FOOD THREAD VOL. GRUB LIFE

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nawghtyhare said:
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
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.
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Read the METHOD section.


Read it carefully.
 
dcallamerican said:
"Ok"
Click to expand...
so by YOUR definition
YOUR admitting defeat/waving the white flag???
figures
dude argues with middle schoolers all day
over them mixing paper and plastic in the recycle bins
and coming here with his dcallamerican-isms
are the only way he can let off steam
 
B Sox said:
nawghtyhare nawghtyhare DCAllAfrican DCAllAfrican
Click to expand...
it can be a soup or stew depending


Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders;[1] and potato chowder, which is often made with cheese. Fish chowder, corn chowder, lamb chowder and especially clam chowder are popular in the North American regions of New England and Atlantic Canada.
 
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