[Sca-cooks] Making Tomatoe Soup from Scratch
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Thu Mar 24 06:42:43 PST 2005
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
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