SheikYerbuti Posted September 10, 2007 Share Posted September 10, 2007 ^^^ at request of a couple of huddlers Last time I made FO soup I had a distinct problem. I put the baguette on top, put the cheese on top of that, put it in the broiler. . . .and the bread and cheese sunk to the bottom! No crusty melted cheese. Just a stringy mass at the bottom of the crock. How do I prevent that? Quote Link to comment Share on other sites More sharing options...
Thunder Chicken Posted September 10, 2007 Share Posted September 10, 2007 I toast the bagette first Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 10, 2007 Share Posted September 10, 2007 I toast the bagette first Did that. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 10, 2007 Author Share Posted September 10, 2007 hmmm.... i really haven't seen much sinking of crostini.... type of bowl? how thick are crostini? how many can fit in bowl? how much cheese? i have always toast the crostini (without cheese) first... then in bowl... then spread shreaded gruyere... then under broiler... i have done slices of cheese and it works just as well Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 10, 2007 Share Posted September 10, 2007 hmmm.... i really haven't seen much sinking of crostini.... type of bowl? how thick are crostini? how many can fit in bowl? how much cheese? i have always toast the crostini (without cheese) first... then in bowl... then spread shreaded gruyere... then under broiler... i have done slices of cheese and it works just as well I have a set of 4 of these (MAN do I have too much time before MNF!): http://www.flickr.com/photos/12227042@N05/1356025233/ Got 'em off e-bay for a buck a piece. If I remember right, last time I made the crostini out of french baguette cut into thick slices, so something in the range of 3 inch rounds. Just one per bowl. I thought my big mistake was using shredded cheese rather than sliced, but I gather that you use shredded too. I was thinking the secret was to use slices that overlap the edges of the bowl so it doesn't sink and it has that "melted around the sides of the bowl" thing going on that's oh so much fun to peel and eat. Damn. . .I'm hungry. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 11, 2007 Author Share Posted September 11, 2007 sheik, i would suggest smaller baguettes, and cutting it thinner (about 1/4" thick) and go with about 2 in that bowl... go with slices of gruyere Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 13, 2007 Share Posted September 13, 2007 I have a set of 4 of these (MAN do I have too much time before MNF!): http://www.flickr.com/photos/12227042@N05/1356025233/ Got 'em off e-bay for a buck a piece. If I remember right, last time I made the crostini out of french baguette cut into thick slices, so something in the range of 3 inch rounds. Just one per bowl. I thought my big mistake was using shredded cheese rather than sliced, but I gather that you use shredded too. I was thinking the secret was to use slices that overlap the edges of the bowl so it doesn't sink and it has that "melted around the sides of the bowl" thing going on that's oh so much fun to peel and eat. Damn. . .I'm hungry. Now I've seen everything. Most men measure their cock, not their crock. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 14, 2007 Share Posted September 14, 2007 Now I've seen everything. Most men measure their cock, not their crock. I've been told its rather large. . . ZING!! Quote Link to comment Share on other sites More sharing options...
Pope Flick Posted September 14, 2007 Share Posted September 14, 2007 French Onion Soup Chemistry: I know this sounds off the rocker, but whenever I have good French Onion soup (and it's been a while now) I get lightheaded and slightly nauseous afterwards. I know it doesn't make sense, but that's the main reason I can't eat it. I have no known food allergies either. Quote Link to comment Share on other sites More sharing options...
McNasty Posted September 14, 2007 Share Posted September 14, 2007 French Onion Soup Chemistry: I know this sounds off the rocker, but whenever I have good French Onion soup (and it's been a while now) I get lightheaded and slightly nauseous afterwards. I know it doesn't make sense, but that's the main reason I can't eat it. I have no known food allergies either. That's simply the overwhelming desire to surrender, brought on by eating French food. Quote Link to comment Share on other sites More sharing options...
I Like Soup Posted September 14, 2007 Share Posted September 14, 2007 No, I don't. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted September 15, 2007 Share Posted September 15, 2007 That's simply the overwhelming desire to surrender, brought on by eating French food. Quote Link to comment Share on other sites More sharing options...
BigMikeinNY Posted September 15, 2007 Share Posted September 15, 2007 I love french-onion soup at room temperature Quote Link to comment Share on other sites More sharing options...
Pope Flick Posted September 17, 2007 Share Posted September 17, 2007 That's simply the overwhelming desire to surrender, brought on by eating French food. Hmm. No wonder it made me nauseous. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 1, 2008 Author Share Posted February 1, 2008 ^^^ Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted February 2, 2008 Share Posted February 2, 2008 That's freakin psychic! I was just thinking about FOS yesterday! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 20, 2009 Author Share Posted September 20, 2009 ^^ it's getting to be that time of year...... Quote Link to comment Share on other sites More sharing options...
Skippy Posted September 27, 2009 Share Posted September 27, 2009 Guess I will be off to the store for some ingredients. 5 onions (finely sliced) 1.5 c marsala - Need .5 c sweet vermouth - Need 2 gallons of beef stock .5 cup sherry - Need 3 bay leaves - Need 3 springs of thyme 3 branches of parsley 5-10 peppercorns - Need Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 27, 2009 Author Share Posted September 27, 2009 keep in mind that this makes a good amout of soup.. you may want to half or quarter it depending on how many you are making it for and how much you want left over. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 11, 2021 Author Share Posted November 11, 2021 ^^ Quote Link to comment Share on other sites More sharing options...
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