[Sca-cooks] Bouillabaise quote from NY Times...

[johnna holloway]

In terms of food history, it's pretty interesting.
I mean how did the two little old ladies get from
mixing cans of soup to calling it "bouillabaisse" and
if they did this to "bouillabaisse" what else did they
do to other things? Makes one wonder...

Johnna Holloway   Johnnae

"Laura C. Minnick" wrote:
>
> At 08:13 PM 8/9/02 -0400, you wrote:
> >Hullo, the list!
> >
> >Are you all sitting down? In an article from the New York Times on
> >August 7th, I ran across the following paragraph.
> >
> >>At least it's a closer approximation than the one turned up by the
> >>food historian Alan Davidson in a book called "An Odd Volume of
> >>Cookery," published in Boston in 1949. Its authors, Louise Lane
> >>Morrisey and Marion Lane Sweeney, offer a helpful, fish-free recipe
> >>for bouillabaisse that begins, "Put one can tomato soup and one can
> >>pea soup in top of a double boiler and heat."
> >
> >Adamantius, off to gouge eyes out...
>
> A. dahling- yours, or theirs?
>
> I have to admit, the very idea is pretty 'gacksome' and ghastly. Yea
> verily. Bleah!>
> 'Lainie
> tomato soup with stewed tomatoes, basil, spinach and a little lemon? Yeah.
> Or at least with a grilled cheese sandwich...