Entries tagged with 'soup'
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"On any single route, our trailers can carry 20 salads, 30 breads, and 40 soups—about 200 pounds in total." Jed Lazar showing off some chili. [Photographs: Ashley Sturm] Name: SoupCycle Vendors: Jed Lazar and Shauna Lambert Twitter: @SoupCycle Location and hours: All soups are bicycle-delivered to soupetarians (aka customers) at their homes and offices in Portland. We have three wonderful delivery folks, each of whom makes about 50 bicycle soup deliveries a day. We adjust our routes often to be as efficient as possible. Between that and the changing cycling weather, time to chat with customers during deliveries, and en-route bike repairs, we give you a big window of time when we'll deliver your tasty soup. What's on the menu?...
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[Photographs: Lucy Baker] Two weeks ago, I reviewed Maggie & Mary's Creamy Pumpkin Soup. It was so spicy and warming, I still thought about it long after slurping up the last spoonful. Squash-based soups make wonderful winter weeknight meals. Not only are they quick, satisfying, and healthy, they also chase the chill out of your bones faster than my mother chases my brother out of the kitchen on Thanksgiving morning. Last week I found myself unable to resist another batch of pumpkin soup. This time, I opted for Crate & Barrel's Pumpkin Chowder ($6.95). Unlike Maggie & Mary's soup (smooth and evenly textured) this one incorporates rice and chunks of vegetables....
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"I hated Juno and love soup, too. Can't wait to try this out! Autumn is meant to be slurped through." —gastronomeg...
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Why the hoagie, you ask? Wonder no more. This morning we noted that the mom of freed journalist Laura Ling (right, with hoagie) had been making her daughter's "special soup" for two days. But what the heck was that soup? This evening, the New York Times reports: "'Laura loves this soup,' said Mary Ling, standing in front of her daughter’s house in North Hollywood with a bouquet of flowers and some nourishment. 'It’s a special Chinese herbal soup.'" OK. That doesn't tell us much. Jump to Examiner.com, which says, "ABC's Kate Snow ... reported Wednesday evening that it's a 'Chinese watercress soup.'" (I can't find a link at this moment to back that up.) More from that same Times...
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I wrote a few weeks ago in my French in a Flash column that two great ladies came out of Marseille: my mother, and Bouillabaisse. We had been in the South for two weeks, and I had had plenty of time with the former. We took boat tours through the Calanques together, climbed the steep stone steps to Les Baux, and negotiated the pebbly shores of Cassis. I can never quite have my fill of maman, but I had not even so much as had a taste of bouillabaisse. I had been saving the (second to) best for last, and I had made a reservation for our last night. The locals in Cassis, a short half-hour journey in a...
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Since it's the middle of June, it is still a wee bit early for tomatoes. All you are likely to find at your local farmers' market are ones grown in greenhouses. Though tastier than those red styrofoam balls you find in the winter at grocery stores, they are nothing like all those big juicy hybrids and gorgeous heirlooms we will be seeing in July. Ree of Pioneer Women has a great recipe for gazpacho if you just must start eating tomatoes now. She adds a little organic tomato juice to pump up the flavor and goes untraditional with her toppings, adding shrimp, avocado, sour cream, and cilantro. Plus, if it's your first time making gazpacho, Ree gives great play-by-play...
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After reading Yotam Ottolenghi's Three Course Dinner in Just Four Tins, which consisted of canned corn, smoked oysters, stewed tomatoes, and pineapple, I couldn't help but try to finagle my own three-course creation using four canned foods and basic pantry items. Typically, I use very few canned goods in my culinary quests, however, should I ever come down with a case of agoraphobia—or perhaps a recession riot leaves my local grocery store empty—I better be prepared to keep up my reputation in the kitchen. For my sanity, let's just assume that I keep the basics at hand, including (but not limited to): a bread or cracker of some sort, garlic, olive oil, butter, salt and pepper. So without further...
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French import Béa Peltre of La Tartine Gourmande reminds us of her mother’s autumn adage (a common one with many French mothers): “Shellfish (les fruits de la mer, literally the fruit of the sea), like mussels or oysters, should be eaten during les mois en “r” (the months in “r”). September, October, November, December would be the best months indeed.” Béa's coconut milk mussel soup caught our eye, as it makes use of the seasonal mollusks and evokes the warm autumn hue of burnt liquid gold. When it comes to mussels and oysters this season, make like the Walrus and the Carpenter, and eat every one....
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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....
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From Cooks.com comes the ultimate recipe for gourmet chefs: WIENER WATER SOUP 1 package wieners 3 cups water Combine 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]...
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