Yeah, but don't you GET IT?? It's as clear as the summer sun - I have said this now, multiple times. My concern is that I hate braised turtle ears, because I enjoy French Onion Soup, but only the kind with French Cognac and Swiss Gruyere, because as an American, dammit, I WILL NOT ALLOW imported stuff in my soup - but before you go and get tricky with your "around here" stuff, I won't waste time with you any further because I already CLEARLY talked about my problem. Sheeeesh. Some people just don't get it unless you hit them over the head with it. And now I'm mad. And now I'm picking up my toys. help
It was not a joke.. That you think it was is quite disturbing.. Child abuse is a very serious problem. I recognize that many of the posts you make here appear to indicate something traumatic happened to you. I only mentioned this out of compassion.. I am trying very hard to find an excuse for your behavior. If there is anything any of us can do to help, feel free to ask..
GRIM, I never had it till I moved to WI as well.. I would say that the Cheese has to be the reason for it's popularity, given that traditionally everyone here cakes on the cheese, a large crouton, and then bakes the crap out of it.. YUMMY.. Gotta love that stuff. The best I ever had was back in my high school days working at the Americana (formerly Playboy Club - now Grand Geneva).. Man was that stuff good, and cheesy!
I have been following this thread for the last couple of days and I still haven't figured out what it is about. Three possibilities I have come up with about the OP: 1. He is using a translation software 2. He thinks he is god and knows everything 3. He has you all on ignore 4. His arrogance combined with his ignorance has made it impossible to communicate with him
Hell yeah, the big croutons are awesome in it! Especially the ones that get a little soggy but are still a tad crispy. Damnit you've gone and made me hungry I used to eat it with cheese on it, now I don't though 'trying to avoid the cals'
Same here.. I tend to just buy the Campbell's French Onion soup in a can, and then sprinkle stove top chicken flavoured stuffing on it... You'd be surprised how good a little stove top on soup can taste...
I like to use Spanish yellows, for nearly all my onion uses. I caramelize them really, really slowly, just to deep golden and translucent, then its mostly chicken stock with a bit of veal stock for body and depth. Drizzle in some brandy, top with brioche and gruyere. Especially right about now, man........
I'll answer. Yes, yes he is. He made a good faith effort several times to pull you out of the ridiculous obscurity of your thread and posts in asking you to make a clear point, in order for us to engage in a meaningful discussion. Your refusal made this thread worthless except as an ultimately futile exercise in puzzle-solving. And the finer points of winter eating.
I guess it depends on how you define personal? Name calling like you. Caring and helping like me. Someone needs a hug!
I've forgotten how since my shop closed. I can only talk a good game, now. (No, not a French "entree" - hahahah - a free "amuse" at our place - wild mushroom soup, a potato "chip" containing a sliver of leek and wild mushroom, wild mushroom ragout and some creme fraiche).
Nice twisting again...I've clearly explained my point but you ignored everything I've said. Should we qoute all posts again? All of you made this thread worthless with posting things irrelevant to topic. Caring and helping isn't personal? Hahahahahahahahahahaha you post too much!
I believe I was implying it was.. You really need to learn to read, that or read slower.. You always seem to see what you want to see, not what is right in front of you.
Iggy, you should just start a new thread and actually make a point in it, then maybe you wouldn't have so many people not understand you. I don't think I saw one person actually "get" what you were trying to say on this thread, maybe it is time for a do-over or a time-out depending on your age.