food The Soup Thread

HigherThisHeat said:
This is the first time I've ever cared about an entry in the soup thread (no offense, I'm sure there are some great soups in here, but I just can't be bothered with soup)

I'm cravin some of that stuff french onion roast soup, gotdamn.
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French onion soup is amazing, the French place by me uses a 3-4 cheese top with gruyere and others, out of this world. No Thai soups for you? Coconut, lemongrass, Thai spices, no? No chowders or gumbo? No boulibase? No mulligatawny or Turkish lentil? No pazole? No split pea or caulifower? Man, you are really missing out dude!
 
I just had lemongrass soup. Yesterday too lol. And tomorrow maybe cauliflower soup. Definitely a part of my regular diet.
 
Get some colored bowls/plates to make some of your food pop then. That Corningware/Cornell whatev is cool but... like you just said.
 
I request Jay post pazole up in here as my X-mas present. Jay make good soup!
 
I've never had pazole, and would have to Google it to see what it is ...
 
White soups would lend themselves nicely to photographs because you can blow it out and go all high-key ...
 
Direct the focus at the colorful garnish (fresh parsley all of the things, and all), and then direct the exposure to the brightest white thing in the frame and BOOM, high-key is borned ...
 
Whatever you do, though, please don't do that selective color crap where everything is B&W except the focus ... ugh!
 
I'm only half kidding.
 
No time el jefe.  I have a full plate with visiting with family and work.  I won't be cooking much of anything.
 
Edit:  Wait. Are you giving me tips for taking pics of soup?  HA.  You know I point and shoot right?  Recent improvements are about as good as its gonna get.
 
Edit again:  Oh and I didn't use parsley in my cream of crab.  I used tarragon.  I love tarragon with seafood.  Give it a try!
 
Sounds good Jay, taragon is great under-appreciated stuff.
 
And yeah, don't go trying to teach Jay photo tricks grant, he just learned how to use auto settings, lol.
 
I'm saying you can add parsley garnish to almost anything w/o changing it's flavor much, if you need to add color to a low-contrast dish ... and PIC1 just uses a point and shoot, too =) ...
 
The Hot Pepper said:
 
French onion soup is amazing, the French place by me uses a 3-4 cheese top with gruyere and others, out of this world. No Thai soups for you? Coconut, lemongrass, Thai spices, no? No chowders or gumbo? No boulibase? No mulligatawny or Turkish lentil? No pazole? No split pea or caulifower? Man, you are really missing out dude!
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French onion soup I do enjoy. Though I've had it maybe a total of 6 times my entire life.
 
Clam, corn, chicken, whatever chowders are pretty ok... for a snack.
 
I do like gumob, though I won't chase it. If it comes to me, sure i'll eat it.
 
All the other things you said, I either have never heard of, or just never had before. No thai anything soup ever. Not against it. Just have never had it.
 
 
 
See the thing with soup is, for me at least, it just is SO UNSATISFYING.... Like its never like "OH BOY I SURE AM STUFFED FROM ALL THIS SOUP".  I guess it does happen with soup with a cream base. But broth base soups.. .Neh. Just doesn't do it for me.
 
 
Now stews and chilis... Thats suttin else. I'll destroy all of them.
 
HigherThisHeat said:
See the thing with soup is, for me at least, it just is SO UNSATISFYING.... Like its never like "OH BOY I SURE AM STUFFED FROM ALL THIS SOUP".  I guess it does happen with soup with a cream base. But broth base soups.. .Neh. Just doesn't do it for me.
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Try it before a meal dodo heh. :lol:
 
And seriously try the Thai soups. Then order a whole red snapper in mango chili sauce. You'll be stuffed!
 
I love soup. Killer soup, is killer ... meh soup, is well, meh ...
 
I like a bowl of pho, or ramen (done for real, but especially on the West coast of the States) ...
 
Done well, there's not too many tastes I like more than proper chinese pork dumplings ... in Wonton soup, or fried w/ that tasty soy + vinegar + chive (liquid) dip ...
 
Creamy baked potato soup is the stuff dreams are made of ...
 
Homemade chicken and wild rice or orzo, made from carcass stock is killer, too ... I'd been missing a large enough pot, but I know you got that ... toss the carcass from a Publix rotisserie chicken in one of those beer-making vats w/ some carrot, celery, and fresh parsley or dill or both and get your groove on ...
 
When I get like 10 serving of soup from the carcass that was bound for the bin otherwise, well, that makes me feel a lot better about grilling up a tomahawk once in a while ...
 
Mmmm ... now I'm going to grab a bowl of their Minestrone from the market while I'm there in an hour ...
 
I need more pizza making shit for the holiday weekend ...
 
I've got this big pot now, too ... maybe I'll do a beer-can bird (never have) and then soup it up ... walk the walk, and all ...
 
The Hot Pepper said:
Get some colored bowls/plates to make some of your food pop then. 
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Yeah, my son kind of laughs at me as I have a small collection of mis-matched serving ware strictly for photo purposes. I tell him that until I have at least one of every possible colored plate, bowl and glass he has nothing to say. I'll probably accomplish that one day! 
 
JayT said:
Edit again:  Oh and I didn't use parsley in my cream of crab.  I used tarragon.  I love tarragon with seafood.  Give it a try!
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Love tarragon! It's also one of the few seasonings I'll use on a steak. Yummy yummy good with the crab!
 
The Hot Pepper said:
Get some colored bowls/plates to make some of your food pop then. That Corningware/Cornell whatev is cool but... like you just said.
 
I request Jay post pazole up in here as my X-mas present. Jay make good soup!
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I have $200 of plates.....napkins.....place mats......table cloths.......and props......just for, no other reason than, posting here for food porn!
 
 
 
I am a dedicated attention whore...... ;)
 
Scoville DeVille said:
 
You have mya ttention!!! Sir! :salute:
 
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Higher.....
 
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