Talk:Bisque (food)

message: Is this really necessary? "It is a dish designed for the pretentious and snobby set, who would know what good food really is." 68.91.163.8 22:05, 10 October 2006 (UTC)
thread_title: Untitled

message: What really characterises the preparation of a (seafood) bisque is the use of the shell(s) of the crustacean/shrimp etc. to add flavour to the soup. The cooked mixture is then *strained* to remove the shell pieces, which can't be puréed, and a straining is what characterises a *coulis* - the word used in the definition given as a ref - as opposed to a *purée*. I am going to amend wording to reflect this distinction.  —Preceding unsigned comment added by Faff296 (talk • contribs) 04:53, 8 March 2010 (UTC)
replies: text: The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 
The result of the move request was: Consensus to not move, therefore, not moved. (closed by non-admin page mover) Dreamy Jazz 🎷 talk to me | my contributions 11:16, 23 August 2018 (UTC)

text: Bisque (food) →  – Natural disambiguation is preferable over parenthetical disambiguation. 23.25.229.66 (talk) 16:07, 15 August 2018 (UTC)

text: The above discussion is preserved as an archive of a requested move.  Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.
==Wiki Education Foundation-supported course assignment==
 This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 3 January 2022 and 18 March 2022. Further details are available on the course page. Student editor(s): Fuller2019.
==Wiki Education Foundation-supported course assignment==
 This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 3 January 2022 and 18 March 2022. Further details are available on the course page. Student editor(s): Fuller2019.
== etymology incoherence ==
the wikipedia page for bisque indicates the etymology comes from 'bay of biscay'; with a dubious english dictionnary source. This is false and cannot be: the bay of biscay is call "Golfe de Gascogne" in French (the basque V- becomes B in Spanish and G in French). The right etymology is from Latin, and consistent with the preparation: "Bis Cotta" (cooked/baked twice). Same etymology as Biscuit Editormaniac2000 (talk) 16:12, 15 August 2023 (UTC)
thread_title:  Strained rather than puréed 

message: Is there an expert in such matters that could add an appropriate pronunciation guide for the word "bisque"?  This word is used internationally, but I am not sure of the French pronunciation, nor whether that pronunciation is commonly used everywhere.  — Preceding unsigned comment added by 173.172.122.192 (talk) 00:33, 17 December 2012 (UTC)
thread_title:  Pronunciation 

message: the wikipedia page for bisque indicates the etymology comes from 'bay of biscay'; with a dubious english dictionnary source. This is false and cannot be: the bay of biscay is call "Golfe de Gascogne" in French (the basque V- becomes B in Spanish and G in French). The right etymology is from Latin, and consistent with the preparation: "Bis Cotta" (cooked/baked twice). Same etymology as Biscuit Editormaniac2000 (talk) 16:12, 15 August 2023 (UTC)
thread_title:  etymology incoherence