Jill's butternut squash soup

I followed the recipe, but halved all ingredients. It seems very peppery.
Has anyone added any cream or milk to cut it back a bit. It's very tasty
otherwise.
Thanks....Sharon

biig said:

"Sheldon" wrote:,

Quoted message said:

biig said:

I followed the recipe, but halved all ingredients. It seems very

peppery.

Quoted message said:

Quoted message said:

Has anyone added any cream or milk to cut it back a bit. It's very

tasty

Quoted message said:

Quoted message said:

otherwise.

Quoted message said:

Where's the recipe? What kind and how much pepper does it call for...
couldn't you judge that it might be too much for your taste... most
every recipe clearly says "pepper to taste". Perhaps you cut all
ingredients by half but not the pepper...

The recipe is on the unofficial rec.food.cooking web site. I did cut
the pepper amount in half. It called for 1 and 1/2 tsp and I put in less
than 3/4 tsp. I think now it may have been a typo. I usually add low fat
evaporated milk when I make cream soup, but this didn't call for any milk or
cream. I can add it, but wanted some feed back from those who had made it
first.

Dairy fat doesn't help soften the heat from peppercorns, only chilis.

I looked at the recipe... for the full recipe I think 1 1/2 tsps of
ground black pepper is kind of much for most people's taste. Not all
pepper imparts the same degree of heat but still that's a bit much...
perhaps it is a typo, I wouldn't use more than 1/2 tsp black pepper
for that full recipe, I would even hold some back, especially for
serving others, and let folks add their own at table. I think the 2
tsps salt is kind of much too, I'd use half that and let folks add
more salt themselves. I also wouldn't use black pepper for that soup
anyway, I'd use white pepper... 1 1/2 tsps of black pepper in that
light colored soup would look like like a zillion creepy crawlies.
Actually I think it would be more appropriate to serve that soup with
a bottle of hot sauce (squash is native to the Americas just like
chilies).. I'd omit the dried tarragon, but only because I hate
tarragon and dried tarragon sucks double... I think fresh parsley
would be fine. And why dehy onions and garlic... like how difficult
is it to find onions and garlic in any stupidmarket produce
department. And the heart of that soup is the chicken stock...
without the precise recipe for the chicken stock that is not any kind
of soup recipe... and if it calls for canned then no way is is a
Signature dish. As it stands now I don't even call that a recipe,
it's like a dried soup you buy in an envelop... there are lots of
fercocktah squash soup recipes just like that on the net, that one was
obviously stolen, but if you're going to steal why steal the worst..
You didn't screw up, that recipe is [censored] poor.

Searching for butternut squash soup there are enough it would take a
month to read through them all... I read the first dozen, every one
was much better and far more intersting than Jill's "Sig" dish.

This was about the 4th one, I thought it looks good:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12769,00.html?rsrc=like

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

I followed the recipe, but halved all ingredients. It seems very

peppery.

Quoted message said:

Quoted message said:

Has anyone added any cream or milk to cut it back a bit. It's very

tasty

Quoted message said:

Quoted message said:

otherwise.
Thanks....Sharon

Where's the recipe? What kind and how much pepper does it call for...
couldn't you judge that it might be too much for your taste... most
every recipe clearly says "pepper to taste". Perhaps you cut all
ingredients by half but not the pepper...

Sheldon

The recipe is on the unofficial rec.food.cooking web site. I did cut
the pepper amount in half. It called for 1 and 1/2 tsp and I put in less
than 3/4 tsp. I think now it may have been a typo. I usually add low fat
evaporated milk when I make cream soup, but this didn't call for any milk or
cream. I can add it, but wanted some feed back from those who had made it
first. Thanks...Sharon

In article <[email hidden]>, "biig" <[email hidden]>

Quoted message said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

I followed the recipe, but halved all ingredients. It seems very

peppery.

Quoted message said:

Quoted message said:

Has anyone added any cream or milk to cut it back a bit. It's very

tasty

Quoted message said:

Quoted message said:

otherwise.
Thanks....Sharon

Where's the recipe? What kind and how much pepper does it call for...
couldn't you judge that it might be too much for your taste... most
every recipe clearly says "pepper to taste". Perhaps you cut all
ingredients by half but not the pepper...

Sheldon

The recipe is on the unofficial rec.food.cooking web site. I did cut
the pepper amount in half. It called for 1 and 1/2 tsp and I put in less
than 3/4 tsp. I think now it may have been a typo. I usually add low fat
evaporated milk when I make cream soup, but this didn't call for any milk or
cream. I can add it, but wanted some feed back from those who had made it
first. Thanks...Sharon

Trust your own tastes. Recipes are a guide, not the Gospel.

Miche

--
Electricians do it in three phases

Sheldon said:

Dairy fat doesn't help soften the heat from peppercorns, only chilis.

Dairy fat doesn't do anything to soften the heat from chiles,
either. It the milk protein (casein) that neutralizes the burn
of capsaicin. The fat itself will only make it worse.

Get with the program, Sheldon.

-sw

Miche said:

In article <[email hidden]>, "biig" <[email hidden]>

Quoted message said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Nov 3, 4:25?pm, "biig" <[email hidden]> wrote:
> I followed the recipe, but halved all ingredients. It seems
> very peppery. Has anyone added any cream or milk to cut it back a
> bit. It's very tasty otherwise.
> Thanks....Sharon

Where's the recipe? What kind and how much pepper does it call
for... couldn't you judge that it might be too much for your
taste... most every recipe clearly says "pepper to taste". Perhaps
you cut all ingredients by half but not the pepper...

Sheldon

The recipe is on the unofficial rec.food.cooking web site. I
did cut the pepper amount in half. It called for 1 and 1/2 tsp and
I put in less than 3/4 tsp. I think now it may have been a typo. I
usually add low fat evaporated milk when I make cream soup, but this
didn't call for any milk or cream. I can add it, but wanted some
feed back from those who had made it first. Thanks...Sharon

Trust your own tastes. Recipes are a guide, not the Gospel.

Miche

Thank you, Miche 🙂 Most people who have made it love it. I don't find it
overly peppery at all but then pepper doesn't seem to bother me.

Jill

Miche said:

biig said:

"Sheldon" wrote

Quoted message said:

"biig" <[email hidden]> wrote:
> I followed the recipe, but halved all ingredients. It seems very

peppery.

Quoted message said:

> Has anyone added any cream or milk to cut it back a bit. It's very

tasty

Quoted message said:

> otherwise.
> Thanks....Sharon

Quoted message said:

Quoted message said:

Where's the recipe? What kind and how much pepper does it call for...
couldn't you judge that it might be too much for your taste... most
every recipe clearly says "pepper to taste". Perhaps you cut all
ingredients by half but not the pepper...

Quoted message said:

Quoted message said:

Sheldon

Quoted message said:

The recipe is on the unofficial rec.food.cooking web site. I did cut
the pepper amount in half. It called for 1 and 1/2 tsp and I put in less
than 3/4 tsp. I think now it may have been a typo. I usually add low fat
evaporated milk when I make cream soup, but this didn't call for any milk or
cream. I can add it, but wanted some feed back from those who had made it
first. Thanks...Sharon

Recipes are a guide, not the Gospel.

That's very true with most recipes but not with all recipes... not
with a Signature recipe... the entire concept of a Signature recipe is
that it's REproduced exactly as presented by the person whose
Signature is affixed. To put one's recipe up on the Signature recipe
pedestal and then call it a guide makes a mockery of all the other
Signature recipes and of the site/pedestal itself. How dare you say
the rfc Signature recipes are a guide, the nerve, the gall, the utter
chutzpah.

Sheldon

jmcquown said:

Sheldon said:

Miche said:

"biig" wrote:
> "Sheldon" wrote
>> "biig" <[email hidden]> wrote:
>>> I followed the recipe, but halved all ingredients. It seems
>>> very peppery. Has anyone added any cream or milk to cut it back a
>>> bit. It's very tasty otherwise.
>>> Thanks....Sharon

Quoted message said:

Quoted message said:

>> Where's the recipe? What kind and how much pepper does it call
>> for... couldn't you judge that it might be too much for your
>> taste... most every recipe clearly says "pepper to taste".
>> Perhaps you cut all ingredients by half but not the pepper...

Quoted message said:

Quoted message said:

>> Sheldon

Quoted message said:

Quoted message said:

> The recipe is on the unofficial rec.food.cooking web site. I
> did cut the pepper amount in half. It called for 1 and 1/2 tsp and
> I put in less than 3/4 tsp. I think now it may have been a typo.
> I usually add low fat evaporated milk when I make cream soup, but
> this didn't call for any milk or cream. I can add it, but wanted
> some feed back from those who had made it first. Thanks...Sharon

Quoted message said:

Quoted message said:

Recipes are a guide, not the Gospel.

Quoted message said:

That's very true with most recipes but not with all recipes... not
with a Signature recipe... the entire concept of a Signature recipe is
that it's REproduced exactly as presented by the person whose
Signature is affixed.

There *was* no signature affixed, Sheldon.

It's posted at the rfc web site as your Signature dish... so now
you're saying it's not yours... then you're perpetrating a fraud.

I reproduced the recipe after

Quoted message said:

tasting the soup I had while eating lunch with my father at the clubhouse on
the island where he lives.

Then I was correct, you stole it. But why, it has no unique
qualities, nothing to set it apart, in fact your concept of butternut
is as basic as Beechnut Butternut. I would have minimally pureed it
with some peanut butter, presented in a goblet swirled with blackberry
preserves and garnished with whipped cream and fresh blackberries

Quoted message said:

The club changed chefs as often as you change your underwear.

I don't wear underware, I don't own any. I haven't worn underware
since 1965. You haven't been paying attention, Jill. hehe

Sheldon

Sheldon said:

Miche said:

biig said:

"Sheldon" wrote
> "biig" <[email hidden]> wrote:
>> I followed the recipe, but halved all ingredients. It seems
>> very peppery. Has anyone added any cream or milk to cut it back a
>> bit. It's very tasty otherwise.
>> Thanks....Sharon

Quoted message said:

> Where's the recipe? What kind and how much pepper does it call
> for... couldn't you judge that it might be too much for your
> taste... most every recipe clearly says "pepper to taste".
> Perhaps you cut all ingredients by half but not the pepper...

Quoted message said:

> Sheldon

Quoted message said:

The recipe is on the unofficial rec.food.cooking web site. I
did cut the pepper amount in half. It called for 1 and 1/2 tsp and
I put in less than 3/4 tsp. I think now it may have been a typo.
I usually add low fat evaporated milk when I make cream soup, but
this didn't call for any milk or cream. I can add it, but wanted
some feed back from those who had made it first. Thanks...Sharon

Recipes are a guide, not the Gospel.

That's very true with most recipes but not with all recipes... not
with a Signature recipe... the entire concept of a Signature recipe is
that it's REproduced exactly as presented by the person whose
Signature is affixed.

There *was* no signature affixed, Sheldon. I reproduced the recipe after
tasting the soup I had while eating lunch with my father at the clubhouse on
the island where he lives. It was back in 1999 or thereabouts. The club
changed chefs as often as you change your underwear. Hell, the server
didn't know what kind of squash it was. She simply said the soup of the day
was "squash soup". I asked what kind of squash? She had to go ask. That's
how well trained (HA!) the staff was. (It's no wonder Dad didn't keep up
the membership dues to that place.) But the soup was delicious and this was
my endeavour to re-create it. Don't like it? Don't eat it. Simple as
that.

Jill

Sheldon said:

jmcquown said:

Sheldon said:

Miche wrote:
> "biig" wrote:
>> "Sheldon" wrote
>>> "biig" <[email hidden]> wrote:
>>>> I followed the recipe, but halved all ingredients. It seems
>>>> very peppery. Has anyone added any cream or milk to cut it back
>>>> a bit. It's very tasty otherwise.
>>>> Thanks....Sharon

Quoted message said:

>>> Where's the recipe? What kind and how much pepper does it call
>>> for... couldn't you judge that it might be too much for your
>>> taste... most every recipe clearly says "pepper to taste".
>>> Perhaps you cut all ingredients by half but not the pepper...

Quoted message said:

>>> Sheldon

Quoted message said:

>> The recipe is on the unofficial rec.food.cooking web site. I
>> did cut the pepper amount in half. It called for 1 and 1/2 tsp
>> and I put in less than 3/4 tsp. I think now it may have been a
>> typo. I usually add low fat evaporated milk when I make cream
>> soup, but this didn't call for any milk or cream. I can add it,
>> but wanted some feed back from those who had made it first.
>> Thanks...Sharon

Quoted message said:

> Recipes are a guide, not the Gospel.

Quoted message said:

That's very true with most recipes but not with all recipes... not
with a Signature recipe... the entire concept of a Signature recipe
is that it's REproduced exactly as presented by the person whose
Signature is affixed.

There *was* no signature affixed, Sheldon.

It's posted at the rfc web site as your Signature dish... so now
you're saying it's not yours... then you're perpetrating a fraud.

It's my signature. It's how I interpreted it after tasting a cup of it and
never been given a recipe or even a clue. Truth be known that was the first
time I *ever* tasted butternut squash, in a soup. The server had no idea
what it was, and a server should at least be able to spout off some basics
about what is in the soup or specials of the day.

Quoted message said:

I reproduced the recipe after

Quoted message said:

tasting the soup I had while eating lunch with my father at the
clubhouse on the island where he lives.

Then I was correct, you stole it.

Stole what? A soup from some unnamed and probably still unknown chef
working at a club house on a small island filled with retirees in South
Carolina? Give me a break! I used my tastebuds, which you apparently think
control everyone elses'.

But why, it has no unique

Quoted message said:

qualities, nothing to set it apart, in fact your concept of butternut
is as basic as Beechnut Butternut. I would have minimally pureed it
with some peanut butter, presented in a goblet swirled with blackberry
preserves and garnished with whipped cream and fresh blackberries

WTF? Peanut butter and blackberry preserves?!

Quoted message said:

Quoted message said:

The club changed chefs as often as you change your underwear.

I don't wear underware, I don't own any. I haven't worn underware
since 1965. You haven't been paying attention, Jill. hehe

Nor do I want to pay attention to your shriveled balls, Sheldon 🙂

Jill

Sheldon said:

That's very true with most recipes but not with all recipes... not
with a Signature recipe... the entire concept of a Signature recipe is
that it's REproduced exactly as presented by the person whose
Signature is affixed. To put one's recipe up on the Signature recipe
pedestal and then call it a guide makes a mockery of all the other
Signature recipes and of the site/pedestal itself. How dare you say
the rfc Signature recipes are a guide, the nerve, the gall, the utter
chutzpah.

Oh, shaddup. My SIGNATURE recipe may reproduce just fine for me, but
you may hate it as written. So, deal with it.

Your criticisms are exactly why commercial American food is so damn
boring.

--
See return address to reply by email
remove the smiley face first

Sheldon said:

It's posted at the rfc web site as your Signature dish... so now
you're saying it's not yours... then you're perpetrating a fraud.

Jill *is* known for her soups. You're known for your mouthing off.

--
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remove the smiley face first

On Sat, 3 Nov 2007 21:22:43 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Sheldon said:

I don't wear underware, I don't own any. I haven't worn underware
since 1965. You haven't been paying attention, Jill. hehe

Which explains why he talks like his foreskin is caught in his zipper
most of the time.

Quoted message said:

Nor do I want to pay attention to your shriveled balls, Sheldon 🙂

Balls???? HUH? What balls? 8 balls, bowling balls, soft balls, hard
balls, soccer balls, footballs, pinballs....

sf
<confused>

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sf said:

Sheldon said:

It's posted at the rfc web site as your Signature dish... so now
you're saying it's not yours... then you're perpetrating a fraud.

Jill *is* known for her soups.

Jill is known for *posting* about her soups.

-sw

On Sun, 04 Nov 2007 04:57:28 GMT, Sqwertz <[email hidden]>

Quoted message said:

sf said:

Sheldon said:

It's posted at the rfc web site as your Signature dish... so now
you're saying it's not yours... then you're perpetrating a fraud.

Jill *is* known for her soups.

Jill is known for *posting* about her soups.

That is correct.

--
See return address to reply by email
remove the smiley face first

sf wrote to Sheldon:

Quoted message said:

Your criticisms are exactly why commercial American food is so damn
boring.

Boring? Would you rather have the "butternut squash soup" Sheldon suggested?

"I would have minimally pureed it with some peanut butter, presented in a
goblet swirled with blackberry preserves and garnished with whipped cream
and fresh blackberries"

I'm guessing you wouldn't be BORED! :-)

Bob

<sf> wrote in message news:[email hidden]...

Quoted message said:

Sheldon said:

That's very true with most recipes but not with all recipes... not
with a Signature recipe... the entire concept of a Signature recipe is
that it's REproduced exactly as presented by the person whose
Signature is affixed. To put one's recipe up on the Signature recipe
pedestal and then call it a guide makes a mockery of all the other
Signature recipes and of the site/pedestal itself. How dare you say
the rfc Signature recipes are a guide, the nerve, the gall, the utter
chutzpah.

Oh, shaddup. My SIGNATURE recipe may reproduce just fine for me, but
you may hate it as written. So, deal with it.

Your criticisms are exactly why commercial American food is so damn
boring.

Oh my goodness. Trouble in paradise?

sf said:

On Sun, 04 Nov 2007 04:57:28 GMT, Sqwertz <[email hidden]>

Quoted message said:

sf said:

On Sat, 03 Nov 2007 18:40:08 -0700, Sheldon <[email hidden]>
wrote:

> It's posted at the rfc web site as your Signature dish... so now
> you're saying it's not yours... then you're perpetrating a fraud.

Jill *is* known for her soups.

Jill is known for *posting* about her soups.

That is correct.

My only response to this is many people have made my soup recipes and said
they like them. I'm sorry if Sharon found this one too peppery.

Jill

sf said:

On Sun, 04 Nov 2007 04:57:28 GMT, Sqwertz <[email hidden]>

Quoted message said:

sf said:

On Sat, 03 Nov 2007 18:40:08 -0700, Sheldon <[email hidden]>
wrote:

> It's posted at the rfc web site as your Signature dish... so now
> you're saying it's not yours... then you're perpetrating a fraud.

Jill *is* known for her soups.

Jill is known for *posting* about her soups.

That is correct.

My only response to this is many people have made my soup recipes and said
they like them. I'm sorry if Sharon found this one too peppery.

Jill