The most prestigious law school admissions discussion board in the world.
|
 |
 
|
What are the most TTT shiteating 120 soups?
Poast new message in this thread
Date: January 26th, 2014 5:19 PM Author: learning disabled base reading party one of my aunts used to cook some kind of fish-head soup with the eyeballs and everything still intact (or sometimes floating around) and that was definitely one of my least favorite things to eat. (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900286) |
 |
Date: January 26th, 2014 5:19 PM Author: Turquoise stead French onion (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900290) |
|
Date: January 26th, 2014 5:19 PM Author: opaque theater stage french onion is delicious (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900295) |
|
Date: January 26th, 2014 5:20 PM Author: Turquoise stead The broth is good and if they out in bread crumbs those taste good but it's just fucking onions. Just take huge bites of flavored onions bro (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900302) |
|
Date: December 20th, 2015 8:58 PM Author: Insanely creepy diverse blood rage (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#29423254) |
Date: January 26th, 2014 5:19 PM Author: Mind-boggling dark travel guidebook alphabet (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900293) |
|
Date: January 31st, 2026 10:38 PM Author: Azz Feast (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#49637201) |
|
Date: January 26th, 2014 5:20 PM Author: opaque theater stage boot soup (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900296) |
|
Date: January 26th, 2014 5:20 PM Author: Blathering incel lol, is this flame or did she actually cook this shit? please DESCRIBE in greater detail (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900301) |
|
Date: January 26th, 2014 5:21 PM Author: Turquoise stead Also, was op's Meema from Thailand (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900303) |
|
Date: January 26th, 2014 5:24 PM Author: Blathering incel the head was his meema's head? (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900315) |
|
Date: January 26th, 2014 5:28 PM Author: Turquoise stead Oh I didn't see it was his aunt not his Meema (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900338) |
|
Date: January 26th, 2014 5:29 PM Author: Blathering incel what in the fuck is a "meema" anyways? (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900348) |
|
Date: January 26th, 2014 5:30 PM Author: Turquoise stead grandma (http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2Vannesa#24900352) |
|
Date: January 26th, 2014 5:24 PM Author: learning disabled base reading party fish-head soup is a real soup. it's a peasant food, basically. people couldn't let the fish heads go to waste, so they boiled them into soups.
i guess the difference is that a lot of fish head soup recipes are one or two fish heads for flavor but are otherwise mostly regular soup ingredients. this particular soup was basically a bag of fish heads from a cannery or something with water and maybe some canned pasta or who the fuck even knows. |
|
Date: January 26th, 2014 5:27 PM Author: Blathering incel Yet fish head's soup just wouldn't be the same, or even close to it, without a good fish head. You could use the whole fish, or a meaty fillet, but then you couldn't enjoy the diversity of textures and tastes to be gotten in one head. The gelatinous eyeballs, which are fatty-tasting, slippery little suckers. The cheek meat, which is often denser and finer in texture than the rest of the fish. Sections that are neither strictly fish flesh nor fat, but are spongy and pudding-like. Even cartilage, which we normally associate with poultry and pigs instead of seafood, but which can be found in some quantity in a fish's head. And if you make friends with your fishmonger, you'll probably get the rest of the fish frame, too.
In some cuisines, soups with whole fish heads floating about in a soup tureen are perfectly acceptable, even preferred. My Chinese mother wouldn't dream of deboning a fish head. She'd simmer the head with pickled greens and rice wine, add in some noodles, and serve it forth. The fun would be in excavating the fish yourself and using your chopsticks to pluck out succulent morsels. |