#16
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Oh yeah, I love good Lobster Bisque too!
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Dump The Bucket On It! |
#17
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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. |
#18
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Split Pea.....Yum
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Alvarez AP-70 Squire Contemporary Jaguar Kustom Amp (acoustic) Gamma G-25 Amp (electric) |
#19
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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. |
#20
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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
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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 ?“ |
#22
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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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"Mistaking silence for weakness and contempt for fear is the final, fatal error of a fool" - Sicilian proverb (paraphrased) |
#23
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Oh yes another winner! |
#24
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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.. |
#25
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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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Martin 000-17SM Supro 2030 Hampton Taylor 562ce 12 X 12 Taylor GS Mini-e Spruce/Rosewood Waterloo WL-S Wechter TO-8418 Cordoba 24T tenor ukulele Kanile'a Islander MST-4 tenor ukulele Kiwaya KTC-1 concert ukulele Kolohe concert ukulele Mainland Mahogany soprano ukulele Ohana SK-28 soprano ukulele Brüko No. 6 soprano ukulele |
#26
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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
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Martin 0-16NY Emerald Amicus Emerald X20 Cordoba Stage Some of my tunes: https://youtube.com/user/eatswodo Last edited by David Eastwood; 03-23-2018 at 05:15 PM. Reason: for clarification, and appalling sentence structure |
#28
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Oh yes I looooove Japanese hot pot! |
#29
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No soup for me.
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All the years combine, they melt into a dream A broken angel sings from a guitar 2005 Gibson J-45 1985 Guild D17 2012 Fender Am. Std. Stratocaster 1997 Guild Bluesbird |
#30
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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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Tom '21 Martin D-18 Standard | '02 Taylor 814c | '18 Taylor 214ceDLX | '18 Taylor 150e-12 | '78 Ibanez Dread (First acoustic) | '08 CA Cargo | '02 Fender Strat American '57 RI My original songs |