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  #16  
Old 03-21-2018, 11:18 PM
Looburst Looburst is offline
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Oh yeah, I love good Lobster Bisque too!
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  #17  
Old 03-22-2018, 05:05 AM
Slothead56 Slothead56 is offline
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My wife makes a ham and bean soup that is cause for celebration. Rich, flavorful ham from a boiled hock with onions, carrots and northern beans. The ingredient that makes is so delicious is peanut butter. Yes, peanut butter. Served with crusty bread it's a Fall/Winter football fav.
I'm drooling right now.
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  #18  
Old 03-22-2018, 07:43 AM
marty bradbury marty bradbury is offline
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Split Pea.....Yum
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  #19  
Old 03-22-2018, 08:08 AM
mr. beaumont mr. beaumont is offline
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Man, I probably make soup once a week from October thru April...

I recently have done a carrot ginger bisque and a stew-like take on ****-a Leekie (Chicken and Leeks, with barley) that were definite make agains...

Man, I love soup. Great thread.
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  #20  
Old 03-22-2018, 09:47 AM
PorkPieGuy PorkPieGuy is offline
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My wife makes a low-carb one. I can't remember what all goes it in, but it include bacon, sausage, kale, and cauliflower. My whole family eats it just about til we get sick. I love that stuff!
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  #21  
Old 03-22-2018, 03:14 PM
Long Jon Long Jon is offline
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“What you doing honey ?”

“Just browsing the acoustic guitar forum sweetheart..”

“Isn’t that just a lot of old men talking about guitars ?”

“Oh no, we chat about all kinds of stuff”

“OK, but it IS all old geezers isn’t it ?”

“Um,, no no no , of course it’s not”

“What’s that thread you’re reading now about ?

“uh... yeah,,, whatever ,,, sometimes we talk about young people stuff,
like what’s wrong with young people these days and so on ...
anyway,,, is that soup ready ?“
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  #22  
Old 03-22-2018, 03:37 PM
Steve DeRosa Steve DeRosa is offline
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Our band rehearses on Monday mornings, we all go over to the local Chinese take-out/sit-down joint for lunch in the early afternoon - they gotta have the world's best hot-&-sour soup...
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  #23  
Old 03-22-2018, 08:33 PM
1neeto 1neeto is offline
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Quote:
Originally Posted by Steve DeRosa View Post
Our band rehearses on Monday mornings, we all go over to the local Chinese take-out/sit-down joint for lunch in the early afternoon - they gotta have the world's best hot-&-sour soup...


Oh yes another winner!
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  #24  
Old 03-23-2018, 07:52 AM
Side Man Side Man is offline
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Quote:
Originally Posted by Steve DeRosa View Post
Our band rehearses on Monday mornings, we all go over to the local Chinese take-out/sit-down joint for lunch in the early afternoon - they gotta have the world's best hot-&-sour soup...
I used to go to a local Chinese restaurant to get their delicious hot-&-sour soup to go, at least once a week.

That is, until one time I got about half way through the bowl and found a cigarette filter mixed in with the pieces of tofu..
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  #25  
Old 03-23-2018, 10:57 AM
Swamp Yankee Swamp Yankee is offline
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Quote:
Originally Posted by eatswodo View Post
We eat lunch regularly at a local sushi restaurant. There's something about their basic miso soup which is addictive - it's the best I've ever tasted. Never get tired of it.
Love me some miso soup - you'd be amazed at how quick and easy it is to make at home.

The basic stock (dashi) is made by pouring boiling water over dried bonito tuna flakes (katsuobushi) and a piece of dried kelp (konbu) and letting it steep for 10-15 minutes or so. Then you strain the dashi and add some dried seaweed (wakame) some white miso paste, some diced tofu and some sliced green onion (if you want). Heat it up till just before boiling and serve.

All the ingredients are inexpensive and readily available in a decent Oriental foods market ....and the whole process of making miso soup takes about 20 minutes.
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  #26  
Old 03-23-2018, 04:39 PM
StevenL StevenL is offline
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Campbell's Chunky ... just about any kind. mmmmm Yes, I'm low class. None of that fancy, foreign stuff for me.
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  #27  
Old 03-23-2018, 04:46 PM
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David Eastwood David Eastwood is offline
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Quote:
Originally Posted by Swamp Yankee View Post

The basic stock (dashi) is made by pouring boiling water over dried bonito tuna flakes (katsuobushi) and a piece of dried kelp (konbu) and letting it steep for 10-15 minutes or so. Then you strain the dashi and add some dried seaweed (wakame) some white miso paste, some diced tofu and some sliced green onion (if you want). Heat it up till just before boiling and serve.
Well familiar with the dashi process - we often make Japanese hotpots which rely on it. We have some excellent oriental markets here in the Twin Cities for some of the more elusive ingredients - having a son majoring in Japanese, with some basic Korean skills, makes label interpretation much easier!
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Last edited by David Eastwood; 03-23-2018 at 05:15 PM. Reason: for clarification, and appalling sentence structure
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  #28  
Old 03-23-2018, 05:14 PM
1neeto 1neeto is offline
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Quote:
Originally Posted by eatswodo View Post
Well familiar with the dashi process - we often make Japanese hotpots which rely on it. We have some excellent oriental markets here in the Twin Cities for some of the more elusive ingredients - having a son majoring in Japanese, with some basic Korean makes label interpretation very easy!


Oh yes I looooove Japanese hot pot!
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  #29  
Old 03-23-2018, 07:18 PM
Dr. Spivey Dr. Spivey is offline
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No soup for me.
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  #30  
Old 03-23-2018, 07:32 PM
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Acousticado Acousticado is offline
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My son makes the best homemade New England Clam Chowder. My wife makes great homemade beef stew, and turkey stew from leftover bird. I really like Vietnamese Pho. I love a good minestrone soup. I even quite like a good corn and potato chowder.

When I was a poor college student, loved Kraft Dinner and Campbell’s Chunky soups.
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