My new Soup!

Re:My new Soup! (rumaki)

Sat, 18 May 2013 11:11:38 GMT

"Parmesean" is the way some of the posters on this site misspell "Parmesan" cheese, also known as Parmigiano cheese. It's usually an American version of Italian Parmigiano-Reggiano cheese, but it can't be called that because it doesn't comply with Italian labeling laws.

http://cheese.about.com/od/cheesebasics/f/parm_parmigiano.htm

At least I think that's what it is, unless there's some brand name out there for pseudo-Parmesan cheese that's called "Parmesean."
For more on the topic: http://www.forbes.com/sit...t-know-might-hurt-you/

Re:My new Soup! (jorenmathew)

Sat, 18 May 2013 07:49:09 GMT

what is Parmesean ?is it any type of spices that used to make delicious ?

Re:My new Soup! (Foodbme)

Tue, 24 Jul 2012 04:41:23 GMT

My complaint with plastic spoons is they don't hold enough soup! Or anything else!
And the tines on plastic forks always break!

Re:My new Soup! (preeti22)

Tue, 24 Jul 2012 03:05:28 GMT

I love soup and eat with plastic spoon.

Re:My new Soup! (ann peeples)

Sat, 21 Jul 2012 12:53:39 GMT

i have to agree, Mr. Hoffman.I just cant eat soup with a plastic spoon. I WILL order soup-but always bring it home to eat in a bowl, and with a regular spoon.

Re:My new Soup! (Michael Hoffman)

Sat, 21 Jul 2012 10:29:47 GMT

I've stashed a real spoon in my glovebox just in case I can ever get lleechef to agree to head for Emmitsburg. So far she's refused for fear I'll run into a mad, bacon-loving restauranteur with plastic spoons stuck in his ears.

Re:My new Soup! (pnwchef)

Sat, 21 Jul 2012 10:20:52 GMT

New York City has the Soup Nazi, we have Tom the Soup Nutsy. I see a lot of comments on the plastic spoon while eating soup. I have had some of the best clam chowders eating with a plastic spoon. I had a $26 Lobster roll a few weeks ago with a plastic fork. I would drink Chewingthefats soup out of the bowl if it was good, this site is about the food, not how pretty the spoons and plates are............Tom has a successful restaurant, is a great member of this site, we need more people like him....pnwc

Re:My new Soup! (mochamike)

Fri, 20 Jul 2012 14:57:00 GMT

sounds delicious, will definitely try to make sometime

Re:My new Soup! (Glenn1234)

Wed, 21 Mar 2012 21:44:50 GMT

Okay great. I went forward under that assumption tonight and used the powdered "chicken instant bullion and seasoning". It sure didn't need much, as the chicken broth already added plenty of salt. I probably added a half teaspoon of the powedered bullion stuff at the end.

Here is our impression of it.   Janet and I really liked it!   I added a bit more parmesean than you recommended (we love parm).   We'd say the only negative was that after the bruschetta simmered in the broth, it got very soft The nice chunks of tomato all but disappeared, and just combined as part of the broth, losing it's distinct texture. We used the "Hannah" brand of bruschetta from Costco, which seemed to be the only one that they carry.   It tasted great straight out of the container, and still had nice texture. I think that next time, I will wait to add the bruschetta until the very end, so it stays more firm and intact.

Overall, it was a great tasting soup! We never had anything like it before. We'll be reheating it tomorrow for another serving. I'll probably get more bruchetta and add more, as I tend to like lots of solids in soup,  anyway.

Tom, Thanks so much for creating this soup, and thanks again for the explanations!

Glenn

Re:My new Soup! (chewingthefat)

Wed, 21 Mar 2012 20:51:47 GMT

Glenn1234

Thanks Tom -

I'm basically taking your recipe, and making 1/3 of it. I think I've only made soup once before in my life, so I'm not familiar with the terms. What is granulated chicken? Is it basically crushed chicken bullion cubes?

Much thanks!

Glenn

Prettymuch, just a dried granulated Chichen base found in any Grocery store!

Re:My new Soup! (Glenn1234)

Wed, 21 Mar 2012 19:53:32 GMT

Thanks Tom -

I'm basically taking your recipe, and making 1/3 of it. I think I've only made soup once before in my life, so I'm not familiar with the terms. What is granulated chicken? Is it basically crushed chicken bullion cubes?

Much thanks!

Glenn

Re:My new Soup! (chewingthefat)

Wed, 21 Mar 2012 17:56:33 GMT

Glenn1234

chewingthefat

Chicken Bruschetta Soup
The jar of the Bruschetta they sell at Costco, I use 3
an onion thinly sliced then chopped, I use 3
A 49 oz can of Chicken broth, I use 6
Some additional chicken granuels, for the salt
oregano, a few pinches
Thyme
Boneless skinless ckicken breasts cooked on the Flat Top, cut up, I used 10 lbs.
Simmer, adjust seasonings if needed, you shouldn't need.
Oh, a little Parmesean, not too much, the Bruschetta is seriously tasty
This is seriously good soup

chewingthefat -

That sounds like a great recipe, and I want to make it soon. I just need a little clarification on the amount and type of a couple ingredients.

1. How much thyme should I use?

2. By chicken granules, do you mean chicken bullion cubes? If so, how many should I use? (I realize it can be varied for taste, but I'm looking for a starting point. I have no idea if the starting point is 2 cubes or 20.)

3. For the Parmesean, do you just top the bowl of soup with it when it is served, or do you mix it into the whole batch of soup? If you mix it in, how much do you use?

I'm such a math-brained geek, I tend to like numbers, at least as starting points. :)

Much thanks! :)

Glenn

Glenn, as I make very large batches and have never measured anything, it's a tough call thyme wise. for a family batch, probably a teaspoon to start then adjust as necessary
I should have said granulated chicken, and you definitely want to be careful here as I use it in lieu of salt, so again a little at a time, if you over salt a soup, peel a potato cut it in quarters and let it simmer for an hour, the potato will pick up the salt, then toss the tater.
I mix the parmesean in while cooking, again parmesean is not to be the hi light, just a compliment, so a half cup for you to start, then adjust to your taste.
Hope this helps, let us know how it turned out!
Tom

Re:My new Soup! (Glenn1234)

Wed, 21 Mar 2012 16:27:03 GMT

chewingthefat

Chicken Bruschetta Soup
The jar of the Bruschetta they sell at Costco, I use 3
an onion thinly sliced then chopped, I use 3
A 49 oz can of Chicken broth, I use 6
Some additional chicken granuels, for the salt
oregano, a few pinches
Thyme
Boneless skinless ckicken breasts cooked on the Flat Top, cut up, I used 10 lbs.
Simmer, adjust seasonings if needed, you shouldn't need.
Oh, a little Parmesean, not too much, the Bruschetta is seriously tasty
This is seriously good soup

chewingthefat -

That sounds like a great recipe, and I want to make it soon. I just need a little clarification on the amount and type of a couple ingredients.

1. How much thyme should I use?

2. By chicken granules, do you mean chicken bullion cubes? If so, how many should I use? (I realize it can be varied for taste, but I'm looking for a starting point. I have no idea if the starting point is 2 cubes or 20.)

3. For the Parmesean, do you just top the bowl of soup with it when it is served, or do you mix it into the whole batch of soup? If you mix it in, how much do you use?

I'm such a math-brained geek, I tend to like numbers, at least as starting points. :)

Much thanks! :)

Glenn

Re:My new Soup! (kland01s)

Tue, 20 Mar 2012 16:44:30 GMT

I'm always happy to see Tom's soups! They inspire me to try them or at least a variation.

Re:My new Soup! (mar52)

Tue, 20 Mar 2012 15:02:58 GMT

Thank you, Tony.

Re:My new Soup! (Michael Hoffman)

Tue, 20 Mar 2012 09:00:28 GMT

Interesting.

Re:My new Soup! (Tony Bad)

Mon, 19 Mar 2012 23:36:06 GMT

Well, a lot of these "soup" threads are all messed up because a lot of posts were deleted, and then more had to be deleted because they were responses to now gone posts. All the threads have been unlocked.

As someone pointed out many of the deleted posts were the work of what would seem to be a lonely IT guy who, based on his usenet posting history, seems to take delight in bothering people instead of working on the "mission critical programming for a large healthcare company" that he claims is his real purpose in life.

I am sure he'll be back again as he said he would be and we'll have to go through the same thing all over again.

Re:My new Soup! (Michael Hoffman)

Sat, 17 Mar 2012 20:10:16 GMT

moltenravens

Also, the day I pay $7.25 for soup with a plastic spoon is the day I'm in New York getting ripped off.

I take it you've never driven down 33 to The Refectory or to M at the Miranova for dinner. Granted no plastic spoons at those places, but then they don't have barbeque, either.

Re:My new Soup! (ann peeples)

Sat, 17 Mar 2012 19:55:51 GMT

Without agreeing to your post, I loved Marysville , Ohio as a child. I had my first apple butter there, I had my first homemade peach ice cream there. I sat by my God parents creek and felt peace. I also know you are very observant.

Re:My new Soup! (marqui)

Mon, 27 Feb 2012 05:49:22 GMT

I am having emotional eating and I think browsing some food uncommon recipes will help a lot. It is good that having gotten money from my divorce will help get me through the depression by simply binging on food.

Re:My new Soup! (Michael Hoffman)

Tue, 07 Feb 2012 08:11:44 GMT

chewingthefat

Michael Hoffman

Boy, I seem to have missed all the fun.

Missed all the fun?????????????????? YA GOT MARRIED!!!!!!!!!!!!!!!!!!!!!!!!

Oh boy, does that leave a big hole I don't want to get caught falling into.

Re:My new Soup! (chewingthefat)

Mon, 06 Feb 2012 21:46:16 GMT

Michael Hoffman

Boy, I seem to have missed all the fun.

Missed all the fun?????????????????? YA GOT MARRIED!!!!!!!!!!!!!!!!!!!!!!!!

Re:My new Soup! (Michael Hoffman)

Mon, 06 Feb 2012 18:42:56 GMT

Boy, I seem to have missed all the fun.

Re:My new Soup! (CajunKing)

Mon, 06 Feb 2012 17:34:51 GMT

I love it grilled with cheese on a toasted bun

or in scrambled eggs

Re:My new Soup! (ann peeples)

Sat, 04 Feb 2012 23:28:07 GMT

Spam is spam. Bob likes it fried, and than put on toast with cheese.

Re:My new Soup! (CajunKing)

Sat, 04 Feb 2012 18:22:37 GMT

Yes Sir Dad
We will behave

Re:My new Soup! (mayor al)

Sat, 04 Feb 2012 13:11:14 GMT

OK I wasted a ton of time squirting on the embers of this flaming session.

IF YOU CAN'T SAY SOMETHING NICE...DON'T SAY NOTHIN' AT ALL.

(Thumper to Bambi, 1948)

Good Advice from your friendly Moderator.

Re:My new Soup! (MiamiDon)

Sat, 04 Feb 2012 12:52:12 GMT

Michael Hoffman

Just out of curiority, as bruschetta is a toasted bread, how do you get it in a jar for soup?

I think it's a lost cause. Folks and manufacturers have started calling the toppings for bruschetta "bruschetta."

Re:My new Soup! (chewingthefat)

Sat, 04 Feb 2012 12:40:23 GMT

PNWCHEF

I'm not going to bother to say anything about Mlooney, I don't think he will be around long enough to worry about him or his comments.
Tom has been a good supportive member of Roadfood for many years. Tom has owned a successful Restaurant for years and is a Roadfood favorite place to stop for a good meal. If you know anything about Tom, you would know he is all Heart and soul, always working on new ideas, gives his best to the restaurant he created. I consider Tom, a good friend, a well respected member on this site and a person who contributes to this forum on a daily basis. ..........Thanks Tom, for helping to start new and fun posts that keep people coming back....................pnwc

Thanks Bill....It's amazing to see the few negative, seemingly always angry, posters, who bother to spread their drivel here.

Re:My new Soup! (pnwchef)

Sat, 04 Feb 2012 10:44:32 GMT

I'm not going to bother to say anything about Mlooney, I don't think he will be around long enough to worry about him or his comments.
Tom has been a good supportive member of Roadfood for many years. Tom has owned a successful Restaurant for years and is a Roadfood favorite place to stop for a good meal. If you know anything about Tom, you would know he is all Heart and soul, always working on new ideas, gives his best to the restaurant he created. I consider Tom, a good friend, a well respected member on this site and a person who contributes to this forum on a daily basis. ..........Thanks Tom, for helping to start new and fun posts that keep people coming back....................pnwc