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Thursday, September 15, 2005

Comments

Luisa

This looks incredible! And so much better than Campbell's Tomato Soup with canned corn thrown in, although in university I wouldn't have turned my nose up at that either. But this fresh version looks great - thanks for the recipe!

stephen

Hey Brett...I just stopped by to thank you for linking to me and pick up your url for a link on my site but I have to say, I LOVE your blog, and more to the point, your food! The tomato soup looks great...I still have some of my Slow-Roasted Tomatoes and some leftover corn and a garden full of basil so I think I know what's for dinner tonight! -- I hope you are successful in your search for a fulfilling professional path...I feel lucky that I didn't go with food as a profession (though architecture wasn't all that great either) since I never got fed up with cooking...anyway, I'll be back soon!

Kudzu


Brett -- Found you via Knifesedge. Here are a few random associations:

Pig-snouts. In Virginia, and I guess in other parts of the South, a very popular treat is a snout (pronounced "snoot") sandwich. Never had the Moxie to try that but it's a bona fide regional pleasure.

Don't castigate yourself (look it up if you think that's a weird word) about cream of tomato soup. When I was going to visit MFK Fisher for the first time I was beside myself about what to take as my bread and butter gift to the lunch she was serving a few of us. I remembered reading that when she was feeling puny she went to bed with a mug of Campbell's c of t soup, sipping it whilst snuggled under blankets. I'm with her. And the grilled cheese sandie goes right along with it. No shame, no blame!

Anuja

Hey,

Thanks for the recipe... It made a lovely soup:)
Loved your blog!!

Best Regards,
Anuja:)

Venkatesh Iyer

The soup looks very tasty from the picture. I would very much love to have it.

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  • sar·dine (n) 1. a young herring or similar small fish. 2. a metaphor for the small and often less well-known ingredients, restaurants, farmers, and artisans that San Francisco-based chef Brett Emerson writes about in this website.
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