January 22, 2007

Quite possibly the most banal thing you'll read.

(Assuming you don't read anything else on here.)

But as I was about to eat lunch (which consisted of the very last of the bean-and-sausage soup I made this weekend), a thought occurred to me. How many of you crumble crackers into your soup? I've done this ever since I was a kid, and it's difficult for me to eat soup unless I've got a handful of crackers handy. And now I've noticed my kids do this as well.

Obviously, this is far outside the bounds of proper etiquette, but I enjoy it nonetheless.

Anyway, the soup was really good.

Posted by Terry Oglesby at January 22, 2007 01:46 PM

I do! Except for matza ball soup, it's perfect just the way it is.

I had some bad french onion soup the other day and cut up my grill cheese snawich into little cubes and dumped them in. They helped, but after they were gone i gave up on the soup.

Posted by: Sarah G. at January 22, 2007 02:07 PM

I prefer cornbread but crackers are OK and oyster crackers are fine also.

Posted by: jim at January 22, 2007 02:14 PM

I crumble cracker in my soup when I don't have any cornbread.

Posted by: Kathy at January 22, 2007 02:34 PM

Only oyter crackers, and I just float'm, not crumble them.

Posted by: steevil (Dr Weevil's bro Steve) at January 22, 2007 02:44 PM

Oyster crackers were always an incredibly rare delicacy when I was growing up.

Posted by: Terry Oglesby at January 22, 2007 02:47 PM

I'm more of a bread-dipper when soup is involved, though I've been known to use crackers.

Waste of a perfectly good T3 question, though.

Posted by: skinnydan at January 22, 2007 03:34 PM

I think oyster crackers are more of a north east thing, so I grew up closer to the source.

Dan, Kathie made beef stew last night, and we had some bread to wipe out the bowls with. Far, far better than crackers of any kind.

Posted by: steevil (Dr Weevil's bro Steve) at January 22, 2007 03:39 PM

We do have cornbread when we have a big pot of Reba's homemade beef stew, but the rest of the time it's crackers for me. And don't worry, Skinnydan, I'll try to come up with something equally mundane for Thursday!

Posted by: Terry Oglesby at January 22, 2007 03:48 PM

Justin likes to dip/crumble bread or crackers or chips in soup. I'm not so crazy about it.

Posted by: Jordana at January 22, 2007 03:58 PM

Swat his hand with a spoon!

Posted by: Terry Oglesby at January 22, 2007 04:03 PM

A slice of cheese on hot tomato soup is nice.

Regional food fact: in South Australia (the State, not just the bit at the bottom) they eat meat pies submerged in pea soup. I know because I have been there and witnessed it, personally. Google it if you don't believe it: it's called a pie floater.

Posted by: kitchen hand at January 22, 2007 04:37 PM

Kitchenhand, I saw that also in Wales, though the soup was a beef and barley. This reminds me that Wales, Oz and Natchitoches LA all make meat pies though the ones in Wales are called pasties. I can see the connection in common between Oz and Wales but how Natchitoches got them is still a mystery to me. Heh, all three of them are durn tasty too.

Posted by: Chef Tony at January 22, 2007 05:58 PM

Crackers crumbled in soup (oyster crackers were also a special treat in our home).

We used a slice of bread to get the last of the tomato sauce off the plate when we had spaghetti. The treat there was to have a "sauce sandwich" - hot sauce on a slice of squishy white bread - while the sauce was simmering on the stove. You had to wait until it thickened some, though, or it would soak through the bread and burn your fingers.

Posted by: Diane at January 23, 2007 07:27 AM