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Whats your speciialty?

Mon Feb 25, 2013 5:31 am

I always hated this question. One day I chose to answer it with soup. So I'm a soup specialist. I have not posted much in this forum because Mad Rookie is the master of photography, presentation and innovation, so its hard to feel confident. But now I realize its time to share. Maybe some instructional soup videos?

Re: Whats your speciialty?

Mon Feb 25, 2013 5:47 am

Yeah.... A nice one on Gazpacho :)

[Tasted perfection in a local restaurant 31 years ago. Been searching for it ever since. I figure I would have figured it out a long time ago.]

Re: Whats your speciialty?

Mon Feb 25, 2013 8:30 am

My specialty is humble pie, two many good cooks out there for me to compete. :oops:

Re: Whats your speciialty?

Mon Feb 25, 2013 3:45 pm

Gazpacho is out of season in New England right now as the tomato supply is garbage (Although it could be done with canned tomatoes). But out of curiosity, do you prefer a smooth or chunky 'spacho?

Re: Whats your speciialty?

Mon Feb 25, 2013 7:11 pm

The texture of that 'perfect' version that I am searching for is closer to smooth. The ingredients were like little pebbles (about .5 mm.). Each pebble had a bit of firmness. The soup as a whole was not watery.

I have tried canned tomato, fresh tomato (when in season and from a local farm.) and mixture of both. I even try addition of tomato paste. I have tried hand chop it. I also tried blender, food processor, and hand blender. I have tried let the flavor blend then drain the liquid through a sieve.

For some reason, I just can't get that texture or flavor. Over the year, whenever I see a gazpacho recipe, I can't resist give it try. It is almost a worse obsession than I have with knives. :)

[oh...I even tried to track down the chef. He moved away from Vancouver. I think he moved to Oregon... So somewhere in the States is my perfect bowl of soup :D]

Re: Whats your speciialty?

Mon Feb 25, 2013 11:25 pm

MAUS <> The texture you have been chasing is created by pureeing your ingredients through a meat grinder employing the fine die (you'll adjust die preference, I'm sure).

CANNED TOMATOES :evil: YUCKO!!! :shock:

Dont even think about canned tomatoes for a cold soup... fresh product is what makes the soup!

And tomato paste... OMG disgusting :!:

Don't strain off natural jus; that's all precious flavor. Utilize stale crustless baguette in the grinding to add body and "dry it out" if need be.

Re: Whats your speciialty?

Tue Feb 26, 2013 1:02 am

I just love simple barbeque with comfort food sides.

Absolutely cannot make anything pastry related - this is my disaster area.


Re: Whats your speciialty?

Tue Feb 26, 2013 3:36 am

Thanks Melampus! Yeah... I tried a lot of silly recipes and sometimes ended up with some barely edible bowls.

Now, I just have wait for tomato season :)

Re: Whats your speciialty?

Tue Feb 26, 2013 11:41 am

MAUS <> I quite often see Canadian hydroponic tomatoes & cucumbers available up & down the East Coast here in the US. I have to imagine they're grown indoors; do you actually realize a season? I guess so...

JACK <> I find the question just as annoying, and typically respond to it with a stolid, "food." But I deeply enjoy employing sarcasm & exercising impudent stoicism, at every opportunity in these type situations. ;)

Re: Whats your speciialty?

Tue Feb 26, 2013 12:42 pm

I tested several types of tomato. I found, for Vancouver, the best tomato I can get my hands on are from local farmer market during late summer. A lot of greenhouse tomato are grown around here, but they're usually picked a little early to allow for shipping. I find their flavour just slightly lacking in intensity and sweetness.

Sorry for hijacking the the thread, Jack :)
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