I am making French Onion Soup for dinner/cards tomorrow night...
- Thread starter dawn_mo
- Start date
Lol, this all came about because I discovered Gails's when I had a question
I can't remember now. I just signed it Curious, then when I got hooked, didn't want to change names. Funny thing is, I looked for my original post once and discovered there had been someone posting as Curious before me. I didn't mean to assume someone else's identity.I can't remember when I started posting, about 2001, I think. I'll have to try to figure it out someday. My name is Jeanne...smileys/wink.gif
I just checked again and don't think I was posting before sometime in 2003.
I can't remember now. I just signed it Curious, then when I got hooked, didn't want to change names. Funny thing is, I looked for my original post once and discovered there had been someone posting as Curious before me. I didn't mean to assume someone else's identity.I can't remember when I started posting, about 2001, I think. I'll have to try to figure it out someday. My name is Jeanne...smileys/wink.gif
I just checked again and don't think I was posting before sometime in 2003.
dawn_mo
Well-known member
My soup was fantastic, especially the fried onion and green onion garnishs!
Thanks Luisa, they really finished the soup off nicely. It was very hard to fry those onions and not eat them though! I made the Caesar salad from Fine Cooking and really liked it, but I forgot Randi's comment about the mustard and had hubby add it. I would have liked it much better without the mustard in it. It was still very good, and I just love the smell of the ground garlic and anchovies, yum! I went to use my mortar and pestle, which has a home on my fireplace mantle, and low and behold, it was missing. I couldn't get anyone to fess up about it's whereabouts, so I ended up using a cutting board and my heavy round disc meat flattener(I cannot remember the name of this thing) to mash the garlic and anchovies together. It worked rather well actually. I want to try the Caesar salad again without the mustard. Thanks everyone!
Thanks Luisa, they really finished the soup off nicely. It was very hard to fry those onions and not eat them though! I made the Caesar salad from Fine Cooking and really liked it, but I forgot Randi's comment about the mustard and had hubby add it. I would have liked it much better without the mustard in it. It was still very good, and I just love the smell of the ground garlic and anchovies, yum! I went to use my mortar and pestle, which has a home on my fireplace mantle, and low and behold, it was missing. I couldn't get anyone to fess up about it's whereabouts, so I ended up using a cutting board and my heavy round disc meat flattener(I cannot remember the name of this thing) to mash the garlic and anchovies together. It worked rather well actually. I want to try the Caesar salad again without the mustard. Thanks everyone!
luisa_calif
Well-known member
Well ,glad all your hard work was successful!
Curious, Pat, and Dawn_MO, I think I can get my hands on
the original article tomorrow.
But I'm pretty sure all of the ingredients are there and I "winged" the directions from what I know about cooking. I realized afterwards that this was more of a souffle, so that's why they had the egg whites in there, but still thought the adding of the wine and salt in parts was a little odd.
It'll be interesting to see how close my assumptions (and my EYES!) were when I post the article later on this week.
I blew it up as large as I could and I did notice that about an inch of the article on the bottom was missing. Thanks though.
the original article tomorrow.
But I'm pretty sure all of the ingredients are there and I "winged" the directions from what I know about cooking. I realized afterwards that this was more of a souffle, so that's why they had the egg whites in there, but still thought the adding of the wine and salt in parts was a little odd.
It'll be interesting to see how close my assumptions (and my EYES!) were when I post the article later on this week.
I blew it up as large as I could and I did notice that about an inch of the article on the bottom was missing. Thanks though.
I have the paper in my hot little hands. Will e-mail the picture of the entire
recipe to anyone who wants it. I couldn't get it to do the optical character recognition thing on the scanner, but I do have the entire article now.
Again, my email is dawndo4@graffiti.net
I've modified the recipe I posted above to reflect the changes, but I was pretty close! ;o) Guess my eyes (and patience) aren't too bad afterall!
recipe to anyone who wants it. I couldn't get it to do the optical character recognition thing on the scanner, but I do have the entire article now.
Again, my email is dawndo4@graffiti.net
I've modified the recipe I posted above to reflect the changes, but I was pretty close! ;o) Guess my eyes (and patience) aren't too bad afterall!