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Can you help me make an easy quick home made chicken noodle soup in @ 15 minutes or less? - Page 2

post #31 of 37
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post #32 of 37
Quote:
Originally Posted by French Fries View Post

Yes! How could I forget sauces and stews. Of course, perfect uses of a brown stock. 

As for potato soup... I've never had it? I make potato/leek soup, but that's delicate, so I favor a white stock for that. Or even just water sometimes... depending. 

But potato soup? Is it only potato and stock? Never tried that, sounds interesting!

I usually make a leek and potato soup too but I was thinking a darker stock could make a richer soup, like a baked potato soup for example with bacon. I'm just making all this up.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #33 of 37
Quote:
Originally Posted by French Fries View Post
 

Man you're really not getting any of the credit you deserve in this thread! Sorry!! This is what happens when you quickly scan a thread and only have a few seconds to answer it. My bad, by "others" I meant "Cerise"!!! :)


I don't need the "credit" nor did I quickly scan the thread. I gave my suggestions based on my own experience/ideas & what the OP asked for.  Nor did I copy anyone's ideas. Personally, I think this thread has run its course, & more than answered the OPs original query - quick and easy in 15 minutes.

 

I have been/am a member of several forums.  The internet is an interesting place.  Some jump in several posts later and repeat what has already been said, and on & on.  I knew whom you meant by "others." 

 

First and foremost, be polite and respectful.  I quickly lose interesr when I read through a thread that goes off in different directions (not addressing the OPs query), and being accused of copying someone elses ideas - as vague & disjointed as they are.

 

Personally, I think it's time for the thread to be "locked,"  or delete unrelated posts.  Thanks.


Edited by Cerise - 3/18/15 at 9:02am
post #34 of 37
Quote:
Originally Posted by Cerise View Post
 

First and foremost, be polite and respectful. 

??? I have to say, I have no idea where this is coming from. I thought I was being polite and respectful the whole time? I actually quite "like" you, Cerise, as far as forum friendships go, we even had a cool PM exchange... so the last thing on my mind would be to cause you any kind of disrespect. I thought my last post addressed to you was going to help you see that, but apparently it did the opposite? I thought that when you quoted my use of the word "others," you did that because maybe you were disappointed that I did not give you credit for your ideas, I must have misread that. How communication can go very wrong on the internet. :(

 

BTW I meant (and should have written) that this is what happens when I (ME) scan a thread too quickly: I did not take the time to name exactly who wrote what, instead I just said "others" because I thought that maybe I had read more than one person sharing some Asian-inspired ideas - which I never saw anything wrong to begin with, since, as you put it, my original ideas were quite vague and disjointed, I'll agree with that. Far from me the idea that anyone copied anyone else, we're just sharing ideas, it's all good!

 

If this was the real world I would gladly invite you to have coffee and a slice of cake to quell all misunderstandings, so please accept my virtual-coffee-and-slice-of-cake so we can, I hope, stay friends. 

 

post #35 of 37
Quote:
Originally Posted by DevelopingTaste View Post

Lol.  Thanks for menioning my egg.  lol.  My dad started me on this thing with eggs in noodle soup.

Don't know what you call it exactly, but towards the end of my soup, I crack an egg into it sometimes, wait until the white is cooked, emersing it mostly, and depending on how hot the broth is, turn off the stove and let it sit until the white has cooked.  Then I mix the yoke into the broth and noodles.  I like it, but the noodles are too mushy, because of the above mistakes already pointed out.  With the egg in it, I like the idea of a strong herb flavor as compliment to the egg, like a basil, parseley or other fresh green leafy herb.  I'm sure what I'm doing can be improved, and when I was reminded of the Asian slant, I knew it could.  I love Asian soups. 

Appreciate your gentle patronization.  lol

I just wanted to thank everyone for replying to me. I wanted to respond individually, because soup is so close to my heart, but when I tried to quote and respond it would only post the quote. Probably because I'm using iPod. Anyway, got frustrated

This thread might already be locked on request of posters, but if not I wanted to add that I discovered "egg drop soup" through my dad too, (though have yet to perfect it). It's weird he gets it exact considering he doesn't cook.
post #36 of 37
Thread Starter 

Cute, Pepper Grind.  :)  

 

As for locking the thread, I would feel cheated.  The main subject hasn't been exhausted imo.  Kind of odd for someone to presume on the original poster like that.

post #37 of 37
Quote:
Originally Posted by DevelopingTaste View Post

Cute, Pepper Grind.  smile.gif  

As for locking the thread, I would feel cheated.  The main subject hasn't been exhausted imo.  Kind of odd for someone to presume on the original poster like that.

Still getting used to how the process works around here since I haven't been part of a forum in forever, but have really enjoyed all the feedback thus far... Soup!
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