[geeks] Soups from around the world

[Dave McGuire]

On July 1, Joshua D Boyd wrote:
> I've noticed that if I let the soup from any of the cheap chinese
> places around here get cold that it is pretty gelatinous.  I've never
> noticed that about classic american soups like chicken noodle, etc
> though.  I should try getting some soup from a better chinese place
> and see how it fairs when cooled a bit.  Then I'd know if it was a US
> vs. China or a cheap vs. expensive thing.  Probably wouldn't hurt to
> also try soups from Thailand, Africa, etc.  The one bowl of some sort
> of french cheese soup I had at a french place faired decently when it
> had cooled...

  I have no idea...but somehow this got me in the mood for french onion
soup.  Argh.

> Just some thoughts for an amazingly boring night.  Why so little
> traffic recently?

  I've been busy fixing my Horribly Broken web server off-and-on for
the past two days.  Things are much better now. :-)

       -Dave

-- 
Dave McGuire                  "Needing a calculator indicates that
St. Petersburg, FL              your .emacs file is incomplete." -Joshua Boyd