Sqwertz wrote in rec.food.cooking:

> On Sat, 29 Oct 2016 18:04:58 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> On Sat, 29 Oct 2016 12:06:29 -0400, Nancy Young wrote:
> >>
> >>> We had it out of a can when I was growing up. Hated it then, and
> >>> now the fresh made soup still has that smell and look to it.
> >>>
> >>> I'm happy for all the people who like it, just don't sit by me
> when >>> you're eating it.
> >>
> >> I don't eat things you can't chew. The exception would be the
> tomato >> soup I made a couple weeks ago for an olive oil and butter
> grilled >> cheese sandwiches binge. Really easy to make a better
> tomato soup >> than any of the canned stuff. I also used chicken
> stock so it wasn't >> a vegetarian meal.
> >>
> >> Grilled ham and cheese with tomato soup topped with croutons and
> >> horseradish cream:
> >>
> >>
> https://www.flickr.com/photos/sqwert...tostream/light
> >> box/
> >
> > I'm interested in the pan used for these:
> >
> > https://www.flickr.com/photos/sqwert...hotostream/lig
> > htbox/
> >
> > Would it be one of the ones with the almost hog dog shaped channels
> > at the bottom?
>
> I just explained these in a previous thread? It was not a New England
> Hot Dog Bun Pan from King Arthur for $29.99. And it wasn't two of
> them either.
>
> https://www.flickr.com/photos/sqwert...tostream/light
> box/
>
> They buns were made with Rhodes(tm) dough balls stretched out to make
> mini-New England toasted buns in a regular 4" X 7" loaf pan, filled
> with crab and avocado.
>
>
> -sw

Ok thanks! I missed the earlier thread I think.

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