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  #21 (permalink)  
Old 06-15-2007, 07:24 PM
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I think the problem is in calling it a soup or a bisque. Coulis, would be a better term. But then again if you have a few of those dirty martinis, you won't care what it's called.
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Old 06-15-2007, 07:28 PM
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Dave, just for laughs I'm trying that next time I sail. When the waiter asks for my key card, I'm gonna ask what he needs that for the soup's supposed to be included! Pour that mango rum thingy in a bowl and bring on my next course!
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Old 06-15-2007, 08:37 PM
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LOL, Dave you are so funny! I can't wait to try the cold fruit soups, I can't imagine what they would taste like.
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  #24 (permalink)  
Old 06-15-2007, 08:58 PM
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Ever had a smoothie?
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Old 06-15-2007, 09:00 PM
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And no, Mr. O, I'm not referring to you!
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Old 06-16-2007, 05:36 AM
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Quote:
Originally posted by f-mattox:
And no, Mr. O, I'm not referring to you!
Mr. O is a "suave" smoothie! (pronounce suave as swaaave!)
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  #27 (permalink)  
Old 06-16-2007, 07:14 AM
 
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It's all too confusing now..I never know how to order with some things called bisque, some things called gazpacho, and some things called vichssoise.
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Old 06-16-2007, 07:27 AM
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Vichyssoise and Gazpacho are not categories, but specific names of two cold soups. Vichyssoise is potato and leek soup. Gazpacho has gone far beyond it's origins and bears more resemblence to a bowl of salsa than the cold bread soup it started out as. Bisque is a category - and it essentially is just a pureed soup although it most commonly is made with some sort of shellfish such as lobster, crab, shrimp. But vegetable bisques are also common (tomato for instance).

I happen to like bisques very much since they are so full of flavor and depth.
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Old 06-16-2007, 08:39 PM
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I swear they just open a bottle of Pace for some of those concoctions. Makes you want to say, "I could have had a V8". A good Gazpacho is fresh, full flavored, light, has a crisp finish and is satisfying.
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Old 06-16-2007, 09:05 PM
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I'm pleased to report you pretty much just summed up the Gazpacho on Princess.
 
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