Deja Vous Posted February 26, 2011 Share Posted February 26, 2011 Mimis with a very good friend that I love dearly... I like to make it at home, course I like to cook at home.. but... I gotta say Mimi's did a great job.. sooooo... soups on... Where is the best place for soups .. since the weather is taking a turn fro the nasty tonight in the plains states.. Link to comment Share on other sites More sharing options...
Dusty Balz, SASS#46599 Posted February 26, 2011 Share Posted February 26, 2011 By eatin French Onion Soup at night, you can take a "bubble bath" in the morning Link to comment Share on other sites More sharing options...
Gunner Gatlin, SASS 10274L Posted February 26, 2011 Share Posted February 26, 2011 ...and eating French onion soup might give you some realizations.... http://www.theonion.com/articles/openminded-man-grimly-realizes-how-much-life-hes-w,19273/ GG ~ who also likes an excellent French onion soup Link to comment Share on other sites More sharing options...
Grizzly Dave Posted February 26, 2011 Share Posted February 26, 2011 Those that have met me know I like to eat. So given that... I always figured that soups and salads were just to keep you busy until the REAL food got there! Don't get me wrong, I like soup fine, and enjoy a good iceburg lettuce salad, but... Link to comment Share on other sites More sharing options...
Spooky Joe, SASS #24061 Posted February 26, 2011 Share Posted February 26, 2011 I like soup and I like onions but I could never get into French onion soup. Can't really explain it. But I'll meet you halfway. Tonight I'm having liver and onions. Fresh calf's liver and onions sauteed in butter. Ever since I was a kid back in the Paleozoic liver was one of my favorites. There's a hotel on Oberon Street in Nogales, Mexico that serves it with a piece of liver the size of the dinner plate. My little chihuahua goes nuts when I cook it. One of her favorites also. Have to give her a little piece mixed in with her dog food or she won't let me eat in peace. And the best part is Ann Tique doesn't care for it. So it's mine, all mine. So enjoy your method of onions and I'll enjoy mine. And I'll raise a glass to you, hoping you enjoy yours as much as I'm going to enjoy mine. L'chiam. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 26, 2011 Share Posted February 26, 2011 Mimis with a very good friend that I love dearly... I like to make it at home, course I like to cook at home.. but... I gotta say Mimi's did a great job.. sooooo... soups on... Where is the best place for soups .. since the weather is taking a turn fro the nasty tonight in the plains states.. I like beef and onion soup, I don't care for the modern iteration of French Onion Soup, with the big slab of bread with too much cheese and everything pouring over the edge and baked onto the side of the serving dish. Roast the bones, make the broth, caramelize the onions, season them well, combine. Maybe grate some cheese over it at the table and serve with good bread. Although my favorite (at the moment) is a good home made tomato soup with vegetables. And maybe some italian sausage. I like soup and I like onions but I could never get into French onion soup. Can't really explain it. But I'll meet you halfway. Tonight I'm having liver and onions. Fresh calf's liver and onions sauteed in butter. Ever since I was a kid back in the Paleozoic liver was one of my favorites. There's a hotel on Oberon Street in Nogales, Mexico that serves it with a piece of liver the size of the dinner plate. My little chihuahua goes nuts when I cook it. One of her favorites also. Have to give her a little piece mixed in with her dog food or she won't let me eat in peace. And the best part is Ann Tique doesn't care for it. So it's mine, all mine. So enjoy your method of onions and I'll enjoy mine. And I'll raise a glass to you, hoping you enjoy yours as much as I'm going to enjoy mine. L'chiam. Do you dredge it in seasoned flour? I wish my wife liked liver. Not worth trying to cook it just for myself. Try a bit of sage on it sometime - really perks it up. Link to comment Share on other sites More sharing options...
Spooky Joe, SASS #24061 Posted February 26, 2011 Share Posted February 26, 2011 Deja Vous - To answer your question about the best place for soups, it's right here in Sierra Vista, AZ. There's a small family-owned restaurant here called The Outside Inn. Dave, the owner-chef, is a master at soups. I have lunch there with a friend every Thursday and never miss the soup, no matter what else we order. It's reached the point where neither one of us ask what the soup is, just automatically order it. Have yet to be disappointed. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted February 27, 2011 Share Posted February 27, 2011 I don't like shoes that pinch your toes Or people who squirt you with a garden hose but.. MMMMMMMM,,,, I love onions. I don't like rain, or snow, or hail, Or Moby Dick, the great white whale, But, mmm, I love onions. John Hill 1966 Link to comment Share on other sites More sharing options...
Texas Jim Henry, SASS #20616 Posted February 27, 2011 Share Posted February 27, 2011 Howdy, DV - My wife makes an excellent French onion soup, with a generous helping of Vermouth. Let me know if you'd like the recipe. Regards, TJH Link to comment Share on other sites More sharing options...
Willie Wheelgun Posted February 27, 2011 Share Posted February 27, 2011 I am having fun since diagnosed with Congestive Heart Failure (CHF). I have to try to keep my daily Sodium intake t 2,000 mg. What a bummer. Well, I will do my best and if that is not good enough I will be out of here with a happy smile. Not much Sodium in bourbon. Link to comment Share on other sites More sharing options...
Okie Sawbones, SASS #77381 Posted February 27, 2011 Share Posted February 27, 2011 I will be out of here with a happy smile. Not much Sodium in bourbon. I see you have the right attitude. Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 By eatin French Onion Soup at night, you can take a "bubble bath" in the morning Dustys.. I don't have that problem.. I am a girl.. lol Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 ...and eating French onion soup might give you some realizations.... http://www.theonion....fe-hes-w,19273/ GG ~ who also likes an excellent French onion soup Lol... what a message.. lol Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 Those that have met me know I like to eat. So given that... I always figured that soups and salads were just to keep you busy until the REAL food got there! Don't get me wrong, I like soup fine, and enjoy a good iceburg lettuce salad, but... Well, Girzz's people who know me know that a bowl of soup and a roll can keep me busy thru the whole meal and I will need a doggie cup at the end.. lol Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 I like soup and I like onions but I could never get into French onion soup. Can't really explain it. But I'll meet you halfway. Tonight I'm having liver and onions. Fresh calf's liver and onions sauteed in butter. Ever since I was a kid back in the Paleozoic liver was one of my favorites. There's a hotel on Oberon Street in Nogales, Mexico that serves it with a piece of liver the size of the dinner plate. My little chihuahua goes nuts when I cook it. One of her favorites also. Have to give her a little piece mixed in with her dog food or she won't let me eat in peace. And the best part is Ann Tique doesn't care for it. So it's mine, all mine. So enjoy your method of onions and I'll enjoy mine. And I'll raise a glass to you, hoping you enjoy yours as much as I'm going to enjoy mine. L'chiam. Oh, man the onions, yeah.. Liver I can not even sneak up on the plate and smell it let alone eat it.. lol... Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 I like beef and onion soup, I don't care for the modern iteration of French Onion Soup, with the big slab of bread with too much cheese and everything pouring over the edge and baked onto the side of the serving dish. Roast the bones, make the broth, caramelize the onions, season them well, combine. Maybe grate some cheese over it at the table and serve with good bread. Although my favorite (at the moment) is a good home made tomato soup with vegetables. And maybe some italian sausage. Do you dredge it in seasoned flour? I wish my wife liked liver. Not worth trying to cook it just for myself. Try a bit of sage on it sometime - really perks it up. I like tomatos, even like juice, but I don't like tomato soup... never tried bisque but I am pretty sure since it is a cream soup it would not be my favorite either. I try a lot of different stuff and like most of it, but tomato soup is not one of them. Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 Deja Vous - To answer your question about the best place for soups, it's right here in Sierra Vista, AZ. There's a small family-owned restaurant here called The Outside Inn. Dave, the owner-chef, is a master at soups. I have lunch there with a friend every Thursday and never miss the soup, no matter what else we order. It's reached the point where neither one of us ask what the soup is, just automatically order it. Have yet to be disappointed. I have been to Sierra Vista a few times, very pretty area. I use to trailer horse down from Wickenburg and go out riding, and a bit of 4 wheeling too. ATV's and truck. If I get back over there to visit my family and friends and get down that way I will try the Outside Inn.. thanks Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 I don't like shoes that pinch your toes Or people who squirt you with a garden hose but.. MMMMMMMM,,,, I love onions. I don't like rain, or snow, or hail, Or Moby Dick, the great white whale, But, mmm, I love onions. John Hill 1966 Smart man... lol Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 Howdy, DV - My wife makes an excellent French onion soup, with a generous helping of Vermouth. Let me know if you'd like the recipe. Regards, TJH I make one with wine, and I like it pretty well.. but yes I would love to try your wife's receipe.. thanks so much.. I love to cook and try new stuff, so this is right up my alley.. Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 I am having fun since diagnosed with Congestive Heart Failure (CHF). I have to try to keep my daily Sodium intake t 2,000 mg. What a bummer. Well, I will do my best and if that is not good enough I will be out of here with a happy smile. Not much Sodium in bourbon. Willies, glad to hear from you again my brother.. I heard you were so sick.. man you are having a bad time of it huh? So, did the doc tell ya to try bourbon? lol.. You be so very careful. and please get well... Deja. Link to comment Share on other sites More sharing options...
Deja Vous Posted February 27, 2011 Author Share Posted February 27, 2011 I see you have the right attitude. Yes he does Okies.. cuz he is a cowboy!!! Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 27, 2011 Share Posted February 27, 2011 I like tomatos, even like juice, but I don't like tomato soup... never tried bisque but I am pretty sure since it is a cream soup it would not be my favorite either. I try a lot of different stuff and like most of it, but tomato soup is not one of them. Not the smooth stuff like out of a can. Start your pan heating on the stove, while it is heating chop up an onion or two. Put olive oil into the pan, add the onion. Chop up some carrots and celery, add to pan. Crush a handful of garlic cloves, sprinkle them with some kosher salt and use the side of your knife to mash them to a paste, add to pot. Now slice and dice a chance of tomatoes, or use a #10 can of diced tomatoes, add to pot. Grind in some black pepper, add a few dashes of Tabasco (not much, it is just to brighten the flavor), some thyme, marjoram, maybe rosemary. Oh, and some water and tomato sauce. Optional - add a can or two of kidney beans and garbanzos. Once the flavors blend, you can eat as is, or start adjusting and playing with it. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted February 27, 2011 Share Posted February 27, 2011 The French did do something right. Link to comment Share on other sites More sharing options...
ShadowCatcher Posted February 27, 2011 Share Posted February 27, 2011 Mimis with a very good friend that I love dearly... I like to make it at home, course I like to cook at home.. but... I gotta say Mimi's did a great job.. sooooo... soups on... Where is the best place for soups .. since the weather is taking a turn fro the nasty tonight in the plains states.. The best thing in the world is to get into your Kitchen and play: Here's a few minutes on how to play well with onions: French Onion Soup. Watch the video. Shadow Catcher Link to comment Share on other sites More sharing options...
Burly Bear Fred Posted February 28, 2011 Share Posted February 28, 2011 Mimis with a very good friend that I love dearly... I like to make it at home, course I like to cook at home.. but... I gotta say Mimi's did a great job.. sooooo... soups on... Where is the best place for soups .. since the weather is taking a turn fro the nasty tonight in the plains states.. I made really good soups when I was the Chef at the Jug & Gavel Restaurant in Westminster. My French Onion was one of the soups that got a couple of good write-ups in the Orange County Register back then. The secret is starting with a good stock. The rest is your imagination. Soups are one of the easiest things to make. Just let your imagination go and get creative. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 28, 2011 Share Posted February 28, 2011 I made really good soups when I was the Chef at the Jug & Gavel Restaurant in Westminster. My French Onion was one of the soups that got a couple of good write-ups in the Orange County Register back then. The secret is starting with a good stock. The rest is your imagination. Soups are one of the easiest things to make. Just let your imagination go and get creative. By the same token, they are also one of the easiest things to screw up. Link to comment Share on other sites More sharing options...
Burly Bear Fred Posted February 28, 2011 Share Posted February 28, 2011 By the same token, they are also one of the easiest things to screw up. Ya I guess that’s true, but at last count of the 225 different soups I have made turned out pretty darn good. So with a little effort and patience, good soups are pretty easy to make. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted February 28, 2011 Share Posted February 28, 2011 I like soup and I like onions but I could never get into French onion soup. Can't really explain it. But I'll meet you halfway. Tonight I'm having liver and onions. Fresh calf's liver and onions sauteed in butter. Ever since I was a kid back in the Paleozoic liver was one of my favorites. There's a hotel on Oberon Street in Nogales, Mexico that serves it with a piece of liver the size of the dinner plate. My little chihuahua goes nuts when I cook it. One of her favorites also. Have to give her a little piece mixed in with her dog food or she won't let me eat in peace. And the best part is Ann Tique doesn't care for it. So it's mine, all mine. So enjoy your method of onions and I'll enjoy mine. And I'll raise a glass to you, hoping you enjoy yours as much as I'm going to enjoy mine. L'chiam. Terrible waste of good liver. I prefer mine with country gravy and mashed spuds. Onions are a different matter. I like fried onions, onions on burgers and dogs, in salads, onion soup, sauteed in butter with steak, but never with liver. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted February 28, 2011 Share Posted February 28, 2011 I like beef and onion soup, I don't care for the modern iteration of French Onion Soup, with the big slab of bread with too much cheese and everything pouring over the edge and baked onto the side of the serving dish. Roast the bones, make the broth, caramelize the onions, season them well, combine. Maybe grate some cheese over it at the table and serve with good bread. Although my favorite (at the moment) is a good home made tomato soup with vegetables. And maybe some italian sausage. Do you dredge it in seasoned flour? I wish my wife liked liver. Not worth trying to cook it just for myself. Try a bit of sage on it sometime - really perks it up. A Gunny in Japan took pity on me. I'd only been there eleven days and it was Christmas. He poured buttermilk over the liver and let it marinate over night, washed it in cold water, patted it dry, and drenched it in flour and spices. (Salt, pepper, a touch of nutmeg, sage, and something else...memory left years ago.) He pan fried it in bacon grease, added corn and potatoes, homemade biscuits with butter and orange marmalade, an coffee that would take the chrome of a bumper. He even made bread pudding and raisin rum sauce for desert. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 28, 2011 Share Posted February 28, 2011 Ya I guess that’s true, but at last count of the 225 different soups I have made turned out pretty darn good. So with a little effort and patience, good soups are pretty easy to make. Yeah, and with a little training and practice we can all shoot like Bob Munden. I'll agree, good soups are pretty easy. If you have some idea of how flavors work together and how to develop them. But too many home cooks go with the "If a little is good, more is better" and end up with something that you can eat, but not really enjoy. I've had a lot of "Eh! It's OK" soup in restaurants, but I expect more than that if eating out. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted February 28, 2011 Share Posted February 28, 2011 A Gunny in Japan took pity on me. I'd only been there eleven days and it was Christmas. He poured buttermilk over the liver and let it marinate over night, washed it in cold water, patted it dry, and drenched it in flour and spices. (Salt, pepper, a touch of nutmeg, sage, and something else...memory left years ago.) He pan fried it in bacon grease, added corn and potatoes, homemade biscuits with butter and orange marmalade, an coffee that would take the chrome of a bumper. He even made bread pudding and raisin rum sauce for desert. Hot damn! The guy knew how to cook! Link to comment Share on other sites More sharing options...
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