I would like to make a thick tomato soup without using unhealthy cream?
anything i can buy at walmart as a substitute?

wrote:
> I would like to make a thick tomato soup without using unhealthy cream?
> anything i can buy at walmart as a substitute?

Fat-free evaporated milk?

> wrote in message
ups.com...
> I would like to make a thick tomato soup without using unhealthy cream?
> anything i can buy at walmart as a substitute?

There is fat-free half and half in the supermarket. I have used it in
sauces.
>

Oh pshaw, on Wed 13 Sep 2006 05:02:42a, pfoley meant to say...

>
> > wrote in message
> ups.com...
>> I would like to make a thick tomato soup without using unhealthy cream?
>> anything i can buy at walmart as a substitute?
>
> There is fat-free half and half in the supermarket. I have used it in
> sauces.

I use the fat-free half and half all the time. Land o' Lakes is one natonal
brand, an varioius local dairys also produce it. I've used it in tomato
soup, on cereal, and in other cooking.

--
Wayne Boatwright
__________________________________________________

Everything in our favor was against us.

Wayne Boatwright wrote:
> Oh pshaw, on Wed 13 Sep 2006 05:02:42a, pfoley meant to say...
>
>>
>> > wrote in message
>> ups.com...
>>> I would like to make a thick tomato soup without using unhealthy
>>> cream? anything i can buy at walmart as a substitute?
>>
Cream = unhealthy?
Try thickening with starch like (some) Chineese restaurants do.
IMHO fat-free soup is vile.

Ken.

--
Volunteer your idle computer time for cancer research
http://www.grid.org/services/teams/t...9-D37D5B25B569

My return address is courtesy of Spammotel http://www.spammotel.com/

In article 9>, Wayne
Boatwright <wayneboatwright_at_gmail.com> says...
> Oh pshaw, on Wed 13 Sep 2006 05:02:42a, pfoley meant to say...
>
> >
> > > wrote in message
> > ups.com...
> >> I would like to make a thick tomato soup without using unhealthy cream?
> >> anything i can buy at walmart as a substitute?
> >
> > There is fat-free half and half in the supermarket. I have used it in
> > sauces.
>
> I use the fat-free half and half all the time. Land o' Lakes is one natonal
> brand, an varioius local dairys also produce it. I've used it in tomato
> soup, on cereal, and in other cooking.
>
>

No offense, but fat free half and half? Gag, barf, hurl. That stuff
tastes like an industrial solvent.

There is nothing, repeat NOTHING unhealthy about cream.

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

Oh pshaw, on Wed 13 Sep 2006 05:50:26a, Peter A meant to say...

> In article 9>, Wayne
> Boatwright <wayneboatwright_at_gmail.com> says...
>> Oh pshaw, on Wed 13 Sep 2006 05:02:42a, pfoley meant to say...
>>
>> >
>> > > wrote in message
>> > ups.com...
>> >> I would like to make a thick tomato soup without using unhealthy
>> >> cream? anything i can buy at walmart as a substitute?
>> >
>> > There is fat-free half and half in the supermarket. I have used it
>> > in sauces.
>>
>> I use the fat-free half and half all the time. Land o' Lakes is one
>> natonal brand, an varioius local dairys also produce it. I've used it
>> in tomato soup, on cereal, and in other cooking.
>>
>>
>
> No offense, but fat free half and half? Gag, barf, hurl. That stuff
> tastes like an industrial solvent.

Have you actually tried it, Peter, or are you just ranting? I buy a local
dairy brand that is amazingly good.

>
> There is nothing, repeat NOTHING unhealthy about cream.
>

In moderation, perhaps, as with most things.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Wed 13 Sep 2006 05:32:12a, Ken Davey meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Wed 13 Sep 2006 05:02:42a, pfoley meant to say...
>>
>>>
>>> > wrote in message
>>> ups.com...
>>>> I would like to make a thick tomato soup without using unhealthy
>>>> cream? anything i can buy at walmart as a substitute?
>>>
> Cream = unhealthy?
> Try thickening with starch like (some) Chineese restaurants do.
> IMHO fat-free soup is vile.
>
> Ken.
>

The OP really didn't state it, but I wonder if a starch thickening would
produce what they want. Many people associate tomato soup with actually
being "cream of tomato soup", in which case starch alone won't produce the
desired result.

--
Wayne Boatwright @¿@¬
_____________________

"Peter A" writes:

>> > There is fat-free half and half in the supermarket. I have used it in
>> > sauces.
>>
>> I use the fat-free half and half all the time. Land o' Lakes is one
>> natonal
>> brand, an varioius local dairys also produce it. I've used it in tomato
>> soup, on cereal, and in other cooking.
>>
>>
>
> No offense, but fat free half and half? Gag, barf, hurl. That stuff
> tastes like an industrial solvent.

I have long been puzzled as to why the USDA allows them to put something on
the shelves named "half & half" which has no fat. The name is clearly
designed to make the buyer think of half milk and half cream, and they both
have fat. So if half of this container is x, what is y? And, BTW, what is
x?

Totally ignoring, the goodness or badness of whatever is in that little
container, it sounds like false labeling to me.

Wandering along the edges of rec.food.cooking, I found the following bit
of electronic flotsam written by Alan in
:

> It's name comes from it being, supposedly, half milk and half cream.
>
> It is an oddity of the language that "half and half" has become a
> food name, even in a fat-free version.
>
> I wonder what the marketing people found out about whether it would
> be better to call the product:
>
> Fat-free cream
>
> or
>
> Fat-free half-and-half
>
> ???
>
> I bet they figured that people would think that using the word
> 'cream' would make people think that the "fat-free cream" was,
> somehow, worse for them than using "fat-free half-and-half?"
>
> Inquiring minds want to know.

About 20 years ago, when my brother was in the US Navy & visiting a port in
Australia, he was stopped by a lady in the street who needed to ask a
question. Seems the lady in question was trying to prepare a reipe she'd
found in an American magazine and one of the ingredients was a certain
amount of half-and-half . . . .

what she needed to know was,
"Half and half of *what* ?"

In article . com>,
"Jude" > wrote:

> wrote:
> > I would like to make a thick tomato soup without using unhealthy cream?
> > anything i can buy at walmart as a substitute?
>
> Fat-free evaporated milk?

That was my first answer. You could also use cooked rice as a
thickener. Just buzz it together with the tomato puree in a blender or
food processor.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article 9>, Wayne
Boatwright <wayneboatwright_at_gmail.com> says...

> Have you actually tried it, Peter, or are you just ranting? I buy a local
> dairy brand that is amazingly good.
>

Yes I have - I mistakenly put it in my coffee at a church function the
other day. Perhaps there are better brands but I am doubtful. Even if
you like the taste, check out the ingredients. They sound like a recipe
for chemical weapons.

In any event, the fake item should not be called half and half. That
term has a specific meaning - half milk and half cream (milk and cream
from actual cows, not a factory). Next we'll have fat-free butter, fat-
free cream, and pork-free bacon (the latter already exists I am afraid
to say).


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

In article >, Alan
says...
> Cream is very healthy. Just as with any fattening food, eat it
> sparingly, but enjoy the flavor and texture it brings to food.
>
> Alan
>


Well said!

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

"Peter A" > wrote in message
...
> In article >, Alan
> says...
> > Cream is very healthy. Just as with any fattening food, eat it
> > sparingly, but enjoy the flavor and texture it brings to food.
> >
> > Alan
> >
>
>
> Well said!
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

But, some people have more self control than others.

In article >, Alan
says...
> In this case, the self-control is to make the dish the way it should
> be made, with real cream.
>
> It isn't gonna kill you, ya know!
>
>
>

I think there is a lot more satisfaction in having a dish made with
heavy cream, made the way it should be, once a week or once a month than
having a low fat feeble imitation more often.

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

wrote:
> I would like to make a thick tomato soup without using unhealthy cream?
> anything i can buy at walmart as a substitute?
>
>
I would suggest potato flour (make a slurry first), but I don't know if
you can buy it at Walmart. Cram won't thicken it anyway, it will thin
the liquid down.

Christine

Peter A wrote:
>
> I think there is a lot more satisfaction in having a dish made with
> heavy cream, made the way it should be, once a week or once a month than
> having a low fat feeble imitation more often.
>
Absolutely. Exactly. Right on. That's the point. You can say that
again. Couldn't agree more. -aem

On 12 Sep 2006 22:05:53 -0700, wrote:

>I would like to make a thick tomato soup without using unhealthy cream?
>anything i can buy at walmart as a substitute?

Yogurt
Buttermilk

Tara

wrote:
>
> Cream is very healthy. Just as with any fattening food, eat it
> sparingly, but enjoy the flavor and texture it brings to food.
>
> Alan
>
>

i would disagree, it is loaded with saturated fat that has almost no
benefit. why not just change your habits and enjoy tomato soup everyday
instead og eating an unhealthy version rarely?


http://en.wikipedia.org/wiki/Habituation

wrote:
> I would like to make a thick tomato soup without using unhealthy cream?
> anything i can buy at walmart as a substitute?

Instant mashed potatoes.

In article >,
Alan wrote:

> I don't use it, but I have tried fat-free half-and-half, and unlike
> other fat-free substitutes, it actually tasted very, er, creamy! I
> think the 'fatten' up the taste by adding concentrated milk solids,
> which gives it a nice creamy, dairy flavor.


Don't forget the corn syrup.

wrote:
> wrote:
> >
> > Cream is very healthy. Just as with any fattening food, eat it
> > sparingly, but enjoy the flavor and texture it brings to food.
> >
> > Alan
> >
> >
>
> i would disagree, it is loaded with saturated fat that has almost no
> benefit. why not just change your habits and enjoy tomato soup everyday
> instead og eating an unhealthy version rarely?

Because it would not be "enjoy". Why *******ize a pleasurable
experience just so you
can engage in it more often? I wouldn't substitute TVP for
hamburger, either.

> http://en.wikipedia.org/wiki/Habituation

You can get habituated to being struck on the head, but who would want
to?

Cindy Hamilton

In article m>,
says...
>
> Peter A wrote:
> >
> > I think there is a lot more satisfaction in having a dish made with
> > heavy cream, made the way it should be, once a week or once a month than
> > having a low fat feeble imitation more often.
> >
> Absolutely. Exactly. Right on. That's the point. You can say that
> again. Couldn't agree more. -aem
>
>

Sort of like having one date a week with an intelligent, attractive,
interesting woman (or man) versus a date every night with one that's
dull, nasty, and homely.

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

In article . com>,
says...
>
> wrote:
> >
> > Cream is very healthy. Just as with any fattening food, eat it
> > sparingly, but enjoy the flavor and texture it brings to food.
> >
> > Alan
> >
> >
>
> i would disagree, it is loaded with saturated fat that has almost no
> benefit. why not just change your habits and enjoy tomato soup everyday
> instead og eating an unhealthy version rarely?
>

I can't imagine eating tomato soup every day. But why not eat delicious
tomato soup made with cream once in a while, then on other say you might
have souls that are naturally low fat, such as vegetable soup, fish
soup, bean soup, chicken noodle, etc etc.

I understand that some people want to or need to reduce fat. Then you
should pick dishes that are inherently low in fat - there are thousands
of delicious ones - rather than trying to make fatty dishes low fat.\


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

One time on Usenet, Old Mother Ashby > said:
> wrote:

> > I would like to make a thick tomato soup without using unhealthy cream?
> > anything i can buy at walmart as a substitute?

> I would suggest potato flour (make a slurry first), but I don't know if
> you can buy it at Walmart. Cram won't thicken it anyway, it will thin
> the liquid down.

Heh, I know you meant "cream", but you reminded me of the
dry "biscuitish" food of the Dwarves in "The Hobbit"...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~