| Bob (this one) |
Pastorio's Cream of "Anything" soup.
This is a basic formula for any cream soup. It's roux-based and cream
gets added at the end. It can be made with milk, and I've seen it that
way, but the richness of cream just makes it better.
1 large onion, coarsely chopped
2 ribs celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock
1 pound of "anything" (see below)
1 pint heavy cream
Saute the onion and celery in butter in large saucepan or small stockpot
until sweated. Add flour, stir in well and cook for about 5 minutes.
Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
cream, correct/add seasonings. Leave chunky or puree with wand or
countertop blender. Serve.
"Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
whatever... Or some interesting combination. Also can add rice or pasta
to extend. Cheeses. A little chopped bacon. Substitute part lard or
bacon fat for the butter. Olive oil instead. Yogurt for part of the
cream (in which case, add more butter).
Pastorio
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| OmManiPadmeOmelet |
In article <11mjagpid9stcb4@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it that
> way, but the richness of cream just makes it better.
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
> Saute the onion and celery in butter in large saucepan or small stockpot
> until sweated. Add flour, stir in well and cook for about 5 minutes.
> Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> cream, correct/add seasonings. Leave chunky or puree with wand or
> countertop blender. Serve.
>
> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
> artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> whatever... Or some interesting combination. Also can add rice or pasta
> to extend. Cheeses. A little chopped bacon. Substitute part lard or
> bacon fat for the butter. Olive oil instead. Yogurt for part of the
> cream (in which case, add more butter).
>
> Pastorio
Great soup base ideas for beginners, thanks!
We get SO many newbie requests for soups, I'm gonna store this and
re-post it as needed (with your permission...... ;-) )
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
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| rmg |
Newsgroups: rec.food.cooking
X-Trace: newssvr14.news.prodigy.com 1131005064 ST000 66.120.9.98 (Thu, 03 Nov 2005 03:04:24 EST)
Reply-to: "rmg" <roxmarie_nofriedspam42@pacbell.net>
X-Priority: 3
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X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2742.200
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NNTP-Posting-Date: Thu, 03 Nov 2005 03:04:24 EST
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Xref: spool6-east.superfeed.net rec.food.cooking:1120311
"Bob (this one)" <Bob@nospam.com> wrote in message
news:11mjagpid9stcb4@corp.supernews.com...
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it that
> way, but the richness of cream just makes it better.
I think I'm gonna make "Cream of Cream" soup. Thanks for posting this!
cheers,
rox
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| jmcquown |
Bob (this one) wrote:
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it that
> way, but the richness of cream just makes it better.
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
> Saute the onion and celery in butter in large saucepan or small
> stockpot until sweated. Add flour, stir in well and cook for about 5
> minutes. Whisk in stock and simmer for 30 minutes, skimming
> occasionally. Add solids, return to boil, reduce heat to simmer for
> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or
> puree with wand or countertop blender. Serve.
>
> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> or leek, green beans, broccoli, winter squash, tomato pulp,
> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
> garlic puree, or whatever... Or some interesting combination. Also
> can add rice or pasta to extend. Cheeses. A little chopped bacon.
> Substitute part lard or bacon fat for the butter. Olive oil instead.
> Yogurt for part of the cream (in which case, add more butter).
>
> Pastorio
Excellent suggestions, and I plan to make cream of broccoli (with some added
cheese a little more interesting than cheddar) in the next couple of weeks
:) I have to plan carefully as I'm going out of town on November 10th. I'm
using up raw stuff in my fridge which currently doesn't include broccoli.
Jill
|
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| Peter Huebner |
In article <11mjagpid9stcb4@corp.supernews.com>, Bob@nospam.com says...
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
Yupp, 25 years ago I would've been just fine with that. Unfortunately,
and I know I am not alone in this, as I am getting older I am getting
less and less dairy fat tolerant - in fact if you put as much as an
ounce of butter into my food you can watch me trying to extract my
tonsils & tongue with my fingernails within 15 minutes - and if I have
as much as 1/4 cup of cream I'll have a gutache for hours, not to
mention the gas both ends and diorrhea for days ... :-(
So for people who have similar problems, I would offer up some
alternatives:
water-poor margarine or olive oil instead of butter, and maybe lite sour
cream instead of heavy cream -- lite sour cream is much easier on the
digestive tract. Or even coconut cream which is non dairy alltogether
but adds quite a different flavour dimension.
-Peter
--
=========================================
firstname dot lastname at gmail fullstop com
|
|
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| OmManiPadmeOmelet |
In article <MPG.1dd4c4d956c46a119896d9@news.individual.net>,
Peter Huebner <no.one@this.address> wrote:
> In article <11mjagpid9stcb4@corp.supernews.com>, Bob@nospam.com says...
> >
> > 1 large onion, coarsely chopped
> > 2 ribs celery coarsely chopped
> > 6 ounces butter (1 1/2 sticks)
> > 6 ounces flour (about 1 1/2 cups)
> > 1 gallon chicken stock
> > 1 pound of "anything" (see below)
> > 1 pint heavy cream
>
> Yupp, 25 years ago I would've been just fine with that. Unfortunately,
> and I know I am not alone in this, as I am getting older I am getting
> less and less dairy fat tolerant - in fact if you put as much as an
> ounce of butter into my food you can watch me trying to extract my
> tonsils & tongue with my fingernails within 15 minutes - and if I have
> as much as 1/4 cup of cream I'll have a gutache for hours, not to
> mention the gas both ends and diorrhea for days ... :-(
>
> So for people who have similar problems, I would offer up some
> alternatives:
> water-poor margarine or olive oil instead of butter, and maybe lite sour
> cream instead of heavy cream -- lite sour cream is much easier on the
> digestive tract. Or even coconut cream which is non dairy alltogether
> but adds quite a different flavour dimension.
>
> -Peter
I've also used non-dairy creamer powder when doing low fat. :-)
Works in protein shakes too and adds the right flavor.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| ~patches~ |
Peter Huebner wrote:
> In article <11mjagpid9stcb4@corp.supernews.com>, Bob@nospam.com says...
>
>>1 large onion, coarsely chopped
>>2 ribs celery coarsely chopped
>>6 ounces butter (1 1/2 sticks)
>>6 ounces flour (about 1 1/2 cups)
>>1 gallon chicken stock
>>1 pound of "anything" (see below)
>>1 pint heavy cream
>
>
> Yupp, 25 years ago I would've been just fine with that. Unfortunately,
> and I know I am not alone in this, as I am getting older I am getting
> less and less dairy fat tolerant - in fact if you put as much as an
> ounce of butter into my food you can watch me trying to extract my
> tonsils & tongue with my fingernails within 15 minutes - and if I have
> as much as 1/4 cup of cream I'll have a gutache for hours, not to
> mention the gas both ends and diorrhea for days ... :-(
>
> So for people who have similar problems, I would offer up some
> alternatives:
> water-poor margarine or olive oil instead of butter, and maybe lite sour
> cream instead of heavy cream -- lite sour cream is much easier on the
> digestive tract. Or even coconut cream which is non dairy alltogether
> but adds quite a different flavour dimension.
>
> -Peter
>
Another alternative is lactaid tablets before eating as it may be the
lactose in the cream you are reacting to. Just an idea. That way you
can still enjoy your foods without the nasty side effects from creams.
I'm lactose intolerant and lactaid has really helped.
|
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| limey |
"OmManiPadmeOmelet" wrote>
> I've also used non-dairy creamer powder when doing low fat. :-)
> Works in protein shakes too and adds the right flavor.
>
> Om.
Life is strange. I can tolerate any dairy product but I get very nauseated
when using non-dairy creamer. I don't know why.
Dora
|
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| notbob |
On 2005-11-03, Bob (this one) <Bob@nospam.com> wrote:
> Pastorio's Cream of "Anything" soup.
Howzabout a serving count so we know by how much to reduce recipe
size.
nb
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 07:46:57a, notbob wrote in rec.food.cooking:
> On 2005-11-03, Bob (this one) <Bob@nospam.com> wrote:
>> Pastorio's Cream of "Anything" soup.
>
> Howzabout a serving count so we know by how much to reduce recipe
> size.
>
> nb
From roughly 1-1/4 to 1-1/2 gallons of product,you couldn't deduce portions?
A lot depends on how much you eat.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Michael \Dog3\ Lonergan |
"Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
news:11mjagpid9stcb4@corp.supernews.com:
> Pastorio's Cream of "Anything" soup.
>
> This is a basic formula for any cream soup. It's roux-based and cream
> gets added at the end. It can be made with milk, and I've seen it that
> way, but the richness of cream just makes it better.
>
> 1 large onion, coarsely chopped
> 2 ribs celery coarsely chopped
> 6 ounces butter (1 1/2 sticks)
> 6 ounces flour (about 1 1/2 cups)
> 1 gallon chicken stock
> 1 pound of "anything" (see below)
> 1 pint heavy cream
>
> Saute the onion and celery in butter in large saucepan or small stockpot
> until sweated. Add flour, stir in well and cook for about 5 minutes.
> Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> cream, correct/add seasonings. Leave chunky or puree with wand or
> countertop blender. Serve.
>
> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
> artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> whatever... Or some interesting combination. Also can add rice or pasta
> to extend. Cheeses. A little chopped bacon. Substitute part lard or
> bacon fat for the butter. Olive oil instead. Yogurt for part of the
> cream (in which case, add more butter).
>
> Pastorio
>
Okay, I have a question. Can the base be frozen and reused later, adding
the "Anything" part after reheating? I can't recall freezing anything with
heavy cream in it. I suppose one could freeze the other ingredients adding
the cream and "Anything" after reheating.
Michael
--
Send email to dog30 at charter dot net
|
|
|
| Michael \Dog3\ Lonergan |
"jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
> Bob (this one) wrote:
>> Pastorio's Cream of "Anything" soup.
>>
>> This is a basic formula for any cream soup. It's roux-based and cream
>> gets added at the end. It can be made with milk, and I've seen it
>> that way, but the richness of cream just makes it better.
>>
>> 1 large onion, coarsely chopped
>> 2 ribs celery coarsely chopped
>> 6 ounces butter (1 1/2 sticks)
>> 6 ounces flour (about 1 1/2 cups)
>> 1 gallon chicken stock
>> 1 pound of "anything" (see below)
>> 1 pint heavy cream
>>
>> Saute the onion and celery in butter in large saucepan or small
>> stockpot until sweated. Add flour, stir in well and cook for about 5
>> minutes. Whisk in stock and simmer for 30 minutes, skimming
>> occasionally. Add solids, return to boil, reduce heat to simmer for
>> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or
>> puree with wand or countertop blender. Serve.
>>
>> "Anything" can be mushrooms, diced chicken or turkey, asparagus,
>> onion or leek, green beans, broccoli, winter squash, tomato pulp,
>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
>> garlic puree, or whatever... Or some interesting combination. Also
>> can add rice or pasta to extend. Cheeses. A little chopped bacon.
>> Substitute part lard or bacon fat for the butter. Olive oil instead.
>> Yogurt for part of the cream (in which case, add more butter).
>>
>> Pastorio
>
> Excellent suggestions, and I plan to make cream of broccoli (with some
> added cheese a little more interesting than cheddar) in the next
> couple of weeks
>:) I have to plan carefully as I'm going out of town on November 10th.
>: I'm
> using up raw stuff in my fridge which currently doesn't include
> broccoli.
>
> Jill
I have saved the base for recipes later. Bob posted a great idea. Now, are
you coming to St. Louis this time? I say we dump our lives, grab a plane
at Lambert and head to NYC. We can hide out at Margaret and Marcel's
places, provided they would have us <G>.
Michael
--
Send email to dog30 at charter dot net
|
|
|
| notbob |
On 2005-11-03, Wayne Boatwright <waynesgang@waynes.gang> wrote:
> From roughly 1-1/4 to 1-1/2 gallons of product,you couldn't deduce portions?
I could, but I'm not everyone.
nb
|
|
|
| Wayne Boatwright |
On Thu 03 Nov 2005 08:18:46a, notbob wrote in rec.food.cooking:
> On 2005-11-03, Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>> From roughly 1-1/4 to 1-1/2 gallons of product,you couldn't deduce
>> portions?
>
> I could, but I'm not everyone.
>
> nb
>
Unless the serving size itself is indicated, it's moot. I have 10, 12, and
16 oz. bowls. A lot of recipes are remiss in indicating the size of
serving even though they may indicate how many servings. Kind of silly, I
think.
The base recipe could certainly vary in final volume, since vegetables can
vary in volume for the same 1 lb. of weight. A lb. of potatoes would
probably yield a difference volume than a pound of spinach.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Wayne Boatwright |
On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:
> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
> news:11mjagpid9stcb4@corp.supernews.com:
>
>> Pastorio's Cream of "Anything" soup.
>>
>> This is a basic formula for any cream soup. It's roux-based and cream
>> gets added at the end. It can be made with milk, and I've seen it that
>> way, but the richness of cream just makes it better.
>>
>> 1 large onion, coarsely chopped
>> 2 ribs celery coarsely chopped
>> 6 ounces butter (1 1/2 sticks)
>> 6 ounces flour (about 1 1/2 cups)
>> 1 gallon chicken stock
>> 1 pound of "anything" (see below)
>> 1 pint heavy cream
>>
>> Saute the onion and celery in butter in large saucepan or small
>> stockpot until sweated. Add flour, stir in well and cook for about 5
>> minutes. Whisk in stock and simmer for 30 minutes, skimming
>> occasionally. Add solids, return to boil, reduce heat to simmer for
>> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or puree
>> with wand or countertop blender. Serve.
>>
>> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
>> or leek, green beans, broccoli, winter squash, tomato pulp,
>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted garlic
>> puree, or whatever... Or some interesting combination. Also can add
>> rice or pasta to extend. Cheeses. A little chopped bacon. Substitute
>> part lard or bacon fat for the butter. Olive oil instead. Yogurt for
>> part of the cream (in which case, add more butter).
>>
>> Pastorio
>>
>
> Okay, I have a question. Can the base be frozen and reused later,
> adding the "Anything" part after reheating? I can't recall freezing
> anything with heavy cream in it. I suppose one could freeze the other
> ingredients adding the cream and "Anything" after reheating.
>
> Michael
>
Ice cream has heavy cream in it.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Michael \Dog3\ Lonergan |
Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
news:Xns97035648F183Cwaynesgang@217.22.228.19:
> On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
> rec.food.cooking:
>
>> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
>> news:11mjagpid9stcb4@corp.supernews.com:
>>
>>> Pastorio's Cream of "Anything" soup.
>>>
>>> This is a basic formula for any cream soup. It's roux-based and cream
>>> gets added at the end. It can be made with milk, and I've seen it that
>>> way, but the richness of cream just makes it better.
>>>
>>> 1 large onion, coarsely chopped
>>> 2 ribs celery coarsely chopped
>>> 6 ounces butter (1 1/2 sticks)
>>> 6 ounces flour (about 1 1/2 cups)
>>> 1 gallon chicken stock
>>> 1 pound of "anything" (see below)
>>> 1 pint heavy cream
>>>
>>> Saute the onion and celery in butter in large saucepan or small
>>> stockpot until sweated. Add flour, stir in well and cook for about 5
>>> minutes. Whisk in stock and simmer for 30 minutes, skimming
>>> occasionally. Add solids, return to boil, reduce heat to simmer for
>>> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or puree
>>> with wand or countertop blender. Serve.
>>>
>>> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
>>> or leek, green beans, broccoli, winter squash, tomato pulp,
>>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted garlic
>>> puree, or whatever... Or some interesting combination. Also can add
>>> rice or pasta to extend. Cheeses. A little chopped bacon. Substitute
>>> part lard or bacon fat for the butter. Olive oil instead. Yogurt for
>>> part of the cream (in which case, add more butter).
>>>
>>> Pastorio
>>>
>>
>> Okay, I have a question. Can the base be frozen and reused later,
>> adding the "Anything" part after reheating? I can't recall freezing
>> anything with heavy cream in it. I suppose one could freeze the other
>> ingredients adding the cream and "Anything" after reheating.
>>
>> Michael
>>
>
> Ice cream has heavy cream in it.
>
I worded it wrong. Will freezing the base, with the cream in it, change
the taste and/or consistency of the base? I have never frozen anything
with heavy cream in it 'except' ice cream so I have not a clue as to wether
or not freezing is a good idea. I make a lot of stock at home and it would
be easy to make up a batch of this cream of anything at the same time.
Michael
--
Send email to dog30 at charter dot net
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 08:59:30a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:
> Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
> news:Xns97035648F183Cwaynesgang@217.22.228.19:
>
>> On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
>> rec.food.cooking:
>>
>>> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
>>> news:11mjagpid9stcb4@corp.supernews.com:
>>>
>>>> Pastorio's Cream of "Anything" soup.
>>>>
>>>> This is a basic formula for any cream soup. It's roux-based and cream
>>>> gets added at the end. It can be made with milk, and I've seen it
>>>> that way, but the richness of cream just makes it better.
>>>>
>>>> 1 large onion, coarsely chopped
>>>> 2 ribs celery coarsely chopped
>>>> 6 ounces butter (1 1/2 sticks)
>>>> 6 ounces flour (about 1 1/2 cups)
>>>> 1 gallon chicken stock
>>>> 1 pound of "anything" (see below)
>>>> 1 pint heavy cream
>>>>
>>>> Saute the onion and celery in butter in large saucepan or small
>>>> stockpot until sweated. Add flour, stir in well and cook for about 5
>>>> minutes. Whisk in stock and simmer for 30 minutes, skimming
>>>> occasionally. Add solids, return to boil, reduce heat to simmer for
>>>> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or
>>>> puree with wand or countertop blender. Serve.
>>>>
>>>> "Anything" can be mushrooms, diced chicken or turkey, asparagus,
>>>> onion or leek, green beans, broccoli, winter squash, tomato pulp,
>>>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
>>>> garlic puree, or whatever... Or some interesting combination. Also
>>>> can add rice or pasta to extend. Cheeses. A little chopped bacon.
>>>> Substitute part lard or bacon fat for the butter. Olive oil instead.
>>>> Yogurt for part of the cream (in which case, add more butter).
>>>>
>>>> Pastorio
>>>>
>>>
>>> Okay, I have a question. Can the base be frozen and reused later,
>>> adding the "Anything" part after reheating? I can't recall freezing
>>> anything with heavy cream in it. I suppose one could freeze the other
>>> ingredients adding the cream and "Anything" after reheating.
>>>
>>> Michael
>>>
>>
>> Ice cream has heavy cream in it.
>>
>
> I worded it wrong. Will freezing the base, with the cream in it, change
> the taste and/or consistency of the base? I have never frozen anything
> with heavy cream in it 'except' ice cream so I have not a clue as to
> wether or not freezing is a good idea. I make a lot of stock at home
> and it would be easy to make up a batch of this cream of anything at the
> same time.
>
> Michael
>
LOL! I had to give you a hard time. It's not the cream that would give me
pause. I don't like celery after it's been frozen. The roux based
thickining might also break or lose some it's thickening power. I probably
wouldn't freeze, or at least I would freeze about a cup of it to try it
out.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| jmcquown |
Michael "Dog3" Lonergan wrote:
> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
>
>> Bob (this one) wrote:
>>> Pastorio's Cream of "Anything" soup.
>>>
>>> This is a basic formula for any cream soup. It's roux-based and
>>> cream gets added at the end. It can be made with milk, and I've
>>> seen it
>>> that way, but the richness of cream just makes it better.
>>>
>>> 1 large onion, coarsely chopped
>>> 2 ribs celery coarsely chopped
>>> 6 ounces butter (1 1/2 sticks)
>>> 6 ounces flour (about 1 1/2 cups)
>>> 1 gallon chicken stock
>>> 1 pound of "anything" (see below)
>>> 1 pint heavy cream
>>>
>>> Pastorio
>>
>>>I have to plan carefully as I'm going out of town on November
>> 10th.
>>> I'm
>> using up raw stuff in my fridge which currently doesn't include
>> broccoli.
>>
>> Jill
>
> I have saved the base for recipes later. Bob posted a great idea.
> Now, are you coming to St. Louis this time? I say we dump our lives,
> grab a plane at Lambert and head to NYC. We can hide out at Margaret
> and Marcel's places, provided they would have us <G>.
>
> Michael
Not this time, Michael. Just a dinky little drive to Jonesboro. But
perhaps in 2006 we can dump our lives and grab a plane and hide out ;) You
can be my designated cab/hailer :)
Jill
|
|
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| OmManiPadmeOmelet |
In article <3suja8Fq1milU1@individual.net>,
"limey" <limey113@yahoo.com> wrote:
> "OmManiPadmeOmelet" wrote>
>
> > I've also used non-dairy creamer powder when doing low fat. :-)
> > Works in protein shakes too and adds the right flavor.
> >
> > Om.
>
> Life is strange. I can tolerate any dairy product but I get very nauseated
> when using non-dairy creamer. I don't know why.
>
> Dora
>
>
It's not exactly "real" food......
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <Xns97035D5ECA4CCesadfloons@69.28.186.121>,
"Michael \"Dog3\" Lonergan" <dog3@invalid.com> wrote:
> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
> news:11mjagpid9stcb4@corp.supernews.com:
>
> > Pastorio's Cream of "Anything" soup.
> >
> > This is a basic formula for any cream soup. It's roux-based and cream
> > gets added at the end. It can be made with milk, and I've seen it that
> > way, but the richness of cream just makes it better.
> >
> > 1 large onion, coarsely chopped
> > 2 ribs celery coarsely chopped
> > 6 ounces butter (1 1/2 sticks)
> > 6 ounces flour (about 1 1/2 cups)
> > 1 gallon chicken stock
> > 1 pound of "anything" (see below)
> > 1 pint heavy cream
> >
> > Saute the onion and celery in butter in large saucepan or small stockpot
> > until sweated. Add flour, stir in well and cook for about 5 minutes.
> > Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
> > solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
> > cream, correct/add seasonings. Leave chunky or puree with wand or
> > countertop blender. Serve.
> >
> > "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> > or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
> > artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
> > whatever... Or some interesting combination. Also can add rice or pasta
> > to extend. Cheeses. A little chopped bacon. Substitute part lard or
> > bacon fat for the butter. Olive oil instead. Yogurt for part of the
> > cream (in which case, add more butter).
> >
> > Pastorio
> >
>
> Okay, I have a question. Can the base be frozen and reused later, adding
> the "Anything" part after reheating? I can't recall freezing anything with
> heavy cream in it. I suppose one could freeze the other ingredients adding
> the cream and "Anything" after reheating.
>
> Michael
I've frozen cream soups with good results. :-)
I have some creamy squash soup in the freezer in portions.
When I make soup, I tend to make _way_ too much so double bag it and
freeze it.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <Xns97035DC13A1Besadfloons@69.28.186.121>,
"Michael \"Dog3\" Lonergan" <dog3@invalid.com> wrote:
> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
>
> > Bob (this one) wrote:
> >> Pastorio's Cream of "Anything" soup.
> >>
> >> This is a basic formula for any cream soup. It's roux-based and cream
> >> gets added at the end. It can be made with milk, and I've seen it
> >> that way, but the richness of cream just makes it better.
> >>
> >> 1 large onion, coarsely chopped
> >> 2 ribs celery coarsely chopped
> >> 6 ounces butter (1 1/2 sticks)
> >> 6 ounces flour (about 1 1/2 cups)
> >> 1 gallon chicken stock
> >> 1 pound of "anything" (see below)
> >> 1 pint heavy cream
> >>
> >> Saute the onion and celery in butter in large saucepan or small
> >> stockpot until sweated. Add flour, stir in well and cook for about 5
> >> minutes. Whisk in stock and simmer for 30 minutes, skimming
> >> occasionally. Add solids, return to boil, reduce heat to simmer for
> >> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or
> >> puree with wand or countertop blender. Serve.
> >>
> >> "Anything" can be mushrooms, diced chicken or turkey, asparagus,
> >> onion or leek, green beans, broccoli, winter squash, tomato pulp,
> >> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
> >> garlic puree, or whatever... Or some interesting combination. Also
> >> can add rice or pasta to extend. Cheeses. A little chopped bacon.
> >> Substitute part lard or bacon fat for the butter. Olive oil instead.
> >> Yogurt for part of the cream (in which case, add more butter).
> >>
> >> Pastorio
> >
> > Excellent suggestions, and I plan to make cream of broccoli (with some
> > added cheese a little more interesting than cheddar) in the next
> > couple of weeks
> >:) I have to plan carefully as I'm going out of town on November 10th.
> >: I'm
> > using up raw stuff in my fridge which currently doesn't include
> > broccoli.
> >
> > Jill
>
> I have saved the base for recipes later. Bob posted a great idea. Now, are
> you coming to St. Louis this time? I say we dump our lives, grab a plane
> at Lambert and head to NYC. We can hide out at Margaret and Marcel's
> places, provided they would have us <G>.
>
> Michael
Can I join ya? ;-)
We can all bring soup making supplies...... <lol>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <Xns97035648F183Cwaynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
> rec.food.cooking:
>
> > "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
> > news:11mjagpid9stcb4@corp.supernews.com:
> >
> >> Pastorio's Cream of "Anything" soup.
> >>
> >> This is a basic formula for any cream soup. It's roux-based and cream
> >> gets added at the end. It can be made with milk, and I've seen it that
> >> way, but the richness of cream just makes it better.
> >>
> >> 1 large onion, coarsely chopped
> >> 2 ribs celery coarsely chopped
> >> 6 ounces butter (1 1/2 sticks)
> >> 6 ounces flour (about 1 1/2 cups)
> >> 1 gallon chicken stock
> >> 1 pound of "anything" (see below)
> >> 1 pint heavy cream
> >>
> >> Saute the onion and celery in butter in large saucepan or small
> >> stockpot until sweated. Add flour, stir in well and cook for about 5
> >> minutes. Whisk in stock and simmer for 30 minutes, skimming
> >> occasionally. Add solids, return to boil, reduce heat to simmer for
> >> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or puree
> >> with wand or countertop blender. Serve.
> >>
> >> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> >> or leek, green beans, broccoli, winter squash, tomato pulp,
> >> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted garlic
> >> puree, or whatever... Or some interesting combination. Also can add
> >> rice or pasta to extend. Cheeses. A little chopped bacon. Substitute
> >> part lard or bacon fat for the butter. Olive oil instead. Yogurt for
> >> part of the cream (in which case, add more butter).
> >>
> >> Pastorio
> >>
> >
> > Okay, I have a question. Can the base be frozen and reused later,
> > adding the "Anything" part after reheating? I can't recall freezing
> > anything with heavy cream in it. I suppose one could freeze the other
> > ingredients adding the cream and "Anything" after reheating.
> >
> > Michael
> >
>
> Ice cream has heavy cream in it.
ROFL! Good point!
I did not think of that!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <Xns97035614AE77Bwaynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Thu 03 Nov 2005 08:18:46a, notbob wrote in rec.food.cooking:
>
> > On 2005-11-03, Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >> From roughly 1-1/4 to 1-1/2 gallons of product,you couldn't deduce
> >> portions?
> >
> > I could, but I'm not everyone.
> >
> > nb
> >
>
> Unless the serving size itself is indicated, it's moot. I have 10, 12, and
> 16 oz. bowls. A lot of recipes are remiss in indicating the size of
> serving even though they may indicate how many servings. Kind of silly, I
> think.
>
> The base recipe could certainly vary in final volume, since vegetables can
> vary in volume for the same 1 lb. of weight. A lb. of potatoes would
> probably yield a difference volume than a pound of spinach.
IMHO it would depend.
Is the soup an appetizer or the main course?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <Xns97036572FBF96esadfloons@69.28.186.121>,
"Michael \"Dog3\" Lonergan" <dog3@invalid.com> wrote:
> Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
> news:Xns97035648F183Cwaynesgang@217.22.228.19:
>
> > On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
> > rec.food.cooking:
> >
> >> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
> >> news:11mjagpid9stcb4@corp.supernews.com:
> >>
> >>> Pastorio's Cream of "Anything" soup.
> >>>
> >>> This is a basic formula for any cream soup. It's roux-based and cream
> >>> gets added at the end. It can be made with milk, and I've seen it that
> >>> way, but the richness of cream just makes it better.
> >>>
> >>> 1 large onion, coarsely chopped
> >>> 2 ribs celery coarsely chopped
> >>> 6 ounces butter (1 1/2 sticks)
> >>> 6 ounces flour (about 1 1/2 cups)
> >>> 1 gallon chicken stock
> >>> 1 pound of "anything" (see below)
> >>> 1 pint heavy cream
> >>>
> >>> Saute the onion and celery in butter in large saucepan or small
> >>> stockpot until sweated. Add flour, stir in well and cook for about 5
> >>> minutes. Whisk in stock and simmer for 30 minutes, skimming
> >>> occasionally. Add solids, return to boil, reduce heat to simmer for
> >>> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or puree
> >>> with wand or countertop blender. Serve.
> >>>
> >>> "Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
> >>> or leek, green beans, broccoli, winter squash, tomato pulp,
> >>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted garlic
> >>> puree, or whatever... Or some interesting combination. Also can add
> >>> rice or pasta to extend. Cheeses. A little chopped bacon. Substitute
> >>> part lard or bacon fat for the butter. Olive oil instead. Yogurt for
> >>> part of the cream (in which case, add more butter).
> >>>
> >>> Pastorio
> >>>
> >>
> >> Okay, I have a question. Can the base be frozen and reused later,
> >> adding the "Anything" part after reheating? I can't recall freezing
> >> anything with heavy cream in it. I suppose one could freeze the other
> >> ingredients adding the cream and "Anything" after reheating.
> >>
> >> Michael
> >>
> >
> > Ice cream has heavy cream in it.
> >
>
> I worded it wrong. Will freezing the base, with the cream in it, change
> the taste and/or consistency of the base? I have never frozen anything
> with heavy cream in it 'except' ice cream so I have not a clue as to wether
> or not freezing is a good idea. I make a lot of stock at home and it would
> be easy to make up a batch of this cream of anything at the same time.
>
> Michael
It won't hurt it Michael. :-)
As long as you don't freeze it long enough to freezer burn.
OTOH, I've found I have a LOT less trouble with freezer burn freezing
stocks and soups as compared to solids like meats and veggies!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| OmManiPadmeOmelet |
In article <Xns97035CC127D38waynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Thu 03 Nov 2005 08:59:30a, Michael "Dog3" Lonergan wrote in
> rec.food.cooking:
>
> > Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
> > news:Xns97035648F183Cwaynesgang@217.22.228.19:
> >
> >> On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
> >> rec.food.cooking:
> >>
> >>> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
> >>> news:11mjagpid9stcb4@corp.supernews.com:
> >>>
> >>>> Pastorio's Cream of "Anything" soup.
> >>>>
> >>>> This is a basic formula for any cream soup. It's roux-based and cream
> >>>> gets added at the end. It can be made with milk, and I've seen it
> >>>> that way, but the richness of cream just makes it better.
> >>>>
> >>>> 1 large onion, coarsely chopped
> >>>> 2 ribs celery coarsely chopped
> >>>> 6 ounces butter (1 1/2 sticks)
> >>>> 6 ounces flour (about 1 1/2 cups)
> >>>> 1 gallon chicken stock
> >>>> 1 pound of "anything" (see below)
> >>>> 1 pint heavy cream
> >>>>
> >>>> Saute the onion and celery in butter in large saucepan or small
> >>>> stockpot until sweated. Add flour, stir in well and cook for about 5
> >>>> minutes. Whisk in stock and simmer for 30 minutes, skimming
> >>>> occasionally. Add solids, return to boil, reduce heat to simmer for
> >>>> 20-30 minutes. Add cream, correct/add seasonings. Leave chunky or
> >>>> puree with wand or countertop blender. Serve.
> >>>>
> >>>> "Anything" can be mushrooms, diced chicken or turkey, asparagus,
> >>>> onion or leek, green beans, broccoli, winter squash, tomato pulp,
> >>>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
> >>>> garlic puree, or whatever... Or some interesting combination. Also
> >>>> can add rice or pasta to extend. Cheeses. A little chopped bacon.
> >>>> Substitute part lard or bacon fat for the butter. Olive oil instead.
> >>>> Yogurt for part of the cream (in which case, add more butter).
> >>>>
> >>>> Pastorio
> >>>>
> >>>
> >>> Okay, I have a question. Can the base be frozen and reused later,
> >>> adding the "Anything" part after reheating? I can't recall freezing
> >>> anything with heavy cream in it. I suppose one could freeze the other
> >>> ingredients adding the cream and "Anything" after reheating.
> >>>
> >>> Michael
> >>>
> >>
> >> Ice cream has heavy cream in it.
> >>
> >
> > I worded it wrong. Will freezing the base, with the cream in it, change
> > the taste and/or consistency of the base? I have never frozen anything
> > with heavy cream in it 'except' ice cream so I have not a clue as to
> > wether or not freezing is a good idea. I make a lot of stock at home
> > and it would be easy to make up a batch of this cream of anything at the
> > same time.
> >
> > Michael
> >
>
> LOL! I had to give you a hard time. It's not the cream that would give me
> pause. I don't like celery after it's been frozen. The roux based
> thickining might also break or lose some it's thickening power. I probably
> wouldn't freeze, or at least I would freeze about a cup of it to try it
> out.
I wonder...
I've not had a problem freezing thickened soups, but I never use roux. I
use Arrowroot mostly (or corn starch) as I'm wheat intolerant.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Nancy Young |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote
> Can I join ya? ;-)
> We can all bring soup making supplies...... <lol>
Hey, whatever happened to the garlic soup virtual
cookin? This weekend is bad for me again. Alan,
you wanna play?
nancy
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| Bob (this one) |
Michael "Dog3" Lonergan wrote:
> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
> news:11mjagpid9stcb4@corp.supernews.com:
>
>
>>Pastorio's Cream of "Anything" soup.
>>
>>This is a basic formula for any cream soup. It's roux-based and cream
>>gets added at the end. It can be made with milk, and I've seen it that
>>way, but the richness of cream just makes it better.
>>
>>1 large onion, coarsely chopped
>>2 ribs celery coarsely chopped
>>6 ounces butter (1 1/2 sticks)
>>6 ounces flour (about 1 1/2 cups)
>>1 gallon chicken stock
>>1 pound of "anything" (see below)
>>1 pint heavy cream
>>
>>Saute the onion and celery in butter in large saucepan or small stockpot
>>until sweated. Add flour, stir in well and cook for about 5 minutes.
>>Whisk in stock and simmer for 30 minutes, skimming occasionally. Add
>>solids, return to boil, reduce heat to simmer for 20-30 minutes. Add
>>cream, correct/add seasonings. Leave chunky or puree with wand or
>>countertop blender. Serve.
>>
>>"Anything" can be mushrooms, diced chicken or turkey, asparagus, onion
>>or leek, green beans, broccoli, winter squash, tomato pulp, cauliflower,
>>artichoke hearts, shrimp, carrots, lobster, roasted garlic puree, or
>>whatever... Or some interesting combination. Also can add rice or pasta
>>to extend. Cheeses. A little chopped bacon. Substitute part lard or
>>bacon fat for the butter. Olive oil instead. Yogurt for part of the
>>cream (in which case, add more butter).
>>
>>Pastorio
>>
> Okay, I have a question. Can the base be frozen and reused later, adding
> the "Anything" part after reheating? I can't recall freezing anything with
> heavy cream in it. I suppose one could freeze the other ingredients adding
> the cream and "Anything" after reheating.
Can't freeze a flour roux-based soup very well. It will break and not
come back together. There are other starches that can be used, but they
have to have a goof "freeze-thaw' capability. Some modified corn
starches are like that. One of the Clear-jel products can be used to
make the base if freezing.
Pastorio
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| Dave Smith |
Peter Huebner wrote:
>
> Yupp, 25 years ago I would've been just fine with that. Unfortunately,
> and I know I am not alone in this, as I am getting older I am getting
> less and less dairy fat tolerant - in fact if you put as much as an
> ounce of butter into my food you can watch me trying to extract my
> tonsils & tongue with my fingernails within 15 minutes - and if I have
> as much as 1/4 cup of cream I'll have a gutache for hours, not to
> mention the gas both ends and diorrhea for days ... :-(
>
> So for people who have similar problems, I would offer up some
> alternatives:
> water-poor margarine or olive oil instead of butter, and maybe lite sour
> cream instead of heavy cream -- lite sour cream is much easier on the
> digestive tract. Or even coconut cream which is non dairy alltogether
> but adds quite a different flavour dimension.
Maybe it was the association of drinking milk with the symptoms of what I
later identified as lactose intolerance, but I just don't drink the stuff,
and the family gall bladder makes cream tough to handle. However, I
discovered Lactaid tablets, and they really help. The only milk I use is
the stuff I put on cereal or porridge, and I find that whole milk causes
less problems than 2% or skim.
My problem is that there is a good taste to some things made with dairy
products, and you just don't get that with non dairy substitutes. So I
continue to use the real thing, but not so often and eat it only in small
doses. I also keep the Lataid handy.
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| Mr Libido Incognito |
Nancy Young wrote on 03 Nov 2005 in rec.food.cooking
>
> "OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote
>
> > Can I join ya? ;-)
> > We can all bring soup making supplies...... <lol>
>
> Hey, whatever happened to the garlic soup virtual
> cookin? This weekend is bad for me again. Alan,
> you wanna play?
>
> nancy
>
>
It's bad for me too...:(
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
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| Nancy Young |
"Mr Libido Incognito" <Not@vaild.null> wrote
....
> Nancy Young wrote on 03 Nov 2005 in rec.food.cooking
>> Hey, whatever happened to the garlic soup virtual
>> cookin? This weekend is bad for me again. Alan,
>> you wanna play?
> It's bad for me too...:(
Okay, Chris D has this recipe she wanted to make,
a garlic soup. We were all going to try to make it one
day. Unless I have another game next Saturday, next
weekend is good for me.
Been a long time since we had a cookin, huh Alan.
nancy
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| Christine Dabney |
On Thu, 3 Nov 2005 17:42:25 -0500, "Nancy Young" <qwerty@monmouth.com>
wrote:
>
>"Mr Libido Incognito" <Not@vaild.null> wrote
>...
>> Nancy Young wrote on 03 Nov 2005 in rec.food.cooking
>
>>> Hey, whatever happened to the garlic soup virtual
>>> cookin? This weekend is bad for me again. Alan,
>>> you wanna play?
>
>> It's bad for me too...:(
>
>Okay, Chris D has this recipe she wanted to make,
>a garlic soup. We were all going to try to make it one
>day. Unless I have another game next Saturday, next
>weekend is good for me.
>
>Been a long time since we had a cookin, huh Alan.
>
>nancy
>
Things are piling up for me, so don't know when I will be able to get
to the soup.
Christine
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| Nancy Young |
"Christine Dabney" <artisan2@ix.netcom.com> wrote
> On Thu, 3 Nov 2005 17:42:25 -0500, "Nancy Young" <qwerty@monmouth.com>
> wrote:
>>Okay, Chris D has this recipe she wanted to make,
>>a garlic soup. We were all going to try to make it one
>>day. Unless I have another game next Saturday, next
>>weekend is good for me.
> Things are piling up for me, so don't know when I will be able to get
> to the soup.
Okay, Chris, some other time.
nancy
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| jmcquown |
Nancy Young wrote:
> "Christine Dabney" <artisan2@ix.netcom.com> wrote
>
>> On Thu, 3 Nov 2005 17:42:25 -0500, "Nancy Young"
>> <qwerty@monmouth.com> wrote:
>
>>> Okay, Chris D has this recipe she wanted to make,
>>> a garlic soup. We were all going to try to make it one
>>> day. Unless I have another game next Saturday, next
>>> weekend is good for me.
>
>> Things are piling up for me, so don't know when I will be able to get
>> to the soup.
>
> Okay, Chris, some other time.
>
> nancy
How about if I just make some soup - cream of broccoli or spinach is most
likely - and think of you guys when I do so? <G>
Jill <---grilling andouille sausage and sliced zucchini
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| Nancy Young |
"jmcquown" <jmcquown@bellsouth.net> wrote
> Nancy Young wrote:
>> Okay, Chris, some other time.
> How about if I just make some soup - cream of broccoli or spinach is most
> likely - and think of you guys when I do so? <G>
YOU. are *no* fun.
nancy
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| jmcquown |
Nancy Young wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote
>
>> Nancy Young wrote:
>
>>> Okay, Chris, some other time.
>
>> How about if I just make some soup - cream of broccoli or spinach is
>> most likely - and think of you guys when I do so? <G>
>
> YOU. are *no* fun.
>
> nancy
Au contraire! Just don't have enough garlic to make garlic soup... what's
it take, like 40 cloves? ;)
Jill
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| Christine Dabney |
On Thu, 3 Nov 2005 17:34:17 -0600, "jmcquown" <jmcquown@bellsouth.net>
wrote:
>Nancy Young wrote:
>> YOU. are *no* fun.
>>
>> nancy
>
>Au contraire! Just don't have enough garlic to make garlic soup... what's
>it take, like 40 cloves? ;)
>
>Jill
>
This particular recipe calls for about 1/4 cup thinly sliced garlic.
Don't know how many cloves that is....
Christine
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 04:40:36p, Christine Dabney wrote in rec.food.cooking:
> On Thu, 3 Nov 2005 17:34:17 -0600, "jmcquown" <jmcquown@bellsouth.net>
> wrote:
>
>>Nancy Young wrote:
>
>>> YOU. are *no* fun.
>>>
>>> nancy
>>
>>Au contraire! Just don't have enough garlic to make garlic soup...
what's
>>it take, like 40 cloves? ;)
>>
>>Jill
>>
>
> This particular recipe calls for about 1/4 cup thinly sliced garlic.
> Don't know how many cloves that is....
>
> Christine
>
Maybe 10, depending on size. Garlic clove sizes varies widely.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| Michael \Dog3\ Lonergan |
Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
news:Xns97035CC127D38waynesgang@217.22.228.19:
> On Thu 03 Nov 2005 08:59:30a, Michael "Dog3" Lonergan wrote in
> rec.food.cooking:
>
>> Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote
>> in news:Xns97035648F183Cwaynesgang@217.22.228.19:
>>
>>> On Thu 03 Nov 2005 08:11:51a, Michael "Dog3" Lonergan wrote in
>>> rec.food.cooking:
>>>
>>>> "Bob (this one)" <Bob@nospam.com> looking for trouble wrote in
>>>> news:11mjagpid9stcb4@corp.supernews.com:
>>>>
>>>>> Pastorio's Cream of "Anything" soup.
>>>>>
>>>>> This is a basic formula for any cream soup. It's roux-based and
>>>>> cream gets added at the end. It can be made with milk, and I've
>>>>> seen it that way, but the richness of cream just makes it better.
>>>>>
>>>>> 1 large onion, coarsely chopped
>>>>> 2 ribs celery coarsely chopped
>>>>> 6 ounces butter (1 1/2 sticks)
>>>>> 6 ounces flour (about 1 1/2 cups)
>>>>> 1 gallon chicken stock
>>>>> 1 pound of "anything" (see below)
>>>>> 1 pint heavy cream
>>>>>
>>>>> Saute the onion and celery in butter in large saucepan or small
>>>>> stockpot until sweated. Add flour, stir in well and cook for about
>>>>> 5 minutes. Whisk in stock and simmer for 30 minutes, skimming
>>>>> occasionally. Add solids, return to boil, reduce heat to simmer
>>>>> for 20-30 minutes. Add cream, correct/add seasonings. Leave chunky
>>>>> or puree with wand or countertop blender. Serve.
>>>>>
>>>>> "Anything" can be mushrooms, diced chicken or turkey, asparagus,
>>>>> onion or leek, green beans, broccoli, winter squash, tomato pulp,
>>>>> cauliflower, artichoke hearts, shrimp, carrots, lobster, roasted
>>>>> garlic puree, or whatever... Or some interesting combination. Also
>>>>> can add rice or pasta to extend. Cheeses. A little chopped bacon.
>>>>> Substitute part lard or bacon fat for the butter. Olive oil
>>>>> instead. Yogurt for part of the cream (in which case, add more
>>>>> butter).
>>>>>
>>>>> Pastorio
>>>>>
>>>>
>>>> Okay, I have a question. Can the base be frozen and reused later,
>>>> adding the "Anything" part after reheating? I can't recall
>>>> freezing anything with heavy cream in it. I suppose one could
>>>> freeze the other ingredients adding the cream and "Anything" after
>>>> reheating.
>>>>
>>>> Michael
>>>>
>>>
>>> Ice cream has heavy cream in it.
>>>
>>
>> I worded it wrong. Will freezing the base, with the cream in it,
>> change the taste and/or consistency of the base? I have never frozen
>> anything with heavy cream in it 'except' ice cream so I have not a
>> clue as to wether or not freezing is a good idea. I make a lot of
>> stock at home and it would be easy to make up a batch of this cream
>> of anything at the same time.
>>
>> Michael
>>
>
> LOL! I had to give you a hard time.
So what else is new you snot ;)
> It's not the cream that would
> give me pause. I don't like celery after it's been frozen. The roux
> based thickining might also break or lose some it's thickening power.
> I probably wouldn't freeze, or at least I would freeze about a cup of
> it to try it out.
I'm gonna try it anyway. If it works it'll be to good to be true.
Michael
--
Send email to dog30 at charter dot net
|
|
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| Michael \Dog3\ Lonergan |
"jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
news:XVraf.33537$x6.27808@bignews6.bellsouth.net:
> Michael "Dog3" Lonergan wrote:
>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
>> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
>>
>>> Bob (this one) wrote:
>>>> Pastorio's Cream of "Anything" soup.
>>>>
>>>> This is a basic formula for any cream soup. It's roux-based and
>>>> cream gets added at the end. It can be made with milk, and I've
>>>> seen it
>>>> that way, but the richness of cream just makes it better.
>>>>
>>>> 1 large onion, coarsely chopped
>>>> 2 ribs celery coarsely chopped
>>>> 6 ounces butter (1 1/2 sticks)
>>>> 6 ounces flour (about 1 1/2 cups)
>>>> 1 gallon chicken stock
>>>> 1 pound of "anything" (see below)
>>>> 1 pint heavy cream
>>>>
>>>> Pastorio
>>>
>>>>I have to plan carefully as I'm going out of town on November
>>> 10th.
>>>> I'm
>>> using up raw stuff in my fridge which currently doesn't include
>>> broccoli.
>>>
>>> Jill
>>
>> I have saved the base for recipes later. Bob posted a great idea.
>> Now, are you coming to St. Louis this time? I say we dump our lives,
>> grab a plane at Lambert and head to NYC. We can hide out at Margaret
>> and Marcel's places, provided they would have us <G>.
>>
>> Michael
>
> Not this time, Michael. Just a dinky little drive to Jonesboro. But
> perhaps in 2006 we can dump our lives and grab a plane and hide out ;)
> You can be my designated cab/hailer :)
>
> Jill
It's easy in Manhattan. Especially if I'm wearing tight shorts <huge
eyroll>.
Michael
--
Send email to dog30 at charter dot net
|
|
|
| sf |
On Thu, 03 Nov 2005 00:36:33 -0600, OmManiPadmeOmelet wrote:
> Great soup base ideas for beginners, thanks!
> We get SO many newbie requests for soups, I'm gonna store this and
> re-post it as needed (with your permission...... ;-) )
Heck, it's good for not beginners too.
LOL - that's a "thanks", Bob
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 08:15:36p, Michael "Dog3" Lonergan wrote in
rec.food.cooking:
> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
> news:XVraf.33537$x6.27808@bignews6.bellsouth.net:
>
>> Michael "Dog3" Lonergan wrote:
>>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
>>> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
>>>
>>>> Bob (this one) wrote:
>>>>> Pastorio's Cream of "Anything" soup.
>>>>>
>>>>> This is a basic formula for any cream soup. It's roux-based and
>>>>> cream gets added at the end. It can be made with milk, and I've
>>>>> seen it
>>>>> that way, but the richness of cream just makes it better.
>>>>>
>>>>> 1 large onion, coarsely chopped
>>>>> 2 ribs celery coarsely chopped
>>>>> 6 ounces butter (1 1/2 sticks)
>>>>> 6 ounces flour (about 1 1/2 cups)
>>>>> 1 gallon chicken stock
>>>>> 1 pound of "anything" (see below)
>>>>> 1 pint heavy cream
>>>>>
>>>>> Pastorio
>>>>
>>>>>I have to plan carefully as I'm going out of town on November 10th.
>>>>> I'm
>>>> using up raw stuff in my fridge which currently doesn't include
>>>> broccoli.
>>>>
>>>> Jill
>>>
>>> I have saved the base for recipes later. Bob posted a great idea.
>>> Now, are you coming to St. Louis this time? I say we dump our lives,
>>> grab a plane at Lambert and head to NYC. We can hide out at Margaret
>>> and Marcel's places, provided they would have us <G>.
>>>
>>> Michael
>>
>> Not this time, Michael. Just a dinky little drive to Jonesboro. But
>> perhaps in 2006 we can dump our lives and grab a plane and hide out ;)
>> You can be my designated cab/hailer :)
>>
>> Jill
>
> It's easy in Manhattan. Especially if I'm wearing tight shorts <huge
> eyroll>.
>
> Michael
>
Just stay off of 8th Avenue!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
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| sf |
On Thu, 03 Nov 2005 15:37:42 -0500, Bob (this one) wrote:
> One of the Clear-jel products can be used to
> make the base if freezing.
Is this found in grocery stores?
|
|
|
| Reg |
Newsgroups: rec.food.cooking
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Xref: spool6-east.superfeed.net rec.food.cooking:1120820
sf wrote:
> On Thu, 03 Nov 2005 15:37:42 -0500, Bob (this one) wrote:
>
>
>> One of the Clear-jel products can be used to
>> make the base if freezing.
>
>
> Is this found in grocery stores?
I've seen it at Andronicos
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
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| Peter Huebner |
In article <11mk47slvmem1a5@corp.supernews.com>,
noones_home@thisaddress.com says...
> Another alternative is lactaid tablets before eating as it may be the
> lactose in the cream you are reacting to. Just an idea. That way you
> can still enjoy your foods without the nasty side effects from creams.
> I'm lactose intolerant and lactaid has really helped.
>
Yes, I take those so I can still enjoy the odd cheese sandwich or slice
of pizza. But butter and cream are right out, regardless. :-(
I also use a lot of goat cheese in salads these days. "Chevre Salade"
mostly since it's cheaper than goat feta.
-P.
--
=========================================
firstname dot lastname at gmail fullstop com
|
|
|
| Peter Huebner |
In article <Xns97035D5ECA4CCesadfloons@69.28.186.121>, dog3@invalid.com
says...
>
> Okay, I have a question. Can the base be frozen and reused later, adding
> the "Anything" part after reheating? I can't recall freezing anything with
> heavy cream in it. I suppose one could freeze the other ingredients adding
> the cream and "Anything" after reheating.
>
> Michael
>
I've had mixed results with freeizing sour cream & roux based sauces.
*Most* of the time they thaw and reheat just fine, but very occasionally
they curdle when reheating and just won't reconstitute. Don't know if
fresh cream behaves exactly the same, though.
-P.
--
=========================================
firstname dot lastname at gmail fullstop com
|
|
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| Michael \Dog3\ Lonergan |
Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
news:Xns9703D4459473Bwaynesgang@217.22.228.19:
> On Thu 03 Nov 2005 08:15:36p, Michael "Dog3" Lonergan wrote in
> rec.food.cooking:
>
>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
>> news:XVraf.33537$x6.27808@bignews6.bellsouth.net:
>>
>>> Michael "Dog3" Lonergan wrote:
>>>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
>>>> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
>>>>
>>>>> Bob (this one) wrote:
>>>>>> Pastorio's Cream of "Anything" soup.
>>>>>>
>>>>>> This is a basic formula for any cream soup. It's roux-based and
>>>>>> cream gets added at the end. It can be made with milk, and I've
>>>>>> seen it
>>>>>> that way, but the richness of cream just makes it better.
>>>>>>
>>>>>> 1 large onion, coarsely chopped
>>>>>> 2 ribs celery coarsely chopped
>>>>>> 6 ounces butter (1 1/2 sticks)
>>>>>> 6 ounces flour (about 1 1/2 cups)
>>>>>> 1 gallon chicken stock
>>>>>> 1 pound of "anything" (see below)
>>>>>> 1 pint heavy cream
>>>>>>
>>>>>> Pastorio
>>>>>
>>>>>>I have to plan carefully as I'm going out of town on November 10th.
>>>>>> I'm
>>>>> using up raw stuff in my fridge which currently doesn't include
>>>>> broccoli.
>>>>>
>>>>> Jill
>>>>
>>>> I have saved the base for recipes later. Bob posted a great idea.
>>>> Now, are you coming to St. Louis this time? I say we dump our lives,
>>>> grab a plane at Lambert and head to NYC. We can hide out at Margaret
>>>> and Marcel's places, provided they would have us <G>.
>>>>
>>>> Michael
>>>
>>> Not this time, Michael. Just a dinky little drive to Jonesboro. But
>>> perhaps in 2006 we can dump our lives and grab a plane and hide out ;)
>>> You can be my designated cab/hailer :)
>>>
>>> Jill
>>
>> It's easy in Manhattan. Especially if I'm wearing tight shorts <huge
>> eyroll>.
>>
>> Michael
>>
>
> Just stay off of 8th Avenue!
>
Just how do you expect me to make airfare back home for Jill and I?
Michael
--
Send email to dog30 at charter dot net
|
|
|
| Michael \Dog3\ Lonergan |
OmManiPadmeOmelet <Omelet@brokenegz.com> looking for trouble wrote in
news:Omelet-50C669.13393403112005@corp.supernews.com:
>>
>> I have saved the base for recipes later. Bob posted a great idea.
>> Now, are you coming to St. Louis this time? I say we dump our lives,
>> grab a plane at Lambert and head to NYC. We can hide out at Margaret
>> and Marcel's places, provided they would have us <G>.
>>
>> Michael
>
> Can I join ya? ;-)
> We can all bring soup making supplies...... <lol>
Sure. I'll smuggle you onto the plane in my carry on bag. Just leave the
knives at home, they'll never make it through the security scan ;)
Michael
--
Send email to dog30 at charter dot net
|
|
|
| Michael \Dog3\ Lonergan |
Peter Huebner <no.one@this.address> looking for trouble wrote in
news:MPG.1dd5cdc7bfe286e39896dd@news.individual.net:
> In article <Xns97035D5ECA4CCesadfloons@69.28.186.121>,
> dog3@invalid.com says...
>>
>> Okay, I have a question. Can the base be frozen and reused later,
>> adding the "Anything" part after reheating? I can't recall freezing
>> anything with heavy cream in it. I suppose one could freeze the
>> other ingredients adding the cream and "Anything" after reheating.
>>
>> Michael
>>
>
>
> I've had mixed results with freeizing sour cream & roux based sauces.
> *Most* of the time they thaw and reheat just fine, but very
> occasionally they curdle when reheating and just won't reconstitute.
> Don't know if fresh cream behaves exactly the same, though.
>
> -P.
>
Well, I have heard the pros and cons from the posters in this thread. I
suppose the only way to find out is to try it. Bob P., the original poster
followed up and remarked that the results of freezing would alter the base.
I suppose the only way I'll find out if it's okay for me (tastewise etc.)
is to give it a try.
Michael
--
Send email to dog30 at charter dot net
|
|
|
| OmManiPadmeOmelet |
In article <Xns9704D9733AE9esadfloons@69.28.186.121>,
"Michael \"Dog3\" Lonergan" <dog3@invalid.com> wrote:
> Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
> news:Xns9703D4459473Bwaynesgang@217.22.228.19:
>
> > On Thu 03 Nov 2005 08:15:36p, Michael "Dog3" Lonergan wrote in
> > rec.food.cooking:
> >
> >> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
> >> news:XVraf.33537$x6.27808@bignews6.bellsouth.net:
> >>
> >>> Michael "Dog3" Lonergan wrote:
> >>>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
> >>>> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
> >>>>
> >>>>> Bob (this one) wrote:
> >>>>>> Pastorio's Cream of "Anything" soup.
> >>>>>>
> >>>>>> This is a basic formula for any cream soup. It's roux-based and
> >>>>>> cream gets added at the end. It can be made with milk, and I've
> >>>>>> seen it
> >>>>>> that way, but the richness of cream just makes it better.
> >>>>>>
> >>>>>> 1 large onion, coarsely chopped
> >>>>>> 2 ribs celery coarsely chopped
> >>>>>> 6 ounces butter (1 1/2 sticks)
> >>>>>> 6 ounces flour (about 1 1/2 cups)
> >>>>>> 1 gallon chicken stock
> >>>>>> 1 pound of "anything" (see below)
> >>>>>> 1 pint heavy cream
> >>>>>>
> >>>>>> Pastorio
> >>>>>
> >>>>>>I have to plan carefully as I'm going out of town on November 10th.
> >>>>>> I'm
> >>>>> using up raw stuff in my fridge which currently doesn't include
> >>>>> broccoli.
> >>>>>
> >>>>> Jill
> >>>>
> >>>> I have saved the base for recipes later. Bob posted a great idea.
> >>>> Now, are you coming to St. Louis this time? I say we dump our lives,
> >>>> grab a plane at Lambert and head to NYC. We can hide out at Margaret
> >>>> and Marcel's places, provided they would have us <G>.
> >>>>
> >>>> Michael
> >>>
> >>> Not this time, Michael. Just a dinky little drive to Jonesboro. But
> >>> perhaps in 2006 we can dump our lives and grab a plane and hide out ;)
> >>> You can be my designated cab/hailer :)
> >>>
> >>> Jill
> >>
> >> It's easy in Manhattan. Especially if I'm wearing tight shorts <huge
> >> eyroll>.
> >>
> >> Michael
> >>
> >
> > Just stay off of 8th Avenue!
> >
>
> Just how do you expect me to make airfare back home for Jill and I?
>
> Michael
ROFLMAO!
Funny guy....... ;-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| OmManiPadmeOmelet |
In article <Xns9704E502125Aesadfloons@69.28.186.121>,
"Michael \"Dog3\" Lonergan" <dog3@invalid.com> wrote:
> OmManiPadmeOmelet <Omelet@brokenegz.com> looking for trouble wrote in
> news:Omelet-50C669.13393403112005@corp.supernews.com:
>
> >>
> >> I have saved the base for recipes later. Bob posted a great idea.
> >> Now, are you coming to St. Louis this time? I say we dump our lives,
> >> grab a plane at Lambert and head to NYC. We can hide out at Margaret
> >> and Marcel's places, provided they would have us <G>.
> >>
> >> Michael
> >
> > Can I join ya? ;-)
> > We can all bring soup making supplies...... <lol>
>
> Sure. I'll smuggle you onto the plane in my carry on bag. Just leave the
> knives at home, they'll never make it through the security scan ;)
>
> Michael
Can I bring my tongue blade? ;-D
Om -> Who's toiletry bag got raided last time due to the ayurvedic
tongue blade showing up on the x-ray machines......
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Wayne Boatwright |
On Fri 04 Nov 2005 12:21:16a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:
> Wayne Boatwright <waynesgang@waynes.gang> looking for trouble wrote in
> news:Xns9703D4459473Bwaynesgang@217.22.228.19:
>
>> On Thu 03 Nov 2005 08:15:36p, Michael "Dog3" Lonergan wrote in
>> rec.food.cooking:
>>
>>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
>>> news:XVraf.33537$x6.27808@bignews6.bellsouth.net:
>>>
>>>> Michael "Dog3" Lonergan wrote:
>>>>> "jmcquown" <jmcquown@bellsouth.net> looking for trouble wrote in
>>>>> news:gSlaf.48057$Pp1.33985@bignews3.bellsouth.net:
>>>>>
>>>>>> Bob (this one) wrote:
>>>>>>> Pastorio's Cream of "Anything" soup.
>>>>>>>
>>>>>>> This is a basic formula for any cream soup. It's roux-based and
>>>>>>> cream gets added at the end. It can be made with milk, and I've
>>>>>>> seen it
>>>>>>> that way, but the richness of cream just makes it better.
>>>>>>>
>>>>>>> 1 large onion, coarsely chopped
>>>>>>> 2 ribs celery coarsely chopped
>>>>>>> 6 ounces butter (1 1/2 sticks)
>>>>>>> 6 ounces flour (about 1 1/2 cups)
>>>>>>> 1 gallon chicken stock
>>>>>>> 1 pound of "anything" (see below)
>>>>>>> 1 pint heavy cream
>>>>>>>
>>>>>>> Pastorio
>>>>>>
>>>>>>>I have to plan carefully as I'm going out of town on November 10th.
>>>>>>> I'm
>>>>>> using up raw stuff in my fridge which currently doesn't include
>>>>>> broccoli.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I have saved the base for recipes later. Bob posted a great idea.
>>>>> Now, are you coming to St. Louis this time? I say we dump our lives,
>>>>> grab a plane at Lambert and head to NYC. We can hide out at Margaret
>>>>> and Marcel's places, provided they would have us <G>.
>>>>>
>>>>> Michael
>>>>
>>>> Not this time, Michael. Just a dinky little drive to Jonesboro. But
>>>> perhaps in 2006 we can dump our lives and grab a plane and hide out ;)
>>>> You can be my designated cab/hailer :)
>>>>
>>>> Jill
>>>
>>> It's easy in Manhattan. Especially if I'm wearing tight shorts <huge
>>> eyroll>.
>>>
>>> Michael
>>>
>>
>> Just stay off of 8th Avenue!
>>
>
> Just how do you expect me to make airfare back home for Jill and I?
>
> Michael
>
With your beguiling smile?
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Wayne Boatwright |
On Fri 04 Nov 2005 05:32:25a, Andy wrote in rec.food.cooking:
> First thought that came to mind:
>
> Q: What's grey and comes in cans?
> A: Cream of elephant soup.
And some brands of mushroom soup.
And that reminds me of...
Q: What's green and red and moves at 3000 r.p.m.?
A: Frog in a blender.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| ~patches~ |
sf wrote:
> On Thu, 03 Nov 2005 15:37:42 -0500, Bob (this one) wrote:
>
>
>> One of the Clear-jel products can be used to
>> make the base if freezing.
>
>
> Is this found in grocery stores?
Some clear-gel products are found in the grocery stores usually in the
produce section above whatever fruit to use with. Other clear-gel for
high heat as in canning can be ordered through Bernardin's at
homecanning.com. You might want to check their site out as then you
will have an idea of what the packaging looks like so you recognize it
in the stores.
|
|
|
| Ophelia |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns97043A67C1219waynesgang@217.22.228.19...
> On Fri 04 Nov 2005 05:32:25a, Andy wrote in rec.food.cooking:
>
>> First thought that came to mind:
>>
>> Q: What's grey and comes in cans?
>> A: Cream of elephant soup.
>
> And some brands of mushroom soup.
>
> And that reminds me of...
>
> Q: What's green and red and moves at 3000 r.p.m.?
> A: Frog in a blender.
Ughhhhhhhhhhhhhhh WAYNE!!!!!!!!!!!!!!!!!!!!
|
|
|
| Wayne Boatwright |
On Fri 04 Nov 2005 06:28:29a, Ophelia wrote in rec.food.cooking:
>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns97043A67C1219waynesgang@217.22.228.19...
>> On Fri 04 Nov 2005 05:32:25a, Andy wrote in rec.food.cooking:
>>
>>> First thought that came to mind:
>>>
>>> Q: What's grey and comes in cans?
>>> A: Cream of elephant soup.
>>
>> And some brands of mushroom soup.
>>
>> And that reminds me of... | | | |
