Ultimate food showdown

ravenguy2000 · 05-15-2006, 06:05 PM

do eet.

tcm · 05-15-2006, 06:06 PM

the best is all three at once. that's the best, man.

ammy · 05-15-2006, 06:08 PM

it really depends, man.

bardy · 05-15-2006, 06:09 PM

sandwich as long as it's hot. I hate cold sandwiches (unless its my rare craving for PB&J)

Nimrod's Son · 05-15-2006, 06:11 PM

soup by a mile

ravenguy2000 · 05-15-2006, 06:14 PM

Does anybody remember Jamesiscool and how much he liked soup? That was jamesiscool right?

pink_ribbon_scars · 05-15-2006, 06:20 PM

the sandwich is the perfect food

mercurial · 05-15-2006, 06:22 PM

the well made soup - options are endless!

i do it all from scratch, including stocks

mirrar · 05-15-2006, 07:13 PM

salad. i'm going to have to convince myself of this since i accidentally stole my favourite kind if soup so i'll have to wait a while before i can go back there.

Nimrod's Son · 05-15-2006, 07:20 PM

Quote:

Originally Posted by mirrar

salad. i'm going to have to convince myself of this since i accidentally stole my favourite kind if soup so i'll have to wait a while before i can go back there.

what

mirrar · 05-15-2006, 07:21 PM

Quote:

Originally Posted by Nimrod's Son

what

well, we went to this place and this weird guy that looks like aphex twin took our order. i think he was supposed to charge us, but he did not. then the soup came out and this lady handed it to me and walked away! so i took the soup and went home.

laradelocke · 05-15-2006, 07:40 PM

Plain sandwich and an exquisite soup = potential to be some of nicest meals ever

laradelocke · 05-15-2006, 07:40 PM

Quote:

Originally Posted by mirrar

well, we went to this place and this weird guy that looks like aphex twin took our order. i think he was supposed to charge us, but he did not. then the soup came out and this lady handed it to me and walked away! so i took the soup and went home.

i have nightmares about aphex twin people

wHATcOLOR · 05-15-2006, 07:50 PM

it seems that restaurants can really make a lot happen with soup!

mercurial · 05-15-2006, 09:36 PM

Quote:

Originally Posted by big white horse hung

it seems that restaurants can really make a lot happen with soup!

and so can you my friend, and so can you ...

bardy · 05-15-2006, 09:38 PM

my dad owned a locally famous bar in the 80s. apparently they made the best subs known to man... he had some type of secret sauce. and dont make that sound gross.

meow · 05-15-2006, 09:40 PM

depends on the soup, depends on who made the sandwich.

but i picked soup just because when i read this i thought of a local restaurant's Squash soup.... mmmMMmmMm

mercurial · 05-15-2006, 10:35 PM

This is one of my favourite soup recipes (thanks Rick Stein, you truly are my food hero)

Longest part is making the fish stock, once that's done the rest of the process is fairly quick. Stein reckons you should fillet the fish yourself for the stock bones. Since I don't know how on earth to fillet a fish properly, I get the fishmonger to do it for me and save the heads and bones for my stock.

I like to garnish with some capers and dill as they go so, so well with fish.

Mediterranean fish soup

Ingredients
1 small gurnard or grey mullet, weighing about 450g/1lb
1 red mullet, weighing about 350g/12oz
1 small monkfish tail, weighing about 450g/1lb
100g/4oz prepared squid
20 small mussels, cleaned
150ml/5fl oz white wine
1 fennel bulb, trimmed
1 red onion, peeled
1 leek
2 celery sticks
1 red pepper
5 plum tomatoes, skined
6 small new potatoes weighing about 175g/6oz in total
120ml/4fl oz olive oil
6 garlic cloves, sliced thinly
2 strips of orange zest, cut into very thin shreds
a good pinch of dried chilli flakes
2tsp sun-dried tomato paste
2 young, fresh bay leaves, shredded finely
leaves from 1 sprig of fresh thyme, finely chopped
2 tbsp chopped fresh fennel herb or dill
3 tbsp Pernod or Ricard
salt
20 turns of the black pepper mill
extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve

Method
1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water.

2. Cut the squid lengthways along one side of the pouch and open it out. Cut the squid and the fish fillets lengthways into strips 2cm/¾in wide, then cut across each strip into slices 1cm/½in wide. All the pieces of fish should be the same size and shape.

3. Put the mussels in a pan with a splash of white wine, cover and cook over a high heat for 3-4 minutes until they have opened. Discard any that remain closed.

4. Strain the mussel cooking liquor into the fish stock, then shell the mussels, discarding the shells.

5. Cut the fennel bulb and red onion into 6-8 wedges so that each wedge measures about 2cm.¾in at its thickest part.

6. Cut the leek lengthways into quarters and the celery sticks lengthways in half.

7. Cut the red pepper lengthways into strips 2cm/¾in wide and the tomatoes and potatoes lengthways into 4 wedges. Then cut each of the vegetables across into thin, arc-like slices, making sure that they are all roughly the same size and shape - this is very important to the final look of the soup.

8. Heat the olive oil in a large pan - if you have a suitable oven-to-table one, this would be ideal. Otherwise just use a large saucepan and transfer the soup to a tureen to serve.

9. Add the fennel, red onion, leek, celery, red pepper, garlic, orange zest and dried chilli.

10. Cook over a low heat for about 4 minutes, until the vegetables are just softened. Add the sun-dried tomato paste, fish stock, remaining white wine, tomatoes, potatoes, salt and pepper. Bring to the boil and simmer for 5 minutes.

11. Add the fish, plus the bay leaves, thyme, half the fennel herb or dill and the Pernod or Ricard. Simmer for 3 minutes only (otherwise you will overcook the fish), adding the mussels for the final 30 seconds.

12. Sprinkle the soup with the remaining fennel or dill and take to the table, together with little bowls of extra virgin olive oil and coarse sea salt and the bread. Serve in large soup plates and instruct your guests to dip the bread in the oil and then the salt to eat the soup.

ChristHimself! · 05-16-2006, 04:09 AM

Sandwich > soup >>> salad

im a wee boy

View Poll Results: What is the best
Soup	5	20.00%
Salad	7	28.00%
Sandwich	13	52.00%
Voters: 25. You may not vote on this poll

05-15-2006, 06:05 PM	#1
ravenguy2000 NO FATS Location: NO FEMS Posts: 29,008	Ultimate food showdown do eet.

05-15-2006, 06:06 PM	#2
tcm Braindead Location: Le look de Corgan Posts: 17,922	the best is all three at once. that's the best, man.

05-15-2006, 06:08 PM	#3
ammy yer mom Posts: 23,180	it really depends, man.

05-15-2006, 06:09 PM	#4
bardy Immortal Location: helllllloooooo!! Posts: 20,831	sandwich as long as it's hot. I hate cold sandwiches (unless its my rare craving for PB&J)

05-15-2006, 06:11 PM	#5
Nimrod's Son Master of Karate and Friendship Location: in your butt Posts: 72,943	soup by a mile

05-15-2006, 06:14 PM	#6
ravenguy2000 NO FATS Location: NO FEMS Posts: 29,008	Does anybody remember Jamesiscool and how much he liked soup? That was jamesiscool right?

05-15-2006, 06:20 PM	#7
pink_ribbon_scars At the beginning Location: GJ 1214 b Posts: 10,760	the sandwich is the perfect food

05-15-2006, 06:22 PM	#8
mercurial $ W▲ G Posts: 6,576	the well made soup - options are endless! i do it all from scratch, including stocks

05-15-2006, 07:13 PM	#9
mirrar Braindead Location: in our bedroom, after the war. Posts: 19,826	salad. i'm going to have to convince myself of this since i accidentally stole my favourite kind if soup so i'll have to wait a while before i can go back there.

05-15-2006, 07:40 PM	#12
laradelocke Apocalyptic Poster Location: Raleigh - NC Posts: 3,251	Plain sandwich and an exquisite soup = potential to be some of nicest meals ever

05-15-2006, 07:50 PM	#14
wHATcOLOR THIS IS AWESOME!!!!!!!!!! Location: \|\| MY NAME IS KIIIIIIIIIIIIIIIIIIIIIIIIIIIID ROCK!! Posts: 46,831	it seems that restaurants can really make a lot happen with soup!

05-15-2006, 09:38 PM	#16
bardy Immortal Location: helllllloooooo!! Posts: 20,831	my dad owned a locally famous bar in the 80s. apparently they made the best subs known to man... he had some type of secret sauce. and dont make that sound gross.

05-15-2006, 09:40 PM	#17
meow Netflix Me Location: Human Skull! Posts: 27,712	depends on the soup, depends on who made the sandwich. but i picked soup just because when i read this i thought of a local restaurant's Squash soup.... mmmMMmmMm

05-15-2006, 10:35 PM	#18
mercurial $ W▲ G Posts: 6,576	This is one of my favourite soup recipes (thanks Rick Stein, you truly are my food hero) Longest part is making the fish stock, once that's done the rest of the process is fairly quick. Stein reckons you should fillet the fish yourself for the stock bones. Since I don't know how on earth to fillet a fish properly, I get the fishmonger to do it for me and save the heads and bones for my stock. I like to garnish with some capers and dill as they go so, so well with fish. Mediterranean fish soup Ingredients 1 small gurnard or grey mullet, weighing about 450g/1lb 1 red mullet, weighing about 350g/12oz 1 small monkfish tail, weighing about 450g/1lb 100g/4oz prepared squid 20 small mussels, cleaned 150ml/5fl oz white wine 1 fennel bulb, trimmed 1 red onion, peeled 1 leek 2 celery sticks 1 red pepper 5 plum tomatoes, skined 6 small new potatoes weighing about 175g/6oz in total 120ml/4fl oz olive oil 6 garlic cloves, sliced thinly 2 strips of orange zest, cut into very thin shreds a good pinch of dried chilli flakes 2tsp sun-dried tomato paste 2 young, fresh bay leaves, shredded finely leaves from 1 sprig of fresh thyme, finely chopped 2 tbsp chopped fresh fennel herb or dill 3 tbsp Pernod or Ricard salt 20 turns of the black pepper mill extra virgin olive oil, coarse sea salt and sliced ciabatta or fresh bread, to serve Method 1. Fillet the gurnard or grey mullet, red mullet and monkfish. Make a fish stock with the bones, using 2.75L/5pt of water. 2. Cut the squid lengthways along one side of the pouch and open it out. Cut the squid and the fish fillets lengthways into strips 2cm/¾in wide, then cut across each strip into slices 1cm/½in wide. All the pieces of fish should be the same size and shape. 3. Put the mussels in a pan with a splash of white wine, cover and cook over a high heat for 3-4 minutes until they have opened. Discard any that remain closed. 4. Strain the mussel cooking liquor into the fish stock, then shell the mussels, discarding the shells. 5. Cut the fennel bulb and red onion into 6-8 wedges so that each wedge measures about 2cm.¾in at its thickest part. 6. Cut the leek lengthways into quarters and the celery sticks lengthways in half. 7. Cut the red pepper lengthways into strips 2cm/¾in wide and the tomatoes and potatoes lengthways into 4 wedges. Then cut each of the vegetables across into thin, arc-like slices, making sure that they are all roughly the same size and shape - this is very important to the final look of the soup. 8. Heat the olive oil in a large pan - if you have a suitable oven-to-table one, this would be ideal. Otherwise just use a large saucepan and transfer the soup to a tureen to serve. 9. Add the fennel, red onion, leek, celery, red pepper, garlic, orange zest and dried chilli. 10. Cook over a low heat for about 4 minutes, until the vegetables are just softened. Add the sun-dried tomato paste, fish stock, remaining white wine, tomatoes, potatoes, salt and pepper. Bring to the boil and simmer for 5 minutes. 11. Add the fish, plus the bay leaves, thyme, half the fennel herb or dill and the Pernod or Ricard. Simmer for 3 minutes only (otherwise you will overcook the fish), adding the mussels for the final 30 seconds. 12. Sprinkle the soup with the remaining fennel or dill and take to the table, together with little bowls of extra virgin olive oil and coarse sea salt and the bread. Serve in large soup plates and instruct your guests to dip the bread in the oil and then the salt to eat the soup.

05-16-2006, 04:09 AM	#19
ChristHimself! mental problems angel Location: i want u 2 caress me like a tropical priest Posts: 20,594	Sandwich > soup >>> salad im a wee boy