Bigbazza wrote:

"Mark Thorson" wrote in message
...
Edwin Pawlowski wrote:

As a kid, I worked in a grocery store stocking shelves
and it was 14¢ a can back then.

Geez, you must be old as dirt. And I'll bet you marked
the price on the cans with a stamp using purple ink.
And all of the brands of ice cream would have been
insipid crap. Good old days, indeed!


Mark...." insipid crap. Good old days, indeed!"

What's this 'Insipid' crap you talk of?... Well I am a few years on from
Edwin..Like 68... And if I take the 'Old' taste buds back to when I was
a Youth.... I can honestly say that comparing Ice Creams and other
things one would find in a 'Milk Bar' (That's what the places that you
went into to buy Ice Cream etc, were called in Oz).... The Ice Cream
that is made today (not including the Gourmet one's though) were far
richer and tastier than their counterparts are today....There is simply
no comparison of quality..




Mark is probably remembering "melorine" instead of ice cream. Melorine
usually came in a square carton, and if I recall correctly was made with
low fat milk and vegetable oil and *lots* of air. But at least it had
real sugar and not HFCS :-)

Bob

On Sat 17 May 2008 01:59:27a, Giusi told us...

"Wayne Boatwright" ha scritto nel
messaggio .184...
On Fri 16 May 2008 08:24:09p, Sqwertz told us...

All that talk about tomato soup/bisque and grilled cheese sandwiches
gave me that urge. After looking in three grocery stores stores, I
finally found Campbell's Tomato Bisque at Fiesta Mart.

$2.79 for the standard size can!?!?!

-sw

Then I'd say Fiesta Mart was ripping their customers off. I bought
some more Tomato Bisque yesterday at Safeway and paid $1.29/can. It
was well worth the difference to me over their tomato soup slop.


--
Wayne Boatwright

I am reading this after having whipped up a pot of homamde cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings or
more. I could have made tomato bisque just as easily, but I don't like
it made with skimmed milk which is all I have in the house.

It takes almost no time, is great in cold weather with canned tomatoes,
or in heat with fresh ones. And it is obviously much cheaper-- perhaps
because I don't have to put stabilizers and hfsc in it?

Heh, I don't like *any* cream of tomato soup or bisque made with skim milk.
Yuk! Well, let's just face it, I can't stand skim milk. We do have it on
hand, but I will only use it in cooking where it will be completely
undetectable.

I make my own cream of tomato soup and bisque, too, but there are times
when it just isn't practical. We don't always have tomatoes (fresh or
canned) on hand, as my SO won't eat them. I buy them when I have a
specific use for them, and it's just usually me who eats them.

Most things are better, fresher, and cheaper when they're homemade, but I
do like having a few cans of soup in the pantry for those times when I
either don't have time or ingredients, or just don't feel like making it
myself.



--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 16hrs 35mins
-------------------------------------------
I do this kind of stuff to him all
through the picture.
-------------------------------------------

Giusi wrote:
"Wayne Boatwright" ha scritto nel
messaggio .184...
On Fri 16 May 2008 08:24:09p, Sqwertz told us...

All that talk about tomato soup/bisque and grilled cheese sandwiches
gave me that urge. After looking in three grocery stores stores, I
finally found Campbell's Tomato Bisque at Fiesta Mart.

$2.79 for the standard size can!?!?!

-sw

Then I'd say Fiesta Mart was ripping their customers off. I bought
some more Tomato Bisque yesterday at Safeway and paid $1.29/can. It
was well worth the difference to me over their tomato soup slop.


--
Wayne Boatwright

I am reading this after having whipped up a pot of homamde cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings
or more. I could have made tomato bisque just as easily, but I don't
like it made with skimmed milk which is all I have in the house.

It takes almost no time, is great in cold weather with canned
tomatoes, or in heat with fresh ones. And it is obviously much
cheaper-- perhaps because I don't have to put stabilizers and hfsc in
it?

You recipe please Guisi?)(

notbob wrote:

On 2008-05-17, Sky wrote:

In summer, do you make a cold gespacho (sp?) version instead of hot
tomato soup?

I've never made tomato soup, but I do occasionaally make gazpacho. I use
English cukes. yum!

You can also use the "persian" or "baby" cucumbers that are becoming
popular. Cheaper than the big English cukes, no seeds - all meat
inside, very edible skin. They even sell them at CostCo nowdays.

-sw

"Wayne Boatwright" ha scritto nel
messaggio 3.184...
On Sat 17 May 2008 01:59:27a, Giusi told us...
I am reading this after having whipped up a pot of homamde cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings or
more. I could have made tomato bisque just as easily, but I don't like
it made with skimmed milk which is all I have in the house.


Heh, I don't like *any* cream of tomato soup or bisque made with skim
milk.
Yuk! Well, let's just face it, I can't stand skim milk. We do have it on
hand, but I will only use it in cooking where it will be completely
undetectable.

If it were detectable I wouldn't use it. I need to maximize the calcium I
get for the calories, so I use it when I can, and in this soup I can.

Most things are better, fresher, and cheaper when they're homemade, but I
do like having a few cans of soup in the pantry for those times when I
either don't have time or ingredients, or just don't feel like making it
myself.

Remain where you are! There are no canned soups in Italy except a bean soup
unless you live in very big cities with lots of foreigners.

--
http://www.judithgreenwood.com
"Ophelia" ha scritto nel messaggio
...
Giusi wrote: ha scritto nel
messaggio I am reading this after having whipped up a pot of homamde
cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings
or more. I could have made tomato bisque just as easily, but I don't
like it made with skimmed milk which is all I have in the house.


You recipe please Guisi?)(

Cook about 1/2 cup of plain white rice with more water than you usually use-
this so it won't become a rice brick. Drain and rinse it if necessary to
keep it from clumping.
Take six tablespoons of butter and melt it in a deep pot and then add about
a cup of chopped onion and a good-sized pinch of salt. Cook this slowly,
being careful not to brown it, until the onion is softened and cooked. This
is important, because tomatoes don't allow the onions to cook further once
they are added. When the onions are cooked, if you know your tomatoes are
not very sweet, you can add a glug of sherry or Marsala and let it cook off.
Stir in a heaping tablespoon of flour. Then add the diced tomatoes and about
two teaspoons of salt. Cook this slowly, stirring it once in a while to make
sure all the tomato pieces are getting cooked, until the tomatoes are
softened, about 10 minutes or so. Use a stick blender to blend it smooth in
the pan. If you don't have one, you can use a food mill, but you will lose
the seeds and perhaps a little of the flavor. Return the pot to low heat.
Slowly, one tablespoon at a time to begin with, stir in two cups of milk.
Stir it up, and a pinch at a time, correct the salt to your taste. Grind in
some pepper, too. Bring to a simmer and turn off the heat.
To serve it, put some rice in a soup bowl and ladle the tomato cream over
it.

I now make it with olive oil instead of butter and made three side by side
tests before changing to skim milk. I usually leave out the flour, too. I
like some thinly sliced fresh basil as a garnish sometimes.

On May 16, 11:54�pm, Mark Thorson wrote:
Edwin Pawlowski wrote:

As a kid, I worked in a grocery store stocking shelves
and it was 14� a can back then.

Geez, you must be old as dirt. �And I'll bet you marked
the price on the cans with a stamp using purple ink.
And all of the brands of ice cream would have been
insipid crap. �Good old days, indeed!

I'm 65 (well, tomorrow), and I remember Campbells tomato soup
constantly on sale three cans for 25 cents, all other flavors were ten
cents a can.

And you must be so young you ain't ripe yet. Compared to ice cream
from when I was a kid there is NO ice cream today, not unless you make
your own... what they call premium ice cream today is garbage compared
to the hand dipped back then. I don't remember packaged ice cream at
grocery stores, they didn't have any frozen foods then... no one would
buy them anyway because in the '40s hardly anyone had a fridge let
alone a freezer. We had an ica box until I was like ten. And then
the fridge had a freezer that could hold two ice cube trays is all,
and never got cold enough for keeping ice cream anyway. We bought
hand dipped from the corner soda fountains (there were many) and had
to eat it as soon as we arrived home. Mostly we had hand dipped ice
cream at home during winter. The ice cream parlors and fountains had
ice cream bars, pops, cups (with pictures under the lids), and melo
rolls (not gonna explain, you either know what a melo roll is or you
don't). Otherwise there were the Good Humor trucks, Mr. Softee, and
Bungalow Bar trucks... one of my first jobs when I got my drivers
licence was driving a Bungalow Bar truck.

--- http://i32.tinypic.com/wrbti.jpg

The dry ice was kept in the roof. There was a governer on the motor,
the truck's top speed was 5 MPH. The gasolene and dry ice was
supplied by the company (gas only cost 10 cents/gal back then) but the
individual drivers paid for their own ice cream, and it was up to the
driver to make sure to ice up every day. The job sucked. After about
two weeks I brought home whatever ice cream remained and a load of dry
ice to hold it awhile until we ate it all. I never made a dime
selling Bungalow Bar, in fact I lost money on that deal.

Since it was so cheap we ate a lot of tomato soup as kids, to this day
I hate Campbells tomato soup, I don't like any Campbell's soups.
Tomato soup couldn't be simpler to make your own, from a can of tomato
puree.

"Giusi" wrote in message
...
"Wayne Boatwright" ha scritto nel
messaggio 3.184...
On Sat 17 May 2008 01:59:27a, Giusi told us...
I am reading this after having whipped up a pot of homamde cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings or
more. I could have made tomato bisque just as easily, but I don't like
it made with skimmed milk which is all I have in the house.


Heh, I don't like *any* cream of tomato soup or bisque made with skim
milk.
Yuk! Well, let's just face it, I can't stand skim milk. We do have it
on
hand, but I will only use it in cooking where it will be completely
undetectable.

If it were detectable I wouldn't use it. I need to maximize the calcium I
get for the calories, so I use it when I can, and in this soup I can.

Most things are better, fresher, and cheaper when they're homemade, but I
do like having a few cans of soup in the pantry for those times when I
either don't have time or ingredients, or just don't feel like making it
myself.

Remain where you are! There are no canned soups in Italy except a bean
soup unless you live in very big cities with lots of foreigners.

Sensible culture. At least where food is concerned (I'm not informed enough
to judge otherwise). I have a good friend who lives in Trento with her
husband. I love hearing about her foodie adventures. Thing is, she's not a
foodie here at home, she eats to live. But there ... I suspect EVERYONE is
a foodie because it's largely high quality fresh relatively simple food.

Maybe my friends will adopt me....

TammyM

Giusi wrote:
Giusi wrote: ha scritto nel
messaggio I am reading this after having whipped up a pot of homamde
cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings
or more. I could have made tomato bisque just as easily, but I
don't like it made with skimmed milk which is all I have in the
house.

You recipe please Guisi?)(

Cook about 1/2 cup of plain white rice with more water than you
usually use- this so it won't become a rice brick. Drain and rinse it
if necessary to keep it from clumping.
Take six tablespoons of butter and melt it in a deep pot and then add
about a cup of chopped onion and a good-sized pinch of salt. Cook
this slowly, being careful not to brown it, until the onion is
softened and cooked. This is important, because tomatoes don't allow
the onions to cook further once they are added. When the onions are
cooked, if you know your tomatoes are not very sweet, you can add a
glug of sherry or Marsala and let it cook off. Stir in a heaping
tablespoon of flour. Then add the diced tomatoes and about two
teaspoons of salt. Cook this slowly, stirring it once in a while to
make sure all the tomato pieces are getting cooked, until the
tomatoes are softened, about 10 minutes or so. Use a stick blender to
blend it smooth in the pan. If you don't have one, you can use a food
mill, but you will lose the seeds and perhaps a little of the flavor.
Return the pot to low heat. Slowly, one tablespoon at a time to begin
with, stir in two cups of milk. Stir it up, and a pinch at a time,
correct the salt to your taste. Grind in some pepper, too. Bring to a
simmer and turn off the heat. To serve it, put some rice in a soup bowl
and ladle the tomato cream
over it.

I now make it with olive oil instead of butter and made three side by
side tests before changing to skim milk. I usually leave out the
flour, too. I like some thinly sliced fresh basil as a garnish
sometimes.

Many thanks) *saved*

TammyM wrote:
"Giusi" wrote in message
...
"Wayne Boatwright" ha scritto nel
messaggio 3.184...
On Sat 17 May 2008 01:59:27a, Giusi told us...
I am reading this after having whipped up a pot of homamde cream of
tomato soup which cost me about euro 1.10 to make and is 6
servings or more. I could have made tomato bisque just as easily,
but I don't like it made with skimmed milk which is all I have in
the house.

Heh, I don't like *any* cream of tomato soup or bisque made with
skim milk.
Yuk! Well, let's just face it, I can't stand skim milk. We do
have it on
hand, but I will only use it in cooking where it will be completely
undetectable.

If it were detectable I wouldn't use it. I need to maximize the
calcium I get for the calories, so I use it when I can, and in this
soup I can.

Most things are better, fresher, and cheaper when they're homemade,
but I do like having a few cans of soup in the pantry for those
times when I either don't have time or ingredients, or just don't
feel like making it myself.

Remain where you are! There are no canned soups in Italy except a
bean soup unless you live in very big cities with lots of foreigners.

Sensible culture. At least where food is concerned (I'm not informed
enough to judge otherwise). I have a good friend who lives in Trento
with her husband. I love hearing about her foodie adventures. Thing
is, she's not a foodie here at home, she eats to live. But there ...
I suspect EVERYONE is a foodie because it's largely high quality
fresh relatively simple food.
Maybe my friends will adopt me....

Good luck. I have been trying to get Guisi to adopt me for a long time but
I have had no luck

Wayne Boatwright wrote:

Most things are better, fresher, and cheaper when they're homemade, but I
do like having a few cans of soup in the pantry for those times when I
either don't have time or ingredients, or just don't feel like making it
myself.

For me, a can of vegetarian soup plus some sliced-up tofu plus
a few ice-cubes of frozen vegetable stock and maybe some cayenne
or rooster sauce is a fast-food standard.

Not in this kinda heat though!!

Steve

On Sat 17 May 2008 08:40:58a, Giusi told us...

"Wayne Boatwright" ha scritto nel
messaggio 3.184...
On Sat 17 May 2008 01:59:27a, Giusi told us...
I am reading this after having whipped up a pot of homamde cream of
tomato soup which cost me about euro 1.10 to make and is 6 servings or
more. I could have made tomato bisque just as easily, but I don't
like it made with skimmed milk which is all I have in the house.


Heh, I don't like *any* cream of tomato soup or bisque made with skim
milk. Yuk! Well, let's just face it, I can't stand skim milk. We do
have it on hand, but I will only use it in cooking where it will be
completely undetectable.

If it were detectable I wouldn't use it. I need to maximize the calcium
I get for the calories, so I use it when I can, and in this soup I can.

Most things are better, fresher, and cheaper when they're homemade, but
I do like having a few cans of soup in the pantry for those times when
I either don't have time or ingredients, or just don't feel like making
it myself.

Remain where you are! There are no canned soups in Italy except a bean
soup unless you live in very big cities with lots of foreigners.

Your recipe sounds delicious, and I've saved it to try. The only thing I
would do differently for myself is omit the rice. For some reason, I just
don't care for rice with tomato soup. :-)

Thanks for posting the recipe.


--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 13hrs 10mins
-------------------------------------------
Everybody wants to go to heaven, but
nobody wants to die.
-------------------------------------------

With all the talk this morning I was craving cream of tomato soup at
lunch.

I made a perfectly satisfying one for myself with:

1 8oz tomato puree
1 T grated onion
2 T butter
1 T flour
8 oz 2% milk

Melt the butter, add flour and onion and cook for a couple of minutes,
add puree and bring to a boil. Add milk a little at a time and bring to
boiling point. Didn't miss that soup can at all with a 25 cent can of
tomato sauce.

Libby

On Sat 17 May 2008 12:21:42p, Fred/Libby Barclay told us...


With all the talk this morning I was craving cream of tomato soup at
lunch.

I made a perfectly satisfying one for myself with:

1 8oz tomato puree
1 T grated onion
2 T butter
1 T flour
8 oz 2% milk

Melt the butter, add flour and onion and cook for a couple of minutes,
add puree and bring to a boil. Add milk a little at a time and bring to
boiling point. Didn't miss that soup can at all with a 25 cent can of
tomato sauce.

Libby



Sounds tasty, easy, and quick!

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 11hrs 30mins
-------------------------------------------
Why ask why, just shut up and die
-------------------------------------------

On May 17, 1:34�pm, "kilikini" wrote:
Sheldon wrote:

�The ice cream parlors and fountains had
ice cream bars, pops, cups (with pictures under the lids), and melo
rolls (not gonna explain, you either know what a melo roll is or you
don't). �Otherwise there were the Good Humor trucks, Mr. Softee, and
Bungalow Bar trucks... one of my first jobs when I got my drivers
licence was driving a Bungalow Bar truck.

First of all, Sheldon, happy early birthday! �Second of all, I *did* have to
look up Mello-Roll, because I hadn't heard of it before. �It sounds like it
was a very regional thing. �From what I understand, it was a square-like
waffle cone, individually wrapped, with cylindrical vanilla ice cream, also
individually wrapped and stuffed into the cone? �Then you had to attempt to
unwrap both without losing the ice cream from the cone in the process? �Am I
close?

I also read that the wrapper looked kind of like the innards of a toilet
paper roll. �LOL.

Yes, a waffle cone with a rectangular opening to receive the
cylindrical ice cream... it wasn't very good ice cream, but what did
you want for a nickle. Movie houses used to sell them because it was
labor free, the customers had to tend to it themselves, and because of
how they fit they didn't drip.