FoodBanter.com - View Single Post - What Happened To Campbell's CofC? It's AWFUL !!!

Peter A

In article >, says...
> I made creamed spinach today for the first time
> in a very long time. The ingredients are simple,
> just a package of frozen spinach and a can of
> Campbell's Cream of Chicken Soup.
>
> I was alert enough to avoid the Campbell's Fat-Free
> Cream of Chicken Soup and Campbell's Healthy
> Request Cream of Chicken Soup (which is itself
> 98% fat free). I want the fat they took out
> of those two in my soup. I finally found the plain
> Campbell's Cream of Chicken Soup.
>
> On bringing it home, the first hint something was
> different was the flip-top can. That's okay,
> I don't care about packaging. But inside the
> soup had an unfamiliar texture. It was kind of
> like a stiff gel. That's not the soup I was
> expecting. The old Campbell's Cream of Chicken
> Soup had some body, but it was much more runny.
> You could pour it out of the can (or maybe
> the whole thing would slide out of the can
> as one big cylindrical plug). This new stuff
> really couldn't be removed from the can without
> a spoon or some other tool.
>
> What was much worse was that the old stuff would
> become even more runny when heated. It added
> the perfect texture to make creamed spinach.
> This new stuff remains a thick gel even when hot.
> It made a horrible creamed spinach.
>
> When did this happen? It has an awful texture,
> and the subtle flavors are either gone or
> immobilized in the gel. It's dreadful stuff.
> I suppose I could try the generic store brand
> or something. Maybe some smaller manufacturer
> wouldn't have the advanced Campbell's astrofood
> technology. Either that, or I'm just not going
> to make any more creamed spinach.
>

Campbells' C of C soup has ALWAYS been awful. The indisputable proof is
the fact that I loved it when I was in college.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm