On Thu, 16 May 2019 08:06:08 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, May 16, 2019 at 10:32:27 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > On Thursday, May 16, 2019 at 10:03:55 AM UTC-4, Gary wrote:
>> > > Nancy2 wrote:
>> > > >
>> > > > Jill, when you try split pea soup, smooth it out with a stick blender, you will like it
>> > > > better, IMO. ;-))
>> > >
>> > > Doubtful, Nancy2. Food is often judged well with food that has
>> > > different textures and also a different taste that shows up in a
>> > > bite of one ingredient.
>> > >
>> > > All blended together? Do you make your family a Thanksgiving
>> > > dinner then blend it all into mush to drink from a straw? I
>> > > didn't think so.
>> > >
>> > > Variety of texture and taste is what makes good food.
>> >
>> > And you don't need to get that all in one dish. A smooth soup
>> > and a crunchy salad will fit the bill nicely.
>> >
>> > > Food that you can drink from a straw is good for pre-teeth babies
>> > > and for adults going through serious oral surgeries.
>> >
>> > That's just your opinion. Pureed soups are very common.
>>
>> Of course it's just my opinion but I won't ever do that.
>> Pureed soups are so blah to me.
>>
>> When I first made Vichyssoise using the exact
>> New York Times cookbook recipe, it was so good.
>> What I did NOT do though was to puree it then chill it.
>> I ate it chunky and hot. I loved it.
>>
>> A cold pureed soup is such a fail, imo.
>>
>> Years ago, I tried Jill's "signature" roasted butternut squash
>> soup. It was good enough but not good enough to make it since. I
>> sure as hell didn't puree it. Gag. Better chunky.
>>
>> I prefer not to drink my meals. Sorry.
>
>Tomato soup? Good old Campbell's?
>
>Cindy Hamilton


My least favorite canned soup... I'd rathr starve

jmcquown wrote:
> BTW, there are different settings on the blender, just
> like a food processor.

Incredible insight. You are "da girl!"

jmcquown wrote:
>
> Gary wrote:
> > Pureed soups are so blah to me.
> >
> Then I'd say you have to step up the seasonings! The act of pureeing
> doesnt make soup bland.

I'm talking about texture blah idiot. You keep try to change the
meaning of what is said to suit your princess know-all gated
life.

> I don't like cold soup, either. I love hot potato soup. Potato leek
> soup is expecially good. But it has to be hot. And gee, it can still
> have some pieces of potato and leek. Just please, not huge chunks
> unless that's what I intended.

No one has mentioned huge chunks...just bite size chunks.
1/2" chunks of anything are not huge.

> > Years ago, I tried Jill's "signature" roasted butternut squash
> > soup. It was good enough but not good enough to make it since. I
> > sure as hell didn't puree it. Gag. Better chunky.
> >
> Okay... so you didn't actually make my soup. Not if you didn't puree
> it.

Yes I did make it. I know exactly how it tastes. Just didn't want
pureed. Very boring to eat with no texture.

> BTW, if you roasted the squash before you spooned it out of the
shell I don't see how it could have come out "chunky".

BTW, if you didn't find the roasted squash a bit chunky, why in
the hell did you puree it?
It was soft bite-size chunks, "can't imagine anything girl." It
had some texture still that I prefer.

Do you drink your morning coffee in a bowl with a spoon?
probably do

wrote:
>
> Campbells soup from the can... any variety, Manhattan clam chowder was
> a favorite

I like clam chowder and all 3 varieties.

One time, I combined the New England kind (cream based) with the
Manhattan kind (tomato based) as I like both. Ended up with a
very tasty pink clam chowdar. It was good.

These days, I make the clear clam chowder, NC outer banks recipe
but I see that Rhode Island also claims the clear. It's good
eats though. Never seen it sold commercially. I make my own.

wrote:
>
> On Thu, 16 May 2019 08:06:08 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Thursday, May 16, 2019 at 10:32:27 AM UTC-4, Gary wrote:
> >> Cindy Hamilton wrote:
> >> >
> >> > On Thursday, May 16, 2019 at 10:03:55 AM UTC-4, Gary wrote:
> >> > > Nancy2 wrote:
> >> > > >
> >> > > > Jill, when you try split pea soup, smooth it out with a stick blender, you will like it
> >> > > > better, IMO. ;-))
> >> > >
> >> > > Doubtful, Nancy2. Food is often judged well with food that has
> >> > > different textures and also a different taste that shows up in a
> >> > > bite of one ingredient.
> >> > >
> >> > > All blended together? Do you make your family a Thanksgiving
> >> > > dinner then blend it all into mush to drink from a straw? I
> >> > > didn't think so.
> >> > >
> >> > > Variety of texture and taste is what makes good food.
> >> >
> >> > And you don't need to get that all in one dish. A smooth soup
> >> > and a crunchy salad will fit the bill nicely.
> >> >
> >> > > Food that you can drink from a straw is good for pre-teeth babies
> >> > > and for adults going through serious oral surgeries.
> >> >
> >> > That's just your opinion. Pureed soups are very common.
> >>
> >> Of course it's just my opinion but I won't ever do that.
> >> Pureed soups are so blah to me.
> >>
> >> When I first made Vichyssoise using the exact
> >> New York Times cookbook recipe, it was so good.
> >> What I did NOT do though was to puree it then chill it.
> >> I ate it chunky and hot. I loved it.
> >>
> >> A cold pureed soup is such a fail, imo.
> >>
> >> Years ago, I tried Jill's "signature" roasted butternut squash
> >> soup. It was good enough but not good enough to make it since. I
> >> sure as hell didn't puree it. Gag. Better chunky.
> >>
> >> I prefer not to drink my meals. Sorry.
> >
> >Tomato soup? Good old Campbell's?
> >
> >Cindy Hamilton
>
> My least favorite canned soup... I'd rathr starve

Made with milk, that was childhood comfort food to go with
grilled cheese sandwiches.

Better is to add one small garden tomato chopped (in season), 3/4
can of water and some good ground pepper. Gives that cheap
commercial soup good texture and taste. Again, I just make my own
these days but only during local tomato season.

On Saturday, May 18, 2019 at 8:58:01 AM UTC-4, Gary wrote:
> wrote:
> >
> > On Thu, 16 May 2019 08:06:08 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > >On Thursday, May 16, 2019 at 10:32:27 AM UTC-4, Gary wrote:
> > >> Cindy Hamilton wrote:
> > >> >
> > >> > On Thursday, May 16, 2019 at 10:03:55 AM UTC-4, Gary wrote:
> > >> > > Nancy2 wrote:
> > >> > > >
> > >> > > > Jill, when you try split pea soup, smooth it out with a stick blender, you will like it
> > >> > > > better, IMO. ;-))
> > >> > >
> > >> > > Doubtful, Nancy2. Food is often judged well with food that has
> > >> > > different textures and also a different taste that shows up in a
> > >> > > bite of one ingredient.
> > >> > >
> > >> > > All blended together? Do you make your family a Thanksgiving
> > >> > > dinner then blend it all into mush to drink from a straw? I
> > >> > > didn't think so.
> > >> > >
> > >> > > Variety of texture and taste is what makes good food.
> > >> >
> > >> > And you don't need to get that all in one dish. A smooth soup
> > >> > and a crunchy salad will fit the bill nicely.
> > >> >
> > >> > > Food that you can drink from a straw is good for pre-teeth babies
> > >> > > and for adults going through serious oral surgeries.
> > >> >
> > >> > That's just your opinion. Pureed soups are very common.
> > >>
> > >> Of course it's just my opinion but I won't ever do that.
> > >> Pureed soups are so blah to me.
> > >>
> > >> When I first made Vichyssoise using the exact
> > >> New York Times cookbook recipe, it was so good.
> > >> What I did NOT do though was to puree it then chill it.
> > >> I ate it chunky and hot. I loved it.
> > >>
> > >> A cold pureed soup is such a fail, imo.
> > >>
> > >> Years ago, I tried Jill's "signature" roasted butternut squash
> > >> soup. It was good enough but not good enough to make it since. I
> > >> sure as hell didn't puree it. Gag. Better chunky.
> > >>
> > >> I prefer not to drink my meals. Sorry.
> > >
> > >Tomato soup? Good old Campbell's?
> > >
> > >Cindy Hamilton
> >
> > My least favorite canned soup... I'd rathr starve
>
> Made with milk, that was childhood comfort food to go with
> grilled cheese sandwiches.
>
> Better is to add one small garden tomato chopped (in season), 3/4
> can of water and some good ground pepper. Gives that cheap
> commercial soup good texture and taste. Again, I just make my own
> these days but only during local tomato season.

Fair enough. What I object to was you suggesting there's something
defective about people who enjoy pureed soups.

Cindy Hamilton

On 2019-05-18 8:54 a.m., Gary wrote:
> jmcquown wrote:
>>
>> Gary wrote:
>>> Pureed soups are so blah to me.
>>>
>> Then I'd say you have to step up the seasonings! The act of pureeing
>> doesnt make soup bland.
>
> I'm talking about texture blah idiot. You keep try to change the
> meaning of what is said to suit your princess know-all gated
> life.

I thought the meaning of puree was pretty clear, and you addressed the
texture... pureed. Jill was quite correct about seasoning.

On 5/18/2019 9:43 AM, Dave Smith wrote:
> On 2019-05-18 8:54 a.m., Gary wrote:
>> jmcquown wrote:
>>>
>>> Â* Gary wrote:
>>>> Pureed soups are so blah to me.
>>>>
>>> Then I'd say you have to step up the seasonings!Â* The act of pureeing
>>> doesnt make soup bland.
>>
>> I'm talking about texture blah idiot. You keep try to change the
>> meaning of what is said to suit your princess know-all gated
>> life.
>
> I thought the meaning of puree was pretty clear, and you addressed the
> texture... pureed.Â* Jill was quite correct about seasoning.

Exactly. The act of pureeing (aka making a soup smooth in texture) has
nothing to do with whether or not a soup tastes *bland*.

Jill

On 5/18/2019 9:12 AM, Cindy Hamilton wrote:
> On Saturday, May 18, 2019 at 8:58:01 AM UTC-4, Gary wrote:
>>>>>
>>>>> Of course it's just my opinion but I won't ever do that.
>>>>> Pureed soups are so blah to me.
>>>>>
>>>>
>>>> Tomato soup? Good old Campbell's?
>>>>
>>>> Cindy Hamilton
>>>
>>> My least favorite canned soup... I'd rathr starve
>>
>> Made with milk, that was childhood comfort food to go with
>> grilled cheese sandwiches.
>>
>> Better is to add one small garden tomato chopped (in season), 3/4
>> can of water and some good ground pepper. Gives that cheap
>> commercial soup good texture and taste. Again, I just make my own
>> these days but only during local tomato season.
>
> Fair enough. What I object to was you suggesting there's something
> defective about people who enjoy pureed soups.
>
> Cindy Hamilton
>
He stated "Pureed soups are so blah to me." I don't equate pureed soup
with "blah" (which to me translates as *bland*). I get that he doesn't
like the texture. No one is forcing him to eat pureed soup but there
are some of us who like it.

Jill

On Sat, 18 May 2019 13:34:32 -0400, jmcquown >
wrote:

>On 5/18/2019 9:43 AM, Dave Smith wrote:
>> On 2019-05-18 8:54 a.m., Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> * Gary wrote:
>>>>> Pureed soups are so blah to me.
>>>>>
>>>> Then I'd say you have to step up the seasonings!* The act of pureeing
>>>> doesnt make soup bland.
>>>
>>> I'm talking about texture blah idiot. You keep try to change the
>>> meaning of what is said to suit your princess know-all gated
>>> life.
>>
>> I thought the meaning of puree was pretty clear, and you addressed the
>> texture... pureed.* Jill was quite correct about seasoning.
>
>Exactly. The act of pureeing (aka making a soup smooth in texture) has
>nothing to do with whether or not a soup tastes *bland*.

"I'm talking about texture blah idiot."

On Sat, 18 May 2019 08:57:58 -0400, Gary > wrote:

wrote:
>>
>> On Thu, 16 May 2019 08:06:08 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Thursday, May 16, 2019 at 10:32:27 AM UTC-4, Gary wrote:
>> >> Cindy Hamilton wrote:
>> >> >
>> >> > On Thursday, May 16, 2019 at 10:03:55 AM UTC-4, Gary wrote:
>> >> > > Nancy2 wrote:
>> >> > > >
>> >> > > > Jill, when you try split pea soup, smooth it out with a stick blender, you will like it
>> >> > > > better, IMO. ;-))
>> >> > >
>> >> > > Doubtful, Nancy2. Food is often judged well with food that has
>> >> > > different textures and also a different taste that shows up in a
>> >> > > bite of one ingredient.
>> >> > >
>> >> > > All blended together? Do you make your family a Thanksgiving
>> >> > > dinner then blend it all into mush to drink from a straw? I
>> >> > > didn't think so.
>> >> > >
>> >> > > Variety of texture and taste is what makes good food.
>> >> >
>> >> > And you don't need to get that all in one dish. A smooth soup
>> >> > and a crunchy salad will fit the bill nicely.
>> >> >
>> >> > > Food that you can drink from a straw is good for pre-teeth babies
>> >> > > and for adults going through serious oral surgeries.
>> >> >
>> >> > That's just your opinion. Pureed soups are very common.
>> >>
>> >> Of course it's just my opinion but I won't ever do that.
>> >> Pureed soups are so blah to me.
>> >>
>> >> When I first made Vichyssoise using the exact
>> >> New York Times cookbook recipe, it was so good.
>> >> What I did NOT do though was to puree it then chill it.
>> >> I ate it chunky and hot. I loved it.
>> >>
>> >> A cold pureed soup is such a fail, imo.
>> >>
>> >> Years ago, I tried Jill's "signature" roasted butternut squash
>> >> soup. It was good enough but not good enough to make it since. I
>> >> sure as hell didn't puree it. Gag. Better chunky.
>> >>
>> >> I prefer not to drink my meals. Sorry.
>> >
>> >Tomato soup? Good old Campbell's?
>> >
>> >Cindy Hamilton
>>
>> My least favorite canned soup... I'd rathr starve
>
>Made with milk, that was childhood comfort food to go with
>grilled cheese sandwiches.
>
>Better is to add one small garden tomato chopped (in season), 3/4
>can of water and some good ground pepper. Gives that cheap
>commercial soup good texture and taste. Again, I just make my own
>these days but only during local tomato season.

Progresso Tomato Soup is far better than Campbells... I prefer the one
w/basil but both are good. Progresso is a chunky tomato soup. I
don't like tomato soup with milk, I don't like any soup with
milk/cream, I don't like New England clam chowder either, I prefer
Manhattan style. It's extreemely simple to make great tomato soup
from a can of whole peeled tomatoes.... I don't like the tomatoes
pureed, I break them up in my hand. I really don't like any canned
clam chowder, they are all primarily potatoes. On Lung Guyland I
could buy quart containers of frozen clams, whole or chopped. Add
about a cup of chopped to my tomato soup and a can of Veg-All, season
with s n'p, a little parsley, and serve steaming hot. Sometimes I'll
add a small can of V-8 too.
https://www.veg-all.com/

https://www.popeyespinach.com/

"Gary" > wrote in message ...
> jmcquown wrote:
>> BTW, there are different settings on the blender, just
>> like a food processor.
>
> Incredible insight. You are "da girl!"

Hehehe.

"Nancy2" > wrote in message
...
>I just don't like lumps of peas in split pea soup, thanks. I get texture
>from the soda crackers
> I crumble up and drop into the soup. I eat those before they get soggy,
> crumbling a
> few at a time. ;-))
>
> N.

I like my peas. I don't like crackers in soup.