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Re: RCIR soup taste test

Posted: Mon Jan 28, 2013 1:36 pm
by rationtin440
I'm still looking to try the Erbswurst, but being that I'm poor and there's no place in the U.S. that I can get it from, just one of those things :(

Re: RCIR soup taste test

Posted: Mon Jan 28, 2013 1:53 pm
by housil
Apocalypse wrote:Excuse my ignorance, but is there any actual ox tail in ox tail soup rations?
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:wink:

Re: RCIR soup taste test

Posted: Tue Jan 29, 2013 11:38 am
by Apocalypse
I did notice that, but I'm asking if it is the actual tail of an ox or something else called "oxtail". Simulated tail, perhaps? The lack of space between the words ox and tail threw me. (:

Re: RCIR soup taste test

Posted: Tue Jan 29, 2013 12:21 pm
by housil
Apocalypse wrote: it is the actual tail of an ox or something else called "oxtail"
Ahhhh, OK, I see.

Nah, it´s a real oxtail. To make oxtail soup, you fry the (cut in pieces) oxtail and (root) vegetables
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as you do it for gravy base (franc: "grandjus")

Canadian IMP Celery Soup

Posted: Tue Jan 29, 2013 12:28 pm
by housil
I have tried a Canadian "Cream of a Celery soup"

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The dehydrated soup
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After dissolving
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I got some tasteless, hot "something" that was far from being "cream" and "celery". :cry:

Re: Canadian IMP Celery Soup

Posted: Tue Jan 29, 2013 1:21 pm
by Nawt
housil wrote:I have tried a Canadian "Cream of a Celery soup"
....
I got some tasteless, hot "something" that was far from being "cream" and "celery". :cry:
Hi there Housil,
Your comment did put a smile on my face ( sorry). I just found it really funny the way you described it.
w.r.t. the 'soup', the name 'cream of' already says just that, but in nicer words. Adding that celery is not the most tastefull veggie, I'd say that it is possible it turns out that way. Too bad actually.
But thanks for sharing, thumbs up!

Re: RCIR soup taste test

Posted: Tue Jan 29, 2013 2:48 pm
by rationtin440
I'm curious, does "soup" actually have another meaning in French/Canadian? Why I ask is because the pudding in British cuisine terminology often seems to refer to a type of sponge cake, for example, and I was curious if the French/Canadian idea of soup is actually something other than what is normally considered to be soup.

Re: Canadian IMP Celery Soup

Posted: Tue Jan 29, 2013 4:27 pm
by housil
Nawt wrote: Your comment did put a smile on my face ( sorry). I just found it really funny the way you described it.
:mrgreen:
w.r.t. the 'soup', the name 'cream of' already says just that, but in nicer words. Adding that celery is not the most tastefull veggie, I'd say that it is possible it turns out that way. Too bad actually.
Why?! Actually a "cream of a soup" is a dairy based (milk or even cream) soup and usually very smooth, "creamy", thick/rich, and taste´s what is named after like mushrooms, aspergus, tomato etc...

Re: RCIR soup taste test

Posted: Wed Jan 30, 2013 4:36 am
by Stef
rationtin440 wrote:I'm curious, does "soup" actually have another meaning in French/Canadian? Why I ask is because the pudding in British cuisine terminology often seems to refer to a type of sponge cake, for example, and I was curious if the French/Canadian idea of soup is actually something other than what is normally considered to be soup.
Hi,
well, soupe is same as soup or suppe I think : a lot of hot (generally) water in wich you boil some meat or vegetables. The ratio water/solid ingredient can vary a lot between a simple broth to a hotpot or almost a mash. We have a lot of words in French for "soup" depending on its style and consistency :
bouillon, potage, consommé, velouté, crème (celery, asparagus) and many others that I forget. :lol:

The RCIR "potage tomate légumes" I had yesterday was like making love on the beach : f...g close to water :oops:

Re: RCIR soup taste test

Posted: Wed Jan 30, 2013 5:18 am
by housil
Stef wrote:
We have a lot of words in French for "soup" depending on its style and consistency :
bouillon, potage, consommé, velouté, crème (celery, asparagus) and many others that I forget. :lol:
Even over here the (restaurants) kitchen language is French. I grew up in my Dad´s restaurant kitchen (he is a master chef) and can remember calling a "potage" a "thick" soup like potato soup, a "consommé" is a "clear" soup (broth) with "inlays" from vegetables or meet. The "bouillon" is a broth without anything in. Just the liquid soup (stock drink?) Right?