Cookbook talk:Le Tourin (Garlic Soup)

Edit history
* (cur) (last). . M 00:02, 29 Oct 2002. . Olivier * (cur) (last). . 13:47, 27 Sep 2002. . Maveric149 (Wikified) * (cur) (last). . 13:46, 27 Sep 2002. . Maveric149 (moving attrib to the top of talk) * (cur) (last). . 13:37, 27 Sep 2002. . Quintessent


 * Well, geez, how about telling us how much water to add? A cup?  4 cups?  A tablespoon?  A "lot"?  A "little"?  That seems like a pretty vital ingredient to leave out of the measurements!66.1.40.242 17:10, 29 Jun 2004 (UTC)

VfD discussion
This is a worthless recipe taken from a very unreliable source, apparently almost word for word from a Net source. The quantities are approximations added by various readers and there is no quantity for the water, the most important ingredient. I have just consulted my magisterial 1960 edition of the Larousse Gastronomique and there is no mention of this soup amongst its hundreds of soup recipes. It is similar to various old onion soup and garlic soup recipes, but without further info about the ingredients it should be deleted. A web search turns up a real recipe for this soup that sounds excellent, but from a restaurant in Canada. Here is the link to that recipe.

http://www.gumbopages.com/food/french/garlic-soup.html

Go there, then compare that version with this weird entry here -- which almost certainly was inserted by someone out of vanity or for testing the system.66.1.40.242 01:19, 14 Jul 2004 (UTC)


 * Sorry, I keep forgetting that I have to log in a second time if I go to Wikibooks from WP -- it's a dumb system....Hayford Peirce 01:27, 14 Jul 2004 (UTC)
 * I have to disagree, I don't think this is a speedy delete candidate. I'd like to remind our users that any module on a wiki can be edited, so if you dislike a particular incarnation of a recipe, and has find another, feel free to change the page.  Recipes are not covered by copyright; but be carefull, as any descriptive text (rather than lists of ingredients and procedural steps) is covered by copyright protection. Gentgeen 09:40, 15 Jul 2004 (UTC) (ps: I linked to the module in question and removed descriptive narative of the location)


 * Well, I could always try to fiddle the recipe to what seem to be appropriate ingredients, but I find it strange that someone would dump this useless recipe here in the first place. And it has almost *no* history in French culinary arts that I can find.   It's really just a garlic soup recipe.  Or a quick onion soup.  Anyway, let's wait and see if there are any other comments on the situation.Hayford Peirce 18:56, 15 Jul 2004 (UTC)

10-12 cloves of garlic
I changed mention of 12 cloves of garlic to 10-12 cloves of garlic. The reason I have done so is as follow. Initially, this recipe had no mention of quantities. Later, Gentgeen added them as a guess as 10 cloves. Eadmund came along and changed the quantity of garlic from 10 to 12. He/she didn't explain why the change was made. While it's possible he/she tested the recipe and found 12 was best, this seems unlikely.

The edit which changed 10 to 12 cloves was part of a series of edits to refine recipes to a style that Eadmund prefers. Some of these were useful such as fixing spelling mistakes and changing dividers like 1/2 to the integral form, some of these were okay such as changing Tablespoon to Tbsp. but quite a number of these were disruptive, removing any metric measurements (and replacing them with imperial when the recipe did not already include imperial), removing the Fahrenheit F from degrees etc. Nearly all of these have now been reverted, one of the last was in the Pavlova recipe which I carried out and which was how I came across Eadmund's edits.

Given this history, we can expect that far more likely, Eadmund has never tried this recipe and only changed the 10 cloves to 12 cloves because he/she somehow felt that 12 cloves was more imperial then 10 cloves which I guess he/she felt was too metric... I don't know but I'm guessing Eadmund is a conservative Brit. If the original author of this recipe has specified 10 cloves, I would have completely removed the 12 cloves but since it was a guess, I decided to leave Eadmund's recommendation even though the reason most likely has nothing to do with any actual experience, simply a preference for the number 12 to 10... Nil Einne 13:24, 25 April 2006 (UTC)

results
I gave this a shot, and it turned out a bland. I found that by replacing some of the water with chicken stock, and adding more salt, it was more palatable. But it wasn't very garlicy, and it really didn't have much flavor. The texture and appearance was good, however. I probably over-cooked the garlic.