Garlic Soup ? from Chat

Someone, sorry I forget who, was going to send me the garlic soup
recipe. I just checked my hotmail account but it isn't there. Could
you please re-send to patches_reccooking at hotmail dot com? DH is
leaving early tomorrow morning on his male bonding hunting trip so I'm
lining all kinds of goodies to experiment with. TIA

On Fri, 04 Nov 2005 15:09:22 -0500, in rec.food.cooking, ~patches~
<[email hidden]> hit the crackpipe and declared:

Quoted message said:

Someone, sorry I forget who, was going to send me the garlic soup
recipe. I just checked my hotmail account but it isn't there. Could
you please re-send to patches_reccooking at hotmail dot com? DH is
leaving early tomorrow morning on his male bonding hunting trip so I'm
lining all kinds of goodies to experiment with. TIA

male bonding hunting trip.....more like a cocksucking session out in
the woods......lmao

~patches~ said:

Someone, sorry I forget who, was going to send me the garlic soup
recipe. I just checked my hotmail account but it isn't there. Could
you please re-send to patches_reccooking at hotmail dot com? DH is
leaving early tomorrow morning on his male bonding hunting trip so I'm

lining all kinds of goodies to experiment with. TIA

Just out of curiosity i looked up both the Escoffier and the Julia
Child's "Mastering the art of French cooking" versions. Escoffiers is
just water (not stock) garlic, sage, cloves, s & p, served over sliced
french bread with cheese on it. The bread is placed in a soup tureen
and sprinkled with olive oil and the soup poured over it.

Julia's adds eggs yolks to make a thicker soup and her recipe calls for
more garlic than Escoffier's. However she also includes a variation
"soupe a l'ail aux pommes de terre'" saffron flavoured garlic soup with
potatoes seems the best of the lot to me.
---
JL

p.s. by 'chat' you mean something other than AC-C?

In article <[email hidden]>,

Joseph Littleshoes said:

~patches~ said:

Someone, sorry I forget who, was going to send me the garlic soup
recipe. I just checked my hotmail account but it isn't there. Could
you please re-send to patches_reccooking at hotmail dot com? DH is
leaving early tomorrow morning on his male bonding hunting trip so I'm

lining all kinds of goodies to experiment with. TIA

Just out of curiosity i looked up both the Escoffier and the Julia
Child's "Mastering the art of French cooking" versions. Escoffiers is
just water (not stock) garlic, sage, cloves, s & p, served over sliced
french bread with cheese on it. The bread is placed in a soup tureen
and sprinkled with olive oil and the soup poured over it.

Julia's adds eggs yolks to make a thicker soup and her recipe calls for
more garlic than Escoffier's. However she also includes a variation
"soupe a l'ail aux pommes de terre'" saffron flavoured garlic soup with
potatoes seems the best of the lot to me.
---
JL

p.s. by 'chat' you mean something other than AC-C?

Posted this in SMC

Vincent Price's Sopa de Ajo

(Garlic Soup)

This recipe serves 6.

Quote from "A Treasury of Great Recipes" by Mary and Vincent Price (1980
printing): "This recipe is a triumph of experiments over experience. The
first time I had this soup in San Juan at La Mallorquina, I was nearly
overpowered and so were my traveling companions. But I was assured that
garlic soup was a great delicacy and I'd be missing something if I
didn't have it in my repertoire. So I took the recipe and we tried it
this way and that way. Suddenly, a marvelous concoction! Garlic soup!
The trick is that your garlic must be absolutely fresh, and you saute'
it very gently--don't burn it. An easy and truly delicious soup."

8 cloves garlic, chopped finely
1/4 cup olive oil
I quart beef stock
1 teaspoon salt
fresh eggs

Chop garlic. Saute in olive oil until lightly browned.
Add beef stock and salt. Bring to a rapid boil.
Break a fresh egg into each heated soup plate. Strain the hot soup over
the raw egg and serve immediately.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"William Wagner" <[email hidden]> wrote

Quoted message said:

8 cloves garlic, chopped finely
1/4 cup olive oil
I quart beef stock
1 teaspoon salt
fresh eggs

Darn, what's with the eggs? The recipe we were
talking about also had eggs. I don't want eggs in
my soup (she said, petulantly). Guess I'll just leave
it out.

Thanks for the recipe.

nancy

Joseph Littleshoes said:

~patches~ said:

Someone, sorry I forget who, was going to send me the garlic soup
recipe. I just checked my hotmail account but it isn't there. Could
you please re-send to patches_reccooking at hotmail dot com? DH is
leaving early tomorrow morning on his male bonding hunting trip so I'm

lining all kinds of goodies to experiment with. TIA

Just out of curiosity i looked up both the Escoffier and the Julia
Child's "Mastering the art of French cooking" versions. Escoffiers is
just water (not stock) garlic, sage, cloves, s & p, served over sliced
french bread with cheese on it. The bread is placed in a soup tureen
and sprinkled with olive oil and the soup poured over it.

Julia's adds eggs yolks to make a thicker soup and her recipe calls for
more garlic than Escoffier's. However she also includes a variation
"soupe a l'ail aux pommes de terre'" saffron flavoured garlic soup with
potatoes seems the best of the lot to me.
---
JL

p.s. by 'chat' you mean something other than AC-C?

Sorry Joseph. We were discussing a garlic soup recipe on the
rec.food.cooking chat the other night. You know the mIRC chats?

Nancy Young said:

"William Wagner" <[email hidden]> wrote

Quoted message said:

8 cloves garlic, chopped finely
1/4 cup olive oil
I quart beef stock
1 teaspoon salt
fresh eggs

Darn, what's with the eggs? The recipe we were
talking about also had eggs. I don't want eggs in
my soup (she said, petulantly). Guess I'll just leave
it out.

Thanks for the recipe.

nancy

In Julia Childs recipes whole eggs can be served poached in the soup or
egg yolks mixed with the olive oil as for mayonaise to thicken the
soup. The Escoffier recipe has no eggs.
---
JL

~patches~ said:

Someone, sorry I forget who, was going to send me the garlic soup
recipe. I just checked my hotmail account but it isn't there. Could
you please re-send to patches_reccooking at hotmail dot com? DH is
leaving early tomorrow morning on his male bonding hunting trip so I'm
lining all kinds of goodies to experiment with. TIA

I haven't sent any recipe out yet, to anyone. I will try to get it
out to some folks, but I don't know if I can today.

This recipe is from the new edition of The Cooking of Southwest
France, by Paula Wolfert.

Christine

Christine Dabney wrote on 04 Nov 2005 in rec.food.cooking

Quoted message said:

On Fri, 4 Nov 2005 17:13:53 -0500, "Nancy Young" <[email hidden]>

Quoted message said:

"William Wagner" <[email hidden]> wrote

Quoted message said:

8 cloves garlic, chopped finely
1/4 cup olive oil
I quart beef stock
1 teaspoon salt
fresh eggs

Darn, what's with the eggs? The recipe we were
talking about also had eggs. I don't want eggs in
my soup (she said, petulantly). Guess I'll just leave
it out.

Thanks for the recipe.

nancy

Well..you better make another soup then, cause the eggs are an
intergral part of this soup.

Christine

Well we could make chicken tortillia soup...now if only sombody had Nancy's
well loved recipe for that...hint hint. Not that we try and make a break
from making the garlic soup recipe....but you know how well we follow a
recipe...

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Christine Dabney said:

On Fri, 4 Nov 2005 17:13:53 -0500, "Nancy Young" <[email hidden]>

Quoted message said:

"William Wagner" <[email hidden]> wrote

Quoted message said:

8 cloves garlic, chopped finely
1/4 cup olive oil
I quart beef stock
1 teaspoon salt
fresh eggs

Darn, what's with the eggs? The recipe we were
talking about also had eggs. I don't want eggs in
my soup (she said, petulantly). Guess I'll just leave
it out.

Thanks for the recipe.

nancy

Well..you better make another soup then, cause the eggs are an
intergral part of this soup.

Christine

According to whom? i have seen traditional recipes both with and with
out eggs, some with potatoes and saffron some more simple. They all
seem to have the bread in them, some in the bottom of the bowel some on
the top. I have a Chilean recipe that uses tomatoes and basil and
vegetable stock, sopa de Ajo.

With out being more specific as to type of soup a puree de haricot blanc
et d'ail is a garlic soup, using a whole head of garlic, beans, various
spices and potatoes.

One of my favourite garlic dishes is the Italian Gamberetti in Aglio e
Vino, shrimp in garlic wine sauce.

----------------------

2 pounds fresh shrimp
[i prefer the jumbo under 25 per pound but the large 25 - 30 per pound
or medium 30 - 42 per pound will work well with this recipe. If using
the small salad shrimp no de-veining is necessary.]

1/4 cup olive oil

4 garlic cloves, finely minced

1/2 cup pack chopped fresh parsley

1/2 cup dry white wine

salt and freshly ground black pepper

lemon wedges

Clean and devein the shrimp.

In a large heavy skillet, heat the oil and garlic on medium low heat for
about 3 minutes. Add the parsley and shrimp and cook fo about 2 minutes
on medium high heat.

Add the wine and cook the shrimp until done, about 3 - 5 minutes. The
shrimp will be orangey - pink and white. Be careful not to overcook, so
the shrimp will remain tender and succulent. Add salt and pepper to
taste.

Serve on rice or with fresh bread to soak up all the juices, garnish
with the lemon wedges.
---
JL

On Sat, 05 Nov 2005 03:44:34 GMT, Joseph Littleshoes

Quoted message said:

According to whom?

The recipe I want to use is from Paula Wolfert, from her new edition
of The Cooking of Southwest France. This is the recipe I was
mentioning in chat..and others were interested in. It is called
Evening Garlic Soup in the Manner of the Corezze.

This is not just ANY garlic soup..this is the one I was talking about.
I will try to post the recipe tonight, and give proper attributions.
Christine

In article <[email hidden]>,

Christine Dabney said:

This recipe is from the new edition of The Cooking of Southwest
France, by Paula Wolfert.

Evidently, I have the old edition. Would you mind posting? Thank
you.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Christine Dabney said:

On Sat, 05 Nov 2005 03:44:34 GMT, Joseph Littleshoes

Quoted message said:

According to whom?

The recipe I want to use is from Paula Wolfert, from her new edition
of The Cooking of Southwest France. This is the recipe I was
mentioning in chat..and others were interested in. It is called
Evening Garlic Soup in the Manner of the Corezze.

This is not just ANY garlic soup..this is the one I was talking about.

I will try to post the recipe tonight, and give proper attributions.
Christine

My apologize Ma'am, i bumblingly thought we were writing about just
any 'garlic soup' not just your recipe for it. I was careless enough to
not recognize that aspect of your contribution. You quoted a specific
recipe and i mentioned variations on it without realizing the
specificity of your original post. And for that i apologize.

My 'manner' is often lacking.

I for one, am, anticipatory of your "Garlic Soup" recipe, Madame.
---
JL

~patches~ said:

Joseph Littleshoes said:

~patches~ wrote:

p.s. by 'chat' you mean something other than AC-C?

Sorry Joseph. We were discussing a garlic soup recipe on the
rec.food.cooking chat the other night. You know the mIRC chats?

Ah yes...i have seen programming i could install on my computer to
access this "IRC". But i tell you, it don't seem somehow worth it to
me, i am barely satisfied with what i can get and that seems pedantic
and juvenile at best hardly worth my attention when there are other
things i could be paying attention to.

Perhaps i am merely a dilitante, a neophyte and not worth the
considering?

It is possible.
----------
JL

Joseph Littleshoes said:

~patches~ said:

Joseph Littleshoes said:

~patches~ wrote:

p.s. by 'chat' you mean something other than AC-C?

Sorry Joseph. We were discussing a garlic soup recipe on the
rec.food.cooking chat the other night. You know the mIRC chats?

Ah yes...i have seen programming i could install on my computer to
access this "IRC". But i tell you, it don't seem somehow worth it to
me, i am barely satisfied with what i can get and that seems pedantic
and juvenile at best hardly worth my attention when there are other
things i could be paying attention to.

Joseph, you don't have to install mIRC on your computer. I didn't
because I only check out the rec.food.cooking chat occasionally and am
not really into that type of thing. Years ago I had mIRC one of my PCs
and used to chat in one particular chat room. After a few nights of
chatting which mainly consisted of saying hi & bye to everyone with
little else I uninstalled the program. Anyway, if you want to check out
the rec.food.cooking chat here is the web link. It's nice in that there
is a fair amount of food chat and so far that I've seen none of the
nastieness 🙂 You might enjoy dropping by for a few minutes or so.
http://www.penguinpowered.ca/~vexorg/pjirc/rec.food.cooking.html

Quoted message said:

Perhaps i am merely a dilitante, a neophyte and not worth the
considering?

I certainly wouldn't consider you any of the above!

Quoted message said:

It is possible.

No way 🙂

Quoted message said:

----------
JL

PS. I always enjoy your posts.

Quoted message said:

Joseph Littleshoes said:

~patches~ wrote:

Quoted message said:

You know the mIRC chats?

Ah yes...i have seen programming i could install on my computer to
access this "IRC". But i tell you, it don't seem somehow worth it to
me, i am barely satisfied with what i can get and that seems pedantic
and juvenile at best hardly worth my attention when there are other
things i could be paying attention to.

Perhaps i am merely a dilitante, a neophyte and not worth the
considering?

It is possible.

You don't have to install mIRC to do rfc chat, Joseph. Use the web
interface... it's simple! The Java applet is optional, I guess...
but I always say yes to Java. I have the web site bookmarked and on
my toolbar for easy access (Firefox).

http://www.penguinpowered.ca/~vexorg/pjirc/rec.food.cooking.html

Please identify yourself, even if you decide not to hang out and talk.
To change your nick, go to the lower right corner under the colored
squares (used to change font color), type your nick and "enter".

~patches~ said:

Joseph Littleshoes said:

~patches~ said:

Joseph Littleshoes wrote:

Perhaps i am merely a dilitante, a neophyte and not worth the
considering?

I certainly wouldn't consider you any of the above!

Quoted message said:

It is possible.

No way 🙂

Way...?

Quoted message said:

Quoted message said:

----------
JL

PS. I always enjoy your posts.

Quoted message said:

Sir or Madame you are to kind.
---
JL