tag:blogger.com,1999:blog-25633754.post764959589907703027..comments2023-10-25T09:02:32.404-04:00Comments on the last bite :: main site: Jeff's food thoughts of the dayzeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-25633754.post-44663304002554644542009-12-08T21:44:32.401-05:002009-12-08T21:44:32.401-05:00Yes, I do enjoy a good soup, mainly because I can ...Yes, I do enjoy a good soup, mainly because I can eat it for days. Yet, I am no one trick pony. I have moved on to some delicious pizzas and pies (key lime being my favorite), and I think my beef stroganoff was quite good.Jeff Potterhttps://www.blogger.com/profile/17515924785276345185noreply@blogger.comtag:blogger.com,1999:blog-25633754.post-10627146224969309732009-12-07T22:53:52.740-05:002009-12-07T22:53:52.740-05:00Soup must run in the Potter boys' blood.. So w...Soup must run in the Potter boys' blood.. So with you on the salt. A little salt unlocks a lot of mouth-watering t to c flAVors!Lilies of the Fieldhttps://www.blogger.com/profile/16898308043739979124noreply@blogger.comtag:blogger.com,1999:blog-25633754.post-81340906591269438202009-11-16T21:56:11.400-05:002009-11-16T21:56:11.400-05:00I am so honored to have inspired this blog post. ...I am so honored to have inspired this blog post. I sometimes worry that I may overseason a soup, but I would rather try to adjust that later with some more broth or water. <br /><br />I don't know if I am doing this right, but a lot of time with my chowders or thicker soups, I always seem unhappy with the consistency after following the recipe. So I will take a half cup of flour with a half cup of water, mix it up, and then add it to the water. It seems to give it the texture and thickness I am looking for and that I see in traditional chowders. Am I doing that right? It seems to work, but maybe I am missing something.Jeff Potterhttps://www.blogger.com/profile/17515924785276345185noreply@blogger.com