CoTT 2 House of Cards

[Bucket1]

I do like that GIF

[dughlas]

3 hours ago, Sherye said:

The main difference between soup and stew is in the primary ingredient liquid. Soup can either e completely liquified, or it can include other ingredients such as meat, fish, or vegetables which are fully submerged in broth, water or stock. Stew, however, is much heartier and thicker than soup and can also be used as a main course. Most people have sandwiches with soup but not all.

Hi and welcome. You're correct about many folks eating the soup and sandwich combo. I rarely do though I do like to have a bit of warm crusty bread. I also eschew the crackers in soup many here enjoy in favor of dipping the afore mentioned bread into the broth. I know dunking bread into my soup makes me a bit of a heathen.

[dughlas]

It's even chiller this morning, 44/7°. That second Canadian prezzie arrived. Mum and I are planning a day trip into Charleston today. We usually make the trip the Friday after Thanksgiving but with the spike in COVID and the possibilty of more folks out and about that day we thought we better choose a different day. The high temp is forecast for mid-50's/14° which is more like January here but it will be sunny. Thistle will be a happy boy. He loves Charleston. Lots of places to walk and it is one the most dog-friendly places we've gone. 

[Marty]

7 hours ago, Drew Espinosa said:

Y'all are so mean to me!  I'm considering punishing y'all, by making each and every one of you take a Calculus exam.  

I may grade it on a curve, if I'm feeling generous...  

Oh, come on now, Cutie-Pi...

Admit it, why don't you?

You just luuuurve all the attention!

[Marty]

3 hours ago, Sherye said:

Good night everyone! Sweet dreams!

And a good night and sweet dreams to you, as well, ma Sherye!

[Marty]

37 minutes ago, dughlas said:

Hi and welcome. You're correct about many folks eating the soup and sandwich combo. I rarely do though I do like to have a bit of warm crusty bread. I also eschew the crackers in soup many here enjoy in favor of dipping the afore mentioned bread into the broth. I know dunking bread into my soup makes me a bit of a heathen.

It's very common this side of The Pond, especially in a café or restaurant, for soup to be served either with a bread roll, or (my favourite) a thick slice of wholemeal bread, either of which are expected to be dunked in the soup. Very often, here in Ireland, the slice of bread will be wholemeal soda bread.

[Marty]

36 minutes ago, dughlas said:

It's even chiller this morning, 44/7°. That second Canadian prezzie arrived. Mum and I are planning a day trip into Charleston today. We usually make the trip the Friday after Thanksgiving but with the spike in COVID and the possibilty of more folks out and about that day we thought we better choose a different day. The high temp is forecast for mid-50's/14° which is more like January here but it will be sunny. Thistle will be a happy boy. He loves Charleston. Lots of places to walk and it is one the most dog-friendly places we've gone. 

Hope the three of you enjoy your trip. And stay safe out there.  

[clochette]

35 minutes ago, Marty said:

It's very common this side of The Pond, especially in a café or restaurant, for soup to be served either with a bread roll, or (my favourite) a thick slice of wholemeal bread, either of which are expected to be dunked in the soup. Very often, here in Ireland, the slice of bread will be wholemeal soda bread.

Soda bread? As in soda like coke? 🤔

[Marty]

48 minutes ago, clochette said:

Soda bread? As in soda like coke? 🤔

Irish soda bread uses sodium bicarbonate (often just referred to as bread soda) as the leavening (raising) agent for the flour, instead of yeast. It needs a small amount of acid in the mixture to cause the release of the carbon dioxide as the dough cooks in the oven (it is the carbon dioxide that causes the bread to rise and become fluffy). Traditionally the acidity is provided using buttermilk, but often nowadays plain milk is used with the addition of vinegar or lemon juice to provide the acidity.

Soda bread has the advantage over yeast bread of being very quick to prepare, as it doesn't need to be kneaded for a long time, nor is it necessary to wait for the dough to rise before baking.

Typical recipe:

• 450g (1lb) wholemeal flour (fine or coarsely ground) 
• 1 level teaspoon salt
• 1 level teaspoon bread soda (sodium bicarbonate)
• sour milk or buttermilk to mix - 350-400ml (12-14fl oz) approx.
  (or mix plain milk with 1 1/2 tablespoons of lemon juice or vinegar)

Preheat oven to 230ºC/450ºF/Gas Mark 8

1. Sieve the dry ingredients into a mixing bowl, and make a well in the centre. 
2. Pour most of the milk in at once.
3. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary.
4. The dough should be softish, not too wet and sticky. 
5. When it all comes together, turn it out onto a well floured worked surface.
6. Tidy it up and flip over gently. (Now wash your hands.)
7. Pat the dough into a round about 2.5cm (1 1/2 inches) deep and cut a cross on it.
   (Let the cuts go over the sides of the bread.)
8. Bake in a hot oven, 230ºC/450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 for 30 minutes or until cooked.
9. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

 

 

Edited November 18, 2020 by Marty
Tidying up

[clochette]

20 minutes ago, Marty said:

Irish soda bread uses sodium bicarbonate (often just referred to as bread soda) as the leavening (raising) agent for the flour, instead of yeast. It needs a small amount of acid in the mixture to cause the release of the carbon dioxide as the dough cooks in the oven (it is the carbon dioxide that causes the bread to rise and become fluffy). Traditionally the acidity is provided using buttermilk, but often nowadays plain milk is used with the addition of vinegar or lemon juice to provide the acidity.

Soda bread has the advantage over yeast bread of being very quick to prepare, as it doesn't need to be kneaded for a long time, nor is it necessary to wait for the dough to rise before baking.

Typical recipe:

• 450g (1lb) wholemeal flour (fine or coarsely ground) 
• 1 level teaspoon salt
• 1 level teaspoon bread soda (sodium bicarbonate)
• sour milk or buttermilk to mix - 350-400ml (12-14fl oz) approx.
  (or mix plain milk with 1 1/2 tablespoons of lemon juice or vinegar)

Preheat oven to 230ºC/450ºF/Gas Mark 8

1. Sieve the dry ingredients into a mixing bowl, and make a well in the centre. 
2. Pour most of the milk in at once.
3. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary.
4. The dough should be softish, not too wet and sticky. 
5. When it all comes together, turn it out onto a well floured worked surface.
6. Tidy it up and flip over gently. (Now wash your hands.)
7. Pat the dough into a round about 2.5cm (1 1/2 inches) deep and cut a cross on it.
   (Let the cuts go over the sides of the bread.)
8. Bake in a hot oven, 230ºC/450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 for 30 minutes or until cooked.
9. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

 

 

Very interesting! Thank you Marty. I'll sure try this sometime

[clochette]

Teacher is recording the class and will put it online for a week so I left and will watch it later  

So I'm free to go to the post office to send the aviator hat I crocheted for little Nathan (they're expecting snow for the weekend up there in the mountain)

[Valkyrie]

2 hours ago, dughlas said:

Hi and welcome. You're correct about many folks eating the soup and sandwich combo. I rarely do though I do like to have a bit of warm crusty bread. I also eschew the crackers in soup many here enjoy in favor of dipping the afore mentioned bread into the broth. I know dunking bread into my soup makes me a bit of a heathen.

I used to love having a sandwich with my soup, or some form of bread to dip in it.  I used to order cheesy garlic bread from the pizza shop around the corner to dunk in my soup.  OMG it's sooooo gooooood.  Unfortunately, I don't eat bread anymore because of the diabetes.  Occasionally, I'll make a low carb sandwich with my soup, but now I generally eat soup sans sandwich.  If dunking bread into soup makes you a heathen, then I'm right there with you, Wonder Q!  

[Valkyrie]

1 hour ago, Marty said:

It's very common this side of The Pond, especially in a café or restaurant, for soup to be served either with a bread roll, or (my favourite) a thick slice of wholemeal bread, either of which are expected to be dunked in the soup. Very often, here in Ireland, the slice of bread will be wholemeal soda bread.

My aunt used to make soda bread every St. Patrick's Day.   It's really good. 

[Albert1434]

Aloha All

[Albert1434]

This is neat 

Evidence of the existence of soup can be found as far back as about 20,000 BC.^[3] Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for the eating establishments.

Edited November 18, 2020 by Albert1434

[Marty]

20 minutes ago, Albert1434 said:

Aloha All

Greetings, young Albert!

[Albert1434]

Aloha Marty🍵

[Marty]

To continue our discussion as to whether stews are a type of soup or not, and the following question from @dughlas:

14 hours ago, dughlas said:

Then why are they so often listed together in cookbooks? They are in essence a thickened soup.

I've just looked at the cookbook I normally use, admittedly one printed in England perhaps 50 years or more back, and that one has a separate chapter for Soups, and lists stews under the Meats chapter.

The very first sentence in the chapter for soups states: "Soup is of great value in a diet both as an appetiser, and also as a stimulant to prepare the digestion for the more solid foods which follow." It then goes on to classify the different types of soup into three categories:

1. Clear Soup (or Consommé)
2. Purées and Thickened Soups (usually by sieving the solid contents, and reheating with milk or water mixed with a small quantity of flour, sago, or corn flour*)
3. Broths (made with meat and vegetables, and thickened by the addition of barley or rice, and not sieved).

In the introduction to the chapter on meats it states that stewing is often suitable for rabbits, poultry and cheaper cuts of meat. It also suggests that stews should never be boiled, but should be simmered, either in a pan or in the oven.

(* I understand corn flour is called corn starch on the other side of The Pond from me.)

Edited November 18, 2020 by Marty
typo

[Albert1434]

And soup can be served cold such as Vichyssoise or made from fruit

[Headstall]

10 hours ago, Page Scrawler said:

They say you only tease the ones you love. 

And Napoleon Bonaparte wasn't short. That's a common misconception. 

Yeah but Drew is, and that's a fact.  

[Headstall]

7 hours ago, Sherye said:

Good night everyone! Sweet dreams!

Hello, Sherye! Welcome... and good night.  

[Headstall]

4 hours ago, dughlas said:

Hi and welcome. You're correct about many folks eating the soup and sandwich combo. I rarely do though I do like to have a bit of warm crusty bread. I also eschew the crackers in soup many here enjoy in favor of dipping the afore mentioned bread into the broth. I know dunking bread into my soup makes me a bit of a heathen.

I'm a heathen too, bro.  

[Albert1434]

Napoleon Bonaparte was 5'7" and that is a fact

[Headstall]

4 hours ago, dughlas said:

It's even chiller this morning, 44/7°. That second Canadian prezzie arrived. Mum and I are planning a day trip into Charleston today. We usually make the trip the Friday after Thanksgiving but with the spike in COVID and the possibilty of more folks out and about that day we thought we better choose a different day. The high temp is forecast for mid-50's/14° which is more like January here but it will be sunny. Thistle will be a happy boy. He loves Charleston. Lots of places to walk and it is one the most dog-friendly places we've gone. 

-3 C here. I'm not ready.  

[Marty]

10 hours ago, Page Scrawler said:

They say you only tease the ones you love. 

And Napoleon Bonaparte wasn't short. That's a common misconception. 

WHY DO PEOPLE THINK NAPOLEON WAS SO SHORT?

The rumors started for a number of reasons. His nickname, “le petit caporal,” was really just a term of endearment rather than a jab at his height, but his enemies used it against him. In fact, propaganda was created in other countries both before and after his death to perpetuate the rumor that he was extremely short. In addition, he reportedly liked to surround himself with very tall soldiers as a military tactic.

Another factor also may have affected our understanding of Napoleon’s height. At the time of his death, his height might have been recorded in French inches, which were a little longer than English inches. He was put at five-foot-two, but this was probably more like five 5 and 6.5 inches, a perfectly normal height for a man of his time.
Source: https://www.ripleys.com/weird-news/tall-napoleon-bonaparte/

5 minutes ago, Headstall said:

Yeah but Drew is, and that's a fact.  

Drew will still probably scream "Fake News" at that fact, though...