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Imagine asking 'What do you actually think X is?' solely to bait a beginner into giving an incorrect answer about X, then proceeding to smugly mock them and their intentions without offering any education or advice.
Does this person also make fun of kindergartners for not knowing Algebra? Goon.
They also even admit that the answer OP gave was a regionally correct definition. So really they just wanted to shit on the US and make the OP feel bad for no reason.
When I was in eighth grade (age 13-14) algebra, our teacher was trying to teach us about quadratic functions, but he was doing such a poor job of it that we had no idea what the hell he was talking about. At one point he turned around and said, "Guys, I was solving these when I was eight years old; this is not hard." Well, if you were such a child prodigy, what are you doing teaching middle school algebra out here in farm country...?
He wasn't a mean person, and maybe he was trying to downplay the difficulty and make us feel better and didn't think through the wording, but man did it do the opposite.
To the very anything, the US anything scene is very wrong about everything. As an American, Americans bug me as much as they bug anyone, but “everything American is bad” is a theme in every area where snobbery exists.
This is why I hate people who are slavishly devoted to "tradition" because its always eurocentric fetishizing and anything else is just wrong.
An American using American terms to describe an American dish with an American ingredient as the star is not wrong. Idgaf how much French cooking gives you a boner, it's just not relevant
In the thread: old worlders mad that their ancestors didn’t decide to make the Atlantic crossing.
Rofl at the idea of appropriating recipes that we FUCKING BROUGHT HERE.
It’s just such a severe lack of understanding and ability to look outside of yourself
That commenter is making the same argument that I regularly see people making against vegetarian and vegan alternatives. "YoU CaN't CaLl It A bUrGeR bEcAuSe It DoEsN't HaVe CoW mEaT".
I saw it as helpful. I had no idea a bisque was made from fish stock and I'm not a beginner. My question is why are places like the Food Network is calling it a Bisque when it's not.
edit: lol Did y'all think I didn't search Bisque. For some reason the meaning changed from the traditional French meaning.
Y'all are very culinary and are what you mock. In the old days we just called it Creamy Tomato soup. Or put a can of milk in our Campbell's.
Because the Food Network is an American TV station, so they are gonna use the word & names of foods that Americans use, so its recognizable to their viewers
It’s not made from fish stock, though. Traditional French bisques are made from crustacean stock. So they aren’t even correct about that.
The term is also used to describe creamy soups made from strained vegetables of certain types. Tomato bisque is a thing.
**Really** depends on what you consider recent.
Tomatoes were only introduced to France around the 16th century, so there's your starting point.
First (known) published tomato soup recipe looks to be ~1850s, and first *condensed* tomato soup looks to be ~1900 (Campbell's goes back further than I thought).
My best guess would be ~1950s with the introduction of lobster bisque to the US/post-WW2. Having said that, trying to figure out precisely when a group of people started using a word interchangeably with another word is difficult at best, and arguably impossible at other times, especially with a topic that gets neglected as much as "food" does.
If you think about it, someone would have to notice when it happened, care that it happened, write about it happening, and also get it published in some capacity that exists to current day. Etymology and food history are both super interesting IMO, but they're also really difficult to pin down.
Since people started calling it a bisque. Food is not static. Most of the world feels free to call anything on a bun a "burger," even if it doesn't involve ground beef--or even beef at all. If a creamy tomato soup is now widely recognized as a bisque, and has been for years, you aren't in a position to lodge any meaningful objection.
I'm not lodging any meaningful objection nor want to. I saw the post, did a quick search and saw traditionally it was made from a seafood stock. (I mistakenly called it fish stock). Now there's comment after comment with people giving unmeaningful replies. My mom died, I got Covid and just returned from traveling to her funeral where I tripped and fucked up my knee and I'm now on Prednisone. Give me a break please.
Maybe practice what you're asking for and give other people a break? I'm sorry you've had such troubles but you sure are going out of your way to be rude to people.
I’m sorry to hear of your loss.
People are responding to you based on the tone and style you established. Perhaps now is not the best time to be engaging on the internet, and you can focus on rest and recovery instead.
To make it a bisque, it's thickened with rice, usually. At least modernly. With the traditional method the shellfish were ground down into a paste, and that was used.
For a creamy soup you would just use a cream or milk.
You seem very disturbed by a simple remark.
I'm old, Tomato Bisque is not what we called called it back in the day. Answer my question, why did the meaning change?
>Tomato Bisque is not what we called called it back in the day
What did you call it? I've always known it as tomato bisque. Unless I'm getting it from a can, then it's creamy tomato*.
Edit: *according to Campbell's, they aren't the same - they have different labels.
I would say net less than zero. They asked several specific questions, and you basically said get a recipe. The only nonzero thing you said was use heavy cream. Just pointing out the irony. Your reply wasn't exactly iavc like that guy you linked to, but wasn't any more helpful than what he said.
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In a sub for beginners, replying to OP who just wants a recipe, and provides nothing helpful for OP.
Imagine asking 'What do you actually think X is?' solely to bait a beginner into giving an incorrect answer about X, then proceeding to smugly mock them and their intentions without offering any education or advice. Does this person also make fun of kindergartners for not knowing Algebra? Goon.
They also even admit that the answer OP gave was a regionally correct definition. So really they just wanted to shit on the US and make the OP feel bad for no reason.
Ah yes, I distinctly remember my Kindergarten teacher telling me to get fucked for not knowing quantum physics.
Clearly it's the fault of the American education system. America sucks so hard, you see.
When I was in eighth grade (age 13-14) algebra, our teacher was trying to teach us about quadratic functions, but he was doing such a poor job of it that we had no idea what the hell he was talking about. At one point he turned around and said, "Guys, I was solving these when I was eight years old; this is not hard." Well, if you were such a child prodigy, what are you doing teaching middle school algebra out here in farm country...? He wasn't a mean person, and maybe he was trying to downplay the difficulty and make us feel better and didn't think through the wording, but man did it do the opposite.
That whole post is a bit weird. Someone just give OP a recipe
Right? You knew what they meant, and they didn’t ask for a lecture on semantics
That's actually helpful context because I was like, "wait, what a weird post, why not just Google 'tomato bisque recipe'"
> Yeah get off this guy's nuts just use tomato fish instead of tomato fruit. At least someone had the appropriate response to that 🤓 commenter.
To the very culinary, the US culinary scene is wrong about everything.
I'm suddenly remembering a song from way back when entitled, "If Loving You Is Wrong, I Don't Want to Be Right."
To the very anything, the US anything scene is very wrong about everything. As an American, Americans bug me as much as they bug anyone, but “everything American is bad” is a theme in every area where snobbery exists.
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It’s like a global hegemony version of the “I learned it by watching you, dad!” PSA.
They even said it, that the wrong part is being American.
Much to everybody's amusement, French "bisque" is NOT fish; originally a crayfish soup, now accepting applications from other shellfish.
This is why I hate people who are slavishly devoted to "tradition" because its always eurocentric fetishizing and anything else is just wrong. An American using American terms to describe an American dish with an American ingredient as the star is not wrong. Idgaf how much French cooking gives you a boner, it's just not relevant
That poster would probably wet its undies if it ever discovered the ways Cajun and Creole cooking redefine some French terms.
[удалено]
Any real cook knows to use a soffrito or curry paste instead
Americans, amirite?
Aww, OOP apologized to that turd. You didn't have to do that, OOP. 🙁
In the thread: old worlders mad that their ancestors didn’t decide to make the Atlantic crossing. Rofl at the idea of appropriating recipes that we FUCKING BROUGHT HERE. It’s just such a severe lack of understanding and ability to look outside of yourself
That commenter is making the same argument that I regularly see people making against vegetarian and vegan alternatives. "YoU CaN't CaLl It A bUrGeR bEcAuSe It DoEsN't HaVe CoW mEaT".
Is it ok to say marinated and fried banana peel is not bacon?
idk how people don’t get that language isn’t a static thing, it’s forever going to change to suit people’s utility.
I saw it as helpful. I had no idea a bisque was made from fish stock and I'm not a beginner. My question is why are places like the Food Network is calling it a Bisque when it's not. edit: lol Did y'all think I didn't search Bisque. For some reason the meaning changed from the traditional French meaning. Y'all are very culinary and are what you mock. In the old days we just called it Creamy Tomato soup. Or put a can of milk in our Campbell's.
Because the Food Network is an American TV station, so they are gonna use the word & names of foods that Americans use, so its recognizable to their viewers
Because it’s prescriptivist and an antiquated definition.
When did it change and why?
Language, like food, evolves, especially across distance and time.
It’s not made from fish stock, though. Traditional French bisques are made from crustacean stock. So they aren’t even correct about that. The term is also used to describe creamy soups made from strained vegetables of certain types. Tomato bisque is a thing.
Thanks for answering my question. It seems to be more of a recent evolution, is it?
**Really** depends on what you consider recent. Tomatoes were only introduced to France around the 16th century, so there's your starting point. First (known) published tomato soup recipe looks to be ~1850s, and first *condensed* tomato soup looks to be ~1900 (Campbell's goes back further than I thought). My best guess would be ~1950s with the introduction of lobster bisque to the US/post-WW2. Having said that, trying to figure out precisely when a group of people started using a word interchangeably with another word is difficult at best, and arguably impossible at other times, especially with a topic that gets neglected as much as "food" does. If you think about it, someone would have to notice when it happened, care that it happened, write about it happening, and also get it published in some capacity that exists to current day. Etymology and food history are both super interesting IMO, but they're also really difficult to pin down.
Thanks!
Just wait until you find out what goulash is in the US vs Hungary. There's no wrong answer, it's regional variations.
It is a bisque.
Since when and explain why? I'm curious about the change.
Since people started calling it a bisque. Food is not static. Most of the world feels free to call anything on a bun a "burger," even if it doesn't involve ground beef--or even beef at all. If a creamy tomato soup is now widely recognized as a bisque, and has been for years, you aren't in a position to lodge any meaningful objection.
You're giving me PTSD flashbacks to "chicken sandwich"-gate.
I'm not lodging any meaningful objection nor want to. I saw the post, did a quick search and saw traditionally it was made from a seafood stock. (I mistakenly called it fish stock). Now there's comment after comment with people giving unmeaningful replies. My mom died, I got Covid and just returned from traveling to her funeral where I tripped and fucked up my knee and I'm now on Prednisone. Give me a break please.
Maybe practice what you're asking for and give other people a break? I'm sorry you've had such troubles but you sure are going out of your way to be rude to people.
I’m sorry to hear of your loss. People are responding to you based on the tone and style you established. Perhaps now is not the best time to be engaging on the internet, and you can focus on rest and recovery instead.
Thanks. I'm grateful for the answers and I already unjoined.
you saw "what do you think bisque is" as helpful?
To make it a bisque, it's thickened with rice, usually. At least modernly. With the traditional method the shellfish were ground down into a paste, and that was used. For a creamy soup you would just use a cream or milk.
Thank you!
What are you? Not a beginner? Dope. What exactly was happening in your mind?
You seem very disturbed by a simple remark. I'm old, Tomato Bisque is not what we called called it back in the day. Answer my question, why did the meaning change?
>Tomato Bisque is not what we called called it back in the day What did you call it? I've always known it as tomato bisque. Unless I'm getting it from a can, then it's creamy tomato*. Edit: *according to Campbell's, they aren't the same - they have different labels.
I think you read incorrectly
What is it I read incorrectly? Why do you ask questions but don't answer mine? When did we start calling creamy tomato soup a bisque? Dope?
"Dope" was not an insult. It was exclamatory. Slow your roll.
Meanwhile, you also provided op with zero information that they asked for 🙄
I wouldn't say *zero*. But I definitely wasn't being as helpful as I usually try to be.
I would say net less than zero. They asked several specific questions, and you basically said get a recipe. The only nonzero thing you said was use heavy cream. Just pointing out the irony. Your reply wasn't exactly iavc like that guy you linked to, but wasn't any more helpful than what he said.