FOOD THREAD VOL. GRUB LIFE

[chucktwnsfinest]

Been to NOLA 3 times but never been to Baton Rouge. Would be cool to go for an LSU game sometime.

Or a Boosie concert

 

[caleekicks]

Fish Tacos and Sweet potato tacos from Guerrilla Tacos near the arts district in LA.

 

[sonoftony]

Perfect for this cold night in NJ

 

[nawghtyhare]

Perfect for this cold night in NJ

nothing better
than a nice hearty stew when its cold
peasant food at its FINEST

 

[solewoman]

Crab fries at the ravens vs Steelers game

fries green tomatoes and apple squash soup. Forgot the name of the restaurant.

Sweet potato glass noodle lo mein

Salvadoran chicken sandwich from enchant

 

[SC kid]

What's that little dollop above the fried green tomatoes

 

[solewoman]

What's that little dollop above the fried green tomatoes

dipping sauce for tomatoes. Almost like a garlic tzatziki

 

[Comparison Ford]

Are those saffron threads on the fried green tomatoes?

 

[pmpdaddyrobford]

Are those saffron threads on the fried green tomatoes?

Wtf does saffron even taste like

 

[DCAllAfrican]

nothing better
than a nice hearty stew when its cold
peasant food at its FINEST

Do you prefer stew or soup?

 

[SupremeBeing5]

Made Vegan Gumbo for my Mom and Cousin.

Red beans, Lentils, Carrots, with the Trinity

The Roux going from a blonde roux to a dark chocolate roux

The roux with the Tomatoes and Trinity added

Everything added to the pot

Final product after 3 hours

I’d eat that ****

Chocolate separate? Or did you add it to the soup??

Why it take 3hours???

What you Season it with?

tay1

 

[solewoman]

Pho ga and Thai iced tea

 

[nawghtyhare]

Do you prefer stew or soup?

i prefer bisque

 

[tay1]

I’d eat that ****

Chocolate separate? Or did you add it to the soup??

Why it take 3hours???

What you Season it with?

tay1

It’s not chocolate. It’s the roux. A combination of flour and oil. It’s used to thicken the gumbo

A roux can have a slight burnt taste to it so you have to cook the gumbo for a while to get rid of that taste

I seasoned it with creole seasoning, black pepper, bay leaf, red pepper and all purpose seasoning

 

[DCAllAfrican]

i prefer bisque

So you prefer thicker soups.

 

[nawghtyhare]

So you prefer thicker soups.

i prefer a bisque
call it what YOU will

 

[DCAllAfrican]

i prefer a bisque
call it what YOU will

I don't make the rules or the names.

Bisque is a thicker soup.

 

[whitemamba27]

yup
all i get on my tacos
are meat
cheese
sour cream
and cilantro

how you feel about chipotle cheese

 

[nawghtyhare]

I don't make the rules or the names.

Bisque is a thicker soup.

its not though
a bisque isnt thick soup
far from it
stick to talking about things u know about

 

[nawghtyhare]

how you feel about chipotle cheese

u mean actual chipotle cheese
or the cheese from chipotle

 

[DCAllAfrican]

its not though
a bisque isnt thick soup
far from it
stick to talking about things u know about

What is a bisque defined as?

 

[nawghtyhare]

What is a bisque defined as?

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, langoustine, crab, shrimp, or crayfish.

Contents

• 1Etymology
• 2Method
• 3See also
• 4References

Etymology[edit]
It is thought the name is derived from Biscay, as in Bay of Biscay,[2] but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.[3]

Method[edit]
Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain."[4] Bisques are thickened with rice, which can either be strained out, leaving behind the starch, or pureed during the final stages.

Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.

Bisque is also commonly used to refer to cream-based soups that do not contain seafood, in which the sometimes pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper.[5]










bisque1
/bisk/
noun
noun: bisque; plural noun: bisques

1. a rich, creamy soup typically made with shellfish, especially lobster.

 

[DCAllAfrican]

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, langoustine, crab, shrimp, or crayfish.

Contents

• 1Etymology
• 2Method
• 3See also
• 4References

Etymology[edit]
It is thought the name is derived from Biscay, as in Bay of Biscay,[2] but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.[3]

Method[edit]
Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain."[4] Bisques are thickened with rice, which can either be strained out, leaving behind the starch, or pureed during the final stages.

Seafood bisque is traditionally served in a low two-handled cup on a saucer or in a mug.

Bisque is also commonly used to refer to cream-based soups that do not contain seafood, in which the sometimes pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper.[5]










bisque1
/bisk/
noun
noun: bisque; plural noun: bisques

1. a rich, creamy soup typically made with shellfish, especially lobster.

So if I ask you of you preferred soup vs. Stew, and you say BISQUE, deductive reasoning wouldtell me you prefer soups.

You posted that answer as if it helped you out or something.g

But you got it.

Say "ok" or something

 

[DCAllAfrican]

its not though
a bisque isnt thick soup
far from it
stick to talking about things u know about

Again, this response is comical considering what you just posted.

 

[nawghtyhare]

So if I ask you of you preferred soup vs. Stew,

i dont understand what ur saying