[Sca-cooks] Making Tomatoe Soup from Scratch

[Phil Troy / G. Tacitus Adamantius]

Also sprach Micheal:
>Strangely enough I had a tomatoe soup flavored that way in a 
>Liverpool pub. Who knows he may have been be on to something. Angel 
>or not he must have known something about cooking.
>Cealian

Well, he was definitely on to something. I was just a little 
surprised. Pleasantly, though.

Adamantius

>>The best tomato soup I have ever had was at a tiny luncheonette 
>>near a Greyhound Bus station in Binghamton, NY, where the 
>>cook/owner, who looked like a late 60's motorcycle gang member, 
>>cooked enough bacon for rendered bacon fat to make the roux, then 
>>reserved the chopped bacon to return to the pot later as a garnish. 
>>He had also stirred in grated, fresh horseradish. He alleged that 
>>this was an English technique. Who was I to argue with a Hell's 
>>Angel who made good soup and had a lot of knives?


-- 




"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