"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 03-08-2005, 11:34 PM   #11
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
rofl Chris - There are a couple of us here that get chills up our spines from what you take pride in. LOL Occasionally we will correct a few words. I misspell myself when my fingers run over each other when typing - I've probably been edited too - I just don't pay attention!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-08-2005, 11:57 PM   #12
Assistant Cook
 
Join Date: Mar 2005
Posts: 23
ive got waaaaay too much cooking information in my head to have any room left on how to spell all this stuff........
__________________

__________________
Any advice i give you, i dont promise it will work for you, youre not me, and i cant be there to hold your hand.
[BMF] Chris is offline   Reply With Quote
Old 03-09-2005, 12:26 AM   #13
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Quote:
Originally Posted by kitchenelf
rofl Chris - There are a couple of us here that get chills up our spines from what you take pride in. LOL Occasionally we will correct a few words. I misspell myself when my fingers run over each other when typing - I've probably been edited too - I just don't pay attention!
Pleese pheel prree too phix my spalling meestakees ani thyme ewed lick two.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 03-09-2005, 11:47 AM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Quote:
Originally Posted by [BMF] Chris
ive got waaaaay too much cooking information in my head to have any room left on how to spell all this stuff........
Then fortunately for all those people Googling to find recipes you will have me following you around to correct your more egregious mistakes. Don't consider it a criticism, consider it bettering your recipe. A criticism would be if I removed your thread.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-09-2005, 01:06 PM   #15
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,720
lol pdswife. you berry punny...
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-09-2005, 01:16 PM   #16
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
I really enjoy making onion soup...I make a lot every week at work!!! I always include sherry, Guinness and Killians Red!!
__________________
Erik is offline   Reply With Quote
Old 03-18-2005, 08:40 AM   #17
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Wow, does it really take 5 hours on low heat to cook the onions?
__________________
amber is offline   Reply With Quote
Old 03-18-2005, 12:07 PM   #18
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by amber
Wow, does it really take 5 hours on low heat to cook the onions?
No. After the onions are carmelized, you add the liquid and simmer. You need to cook it for a while to infuse the broth with oniony-ness, but I have never cooked mine for 5 hours. 1-2 hours will do, fine. I have even simmered for less than an hour and the soup turned out great.
__________________
jennyema is offline   Reply With Quote
Old 03-18-2005, 01:37 PM   #19
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
amber - I cooked mine for about 5 hours ONE time - didn't really have any onions left so speak of - they "melted" - I will NEVER do that again! lol Had a great flavor but part of onion soup is like - slurping up the onions! lol
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-18-2005, 01:39 PM   #20
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Erik - I love my onion soup with a variety of onions - red, leeks, and white - Burgundy and Port - a combination of chicken and beef stock - I will have to try your beer version. I love the smoothness of the two stocks used together.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:01 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.