I like the thick texture, so I don't mind the cornstarch steps. Still super easy! Also not as fluorescent yellow as restaurant soup. Maybe I need to add food coloring!
Funny thing about black and white. You mix it together and you get gray. And it doesn't matter how much white you try and put back in, you're never gonna get anything but gray.
Lilah ,'Destiny'
Natter 73: Chuck Norris only wishes he could Natter
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Steph L. - Sep 18, 2014 3:57:38 pm PDT #6479 of 30000
this mess was yours / now your mess is mine
-t - Sep 18, 2014 4:04:13 pm PDT #6480 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
You inspired me, Tep!
I did arrowroot instead of corn starch and poured the egg directly from the measuring cup I beat it in rather than drizzling of a fork, but I whisked the broth with a fork while I poured. Some ribbons, some bigger pieces. I might like the bigger pieces more?
I used TJ's Savory Turkey Broth in a pouch, because it was handy. The kosher-for-passover chicken-style powdered broth (I think the brand is Osem) I have also has no chicken in it. I cannot tell. In my memory, it's pretty yellow, but I'll have to make it again to confirm.
-t - Sep 18, 2014 4:06:36 pm PDT #6481 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
I wanna say that free-range chickens have yellower fat (from eating bugs and stuff? IDK) and thus make yellower soup, but I could be totally making that up.
Atropa - Sep 18, 2014 4:08:42 pm PDT #6482 of 30000
The artist formerly associated with cupcakes.
All the Buffista food talk has made we want the buffista opinion on a food question: If you can't have both, cookis or cupcakes?
CUPCAKES. ALL YOUR CUPCAKES BELONG TO ME.
DavidS - Sep 18, 2014 4:16:54 pm PDT #6483 of 30000
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
I was stunned at how easy it is.
I was the same way when I figured out to do Hot and Sour Soup. "You mean...the sour part is lemon and the hot part is Sriracha? That's it?"
erikaj - Sep 18, 2014 4:28:33 pm PDT #6484 of 30000
"already on the kiss-cam with Karl Marx"-
Yum, egg drop is my fave.
erikaj - Sep 18, 2014 4:31:22 pm PDT #6485 of 30000
"already on the kiss-cam with Karl Marx"-
I would probably like hot-and-sour too, except those words in English...kind of make me think of bile together. Someone needs to give me some and not leave me the not-ordering choice. Also, with "clotted cream"
-t - Sep 18, 2014 4:32:01 pm PDT #6486 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
If you can't have both, cookis or cupcakes?
I can't give you an answer without more information. What kind of cookies? What flavour cupcakes? What kind of frosting? Why can't I have both? Are you sure?
-t - Sep 18, 2014 4:34:35 pm PDT #6487 of 30000
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
I know I have had delicious hot and sour soup and meh. I have no idea what the difference might be.
I didn't eat eggs fr a long time, so I don't have a lot of baggage or expectations with egg drop soup.
Connie Neil - Sep 18, 2014 5:00:19 pm PDT #6488 of 30000
brillig
I'm going to have to investigate miso soup. I love miso soup. But I'm going to have chicken kourma and naan for lunch out tomorrow.
To think, when I moved out of the foothills of the Appalachians, foreign food was LaChoy chow mein. And maybe Italian.