I've been eating their Cream of Mushroom (as soup, not as a cooking
ingredient)for over 50 years; it's always been very consistent. The can
I opened a few days ago produced a soup that was much "whiter" (or less
tan) than previously, and with a considerably milder taste (so compared
to what I'd been used to, this was nearly flavorless).

I sent them a note, but they didn't even bother to reply.

Anybody else noticed a problem with their Mushroom Soup?

And Wayne (I think it was) mentioned that some house brands he'd tried
were more like the old Campbell's Tomato. Could you kindly name some
names?

Thanks

Isaac

On Fri, 07 Aug 2009 20:58:31 -0700, isw > wrote:

>I've been eating their Cream of Mushroom (as soup, not as a cooking
>ingredient)for over 50 years; it's always been very consistent. The can
>I opened a few days ago produced a soup that was much "whiter" (or less
>tan) than previously, and with a considerably milder taste (so compared
>to what I'd been used to, this was nearly flavorless).

Was it a condensed soup? If you bought a "ready to eat" soup and then
added a can of water, it would indeed be flavorless and less colorful.

--
Zilbandy

"Zilbandy" > wrote in message
...
>
> On Fri, 07 Aug 2009 20:58:31 -0700, isw > wrote:
>
>>I've been eating their Cream of Mushroom (as soup, not as a cooking
>>ingredient)for over 50 years; it's always been very consistent. The can
>>I opened a few days ago produced a soup that was much "whiter" (or less
>>tan) than previously, and with a considerably milder taste (so compared
>>to what I'd been used to, this was nearly flavorless).
>
> Was it a condensed soup? If you bought a "ready to eat" soup and then
> added a can of water, it would indeed be flavorless and less colorful.
>

What an idiotic response.

On Sat, 8 Aug 2009 00:47:03 -0400, "cyberpurrs" >
wrote:

>What an idiotic response.

Whaddi miss?

--
Zilbandy

On Fri 07 Aug 2009 08:58:31p, isw told us...

> I've been eating their Cream of Mushroom (as soup, not as a cooking
> ingredient)for over 50 years; it's always been very consistent. The can
> I opened a few days ago produced a soup that was much "whiter" (or less
> tan) than previously, and with a considerably milder taste (so compared
> to what I'd been used to, this was nearly flavorless).
>
> I sent them a note, but they didn't even bother to reply.
>
> Anybody else noticed a problem with their Mushroom Soup?
>
> And Wayne (I think it was) mentioned that some house brands he'd tried
> were more like the old Campbell's Tomato. Could you kindly name some
> names?
>
> Thanks
>
> Isaac
>

I think the house brand sold at Fry's is better. It may be labeled as
Kroger's. Also the house brand at WalMart.

--
Wayne Boatwright
------------------------------------------------------------------------
After dinner sit a while, and after supper walk a mile. English Saying

In article ]>,
isw > wrote:

> I've been eating their Cream of Mushroom (as soup, not as a cooking
> ingredient)for over 50 years; it's always been very consistent. The can
> I opened a few days ago produced a soup that was much "whiter" (or less
> tan) than previously, and with a considerably milder taste (so compared
> to what I'd been used to, this was nearly flavorless).
>
> I sent them a note, but they didn't even bother to reply.
>
> Anybody else noticed a problem with their Mushroom Soup?

It could be simply the batch. No matter how controlled the environment,
there is always going to be slight but perceptible differences in any
batch of product. Occasionally, the difference can be more perceptible
than usual. Give a newly bought can a chance, than report back to us
for full debriefing.

And don't expect c/s to reply to e-mail. Most big companies are still
trying to get a handle on this internetty thing.

jt

In article >,
Zilbandy > wrote:

> On Sat, 8 Aug 2009 00:47:03 -0400, "cyberpurrs" >
> wrote:
>
> >What an idiotic response.
>
> Whaddi miss?

The OP has been eating said soup of his own free will for over 50 years.
The ready to eat stuff is younger than I am, and I am in my 40's, so
obviously, he didn't dilute down ready to eat stuff.

jt

"cyberpurrs" > wrote in message
...
>
> "Zilbandy" > wrote in message
> ...
>>
>> On Fri, 07 Aug 2009 20:58:31 -0700, isw > wrote:
>>
>>>I've been eating their Cream of Mushroom (as soup, not as a cooking
>>>ingredient)for over 50 years; it's always been very consistent. The can
>>>I opened a few days ago produced a soup that was much "whiter" (or less
>>>tan) than previously, and with a considerably milder taste (so compared
>>>to what I'd been used to, this was nearly flavorless).
>>
>> Was it a condensed soup? If you bought a "ready to eat" soup and then
>> added a can of water, it would indeed be flavorless and less colorful.
>>
>
> What an idiotic response.
No, not really. Campbells has their ready-to-eat soups packaged in
same-sized cans, and pretty similarly printed labels. An easy mistake,
especially with all the label changing that companies are doing now-a-days

On Sat, 08 Aug 2009 00:45:42 -0500, jt august
> wrote:

>The OP has been eating said soup of his own free will for over 50 years.
>The ready to eat stuff is younger than I am, and I am in my 40's, so
>obviously, he didn't dilute down ready to eat stuff.

I've been buying soups for almost 50 years, too. Way back then, they
were mostly condensed. Now, everything is ready to eat... add no
water. I can see not paying attention and getting the wrong can. If
you can't... give it time: you may get old someday yourself.


BTW, anyone want a whole case of green beans... no salt added? ::damn
small print::

--
Zilbandy

In article >,
Zilbandy > wrote:

> I can see not paying attention and getting the wrong can. If
> you can't... give it time: you may get old someday yourself.

Please, don't remind me. My body is much older than my mind-set, and
over the last couple of years, it has been reminding me. My left knee
is telling me on a regular basis that I will prolly never water ski
again.

As to getting wrong items due to not double checking the label, that
periodic occurrence dates back to my childhood.

jt

Zilbandy wrote:


> BTW, anyone want a whole case of green beans... no salt added? ::damn
> small print::
>

Sure. That's the only kind I buy to feed to my dogs. Helps them feel
full even on a restricted calorie diet.

On Aug 7, 10:58*pm, isw > wrote:
> I've been eating their Cream of Mushroom (as soup, not as a cooking
> ingredient)for over 50 years; it's always been very consistent. The can
> I opened a few days ago produced a soup that was much "whiter" (or less
> tan) than previously, and with a considerably milder taste (so compared
> to what I'd been used to, this was nearly flavorless).
>
It was crappy to begin with. I know they finally replaced the
hydrogenated oil, and I bet they reduced the amount of MSG too. Try
adding MSG. Try adding mushrooms.
>
> Thanks
>
> Isaac

--Bryan

On Aug 8, 2:27*am, Zilbandy > wrote:
> On Sat, 08 Aug 2009 00:45:42 -0500, jt august
>
> > wrote:
> >The OP has been eating said soup of his own free will for over 50 years. *
> >The ready to eat stuff is younger than I am, and I am in my 40's, so
> >obviously, he didn't dilute down ready to eat stuff.
>
> I've been buying soups for almost 50 years, too. Way back then, they
> were mostly condensed. Now, everything is ready to eat... add no
> water. I can see not paying attention and getting the wrong can. If
> you can't... give it time: you may get old someday yourself.
>
> BTW, anyone want a whole case of green beans... no salt added? *::damn
> small print::

Why don't you add some salt?
>
> --
> Zilbandy

--Bryan

On Sat, 8 Aug 2009 04:16:10 -0700 (PDT) in rec.food.cooking, Bobo
Bonobo® > wrote,
>It was crappy to begin with. I know they finally replaced the
>hydrogenated oil, and I bet they reduced the amount of MSG too. Try
>adding MSG. Try adding mushrooms.

Adding mushrooms? Wouldn't that be cheating?
Like buying blue cheese dressing and adding _real_ blue cheese.

On Aug 8, 10:06*am, David Harmon > wrote:
> On Sat, 8 Aug 2009 04:16:10 -0700 (PDT) in rec.food.cooking, Bobo
> Bonobo® > wrote,
>
> >It was crappy to begin with. *I know they finally replaced the
> >hydrogenated oil, and I bet they reduced the amount of MSG too. *Try
> >adding MSG. *Try adding mushrooms.
>
> Adding mushrooms? *Wouldn't that be cheating?
> Like buying blue cheese dressing and adding _real_ blue cheese.

It could be semi-homemade!

--Bryan

"David Harmon" > wrote :
>
> Adding mushrooms? Wouldn't that be cheating?
> Like buying blue cheese dressing and adding _real_ blue cheese.
>
>

I just put bleu cheese in my salad.

"isw" > wrote in message
]...
> I've been eating their Cream of Mushroom (as soup, not as a cooking
> ingredient)for over 50 years; it's always been very consistent. The can
> I opened a few days ago produced a soup that was much "whiter" (or less
> tan) than previously, and with a considerably milder taste (so compared
> to what I'd been used to, this was nearly flavorless).
>
> I sent them a note, but they didn't even bother to reply.
>
> Anybody else noticed a problem with their Mushroom Soup?
>
> And Wayne (I think it was) mentioned that some house brands he'd tried
> were more like the old Campbell's Tomato. Could you kindly name some
> names?
>
> Thanks
>
> Isaac

Try the store brands.

On Aug 8, 10:57*am, "cybercat" > wrote:
> "David Harmon" > wrote :
>
>
>
> > Adding mushrooms? *Wouldn't that be cheating?
> > Like buying blue cheese dressing and adding _real_ blue cheese.
>
> I just put bleu cheese in my salad.

When I see blue on cheese, I throw it away.

--Bryan

Bobo Bonobo® wrote:
> On Aug 8, 10:57 am, "cybercat" > wrote:
>> "David Harmon" > wrote :
>>
>>
>>
>>> Adding mushrooms? Wouldn't that be cheating?
>>> Like buying blue cheese dressing and adding _real_ blue cheese.
>> I just put bleu cheese in my salad.
>
> When I see blue on cheese, I throw it away.
>
> --Bryan

Bryan - If you throw blue cheese out, you are seriously misdsing out on
a really twangy cheese.

I'll be the first one to throw out other cheeses that bloom, but the
blue cheese rules! And with that unmistakable twang, it really goes with
many different things. My personal favorite is on a chef salad that has
chopped or sliced boiled egg, and a lot of sliced chicken fried chicken
on it. Mixed greens, fresh cherry tomatoes, no ham or turkey.

I could eat that daily. I really could :-)

Bob

On Aug 8, 10:06*am, David Harmon > wrote:
> On Sat, 8 Aug 2009 04:16:10 -0700 (PDT) in rec.food.cooking, Bobo
> Bonobo® > wrote,
>
> >It was crappy to begin with. *I know they finally replaced the
> >hydrogenated oil, and I bet they reduced the amount of MSG too. *Try
> >adding MSG. *Try adding mushrooms.
>
> Adding mushrooms? *Wouldn't that be cheating?
> Like buying blue cheese dressing and adding _real_ blue cheese.
=============================

Hey! I've done that - Added crumbles of good blue cheese to a
decent ready made "smooth" dressing. Gotta problem with that?

The original recipe for my "scratch" blue cheese dressing is smooth.
Calls for a full pound of cheese - heated and stirred with a quart of
whole milk till smooth, then cool to room temperature and add a quart
of good mayonnaise. I always add a cup or so of extra cheese
crumbles.

This is a restaurant recipe and makes over 2 quarts. When I make it I
give it away. Needless to say, living alone I don't make it often
these days. (No, you can't really just cut down the recipe; the
consistency is no the same)
Lynn in Fargo
PS- you can google the recipe here it's called Dutch Mill Roquefort
Dressing, I think.

isw wrote:
>
> I've been eating their Cream of Mushroom (as soup, not as a cooking
> ingredient)for over 50 years; it's always been very consistent. The can
> I opened a few days ago produced a soup that was much "whiter" (or less
> tan) than previously, and with a considerably milder taste (so compared
> to what I'd been used to, this was nearly flavorless).

Yes, that sounds like the same change they made
to the Cream of Chicken soup. They've probably
applied the change across the whole Cream of . . .
product line.

Idiots. They took a good thing -- actually,
several good things -- and ruined them. Even
going back the old recipe will be too late,
because customers will already have been driven
away. They will already have switched to another
brand, and they won't switch back unless the
replacement gives them a reason to switch again.
Campbell's is destroying their brand.

I made creamed spinach two days ago using
Sunny Select (Lucky store barn) cream of
chicken soup, and it was great. Just like
mom's. Just like it would have been using
Campbell's, if it they hadn't changed the
soup for the worse. Much worse.

Campbell's used to be a good, reliable brand.
Now, the product line ranges from merely okay
to downright bad, and the prices are a lot
higher. For the same money, you can get
premium soups that actually have lots of
meat and vegetables in them. I don't see
Campbell's as having a future.

On 2009-08-08, Mark Thorson > wrote:
> isw wrote:
>>
>> I've been eating their Cream of Mushroom (as soup, not as a cooking
>> ingredient)for over 50 years; it's always been very consistent.

Likewise, isw. I was raised on the stuff and it's been a comfort staple
(jes the soup) for at least 55 yrs I can remember.

>> I opened a few days ago produced a soup that was much "whiter" (or less
>> tan) than previously, and with a considerably milder taste (so compared
>> to what I'd been used to, this was nearly flavorless).

This is due to the fact it now contains so few actual mushrooms there's no
color or flavor to be found.

> Campbell's used to be a good, reliable brand.

The operative phrase being, "used to be".


> higher. For the same money, you can get
> premium soups that actually have lots of
> meat and vegetables in them.

You can? Please, which brands are these?

I find all the canned soups have become inedible. Even Progesso soups are
now crap, having seccumbed to the now near universal ecomnomic lure of using
carrageenan as a thickener, thereby giving their line of soups the same
slimey consistency as Campbell's. The only line of canned soups I've found
to be even remotely decent are ol' Wolfgang Puck's brand. Pricey, and not
great, but better than Snot of Chicken. The days of canned soup are over.
Cook your own from scratch and rediscover good soup.

nb

"ElmerF." > wrote:

>> What an idiotic response.
>No, not really. Campbells has their ready-to-eat soups packaged in
>same-sized cans, and pretty similarly printed labels. An easy mistake,
>especially with all the label changing that companies are doing now-a-days

Yes and extending on what Mr. Fudd said, did Campbells introduce a low
fat/low sodium version?

And several years ago( I think) Campbells came out with ready-to-eat
in glass jars - the pale colors of some of the veggie bits and the
settled silt made me go "bleeh" and not buy. I considered that to be
a pretty amatuerish marketing mistake.

notbob wrote:
>
> On 2009-08-08, Mark Thorson > wrote:
> > higher. For the same money, you can get
> > premium soups that actually have lots of
> > meat and vegetables in them.
>
> You can? Please, which brands are these?
>
> I find all the canned soups have become inedible. Even Progesso soups are
> now crap, having seccumbed to the now near universal ecomnomic lure of using
> carrageenan as a thickener, thereby giving their line of soups the same
> slimey consistency as Campbell's. The only line of canned soups I've found
> to be even remotely decent are ol' Wolfgang Puck's brand. Pricey, and not
> great, but better than Snot of Chicken. The days of canned soup are over.
> Cook your own from scratch and rediscover good soup.

I was thinking about Progresso and another
very similar brand whose name escapes me
at the moment. I haven't had those in years,
and I wasn't aware they had declined too.

I like the Mexican soups from Juanita's.
They have consistent high quality. Lots
of meat and vegetables, great broth.

Nowdays, though, I buy canned chicken broth
and make my own soup. Usually, it's turbot,
broccoli, habanero pepper, and either pearl
barley or basmati rice. Rarely, I'll make
a fish-and-tortilla soup, which simply
substitutes about a dozen broken tortilla
chips for the grain and adds several large
shots of Trader Joe's Jalapeno Pepper Hot
Sauce.

On 2009-08-08, Mark Thorson > wrote:

> I like the Mexican soups from Juanita's.
> They have consistent high quality. Lots
> of meat and vegetables, great broth.

DOH!

You are 100% correct, Mark. Thank you for correcting me. Juanita's line of
soups is almost a miracle in this day and age of bottom line corner cutting.
Their Pozole is so good I had no problem convincing my Mexican native-born
step-mom it was homemade (definitely better than her homemade!). If you've
ever tried menudo and didn't like it, try Juanita's menudo. I'd go so far
as to claim Juanita's canned soups are the best product in a can on the mrkt
shelf. Truly an amazingly good product and proof quality can be had in a
can. (I'm gonna buy a can, tomorrow

nb

notbob wrote:
>
> You are 100% correct, Mark. Thank you for correcting me. Juanita's line of
> soups is almost a miracle in this day and age of bottom line corner cutting.
> Their Pozole is so good I had no problem convincing my Mexican native-born
> step-mom it was homemade (definitely better than her homemade!). If you've
> ever tried menudo and didn't like it, try Juanita's menudo. I'd go so far
> as to claim Juanita's canned soups are the best product in a can on the mrkt
> shelf. Truly an amazingly good product and proof quality can be had in a
> can. (I'm gonna buy a can, tomorrow

Maybe I shouldn't have said anything, otherwise
Campbell's might learn about it and buy the company
so that they can cheapen their products and ride on
memories of their former reputation for a few years,
as Campbell's has done with their own line of soups.

Or Warren Buffet might see the value in the brand
and buy the company, so he can export all the jobs
to someplace where labor is cheap. That might
actually work, if he moved production to Mexico.

Mark Thorson wrote:
> isw wrote:
>> I've been eating their Cream of Mushroom (as soup, not as a cooking
>> ingredient)for over 50 years; it's always been very consistent. The can
>> I opened a few days ago produced a soup that was much "whiter" (or less
>> tan) than previously, and with a considerably milder taste (so compared
>> to what I'd been used to, this was nearly flavorless).
>
> Yes, that sounds like the same change they made
> to the Cream of Chicken soup. They've probably
> applied the change across the whole Cream of . . .
> product line.
>
> Idiots. They took a good thing -- actually,
> several good things -- and ruined them. Even
> going back the old recipe will be too late,
> because customers will already have been driven
> away. They will already have switched to another
> brand, and they won't switch back unless the
> replacement gives them a reason to switch again.
> Campbell's is destroying their brand.
>
> I made creamed spinach two days ago using
> Sunny Select (Lucky store barn) cream of
> chicken soup, and it was great. Just like
> mom's. Just like it would have been using
> Campbell's, if it they hadn't changed the
> soup for the worse. Much worse.
>
> Campbell's used to be a good, reliable brand.
> Now, the product line ranges from merely okay
> to downright bad, and the prices are a lot
> higher. For the same money, you can get
> premium soups that actually have lots of
> meat and vegetables in them. I don't see
> Campbell's as having a future.

So WHAT have they done to this? For decades, the sure sign I was
getting sick was a sudden desire for Campbell's Tomato or Cream of
Mushroom soup. I have found a replacement for the tomato, but now
see I need to find one for the mushroom. :-( Actually that has
been the case for a while, but I haven't found one I like, even
with the addition of extra mushrooms. I guess one novel (to me)
idea would be to make some and then freeze it in small portions.
Not a bad idea, actually.

--
Jean B.

On 2009-08-08, Jean B. > wrote:

> with the addition of extra mushrooms. I guess one novel (to me)
> idea would be to make some and then freeze it in small portions.
> Not a bad idea, actually.

If you do it right, there shouldn't be any left over to freeze. This looks
like a pretty good recipe, though I'd leave some mushrooms in med chop
mode:

http://elise.com/recipes/archives/00...hroom_soup.php

nb

On Sat, 08 Aug 2009 08:06:45 -0700, David Harmon wrote:

> On Sat, 8 Aug 2009 04:16:10 -0700 (PDT) in rec.food.cooking, Bobo
> Bonobo® > wrote,
>>It was crappy to begin with. I know they finally replaced the
>>hydrogenated oil, and I bet they reduced the amount of MSG too. Try
>>adding MSG. Try adding mushrooms.
>
> Adding mushrooms? Wouldn't that be cheating?
> Like buying blue cheese dressing and adding _real_ blue cheese.
>

i believe it's called 'doctoring.'

your pal,
blake

On Sat, 08 Aug 2009 21:34:08 GMT, notbob wrote:

> On 2009-08-08, Mark Thorson > wrote:
>
>> I like the Mexican soups from Juanita's.
>> They have consistent high quality. Lots
>> of meat and vegetables, great broth.
>
> DOH!
>
> You are 100% correct, Mark. Thank you for correcting me. Juanita's line of
> soups is almost a miracle in this day and age of bottom line corner cutting.
> Their Pozole is so good I had no problem convincing my Mexican native-born
> step-mom it was homemade (definitely better than her homemade!). If you've
> ever tried menudo and didn't like it, try Juanita's menudo.

i've been looking for the menudo of late, but fruitlessly. another in the
string of products i used to see that have disappeared once i decided to
buy some.

your pal,
blake

On Sat, 08 Aug 2009 05:57:02 -0500, Kathleen
> wrote:

>Zilbandy wrote:
>
>
>> BTW, anyone want a whole case of green beans... no salt added? ::damn
>> small print::
>>
>
>Sure. That's the only kind I buy to feed to my dogs. Helps them feel
>full even on a restricted calorie diet.

True, true! And it's easy on the stomach.
IN his later years my Dad would have me buy this
every weekend at WalMart, or maybe it was Sam's'
but it was their "Value" house brand. He had two old
pups in the house, and they could both tolerate and
even welcomed green beans in their kibble.

Now all three are gone., but concindentally, I am
considering putting my oldedr dog in it because
she's getting off her feed. The younger one, the
Huskey, will eat anything, but is still waiting for
rancid walrus....

Alex

On Sun, 9 Aug 2009 13:50:09 -0400, blake murphy
> wrote:

>On Sat, 08 Aug 2009 08:06:45 -0700, David Harmon wrote:
>
>> On Sat, 8 Aug 2009 04:16:10 -0700 (PDT) in rec.food.cooking, Bobo
>> Bonobo® > wrote,
>>>It was crappy to begin with. I know they finally replaced the
>>>hydrogenated oil, and I bet they reduced the amount of MSG too. Try
>>>adding MSG. Try adding mushrooms.
>>
>> Adding mushrooms? Wouldn't that be cheating?
>> Like buying blue cheese dressing and adding _real_ blue cheese.
>>
>
>i believe it's called 'doctoring.'

I prefer "tweaking". It has panache.

Alex <G>

Chemiker wrote:

> On Sat, 08 Aug 2009 05:57:02 -0500, Kathleen
> > wrote:
>
>
>>Zilbandy wrote:
>>
>>
>>
>>>BTW, anyone want a whole case of green beans... no salt added? ::damn
>>>small print::
>>>
>>
>>Sure. That's the only kind I buy to feed to my dogs. Helps them feel
>>full even on a restricted calorie diet.
>
>
> True, true! And it's easy on the stomach.
> IN his later years my Dad would have me buy this
> every weekend at WalMart, or maybe it was Sam's'
> but it was their "Value" house brand. He had two old
> pups in the house, and they could both tolerate and
> even welcomed green beans in their kibble.
>
> Now all three are gone., but concindentally, I am
> considering putting my oldedr dog in it because
> she's getting off her feed. The younger one, the
> Huskey, will eat anything, but is still waiting for
> rancid walrus....

Mine like almost any fruit or veggie. Grapes are off limits because of
the kidney toxicity, and I avoid corn and peas because they make the
yard clean-up too nasty. Cantelope has been a big favorite, and tomatoes.

I'm sure rancid walrus would go over well, but they'll be waiting a long
time for that to turn up on the menu.

On Sun, 09 Aug 2009 18:46:51 -0500, Kathleen wrote:

> Chemiker wrote:
>>
>> Now all three are gone., but concindentally, I am
>> considering putting my oldedr dog in it because
>> she's getting off her feed. The younger one, the
>> Huskey, will eat anything, but is still waiting for
>> rancid walrus....
>
> Mine like almost any fruit or veggie. Grapes are off limits because of
> the kidney toxicity, and I avoid corn and peas because they make the
> yard clean-up too nasty. Cantelope has been a big favorite, and tomatoes.
>
> I'm sure rancid walrus would go over well, but they'll be waiting a long
> time for that to turn up on the menu.

but it's on sale at wal-mart! (be careful, though - it's likely injected
with saline.)

your pal,
blake

On Sun, 09 Aug 2009 15:34:10 -0500, Chemiker wrote:

> On Sun, 9 Aug 2009 13:50:09 -0400, blake murphy
> > wrote:
>
>>On Sat, 08 Aug 2009 08:06:45 -0700, David Harmon wrote:
>>
>>> On Sat, 8 Aug 2009 04:16:10 -0700 (PDT) in rec.food.cooking, Bobo
>>> Bonobo® > wrote,
>>>>It was crappy to begin with. I know they finally replaced the
>>>>hydrogenated oil, and I bet they reduced the amount of MSG too. Try
>>>>adding MSG. Try adding mushrooms.
>>>
>>> Adding mushrooms? Wouldn't that be cheating?
>>> Like buying blue cheese dressing and adding _real_ blue cheese.
>>>
>>
>>i believe it's called 'doctoring.'
>
> I prefer "tweaking". It has panache.
>
> Alex <G>

but then people might suspect you're a meth addict.

your pal,
blake

blake murphy wrote:

> On Sun, 09 Aug 2009 18:46:51 -0500, Kathleen wrote:
>
>
>>Chemiker wrote:
>>
>>>Now all three are gone., but concindentally, I am
>>>considering putting my oldedr dog in it because
>>>she's getting off her feed. The younger one, the
>>>Huskey, will eat anything, but is still waiting for
>>>rancid walrus....
>>
>>Mine like almost any fruit or veggie. Grapes are off limits because of
>>the kidney toxicity, and I avoid corn and peas because they make the
>>yard clean-up too nasty. Cantelope has been a big favorite, and tomatoes.
>>
>>I'm sure rancid walrus would go over well, but they'll be waiting a long
>>time for that to turn up on the menu.
>
>
> but it's on sale at wal-mart! (be careful, though - it's likely injected
> with saline.)

Hmmm.... Given that they're as likely to roll in it as eat it, that
might be worth looking into.

On Mon, 10 Aug 2009 11:09:26 -0500, Kathleen wrote:

> blake murphy wrote:
>
>> On Sun, 09 Aug 2009 18:46:51 -0500, Kathleen wrote:
>>
>>>Chemiker wrote:
>>>
>>>>Now all three are gone., but concindentally, I am
>>>>considering putting my oldedr dog in it because
>>>>she's getting off her feed. The younger one, the
>>>>Huskey, will eat anything, but is still waiting for
>>>>rancid walrus....
>>>
>>>Mine like almost any fruit or veggie. Grapes are off limits because of
>>>the kidney toxicity, and I avoid corn and peas because they make the
>>>yard clean-up too nasty. Cantelope has been a big favorite, and tomatoes.
>>>
>>>I'm sure rancid walrus would go over well, but they'll be waiting a long
>>>time for that to turn up on the menu.
>>
>> but it's on sale at wal-mart! (be careful, though - it's likely injected
>> with saline.)
>
> Hmmm.... Given that they're as likely to roll in it as eat it, that
> might be worth looking into.

from what i understand, sound practice with wal-mart meat.

your pal,
blake