On Sun, 30 Oct 2016 11:33:00 -0500, Gary > wrote:

> I would never eat a cold soup no matter how hot it gets. IMO, whatever
> soup you make is best eaten hot, not cold. Cold soup is like eating
> leftovers and you're too lazy to heat it back up. heheh

The way I understand it, cold soup is not cooked and it was *never*
hot.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> On Sun, 30 Oct 2016 08:03:11 -0500, Gary > wrote:
>
> > The only thing I want to consume with a straw is a
> > milkshake. Speaking of that, I should go somewhere this week and buy a
> > small chocolate milkshake. It's been over 25 years since I've had one. I
> > did like them occasionally though. Anyone have a good fast food place to
> > recommend for a good one?
>
> In N Out, but they aren't back East. I think Carl's (which is called
> something else where you are) uses real ice cream and milk, but I've
> never had one so I can't vouch for them.
>
> I'd find an ice cream shop that makes milkshakes if I were you

Carl's is called Hardee's here. Same company. They used to sell very
VERY tasty 8-piece fried chicken. Don't know if they still do.

sf wrote:
>
> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
> >
> > > Even worse: Some soup recipes say to puree and then chill before eating.
> > > LOL! I won't do either of that.
> >
> > So both gazpacho and yogurt soup are completely out of the question for
> > you? Good. More for me. (Not that I think soup is a zero-sum game
> >
> I've never eaten cold soup, mainly because it's not hot enough here
> for me to be inspired to make it, and I can't say I've ever seen it on
> a menu when I've been in a place where it's hot enough to appreciate
> it.

I would never eat a cold soup no matter how hot it gets. IMO, whatever
soup you make is best eaten hot, not cold. Cold soup is like eating
leftovers and you're too lazy to heat it back up. heheh

On 10/30/2016 12:25 PM, sf wrote:
> On Sun, 30 Oct 2016 11:33:00 -0500, Gary > wrote:
>
>> I would never eat a cold soup no matter how hot it gets. IMO, whatever
>> soup you make is best eaten hot, not cold. Cold soup is like eating
>> leftovers and you're too lazy to heat it back up. heheh
>
> The way I understand it, cold soup is not cooked and it was *never*
> hot.
>
>
Even better reason not to like it.

Jill

On Sunday, October 30, 2016 at 5:20:56 AM UTC-10, sf wrote:
> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
> >
> > > Even worse: Some soup recipes say to puree and then chill before eating.
> > > LOL! I won't do either of that.
> >
> > So both gazpacho and yogurt soup are completely out of the question for
> > you? Good. More for me. (Not that I think soup is a zero-sum game
> >
> I've never eaten cold soup, mainly because it's not hot enough here
> for me to be inspired to make it, and I can't say I've ever seen it on
> a menu when I've been in a place where it's hot enough to appreciate
> it.
>
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

My wife loves Korean cold noodle soup. It's made with skinny buckwheat noodles in a beef broth. Typically there will be a boiled egg, sliced vegetables, sliced apples or Korean pears, and some ice. I think it's goofy as hell but she grew up eating it so it's definitely a comfort food for her and Koreans.

On Sun, 30 Oct 2016 12:34:46 -0400, jmcquown >
wrote:

> On 10/30/2016 12:25 PM, sf wrote:
> > On Sun, 30 Oct 2016 11:33:00 -0500, Gary > wrote:
> >
> >> I would never eat a cold soup no matter how hot it gets. IMO, whatever
> >> soup you make is best eaten hot, not cold. Cold soup is like eating
> >> leftovers and you're too lazy to heat it back up. heheh
> >
> > The way I understand it, cold soup is not cooked and it was *never*
> > hot.
> >
> >
> Even better reason not to like it.

If I ever try it, I'll think of as a tastier, grownup, version of a
vegetable smoothie.
>
> Jill



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, October 30, 2016 at 12:17:38 PM UTC-4, Jill McQuown wrote:
> On 10/30/2016 12:33 PM, Gary wrote:
> > sf wrote:
> >>
> >> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >>> On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
> >>>
> >>>> Even worse: Some soup recipes say to puree and then chill before eating.
> >>>> LOL! I won't do either of that.
> >>>
> >>> So both gazpacho and yogurt soup are completely out of the question for
> >>> you? Good. More for me. (Not that I think soup is a zero-sum game
> >>>
> >> I've never eaten cold soup, mainly because it's not hot enough here
> >> for me to be inspired to make it, and I can't say I've ever seen it on
> >> a menu when I've been in a place where it's hot enough to appreciate
> >> it.
> >
> > I would never eat a cold soup no matter how hot it gets. IMO, whatever
> > soup you make is best eaten hot, not cold. Cold soup is like eating
> > leftovers and you're too lazy to heat it back up. heheh
> >
> I am not a fan of cold soups but I can certainly understand how they
> might be popular with some people in very hot climates. In other
> cultures. Those without air conditioning. LOL

Different strokes for different folks. My house is 71 F year
round, and I still like cold soup in the summer.

> You won't find me eating vichyssoise or cold cucumber soup, not even
> when its 99° outside.

Well, consider the source. You don't like salad, which I believe is
a food group of its own. It only makes sense that you wouldn't
like cold soup.

> I love soup. I make and eat it year round. Always served hot.

I make and/or eat both hot and cold soups in the summer. In the
winter, I don't find cold soups enticing.

Today, I made vegetable soup. Lunch was soup, multi-grain bread,
and a couple slices of mild cheese. I sort of wanted a grilled-cheese
sandwich, but I ceded the kitchen to my husband and settled for
a "deconstructed" sandwich.

Vegetable soup was:

Sautéed onions and garlic
A box (32-oz) and a half of chicken "stock"
A big can of diced tomatoes
2 cans of great northern beans
Carrots
Salt and pepper
Bay leaf

Simmer the above for a while. Maybe 20 minutes?

Add a softball-sized pile of frozen green beans,
and simmer until they are just past squeaky.

Add defrosted, chopped cauliflower, a can of
del Monte Summer Crisp corn, and a big handful
of minced parsley.

The leftovers are cooling on the patio; it's
about time to move them to the basement fridge.
I'll use the leftovers all week for lunches. If
there's any still left by Friday, I'll freeze it
in ziplocs for when I don't have time to cook.
of minced fresh parsley.

Cindy Hamilton

On 2016-10-30 12:17 PM, jmcquown wrote:
> On 10/30/2016 12:33 PM, Gary wrote:

> I am not a fan of cold soups but I can certainly understand how they
> might be popular with some people in very hot climates. In other
> cultures. Those without air conditioning. LOL

That is interesting, because you live in what I would consider to be a
hot climate. I am not crazy about our cold winters but can handle cool
weather. People around here start to melt when the temperature gets into
the 80s.

>
> You won't find me eating vichyssoise or cold cucumber soup, not even
> when its 99° outside.
>
> I love soup. I make and eat it year round. Always served hot.
>
> Jill

On 2016-10-30 12:19 PM, jmcquown wrote:
> On 10/30/2016 11:42 AM, Dave Smith wrote:
>> On 2016-10-30 12:33 PM, Gary wrote:
>>> sf wrote:
>>
>>> I would never eat a cold soup no matter how hot it gets. IMO, whatever
>>> soup you make is best eaten hot, not cold. Cold soup is like eating
>>> leftovers and you're too lazy to heat it back up. heheh
>>>
>>
>> No problem. Change the name and call it a veggie puree or something like
>> that. Vichyssoise, gazpacho and chilled cucumber yogurt soups are
>> delicious.
>
> Are they equally delicious when heated? I am also not a fan of cold
> soup. Don't care if it's pureed or not, I don't want cold soup.
>
Probably not.

On 2016-10-30 12:34 PM, jmcquown wrote:
>
>> The way I understand it, cold soup is not cooked and it was *never*
>> hot.
>>
>>
> Even better reason not to like it.

Vichyssoise is cooked. It starts off as a leek and chicken broth soup
with potatoes added. Then it is cooled and heavy cream is added.

On Sun, 30 Oct 2016 11:29:03 -0400, Tweetie Bird
> wrote:

>On 10/26/2016 7:47 AM, Brooklyn1 wrote:
>
>> Actually when times were tough during WWII and years after people ate
>> cold Campbells pea soup straight from the can spread on white bread,
>> cold canned Heinz bean sandwiches too. Thing is back then Campbells
>> soups and Heinz beans cost less then 10¢, often three cans for 25¢.
>> For the longest time Campbells tomato soup was a nickle. Homeless
>> people would hang out at Horn & Hardart and eat the food left on
>> plates, washed down with cups of free hot water with ketchup mixed in.
>> A 1st class postage stamp cost 3¢.
>> These beans were very popular:
>> http://ontarioorchards.com/product/g...ans-16-oz-can/
>>
>I told my mom about this post and she reminded me that I had an uncle
>that would take cooked butterbeans, let them get cold, mash them up and
>make a sandwich using them and yellow onion slices.

People ate lots foods like that... butter was in short supply so some
spread bread with lard while others used chicken schmaltz. My
grandfather liked Russian black bread schmeared with chicken schmaltz
and sliced black turnip... they're very pungent so washed down with
vodka or slivovitz. He also enjoyed good caviar, during the '40s
caviar was plentiful and relatively inexpensive as were smoked/pickled
fish.
https://en.wikipedia.org/wiki/Slivovitz
http://www.specialtyproduce.com/prod...Radish_752.php
https://food52.com/blog/10004-black-...raw-or-roasted

On Sun, 30 Oct 2016 11:33:00 -0500, Gary > wrote:

>sf wrote:
>>
>> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> > On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
>> >
>> > > Even worse: Some soup recipes say to puree and then chill before eating.
>> > > LOL! I won't do either of that.
>> >
>> > So both gazpacho and yogurt soup are completely out of the question for
>> > you? Good. More for me. (Not that I think soup is a zero-sum game
>> >
>> I've never eaten cold soup, mainly because it's not hot enough here
>> for me to be inspired to make it, and I can't say I've ever seen it on
>> a menu when I've been in a place where it's hot enough to appreciate
>> it.
>
>I would never eat a cold soup no matter how hot it gets. IMO, whatever
>soup you make is best eaten hot, not cold. Cold soup is like eating
>leftovers and you're too lazy to heat it back up. heheh

The only cold soups I like are Manischewitz Borscht and Shav.
http://www.manischewitz.com/product/diced-borscht/
https://www.amazon.com/Manischewitz-...mg_top?ie=UTF8

On 10/29/2016 9:11 PM, l not -l wrote:
> On 29-Oct-2016, jmcquown > wrote:
>
>> On 10/29/2016 10:54 AM, l not -l wrote:
>>> I can't stand the smell of beef vegetable soup, therefore would never
>>> eat
>>> it, much less make it. To me, it smells just like a trash can filled
>>> with
>>> old food scraps..
>>
>> Oh dear.
>>
>> I guess I don't need to ask if you ever make and enjoy a nice beef stew
>> with vegetables?
>>
>> Jill
> Actually, I do. I made some a week or so ago. To me, beef stew smells
> nothing like vegetable beef soup. My beef stew is just beef chunks, celery,
> carrot, potato and onion. Most veg/beef soup I have seen/smelled has other
> veg, corn and tomatoes come to mind. While I like each of the ingredients,
> alone and in other dishes, I apparently don't like the smell of them heated
> together in soup. Then again, I'm not a fan of most soups..
>
I tend not to make beef stew that is very fussy. No corn, no lima
beans, no tomatoes. Pretty much just browned beef, potatoes, onion,
S&P, a few other herbs depending on my mood. One of my grandmother's
added drop dumplings to her beef stew and I like it that way. Sans
dumplings, I like it beef stew thick enough to require toasted bread or
a crunchy roll for sopping up the gravy.

Jill

On Sun, 30 Oct 2016 20:02:02 -0400, jmcquown >
wrote:

> I tend not to make beef stew that is very fussy. No corn, no lima
> beans, no tomatoes. Pretty much just browned beef, potatoes, onion,
> S&P, a few other herbs depending on my mood. One of my grandmother's
> added drop dumplings to her beef stew and I like it that way. Sans
> dumplings, I like it beef stew thick enough to require toasted bread or
> a crunchy roll for sopping up the gravy.

Coincidentally, I made beef stew today. It had a few glugs of red
wine in it (because I had some), yellow flesh potatoes, carrots,
onions, leek, and petit peas. Seasonings were s & p, garlic, a couple
dashes of Worcestershire sauce and thyme.

I made buttermilk biscuits to serve with it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

l not -l wrote:
>
> On 30-Oct-2016, wrote:
>
> > On 2016-10-30 12:33 PM, Gary wrote:
> > > sf wrote:
> >
> > > I would never eat a cold soup no matter how hot it gets. IMO, whatever
> > > soup you make is best eaten hot, not cold. Cold soup is like eating
> > > leftovers and you're too lazy to heat it back up. heheh
> > >
> >
> > No problem. Change the name and call it a veggie puree or something like
> > that. Vichyssoise, gazpacho and chilled cucumber yogurt soups are
> > delicious.
> Drink gazpacho from a glass and call it V-9 or V-10, depending on
> veg/juice/herbs used.

I take and drink 8-10oz of V-8 every work day. Good for a
drink but I would never put it in a bowl and eat with a spoon.

On 10/31/2016 9:58 AM, Gary wrote:
> l not -l wrote:
>>
>> On 30-Oct-2016, wrote:
>>
>>> On 2016-10-30 12:33 PM, Gary wrote:
>>>> sf wrote:
>>>
>>>> I would never eat a cold soup no matter how hot it gets. IMO, whatever
>>>> soup you make is best eaten hot, not cold. Cold soup is like eating
>>>> leftovers and you're too lazy to heat it back up. heheh
>>>>
>>>
>>> No problem. Change the name and call it a veggie puree or something like
>>> that. Vichyssoise, gazpacho and chilled cucumber yogurt soups are
>>> delicious.
>> Drink gazpacho from a glass and call it V-9 or V-10, depending on
>> veg/juice/herbs used.
>
> I take and drink 8-10oz of V-8 every work day. Good for a
> drink but I would never put it in a bowl and eat with a spoon.
>
You could if you added vegetables to it.

Jill

jmcquown wrote:
>
> Gary wrote:
> > l not -l wrote:
> > I take and drink 8-10oz of V-8 every work day. Good for a
> > drink but I would never put it in a bowl and eat with a spoon.
> >
> You could if you added vegetables to it.

Ya know, Jill, that's actually a good thought. No doubt someone has
tried it. I can see using the V8 as the base vegetable broth. My first
thought would be to add in some fresh corn and some chopped fresh
tomatoes and onions. Bring to a simmer for a bit then thicken with a
little cornstarch/v8 slurry.

Hmmmm. Might have to try this soon. I always have all those
ingredients.

On 11/3/2016 3:22 PM, Gary wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> l not -l wrote:
>>> I take and drink 8-10oz of V-8 every work day. Good for a
>>> drink but I would never put it in a bowl and eat with a spoon.
>>>
>> You could if you added vegetables to it.
>
> Ya know, Jill, that's actually a good thought. No doubt someone has
> tried it. I can see using the V8 as the base vegetable broth. My first
> thought would be to add in some fresh corn and some chopped fresh
> tomatoes and onions. Bring to a simmer for a bit then thicken with a
> little cornstarch/v8 slurry.
>
> Hmmmm. Might have to try this soon. I always have all those
> ingredients.
>
It's been done. An ingredient in vegetable and/or beef soup. Not
served cold, of course.

Jill

Gary > wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> l not -l wrote:
>>> I take and drink 8-10oz of V-8 every work day. Good for a
>>> drink but I would never put it in a bowl and eat with a spoon.
>>>
>> You could if you added vegetables to it.
>
> Ya know, Jill, that's actually a good thought. No doubt someone has
> tried it. I can see using the V8 as the base vegetable broth. My first
> thought would be to add in some fresh corn and some chopped fresh
> tomatoes and onions. Bring to a simmer for a bit then thicken with a
> little cornstarch/v8 slurry.
>
> Hmmmm. Might have to try this soon. I always have all those
> ingredients.
>

It's my base for chili. :-)


--
jinx the minx

jinx the minx wrote:
>Gary wrote:
>> jmcquown wrote:
>>> Gary wrote:
>>>> l not -l wrote:
>>>>
>>>> I take and drink 8-10oz of V-8 every work day. Good for a
>>>> drink but I would never put it in a bowl and eat with a spoon.
>>>>
>>> You could if you added vegetables to it.
>>
>> Ya know, Jill, that's actually a good thought. No doubt someone has
>> tried it. I can see using the V8 as the base vegetable broth. My first
>> thought would be to add in some fresh corn and some chopped fresh
>> tomatoes and onions. Bring to a simmer for a bit then thicken with a
>> little cornstarch/v8 slurry.
>>
>> Hmmmm. Might have to try this soon. I always have all those
>> ingredients.
>
>It's my base for chili. :-)

V-8 is kind of pricey for what it is, flavored tomato juice... you're
mostly paying for the large cans/jars, and shipping all that water. I
make my own by whizing some dehy soup green blend and adding it to
plain tomato juice, which I also make for cheap by diluting a can of
tomato paste... prepare a few hours in advance so it can properly
rehydrate in the fridge. All tomato juice is made from tomato
concentrate (paste) anyway, and V8 is the same ordinary tomato juice
from concentrate blended with powdered dehy vegetables... plus you can
prepare it to your own taste; stronger, weaker, different dehy
veggies. I always keep dehy veggies in my larder... no storage
problems, no discovering that bell pepper or celery rotted to mush,
there's no waste and saves all that knife work. Dehys also have a
more concentrated flavor.
https://www.amazon.com/Harmony-House...%2Bgreens&th=1

jinx the minx wrote:
>
> Gary > wrote:
> > jmcquown wrote:
> >>
> >> Gary wrote:
> >>> l not -l wrote:
> >>> I take and drink 8-10oz of V-8 every work day. Good for a
> >>> drink but I would never put it in a bowl and eat with a spoon.
> >>>
> >> You could if you added vegetables to it.
> >
> > Ya know, Jill, that's actually a good thought. No doubt someone has
> > tried it. I can see using the V8 as the base vegetable broth. My first
> > thought would be to add in some fresh corn and some chopped fresh
> > tomatoes and onions. Bring to a simmer for a bit then thicken with a
> > little cornstarch/v8 slurry.
> >
> > Hmmmm. Might have to try this soon. I always have all those
> > ingredients.
> >
>
> It's my base for chili. :-)

That sounds good. Care to finish your recipe here? I'm interested.

I love chili but rarely make it. It's been about 3-4 years now.
That's normally the only time I make cornbread too.
Winter is on the way now and chili is on my wish list.