Hello! I am here to report that Molly’s chicken noodle soup, which we talked about in last week’s recap, which I then went on to make, goes absolutely all the way off. It was a gorgeous golden brown which, who knew, is achieved by leaving the skin on the onions while you make the broth. And, beyond that, it tasted absolutely incredible. I had it for dinner every night last week and I was upset about it a total of zero times.\n
last week’s recap
This week it seems like BA knew I had just done two weeks in one because we only got four videos, as opposed to the five or six we usually get. Thankfully, one of them was a “Gourmet Makes,” and unfortunately, one of them was an “Almost Every,” where we have to sit through almost every way to cook a hamburger.
It was a great callout about this specific thing, but also the general trend in food culture of things specific to different cultures being “discovered” and then mass-marketed with no credit given to the originators of the “I’m only docking a point here because according to Priya there are toppings that can be added to this soup, but we don’t get to see them because she doesn’t “like stuff floating around” in her soup.
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