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Campbell's cream of tomato soup
Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up
a notch? Do any have a great way to zip it up a bit. I just bought my first cans in 20 years because it was on sale for 50 cents/can at our local Prophylactic Emporium. I remember it being quite boring as a child. It was so cheap today I had to get some to try it, if for no other reason to relive the past. Do you add milk or water or a combination? Do you add anything else? Tomato paste, tomato sauce, catsup? Do you spice it? Fresh or dried herbs, parsley? Have you ever made seafood chowder with it? Or any other chowder like dish? Thanks for any and all thoughts. Kent |
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Campbell's cream of tomato soup
"Kent" > wrote in message ... > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it > up a notch? > Do any have a great way to zip it up a bit. I just bought my first cans > in 20 years because it was on sale for 50 cents/can at our local > Prophylactic Emporium. I remember it being quite boring as a child. It was > so cheap today I had to get some to try it, if for no other reason to > relive the past. > Do you add milk or water or a combination? > Do you add anything else? Tomato paste, tomato sauce, catsup? > Do you spice it? Fresh or dried herbs, parsley? > Have you ever made seafood chowder with it? Or any other chowder like > dish? > Thanks for any and all thoughts. I didn't know they made cream of tomato. I can remember buying their tomato soup many years ago and arguing with my roommate as to how to make it. He insisted on putting milk in it and I wanted just water. Can't remember who won that one. I haven't bought that stuff in years. I do occasionally buy a boxed tomato soup. It's either Imagine or Pacific. Can't remember which brand. It's not condensed. Just heat and eat. I had a cookbook some years back that was my mom's. I think it was cooking for two or some such thing. It combined two different kinds of condensed canned soups for new flavor combinations. I thought it was a hoot. That's cooking? If I had it, I would probably just make it as is with a grilled cheese on the side. |
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Campbell's cream of tomato soup
On Oct 16, 3:46*am, "Julie Bove" > wrote:
> > > I had a cookbook some years back that was my mom's. *I think it was cooking > for two or some such thing. *It combined two different kinds of condensed > canned soups for new flavor combinations. *I thought it was a hoot. *That's > cooking? > There are plenty of folks here who use condensed canned soups as ingredients, and seem rather proud of the concoctions. They seem to think of that as "cooking." If you disagree they might "plonk" you. --Bryan |
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Campbell's cream of tomato soup
In article >,
"Kent" > wrote: > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up > a notch? Eating it really hot is about the best I can do. :-) > Do you add milk or water or a combination? Usually a combination. It's not as good as it used to be, though still adequate for dunking a grilled cheese sandwich. No, but it's an ingredient in a ground beef-green bean dish I haven't made in years. > Thanks for any and all thoughts. > > Kent I've bought boxed at my food co-op; it's pretty good. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." A few pics from the Fair are he http://gallery.me.com/barbschaller#100254 |
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Campbell's cream of tomato soup
"Kent" > wrote in
: > Doctoring up Campbell's condensed cream of tomato soup? Can you raise > it up a notch? I make my own tomato soup, based on my mother's quick tomato soup recipe. 1 large can tomatoes, no salt added 1 small onion, chopped 1 tbsp butter or oil 1 handful regular oatmeal milk salt, white pepper and whatever else you fancy...hot sauces, etc. Sauté onion in butter, add tomatoes, add water to cover, bring to a boil. Add handful oatmeal, let simmer 5 minutes. Season to taste. Add milk to desired colour. Bring to boil again, remove from heat and let stand. At this point, you can either serve it as is with crackers or toasted bread or you can pass it through the blender to get a cream of tomato. This should take about ten minutes and will be healthier than whatever you get from a can. You can also make a tasty cabbage soup by using chopped cabbage instead of tomato. You have to simmer for 15 minutes though to cook the cabbage, then add the oatmeal, five minutes, add milk, bring to boil, remove from heat (you know the drill). And this one can't be puréed. -- When fascism comes to America, it will be wrapped in the flag and carrying a cross. Sinclair Lewis http://www.youtube.com/watch?v=tnrYMafCzeE |
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Campbell's cream of tomato soup
On Oct 16, 8:09*am, Michel Boucher > wrote:
> > > When fascism comes to America, it will be wrapped in the flag > and carrying a cross. > > * * * * * * * * * * * * * * * * Sinclair Lewis Sean Wilentz was on Fresh Air the other day. Here's a link to the transcript: http://www.npr.org/templates/transcr...ryId=130534982 And here is the New Yorker article he was speaking about: http://www.newyorker.com/reporting/2...urrentPage=all I just posted a link on Facebook and wrote, "EVERYONE SHOULD READ THIS. It is the smartest and most informative political writing out there. This guy is a brilliant historian, not a kooky conspiracy theorist." --Bryan |
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Campbell's cream of tomato soup
"Kent" > wrote in message ... > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it > up a notch? > Do any have a great way to zip it up a bit. I just bought my first cans > in 20 years because it was on sale for 50 cents/can at our local > Prophylactic Emporium. I forget if this takes milk or water to dilute, but use milk to make it creamier. Add some grated cheese, basil, or whatever herbs you happen to like. Thanks for the reminder. I've not had it for a while, but for a Saturday quick dinner with a sandwich, it is like childhood. I'll pick some up. |
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Campbell's cream of tomato soup
On 16/10/2010 10:05 AM, Ed Pawlowski wrote:
> Thanks for the reminder. I've not had it for a while, but for a Saturday > quick dinner with a sandwich, it is like childhood. I'll pick some up. Yes, it is like childhood. We had a lot of Campbells soups when I was a kid.... tomato, cream of mushroom, cream of chicken, ox tail, scotch broth. I have to confess that, while I always ate it, I was never crazy about it and just wasn't much of a soup eater. Then I discovered how good real soups are. I had several failures before going to a cooking demonstration where the chef showed us how to do butternut squash and pumpkin soup. Wow. That stuff was good. There's just the two of us here and,while somewhat inspired, I still don't do much soup because I don't want to be eating it forever. I buy the Knorr or Gardenay soup in tetra packs. It is a heck of a lot better than canned condensed soups. Last week my wife got me some Baxters Lentil with smoky bacon, which was pretty good. |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 01:46:27 -0700, "Julie Bove"
> wrote: > I didn't know they made cream of tomato. It exists. http://www.viewpoints.com/images/rev...96969_full.jpg -- Never trust a dog to watch your food. |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 05:42:04 -0700 (PDT), Bryan
> wrote: > On Oct 16, 3:46*am, "Julie Bove" > wrote: > > > > > > I had a cookbook some years back that was my mom's. *I think it was cooking > > for two or some such thing. *It combined two different kinds of condensed > > canned soups for new flavor combinations. *I thought it was a hoot. *That's > > cooking? > > > There are plenty of folks here who use condensed canned soups as > ingredients, and seem rather proud of the concoctions. They seem to > think of that as "cooking." If you disagree they might "plonk" you. > Certain people are plonked for their nasty attitude and the way they express their opinion about the recipe. AFAIC, people can post as many recipes using soup as they like because I'm able to work my way around the soup part with fresh ingredients. My favorite recipe that uses soup is King Ranch Chicken. I love it, but soup is not an ingredient in my version. I also used only home made stock in recipes until just a few years ago when I discovered how good the store bought variety was. Canned and boxed broth is a convenience. If posters can't figure out how to work around it as an ingredient and incapable of posting a civil query about an alternative, they shouldn't be here because they're far too stupid and ill mannered to be participating in a public forum. -- Never trust a dog to watch your food. |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 08:02:37 -0500, Melba's Jammin'
> wrote: > No, but it's an ingredient in a ground beef-green bean dish I haven't > made in years. Sounds like another comfort food dish and I'm all about that lately. If you ever remember the recipe, please post it. -- Never trust a dog to watch your food. |
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Campbell's cream of tomato soup
"Julie Bove" > wrote in message ... > > "Kent" > wrote in message > ... >> Doctoring up Campbell's condensed cream of tomato soup? Can you raise it >> up a notch? >> Do any have a great way to zip it up a bit. I just bought my first cans >> in 20 years because it was on sale for 50 cents/can at our local >> Prophylactic Emporium. I remember it being quite boring as a child. It >> was so cheap today I had to get some to try it, if for no other reason to >> relive the past. >> Do you add milk or water or a combination? >> Do you add anything else? Tomato paste, tomato sauce, catsup? >> Do you spice it? Fresh or dried herbs, parsley? >> Have you ever made seafood chowder with it? Or any other chowder like >> dish? >> Thanks for any and all thoughts. > > I didn't know they made cream of tomato. I can remember buying their > tomato soup many years ago and arguing with my roommate as to how to make > it. He insisted on putting milk in it and I wanted just water. Can't > remember who won that one. > > I haven't bought that stuff in years. I do occasionally buy a boxed > tomato soup. It's either Imagine or Pacific. Can't remember which brand. > It's not condensed. Just heat and eat. > > I had a cookbook some years back that was my mom's. I think it was > cooking for two or some such thing. It combined two different kinds of > condensed canned soups for new flavor combinations. I thought it was a > hoot. That's cooking? > > If I had it, I would probably just make it as is with a grilled cheese on > the side. >I think my mother always added milk and it became cream of tomato soup, >sort of. |
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Campbell's cream of tomato soup
"sf" > wrote in message ... > On Sat, 16 Oct 2010 05:42:04 -0700 (PDT), Bryan > > wrote: > >> On Oct 16, 3:46 am, "Julie Bove" > wrote: >> > >> > >> > I had a cookbook some years back that was my mom's. I think it was >> > cooking >> > for two or some such thing. It combined two different kinds of >> > condensed >> > canned soups for new flavor combinations. I thought it was a hoot. >> > That's >> > cooking? >> > >> There are plenty of folks here who use condensed canned soups as >> ingredients, and seem rather proud of the concoctions. They seem to >> think of that as "cooking." If you disagree they might "plonk" you. >> > Certain people are plonked for their nasty attitude and the way they > express their opinion about the recipe. AFAIC, people can post as > many recipes using soup as they like because I'm able to work my way > around the soup part with fresh ingredients. > > My favorite recipe that uses soup is King Ranch Chicken. I love it, > but soup is not an ingredient in my version. I also used only home > made stock in recipes until just a few years ago when I discovered how > good the store bought variety was. Canned and boxed broth is a > convenience. If posters can't figure out how to work around it as an > ingredient and incapable of posting a civil query about an > alternative, they shouldn't be here because they're far too stupid and > ill mannered to be participating in a public forum. > > > Have you tried Better than Bouillon? http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better than any canned or boxed product we've tried. I frequently use it simply to enrich a stock or soup. In small quantities you don't know it's there. The chicken Better than Bouillon product is uniquely better than their other similar products.. Kent |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
>> >> > Have you tried Better than Bouillon? > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better > than any canned or boxed product we've tried. I frequently use it simply to > enrich a stock or soup. In small quantities you don't know it's there. The > chicken Better than Bouillon product is uniquely better than their other > similar products.. > > Kent i haven't tried the chicken, but i use the beef version in some dishes like pot roast or stew. how is the chicken 'uniquely better'? your pal, blake |
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Campbell's cream of tomato soup
On Fri, 15 Oct 2010 23:42:48 -0700, Kent wrote:
> Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up > a notch? > Do any have a great way to zip it up a bit. I just bought my first cans in > 20 years because it was on sale for 50 cents/can at our local Prophylactic > Emporium. I remember it being quite boring as a child. It was so cheap today > I had to get some to try it, if for no other reason to relive the past. > Do you add milk or water or a combination? > Do you add anything else? Tomato paste, tomato sauce, catsup? > Do you spice it? Fresh or dried herbs, parsley? > Have you ever made seafood chowder with it? Or any other chowder like dish? > Thanks for any and all thoughts. > > Kent i don't think i've made such since i was a boy scout, but i used to like diced onions in it. your pal, blake |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 10:47:04 -0700, "Kent" > wrote:
> Have you tried Better than Bouillon? Yes. I don't like it any better than the cubes or granules and can't understand why it gets so many positive reviews here. Makes me think posters don't have a clue when I read about it now. > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better > than any canned or boxed product we've tried. I frequently use it simply to > enrich a stock or soup. In small quantities you don't know it's there. The > chicken Better than Bouillon product is uniquely better than their other > similar products.. Similar products like Herb-ox? It's good for flavoring rice and that's where it stops AFAIC. -- Never trust a dog to watch your food. |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 14:11:07 -0400, blake murphy
> wrote: > On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote: > >> > >> > > Have you tried Better than Bouillon? > > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better > > than any canned or boxed product we've tried. I frequently use it simply to > > enrich a stock or soup. In small quantities you don't know it's there. The > > chicken Better than Bouillon product is uniquely better than their other > > similar products.. > > > > Kent > > i haven't tried the chicken, but i use the beef version in some dishes like > pot roast or stew. > > how is the chicken 'uniquely better'? > It's not. Eye of the beholder and all that stuff. -- Never trust a dog to watch your food. |
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Campbell's cream of tomato soup
Dave Smith wrote:
> > On 16/10/2010 10:05 AM, Ed Pawlowski wrote: > > > Thanks for the reminder. I've not had it for a while, but for a Saturday > > quick dinner with a sandwich, it is like childhood. I'll pick some up. > > Yes, it is like childhood. We had a lot of Campbells soups when I was a > kid.... tomato, cream of mushroom, cream of chicken, ox tail, scotch > broth. I have to confess that, while I always ate it, I was never crazy Do they even make Scotch broth anymore? I couldn't find it at Safeway. I don't remember ever seeing Oxtail. Campbell's soups have gone way downhill. Their older soups have been reformulated to turn them into cheap crap, and the newer soups are crap from birth. If I saw a can of Scotch broth, I might buy that, but otherwise I'll never buy another Campbell's product again. There aren't too many brand names for which the generic product is better than the brand name, but Campbell's has become one of them. |
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Campbell's cream of tomato soup
"Kent" wrote
> "sf" wrote >>> "Julie Bove" wrote: >>> > I had a cookbook some years back that was my mom's. I think it was >>> > cooking for two or some such thing. It combined two different kinds of >>> > condensed canned soups for new flavor combinations. >> My favorite recipe that uses soup is King Ranch Chicken. I love it, >> but soup is not an ingredient in my version. I also used only home >> made stock in recipes until just a few years ago when I discovered how >> good the store bought variety was. > Have you tried Better than Bouillon? > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is > better than any canned or boxed product we've tried. I frequently use it > simply to enrich a stock or soup. In small quantities you don't know it's > there. The chicken Better than Bouillon product is uniquely better than > their other similar products.. I use canned soups sometimes. There's a few recipes just easier that way and they work fine. Canned soups work better in crockpots than ones with milk which will curdle. I definitely make my own stock. Going right now is 2 gallons, bone chicken/duck broth, to be frozen in 2 cup bags. It will make 16 bags. When I run out of stock that's home made, I tend to (in this order): Minors Chicken Base (refrigerate once open, add some to water to taste), knorrs cubes, and a particular one I'm out of I get at a local 'Little Israel' place called 'chicken consomme' powder. I'll use an occasional boxed broth if it's one I don't make (beef, pork) and I keep granulated (Better than bullion I think) in beef for those occasional dishes. Main reason for making my own poultry broth is cost as we go through 2cups a day (1 1/4 cups just for the pets). This needs to be bone broth (joint issues, me and pets). The pets need salt free (or near it) if used long term. So, this 2 gallon load (roughly) will make about 16 days worth. Most of you probably don't use a gallon of broth a week so the spare box or can is no issue. Most of you also are probably not using it to suppliment a person (me) and a dog (Cash) who don't seem to absorb the pill/powder glucosamine/chrontritin correctly but work really well with the natural sources. I also use it for the cat (she gets 3 TB a day, aides preventing joint issues and adds water to her diet) and my 'new to me' 17yo 'puppy' (rescue pooch as of 3 weeks ago). Side note, *if* any of you are aging and your joints ache, or you have pets with that, Making your own deep bone broth consomme is very easy and the ingredients may well be cast off leftovers of other baked poultry. Next time you bake a chicken, just use the carcass. You can break it up and freeze those until you have enough. The current batch has 1 duck carcass (I normally separate but was a little short on bones), 2 cornish hen carcasasses and a chicken carcass. Also this time 2 chicken backs. Basically 1/2 fill your crockpot with broken up carcass (can use bones from baked parts too) then fill to near top with water. Turn on low and come back 24 hours later. You can add other things if you wish but if pet feeding leave out onion family (garlic, onion, leek) and salt. Salt can be added later for human use if doing one batch for both (does not have to be cooked in with it). Strain and freeze in usable portions. |
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Campbell's cream of tomato soup
> Kent wrote:
>> Doctoring up Campbell's condensed cream of tomato soup? Can you raise it >> up >> a notch? Kent, lots of ways. Simple soups- One or more of these: Fresh or dried basil is a common one. Hot sauce, Chochula (wooden round ball top if the name is slightly off) slivered onion (red or sweets best) HOT *firm* sausage, diced small (Omit basil) Black pepper (need at least one more off the list) Rice (raw, whole) needs one or more of the above with suggested Black pepper and HOT sausage ---- those above make a simple nice soup Want more advanced? Yes, you can make a seafood soup of them but you will need to spice it well and frankly crushed tomatoes work better. This is because the tinned campbells tomato soups are 'sweetish' which will come out a bit too much. If you are going to try that, use dashi (fish stock) for the 'water' to mix with the can. 1.5 cans dashi to 1 can tomato soup will make a reasonable enough base for a manhattan chowder. Not perfect, but not expensive either (the powdered dashi gotten in bulk at 1,000 3/4 cup servings is 17$ here and no, that isn't a typo. .017 cents per serving) The tomato base for a mix with ground beef, seasonings of choice added for a meatloaf. In this case the faint sweetness can be a plus as it's not overbearing. Use undiluted for this. If you like a soupy but not overly spiced 'spanish rice' then make the soup to directions and add rice ( rice at 1/2 the volume of the soup) and add a bit of chopped onion and bell pepper and black pepper. Add tobasco or other hot sauce (cholula- wooden all above type good choice). You can make a sort of 'gumbo-sh' by taking the above spanish rice, adding a second can then chicken broth for the dilution (vice water). File powder, okra, sasuage (cooked and drained first unless a link sort) or chicken (boneless bites, dark better for this such as thighs). Shrimp also if using the sausage sort. Chili powder blend and black pepper to taste again. Chopped mildish chiles work well. I don't do any of these regular now due to reduced sodium needs in the house, but they came up as simple comfort foods made quickly in the past. Especially in our Japan years when I'd have to stock the house for up to 4 months worth of foods while I'd be at sea. Main base Sasebo Japan commisary is small (about 3 7-Elevens slapped together) but did an excellent job at stocking as much variety as they could in the space. The space just didnt support everything so you learned to make due. I'm sure plenty here also live in small rural areas and the only close by shopping is limited so know how to work with what they have until it's time for a distance trip to a larger store. |
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Campbell's cream of tomato soup
On Sat, 16 Oct 2010 12:57:18 -0700, Mark Thorson >
wrote: > > Campbell's soups have gone way downhill. Their older > soups have been reformulated to turn them into cheap crap, > and the newer soups are crap from birth. If I saw a can > of Scotch broth, I might buy that, but otherwise I'll > never buy another Campbell's product again. There aren't > too many brand names for which the generic product is > better than the brand name, but Campbell's has become > one of them. I doubt they've changed, but you probably have. -- Never trust a dog to watch your food. |
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Campbell's cream of tomato soup
In article >,
Mark Thorson > wrote: > Do they even make Scotch broth anymore? I couldn't > find it at Safeway. I don't remember ever seeing Oxtail. http://www.campbellsoup.com/condense....aspx?prd_prod uct_id=2281&family=all Didn't see oxtail or Scotch broth. -- Dan Abel Petaluma, California USA |
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Campbell's cream of tomato soup
On Oct 16, 3:11*pm, "cshenk" > wrote:
> > > Main reason for making my own poultry broth is cost as we go through 2cups a > day (1 1/4 cups just for the pets). *This needs to be bone broth (joint > issues, me and pets). *The pets need salt free (or near it) if used long > term. *So, this 2 gallon load (roughly) will make about 16 days worth. *Most > of you probably don't use a gallon of broth a week so the spare box or can > is no issue. Most of you also are probably not using it to suppliment a > person (me) and a dog (Cash) who don't seem to absorb the pill/powder > glucosamine/chrontritin correctly but work really well with the natural > sources. *I also use it for the cat (she gets 3 TB a day, aides preventing > joint issues and adds water to her diet) and my 'new to me' 17yo 'puppy' > (rescue pooch as of 3 weeks ago). > Do you take your pets to a psychiatrist too? Maybe pilates? Oh, we're late for kitty's appointment for her cleansing colonic. --Bryan |
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Campbell's cream of tomato soup
sf wrote:
> On Sat, 16 Oct 2010 12:57:18 -0700, Mark Thorson > > wrote: >> Campbell's soups have gone way downhill. Their older >> soups have been reformulated to turn them into cheap crap, >> and the newer soups are crap from birth. If I saw a can >> of Scotch broth, I might buy that, but otherwise I'll >> never buy another Campbell's product again. There aren't >> too many brand names for which the generic product is >> better than the brand name, but Campbell's has become >> one of them. > > I doubt they've changed, but you probably have. > Sure they have. For one thing, some (I haven't examined all of them) now contain HFCS. -- Jean B. |
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Campbell's cream of tomato soup
Bwrrrrryan wrote:
>On Oct 16, 3:11*pm, "cshenk" > wrote: >> >> >> Main reason for making my own poultry broth is cost as we go through 2cups a >> day (1 1/4 cups just for the pets). *This needs to be bone broth (joint >> issues, me and pets). *The pets need salt free (or near it) if used long >> term. *So, this 2 gallon load (roughly) will make about 16 days worth. *Most >> of you probably don't use a gallon of broth a week so the spare box or can >> is no issue. Most of you also are probably not using it to suppliment a >> person (me) and a dog (Cash) who don't seem to absorb the pill/powder >> glucosamine/chrontritin correctly but work really well with the natural >> sources. *I also use it for the cat (she gets 3 TB a day, aides preventing >> joint issues and adds water to her diet) and my 'new to me' 17yo 'puppy' >> (rescue pooch as of 3 weeks ago). >> >Do you take your pets to a psychiatrist too? Maybe pilates? Oh, >we're late for kitty's appointment for her cleansing colonic. Better than how you get your glucosamine joint juice... from sucking penis. http://jointjuice.com/?gclid=CKfp4fbq2KQCFYs65QodKlcoIg |
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Campbell's cream of tomato soup
On Oct 16, 8:45*pm, BlueBrooke > wrote:
> On Sat, 16 Oct 2010 14:56:06 -0700, Dan Abel > wrote: > >In article >, > > Mark Thorson > wrote: > > >> Do they even make Scotch broth anymore? *I couldn't > >> find it at Safeway. *I don't remember ever seeing Oxtail. > > >http://www.campbellsoup.com/condense...ails.aspx?prd_... > >uct_id=2281&family=all > > >Didn't see oxtail or Scotch broth. > > I just saw this somewhere this past week -- maybe in a magazine? Can't > remember where, of course. *But oxtail was of the original offerings: > > http://campbellsoup.ca/en/about/timeline.asp > > 1897 -- The Joseph Campbell Company develops a formula for condensed > soups. The five original varieties include: Tomato, Consommé, > Vegetable, Chicken and Oxtail. == Any resemblance of Campbell's tomato soup to quality tomato soup is purely coincidental. I refuse to boy it...period. == |
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Campbell's cream of tomato soup
"blake murphy" > wrote in message ... > On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote: >>> >>> >> Have you tried Better than Bouillon? >> http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is >> better >> than any canned or boxed product we've tried. I frequently use it simply >> to >> enrich a stock or soup. In small quantities you don't know it's there. >> The >> chicken Better than Bouillon product is uniquely better than their other >> similar products.. >> >> Kent > > i haven't tried the chicken, but i use the beef version in some dishes > like > pot roast or stew. > > how is the chicken 'uniquely better'? > > your pal, > blake > > The Chicken "Better Than Bouillon" tastes like chicken stock, without too much salt. Almost all bouillons in the food universe don't taste like the label on the bottle suggests it might. This is particularly true of any beef bouillon or stock, in a can, jar, or envelope. The expense of extracting beef flavor from the cow is too much for the market to bear. Chicken, on the other hand, is fairly cheap, and a company can make a decent condensed chicken stock. The "Better Than...Chicken.." has been our favorite for some time. You have to shop for the larger containers of the chicken flavor. If you buy randomly you'll spend too much. It's kind of like shopping foir A-1 Sauce at a decent price. Kent |
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Campbell's cream of tomato soup
"sf" > wrote in message ... > On Sat, 16 Oct 2010 12:57:18 -0700, Mark Thorson > > wrote: >> >> Campbell's soups have gone way downhill. Their older >> soups have been reformulated to turn them into cheap crap, >> and the newer soups are crap from birth. If I saw a can >> of Scotch broth, I might buy that, but otherwise I'll >> never buy another Campbell's product again. There aren't >> too many brand names for which the generic product is >> better than the brand name, but Campbell's has become >> one of them. > > I doubt they've changed, but you probably have. > > A good point! Kent |
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Campbell's cream of tomato soup
In article >,
blake murphy > wrote: > On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote: > >> > >> > > Have you tried Better than Bouillon? > > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better > > than any canned or boxed product we've tried. I frequently use it simply to > > enrich a stock or soup. In small quantities you don't know it's there. The > > chicken Better than Bouillon product is uniquely better than their other > > similar products.. > > > > Kent > > i haven't tried the chicken, but i use the beef version in some dishes like > pot roast or stew. > > how is the chicken 'uniquely better'? It's a meat base. Better than bouillon? I think so; just check the table of contents -- bouillons do not usually contain actual pieces of meat. And the flavor is way superior. B-t-B is just one brand of meat base, but it's easier to find, if a bit more expensive, than some others. For other brands/flavors/better prices, check out your local restaurant supply house. I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK; that's not meat) bases around all the time. Great for adding flavor to all sorts of dishes (I use them mostly for pan sauces). The salt content means that they'll keep forever. Isaac |
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Campbell's cream of tomato soup
"Bryan" > wrote in message ... On Oct 16, 3:46 am, "Julie Bove" > wrote: > > > I had a cookbook some years back that was my mom's. I think it was cooking > for two or some such thing. It combined two different kinds of condensed > canned soups for new flavor combinations. I thought it was a hoot. That's > cooking? > There are plenty of folks here who use condensed canned soups as ingredients, and seem rather proud of the concoctions. They seem to think of that as "cooking." If you disagree they might "plonk" you. --- Yes. I know they are often used as an ingredient, but this isn't what they did. They merely combined two soups to make a new soup. I remember that chicken gumbo was used as one ingredient. I don't even think they make that any more. |
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Campbell's cream of tomato soup
"Kent" > wrote in message ... > > "sf" > wrote in message > ... >> On Sat, 16 Oct 2010 05:42:04 -0700 (PDT), Bryan >> > wrote: >> >>> On Oct 16, 3:46 am, "Julie Bove" > wrote: >>> > >>> > >>> > I had a cookbook some years back that was my mom's. I think it was >>> > cooking >>> > for two or some such thing. It combined two different kinds of >>> > condensed >>> > canned soups for new flavor combinations. I thought it was a hoot. >>> > That's >>> > cooking? >>> > >>> There are plenty of folks here who use condensed canned soups as >>> ingredients, and seem rather proud of the concoctions. They seem to >>> think of that as "cooking." If you disagree they might "plonk" you. >>> >> Certain people are plonked for their nasty attitude and the way they >> express their opinion about the recipe. AFAIC, people can post as >> many recipes using soup as they like because I'm able to work my way >> around the soup part with fresh ingredients. >> >> My favorite recipe that uses soup is King Ranch Chicken. I love it, >> but soup is not an ingredient in my version. I also used only home >> made stock in recipes until just a few years ago when I discovered how >> good the store bought variety was. Canned and boxed broth is a >> convenience. If posters can't figure out how to work around it as an >> ingredient and incapable of posting a civil query about an >> alternative, they shouldn't be here because they're far too stupid and >> ill mannered to be participating in a public forum. >> >> >> > Have you tried Better than Bouillon? > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is > better than any canned or boxed product we've tried. I frequently use it > simply to enrich a stock or soup. In small quantities you don't know it's > there. The chicken Better than Bouillon product is uniquely better than > their other similar products.. I buy the organic. |
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Campbell's cream of tomato soup
"Julie Bove" > wrote in message ... > There are plenty of folks here who use condensed canned soups as > ingredients, and seem rather proud of the concoctions. They seem to > think of that as "cooking." If you disagree they might "plonk" you. Heaven forfend... <g> -- -- https://www.shop.helpforheroes.org.uk/ |
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Campbell's cream of tomato soup
"Dan Abel" wrote ,
> Mark Thorson wrote: >> Do they even make Scotch broth anymore? > Didn't see oxtail or Scotch broth. Dave, I seem to recall Scotch Broth in a campbells can. They often roll out a new one for a bit and see if it sells. |
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Campbell's cream of tomato soup
"Bryan" wrote
"cshenk" wrote: >> Main reason for making my own poultry broth is cost as we go through >> 2cups a >> day (1 1/4 cups just for the pets). This needs to be bone broth (joint >> issues, me and pets). The pets need salt free (or near it) if used long > Do you take your pets to a psychiatrist too? Maybe pilates? Oh, > we're late for kitty's appointment for her cleansing colonic. LOL, no! Just arthritic dogs. One of them is like me where the G/C pill/powders don't seem to work for us 2. Pills work spiffy for the other dog and my husband though! I just don't broth feed one dog and not the rest. (It's a low-cal noon treat). |
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Campbell's cream of tomato soup
"Brooklyn1" wrote
> Bwrrrrryan wrote: >> "cshenk" wrote: >>> Main reason for making my own poultry broth is cost as we go through >>> 2cups a >>> day (1 1/4 cups just for the pets). This needs to be bone broth (joint >>> issues, me and pets). >>Do you take your pets to a psychiatrist too? > Better than how you get your glucosamine joint juice... LOL! Anyways, I know from over the years that you fresh feed lots more than just kibble too with your pets. So, I spend about 30 mins every other week making up a batch. With the addition of Sammy (new 17yo) I no longer have quite enough bones generated so we are adding chicken backs and such to suppliment it. BTW, OT for Tomato soup but thread drift to making own broth, I've not done many pork neck bone broths. I got a good deal on them at the local Asian store yesterday and came home with a load equal to the chicken bones I normally use. Some are fairly meaty. Don't I recall you had a good broth you make with them? I'd like to see it! I can make any needed adaptions for pets. I have a memory of a post that I think was yours and I saved it but can't find it. The method was stove topped (I seem to recall you don't crockpot much which is fine) and I think reduced? I can always of course, just try the pork broth with my regular methods (grin). I mostly recall the pork one posted used some vegetables of the root sort that i don't normally use and was looking for porportions from a real live person who does this, not some web where I am not sure if they got it right. |
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Campbell's cream of tomato soup
"Julie Bove" wrote
> Yes. I know they are often used as an ingredient, but this isn't what > they did. They merely combined two soups to make a new soup. I remember > that chicken gumbo was used as one ingredient. I don't even think they > make that any more. Yes, they make the gumbo version still. It can actually make a decent crockpot additive, undiluted, to chicken parts (thighs mostly and deboned is best) then you add some carmelized onions and serve over rice. BTW, knowing your dietary needs that int a bad one for you if you like crockpot cooking. |
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Campbell's cream of tomato soup
cshenk wrote:
> "Dan Abel" wrote , >> Mark Thorson wrote: > >>> Do they even make Scotch broth anymore? > >> Didn't see oxtail or Scotch broth. > > Dave, I seem to recall Scotch Broth in a campbells can. They often roll > out a new one for a bit and see if it sells. When was this? I liked that as a kid. Tried making it once and, lo and behold, it tasted like Campbell's. I bet if it appeared now, it would be a much poorer product--unless Campbell's decides to put out a classic line (or something like that). -- Jean B. |
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Campbell's cream of tomato soup
sf wrote:
> > On Sat, 16 Oct 2010 12:57:18 -0700, Mark Thorson > > wrote: > > > > Campbell's soups have gone way downhill. Their older > > soups have been reformulated to turn them into cheap crap, > > and the newer soups are crap from birth. If I saw a can > > of Scotch broth, I might buy that, but otherwise I'll > > never buy another Campbell's product again. There aren't > > too many brand names for which the generic product is > > better than the brand name, but Campbell's has become > > one of them. > > I doubt they've changed, but you probably have. Their Cream of Chicken Soup is totally different than it used to be. It now cannot be used to make my mother's creamed spinach recipe. But generic brand copies of the old Campbell's recipe are suitable for this creamed spinach recipe. |
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Campbell's cream of tomato soup
On 17/10/2010 9:03 AM, cshenk wrote:
> "Dan Abel" wrote , >> Mark Thorson wrote: > >>> Do they even make Scotch broth anymore? > >> Didn't see oxtail or Scotch broth. > > Dave, I seem to recall Scotch Broth in a campbells can. They often roll > out a new one for a bit and see if it sells. Campbells definitely had canned Scotch Broth. It was one of my favourites. I just did a little googling and, according to their web site, they still make Scotch Broth. Oxtail is no loner available. |
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Campbell's cream of tomato soup
In article >,
"Jean B." > wrote: > cshenk wrote: > > "Dan Abel" wrote , > >> Mark Thorson wrote: > > > >>> Do they even make Scotch broth anymore? > > > >> Didn't see oxtail or Scotch broth. > > > > Dave, I seem to recall Scotch Broth in a campbells can. They often roll > > out a new one for a bit and see if it sells. > > When was this? I liked that as a kid. Tried making it once and, > lo and behold, it tasted like Campbell's. I bet if it appeared > now, it would be a much poorer product--unless Campbell's decides > to put out a classic line (or something like that). I think it's "something like that": http://www.campbellsoup.com/condense....aspx?prd_prod uct_id=2326&family=classic I think the "classic" is just an advertising term. -- Dan Abel Petaluma, California USA |
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