FabSwingers.com > Forums > The Lounge > SOUP CRISIS!!!!!!!
SOUP CRISIS!!!!!!!
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"What kind of soup? "Miso. | |||
Enjoy | |||
"What kind of soup?
Miso."Miso isn't soup. It's fecking water. | |||
"What flavour is it...? "Erm, I think it had kelp in it? It's the dark one, not the light one. | |||
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"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one. "I find packet soups lack moisture.. | |||
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"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture.. "Try adding water  | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture.. "Remember to add water. You're welcome | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water "But surely that would dilute the flavour intensity,, Tuh...... | |||
"Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient. The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties. Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan. The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer. Health Benefits While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general. Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid. Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso. Tips *Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish. *Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes. *Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick." Also reduces symptoms of menopause. | |||
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"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh...... "Sure but easier to swallow | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow "It actually comes as a paste, not a powder. | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow
It actually comes as a paste, not a powder. "It sounds gross Clem. Make your own soup | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow
It actually comes as a paste, not a powder. "Soup paste eh!....... surely that comes in a sachet not a packet..... | |||
"What kind of soup?
Miso.
Miso isn't soup.
It's fecking water."Hot flavoured water | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow
It actually comes as a paste, not a powder.
Soup paste eh!....... surely that comes in a sachet not a packet..... "Yes but not all forum members are as enlightened as yourself. | |||
"What kind of soup?
Miso.
Miso isn't soup.
It's fecking water.
Hot flavoured water "All I know is its flipping yummy! | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow
It actually comes as a paste, not a powder.
Soup paste eh!....... surely that comes in a sachet not a packet.....
Yes but not all forum members are as enlightened as yourself. "I just appreciate correct packaging | |||
"What kind of soup?
Miso.
Miso isn't soup.
It's fecking water.
Hot flavoured water "Not if it's Gazpacho though | |||
"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow
It actually comes as a paste, not a powder.
Soup paste eh!....... surely that comes in a sachet not a packet.....
Yes but not all forum members are as enlightened as yourself.
I just appreciate correct packaging "You were quite correct to correct me. I applaud you! | |||
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"What flavour is it...?
Erm, I think it had kelp in it? It's the dark one, not the light one.
I find packet soups lack moisture..
Try adding water
But surely that would dilute the flavour intensity,,
Tuh......
Sure but easier to swallow
It actually comes as a paste, not a powder.
Soup paste eh!....... surely that comes in a sachet not a packet.....
Yes but not all forum members are as enlightened as yourself.
I just appreciate correct packaging
You were quite correct to correct me. I applaud you! "Surely erecting a shrine in my likeness fashioned from discarded soups containers would be a far more appropriate measure of your gratitude ..... | |||
"Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient. The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties. Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan. The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer. Health Benefits While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general. Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid. Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso. Tips *Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish. *Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes. *Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick. Also reduces symptoms of menopause. "I'm in if it obliterates premenstrual tension. | |||
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"I once tried a cup of soup as I was watching a football match during a really heavy rain storm....... took me ages to finish it,,, " | |||
"I'm supposed to be making carrot and lentil soup today. I'd forgotten." Cup-A-Soup instead then? Tomato or Chicken & Leek | |||
"mmmm sounds good. i've got flu..can i have some?..haven't eaten since yesterday "Awwww get well Suzy, can't beat chicken noodle soup if you not well. | |||
"I'm supposed to be making carrot and lentil soup today. I'd forgotten. Cup-A-Soup instead then? Tomato or Chicken & Leek "I'd rather drink dishwater
I'll make it tonight instead. | |||
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"I'm supposed to be making carrot and lentil soup today. I'd forgotten. Cup-A-Soup instead then? Tomato or Chicken & Leek
I'd rather drink dishwater
I'll make it tonight instead. "I'm right with you there, I always prefer making ma own food, it might take a little longer, but it's worth the effort and at least you know what's in it! | |||
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"You guys are so slack Clem, have you tried cock soup? It's an actual thing " Yes! Lovely! And spicy! | |||
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"You guys are so slack Clem, have you tried cock soup? It's an actual thing Yes! Lovely! And spicy! " Got to love a nice big serving of hot cock soup | |||
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"I initially read this as "soup crisps". " Try the Soup Dragons - I'm Free 
www.youtube.com/watch?v=38j7p5WWNV0 | |||
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"I love soup I really fancy making some homemade Jamaican chicken soup now "Yes please! Bring it round! | |||
"I love soup I really fancy making some homemade Jamaican chicken soup now
Yes please! Bring it round! "I will | |||
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"Time to start making pumpkin soup and frighten the local kids with the grotesque self portraits I carve "Mmmm!one of my favourites! | |||
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"What kind of soup?
Miso."You mean dishwater | |||
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"Ahhhh it's soup making season!!! What flavour shall I make 1st?" I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself | |||
"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x" My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! | |||
"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! " *Jumps into a taxi and says "Salisbury please!"  | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st?" could you send me your leek and potato recipe again please as its yummy but cant find where i put it many thanks | |||
"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! *Jumps into a taxi and says "Salisbury please!" "......but we don't have any pumpkins.. | |||
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"mmmm sounds good. i've got flu..can i have some?..haven't eaten since yesterday "you must eat xxx | |||
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"Heinz big soup here - minted lamb hotpot out of a thermos but no door steps of fresh bread with 2mm coating of butter "No bread doorsteps?
Ffs man | |||
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"I like miso. Only I have the posh one where they call it 'sea vegetables' rather than plain old kelp. I haven't made a good soup in ages. It's that time of year. I sense a carrot, butterbean and cumin experiment coming on..." Chuck a parsnip in, you won't regret it! | |||
"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! *Jumps into a taxi and says "Salisbury please!"
......but we don't have any pumpkins.."*Brings a pumpkin and a little knife so you can carve a smiley face into it | |||
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"I like miso. Only I have the posh one where they call it 'sea vegetables' rather than plain old kelp. I haven't made a good soup in ages. It's that time of year. I sense a carrot, butterbean and cumin experiment coming on... Chuck a parsnip in, you won't regret it!" Ooh, if I do that I might make top photos. | |||
"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! *Jumps into a taxi and says "Salisbury please!"
......but we don't have any pumpkins..
*Brings a pumpkin and a little knife so you can carve a smiley face into it "Won't the soup leak out of the carving? | |||
"I'm thinking French Onion Soup with gruyere croutons tomorrow. Good old Delia." Mmmm one of my favourites, got to have cheese ontop also ? | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself "Oooohhhh leek instead of onion??? Will give it a try! Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock. Has anyone ever used sweet potato in soup? | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself
Oooohhhh leek instead of onion??? Will give it a try!
Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.
Has anyone ever used sweet potato in soup? "No but I have a nice spiced butternut squash recipe? Low cal too x | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself
Oooohhhh leek instead of onion??? Will give it a try!
Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.
Has anyone ever used sweet potato in soup?
No but I have a nice spiced butternut squash recipe?
Low cal too x"Ta but have one already xx | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself
Oooohhhh leek instead of onion??? Will give it a try!
Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.
Has anyone ever used sweet potato in soup? "Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well | |||
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"I've just made pumpkin soup, lots of garlic thyme and onion. Yummy x My Mrs does AMAZING pumpkin soup! Served inside the roasted pumpkin it's self! *Jumps into a taxi and says "Salisbury please!"
......but we don't have any pumpkins..
*Brings a pumpkin and a little knife so you can carve a smiley face into it
Won't the soup leak out of the carving? "Damn women and their logic ffs | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself
Oooohhhh leek instead of onion??? Will give it a try!
Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.
Has anyone ever used sweet potato in soup?
Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well "Have you tried asafoetida? I seem to be OK now I'm back on onions, but I haven't reintroduced leeks yet. | |||
"What kind of soup?
Miso.
Miso isn't soup.
It's fecking water.
Hot flavoured water "It's middle class Bovril, isn't it? | |||
"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself
Oooohhhh leek instead of onion??? Will give it a try!
Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.
Has anyone ever used sweet potato in soup?
Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well
Have you tried asafoetida? I seem to be OK now I'm back on onions, but I haven't reintroduced leeks yet."I was trying to recal the other day what the onion substitute was called ~ thank you | |||
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"What kind of soup?
Miso."That's not really soup. It's bean fungus in water. 
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"Ahhhh it's soup making season!!! What flavour shall I make 1st? I made roasted butternut squash, leek & paprika yesterday. It was delicious if I do say so myself
Oooohhhh leek instead of onion??? Will give it a try!
Voddy, will send again but basically leek, potato & (home made) chicken stock or veg stock.
Has anyone ever used sweet potato in soup?
Onions don't seem to be agreeing with me at the moment so I substituted it with leeks,worked well
Have you tried asafoetida? I seem to be OK now I'm back on onions, but I haven't reintroduced leeks yet.
I was trying to recal the other day what the onion substitute was called ~ thank you "I've been using shallots as well as leeks; they seem to be milder than onions. | |||
"Come on, It's Oxo, isn't it?" | |||
"Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kojikin. Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy. It is usually found in the form of a thick paste, and the beans used during fermentation are often soybeans. During the soybean fermentation process, grains such as barley, buckwheat, and rice might be added to achieve a certain flavor or other desired outcome, but in most situations, as is the case with tofu, soybeans serve as the main basis for miso fermentation. This basic role of soybeans in preparation of miso can sometimes be overlooked because many varieties of miso may take on the name of their added ingredients, such as “barley miso” or “rice miso.” Yet nearly all of these miso varieties will contain soybeans as a basic ingredient. The texture of miso is often paste-like and relatively thick, not dissimilar to peanut butter. However, the taste and color can vary widely, depending on many factors related to fermantation. When it comes to colors of miso, the lightest tends to be white or beige, and this is often due to inclusion of a large amount of white rice during the fermentation process. White miso is also fermented for a much shorter period of time than darker miso, sometimes as short as several weeks. Dark miso can undergo the process for many months or even several years. In terms of taste, white miso is also the sweetest variety of miso, and some people also consider it the most versatile for cooking, since it lacks the stronger flavors found in darker varieties. Yellow (or sometimes a very light brown) can result when soybeans are fermented together with barley. This is often called “mugi miso”, as the Japanese word “mugi” is used to refer to the general category of cereal grains, including barley and wheat. Sometimes a small amount of white rice is also included during fermentation of yellow miso. One very popular yellow miso is Saikyo miso, traditionally made in the south-central Kansai region of Japan. The next major category of is red miso, sometimes called “akamiso” as “aka” is the Japanese word for “red”. Red miso can actually be a very dark brown or reddish brown in color, and is usually more salty than white or yellow miso. While barley, rice, and other grains may be used in the production of red miso, it is mostly characterized by a very high percentage of soybeans, and because of this is sometimes referred to as “mame miso” (“mame” meaning “bean” in Japanese). Dark brown and red miso usually get their strong flavors from longer periods of fermentation. Sometimes, fermentation of dark soy miso may involve three years or longer. Health Benefits While research on soybeans and their overall health benefits is rather abundant, research specific to miso is much less common. The research is complicated by the fact that human intake of miso can be difficult to measure in isolation, since miso is often eaten as part of a soup, stir-fry, or other dish. Still, as an overall observation, some believe that intake of soy miso shows a preponderance of health benefits, possibly even stronger than those of soy foods in general. Soy miso is a very good source of manganese, zinc, phosporous, and copper as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, soy miso is also an important source of phytonutrient antioxidants, including phenolic acids such as ferulic, coumaric, syringic, vanillic, and kojic acid. Miso is considered to be a high-sodium food, as one teaspoon can contain 200-300 milligrams of sodium. However, recent research has shown that in spite of its high-sodium content, miso does not appear to affect our cardiovascular system in the way that other foods with as much sodium content sometimes can. Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso. Reasons for this unique relationship between miso and our cadiovascular systems are not year clear. However, some researches speculate that the unique soy protein composition of miso is one of the key reasons for the cardiovascular support provided by miso. Tips *Miso soup is quick and easy to prepare. Heat miso paste and water over low-medium heat. Eat as is or add some fixings, such as shiitake mushrooms, tofu, scallions, carrots, and daikon radish. *Combine a little miso with olive oil, flax seed oil, ginger, and garlic to make an Asian-inspired dressing for use on salads and cold grain dishes. *Miso-tahini sandwiches are quick and simple to prepare. Just spread miso on a piece of bread and then top with tahini. Add sliced avocado for an extra kick." Ooh get you just call you google lol | |||
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"What kind of soup?
Miso.
That's not really soup. It's bean fungus in water.
"It's still my fave! | |||
"....miso tahini......sandwiches...... "I don't do bread. | |||
"....miso tahini......sandwiches......
I don't do bread."What do you dip in your soup? | |||
"....miso tahini......sandwiches......
I don't do bread.
What do you dip in your soup? "Chicken. | |||
"....miso tahini......sandwiches......
I don't do bread.
What do you dip in your soup?
Chicken."That's can't be good for its feathers. | |||
"....miso tahini......sandwiches......
I don't do bread."I do do bread, but they still sound awful. | |||
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"....miso tahini......sandwiches......
I don't do bread.
What do you dip in your soup?
Chicken.
That's can't be good for its feathers.
" | |||
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"Chuck a parsnip in, you won't regret it! Ooh, if I do that I might make top photos. " | |||
"Sweet potato and pumpkin is delicious "Ooohhh thanks will give it a try!! | |||
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"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie.... "That's a damn fine soup. | |||
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"Get a life for !!!! Sake" Please ignore my posts. | |||
"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....
That's a damn fine soup. "Agreed plus it must be said that no other soup has such comedy value on a site like this....
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"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....
That's a damn fine soup.
Agreed plus it must be said that no other soup has such comedy value on a site like this....
"Although cock soup is a close second. | |||
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"To be brutally honest I'm seriously disappointed no-one has bothered to mention Cockaleekie....
That's a damn fine soup.
Agreed plus it must be said that no other soup has such comedy value on a site like this....
Although cock soup is a close second. "It certainly fills a hole when you're peckish.. | |||
"This would of been great! The mighty fandango....defeated by soup! Alas today is not that day "I now have 7 sachets at the ready! | |||
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