Food

[CanadianStraps]

I love soup. Make lots of soup. Very few of them (can only think of one atm) start without a roux.

That said, I don't like making roux.

[Henry Krinkle]

That said, I don't like making roux.

Have you tried this?

I usually drink when I make roux and the bottle needs to be within reach.

[Henry Krinkle]

[geoffbot]

Calamari, bacon and spinach pasta?

[Henry Krinkle]

Nope.

Arugula and pancetta with lemon, garlic, shallots and chiles. The egg yolks were very pale and I made extra thick fettucine, so that, and asiago cheese, is all the whitish stuff.

[geoffbot]

I got that wrong! Looks amaze.

[Henry Krinkle]

It was the tastiest variant of that we have made. It was a riot of taste sensations and textures.

[CanadianStraps]

Have you tried this?

Every damn time... usually when I make soup it's an all day thing and ill get 2 or 3 kinds done. I say 'I'm making soup today' and then go see what's interesting in the liquor cabinet. If my wife is talking with soneone and they inquire about me, she says 'hes making a mess today'.

[Henry Krinkle]

Every damn time... usually when I make soup it's an all day thing and ill get 2 or 3 kinds done. I say 'I'm making soup today' and then go see what's interesting in the liquor cabinet. If my wife is talking with soneone and they inquire about me, she says 'hes making a mess today'.

I'm home today painting, drinking, making dram and cooking crecy soup, amongst other things.

[geoffbot]

White crab meat and avocado salad topped with a brown meat fritter (didn't take a pic); pork cheek with fennel mash - one or the best dishes I have ever eaten.