Some kind of jug

I sent a work colleague into the soup emporium for my soup today, slightly aprehensively I waited outside, casting an occasional eye into the shop i noticed that there was a jug being used (instead of the tried and trusted ladle of joy ™, after a short interregation i found out that it was some kind of "ran out of soup" situation.

Aaaaaanyway;
this small diviation from the norm makes no difference to the overall experience of the brown stuff, although having said that, it is slightly on the cold side.
The taste is there, its rich and full of flavour, just what you need on these cold days.

The combination of pork crackling (please see below) and Chilli Beef however, mix about as well as oil and water, you allow one taste to come in, then a few seconds later, the second coms strolling along as if completely unrelated, like an arguing couple.  Though the physcial arrangement of these items makes for good scooping!

Out of 11

• Taste: 9
• Texture: 7
• Bouquet/Aroma: 6
• Heat - Temp: 5
• Heat - Chilli: 6
• Brownness: 7
• Beef content: 6

Dipping choice for today: "Quality" Pork Crackling by Green Top Snacks.  The inclusion of the word Quality always raises an eyebrow.  To feel that the company must state that these products are Quality suggests that if this statement where not made, then the quality would not be sufficient, or that by buying this particular variety of Pork Crackling, then you're avoiding the non-quality version.  I remain doutful that the word "Quality" has holds any weight in this instance.

Days since "the spillage" and I've still not cleaned my keyboard: 50.  Having just come back from a visit to our local pub for lunch, this situation is unlikely to be resolved this afternoon.

OCBBD

Obsessive Chilli Beef Blogging Disorder.

It sounds like it's  a problem, but it's not really.  I can get on with my life as normal, it's just that for 10 minutes per day, i use up my lunch hour buying, consuming then reviewing this soup.  Some people read it and make nice comments, some people say they will read it, but never do.  I suspect that some people must think I've completely lost my mind.

But if truth be known, I just enjoy writing non-sense, about the same thing, everyday.  So when that person i've not seen for a month or two asks me "are you STILL writing about soup?", I can cheerfully announce "yes!".

Whether that person is left feeling impressed or concernde, i care not.  But at least my concerted efforts may have sparked a reaction, and they may do something different in their lives to make someone else smile.

Damn!  The soup has already almost gone as I've been writing this.  The review was all based on the very last mouth full in my cup.  I'm getting pepper *couch* and oxtail.  It's quite gloopy, but hey, it's still amazing...

Out of 11

• Taste: 9
• Texture: 9
• Bouquet/Aroma: 7
• Heat - Temp: 8
• Heat - Chilli: 8
• Brownness: 9
• Beef content: 6

Dipping choice for today: Cheddar cheese flavous pretzels by Penn State.  Not sure how this is going to go, because there really isn't much surface area to hold any soup.

Days since "the spillage" and I've still not cleaned my keyboard: 49, almost there...

Curry hangover

My stomach is making noises not entirely dissimilar to that of a large old creaking tanker moored at the docks of some aincient quiet port.  For this i blame the 'new chef' at my local curry takeaway.  How can they change the recipie for Chicken Tikka Rogon Josh?  It's gone from this amazingly inviting bright red affair, to a more standard, oily, normal curry colour.  Tasted nice and was all gone in the end though.

Anyway, i digress...

The Chilli Beef is fantastic today.  Seems like it's been slow cooking all weekend.  It's very thick and this always (usually) runs in parrallel with exquisit flavour. Today is no exception.

Out of 11

• Taste: 10
• Texture: 9
• Bouquet/Aroma: 7
• Heat - Temp: 9
• Heat - Chilli: 8
• Brownness: 10
• Beef content: 7

Dipping choice for today: Hand cooked strong cheese and onion by REAL.

Days since "the spillage" and I've still not cleaned my keyboard: 48, i think if anything was going to grow in there, it would have done so by now.

Now, I digest...

Simple Soup Theory

Let's suppose we are concerned with understanding the entanglement of an Chilli Beef serving pair created at "spoilt for choice", in Bootle. The servings fly off in opposite directions but their properties in some sense remain correlated. They are said to be entangled and it is as if they behave like one soup.

Now in string theory it takes 10 spacetime dimensions (plue or minue one) to create fermions- in this case an chilli/beef pair. It is claimed that 6 of the space dimensions must compactify for the beef shreds to exist in 3-d space.

One idea is communication via extra dimensions, which leads to a time-like/space-like issue. The other idea is the "stringy thread" connecting the chilli/beef pair. If such a connection existed, and is assumed to be an actual material connection rather than a channel for messenger taste particles, then the dimensions thru which they are connected become irrelevant - they could be the normal 3+1d without any call to extra dimensions. What I'm then positing instead is some non-local/souperluminal connection via this "thread" that instaneously transmits information from one serving of soup, to another, on the other side of Bootle (or vice versa).

Essentially I am theorizing that the Chilli Beef is really acting as a single particle that is extended over a macroscopic distance in 3+1d space, and that the apparent EPR causality violation is due to information traveling from one "end" of the extended taste particle to the other.

Soup tastes good today.

 Out of 11

• Taste: 9
• Texture: 8
• Bouquet/Aroma: 7
• Heat - Temp: 9
• Heat - Chilli: 8
• Brownness: 7
• Beef content: 8

Dipping choice for today: Hand cooked sae salt and Balsamic vinegar by Marks and Spencers.  The vinigar works well and the sea salt always helps.

Days since "the spillage" and I've still not cleaned my keyboard: 45

Quite spicy, tastes wierd

Oh god man, the taste of the soup fluctruates as much as my mood.  Todays soup tastes wierd.  Not helped by the fact it had been sitting there waiting for a new owner for some time. The level of spice is there, but it just tastes unconventional... It's not all that bad and at the time of writing it's almost all gone, but I can't help but wonder what went wrong in the spolies world of soup creation.

Out of 11

• Taste: 6
• Texture: 6
• Bouquet/Aroma: 7
• Heat - Temp: 5
• Heat - Chilli: 8
• Brownness: 5
• Beef content: 8

Dipping choice for today: Fire roasted Tortillas by Marks and Spencers.  The strap line for this is "Hey ho to Mexico".  Marvelous.  I expect big things from this combination.
There was a late offering of a Cheese taster, again from Marks and Spencers, this was not a happy meeting between the corn and maze based snack and todays strange soup.

Days since "the spillage" and I've still not cleaned my keyboard: 44

Sublime Soup Symetry

They've sorted it out today.  Wow!
I'm painfully aware that the ingredients must be the same each time, but it's the balance that's the problem.  There must be oxtail soup in it, but i can't taste it; pepper too, it's there, but it all the components have been mixed into a sublime soup symetry ™. 

I was in a foul mood today, this soup has (and my expectations where putting it under tremendous pressure) really made me feel better.  Dare I say, happier.

Out of 11

• Taste: 11
• Texture: 9.5
• Bouquet/Aroma: 9
• Heat - Temp: 9
• Heat - Chilli: 9
• Brownness: 5
• Beef content: 9

Dipping choice for today: Mexican Chilli by McCoys.

Days since "the spillage" and I've still not cleaned my keyboard: 43

n.b.  I can also taste a can of tomarto soup in there somewhere...  It's things like this that affect the brownness...

and then there's todays CB

I've never written so many words about soup in one day.  Not sure if it's even safe for me to see if i have any more random splashy food references left...  Oh not, wait, there's one.

Todays soup tastes better than yesterdays; could the soup have knows that i was going to parade it around like a prize heifer, and in retort, change it's taste structure to a more bland tasting one?  Perhaps not.  But i certainly do believe that the introduction of a blow and a spoon for which to eat it, made a big difference to the taste.
Maybe the cooling down and the reheating process changed some things too, we'll never know.

Out of 11

• Taste: 8.5
• Texture: 7
• Bouquet/Aroma: 7
• Heat - Temp: 7
• Heat - Chilli: 6
• Brownness: 6
• Beef content: 7

Dipping choice for today: Salt and Malt vinigar crinkles by walkers