>How the frick a soup place can serve 10+ flavor of soup every day? Unless its frozen crap and the point was that it was fresh made.
Youre just a moronic NEET who knows nothing outside their moms basement. Places like this, and bakeries for example, get up at ungodly hours of morning to start making fresh products for the masses.
>what is high-volume
Restaurants like this in NYC are moving quantities of food that would cause you to freak out.
You guys are dumbasses, the variance is the problem. The logistics alone of having 10 pots on a kitchen the size of a NYC rent, we are talking about a 20+ cook operation. I am pretty sure the soup nazi shop isn't remotely that big, he is basically the lone cook.
I live in the largest city in my country and any place that does soup has at most 4 types. Any kitchen would struggle past 5 types of soup with 2 soup kinds of soup base. Larry David is full of shit.
3 months ago
Anonymous
>I live in the largest city in my country
Stopped reading there. This show was based in America, so if youre outside of America youre opinion is invalid. You probably live in a third world country anyway.
3 months ago
Anonymous
Any kitchen in the world would have more space than NYC because the rent per size is cheaper, but the density stays the same as so the demand. So the fact you loonies are claiming that happens in New York city is even crazier.
3 months ago
Anonymous
Nah
3 months ago
Anonymous
no they wouldn't. you're an idiot. there's a kitchen like 5 blocks from me that has more than 10 soups.
3 months ago
Anonymous
Frozen stuff then like I explained on my first post, sorry anon its shit. Any place can do frozen food in bulk and a lot of variance.
3 months ago
Anonymous
no, its not frozen. i know how that kitchen runs
here's another picture of your impossible kitchen that is breaking your feeble mind
3 months ago
Anonymous
I live in a city of <300000 and there’s a soup and sandwich spot downtown that has about 10 soups per day. They do reuse any leftovers the next day, but its not exactly an intensive food to make. Cook it, move the soup to a warmer, wash the pot, next soup. Times this by 4 burners and you can have a dozen soups before lunch.
3 months ago
Anonymous
They cut corners, the point is you can't do it fresh every day, not 10 types.
3 months ago
Anonymous
>t. has only ever eaten at McDonalds
3 months ago
Anonymous
Just because YOU cant doesnt mean THEY cant, youre just a loser.
3 months ago
Anonymous
>They do reuse any leftovers the next day,
you are the closest so far to how its done
anyone saying its 10x fresh every morning simply has no clue
3 months ago
Anonymous
>largest city in his country >can only afford 4 soups
>20+ cook operation
almost no restaurants have that many cooks, soup is basically the least labor intensive thing you could choose to specialize in. you don’t know what you’re talking about
>the variance is the problem
Not really. Soup is probably the easiest food to make in bulk. Also they probably just make huge batches in the morning and when it runs out they close, hence the line. Dont tell me youre dumb enough to think theyre open all day making soup to order. Its obvious you know nothing of the New York food scene. >I am pretty sure the soup nazi shop isn't remotely that big, he is basically the lone cook.
Source: This was revealed fo me in a dream
>The logistics alone of having 10 pots on a kitchen the size of a NYC rent >a 20+ cook operation
Are you fricking moronic?
I live in an apartment with a 4 burner stove and could whip up 4 huge soups easily within an hour (given the ingredients). 10 burners isn't a lot of space for a commercial kitchen
Most restaurants easily have well over 30 items on their menu at any given time with a crew of 2 - 5 chefs/cooks and they run daily with efficiency. 10 soups is fricking nothing for a kitchen THAT MAKES NOTHING BUT SOUP.
Jesus Christ man.
this isn't even unbelievable. there's lines down the block. i know in hodunk nowhere hicksville bumfrick town where you're from a restaurant only sells like 1 soup a day, but NYC is pretty big
A commercial kitchen absolutely could have 10 large soup pots simmering in the back plus a few pans cooking ingredients. It's probably a less complex operation than most decent bakeries.
>20+ cook operation
almost no restaurants have that many cooks, soup is basically the least labor intensive thing you could choose to specialize in. you don’t know what you’re talking about
You know the size of a soup pot? How the frick can you do 10 of them in a kitchen while having space to cook everything else because you damn sure can't sell soup only and be profitable. Soup Nazi was supposed to be like a mah and pah deli but soup wasn't it? No way they had TEN. Larry lied.
>The soups were made in Yeganeh's industrial kitchen in Linden, New Jersey.[6] Yeganeh licensed his recipes, name, and likeness to the company. Franchises were provided with some 45 soup varieties in 8 lb (3.6 kg) bags available in rotation.
aaaand the mystery has been solved. it was a warehouse making 45 soups at a time in giant batches that were then bagged up and distributed in 8 lb increments to be served NOT FRESH to the customers at a later time
thanks for playing all you smug frickers
3 months ago
Anonymous
its not frozen you moron and soup actually tastes better after a day in the fridge it enhances the flavors
3 months ago
Anonymous
that was after he franchised, which happened after the show. it was originally one shop, it didnt have the warehouse operation
>while having space to cook everything else
That’s where you went full moron. It’s a soup restaurant that only serves soup. Do you go to an ice cream cake shop and order the risotto?
You say that as you post a picture of a place that can hold at most three pots that size.
>largest city in his country >can only afford 4 soups
damn how poor is your country?
Not a affordability issue, its a logistical one.
no, its not frozen. i know how that kitchen runs
here's another picture of your impossible kitchen that is breaking your feeble mind
I count 5 pots, together with that other picture the anon posted I know the counter is not that big and its pretty much ends on the limit of the picture.
The original place served FIVE types as I originally claimed, making me right the whole time unless you can provide a picture that proves otherwise. You gays are a bunch of city slicker larpers.
3 months ago
Anonymous
you could do ten if you were just open through lunch. shit you could do ten in that set up as well, you just run out through the day. but here's why you're stupid.
it doesn't matter if its 5 or 10. if its five its a bit easier but you're still making soup in the back as the rest is being made. you're still dealing with having a bunch of pots cooking, because they have to be replaced. your issue is with having so many pots, but it doesn't solve the problem because of volume. if you have 6 burners you can manage 10 soups. sometimes you run out of one, whatever. its certainly possible
3 months ago
Anonymous
It does matter if its 5 or 10. Five is realistic for a lunch time place aimed at mid level office workers in the 90s. You can't make 10 types on the bulk NYC demands if you want them all to be fresh and pristine every day. Larry David is a damn liar.
3 months ago
Anonymous
of course you can. some of these would share stock, so you're just varying certain ingredients you can add before serving. this is really not hard
>The soups arrive once a week, flash-frozen and transported from Yeganeh's own soup laboratory in Piscataway. On average, about a hundred gallons of soup are thawed, steamed and served fresh daily.
yeah buddy you arent cooking a hundred fricking gallons a day in your pic related. are you high
you are correct to ask this question, and here is a list of people that never worked in the industry
>what is high-volume
Restaurants like this in NYC are moving quantities of food that would cause you to freak out.
>How the frick a soup place can serve 10+ flavor of soup every day? Unless its frozen crap and the point was that it was fresh made.
Youre just a moronic NEET who knows nothing outside their moms basement. Places like this, and bakeries for example, get up at ungodly hours of morning to start making fresh products for the masses.
this isn't even unbelievable. there's lines down the block. i know in hodunk nowhere hicksville bumfrick town where you're from a restaurant only sells like 1 soup a day, but NYC is pretty big
A commercial kitchen absolutely could have 10 large soup pots simmering in the back plus a few pans cooking ingredients. It's probably a less complex operation than most decent bakeries.
its weird because these same people are able to call out the inconsistencies in the bear cooking show with that guy form shameless
Wasn't this episode based on a real soup shop in NYC that was extremely popular for its great soup? I would doubt it is frozen soup, I'd think he makes daily batches and the popular soups run out fast.
It basically just means normal/standard but people are used to saying medium in regards to food/beverage sizes.
Also maybe there's some negative psychological effect of doing Small/Large versus Medium/Large. Like it makes you think that the "Large" isn't really that big and you're getting ripped off.
Black Bean isn't a soup, split pea isn't a soup, tomato rice isn't a soup. See where I'm going with this?
Put anything in enough liquid and it's a fricking soup moron.
But those are all common soups, while Jambalaya is not. It’s like having chicken noodle soup, potato soup, and crab bisque followed up by fricking… deep dish pizza soup
>deep dish pizza soup
Would not work as a soup.
Jambalaya does work as a soup, the ingredients that make up Jambalaya are already used in the soup nazi's other soups. >meat >seafood >rice >stock >vegetables >spice/seasoning
It's not some outlandish shit like a cheeseburger soup, it's common soup ingredients with a southern creole flavor, making it a Jambalaya Soup.
>it’s just jambalaya but you don’t cook off the stock which is the entire reason it has so much flavour
Lol, recipes for poorly made versions of food shouldn’t even exist
it would still have the flavor. it just has more broth. the stock still gets absorbed there's just more liquid. you're an idiot if you think this creates LESS flavor somehow
All food 'scenes' are overhyped like this i find. As long as you go to a decent place, it will generally be good.
Like the Japanese food in Japan is not mindblowingly better than a good Japanese restaurant local to my country. I was hoping it would be, but it wasnt.
People just hype shit up because they want their experience of the world to matter more than yours.
New York pizza is the most mediocre shit I've ever tasted in my life.
Rockefeller Burger at Rockefeller's plaza though, that was good.
If you aren't afraid of shitting your guts out, Mexico City's street tacos are the best shit ever though.
>Soup curry (スープカレー, sūpu karē): Soup curry, a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. Popular in Hokkaido.
sure it can be
It would be like drowning pasta in tomato sauce and declaring it soup.
no jambalaya is easy mode
gumbo uses ground up sassafras leaves which ruin the dish if not added at the right time and as dark a roux as you can get without burning it, very easy to make a bad gumbo
i think the writers confused it with gumbo, which is pretty common to non-southerners. especially from writers that have never been down south besides maybe Florida
>mulligatawny
shitty Indian slop >crab bisque
fine >turkey chili
not really a soup, but fine >jambalaya
not a soup >black bean
too bland >chicken broccoli
fine >clam bisque
already have a crab bisque, this should be clam chowder >split pea
should be an option for ham >French onion
classic, fine >mushroom barley
fine >tomato rice
kind of bland but okay
>take phone order >no one turns up to pick up and pay for it >profit lost
That's why moron, there was no paypal or instant over the phone transactions in nineteen-ninety-whenever this was filmed. Soup Nazi had no recourse to follow up on every jackass that stiffed him over a phone order.
sorry to break this to you, but they definitely had to-go orders back in the 90s. especially with places that had all the food ready and all you needed to do is scoop it into a cup. the little detail to put this on the sign was to show he was a dick, even when he had a designated man on the phones
3 months ago
Anonymous
I'm not saying that they didn't have "to-go" orders in the 1990s dickhead. I'm saying that the Soup Nazi is the kind of guy that wouldn't stand for the possibility of being stiffed by no-shows.
>he had a designated man on the phones
The guy on the payphone who is calling out and crossing off items on his list is quite obviously a chef (uniform) ordering ingredients for cooking more soup.
3 months ago
Anonymous
>The guy on the payphone who is calling out and crossing off items on his list is quite obviously a chef (uniform) ordering ingredients for cooking more soup.
nice stretch lol
you didn't have to be "stiffed" by taking to-go orders in the 90s. it literally says "phone orders", which means you still would pay when you arrive (which the to-go person would easily scoop then so you don't lose food). i think this might have even been in the time when you could pay via credit card over the phone. it's very possible that the set designer just put cranky shit on the board and then they had a to-go guy in the background anyway
3 months ago
Anonymous
He's certainly more creative for justifying the sign than just nitpicking the show apart.
3 months ago
Anonymous
did you quote the wrong person?
3 months ago
Anonymous
>which the to-go person would easily scoop then so you don't lose food
DUDE THE ENTIRE POINT OF PHONING IN YOUR TAKEOUT ORDER IS TO HAVE IT IMMEDIATELY READY FOR WHEN YOU PICK IT UP >i think this might have even been in the time when you could pay via credit card over the phone
No, just NO you dummy. That is not how it worked.
3 months ago
Anonymous
>DUDE THE ENTIRE POINT OF PHONING IN YOUR TAKEOUT ORDER IS TO HAVE IT IMMEDIATELY READY FOR WHEN YOU PICK IT UP
they literally have the food on heaters right there. it was pointing out the dumb idea that the soup nazi would be "worried" about losing money if someone didn't show up. why the frick are you seething
3 months ago
Anonymous
and what would be the benefit of taking phone orders when they have a line out the door + everything is a fricking soup so already ready to go
3 months ago
Anonymous
>everything is a fricking soup so already ready to go
Exactly the point made earlier. you wouldn't lose money if you had the big order ready if the to-go person took care of it
3 months ago
Anonymous
>even when he had a designated man on the phones
It's possible that he only takes phone orders from qualified clientele, like businesses/business execs
3 months ago
Anonymous
it's also possible the guy is taking orders for blowjobs out back as a side gig for the soup nazi. or it's just a lot of random parts like writers, directors, set designers, etc making these things and some things don't make sense but autistic anons still discuss it 30 years later. could be that too
I feel like it would have made more sense for Newman being friends with the Soup Nazi than Kramer. Kramer's quirks would annoy him, while Newman takes food very seriously and is a very loyal customer. Maybe could relate to the grind of the mail too.
>deep dish pizza soup
Would not work as a soup.
Jambalaya does work as a soup, the ingredients that make up Jambalaya are already used in the soup nazi's other soups. >meat >seafood >rice >stock >vegetables >spice/seasoning
It's not some outlandish shit like a cheeseburger soup, it's common soup ingredients with a southern creole flavor, making it a Jambalaya Soup.
>deep dish pizza soup
Would not work as a soup.
Jambalaya does work as a soup, the ingredients that make up Jambalaya are already used in the soup nazi's other soups. >meat >seafood >rice >stock >vegetables >spice/seasoning
It's not some outlandish shit like a cheeseburger soup, it's common soup ingredients with a southern creole flavor, making it a Jambalaya Soup.
that would just be gumbo, like the other anon said. the stretch you anons are making would just be easier and less confusing to make gumbo with a couple more ingredients than to make a watery jambalaya
technically you could say the same thing about a ham sandwich
>technically you could say the same thing about a ham sandwich
Lettuce doesn't work in a soup, neither does bread, mayonnaise, pickle or mustard. If you added chicken stock to a ham sandwich you'd just have a soggy sandwich.
Jambalaya is made out of sausage, shrimp, rice, tomatoes, onions, peppers and spices. All of its ingredients work in a soup and if you add a broth to them their flavors will meld into the broth.
Jambalaya is a dish that very easily and logically converts into a soup. Its also a funny word for Newman to say.
you are correct to ask this question, and here is a list of people that never worked in the industry
[...]
[...]
[...]
[...]
its weird because these same people are able to call out the inconsistencies in the bear cooking show with that guy form shameless
you didnt make it right if broth is remaining
in fact that would be DISGUSTING
>pricing soup by the ounce >each soup has the same price despite consisting of different ingredient combinations
great so i'm paying for water. i can get water from my tap for free, thank you very much
places like this ask that customers know their order because they are high-volume and don't want to waste time naming and explaining each option
portillo's drive thru is like this, no visible menu, you're supposed to know what you're ordering so the huge line can clear out quick
jambalaya can be a soup, and you can get a good one in NYC
The duality of israelites.
It's not a soup anon..you must be thinking of gumbo
Gumbo has a variation in ingredients. you can make Jambalaya soup. it exists. google it right now
If you're eating soup, it's not Jambalaya.
*Gipsy Kings starts playing*
i never heard gipsy kings play a second line, you got your culture mixed up
It's Bamboleo, you homosexual.
ONE LARGE CHILLI AND SEA BASS PLEASE
How the frick a soup place can serve 10+ flavor of soup every day? Unless its frozen crap and the point was that it was fresh made.
>what is high-volume
Restaurants like this in NYC are moving quantities of food that would cause you to freak out.
there's an ice cream place that has like 31 one flavors. can't remember what its called
Cherry popper ice cream
Heard about that. Think it's run by a trust fund.
GET OUT OF HERE, CAN'T YA SEE WE'RE CLOSED
>How the frick a soup place can serve 10+ flavor of soup every day? Unless its frozen crap and the point was that it was fresh made.
Youre just a moronic NEET who knows nothing outside their moms basement. Places like this, and bakeries for example, get up at ungodly hours of morning to start making fresh products for the masses.
You guys are dumbasses, the variance is the problem. The logistics alone of having 10 pots on a kitchen the size of a NYC rent, we are talking about a 20+ cook operation. I am pretty sure the soup nazi shop isn't remotely that big, he is basically the lone cook.
its a real shop in new york. like it existed. i would guess some of these soups use the same broth base. you can make the soup in pieces.
I live in the largest city in my country and any place that does soup has at most 4 types. Any kitchen would struggle past 5 types of soup with 2 soup kinds of soup base. Larry David is full of shit.
>I live in the largest city in my country
Stopped reading there. This show was based in America, so if youre outside of America youre opinion is invalid. You probably live in a third world country anyway.
Any kitchen in the world would have more space than NYC because the rent per size is cheaper, but the density stays the same as so the demand. So the fact you loonies are claiming that happens in New York city is even crazier.
Nah
no they wouldn't. you're an idiot. there's a kitchen like 5 blocks from me that has more than 10 soups.
Frozen stuff then like I explained on my first post, sorry anon its shit. Any place can do frozen food in bulk and a lot of variance.
no, its not frozen. i know how that kitchen runs
here's another picture of your impossible kitchen that is breaking your feeble mind
I live in a city of <300000 and there’s a soup and sandwich spot downtown that has about 10 soups per day. They do reuse any leftovers the next day, but its not exactly an intensive food to make. Cook it, move the soup to a warmer, wash the pot, next soup. Times this by 4 burners and you can have a dozen soups before lunch.
They cut corners, the point is you can't do it fresh every day, not 10 types.
>t. has only ever eaten at McDonalds
Just because YOU cant doesnt mean THEY cant, youre just a loser.
>They do reuse any leftovers the next day,
you are the closest so far to how its done
anyone saying its 10x fresh every morning simply has no clue
>largest city in his country
>can only afford 4 soups
damn how poor is your country?
>20+ cook operation
almost no restaurants have that many cooks, soup is basically the least labor intensive thing you could choose to specialize in. you don’t know what you’re talking about
>the variance is the problem
Not really. Soup is probably the easiest food to make in bulk. Also they probably just make huge batches in the morning and when it runs out they close, hence the line. Dont tell me youre dumb enough to think theyre open all day making soup to order. Its obvious you know nothing of the New York food scene.
>I am pretty sure the soup nazi shop isn't remotely that big, he is basically the lone cook.
Source: This was revealed fo me in a dream
>The logistics alone of having 10 pots on a kitchen the size of a NYC rent
>a 20+ cook operation
Are you fricking moronic?
I live in an apartment with a 4 burner stove and could whip up 4 huge soups easily within an hour (given the ingredients). 10 burners isn't a lot of space for a commercial kitchen
Most restaurants easily have well over 30 items on their menu at any given time with a crew of 2 - 5 chefs/cooks and they run daily with efficiency. 10 soups is fricking nothing for a kitchen THAT MAKES NOTHING BUT SOUP.
Jesus Christ man.
>20+ cook operation
we cook each soup individually to order. problem?
You make 4, stick them in bain maries, and do 4 me. What a fricking kitchenlet
ALSO I AM NOT SEEING ANY ACTUAL WORLD CLASS SOUP RECIPES BEING POSTED SO ALL OF YOU ARE BANNED FROM MY THREAD FOR LIFE. NEXT.
after his grilled cheese video everything he does has to be second guessed
but i promise this is a good soup
its soup... you put the ingredients in and dont let the fricking vats boil over its not rocket science
>20 cooks to watch soup
lmao, have you ever cooked before?
Say what you will about the soup nazi, but I bet the food truck always ran on time.
>20+ cooks to make fricking soup
>we are talking about a 20+ cook operation
Only 20? You need at least 5 cooks per pot of soup, so that's 50+, have you ever cooked before?
this isn't even unbelievable. there's lines down the block. i know in hodunk nowhere hicksville bumfrick town where you're from a restaurant only sells like 1 soup a day, but NYC is pretty big
A commercial kitchen absolutely could have 10 large soup pots simmering in the back plus a few pans cooking ingredients. It's probably a less complex operation than most decent bakeries.
You know the size of a soup pot? How the frick can you do 10 of them in a kitchen while having space to cook everything else because you damn sure can't sell soup only and be profitable. Soup Nazi was supposed to be like a mah and pah deli but soup wasn't it? No way they had TEN. Larry lied.
here is a picture of the real place this was made from. as you can see, they are doing very well serving soups
How long was the photographer banned after this?
you dont enter the store, order from sidewalk
look at the signed picture on the left
maybe he's mellowed out
>The soups were made in Yeganeh's industrial kitchen in Linden, New Jersey.[6] Yeganeh licensed his recipes, name, and likeness to the company. Franchises were provided with some 45 soup varieties in 8 lb (3.6 kg) bags available in rotation.
aaaand the mystery has been solved. it was a warehouse making 45 soups at a time in giant batches that were then bagged up and distributed in 8 lb increments to be served NOT FRESH to the customers at a later time
thanks for playing all you smug frickers
its not frozen you moron and soup actually tastes better after a day in the fridge it enhances the flavors
that was after he franchised, which happened after the show. it was originally one shop, it didnt have the warehouse operation
>while having space to cook everything else
That’s where you went full moron. It’s a soup restaurant that only serves soup. Do you go to an ice cream cake shop and order the risotto?
What is so hard to imagine about 2 rows of 5 pots like in pic rel on burners in a busy kitchen?
How would you feel tomorrow evening if you didn't have breakfast?
You say that as you post a picture of a place that can hold at most three pots that size.
Not a affordability issue, its a logistical one.
I count 5 pots, together with that other picture the anon posted I know the counter is not that big and its pretty much ends on the limit of the picture.
The original place served FIVE types as I originally claimed, making me right the whole time unless you can provide a picture that proves otherwise. You gays are a bunch of city slicker larpers.
you could do ten if you were just open through lunch. shit you could do ten in that set up as well, you just run out through the day. but here's why you're stupid.
it doesn't matter if its 5 or 10. if its five its a bit easier but you're still making soup in the back as the rest is being made. you're still dealing with having a bunch of pots cooking, because they have to be replaced. your issue is with having so many pots, but it doesn't solve the problem because of volume. if you have 6 burners you can manage 10 soups. sometimes you run out of one, whatever. its certainly possible
It does matter if its 5 or 10. Five is realistic for a lunch time place aimed at mid level office workers in the 90s. You can't make 10 types on the bulk NYC demands if you want them all to be fresh and pristine every day. Larry David is a damn liar.
of course you can. some of these would share stock, so you're just varying certain ingredients you can add before serving. this is really not hard
>The soups arrive once a week, flash-frozen and transported from Yeganeh's own soup laboratory in Piscataway. On average, about a hundred gallons of soup are thawed, steamed and served fresh daily.
yeah buddy you arent cooking a hundred fricking gallons a day in your pic related. are you high
Obvious b8 is obvious.
you are correct to ask this question, and here is a list of people that never worked in the industry
its weird because these same people are able to call out the inconsistencies in the bear cooking show with that guy form shameless
Wasn't this episode based on a real soup shop in NYC that was extremely popular for its great soup? I would doubt it is frozen soup, I'd think he makes daily batches and the popular soups run out fast.
Stupid flyover white hick piece of shit. Enjoy another 4 years of Dark Brandon.
new york is flyover too, all the way back to its founding when the dutch would fly over it to get to holland in their flying dutchman
tomato rice doesn't sound like soup either
tomato soup served over rice maybe
>Medium and large
>no small
How can something be medium if there is no smaller size?
It basically just means normal/standard but people are used to saying medium in regards to food/beverage sizes.
Also maybe there's some negative psychological effect of doing Small/Large versus Medium/Large. Like it makes you think that the "Large" isn't really that big and you're getting ripped off.
Chili is a soup but seabass isn’t THOUGH
THAT'S A BIG SOUP
>FOR YOU
it's Chilean Seabass
I just googled it. It's a fricking paella.
I love jambalaya, but yeah it's not soup.
it has broth. just put in more broth. now its a soup
No it doesn't. The rice absorbs all of the liquid.
not if you add MORE. too much to absorb. i do that with pilaf if i wanna make it a soup.
>The rice absorbs all of the liquid
Lies.
Source: Ive eaten chicken and rice soup and it was watery af
Sounds like you've never had jambalya
you didnt make it right if broth is remaining
in fact that would be DISGUSTING
see
Its a rice dish, roux, Creole Trinity, and stock based sauce, in which rice is cooked along with meat, sausage and usually prawns.
It's like calling Paella a soup.
I don't like soup.
Soup is for old people
It's a decent way to save your stomach and it's typically healthy. Soup a good.
Black Bean isn't a soup, split pea isn't a soup, tomato rice isn't a soup. See where I'm going with this?
Put anything in enough liquid and it's a fricking soup moron.
Those are all soups though.
No, they are ingredients
>here's your soup bro
But those are all common soups, while Jambalaya is not. It’s like having chicken noodle soup, potato soup, and crab bisque followed up by fricking… deep dish pizza soup
jambalaya is not weird to have as a soup at all. its basically a soup already
It would be like drowning pasta in tomato sauce and declaring it soup.
>It would be like drowning pasta in tomato sauce and declaring it soup.
Yeah and it's called Minestrone
>deep dish pizza soup
Would not work as a soup.
Jambalaya does work as a soup, the ingredients that make up Jambalaya are already used in the soup nazi's other soups.
>meat
>seafood
>rice
>stock
>vegetables
>spice/seasoning
It's not some outlandish shit like a cheeseburger soup, it's common soup ingredients with a southern creole flavor, making it a Jambalaya Soup.
Then it should be called Gumbo, not Jambalaya
I hope you rot for this post.
the difference in gumbo and jambalaya is not solely broth
A solid is just a dense liquid. It's all fluids. Therefore everything in the universe is soup.
Even a song?
Take it away brenda lee
soup shops are a scam. you have to pay out the ass for 2 cups of soup but it takes a pot to fill you up
Get some extra bread, Black person.
I’m pretty sure they meant for it to be gumbo
go on the internet and open a new tab. type jambalaya soup right now and you'll see it can easily be a thing, with recipes and everything
>it’s just jambalaya but you don’t cook off the stock which is the entire reason it has so much flavour
Lol, recipes for poorly made versions of food shouldn’t even exist
it would still have the flavor. it just has more broth. the stock still gets absorbed there's just more liquid. you're an idiot if you think this creates LESS flavor somehow
the original recipe doesn't even use broth or stock. it was water. so variations can improve, as you are used to a better variation clearly
>serves the soup in a bag
bravo soup nazi
>3.99 for 32oz of soup
>the New York food scene
Who you responding to, newbie?
bumming with KWABish
All food 'scenes' are overhyped like this i find. As long as you go to a decent place, it will generally be good.
Like the Japanese food in Japan is not mindblowingly better than a good Japanese restaurant local to my country. I was hoping it would be, but it wasnt.
People just hype shit up because they want their experience of the world to matter more than yours.
This, I’ve been to a mediocre ramen shop in Japan.
godpost
New York pizza is the most mediocre shit I've ever tasted in my life.
Rockefeller Burger at Rockefeller's plaza though, that was good.
If you aren't afraid of shitting your guts out, Mexico City's street tacos are the best shit ever though.
I hate Mr. Newman.
Newman is actually his first name. Newman Seinfeld.
Is stew technically a kind of soup?
Is Japanese Curry technically one too?
Genuinely curious
Curry has roux in it so no.
Stew is soup, curry shan’t ever be a soup
I mean, you could probably make a japanese curry flavored soup, but no japanese curry in and of itself is not a soup.
>Soup curry (スープカレー, sūpu karē): Soup curry, a watery, broth-like curry sauce served with chunky ingredients such as a chicken leg and coarsely-cut vegetables. Popular in Hokkaido.
sure it can be
you guys are really stupid about soup.
Could it be served on a plate instead of in a bowl?
If the answer is yes, it's not soup.
>Jambalaya Soup
>not calling it Gumbo instead
no jambalaya is easy mode
gumbo uses ground up sassafras leaves which ruin the dish if not added at the right time and as dark a roux as you can get without burning it, very easy to make a bad gumbo
BEHOLD, A SOUP!!
>adds broth
anything is a soup if you're brave enough
i never had Jambalaya
thank you for blessing us with your valuable knowledge migrant person
i think the writers confused it with gumbo, which is pretty common to non-southerners. especially from writers that have never been down south besides maybe Florida
They had gumbo on the menu. Soup shops can serve things that aren't soup but soup adjacent
don't fricking lie, anon. and they don't have anything else soup adjacent
one could argue chili isn't soup but it's much closer than jambalaya. even fricking panera serves chili along with other soups
>mulligatawny
shitty Indian slop
>crab bisque
fine
>turkey chili
not really a soup, but fine
>jambalaya
not a soup
>black bean
too bland
>chicken broccoli
fine
>clam bisque
already have a crab bisque, this should be clam chowder
>split pea
should be an option for ham
>French onion
classic, fine
>mushroom barley
fine
>tomato rice
kind of bland but okay
how can you judge the soups as being bland without trying them? he's supposed to be a soup genius
>no phone orders
i believe this is because he enjoys the conflict and seeing people scared when they order from him.
>take phone order
>no one turns up to pick up and pay for it
>profit lost
That's why moron, there was no paypal or instant over the phone transactions in nineteen-ninety-whenever this was filmed. Soup Nazi had no recourse to follow up on every jackass that stiffed him over a phone order.
sorry to break this to you, but they definitely had to-go orders back in the 90s. especially with places that had all the food ready and all you needed to do is scoop it into a cup. the little detail to put this on the sign was to show he was a dick, even when he had a designated man on the phones
I'm not saying that they didn't have "to-go" orders in the 1990s dickhead. I'm saying that the Soup Nazi is the kind of guy that wouldn't stand for the possibility of being stiffed by no-shows.
>he had a designated man on the phones
The guy on the payphone who is calling out and crossing off items on his list is quite obviously a chef (uniform) ordering ingredients for cooking more soup.
>The guy on the payphone who is calling out and crossing off items on his list is quite obviously a chef (uniform) ordering ingredients for cooking more soup.
nice stretch lol
you didn't have to be "stiffed" by taking to-go orders in the 90s. it literally says "phone orders", which means you still would pay when you arrive (which the to-go person would easily scoop then so you don't lose food). i think this might have even been in the time when you could pay via credit card over the phone. it's very possible that the set designer just put cranky shit on the board and then they had a to-go guy in the background anyway
He's certainly more creative for justifying the sign than just nitpicking the show apart.
did you quote the wrong person?
>which the to-go person would easily scoop then so you don't lose food
DUDE THE ENTIRE POINT OF PHONING IN YOUR TAKEOUT ORDER IS TO HAVE IT IMMEDIATELY READY FOR WHEN YOU PICK IT UP
>i think this might have even been in the time when you could pay via credit card over the phone
No, just NO you dummy. That is not how it worked.
>DUDE THE ENTIRE POINT OF PHONING IN YOUR TAKEOUT ORDER IS TO HAVE IT IMMEDIATELY READY FOR WHEN YOU PICK IT UP
they literally have the food on heaters right there. it was pointing out the dumb idea that the soup nazi would be "worried" about losing money if someone didn't show up. why the frick are you seething
and what would be the benefit of taking phone orders when they have a line out the door + everything is a fricking soup so already ready to go
>everything is a fricking soup so already ready to go
Exactly the point made earlier. you wouldn't lose money if you had the big order ready if the to-go person took care of it
>even when he had a designated man on the phones
It's possible that he only takes phone orders from qualified clientele, like businesses/business execs
it's also possible the guy is taking orders for blowjobs out back as a side gig for the soup nazi. or it's just a lot of random parts like writers, directors, set designers, etc making these things and some things don't make sense but autistic anons still discuss it 30 years later. could be that too
>turkey chili
as someone who has lived in Texas, that is offensive
omg it probably has beans in it too, anon
i think you've got to be a massive brainlet to get offended at food substitutions. texas is too fat, maybe you guys should eat some turkey.
OP is correct in his assertion, but is autistic
Anon explains that the writers are dumb israelite Yorkers who don't know shit about southern culture
Image proves that gumbo anon was right because there is no gumbo on the menu.
A thread in three acts.
Jambalaya is soup.
>those little cuts of sausage in gumbo
>BRO BURGER KING ALSO SERVES FRIES WHAT THE FRICK ITS BURGER KING NOT FRY KING
I made a great jambalaya the other day. It wasn’t a soup, it came out as a thick / thicc rice dish / stew, which is what I wanted.
I don’t like soup. I’m not a soup guy.
What kind of guy are you?
Ramen & udon tbh ne
Those are soups
there are so many varieties i feel like you're missing your potential as a soup guy
I feel like it would have made more sense for Newman being friends with the Soup Nazi than Kramer. Kramer's quirks would annoy him, while Newman takes food very seriously and is a very loyal customer. Maybe could relate to the grind of the mail too.
>Jambalaya isn’t a soup
Make jambalaya, add chicken broth, bam, its a soup.
technically you could say the same thing about a ham sandwich
see
that would just be gumbo, like the other anon said. the stretch you anons are making would just be easier and less confusing to make gumbo with a couple more ingredients than to make a watery jambalaya
>technically you could say the same thing about a ham sandwich
Lettuce doesn't work in a soup, neither does bread, mayonnaise, pickle or mustard. If you added chicken stock to a ham sandwich you'd just have a soggy sandwich.
Jambalaya is made out of sausage, shrimp, rice, tomatoes, onions, peppers and spices. All of its ingredients work in a soup and if you add a broth to them their flavors will meld into the broth.
Jambalaya is a dish that very easily and logically converts into a soup. Its also a funny word for Newman to say.
So, soup or sex?
Do roaming homosexual Puerto-rican couples really rob you of your antique furniture on the streets of New York City?
my dad gets unreasonably mad when they show up. i think they're hilarious, especially with how scared Kramer gets
They are easily the worst recurring characters on the show. Hell if they were only in one episode they’d be contenders for worst one-offs.
Jerry had every right to push Elaine down, take those soup recipes from her and destroy them.
gravy
my favorite soup
Gravy is objectively a soup.
chicken biryani
my favorite soup
Is soup with croutons a meal?
For me it's cereal, the finest of the soups
Spaghetti and meatballs is my favorite soup.
Looks like one to me
Not jambalaya
Based anon chefs schooling these dummies
But it is jambalaya. You some kind of civvie or something?
>pricing soup by the ounce
>each soup has the same price despite consisting of different ingredient combinations
great so i'm paying for water. i can get water from my tap for free, thank you very much
buying soup is a literal waste of money anyways, who cares about the exact cost
>buy water, drink
>buy cheap ingredients, eat
>walla, you now have soup in your stomach at a fraction of the cost
Are your taste buds burnt out?
I got world class mexican chefs in NYC. They'll make your mammas pussy taste good.
Make sure to tape your toilet seat shut or sewer israelites can crawl up the pipes into your bathroom.
The deli counter at my local supermarket has at least 10 curries and soups available each day so it's definitely possible.
>Jambalaya isn't sou-ACK!
op's pic in bottom right
It's OVER for Jambalaya Soup Deniers
This is my favorite Cinemaphile thread ever. I enjoy the autism of soup v non-soup.
Soup is for whites only.
what an odd thing to say
It's Jambalaya flavoured soup
>single file
>have cash ready
>KNOW YOUR SOUP
You are the fricking soupman, it's your job to know the fricking soups goddamn
places like this ask that customers know their order because they are high-volume and don't want to waste time naming and explaining each option
portillo's drive thru is like this, no visible menu, you're supposed to know what you're ordering so the huge line can clear out quick
My little sister just started getting hair on her jambalaya
Was Kenny Rogers' chicken really that good?
it's the wood that makes it good
It's Popeye's for white neighbourhoods
kool-aid is just jello soup
>grandma mema
For me it's tripe soup, just like moomoo used to make it
t. creole
>nor can you get a good one in NYC
you've probably never even been in the city