tag:blogger.com,1999:blog-4136543806825516181.post1161668548239811892..comments2021-08-30T12:27:22.830-07:00Comments on Amy Dishes: The Holy Grail of SoupsUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4136543806825516181.post-82784016411088804842011-10-26T09:32:26.942-07:002011-10-26T09:32:26.942-07:00Ooh, another great tip. Thanks, @Anonymous!Ooh, another great tip. Thanks, @Anonymous!AmyDisheshttp://www.amydishes.comnoreply@blogger.comtag:blogger.com,1999:blog-4136543806825516181.post-53917971341824386002011-10-26T06:34:12.468-07:002011-10-26T06:34:12.468-07:00A friend of mine thought perhaps they used grated ...A friend of mine thought perhaps they used grated cheddar cheese curds. They don't melt as readily as regular grated cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4136543806825516181.post-28951724783496159582011-04-18T11:22:39.092-07:002011-04-18T11:22:39.092-07:00@ Copy Editor - Oh my! What a delight to find a po...@ Copy Editor - Oh my! What a delight to find a possible discovery in the case for the Glenwood tomato soup. I will definitely have to try this tactic and get back to you. Thanks so much for the post!AmyDisheshttps://www.blogger.com/profile/12985075465073471974noreply@blogger.comtag:blogger.com,1999:blog-4136543806825516181.post-65781168297751791132011-04-17T22:06:43.286-07:002011-04-17T22:06:43.286-07:00Hello. I found your blog while trying to find a re...Hello. I found your blog while trying to find a recipe for the Glenwood's tomato cheese soup. After I'd invented my own recipe and given up on copying theirs, a friend suggested that soaking the cheese in vinegar overnight before you make the soup changes the cheese's protein structure so it doesn't melt. He didn't say what kind to use, but I bet balsamic would taste good. If Copy Editorhttps://www.blogger.com/profile/18152273437083075422noreply@blogger.com