I had that junk back in the '60s after entering the service and experiencing different cuisines throughout this small orb called a planet...I never went back to artificial stuff since then!!!!!
3-D-printed fake meat? I'll never buy Campbell's again. Ate the Chicken Noodle and Tomato soup just a couple of times each year out of nostalgia from my childhood. The mushroom soup used to go into my holiday green bean casserole until I discovered a homemade version 10 times better.
Ugh. I knew Campbell's was sodium-laced, but fake meat straight out of Billy Gates' playbook? No way.
I pray you have an ad-blocker because this Ladies' site is full of ads. However the recipe and method is worth scrolling through. The soup is killer and a great base for the casserole. I use fresh or frozen green beans and fresh button mushrooms, but my friend still prefers the canned green beans + mushrooms and said it came out great.
And, yes, my friend and I still use packaged fried onions because we don't have the time to make our own and it just tastes so familiar.
To be perfectly honest -- Campbell's soup isn't any different than any other long term product. Anyone who has lived long enough can tell you that NOTHING tastes the same as it did in our childhood. It's all gone to hell. Campbell's soup in the early '60s was really good. It was pretty common to be greeted by a bowl of soup and a sandwich when you walked home from school for lunch. And it was good. These days it's barely edible.
I could name dozens of products by various corporations that suffered the same fate. To this day, I fondly recall the original formula for "Bosco". SIGH Every child's dream....
Ah Bosco. My great grandmother used to feed me milk with Bosco and Lorna Doon shortbread cookies (because they were healthy, LOL).
I just discovered Lorna Doon are still available, but they're tasteless compared to my memories. Can't recall the last time I saw a bottle of Bosco...
Edit: according to Wikipedia, Bosco is still sold, but they changed the recipe in 2020, taking out malt and vanilla so now it's just plain chocolate syrup like everyone else's. And it's in a plastic container.
I loved Bosco when I was a little girl. I haven't seen a bottle of that for so long that I thought it was off the market. Supposedly, they still manufacture it but I doubt it is of the same quality. They probably still make some each year to keep the patent rights.
But Bosco in milk was the best! And I loved the original Lorna Doon cookies too!
I just googled and there are recipes out there to recreate the original Bosco at home. May try it some day. Kind of laying off the sugar right now to prepare for the holiday indulging.
I just thought the chicken was terrible because they used cull laying hens. I heard they sell for $.25 apiece or something. In fact cull layers are so cheap that if they decided to not use them and instead use fake meat they are spending more money to do so
T is shorthand for Tablespoon in recipes. As opposed to tsp, which is teaspoon (and could easily be table-spoon, as they use the same letters). I know, it's confusing.
Seeing as we are talking recipes: My favorite is a Victorian recipe , that I found in a second-hand book, from the Savoy Hotel:
It's called Brown Soup - and it even appeared as such on menus. Very popular as a soup-of-the-day in that hotel: (InB4 British cooking is bland).
For households, the recipe reads as: Take the previous night's soup, remove all solids. Now add one pound of meat, some bone with marrow (so one pound and a quarter of shin on bone, for example); and one pound of vegetables. Also add one pint of water, or as much liquid as is needed to immerse all the ingredients, and a bouquet garni. The 'old' soup should smell good, not sour, BTW. But doing one every day, one does not run into trouble, and the old soup make a huge difference to flavor. Once one is on a roll like that, well the soup is legendary.
Also there is the bouquet garni: the herbs, which are tied into a little muslin teabag and fished out. In this day and age, we don't bother with tying that stuff up, but, I had one lady complain about the 'branch' in her soup - it was a twig of thyme from my herb-garden, but I digress.
Preferably, use three kinds of veg: orange, green and white. (so that can be carrots, celery and potato, or it can be rutabaga, asparagus and parsnips, for example. Get creative and seasonal).
Cook until meat is tender. Process the meat to bite-size bits. Remove bone before serving. Add salt and pepper to taste.
I hope this exec learned a lesson... don't bad talk the hand that feeds you while you are high. Interesting. I have never been a campbells soup person, however we just watched "Foods that Built America" and saw how campbells got started.
Interesting that these products were developed to transport food over long distances, and improve storage time. The soups would spoil so quickly, and the creator wanted to slow down spoilage. He spent years of his life, trying to perfect it so it tasted just like soup once you added water to it. People had to be sold on that.
Personally, I use campbells soup so seldom that I don't even remember the last time I bought it. I will say though that I recall opening the can, trying to make soup, and ended up throwing it away figuring my taste had changed since the last time I ate it. I think if you eat it regularly, you adapt and don't notice. However if you eat it every couple years or decades, you notice and it's crap.
I'd like to know if Little Debbies used to be better too. I tried those and about barfed.
in light of this revelation, i have to take action and continue my decades long streak of not buying their products
LOL thanks for that.
I had that junk back in the '60s after entering the service and experiencing different cuisines throughout this small orb called a planet...I never went back to artificial stuff since then!!!!!
Thanks God I don’t buy their shit.
3-D-printed fake meat? I'll never buy Campbell's again. Ate the Chicken Noodle and Tomato soup just a couple of times each year out of nostalgia from my childhood. The mushroom soup used to go into my holiday green bean casserole until I discovered a homemade version 10 times better.
Ugh. I knew Campbell's was sodium-laced, but fake meat straight out of Billy Gates' playbook? No way.
Wait, hold up!
What’s the recipe for the mushroom soup? I use it for tuna casserole but I’d do from scratch too if you have a good recipe!
I pray you have an ad-blocker because this Ladies' site is full of ads. However the recipe and method is worth scrolling through. The soup is killer and a great base for the casserole. I use fresh or frozen green beans and fresh button mushrooms, but my friend still prefers the canned green beans + mushrooms and said it came out great.
And, yes, my friend and I still use packaged fried onions because we don't have the time to make our own and it just tastes so familiar.
Hope this helps. There's a recipe index that you can download on that site after you've waded through the ads to see the method: https://www.pinchmeimeating.com/fresh-green-bean-casserole-crowd/
Happy Thanksgiving, Patriot!
Thanks, fren! Happy Thanksgiving to you too!
To be perfectly honest -- Campbell's soup isn't any different than any other long term product. Anyone who has lived long enough can tell you that NOTHING tastes the same as it did in our childhood. It's all gone to hell. Campbell's soup in the early '60s was really good. It was pretty common to be greeted by a bowl of soup and a sandwich when you walked home from school for lunch. And it was good. These days it's barely edible.
I could name dozens of products by various corporations that suffered the same fate. To this day, I fondly recall the original formula for "Bosco". SIGH Every child's dream....
I miss real Ho-Hos wrapped in impossibly thin foil. 'Twas a guilty pleasure.
Oh yes! Snack cakes really changed. Believe it or not -- my mother once told me that "Twinkies" originally had a banana flavored filling!
True….made with real bananas too.
We have to get back to the original formula for everything when it comes to legacy products.
Ah Bosco. My great grandmother used to feed me milk with Bosco and Lorna Doon shortbread cookies (because they were healthy, LOL).
I just discovered Lorna Doon are still available, but they're tasteless compared to my memories. Can't recall the last time I saw a bottle of Bosco...
Edit: according to Wikipedia, Bosco is still sold, but they changed the recipe in 2020, taking out malt and vanilla so now it's just plain chocolate syrup like everyone else's. And it's in a plastic container.
I loved Bosco when I was a little girl. I haven't seen a bottle of that for so long that I thought it was off the market. Supposedly, they still manufacture it but I doubt it is of the same quality. They probably still make some each year to keep the patent rights.
But Bosco in milk was the best! And I loved the original Lorna Doon cookies too!
I just googled and there are recipes out there to recreate the original Bosco at home. May try it some day. Kind of laying off the sugar right now to prepare for the holiday indulging.
OOOOooo! If the recipe is out there I have to try it once before I shuffle off this mortal coil. LOL!
Recreating a childhood memory that old would be something!
Bosch is still made in NJ and sold throughout the United States.
It used to be good when I was a child but now it is real sickening, actually all of them specially the ones in a can.
On a Cold Winter Day, a can of Campbell's soup & some buttered toast, goes a long way. The Advertising Execs are welcome to this Slogan. For Free.
funny you say that because their new marketing campaign was also leaked
"hey poorfag buy more slop"
short sweet and to the point
I like mine better.
yeah it is definitely better.
All the junk they sell is GMO. If you look on the back of the can it says "contains bioengineered food ingredients".
I just thought the chicken was terrible because they used cull laying hens. I heard they sell for $.25 apiece or something. In fact cull layers are so cheap that if they decided to not use them and instead use fake meat they are spending more money to do so
I suppose it starts as chicken and is processed and put back together with 3D printers. It's revolting to think of it.
member pink slime i member
Well damnit, I need a new cream of mushroom soup.
you should use something like chatgpt to teach you how to make it from scratch then compare
Or how about reading a recipe book? You don't need AI to do basic shit
this assumes everyone owns a recipe book just as i assume everyone online has access to a free online tool. one assumption is better than the other.
You can just Google the recipes. That, too, is free.
I've been lied to by AI enough times to know I won't trust it for a food recipe
hey buddy when you're done with those goalposts over there, bring em back here where you were first talking about a recipe book, would ya? ok thx :)
I've used this for years in place of the creamed soups. (Bonus - gluten-free.)
2 c powdered non-fat dry milk
3/4 c cornstarch
2 tsp Italian Seasoning 1/4 c instant chicken bouillon
2 T dried onion flakes
For 1 can of cream soup:
2 tons of dried onion flakes seems excessive but let's see how it goes
Thanks!
T is shorthand for Tablespoon in recipes. As opposed to tsp, which is teaspoon (and could easily be table-spoon, as they use the same letters). I know, it's confusing.
Seeing as we are talking recipes: My favorite is a Victorian recipe , that I found in a second-hand book, from the Savoy Hotel:
It's called Brown Soup - and it even appeared as such on menus. Very popular as a soup-of-the-day in that hotel: (InB4 British cooking is bland).
For households, the recipe reads as: Take the previous night's soup, remove all solids. Now add one pound of meat, some bone with marrow (so one pound and a quarter of shin on bone, for example); and one pound of vegetables. Also add one pint of water, or as much liquid as is needed to immerse all the ingredients, and a bouquet garni. The 'old' soup should smell good, not sour, BTW. But doing one every day, one does not run into trouble, and the old soup make a huge difference to flavor. Once one is on a roll like that, well the soup is legendary.
Also there is the bouquet garni: the herbs, which are tied into a little muslin teabag and fished out. In this day and age, we don't bother with tying that stuff up, but, I had one lady complain about the 'branch' in her soup - it was a twig of thyme from my herb-garden, but I digress.
Preferably, use three kinds of veg: orange, green and white. (so that can be carrots, celery and potato, or it can be rutabaga, asparagus and parsnips, for example. Get creative and seasonal).
Cook until meat is tender. Process the meat to bite-size bits. Remove bone before serving. Add salt and pepper to taste.
My stomach told me to lay off that Chicken Noodle Soup years ago. Now I know why.
Nobody is going to get full with just the chicken in Campbell's Chicken Soup! Kinda like Pork and Beans with all that pork. Kek
I hope this exec learned a lesson... don't bad talk the hand that feeds you while you are high. Interesting. I have never been a campbells soup person, however we just watched "Foods that Built America" and saw how campbells got started.
Interesting that these products were developed to transport food over long distances, and improve storage time. The soups would spoil so quickly, and the creator wanted to slow down spoilage. He spent years of his life, trying to perfect it so it tasted just like soup once you added water to it. People had to be sold on that.
Personally, I use campbells soup so seldom that I don't even remember the last time I bought it. I will say though that I recall opening the can, trying to make soup, and ended up throwing it away figuring my taste had changed since the last time I ate it. I think if you eat it regularly, you adapt and don't notice. However if you eat it every couple years or decades, you notice and it's crap.
I'd like to know if Little Debbies used to be better too. I tried those and about barfed.
Ugh, I can't stand tinned soup.
Campbell's is based in Camden "worse than Detroit" NJ.
Campbell's tomato soup has been used as a gauge of inflation over time: https://politicalcalculations.blogspot.com/2024/01/the-price-history-of-campbells-tomato.html
Ummm.....about that 3D chicken. What do they load in the blank hopper?
I don't know. I guess it is up to Congress to find out.
Well this sucks…. Campbell’s Cream of Tomato and a grilled cheese sandwich is the Holy Grail of lunch foods.