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The only person I've ever thought truly obnoxious was a foreign poster who thought a thread asking for advice on what to prepare for an international dinner celebration was an invitation to tout his or her superiority and disparage rather than assist the OP in her request. I still remember that thread, and it's been years. It was shameful. Gruyere vs. American cheese? How to make a proper gravy? Eh, I can't get my panties in a twist over stuff like that.
That's cuz you're gettin' Gruyère instead of 'mercan cheese.
You'd think so, wouldn't you? I recently looked at the menu of an upscale restaurant online and noticed that their French onion soup was topped with provolone and swiss. No. Just no. There's no way in hell that I'm going to pay ten bucks for that bowl of soup.
The dive bar down the road serves an excellent grilled cheese sandwich. It's hot, toasty, greasy and wonderful. It used to cost 3 dollars, but now it's 3.50. Bacon is 50 cents more.
Trying to imagine what could possibly be hidden in a bowl of French onion soup that would make it ever, in a million years, worth paying ten bucks for.
You'd think so, wouldn't you? I recently looked at the menu of an upscale restaurant online and noticed that their French onion soup was topped with provolone and swiss. No. Just no. There's no way in hell that I'm going to pay ten bucks for that bowl of soup.
The dive bar down the road serves an excellent grilled cheese sandwich. It's hot, toasty, greasy and wonderful. It used to cost 3 dollars, but now it's 3.50. Bacon is 50 cents more.
Food prices have gone up over the years....and right now bacon is at a premium. ..so that price is hardly outrageous.
Location: where you sip the tea of the breasts of the spinsters of Utica
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Quote:
Originally Posted by TabulaRasa
Trying to imagine what could possibly be hidden in a bowl of French onion soup that would make it ever, in a million years, worth paying ten bucks for.
It depends on whether everything is made from scratch in the traditional way, or if as usual they use pre-fab ingredients like commercial beef bouillon.
Making beef bouillon from scratch can involve some time, roasting the bones and scraps, simmering in water overnight, straining in the morning, and clarifying it. Preparing the onions involves frying them on a low heat for quite a while, until golden and sweet. The bread might be made in the restaurant too, and the cheese might be imported, and then it has to be broiled and served by a comely lass.
I could see it costing $10 at the finest of restaurants, but that's not how it's usually made.
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