I remember when Campbell's tomato soup required a wire whisk to mix. The stuff came out of the can like tomato paste. Now you just need a spoon. "Microwave Ready" with about a cup of sugar per can.
Have you tried Heinz 57? It's sort of like ketchup. My dad would put it on fried eggs. I remembered that a couple of months ago and 40 years later it's as good as I remember.
Ian - have you ever made tomato soup from fresh tomatoes? Its really excellent and so much better than the canned goop. Great hot or cold. I just throw a bunch of tomatoes in the blender, add salt, pepper and cilantro and pulverize. Sometimes I add a little cream
While I appreciate grilled cheese and tomato soup, I will always prefer what I grew up with. Grilled cheese and fruit with juice/syrup.
When I was very young we had home bottled cherries. Later we had fruit from a can, usually peach or pear. Dip the sandwich in the juice/syrup, mmmmmm. Plus the temperature difference between the melted cheese and the cool fruit was nice.
It really comes down to whether you prefer sweet or savory. Or who is cooking that day, because my wife vastly prefers the soup.
I have to agree about the tomato soup, The only way I can stand it is over ice. About 25% vodka, some Worcestershire, Tabasco, maybe a celery stalk. Reasonably tasty that way
Fresh-ground black pepper, too. Best made when canning tomatoes; fill a Mason Jar with diced tomato, drain juice into pitcher, continue to pack, rinse, repeat. Save juice overnight in fridge, after lunch you begin with the Bloody Marys. The sun's over the yardarm somewhere in the world. I prefer Luksusowa vodka myself.
You, Sir are an apostate, an infidel a heathen and a heretic...which puts you in some damned good company. The cream of chicken rice soup sounds good...but I'll go with 'mater basil with my grilled cheese, thank you ;)
Around here (Northern MN) some people make chili with a starting base of Campbell's cream of mushroom soup- You wanna talk about apostate, infidel, heathen and heretic?
Last 2 winters, almost no snow. Watched the grass turn green & start growing in January of 25, never snowed enough to plow the driveway winter of 24-25. Less than 8" of snow in winter of 25-26, that mostly fell in April.
But the Campbell's cream of mushroom soup still haunts the land of wild rice...
My neighborhood has had weather past the previous100 year extremes for warmest average temperatures AND below the previous 100 year minimum precipitation (snow & everything else, liquid water equivalent) during 3 out of the last 5 winters. Repeatedly breaking records for warm, dry winters. Plants and INSECTS that normally died off in winter here are frequently NOT dieing so much any more. White tail deer moved way North into what was previously moose & elk only range, deer brought parasitic brain worm deer can live with but moose can't. The "winter tick" moose ticks are so bad and have such long active seasons that the moose are dieing off in about 2/3 of their previous range from anemia, steady blood loss to heavy tick infestations.
I've lived in MN last 35 years and in WI not far away the 30 years before. Experientially, it is FAR different than when I started keeping track back in the 1970s (due to personal gardening and working for farmers).
3-4 week longer growing season now, not needing snow shoes all winter, not being ABLE to use a snowmobile except on snow free frozen lakes all winter? Nah, just some strange coincidence, nothing to see here.
I don't think the question has ever been about whether or not climate changes, you have just been required to accept the religion of "man-made change" or risk being branded a heretic and denier. You aren't allowed to propose or suggest alternative theories. At ris of being branded, however, "Maunder minimum" makes for an interesting web search.
As a child I loved tomato soup. These days? I don't know if I could eat it and haven't in way too many decades. However, I do use it as a base in a couple of different things that I make. (Hence why I am unhappy that Campbell's changed their recipe).
I can't do tomato soup from the can. When I want it quick, I usually get the can tomato sauce and add my own spices. Everything Bagel seasoning or Montreal Steak Seasoning with a dash of sweet onion powder are my preference.....
Two additions I like. A good heaping spoon of 'Better than Bullion' soup base as all the salt in the pot. Real big flavor boost. Also, a few shakes of turmeric and cayenne.
I have seen most commercial bullion cubes list MSG, "hydrolyzed soy" or "autolyzed yeast". HS and AY are chemically similar to MSG, sounds better on a label-
Look at the bouillon or soup base ingredients?
I don't usually use MSG or AY, though they are in some mixes like seasoning salt & commercial rubs I do use occasionally.
----------
From Google:
Hidden Source of MSG: Hydrolyzed vegetable protein (HVP), including soy, is produced by breaking down proteins into amino acids, specifically glutamic acid, through boiling in hydrochloric acid. This free glutamic acid is what causes the flavor-enhancing effect, similar to added MSG.Labeling Loophole: Because it is technically a "flavor enhancer" and not pure MSG, manufacturers do not have to list "MSG" on the label, but they are often required to list it as "Hydrolyzed Soy Protein".
Hydrolyzed Soy Protein is generally considered to be MSG (Monosodium Glutamate) in a hidden form, or at least a significant source of it.
My late Grandpop- who cooked for the Starlight back during the Mercury days- used chicken necks & livers in addition to the bones when making chicken broth.
He also made some amazing potato dumplings to go into the soup.
My mum always served us Campbell's tomato soup with our grilled cheese sandwiches. We didn't have much money and iirc it was about .25 a can to feed three kids. She'd cut the sandwiches into "soldiers" (long strips). Mmm. Loved to dip them and still do. For my dad she's add some stewed tomatoes so that his soup was a tomato bisque. We hated that as kids, thought the extra tomatoes made it gross, but now that I'm older, yeah, it's the way to go.
Personally, I'd probably substitute in flakes/powder for the veggies, but that's just me. I've had a subconscious issue with a lot of veggies for most of my lifetime. It may be a texture thing. I don't know.
FWIW, I recall a vid. wherein a Montreal chef said he ran his veg [in this case a mire-poix, aka soffrito] through his meat grinder with the meat when making Bolognese sauce. In a long-cooked sauce they dissolve.
Likewise the trimmings from the onion, celery and garlic (but not the bell peppers).
Toss all into one of these cute little pressure cookers (like "Instantpot") along with 6 cups of water and a couple tablespoons of vinegar. Pressure cook for 2 hours, strain, save the stock for next batch or your other occasion. Refrigerate and peel the fat off the top if you like, it's good grease for making hash browns or frying flour as roux for light/chicken gravy.
If your dog can handle it, the skins & gristle will be appreciated. I've put them in a dehydrator & made treats...
I save the boiled bones wet in the freezer until I've got a blender load, then grind 'em up and add to compost headed for my chilis, tomato's & etc., the vinegar makes them so soft they grind easy.
Also, if you despise tomato soup (like Campbell's)? Are you one of the people who hate cilantro, think it tastes like soap mixed with vomit. Because that spice is found in Campbell's & similar.
I put my veg scrap/trim, chicken bones, pork bones, trim and whatnot into a gallon freezer bag. When it's full, I make stock, sieve, throw in chicken and whatnot and voila, a soup of sorts.
Used to make about 5 gallons of shrimp creole sauce with that shrimp stock we made for the weekly lunch special, back in the 80's.
After straining out & discarding all the boiled shrimp-y bits, every cat in the neighborhood would be prowling around the restaurant's dumpster.
Also, if you pissed that restaurant owner off? He would sneak out to the parking lot with a couple of shrimp and put them inside one of your car's hubcaps. Shrimp, such a versatile ingredient...
I remember when Campbell's tomato soup required a wire whisk to mix. The stuff came out of the can like tomato paste. Now you just need a spoon. "Microwave Ready" with about a cup of sugar per can.
Have you tried Heinz 57? It's sort of like ketchup. My dad would put it on fried eggs. I remembered that a couple of months ago and 40 years later it's as good as I remember.
Try some HP Sauce- it's like 57, but even better.
I need to find some. I hear it is good.
I'd add carrots and swap the rice for barley.
Ian - have you ever made tomato soup from fresh tomatoes? Its really excellent and so much better than the canned goop. Great hot or cold. I just throw a bunch of tomatoes in the blender, add salt, pepper and cilantro and pulverize. Sometimes I add a little cream
Gazpacho!
Geshuntight.
While I appreciate grilled cheese and tomato soup, I will always prefer what I grew up with. Grilled cheese and fruit with juice/syrup.
When I was very young we had home bottled cherries. Later we had fruit from a can, usually peach or pear. Dip the sandwich in the juice/syrup, mmmmmm. Plus the temperature difference between the melted cheese and the cool fruit was nice.
It really comes down to whether you prefer sweet or savory. Or who is cooking that day, because my wife vastly prefers the soup.
Damn,now I have to try that...
I have to agree about the tomato soup, The only way I can stand it is over ice. About 25% vodka, some Worcestershire, Tabasco, maybe a celery stalk. Reasonably tasty that way
Fresh-ground black pepper, too. Best made when canning tomatoes; fill a Mason Jar with diced tomato, drain juice into pitcher, continue to pack, rinse, repeat. Save juice overnight in fridge, after lunch you begin with the Bloody Marys. The sun's over the yardarm somewhere in the world. I prefer Luksusowa vodka myself.
You, Sir are an apostate, an infidel a heathen and a heretic...which puts you in some damned good company. The cream of chicken rice soup sounds good...but I'll go with 'mater basil with my grilled cheese, thank you ;)
Around here (Northern MN) some people make chili with a starting base of Campbell's cream of mushroom soup- You wanna talk about apostate, infidel, heathen and heretic?
OMGosh! Somehow, chili and cream of shroom soup is mutually incompatible. Maybe that's why I don't live in MN. That, and all that snow....
Last 2 winters, almost no snow. Watched the grass turn green & start growing in January of 25, never snowed enough to plow the driveway winter of 24-25. Less than 8" of snow in winter of 25-26, that mostly fell in April.
But the Campbell's cream of mushroom soup still haunts the land of wild rice...
Global warming? (tongue in cheek here....)
Politically charged wording there. "Climate change"? Yes.
My neighborhood has had weather past the previous100 year extremes for warmest average temperatures AND below the previous 100 year minimum precipitation (snow & everything else, liquid water equivalent) during 3 out of the last 5 winters. Repeatedly breaking records for warm, dry winters. Plants and INSECTS that normally died off in winter here are frequently NOT dieing so much any more. White tail deer moved way North into what was previously moose & elk only range, deer brought parasitic brain worm deer can live with but moose can't. The "winter tick" moose ticks are so bad and have such long active seasons that the moose are dieing off in about 2/3 of their previous range from anemia, steady blood loss to heavy tick infestations.
I've lived in MN last 35 years and in WI not far away the 30 years before. Experientially, it is FAR different than when I started keeping track back in the 1970s (due to personal gardening and working for farmers).
3-4 week longer growing season now, not needing snow shoes all winter, not being ABLE to use a snowmobile except on snow free frozen lakes all winter? Nah, just some strange coincidence, nothing to see here.
I don't think the question has ever been about whether or not climate changes, you have just been required to accept the religion of "man-made change" or risk being branded a heretic and denier. You aren't allowed to propose or suggest alternative theories. At ris of being branded, however, "Maunder minimum" makes for an interesting web search.
As a child I loved tomato soup. These days? I don't know if I could eat it and haven't in way too many decades. However, I do use it as a base in a couple of different things that I make. (Hence why I am unhappy that Campbell's changed their recipe).
I can't do tomato soup from the can. When I want it quick, I usually get the can tomato sauce and add my own spices. Everything Bagel seasoning or Montreal Steak Seasoning with a dash of sweet onion powder are my preference.....
"confit". I got excited when I googled its definition. Thanks.
I raised Pekin ducks some years back and saved their rendered fat in my freezer! REAL confit is food of the gods.
That looks like quite a good recipe. I will print it and try it out.
Two additions I like. A good heaping spoon of 'Better than Bullion' soup base as all the salt in the pot. Real big flavor boost. Also, a few shakes of turmeric and cayenne.
Erm, if you are good with MSG? I can handle it but some can't.
Do you mean that can be added, or do you mean something I use has MSG in it?
I have no issue with MSG, but our soup is already rich, savory, and has plenty of umami.
I have seen most commercial bullion cubes list MSG, "hydrolyzed soy" or "autolyzed yeast". HS and AY are chemically similar to MSG, sounds better on a label-
Look at the bouillon or soup base ingredients?
I don't usually use MSG or AY, though they are in some mixes like seasoning salt & commercial rubs I do use occasionally.
----------
From Google:
Hidden Source of MSG: Hydrolyzed vegetable protein (HVP), including soy, is produced by breaking down proteins into amino acids, specifically glutamic acid, through boiling in hydrochloric acid. This free glutamic acid is what causes the flavor-enhancing effect, similar to added MSG.Labeling Loophole: Because it is technically a "flavor enhancer" and not pure MSG, manufacturers do not have to list "MSG" on the label, but they are often required to list it as "Hydrolyzed Soy Protein".
Hydrolyzed Soy Protein is generally considered to be MSG (Monosodium Glutamate) in a hidden form, or at least a significant source of it.
"Yeast Extract" is another one they use to slip MSG into stuff.
One stupid thing about American labeling laws is we don't require the E Number on ingredients.
And yeah, MSG and my gut don't like each other at all- which is a dietary good thing, as I have to pass on a lot of junk food.
Chamomile tea supposedly helps with that.
My late Grandpop- who cooked for the Starlight back during the Mercury days- used chicken necks & livers in addition to the bones when making chicken broth.
He also made some amazing potato dumplings to go into the soup.
My mum always served us Campbell's tomato soup with our grilled cheese sandwiches. We didn't have much money and iirc it was about .25 a can to feed three kids. She'd cut the sandwiches into "soldiers" (long strips). Mmm. Loved to dip them and still do. For my dad she's add some stewed tomatoes so that his soup was a tomato bisque. We hated that as kids, thought the extra tomatoes made it gross, but now that I'm older, yeah, it's the way to go.
Personally, I'd probably substitute in flakes/powder for the veggies, but that's just me. I've had a subconscious issue with a lot of veggies for most of my lifetime. It may be a texture thing. I don't know.
FWIW, I recall a vid. wherein a Montreal chef said he ran his veg [in this case a mire-poix, aka soffrito] through his meat grinder with the meat when making Bolognese sauce. In a long-cooked sauce they dissolve.
Save the chicken bones & skins.
Likewise the trimmings from the onion, celery and garlic (but not the bell peppers).
Toss all into one of these cute little pressure cookers (like "Instantpot") along with 6 cups of water and a couple tablespoons of vinegar. Pressure cook for 2 hours, strain, save the stock for next batch or your other occasion. Refrigerate and peel the fat off the top if you like, it's good grease for making hash browns or frying flour as roux for light/chicken gravy.
If your dog can handle it, the skins & gristle will be appreciated. I've put them in a dehydrator & made treats...
I save the boiled bones wet in the freezer until I've got a blender load, then grind 'em up and add to compost headed for my chilis, tomato's & etc., the vinegar makes them so soft they grind easy.
Also, if you despise tomato soup (like Campbell's)? Are you one of the people who hate cilantro, think it tastes like soap mixed with vomit. Because that spice is found in Campbell's & similar.
I put my veg scrap/trim, chicken bones, pork bones, trim and whatnot into a gallon freezer bag. When it's full, I make stock, sieve, throw in chicken and whatnot and voila, a soup of sorts.
Soup exactly!
"No bone goes unboiled" as my depression era mommy taught me.
Then I cheffed in a restaurant owned by a guy who had worked at Antoine's in New Orleans- and now I roast & boil all the shrimp shells & heads too...
Oh, most definitely. I use the heads/shells to make a sort-of stock which I use to cook rice, for a rice/shrimp/veg dish.
Used to make about 5 gallons of shrimp creole sauce with that shrimp stock we made for the weekly lunch special, back in the 80's.
After straining out & discarding all the boiled shrimp-y bits, every cat in the neighborhood would be prowling around the restaurant's dumpster.
Also, if you pissed that restaurant owner off? He would sneak out to the parking lot with a couple of shrimp and put them inside one of your car's hubcaps. Shrimp, such a versatile ingredient...