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from your local soup store Where does one need to live to find soup stores? I've never seen one in a half century of living.
by pohl 14y ago
from your local soup store
Where does one need to live to find soup stores? I've never seen one in a half century of living.
- mattmaroon 14y agoI know of a couple in San Francisco. One in Cleveland. See them in almost any city. Remember the Soup Nazi from Seinfeld?
- pohl 14y agoThat explains it. You probably have no idea how fortunate you are.
- mattmaroon 14y agoI'll be the first to admit to being fortunate, but I don't think that makes me a rarity here.
- pohl 14y agoFair enough. For some reason Wierd Al's old movie UHF comes to mind, where he has a fake ad for a store that specializes in just spatulas. I bet San Fran and New York have one of these, too. ;-) http://youtube.com/watch?v=2XbCWmY0eqY http://youtube.com/watch?v=2XbCWmY0eqY
- mikeash 14y agoMeanwhile, the rest of us have to buy spatulas from non-specialty stores like an idiot. Maybe it's time for someone to bring Spatula City into the internet age.
- pohl 14y agoYou cannot cook anything decent that way. At bare minimum, buy a decent spatula from your local spatula store.
- barrkel 14y agoA benefit of larger cities is more specialized stores, for sure. Locally to me in London, are The Spice Shop (just spices and spice mixes) and Clerkenwell Screws (comprehensive stock of nuts and bolts in all thread pitches, people behind the counter with 50+ years of experience recognizing and sourcing screws).
- sterna 14y agoIt is actually not very difficult to make stock, except you have to wait some hours for it to cook, so I guess lack of time to cook is the driving force behind soup stores. However, if you don't have the time to cook stock it is likely that you also lack the time to cook the rest of the meal to a quality that matches the expensive stock... The bottled stock you can get in regular supermarkets is also better than the cubes. I can recommend it.
- tptacek 14y agoBoxed stock (the "organic" stuff and the "low-sodium" stuff) is uniformly terrible compared to real stock. I'm not quite as aggressive about this as Michael "USE WATER INSTEAD" Ruhlman is, but he's right: box stock makes dishes taste muddy and don't bring much real flavor to the party. Real stock does take time, but it's unattended time. The trick is to do it in the oven instead of on your cooktop. A slow oven running all day with some chicken bones and some wings will produce reliably good stock.
- mattmaroon 14y agoWon't it be cloudy? I'll admit I'm far from an expert, but culinary school teaches you that you must skim constantly. Otherwise those particles break down and the denatured proteins dissolve back in and you're left with cloudy stock.
- tptacek 14y agoI don't skim constantly. If I wanted consomme, I'd use gelatin clarification. I just want stock to braise with or make heavy soup with.
- mattmaroon 14y agoMaybe I read too many Thomas Keller books :) He'd yell at you for not skimming.
- 14y ago