OT: The Official Soup, Bread, and Cheese Thread

[zymurg]

I made my suggested soup today, tastes as good as I remember. On cheese, it is versatile, available, equally desirable in salads, main dishes, sauces, and suprisingly even in desserts. One note, if you use cheese watch your salt.

 

[jibsey]

For those not willing to make soup Costco has a pretty decent homemade chicken soup. I like it but it is heavy on the pepper. Maybe not high end restaurant quality but way above cans and boxes.

 

[Hans Sprungfeld]

For those not willing to make soup Costco has a pretty decent homemade chicken soup. I like it but it is heavy on the pepper. Maybe not high end restaurant quality but way above cans and boxes.

Pretty believable, and it certainly tempted me earlier this week before I just went for the rotisserie chicken.

So here I am, half hour from neighborhood Soup Group, and I've got a stock about to boil and then simmer for a while. No, it's not for soup Group. I just like the idea that my labor today will end with my eating home made soup even if it's not mine.

All kidding aside, @Deepster's initial skepticism about restaurant soup has some merit. In addition to stripping off the meat to be added later, the rest of the Costco chicken - skin, bones, organs, gelatinous drippings, etc. - has gone into a stock pot with requisite water, and then I just added anything from the fridge or counter that I didn't want to deal with anymore: celery tops, carrot ends & peels, onion, crushed garlic, ginger root, unfirm limes & lemons, dill & parsley that wasn't going to get used for anything else, rose hips (got tired of looking at them with no sense of what they are for), salt and pepper.

Whatever emerges will get the treatment that @Son of Robert recommended, and I'll eventually add the chicken meat and some Costco frozen vegetables. I'm pretty certain it'll be good, and the refrigerator will be more manageable. I also have several Boneyard-recommended hot sauces, and some other tricks in reserve if I need 'em.

 

[RichZ]

Soups -- Gumbo -- Beef Barley Stew
Also, my wife makes an Andouille, bacon and chickpea soup that is outstanding.

Bread -- can't do a whole lot better than real, fresh sliced, heavy on the caraway seeds, Jewish rye.

Cheese -- I am not a big fan of any of the fancyazz cheeses. Give me some decent provolone or a big chunk of Monterey Jack and I'm happy. Although smoked buffalo milk mozzarella is great -- or at least I remember it as being great. Haven't had it in years.

 

[joober jones]

My go-to soup is Rhode Island style clearbroth clam chowder

In terms of bread, nothing beats a dry, crusty, extra-well cooked loaf of Italian bastone bread.

I hate all cheese, so I won't weigh in on that part.

 

[Conndog]

The Easter bread my family makes is really good, eggs make it yellow in color, it has a hive brown crust on it. Toasted with butter slabbed on it- yum!
Cheese festivals are fun things, a great one is in Shelburne VT in the summer. Over 50 different cheese makers with all the different kinds of cheeses they make, plus VT ciders and beers (some of them) and spirits like Whistle Pig whiskey, other foods galore, all at beautiful Shelburne Farm on Lake Champlain.

 

[Mr. French]

French Onion soup at Panera Bread.

I got this today...not impressed at all.

 

[Mano]

I got this today...not impressed at all.

It is Panera after all. Altho their baked potato ain’t half bad.

 

[CTBasketball]

Skied Stowe yesterday. Had chili with Mac and Cheese for lunch at the Octagon.

10/10 for taste
0/10 for the stomach