup either.
>>>>
>>>> I don't particularly care for a watery soup.
>>>> Chicken noodle soup for example. It's just noodles with
>>>> lots of watery broth.
>>>>
>>>> I'll often stir in a beaten egg at the end to make
>>>> a "feather soup." A bit more body and a bit more nutrition.
>>>>
>>> IOW, egg drop soup. Â* Of course Julie can't eat eggs.
>>>
>>>> Sometimes, I also crush 2-3 saltines and put them into
>>>> the bottom of the bowl before adding the soup.
>>>> Stir and enjoy.
>>>>
>>> For broth-type soups I prefer crackers that float on top.Â* Oysterettes
>>> "soup & oyster crackers".Â* (*someone* may chime in and say they aren't
>>> oyster crackers because they aren't as large as the ones in 1950's
>>> Brooklyn).Â* They're little round saltines. Â* Sure, they get stirred in
>>> but that's merely a result of dipping the spoon in to get some of the
>>> soup.Â* I don't intentionally sink them or let them get all soggy.Â* But
>>> hey, that's just my take on crackers with brothy soup.
>>>
>>> Jill
>>
>> And they are little HEXAGONS! know why? NO dough waste! Hexagons are
>> 100% congruent!
>>
>> John Kuthe...
>>
> Congruent food is healthier too.Â* I'm making congruent pork chops tonight.

Darn, is this discussion getting too congruent?

Jill

jmcquown wrote:
> On 10/27/2019 11:15 AM, Ed Pawlowski wrote:
>> On 10/27/2019 9:06 AM, John Kuthe wrote:
>>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>>>> On 10/27/2019 8:10 AM, Gary wrote:
>>>>> Julie Bove wrote:
>>>>>>
>>>>>> It was the bread in it that made it no good. I
>>>>>> don't like crackers in soup either.
>>>>>
>>>>> I don't particularly care for a watery soup.
>>>>> Chicken noodle soup for example. It's just noodles with
>>>>> lots of watery broth.
>>>>>
>>>>> I'll often stir in a beaten egg at the end to make
>>>>> a "feather soup." A bit more body and a bit more nutrition.
>>>>>
>>>> IOW, egg drop soup. Â* Of course Julie can't eat eggs.
>>>>
>>>>> Sometimes, I also crush 2-3 saltines and put them into
>>>>> the bottom of the bowl before adding the soup.
>>>>> Stir and enjoy.
>>>>>
>>>> For broth-type soups I prefer crackers that float on top.Â
>>>> Oysterettes
>>>> "soup & oyster crackers".Â* (*someone* may chime in and say they
>>>> aren't
>>>> oyster crackers because they aren't as large as the ones in 1950's
>>>> Brooklyn).Â* They're little round saltines. Â* Sure, they get
>>>> stirred in
>>>> but that's merely a result of dipping the spoon in to get some
>>>> of the
>>>> soup.Â* I don't intentionally sink them or let them get all
>>>> soggy.Â* But
>>>> hey, that's just my take on crackers with brothy soup.
>>>>
>>>> Jill
>>>
>>> And they are little HEXAGONS! know why? NO dough waste! Hexagons
>>> are 100% congruent!
>>>
>>> John Kuthe...
>>>
>> Congruent food is healthier too.Â* I'm making congruent pork chops
>> tonight.
>
> Darn, is this discussion getting too congruent?
>
> Jill

As long as kuth is in, it will also be obtuse.

"dsi1" > wrote in message
...
On Saturday, October 26, 2019 at 8:14:58 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Friday, October 25, 2019 at 9:41:12 PM UTC-10, Julie Bove wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On Friday, October 25, 2019 at 6:59:13 PM UTC-10, Julie Bove wrote:
> >> >> I only make it about once a year. I don't bake mine though. I put
> >> >> the
> >> >> bread
> >> >> and cheese in the bottom of the soup mug and ladle the soup over. Of
> >> >> course
> >> >> the cheese doesn't bake up into a sold piece and drip over the edge,
> >> >> but
> >> >> the
> >> >> mug is easier to carry and the soup is easier to eat.
> >> >>
> >> >> Sooo yummy in this stormy weather!
> >> >
> >> > I had some French onion soup today. This was the first time I ever
> >> > had
> >> > it.
> >> > It had a couple of big pieces of soggy bread floating in it. That was
> >> > weird. There was also a lump of gooey cheese. Ditto. It's an
> >> > interesting
> >> > soup but goofy.
> >> >
> >> > Tonight I made some musubi filled with some canned tuna with Sriracha
> >> > and
> >> > mayo. It wasn't bad but I have to up the heat content quite a bit,
> >> > More
> >> > Sriracha.
> >> >
> >> > https://www.amazon.com/photos/shared...QoIJy_JVtGhxtj
> >>
> >> ---
> >>
> >> Interesting! I don't put a lot of bread or cheese in mine. I've gotten
> >> some
> >> in restaurants that were so covered in overcooked cheese that they were
> >> hard
> >> to eat! And sometimes they use too much bread. The worst I ever had was
> >> at a
> >> Lyon's restaurant in CA. Their food was normally good, but the French
> >> Onion
> >> soup had no bread or cheese and I didn't see much in the way of onions.
> >> It
> >> was so watery and tasteless that it became suspect and I didn't eat it!
> >
> > Soggy bread is a funny thing to serve. Cheese at the bottom of some soup
> > is funny too but it's okay, I guess. I should try making this soup since
> > the one I had was a pretty boring experience.
>
> I just stir it up. I must say that I don't normally like bread in soup. I
> kept trying to make gazpacho and...yuck! Then one day I found some bottled
> stuff at the store. It was a hot day. I chilled the bottle and drank it
> straight from. It was yummy! It was the bread in it that made it no good.
> I
> don't like crackers in soup either.

Drinkable soup from a can? I like that idea! Bread in soup? I can take it or
leave it. French onion soup? I think I better leave it. The reaction to my
getting some weird-ass soup has been extreme. These people must have mental
problems. The nutcases going on about soup has left a bad taste in my mouth.

---

It came in a bottle. Not a can. Alas it was part of some promotion so I
haven't seen it since.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> It was the bread in it that made it no good. I
>> don't like crackers in soup either.
>
> I don't particularly care for a watery soup.
> Chicken noodle soup for example. It's just noodles with
> lots of watery broth.
>
> I'll often stir in a beaten egg at the end to make
> a "feather soup." A bit more body and a bit more nutrition.
>
> Sometimes, I also crush 2-3 saltines and put them into
> the bottom of the bowl before adding the soup.
> Stir and enjoy.

I don't mind watery soup. It's especially nice when I'm sick.

"Hank Rogers" > wrote in message
...
> jmcquown wrote:
>> On 10/27/2019 11:15 AM, Ed Pawlowski wrote:
>>> On 10/27/2019 9:06 AM, John Kuthe wrote:
>>>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>>>>> On 10/27/2019 8:10 AM, Gary wrote:
>>>>>> Julie Bove wrote:
>>>>>>>
>>>>>>> It was the bread in it that made it no good. I
>>>>>>> don't like crackers in soup either.
>>>>>>
>>>>>> I don't particularly care for a watery soup.
>>>>>> Chicken noodle soup for example. It's just noodles with
>>>>>> lots of watery broth.
>>>>>>
>>>>>> I'll often stir in a beaten egg at the end to make
>>>>>> a "feather soup." A bit more body and a bit more nutrition.
>>>>>>
>>>>> IOW, egg drop soup. Â Of course Julie can't eat eggs.
>>>>>
>>>>>> Sometimes, I also crush 2-3 saltines and put them into
>>>>>> the bottom of the bowl before adding the soup.
>>>>>> Stir and enjoy.
>>>>>>
>>>>> For broth-type soups I prefer crackers that float on top.Â
>>>>> Oysterettes
>>>>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>>>>> oyster crackers because they aren't as large as the ones in 1950's
>>>>> Brooklyn). They're little round saltines.  Sure, they get stirred
>>>>> in
>>>>> but that's merely a result of dipping the spoon in to get some of the
>>>>> soup. I don't intentionally sink them or let them get all soggy. But
>>>>> hey, that's just my take on crackers with brothy soup.
>>>>>
>>>>> Jill
>>>>
>>>> And they are little HEXAGONS! know why? NO dough waste! Hexagons are
>>>> 100% congruent!
>>>>
>>>> John Kuthe...
>>>>
>>> Congruent food is healthier too. I'm making congruent pork chops
>>> tonight.
>>
>> Darn, is this discussion getting too congruent?
>>
>> Jill
>
> As long as kuth is in, it will also be obtuse.

Hahaha!

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> For broth-type soups I prefer crackers that float on top. Oysterettes
>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>> oyster crackers because they aren't as large as the ones in 1950's
>> Brooklyn). They're little round saltines.
>
> I used to buy occasionally the oyster crackers. No salt on
> them though.
>
> So funny one day long ago, my young daugher wanted some
> saltines for her soup. I told her we were out of saltines
> but I did have a box of oyster crackers.
>
> She immediately replied, "oh that's sick, Dad!"
> Turns out she assumed they were oyster-flavored
> crackers. LOL

I did the same when my grandma served me wax beans. I had just seen an
episode of The Flintstones where Fred tried to eat wax fruit.

"jmcquown" > wrote in message
...
> On 10/27/2019 2:14 AM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>>
> (snippage)
>
>>> Soggy bread is a funny thing to serve. Cheese at the bottom of some soup
>>> is funny too but it's okay, I guess. I should try making this soup since
>>> the one I had was a pretty boring experience.
>>
>> I just stir it up. I must say that I don't normally like bread in soup. I
>> kept trying to make gazpacho and...yuck! Then one day I found some
>> bottled stuff at the store. It was a hot day. I chilled the bottle and
>> drank it straight from. It was yummy! It was the bread in it that made it
>> no good. I don't like crackers in soup either.
>
> Odd choices of soups if you don't like bread. (Of course "yuck" is what
> I'd expect to hear from you.) Now, apparently, you put the bread at the
> bottom of the mug. Okay... I'm surprised you bothered to add bread at
> all. You could have just made onion soup, ya know. Didn't have to be
> "French" style with bread and cheese. Just sayin'

But I like it that way! I don't use a lot of bread.

jmcquown wrote:
>
> On 10/27/2019 7:33 AM, Cindy Hamilton wrote:
> > On Sunday, October 27, 2019 at 7:24:23 AM UTC-4, dsi1 wrote:
> >> On Sunday, October 27, 2019 at 12:56:19 AM UTC-10, Ophelia wrote:
> >>> =====
> >>>
> >>> Hey! I have some of those)) I didn't know they had anything to do
> >>> with French Onion Soup though!!
> >>
> >> It must be some kind of American thing.
> >
> > Apparently not, although these are somewhat different in style:
> >
> > <https://www.amazon.co.uk/WM-Bartleet-Sons-Mini-Casserole/dp/B0041SNAD6/>
> >
> > Cindy Hamilton
> >
> This is what I have:
>
> https://i.postimg.cc/zD90P5Sp/soupbowl.jpg
>
> Each soup bowl (and the large covered tureen, which isn't used for
> French Onion Soup) comes with a wicker basket to make handling easier:
>
> https://i.postimg.cc/RhQ6RcLk/soupbowlwithbasket.jpg
>
> They're cute! I don't remember where I bought the set.
>
> Jill

That looks like something your Mom probably bought 100 years ago.

Julie Bove wrote:
>
> I had just seen an
> episode of The Flintstones where Fred tried to eat wax fruit.

My favorite Flintstones episode was the one where Wilma got
a job and Fred resented it. He wanted her to be home with
dinner ready when he got home.

He came home and she was gone. In the kitchen was a note
that she left him a frozen dinner in the freezer.

So he opened the freezer, took out the frozen dinner, and
just bit into it and it shattered all over the kitchen.

GROWLLLL! lol

On Saturday, October 26, 2019 at 6:32:57 PM UTC-4, jmcquown wrote:
> On 10/26/2019 5:33 PM, Dave Smith wrote:
> > On 2019-10-26 3:53 p.m., dsi1 wrote:
> >> On Saturday, October 26, 2019 at 8:18:48 AM UTC-10, jmcquown wrote:
> >
> >>> Once again dsi1 doesn't have a clue.Â* Soggy bread and cheese does
> >>> not equate with French Onion Soup.Â* It's a slice of French or
> >>> Italian style crusty bread, *toasted*, with some cheese (usually
> >>> Swiss - Gruyere is popular) melted and placed on top of a bowl of
> >>> hot beef/onion soup. It's not soggy and it's definitely not served
> >>> from the bottom of the bowl of soup.
> >>>
> >>> Jill
> >>
> >> Jill is just fantasizing about what dsi1 is thinking. dsi1 was served
> >> a soup that was called "French onion soup" by a restaurant. It was an
> >> onion soup with some soggy bread and a lump of cheese on the bottom.
> >> Perhaps the restaurant doesn't have a clue. dsi1 has no particular
> >> thoughts on the matter of French onion soup.
> >>
> >> My guess is that the French think that Jill has no clue about French
> >> onion soup. Jill only thinks she does. Jill always thinks she has a
> >> clue. Jill is mostly always wrong.
> >>
> >
> > Jill has it right. I have had French Onion soup in restaurants. I have
> > made it at home. My mother used to make it. I have seen it done on
> > cooking shows.Â* It is a very richly beef and onion soup with a slice of
> > baguette on top. The only place my experience differs fromÂ* Jill's is
> > that the cheese was put on top of the bread and broiled.
>
> My guess is dsi1 has no clue about what the French think Jill is
> thinking. Yes, the cheese was put on top of the bread/baguette slice
> and broiled. I have some specific soup bowls for this purpose.
>
> Jill

There are special French Onion Soup bowls that some restaurants use. They are green on the outside, and have a lip that you can put a Holland rusk on, it fits very well. Just put on the cheese and broil.

On Sunday, October 27, 2019 at 7:10:38 AM UTC-4, Gary wrote:
> Julie Bove wrote:
> >
> > It was the bread in it that made it no good. I
> > don't like crackers in soup either.
>
> I don't particularly care for a watery soup.
> Chicken noodle soup for example. It's just noodles with
> lots of watery broth.
>

It depends on how you make it. If you have a watery broth, then what do you expect? Your stocks sound very good and strong, as are mine, and I think noodles added to a good stock make a good soup.


> I'll often stir in a beaten egg at the end to make
> a "feather soup." A bit more body and a bit more nutrition.
>
> Sometimes, I also crush 2-3 saltines and put them into
> the bottom of the bowl before adding the soup.
> Stir and enjoy.

> GUEST wrote:
> I only make it about once a year. I don't bake mine though. I put
the bread
> and cheese in the bottom of the soup mug and ladle the soup over.
Of course
> the cheese doesn't bake up into a sold piece and drip over the
edge, but the
> mug is easier to carry and the soup is easier to eat.
>
> Sooo yummy in this stormy weather!

I am not french but I
have a summer French Riviera property where I like to go every August.
And my very good friend and neighbor taught me how to cook real french
onion soup with lots of cheese and special bread. Love this dish!

On Monday, October 28, 2019 at 2:46:32 PM UTC-5, Opirgo wrote:
>
> I am not french but I
> have a summer French Riviera property where I like to go every August.
> And my very good friend and neighbor taught me how to cook real french
> onion soup with lots of cheese and special bread. Love this dish!
>
Anybody willing to put a little time and effort into the dish can make
'authentic' French onion soup without traveling to the Riviera.

On Mon, 28 Oct 2019 14:26:14 -0700 (PDT), "
> wrote:

>On Monday, October 28, 2019 at 2:46:32 PM UTC-5, Opirgo wrote:
>>
>> I am not french but I
>> have a summer French Riviera property where I like to go every August.
>> And my very good friend and neighbor taught me how to cook real french
>> onion soup with lots of cheese and special bread. Love this dish!
>>
>Anybody willing to put a little time and effort into the dish can make
>'authentic' French onion soup without traveling to the Riviera.

But how would you source onions without glyphosate in them?

On 2019-10-28 5:26 p.m., wrote:
> On Monday, October 28, 2019 at 2:46:32 PM UTC-5, Opirgo wrote:
>>
>> I am not french but I
>> have a summer French Riviera property where I like to go every August.
>> And my very good friend and neighbor taught me how to cook real french
>> onion soup with lots of cheese and special bread. Love this dish!
>>
> Anybody willing to put a little time and effort into the dish can make
> 'authentic' French onion soup without traveling to the Riviera.
>

That's true. It is just a richly flavoured beef soup/broth with
caramalized onion with a piece of bread and cheese on top.

On Mon, 28 Oct 2019 17:49:20 -0400, Dave Smith
> wrote:

>On 2019-10-28 5:26 p.m., wrote:
>> On Monday, October 28, 2019 at 2:46:32 PM UTC-5, Opirgo wrote:
>>>
>>> I am not french but I
>>> have a summer French Riviera property where I like to go every August.
>>> And my very good friend and neighbor taught me how to cook real french
>>> onion soup with lots of cheese and special bread. Love this dish!
>>>
>> Anybody willing to put a little time and effort into the dish can make
>> 'authentic' French onion soup without traveling to the Riviera.
>>
>
>That's true. It is just a richly flavoured beef soup/broth with
>caramalized onion with a piece of bread and cheese on top.

It's not "just" anything. It's an Official French Institution. Make it
the wrong way and you lose French citizenship.

On Monday, October 28, 2019 at 4:36:53 PM UTC-5, Bruce wrote:
>
> On Mon, 28 Oct 2019 14:26:14 -0700 (PDT), "
> > wrote:
>
> >Anybody willing to put a little time and effort into the dish can make
> >'authentic' French onion soup without traveling to the Riviera.
>
> But how would you source onions without glyphosate in them?
>
Homegrown.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I had just seen an
>> episode of The Flintstones where Fred tried to eat wax fruit.
>
> My favorite Flintstones episode was the one where Wilma got
> a job and Fred resented it. He wanted her to be home with
> dinner ready when he got home.
>
> He came home and she was gone. In the kitchen was a note
> that she left him a frozen dinner in the freezer.
>
> So he opened the freezer, took out the frozen dinner, and
> just bit into it and it shattered all over the kitchen.
>
> GROWLLLL! lol

I liked that one!

On Mon, 28 Oct 2019 15:14:23 -0700 (PDT), "
> wrote:

>On Monday, October 28, 2019 at 4:36:53 PM UTC-5, Bruce wrote:
>>
>> On Mon, 28 Oct 2019 14:26:14 -0700 (PDT), "
>> > wrote:
>>
>> >Anybody willing to put a little time and effort into the dish can make
>> >'authentic' French onion soup without traveling to the Riviera.
>>
>> But how would you source onions without glyphosate in them?
>>
>Homegrown.

Cool!

John Kuthe wrote:
> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>> On 10/27/2019 8:10 AM, Gary wrote:
>>> Julie Bove wrote:
>>>> It was the bread in it that made it no good. I
>>>> don't like crackers in soup either.
>>> I don't particularly care for a watery soup.
>>> Chicken noodle soup for example. It's just noodles with
>>> lots of watery broth.
>>>
>>> I'll often stir in a beaten egg at the end to make
>>> a "feather soup." A bit more body and a bit more nutrition.
>>>
>> IOW, egg drop soup. Of course Julie can't eat eggs.
>>
>>> Sometimes, I also crush 2-3 saltines and put them into
>>> the bottom of the bowl before adding the soup.
>>> Stir and enjoy.
>>>
>> For broth-type soups I prefer crackers that float on top. Oysterettes
>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>> oyster crackers because they aren't as large as the ones in 1950's
>> Brooklyn). They're little round saltines. Sure, they get stirred in
>> but that's merely a result of dipping the spoon in to get some of the
>> soup. I don't intentionally sink them or let them get all soggy. But
>> hey, that's just my take on crackers with brothy soup.
>>
>> Jill
> And they are little HEXAGONS! know why? NO dough waste! Hexagons are 100% congruent!
>
> John Kuthe...

Not 100%. There is waste based on your assertion. Gentleman's bet?
$500.00?

On Mon, 28 Oct 2019 19:19:39 -0400, Alex > wrote:

>John Kuthe wrote:
>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:

>>> For broth-type soups I prefer crackers that float on top. Oysterettes
>>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>>> oyster crackers because they aren't as large as the ones in 1950's
>>> Brooklyn). They're little round saltines. Sure, they get stirred in
>>> but that's merely a result of dipping the spoon in to get some of the
>>> soup. I don't intentionally sink them or let them get all soggy. But
>>> hey, that's just my take on crackers with brothy soup.
>>>
>>> Jill
>> And they are little HEXAGONS! know why? NO dough waste! Hexagons are 100% congruent!
>>
>> John Kuthe...
>
>Not 100%. There is waste based on your assertion. Gentleman's bet?
>$500.00?

And who's the gentleman? I'm not betting.

Gary wrote:

> jmcquown wrote:
> >
> > On 10/27/2019 7:33 AM, Cindy Hamilton wrote:
> > > On Sunday, October 27, 2019 at 7:24:23 AM UTC-4, dsi1 wrote:
> > >> On Sunday, October 27, 2019 at 12:56:19 AM UTC-10, Ophelia wrote:
> > >>> =====
> > > > >
> > >>> Hey! I have some of those)) I didn't know they had
> > anything to do >>> with French Onion Soup though!!
> > > >
> > >> It must be some kind of American thing.
> > >
> > > Apparently not, although these are somewhat different in style:
> > >
> > >
<https://www.amazon.co.uk/WM-Bartleet-Sons-Mini-Casserole/dp/B0041SNAD6/>
> > >
> > > Cindy Hamilton
> > >
> > This is what I have:
> >
> > https://i.postimg.cc/zD90P5Sp/soupbowl.jpg
> >
> > Each soup bowl (and the large covered tureen, which isn't used for
> > French Onion Soup) comes with a wicker basket to make handling
> > easier:
> >
> > https://i.postimg.cc/RhQ6RcLk/soupbowlwithbasket.jpg
> >
> > They're cute! I don't remember where I bought the set.
> >
> > Jill
>
> That looks like something your Mom probably bought 100 years ago.

I don't get a sense of dimensions from the pictures but if they are of
a slightly large individual serving, it's what is often used for
Japanese 'Rice Porridge' (Juk/Congee but with more ingredients in small
amounts).

A Moose in Love wrote:

> On Sunday, October 27, 2019 at 7:10:38 AM UTC-4, Gary wrote:
> > Julie Bove wrote:
> > >
> > > It was the bread in it that made it no good. I
> > > don't like crackers in soup either.
> >
> > I don't particularly care for a watery soup.
> > Chicken noodle soup for example. It's just noodles with
> > lots of watery broth.
> >
>
> It depends on how you make it. If you have a watery broth, then what
> do you expect? Your stocks sound very good and strong, as are mine,
> and I think noodles added to a good stock make a good soup.
>
>
> > I'll often stir in a beaten egg at the end to make
> > a "feather soup." A bit more body and a bit more nutrition.
> >
> > Sometimes, I also crush 2-3 saltines and put them into
> > the bottom of the bowl before adding the soup.
> > Stir and enjoy.

While there is a HUGE variation in this, Americans generally tend to
thicker things which is why we often call them soup/stews in many a
recipe book catagory (where they are mixed).

It's one of the spots where we can confuse UK folks at times. Grin,
lets face it, some of our soup/stews ARE largely eaten with a fork! (or
can be, then drink the broth up).

Here's just a few examples:

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Autumn Chicken 'n' Dumplings
Categories: Soups/stews, Chicken
Yield: 8 Servings

5 lb Chicken legs & thighs;
. skinned & defatted
1/2 c Flour; all-purpose
4 tb Olive oil
4 lg Leeks; cleaned & cut into
. 1" long slices
6 md Carrots; sliced
4 Stalks of celery; sliced
2 Apples; tart, cut into thick
. wedges
3 c Chicken broth
1 c Apple juice
2 tb Dill; finely chopped
1/2 ts Salt
pn Black pepper
Dill Cornmeal Dumplings
. (recipe follows)

1. In large plastic or paper bag, coat chicken with flour in 2
batches, shaking off excess. Place in single layer on wax paper

2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium
heat. Add chicken in batches so pan is not crowded. Cook 15 to 20
minutes per batch, or until browned on all sides. Remove to large
plate.

3. Warm remaining 1 tablespoon of oil in same pan over medium heat.
Add leeks; cook 5 minutes, or until lightly browned, stirring to
scrape up brown bits. Add carrots, celery and apple wedges; cook 4
minutes. Add browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15 minutes.

4. While chicken cooks, make dumpling batter (recipe follows).

Dinner Plan: Before adding dumplings, remove 1/2 of stew to
microwaveproof container; cool, then freeze for later use. With a
large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
Simmer over medium-low heat, covered, about 16 minutes, or until
dumplings are done. (Approximate microwave time: De- ost 45 minutes.
When defrosted, place in deep, 10-inch skillet. Make another batch of
dumplings, and continue cooking as directed above.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Aztec Corn Soup
Categories: Soups/stews, Mexican
Yield: 4 Servings

MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
1/4 c Butter
3 1/2 c Fresh Corn; cut from cob
1 cl Garlic; minced or pressed
1 c Chicken Stock
2 c Milk
1 ts Oregano Leaves
4 oz Cn Green Chilies; diced
4 oz Jack Cheese; shredded
Salt
1 lg Tomato; cored and diced
1/4 c Fresh Cilantro; chopped

in a 5-6qt pan, melt butter over med. heat. Add corn and garlic;
cook, stirring, until corn is hot and darker golden in color (about 2
min). Remove from heat. Whirl stock and 2 c of the corn mixture in a
food processor or blender until smooth; add to remaining corn mixture
in pan. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.

File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bountiful Black Bean Soup
Categories: Soups/stews, Beans
Yield: 3 Servings

1 lb Dried black beans
4 qt Chicken stock
1 bn Celery w/ leaves, chopped
1 lb Carrots, peeled and chopped
2 lg Onions, chopped
Grated zest of 1 large lemon
1/4 c Lemon juice
1 ts Salt
1/4 ts Black pepper
1 lg Lemon, sliced

Place beans in large saucepan. Add enough water to cover beans by 1
inch. Bring to boil over high heat. Boil 1 minute. Remove pan from
heat; cover tightly and let stand 1 hour. (Or soak beans overnight in
large bowl with enough cold water to cover by 1 inch.) Drain. Combine
beans in 5-quart Dutch oven or soup kettle with chicken broth,
celery, carrots, onions, and lemon zest. Bring to boil over high
heat. Reduce heat to low and simmer, uncovered, until liquid is just
below surface of beans and ingredients are very tender, 2 1/2 to 3
hours. Using slotted spoon, transfer soup solids in batches to food
processor and puree. Transfer puree to large bowl and add cooking
liquid. (Or puree solids and liquids together in blender. Or force
soup through coarse sieve or pass it through food mill, discarding
skins.) Return soup to Dutch oven. Stir in lemon juice, salt and
pepper and cook over medium heat, stirring constantly, until heated
through. Place lemon quarter in bottom of each bowl. Pour in soup and
serve immediately. Makes about 3 quarts of 10-12 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brunswick Stew (Soup)
Categories: American, Soups/stews
Yield: 6 Servings

1 tb Bacon fat
1 lg Onion; sliced
1 Chicken; cut in half
1 lb Beef stew meat; in bite-size
1 tb Flour
1 lb Baked ham (leftover)
8 c Cold water
1 tb Salt
Fresh ground black pepper
1/2 ts Dried thyme
1/4 ts Red pepper flakes
1 lg Canned tomatoes
2 md Potatoes; diced
1 c Frozen corn kernels
1 c Frozen lima beans
1 c Frozen okra; sliced
1 c Frozen green beans
1/4 c Fresh parsley; chopped

Recipe by: Someone in Georgia, North Carolina, or Virginia In a large
heavy kettle, heat bacon fat and add onions. Saute until lightly
browned. Dust beef with 1 tablespoon of flour, add to kettle along
with chicken and brown. Add the ham, cold water, salt, black and red
pepper, and thyme. Bring to boil then reduce heat and simmer for 2
hours covered, or until meat is tender. Remove meats from stock and
strain stock. Skim any excess fat from stock, and return to kettle.
Remove chicken from bones, discard skin and cut into bite size
pieces. Return meats to kettle adding all remaining ingredients
except for okra, beans and parsley. Bring to boil and simmer,
covered, for 45 minutes. Add okra and beans and cook for 15 minutes
longer. Garnish with fresh parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

> GUEST wrote:
> I only make it about once a year. I don't bake mine though. I put
the bread
> and cheese in the bottom of the soup mug and ladle the soup over.
Of course
> the cheese doesn't bake up into a sold piece and drip over the
edge, but the
> mug is easier to carry and the soup is easier to eat.
>
> Sooo yummy in this stormy weather!

Hi - anyone have the/or a
good recipe for French Onion Soup?

Thanks

"dandy" wrote in message
news

> GUEST wrote:
> I only make it about once a year. I don't bake mine though. I put
the bread
> and cheese in the bottom of the soup mug and ladle the soup over.
Of course
> the cheese doesn't bake up into a sold piece and drip over the
edge, but the
> mug is easier to carry and the soup is easier to eat.
>
> Sooo yummy in this stormy weather!

Hi - anyone have the/or a
good recipe for French Onion Soup?

Thanks

====

This is the only one I like, but it isn't anything like the ones
described he

https://www.deliaonline.com/recipes/...nch-onion-soup

On Tuesday, October 29, 2019 at 11:41:16 AM UTC-4, Ophelia wrote:
> "dandy" wrote in message
> news >
>
> > GUEST wrote:
> > I only make it about once a year. I don't bake mine though. I put
> the bread
> > and cheese in the bottom of the soup mug and ladle the soup over.
> Of course
> > the cheese doesn't bake up into a sold piece and drip over the
> edge, but the
> > mug is easier to carry and the soup is easier to eat.
> >
> > Sooo yummy in this stormy weather!
>
> Hi - anyone have the/or a
> good recipe for French Onion Soup?
>
> Thanks
>
> ====
>
> This is the only one I like, but it isn't anything like the ones
> described he
>
> https://www.deliaonline.com/recipes/...nch-onion-soup

That's pretty much exactly what I'd look for in an onion soup. The use
of croutons instead of a single piece of toasted bread is a very minor
detail. The entire thing looks delicious.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Tuesday, October 29, 2019 at 11:41:16 AM UTC-4, Ophelia wrote:

> ====
>
> This is the only one I like, but it isn't anything like the ones
> described he
>
>
> https://www.deliaonline.com/recipes/...nch-onion-soup

That's pretty much exactly what I'd look for in an onion soup. The use
of croutons instead of a single piece of toasted bread is a very minor
detail. The entire thing looks delicious.

Cindy Hamilton

===

Yes, is it) Try it? I don't argue or get into much discussion about
the way things are made here, because mostly they are very different to
ours, but I am sure yours tastes great anyway And yes, I don't use
croutons.

On Tuesday, October 29, 2019 at 8:28:38 AM UTC-10, Ophelia wrote:
>
> Yes, is it) Try it? I don't argue or get into much discussion about
> the way things are made here, because mostly they are very different to
> ours, but I am sure yours tastes great anyway And yes, I don't use
> croutons.

That looks like a good recipe. My guess is that a good beef stock is important.

The discussions here tends to be mostly repeating the same things over and over again. There's not enough time in this life to be repeating oneself so I've decided to avoid any discussion on the U.S. Constitution, gun control, and of course, French onion soup. I'll just make this instead.

https://www.youtube.com/watch?v=mIUc0jiOxE0

Bruce wrote:
> On Mon, 28 Oct 2019 19:19:39 -0400, Alex > wrote:
>
>> John Kuthe wrote:
>>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>>>> For broth-type soups I prefer crackers that float on top. Oysterettes
>>>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>>>> oyster crackers because they aren't as large as the ones in 1950's
>>>> Brooklyn). They're little round saltines. Sure, they get stirred in
>>>> but that's merely a result of dipping the spoon in to get some of the
>>>> soup. I don't intentionally sink them or let them get all soggy. But
>>>> hey, that's just my take on crackers with brothy soup.
>>>>
>>>> Jill
>>> And they are little HEXAGONS! know why? NO dough waste! Hexagons are 100% congruent!
>>>
>>> John Kuthe...
>> Not 100%. There is waste based on your assertion. Gentleman's bet?
>> $500.00?
> And who's the gentleman? I'm not betting.

Mr. Moneybags, of course.

On Tuesday, October 29, 2019 at 6:10:24 PM UTC-5, Alex wrote:
> Bruce wrote:
> > On Mon, 28 Oct 2019 19:19:39 -0400, Alex > wrote:
> >
> >> John Kuthe wrote:
> >>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
> >>>> For broth-type soups I prefer crackers that float on top. Oysterettes
> >>>> "soup & oyster crackers". (*someone* may chime in and say they aren't
> >>>> oyster crackers because they aren't as large as the ones in 1950's
> >>>> Brooklyn). They're little round saltines. Sure, they get stirred in
> >>>> but that's merely a result of dipping the spoon in to get some of the
> >>>> soup. I don't intentionally sink them or let them get all soggy. But
> >>>> hey, that's just my take on crackers with brothy soup.
> >>>>
> >>>> Jill
> >>> And they are little HEXAGONS! know why? NO dough waste! Hexagons are 100% congruent!
> >>>
> >>> John Kuthe...
> >> Not 100%. There is waste based on your assertion. Gentleman's bet?
> >> $500.00?
> > And who's the gentleman? I'm not betting.
>
> Mr. Moneybags, of course.

Yourself Mr Alex? YOU seem more worried about money than anyone else here! And the funny thing is the money you worry about is NOT YOURS!

John Kuthe...

"dsi1" wrote in message
...

On Tuesday, October 29, 2019 at 8:28:38 AM UTC-10, Ophelia wrote:
>
> Yes, is it) Try it? I don't argue or get into much discussion
> about
> the way things are made here, because mostly they are very different to
> ours, but I am sure yours tastes great anyway And yes, I don't use
> croutons.

That looks like a good recipe. My guess is that a good beef stock is
important.

The discussions here tends to be mostly repeating the same things over and
over again. There's not enough time in this life to be repeating oneself so
I've decided to avoid any discussion on the U.S. Constitution, gun control,
and of course, French onion soup. I'll just make this instead.

https://www.youtube.com/watch?v=mIUc0jiOxE0

===

Whoa! We won't complain if you aim that at us <g>

On Wednesday, October 30, 2019 at 6:53:58 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, October 29, 2019 at 8:28:38 AM UTC-10, Ophelia wrote:
> >
> > Yes, is it) Try it? I don't argue or get into much discussion
> > about
> > the way things are made here, because mostly they are very different to
> > ours, but I am sure yours tastes great anyway And yes, I don't use
> > croutons.
>
> That looks like a good recipe. My guess is that a good beef stock is
> important.
>
> The discussions here tends to be mostly repeating the same things over and
> over again. There's not enough time in this life to be repeating oneself so
> I've decided to avoid any discussion on the U.S. Constitution, gun control,
> and of course, French onion soup. I'll just make this instead.
>
> https://www.youtube.com/watch?v=mIUc0jiOxE0
>
> ===
>
> Whoa! We won't complain if you aim that at us <g>

It's a dish that has a social component. It's made to be cooked with a group of friends sitting around the pot. I like that. I can get a portable gas burner for 35 bucks and I have a chicken fryer that would work swell. This guy does it a pretty fast way, which I think would be more popular with American kids.

https://www.youtube.com/watch?v=r26XsUz4P-E

John Kuthe wrote:
> On Tuesday, October 29, 2019 at 6:10:24 PM UTC-5, Alex wrote:
>> Bruce wrote:
>>> On Mon, 28 Oct 2019 19:19:39 -0400, Alex > wrote:
>>>
>>>> John Kuthe wrote:
>>>>> On Sunday, October 27, 2019 at 7:52:56 AM UTC-5, jmcquown wrote:
>>>>>> For broth-type soups I prefer crackers that float on top. Oysterettes
>>>>>> "soup & oyster crackers". (*someone* may chime in and say they aren't
>>>>>> oyster crackers because they aren't as large as the ones in 1950's
>>>>>> Brooklyn). They're little round saltines. Sure, they get stirred in
>>>>>> but that's merely a result of dipping the spoon in to get some of the
>>>>>> soup. I don't intentionally sink them or let them get all soggy. But
>>>>>> hey, that's just my take on crackers with brothy soup.
>>>>>>
>>>>>> Jill
>>>>> And they are little HEXAGONS! know why? NO dough waste! Hexagons are 100% congruent!
>>>>>
>>>>> John Kuthe...
>>>> Not 100%. There is waste based on your assertion. Gentleman's bet?
>>>> $500.00?
>>> And who's the gentleman? I'm not betting.
>> Mr. Moneybags, of course.
> Yourself Mr Alex? YOU seem more worried about money than anyone else here! And the funny thing is the money you worry about is NOT YOURS!
>
> John Kuthe...

If you are referring to people who don't pay their fair share of taxes
then it sure as hell is my money. Who do you think subsidizes tax
cheats and lazy welfare recipients?