In article >,
wrote:

> On Sun, 12 Oct 2003 23:35:02 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> wrote:
> >(snip)
> >
> >> Sounds very good. I've done something like this with pumpkin once or
> >> twice. Maybe a little plain yogurt at the end?
> >
> >I ran across at least one recipe that involved a sour cream garnish.
> >Man, does that ever not appeal to me.
>
> I have to agree. Lately, I've come to the point where I just don't
> get sour cream in most uses. But have you ever shlurped whole milk
> yogurt? Yum.
>
> >I had something like this years ago at a lovely inn in Vermont --
> >first time I'd ever HEARD of squash soup -- pretty hoity toity for
> >the likes o'me.
> >
> Yeah, right.
>
> >>I mean for thickening and giving it a richer mouth feel.
> >
> >This was broth-y and not at all unpleasant.
>
> I get it, now. So file the mouth feel stuff for future use. Or not.
> Sounds like the mouth feel you got here was your target (as much as
> one can have a target in an improvisation).

Actually, what I had in mind was something velvety and smooth, I think,
remembering the Vermont inn meal. Didn't pan out that way at all. I
didn't work at it, either. :-) I think if I were ever going to do this
to try to impress someone, I'd maybe puree the squash and cooked onion
and then strain it. Not sure if the velvety consistency would be
achieved by a roux-y binder, heavy cream, a combination, or just more
squash. :-) I liked the curry, though. Other recipes I'd seen
involved ginger -- I was thinking more along the lines of a nutmeg
dusting. Think that sounds too much like dessert?

> >
> >> And why the magarine? Butter! Butter, ma'am! Butter is not only
> >> a prima facie case for the existence of God, but also proof of Her
> >> love for us!
> >
> >I've been feverish lately. "-) Where's my Manhattan?
>
> Many hundreds of miles to the east, I'd say, absent a map. I got
> most of a bottle of Weller's down here in Cow Hill, should your
> wanderlust -- *ahem* -- overcome you, however. Weller's and branch
> water is hard to beat. modom

I'm not much of a drinker -- what you describe sounds pretty medicinal
tasting to me. Blech.
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)