Arrrgh!!!

LOL
Back in the day I might have drank that concoction. Or is it drunk? Anyway funny.
My other half, note I didn't say better, is also watching cast away for about the 10th time.

When a soup recipe calls for anything to be pureed, I quit reading. Why in the world would one puree perfectly wonderful ingredients? (Of course, I love bisques. Go figure!)

I stopped short of a puree, ladies, but it wasn't pretty. I could have been making vegetarian hash for mice. Next time I'll do the veggies separately to see if I can learn to control the size of the dice.

I love bisques, too, CC. Shrimp, lobster....whatever. This food processor could do it!

Tomato?

I think my family calls Tomato Bisque tomato soup. We make canned Campbell's tomato soup with milk. I've never made fresh tomato bisque. Do you puree the tomatoes and then sieve them to remove the seeds, or remove the seeds while you're chopping the tomato?

CC, You're making me hungry!

Sorry, Buffy...I'm not a cook. I loved the tomato bisque that a local restaurant (now closed) used to serve. However, it had enough heavy cream in it to clog one's arteries after the third or fourth sip.

The taste of the bisque made me realize why Mom and I could not "match" my grandmother's stewed tomatoes. I had asked for, and received, Grandmother's recipe; but it never tasted as rich as I expected. Mom and I were probably using low-fat milk (part of our low-cholesterol diets!) while Grandmother probably skimmed cream off of the top of the milk from the bowls of fresh-from-the-cow milk in her cellar. Grandmother was fortunate that she lived before the doctors had thought to worry about cholesterol.

Lesson #3: Keep your parts with the manufacturer's instructions in one location. We tried to use our 20-year-old processor last night to make homemade potato chips and can't figure out how to put the thing together. I figure we had the old Oster's parts in with the Hamilton Beach. Interestingly, we have both the parts and the booklet for the Oster that we pitched last year!

We had an unfortunate closing of a very interesting little restaurant in Kokomo. They served a baked sandwich - almost a pocket-style. The most amazing creations your little taste buds ever encountered! They made their own chips as well. Too die for! I don't know what it is about Kokomo, but they manage to kill anything that is more upscale than diner food or buffet style eating. We can't keep creative dining in this town to save our souls. At any rate, I've been hankering for their chips and have decided to try to figure out how they did them. My first try last night was tasty but missed the mark. I'm on a mission!!

'to' not 'too'. I HATE it when I do that!!

Nan--Derby is that way, too--though I shouldn't compare us to the much larger Kokomo. (Derby has a Kokomo street, BTW!) I chastized one of the restaurant owners in Wichita for deliberately putting a downscale version of his place in Derby.

I don't know whether a restaurant equal to the Wichita one would have survived; but, the downscale version certainly didn't. We went there a couple of times and I thought the food awful, while I think that the food in the Wichita restaurant is wonderful!

CC...no doubt it was that heavy cream that did it for you. I'll look through my cookbooks to see what they have to say about Tomato Bisque.

Nan...that sounds like something that would happen in MY kitchen, not YOURS! Do you have any insight for me on how to store the parts? I have one shredding/slicing disk, and one double-bladded chopper, and a removable post for the chopper. Everything but the chopper fits in the container.

I was in Target and saw this food processor on sale for $35. I had been looking at $400 models which were on sale for $200, and I was concerned that I'd spend all that money and then find I really didn't like using a food processor. I can bear to be out the $35. I'll play with it this summer, and if I really need the model with bells and whistles, I'll get it, and hand the trainer to someone who needs one.

Isn't it a shame to loose a restaurant that you really enjoy? One of our all-time favorites decided to sell out two years ago, and it's left a huge hole in our social life.

I find I'm happy with moderate places for dinner, but it's hard to find one that isn't a chain. Luckily, we have a few places that we all like, so we can still get a reasonable dinner out that's well done.

Ya know...I'll have to blog about the bit of heaven that is Portillo's Italian Beef. It might be the only fast food I'd consider for dinner! *G*