MSGID: 1:229/452 46798A01
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> Not too terrific, as it's the air trapped in
 >  ML> interstices that gives the protective effect.

 > IOW better than rock/concrete, not so good as fibreglass wool. And no
 > where near a vacuum (best insulator of all).

 ML> I'd guess that rock and concrete would do
 ML> okay if they're thick enough. In ordinary
 ML> house building, there's got to be a reason
 ML> why wood is still the material of choice
 ML> so many places.

Several - availability, cost, ease of working with, sustainability 
(altho that's not in the forefront), etc.

Downsides are that it burns more easily than stone, steel, iron, etc.
And it's subject to rot and termites.

 >  > ... What's the difference between soup and gravy?
 >  ML> I like gravy; I don't like soup.

 > I like both if well done. Soup can be anything from broth to a thinned
 > out stew. If it's tasty - I'll drink it.  Bv)=

 ML> I'm making onion soup again for Lilli but
 ML> noodles for myself. Soup can be made tasty,
 ML> usually by adding enough sodium to make it
 ML> terminally unhealthy.
 
I got lumbered with 5 cans of French Onion Soup in a rare mistake by a
new-hire in the grocery picking crew at Hy-Vee. I had ordered 5 cans of
Beef Consomme - which I use as a basis for some sauces/gravies but more
often just to drink like "beef tea".

Anyway, I called the lady at Aisles OnLine and reported the faux pas.
She immediately credited me for the cost. When I offered to return the
product I was told I could keep it, on them. So, I tried a can of it.
Eeeeewwwwwwww. Nothing at all like the French Onion Soup I have had in
a number of restaurants. Sweet and salty at the same time with an off
putting undertone I could not identify. Certainly nothing like what I
have made for myself.

Jasper and Isidora (the pooches we are dog-sitting) seemed to like it. 
The other four cans were dropped off @ St. Martin di Porres food pantry.

 > Speaking of vacuum insulation .... and soup ---
 >       Title: Thermos Noodle Soup

 ML> I presume this is in the way of camping food.

Or where it was originally aimed - school backpacks. 
 
 > ... 'CREAM OF' the soup that launched a million casseroles.

 ML> Riddle me this: why do all the canned cream
 ML> soups (that I've encountered) taste different
 ML> from each other but not like the ingredient
 ML> they are named after?

Other ingredients. And I do get a taste of broccoli from Campbell's
C.O.B. soup. Not prominent, but there. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. French Onion Soup
 Categories: Vegetables, Wine, Breads, Beef, Cheese
      Yield: 5 Servings
 
      3 tb Unsalted butter
      3 lb Onions; peeled, thin sliced
    1/2 ts Salt; more to taste
      2 qt (8 cups) beef stock
      1 c  Dry white wine
      1 tb Dry sherry
      1 tb All-purpose flour
    1/2 ts Black pepper; or more
           French bread in 8 to 12 1/2"
           - slices
  1 1/2 c  Grated Gruyère cheese
 
  Melt butter in a heavy Dutch oven over medium heat. Add
  onions and 1/2 teaspoon salt, stir and cover, letting
  onions soften for 5 minutes. Remove lid and let onions
  caramelize until golden brown over medium heat, stirring
  occasionally. Adjust heat if onions are browning too
  quickly. The caramelization process may take 45 to 60
  minutes.
  
  Meanwhile, warm broth in a saucepan over low heat.
  
  Once onions are caramelized, add wine and sherry to the
  pot and allow mixture to come to boil. Stir in flour and
  let thicken for a minute or two.
  
  Slowly add warm broth, 1/4 teaspoon salt and the pepper
  to the onion mixture and boil uncovered for 10 minutes.
  Add more salt and pepper to taste.
  
  Heat the broiler, and arrange individual ovenproof
  casseroles on a baking sheet. Ladle soup into
  casseroles, and cover top with bread slices. Sprinkle
  each casserole generously with Gruyère. Broil for a
  minute or two, watching carefully, until cheese melts
  and browns. Serve immediately.
  
  UDD NOTES: If you don't have "oven-proof" bowls, toast
  the bread slices w/cheese on top in a toaster oven and
  ladle the soup into regular bowls and place toasted
  cheese bread atop. Also, instead of adding the sherry
  while cooking - add a TB to each bowl just before the
  broiling.
  
  By Sara Bonisteel
  
  YIELD: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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