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Old 07-21-2018, 03:33 PM
 
2,337 posts, read 3,324,194 times
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I’ve had GoodStock a few times and really liked their soups.
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Old 07-21-2018, 03:45 PM
 
3,127 posts, read 2,627,566 times
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Quote:
Originally Posted by Dangerous-Boy View Post
we do need better lobster bisque as well

You can make it yourself. The secret is Minor's lobster base and light cream. You can buy Minor's bases at Amazon.
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Old 07-21-2018, 06:46 PM
 
581 posts, read 547,850 times
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Have you tried juice press? They have yummy healthy soups.
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Old 07-21-2018, 11:12 PM
Status: "Even better than okay" (set 8 days ago)
 
Location: Coastal New Jersey
51,222 posts, read 50,499,962 times
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Quote:
Originally Posted by SeventhFloor View Post
Square Diner in Tribeca makes good French Onion soup.

You know its poppin when the cheese is slightly burnt
That sounds worth the trip.
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Old 07-23-2018, 09:41 AM
 
Location: New York, NY
7,549 posts, read 2,688,620 times
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Quote:
Originally Posted by SeventhFloor View Post
Square Diner in Tribeca makes good French Onion soup.

You know its poppin when the cheese is slightly burnt
I've generally found it to be served that way...
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Old 07-23-2018, 10:19 AM
 
520 posts, read 105,362 times
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Aside from making my own, I've never bought any soup before that wowed me like in the Soup Nazi episode. My homemade soups are all water-based, low-carbohydrate vegetarian, or high-protein. Seaweed is good salty flavor in Asian style soups especially during winter.
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Old 07-23-2018, 11:33 AM
 
Location: New York City
7,125 posts, read 5,496,520 times
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Quote:
Originally Posted by OyCrumbler View Post
I very much like soup. I generally prefer soups that are less viscous, less thick, but in general I like soups.

It doesnít have to be a place that specializes in soup, but Iím curious about what some of the best soups in the city.

Iíll start off with Tanoshiís miso soup which I think is incredible. The base is a broth thatís used the shrimp
heads and shells for the sushi and sashimi. It is fantastic.
I'm the opposite, I only like thick soups like clam chowder, cream of carrot, spinach, brocoli, mushroom, etc... I always say no to brothy soups like chicken noodle
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Old 07-23-2018, 11:46 AM
 
Location: Manhattan
20,134 posts, read 26,416,255 times
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Wo Hop does a lunchtime soup special and we cannot resist their Pork Wonton. A small bow (big) is a buck, and their large bowl (immense) is $2. Large really is a full meal.
Sometimes they have the deal, sometimes they don't. I cannot figure it out.


Regular prices are twice that but still the best Won ton in the City.
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Old 07-23-2018, 11:46 AM
 
Location: Confines of the 101 Precinct
19,136 posts, read 32,666,756 times
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Quote:
Originally Posted by pierrepont7731 View Post
I've generally found it to be served that way...
Well I've always had it served that way, so I associate the burnt cheese with it being made well.

French Onion soup is not something I grew up eating, so it's kinda something I just ordered on a whim one day.

Why are we so afraid to admit what we don't know?
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Old 07-23-2018, 11:59 AM
 
Location: New York, NY
7,549 posts, read 2,688,620 times
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Quote:
Originally Posted by SeventhFloor View Post
Well I've always had it served that way, so I associate the burnt cheese with it being made well.

French Onion soup is not something I grew up eating, so it's kinda something I just ordered on a whim one day.

Why are we so afraid to admit what we don't know?
Huh? As far as I'm concerned if the cheese isn't brown on top, it wouldn't make sense, because the cheese is supposed to be melted to some degree, and placed under the broiler for a brief period to melt and brown a bit. Years ago I ate at a restaurant in Midtown and asked for gruyere cheese which is what french onion soup is supposed to come with. I like it with things like omelettes because of its nutty flavor. Well the waiter looked at me like I had four heads. He apparently had never heard of gruyere cheese before. If you've used the cheese before, you know the sort of consistency it has and how nicely it melts up.
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