[Sca-cooks] Soupe du jour -- nota bene

[Phil Troy / G. Tacitus Adamantius]

Hullo, the list!

It turns out that, if you set out to make that Northern Chinese  
chicken velvet and corn soup with egg flowers, you need to use  
canned, cream-style corn in order to get it right. When I found I had  
none, I made cream-style corn with just a little butter-and-flour  
blonde roux, canned corn slightly blended in some of its canning  
liquid to break up the kernels, and just enough cream (like a Tbs.)  
to make the mixture lighter in color. How could it go wrong???

Well, the whole thing now tastes impossibly rich. What could canned  
cream-style corn possibly have in it (maybe I didn't put in enough  
polysorbate 80?) that I missed? Unless it's a cr at pload of sugar...

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04