A Ryanair flight from Budapest to Dublin was forced into an emergency landing earlier this week, all because of a can of mushroom soup. The can fell from an overhead bin, leaking onto a seated man and causing his neck to swell until he could hardly breathe. Not that allergic reactions are funny or anything, but this did sound like something from the Onion at first.
From Cooks.com comes the ultimate recipe for gourmet chefs:
WIENER WATER SOUP
1 package wieners
3 cups waterCombine wieners and water in a two-quart saucepan. Bring to a boil until wieners are cooked. Throw the wieners in the garbage. Serve soup. Serves 3.
Put this on your menu and everyone will be scrambling to get a reservation at your restaurant. [via Dancing at Gunpoint and Copyranter]
Why is Vladimir Putin one of the most powerful leaders in Kremlin history? Because he's got his priorities about cabbage soup straight. He knows it's the key to teaching Russia the ways of democracy. In his final news conference as president he asserted, "let them teach their wives to make shchi," referring to "shchi," the popular Russian cabbage soup.
Now that the weather's cold, the Serious Eats staff has been eating a lot of soup from The Soup Spot.
And it's not just us. During lunchtime and well beyond, there's routinely a line for this tiny takeout place nestled within a parking garage on West 31st Street. The scene is somewhat reminiscent of the "Soup Nazi" on Seinfeld except that the people here are actually nice—with no discernible sacrifice in efficiency or quality.
The wide range of soups, stews, and chowders are made with good-quality vegetables and from chicken, pork, and beef that the joint advertises as free-range and antibiotic-free. As I type this, I'm eating a deliciously creamy chicken and dumpling soup, and our web developer, Raphael, is eating a split pea soup (though he says his favorite is the Maryland crab bisque, "but they haven't had it in a while.")
The eponymous husband of My Husband Cooks, on the raison d'être of his latest recipe: "For a long time, I just ignored my wife’s love of mushrooms and mushroom soup. This changed recently when we had the good fortune to be in New York and at Café Boulud. She turned and said to me, “This mushroom soup might be better then Brussels.” It was a sign to me. I couldn’t lose my wife’s palette to a Frenchman or to a Belgian. I decided I must learn to make a soup from our own kitchen that would make her this happy."
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