We all slurp a bit of soup now and then, whether it’s the cream kind or the clear kind. Then there are those hoi polloi restaurants putting root vegetables through a blender and calling the soup “cream of”, yet we all know here is no cream in them whatsoever. Pretentious palaver is what I claim. Who reads and believes the actual verbiage on most restaurant menus? You must read between the lines at all times. It’s a rhyme. Use it.
Restaurateurs be warned; and I quote, “Restaurant managers, however, should resist using descriptions that unjustifiably inflate an eater’s expectations, the researchers warned. "Beware of the temptation to label yesterday’s goulash as ‘Royal Hungarian Top Sirloin Blend.’ It will generate first-time sales, but they may be the last."
This is let alone the plethora of unknown words used in some ethnic establishments. Who knows what all of these are; Choy, Fon, Gai, Har, Mien, Moo ghoo, Op, Pien, Suen, or Tiem? I am not picking these as the rarest of terms at any rate. And we have either all had them, or seen them. Let alone Béchamel, Hollandaise, Hunter, Béarnaise, and all the other ‘naises, Demi Glace and all the other glaces. The list is endless and undaunted by the fusion of cuisines from fields afar.
So as the vids portray, I found some freshies up in the ridge Silverstar and the newly visited bowls of Revelstoke. For more info you too can visit and see some excellent spot on line.
http://www.skisilverstar.com/home_showSection_ID_404.html
and Revy,
http://www.revelstokemountainresort.com/revelstokemtn/index.aspx
Note the Black Diamond and double D’s, they are the deep snow areas and days for the glades where you will find me in fresh whitey.
All of you know that truth.
So what are the famous cream soups?
Cream of some.....not a ‘goin there folks! I surmise the substance of our situation straddles the stanchions of survivability. After all, no transponder, no shovel, no helmet, equals no searchy. Don't check out if you are gonna check into the outa bounds. No ticky, no bicky. SOS is no more a search and rescue method than hoping to be stranded on some desert isle with Amanda Righetti is.
Nay I say, I will not be creaming my soups soon. Although the ssoise from Vichy is always high on my list.
Mark Hull
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