When did Campbell's Chicken Noodle Soup become so blah?
sheilajoyce_gw
10 years ago
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hounds_x_two
10 years agomorz8 - Washington Coast
10 years agoRelated Discussions
Free Tomato Seeds from Campbell's
Comments (23)So I tried to get some information out of the Campbell's company as to what we're all planting, and I got this: Ms TR, we received your message and appreciate your taking the time to contact Campbell Soup Company. We invite you to visit www.helpgrowyoursoup.com for additional information. Thank you for visiting the Campbell Soup Company website. Campbell Soup Company Web Team LXR/cl 004244270A so I sent this back: Thank you; that's where I got the seeds from, however, it does not indicate anywhere on the website, nor on the packaging what type of tomatoes these are. Are they "Super-100" cherry, are they "Big beef", are they "early girl"...are they determinate or indeterminate? There must be thousands of varieties of tomatoes out there; I'd just like to know what I'm planting, please. Thanks! TR ...and got this: we received your message and appreciate your taking the time to contact Campbell Soup Company. In answer to your question, the seeds are for eating tomatoes (roma-type) and are not genetically modified. They are hybrid seeds developed through traditional, time-honored breeding methods. Thank you for visiting the Campbell Soup Company website. Campbell Soup Company Web Team MXF/cl 004244270B So I guess we'll never really know. I realize it's a trade secret, and I suppose the 'roma' type will suffice for what I want to know......See MoreFree Tomato Seeds from Campbell's
Comments (52)Campbell's finally got their 22.5 million tomatoes donated. Now the graphic grows to a large vine -- no, wait -- it's growing in a tomato soup can, so it's a 10" dwarf with a spindly 1/8" stem, tiny leaves, and currant-sized fruit. No dicots -- the first leaves grow at the top of the plant, and the stem elongates at soil level, with new leaves added at the bottom of the plant.... All that we've seen before. But now blossoms appear magically on the leaf stems -- yes, you read correctly: no fruit trusses, blossoms growing on the leaf stems. Giant blossoms, much larger than the 5/8" fruit, which lack stems and seem to hover in mid-air.... Well, why are we surprised? We're tomato lovers. We know the plant is magical.... Here is a link that might be useful: http://www.helpgrowyoursoup.com/...See MoreWhat is your favorite way to use Campbell's Cheese Soup?
Comments (33)In his defense, he has very bad digestion--ulcerative colitis, so I think he is always worried he is going to aggravate it/have a flare up. But then he limits himself so much food-wise that then he binges on something. Like when he was bragging that he didn't salt his food or like salty foods, I pointed out that the crackers, breads, boxed meals, ham and salami and canned soups he eats are more loaded with salt than any amount you would get from a casual sprinkling from the salt shaker. He just got mad at me and said, "I don't want to argue about it, I'm just saying I don't eat salt." I've tried for DECADES to get him to create some healthy eating habits for himself. It will never work, better and smarter people than me have tried too. But cooking for him is sure a roller coaster ride. Some of his lady friends and neighbors tried cooking for him right after mom died, but they soon gave up! I just do what I can, try to detach, as long as he's not wasting away not eating, there's not much I can do about the quality of what he eats. The more I push for something healthy the more he pushes back, that is just his nature....See MoreThoughts: DIY Instant Noodles Cups
Comments (21)tishtoshnm -- As with many gluten-free books, they use more high-glycemic starches and all-purpose gluten-free flour mixtures than I care to consume. I tend to use more almond and coconut flour for baked goods. You are right, my "shoestring" is definitely much smaller than the author's (LOL). To give credit where credit is due, she does the math with many of the recipes in the book to prove her "shoestring" theory - based on making her recipe or buying a g-f frozen version. Personally, I can live without a gluten-free baked pretzel - at any price. Some foods you just can't make a good gluten-free substitute, so I don't waste my time/money. There are a lot of meat-related and vegetable recipes, but most people who are gluten-free don't need a recipe for glazed carrots or pot roast. The only recipe I've tried was for Arepas: (makes 10-12) 1 c. precooked cornmeal flour (P.A.N.) 1 c. grated mozzarella cheese 1/8 t. kosher salt 1 c. plus 2-4 T. tepid water 1/4 c. vegetable oil (I use coconut oil) In a large bowl, combine the cornmeal flour, cheese, and salt. Add 1 cup of water and stir to combine and incorporate the water into the flour mixture. Add more water by the tablespoonful if necessary for the dough to come together. Once the dough has come together, cover the towel with plastic wrap and allow it to stand at room temperature for 3-4 minutes. The cornmeal flour will continue to absorb water, and the dough will stiffen as it stands. After the dough has stiffened, wet your hands and divide the dough into 10-12 portions of about 3 T. each. With wet hands again, form the first piece of dough into a ball, then flatten into a disk about 1/4-inch thick and 2-1/2-inches wide. Repeat with each piece of dough. Pour the oil into a 12-inch skillet with at least 2-inch high sides, and heat the oil over medium-high heat until it shimmers. While the oil heats, prepare the first portion of dough for frying. Wet your hands again and press all around the edge of the disk, eliminating any cracks. Flatten along the side, smoothing as you go. When you fry the Arepas, if you have successfully eliminated all the cracks, steam will build up inside and they will puff and swell. It takes some practice, but it's well worth the effort. When the oil is ready, place each portion of dough carefully in the pan, and fry until golden brown, turning over once during frying and frying for 4-5 minutes per side. Do not crowd the pan. Fry in batches. Drain Arepas on towels before serving. With a wet serrated knife, slice the Arepas in half horizontally and serve warm or at room temperature. (Grainlady note: I slice them open before wrapping the leftovers for the freezer. In fact, I use my English Muffin "fork" for the task. I like to toast the inside on a dry griddle after they are thawed, apply the filling of choice - we often make ham and cheese - then grill the outside to melt the cheese inside and warm the ham. I also use them with poached eggs (using one-half of an arepa, toasted), shredded pork/beef/chicken sandwiches, egg salad, tuna salad...... I always wish I would have know this recipe for my mother, who had Celiac disease. She would have loved these little beauties. :-) -Grainlady...See Morenod702
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