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February 11, 2008


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Sweet raspberry aspic sounds like it has some potential as the next big thing in foodieism. Be glad you blogged about it early!

The soup looks warm and comforting - perfect for the weather today. If I tried this at home, how much chicken base are we talking about?

I hope you are feeling better. I think this soup would do it for me.

Rasberry jello is perhaps the one worth making. There is also a Danish rasberry-curant pudding similar to jellow, although not transparent. I can't think of the manufacturer at the moment, but it will come back to me. I've seen their products recently although not that one.

The difference in the German between settlers from Russia and elsewhere in Germany could also be because until the unification the language taught was the local dialect and not the High German (Berlin) dialect taught in the schools today. I was stationed near Stuttgart and the language spoken there was quite different than the language I was being taught. I could understand it, but accent and vocabulary was quite differnt.

Charcuterista (I love that name!), for this soup, which was about 1 quart of water plus more liquid from the cream, I used about 1 - 1 1/2 tablespoons of Better Than Bouillon. I didn't measure, of course, but that should be in the ballpark. I would start with a tablespoon and taste from there. You can always add more!

Thanks for the guesstimation - I have the worst time trying to remember to measure things too. I can't wait to see how your canadian bacon turns out...

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