Welcome back, bisque eaters. Before you ask, yes, that is a bowl of salted water.
It has been a long, bisqueless winter and we’ve missed you. By “we”, we mean “I”, of course. Also, it’s my birthday, so we’d like you take a moment to wish me a happy birthday. Thanks.
As we transition into gazpacho season, we plan to feature more lukewarm to cold soup options. As always, please send pics and recipe suggestions.
Canned bisque that’s not even bisque makes me madder than a potato on Friday. #frenchfryday
Our highly compensated undercover field reporters providing powerful insight into the bisque at Poor Phil’s! On a sad note, unfortunately, this blog is ruining their marriage and they have since been terminated from their positions.
Edit (8 minutes later): the female is staying on staff, albeit at a reduced pay scale.
Garrett, “the Andy Warhol of bisque”, painted this with his mouse. Actually, it was my mouse. He borrowed my computer.
On one of his more unsung… songs (grammar help pls) known as “Warning,” the late great Notorious B.I.G. said, “touch my chowda, feel my burrata.” Or something to that effect.
This post is dedicated to the clam chowder I made the other night. Do not touch it unless you are willing to feel my encased cheese.
Hand modeling courtesy of #b-nasty
#bisqueplease is one of the fastest spreading ways to request additional cream based seafood soup!
Modified vegetarian #borscht recipe:
1. Replace all borscht ingredients with spinach, lentils, and noodles
2. Add water
3. Pretend you’re enjoying a delicious borscht
Rule #1 of BisquePlease.tumblr.com: you can talk about it, but only on the internet (or certain mobile apps that allow conversations)
Rule #2 of BisquePlease.tumblr.com: in order to qualify as bisque, a soup MUST contain shellfish, Loch Ness, or other such non-kosher sea monster. Which reminds me…
Rule #3 of BisquePlease.tumblr.com: if you aren’t into hardcore soup knowledge being dropped into your Cup ‘O Noodles, kindly return your Sandra Lee ass to the knorr.com site for some “fun and easy recipes” involving powdered onion soup and a bottle of ranch.
In 2010, I entered a slow cooker competition against single digit numbers of other crockists. Facing an army of stews, chilis, and one dangerously fragrant mulled wine, I handily pulled out the victory with a mysterious bisque, the likes of which no other crock… could measure up to.