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.

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

Mark Thorson wrote:
> 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.
> [snips]
> .... 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. [snip]

A bad thing got worse, not much loss to lament there. Creamed spinach
is so easy to make. Here's a starting point.

2 pkgs. (10 oz. each) frozen spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon freshly ground black pepper, or to taste
2 cups milk

This recipe is a copycat for the tasty dish served at Lawry's
restaurant, hence the branded seasoned salt. Of course it's not
necessary. I use ordinary salt and a pinch of nutmeg.

Drain spinach well and squeeze out excess moisture with hands; chop
finely and set aside. Fry bacon in heavy skillet until crisp; remove,
drain and chop. Sauté onion and garlic in bacon drippings; add flour,
Seasoned Salt and pepper and blend thoroughly. Slowly add milk,
stirring constantly until thickened. Add spinach and bacon; heat. Note
the spinach doesn't really need cooking, just get it hot. -aem

Mark Thorson wrote:
>
> 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.

What happened to it? It never was good. I can remember my mother
trying to feed us that stuff when it was a kid. I thought it was
terrible. The cream of mushroom was a little better, but
certainly not my favourite. Years later I worked at a summer
camp where the cooks made cream of mushroom soup from scratch
and it was delicious. Having had the real McCoy I could never
even consider eating canned creamed soups again.

aem wrote:
>
> A bad thing got worse, not much loss to lament there.
> Creamed spinach is so easy to make. Here's a starting point.
>
> 2 pkgs. (10 oz. each) frozen spinach, thawed
> 4 slices bacon
> 1 small onion, minced
> 2 cloves garlic, minced
> 2 tablespoons flour
> 1 teaspoon Lawry's Seasoned Salt
> 1/2 teaspoon freshly ground black pepper, or to taste
> 2 cups milk

Jeez! You got nothing better to do with your
time than prepare and mix ingredients?

Soup and spinach is all that you need for
a very fine creamed spinach, unless there's
no substitute for the traditional soup anymore.

Mark Thorson wrote:
> aem wrote:
> >
> > A bad thing got worse, not much loss to lament there.
> > Creamed spinach is so easy to make. Here's a starting point.
> >
> > 2 pkgs. (10 oz. each) frozen spinach, thawed
> > 4 slices bacon
> > 1 small onion, minced
> > 2 cloves garlic, minced
> > 2 tablespoons flour
> > 1 teaspoon Lawry's Seasoned Salt
> > 1/2 teaspoon freshly ground black pepper, or to taste
> > 2 cups milk
>
> Jeez! You got nothing better to do with your
> time than prepare and mix ingredients?

It sure beats eating crap and bitching.

Dean G.

aem wrote:
> Mark Thorson wrote:
>> 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.
> A bad thing got worse, not much loss to lament there. Creamed spinach
> is so easy to make. Here's a starting point.
>
> 2 pkgs. (10 oz. each) frozen spinach, thawed
> 4 slices bacon
> 1 small onion, minced
> 2 cloves garlic, minced
> 2 tablespoons flour
> 1 teaspoon Lawry's Seasoned Salt
> 1/2 teaspoon freshly ground black pepper, or to taste
> 2 cups milk
>
> This recipe is a copycat for the tasty dish served at Lawry's
> restaurant, hence the branded seasoned salt. Of course it's not
> necessary. I use ordinary salt and a pinch of nutmeg.
>
> Drain spinach well and squeeze out excess moisture with hands; chop
> finely and set aside. Fry bacon in heavy skillet until crisp; remove,
> drain and chop. Sauté onion and garlic in bacon drippings; add flour,
> Seasoned Salt and pepper and blend thoroughly. Slowly add milk,
> stirring constantly until thickened. Add spinach and bacon; heat.
> Note the spinach doesn't really need cooking, just get it hot. -aem

It's nice to grate a little fresh Parmesan on creamed spinach. And I use
one of those collapsible vegetable steamers to squeeze the excess moisture
out of frozen spinach

Jill

They are just another crony , stealing our tax dollars , they make
crap and we have to pay them to make it .
No one is allowed to compete with them , its the law !

Healthy request , blue label . Tasted good , now its GONE .
Its replacement is a green label ...... NO MSG ......
Phosphate ...... Potassium .....

Potassium !!! Pot' is bitter ! Sodium is NOT .
The idiots got it backwards , They think we'll die of
a high blood pressure if we dont lower our Sodium ,
so they blindly reach for Potassium !
Reduced sodium is a big compromise , needed only by
sick people !

The doctors cant lower his BP , so they
advice a quick fix , starve sodium and it will lower BP ,
but it dont work for long !!!
ppl w/ hi BP need to work on their brain and the quantity of
food intake , not sodium .

You must eat the required amt of sodium or you will lose
energy , get sick , maybe die .

I stopped eating Campbels when they stopped making blue label
chicken noodle .

I buy at Walmart . They had a good Sphagetti sauce , Green pepper
and mushrooms .
In June 2006 they ruined it , new recipe , lots of vinegar !
I stopped buying it , i buy Ragu , meat or the cheezy types .

All dry potatoes have Bisulfites , i dont do , for the nitrosamines !
Nitrous acid is turned to nitrosamines in the stomachs HCL acid .
Bisulfites will knock out an asmatic .

Why ???!!! Do you want lots of pain before you die at 40 ?


_____________________________________________


Mark Thorson wrote:
> 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.

I notice bacon and spinach and .....




reminds me of Thailand , they would add Holy basil to wok fried
pork over rice .

Holy basil and spinach add same taste to meat !

werty wrote:
>
> I buy at Walmart . They had a good Sphagetti sauce , Green pepper
> and mushrooms .
> In June 2006 they ruined it , new recipe , lots of vinegar !
> I stopped buying it , i buy Ragu , meat or the cheezy types .
>
> All dry potatoes have Bisulfites , i dont do , for the nitrosamines !
> Nitrous acid is turned to nitrosamines in the stomachs HCL acid .
> Bisulfites will knock out an asmatic .
>
> Why ???!!! Do you want lots of pain before you die at 40 ?

I'm afraid it's too late for you.
Your brain has been turned into Swiss cheese
(and not the good kind). You're a goner.

: I buy at Walmart . They had a good Sphagetti sauce , Green pepper
: and mushrooms .
: In June 2006 they ruined it , new recipe , lots of vinegar !
: I stopped buying it , i buy Ragu , meat or the cheezy types .

What? In a previous post you slammed someone else for buying at
Walmart - what a hypocrite you are.

: Soup and spinach is all that you need for
: a very fine creamed spinach, unless there's
: no substitute for the traditional soup anymore.

You're sadly mistaken if you think that mixing spinach with soup makes
creamed spinach....

On Mon, 20 Nov 2006 12:54:32 -0800, Mark Thorson >
wrote:

>aem wrote:
>>
>> A bad thing got worse, not much loss to lament there.
>> Creamed spinach is so easy to make. Here's a starting point.
>>
>> 2 pkgs. (10 oz. each) frozen spinach, thawed
>> 4 slices bacon
>> 1 small onion, minced
>> 2 cloves garlic, minced
>> 2 tablespoons flour
>> 1 teaspoon Lawry's Seasoned Salt
>> 1/2 teaspoon freshly ground black pepper, or to taste
>> 2 cups milk
>
>Jeez! You got nothing better to do with your
>time than prepare and mix ingredients?

Thanks Mark, now I need to clean scotch off my monitor.

Koko

>
>Soup and spinach is all that you need for
>a very fine creamed spinach, unless there's
>no substitute for the traditional soup anymore.

A Yuman being on the net
(posting from San Diego)