On Mon, 18 Oct 2010 21:47:39 -0500, Jinx Minx wrote:

> "Jean B." > wrote in message
> ...

>>>
>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>> regard.
>>
>> --
>> Jean B.
>
> Actually, there is Jean. I saw Scotch Broth just tonight when I was buying
> (horrors!) some cream of....soup. I'm in MN.
>
> Jinx

i thought the purchase of cream of...soup was mandatory in minnesota.

your pal,
blake

Jean B. > wrote:

> BTW, Victor, I have been thinking of you recently because I have
> gotten several Hungarian cookbooks that actually emanate from
> Hungary.

Ah, that is interesting! Which cookbooks? Have you already noticed any
interesting recipes?
Are any of the books by Ilona Horváth, Elek Magyar or József Venesz?

Victor

"Jean B." > wrote in message
...
> Jinx Minx wrote:
>> "Jean B." > wrote in message
>> ...
>>> Dan Abel wrote:
>>>> In article >,
>>>> "Jean B." > wrote:
>>>>
>>>>> cshenk wrote:
>>>>>> "Dan Abel" wrote ,
>>>>>>> Mark Thorson wrote:
>>>>>>>> Do they even make Scotch broth anymore?
>>>>>>> Didn't see oxtail or Scotch broth.
>>>>>> Dave, I seem to recall Scotch Broth in a campbells can. They often
>>>>>> roll out a new one for a bit and see if it sells.
>>>>> When was this? I liked that as a kid. Tried making it once and, lo
>>>>> and behold, it tasted like Campbell's. I bet if it appeared now, it
>>>>> would be a much poorer product--unless Campbell's decides to put out a
>>>>> classic line (or something like that).
>>>> I think it's "something like that":
>>>>
>>>> http://www.campbellsoup.com/condense....aspx?prd_prod
>>>> uct_id=2326&family=classic
>>>>
>>>> I think the "classic" is just an advertising term.
>>>>
>>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>>> regard.
>>>
>>> --
>>> Jean B.
>>
>> Actually, there is Jean. I saw Scotch Broth just tonight when I was
>> buying (horrors!) some cream of....soup. I'm in MN.
>>
>> Jinx
> Hmmm. I didn't see it on the US site. Can you find it there? I will
> have to scrutinize the soups at every store I go into. That is one canned
> soup I might not mind trying again.
>
> --
> Jean B.

I can only find the nutrition information on it on their website, but it was
most definitely in my local Cub Foods store. I almost bought a can to try.

"blake murphy" > wrote in message
.. .
> On Mon, 18 Oct 2010 21:47:39 -0500, Jinx Minx wrote:
>
>> "Jean B." > wrote in message
>> ...
>
>>>>
>>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>>> regard.
>>>
>>> --
>>> Jean B.
>>
>> Actually, there is Jean. I saw Scotch Broth just tonight when I was
>> buying
>> (horrors!) some cream of....soup. I'm in MN.
>>
>> Jinx
>
> i thought the purchase of cream of...soup was mandatory in minnesota.
>
> your pal,
> blake

Yes, if you consider yourself a "true" Minnesotan, such as myself. It's not
hotdish without it!

Jinx

Jinx Minx wrote:
> "Jean B." > wrote in message
> ...
>> Jinx Minx wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Dan Abel wrote:
>>>>> In article >,
>>>>> "Jean B." > wrote:
>>>>>
>>>>>> cshenk wrote:
>>>>>>> "Dan Abel" wrote ,
>>>>>>>> Mark Thorson wrote:
>>>>>>>>> Do they even make Scotch broth anymore?
>>>>>>>> Didn't see oxtail or Scotch broth.
>>>>>>> Dave, I seem to recall Scotch Broth in a campbells can. They often
>>>>>>> roll out a new one for a bit and see if it sells.
>>>>>> When was this? I liked that as a kid. Tried making it once and, lo
>>>>>> and behold, it tasted like Campbell's. I bet if it appeared now, it
>>>>>> would be a much poorer product--unless Campbell's decides to put out a
>>>>>> classic line (or something like that).
>>>>> I think it's "something like that":
>>>>>
>>>>> http://www.campbellsoup.com/condense....aspx?prd_prod
>>>>> uct_id=2326&family=classic
>>>>>
>>>>> I think the "classic" is just an advertising term.
>>>>>
>>>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>>>> regard.
>>>>
>>>> --
>>>> Jean B.
>>> Actually, there is Jean. I saw Scotch Broth just tonight when I was
>>> buying (horrors!) some cream of....soup. I'm in MN.
>>>
>>> Jinx
>> Hmmm. I didn't see it on the US site. Can you find it there? I will
>> have to scrutinize the soups at every store I go into. That is one canned
>> soup I might not mind trying again.
>>
>> --
>> Jean B.
>
> I can only find the nutrition information on it on their website, but it was
> most definitely in my local Cub Foods store. I almost bought a can to try.
>
>
Oh, I believe you. It gives me hope I'll find it somewhere in my
area.

--
Jean B.

Victor Sack wrote:
> Jean B. > wrote:
>
>> BTW, Victor, I have been thinking of you recently because I have
>> gotten several Hungarian cookbooks that actually emanate from
>> Hungary.
>
> Ah, that is interesting! Which cookbooks? Have you already noticed any
> interesting recipes?
> Are any of the books by Ilona Horváth, Elek Magyar or József Venesz?
>
> Victor

I'll make a list when I'm at the new house. I am filling in
chinks in my collection. :-)

--
Jean B.

In article >,
Sqwertz > wrote:

> On Sat, 16 Oct 2010 23:39:54 -0700, isw wrote:
>
> > I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK;
> > that's not meat) bases around all the time. Great for adding flavor to
> > all sorts of dishes (I use them mostly for pan sauces). The salt content
> > means that they'll keep forever.
>
> I'll try the mushroom if you try the lobster! Just a little bit in
> your butter for sautéing fish or chinese sauces :-)

I would, and happily, but unfortunately the other in my family are
pretty intolerant of seafood (not allergies, just intolerant).

> I should be able to find a lot of uses for mushroom. Especially
> stews.

I do a lot of pan reduction sauces when I cook beef; the beef base and
the mushroom base do wonders there.

Isaac

In article >,
says...
>
> "Dave Smith" > wrote in message
> m...
> > On 17/10/2010 5:21 PM, Serene Vannoy wrote:
> >
> >> Wow. When I was a kid, I once combined my two favorite Campbell's soups
> >> -- cream of mushroom and minestrone. That was the foulest concoction
> >> imaginable, and I ended up throwing it out. Barf.
> >
> >
> > My mother used to feed us Campbells cream of mushroom once in a while. It
> > was far from my favourite. Then someone fed me some freshly made cream of
> > mushroom and I realized how good it can be.
> >
> > My mother also tried to feed us a green bean and mushroom soup casserole.
> > I had recently been to my great uncle's farm and helped him slop the pigs.
> > The casserole looked just like the pig slop. Years later I discovered
> > that this stuff, topped with canned fried onions, is an American classic
> > for Thanksgiving <?> and my mother had me throw it together for us on our
> > last Christmas dinner together. I was surprised at how good it was.
>
> My mom put the cream of mushroom soup in tuna casserole. I don't recall
> having the green bean casserole until I was an adult. I liked it. My mom
> then said I had it as a kid but hated it. I made it again for Christmas
> dinner one year but used cream of celery soup because my brother won't touch
> anything with mushrooms in it.
>
> Daughter found the fried onions the other day and begged for a can. There
> was a recipe for making chicken breasts with them. I refused to get them
> for her. The recipe calls for an egg and I'm allergic. I'm sure I could
> have found a way to work around that if I really wanted to, but I didn't. I
> just figured she wouldn't like them. She doesn't really like onions.

FWIW, there was a time in my life that I didn't like onions. I can't
for the life of me figure out why. Perhaps she has reached the point in
_her_ life where she no longer dislikes onions.

In article >, says...
>
> Sqwertz wrote:
> > On Sat, 16 Oct 2010 14:56:06 -0700, Dan Abel wrote:
> >
> >> In article >,
> >> Mark Thorson > wrote:
> >>
> >>> Do they even make Scotch broth anymore? I couldn't
> >>> find it at Safeway. I don't remember ever seeing Oxtail.
> >> http://www.campbellsoup.com/condense....aspx?prd_prod
> >> uct_id=2281&family=all
> >>
> >> Didn't see oxtail or Scotch broth.
> >
> > I've seen Scotch Broth recently. I don't think I *ever* saw Oxtail.
> >
> > Anybody check out the price on their Tomato Bisque? $3.79/can. I
> > passed.
> >
> > -sw
>
> That's outrageous! I rarely look at the soup section of the store
> anymore--haven't done so for many years. The only time I get a
> craving for such things is when I am sick, and even then I now
> steer away from Campbell's.

I keep a few cans on the shelf for when I'm really rushed or just plain
don't feel like putting forth any effort.

"J. Clarke" > wrote in message
in.local...
> In article >,
> says...
>>
>> "Dave Smith" > wrote in message
>> m...
>> > On 17/10/2010 5:21 PM, Serene Vannoy wrote:
>> >
>> >> Wow. When I was a kid, I once combined my two favorite Campbell's
>> >> soups
>> >> -- cream of mushroom and minestrone. That was the foulest concoction
>> >> imaginable, and I ended up throwing it out. Barf.
>> >
>> >
>> > My mother used to feed us Campbells cream of mushroom once in a while.
>> > It
>> > was far from my favourite. Then someone fed me some freshly made cream
>> > of
>> > mushroom and I realized how good it can be.
>> >
>> > My mother also tried to feed us a green bean and mushroom soup
>> > casserole.
>> > I had recently been to my great uncle's farm and helped him slop the
>> > pigs.
>> > The casserole looked just like the pig slop. Years later I discovered
>> > that this stuff, topped with canned fried onions, is an American
>> > classic
>> > for Thanksgiving <?> and my mother had me throw it together for us on
>> > our
>> > last Christmas dinner together. I was surprised at how good it was.
>>
>> My mom put the cream of mushroom soup in tuna casserole. I don't recall
>> having the green bean casserole until I was an adult. I liked it. My
>> mom
>> then said I had it as a kid but hated it. I made it again for Christmas
>> dinner one year but used cream of celery soup because my brother won't
>> touch
>> anything with mushrooms in it.
>>
>> Daughter found the fried onions the other day and begged for a can.
>> There
>> was a recipe for making chicken breasts with them. I refused to get them
>> for her. The recipe calls for an egg and I'm allergic. I'm sure I could
>> have found a way to work around that if I really wanted to, but I didn't.
>> I
>> just figured she wouldn't like them. She doesn't really like onions.
>
> FWIW, there was a time in my life that I didn't like onions. I can't
> for the life of me figure out why. Perhaps she has reached the point in
> _her_ life where she no longer dislikes onions.

She eats them a lot and doesn't know it. I put onions in just about
everything.

On Tue, 19 Oct 2010 20:35:47 -0500, Jinx Minx wrote:

> "blake murphy" > wrote in message
> .. .
>> On Mon, 18 Oct 2010 21:47:39 -0500, Jinx Minx wrote:
>>
>>> "Jean B." > wrote in message
>>> ...
>>
>>>>>
>>>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>>>> regard.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> Actually, there is Jean. I saw Scotch Broth just tonight when I was
>>> buying
>>> (horrors!) some cream of....soup. I'm in MN.
>>>
>>> Jinx
>>
>> i thought the purchase of cream of...soup was mandatory in minnesota.
>>
>> your pal,
>> blake
>
> Yes, if you consider yourself a "true" Minnesotan, such as myself. It's not
> hotdish without it!
>
> Jinx

thank god some people still have Standards.

your pal,
blake

> GUEST wrote:
> Doctoring up Campbell's condensed cream of tomato soup? Can you
raise it up
> a notch?
> Do any have a great way to zip it up a bit. I just bought my first
cans in
> 20 years because it was on sale for 50 cents/can at our local
Prophylactic
> Emporium. I remember it being quite boring as a child. It was so
cheap today
> I had to get some to try it, if for no other reason to relive the
past.
> Do you add milk or water or a combination?
> Do you add anything else? Tomato paste, tomato sauce, catsup?
> Do you spice it? Fresh or dried herbs, parsley?
> Have you ever made seafood chowder with it? Or any other chowder
like dish?
> Thanks for any and all thoughts.
>
> Kent

I actually like it just the way it is. Plus I always
eat a grilled cheese sandwich with my soup

In article >,
Sqwertz > wrote:

> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>
> > Just buy some dried mushrooms und grind them finely.
> > Keep in a glass jar with screw-top.
> > If you need the base, add boiling water to one (or more) spoonful(s).
>
> I have several pulverized dried mushroom shakers but every hot liquid
> I add them to comes out slimey.

Hence the attraction of mushroom base.

Isaac

"isw" > wrote in message
]...
> In article >,
> Sqwertz > wrote:
>
>> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>>
>> > Just buy some dried mushrooms und grind them finely.
>> > Keep in a glass jar with screw-top.
>> > If you need the base, add boiling water to one (or more) spoonful(s).
>>
>> I have several pulverized dried mushroom shakers but every hot liquid
>> I add them to comes out slimey.
>
> Hence the attraction of mushroom base.

Is that not what Steve is talking about?

--
--
https://www.shop.helpforheroes.org.uk/

J. Clarke wrote:
> In article >, says...
>> Sqwertz wrote:
>>> On Sat, 16 Oct 2010 14:56:06 -0700, Dan Abel wrote:
>>>
>>>> In article >,
>>>> Mark Thorson > wrote:
>>>>
>>>>> Do they even make Scotch broth anymore? I couldn't
>>>>> find it at Safeway. I don't remember ever seeing Oxtail.
>>>> http://www.campbellsoup.com/condense....aspx?prd_prod
>>>> uct_id=2281&family=all
>>>>
>>>> Didn't see oxtail or Scotch broth.
>>> I've seen Scotch Broth recently. I don't think I *ever* saw Oxtail.
>>>
>>> Anybody check out the price on their Tomato Bisque? $3.79/can. I
>>> passed.
>>>
>>> -sw
>> That's outrageous! I rarely look at the soup section of the store
>> anymore--haven't done so for many years. The only time I get a
>> craving for such things is when I am sick, and even then I now
>> steer away from Campbell's.
>
> I keep a few cans on the shelf for when I'm really rushed or just plain
> don't feel like putting forth any effort.

I have a can of Amy's tomato soup (which is really good!), but I
still haven't found a decent canned CoS soup. I must have eaten a
lot of those two during childhood illnesses, because my mind still
turns to them when I am not well.

--
Jean B.

Victor Sack wrote:
> Jean B. > wrote:
>
>> BTW, Victor, I have been thinking of you recently because I have
>> gotten several Hungarian cookbooks that actually emanate from
>> Hungary.
>
> Ah, that is interesting! Which cookbooks? Have you already noticed any
> interesting recipes?
> Are any of the books by Ilona Horváth, Elek Magyar or József Venesz?
>
> Victor

Here are the three I sent to myself here (at the old house). The
"Mrs. Beeton" one and perhaps others published in Poland have not
yet been sent.

The Art of Polish Cooking. Alina Zeran'ska. Garden City, NY:
Doubleday & Company, Inc., 1968. HC, 366 pp. No dj.

Polish Cookbook. Zofia Czerny. Christina Ce;kalska and May
Miller, trans. Warsaw: Pan'stwowe Wydawnictwo Ekonomiczne, 1975.
HC, 496 pp. Rev ed; 1st ed publ in 1961.
This book seems to be pretty definitive. I do wish more of the
recipes included their Polish names.

Treasured Polish Recipes for Americans. Marie Sokolowski and
Irene Jasinski, eds. Minneapolis: Polanie Publishing Company,
1969. HC,169 pp. 1st ed. = 1948; this is 12th ptg. <-- "for
Americans" is not a good sign....

--
Jean B.

"Omelet" > wrote in message
news
> Tomato soup is really easy to make out of canned tomato paste?

Is it? Recipe please?

--
--
https://www.shop.helpforheroes.org.uk/

Jean B. > wrote:

> The Art of Polish Cooking. Alina Zeran'ska. Garden City, NY:
> Doubleday & Company, Inc., 1968. HC, 366 pp. No dj.
>
> Polish Cookbook. Zofia Czerny. Christina Ce;kalska and May
> Miller, trans. Warsaw: Pan'stwowe Wydawnictwo Ekonomiczne, 1975.
> HC, 496 pp. Rev ed; 1st ed publ in 1961.
> This book seems to be pretty definitive. I do wish more of the
> recipes included their Polish names.
>
> Treasured Polish Recipes for Americans. Marie Sokolowski and
> Irene Jasinski, eds. Minneapolis: Polanie Publishing Company,
> 1969. HC,169 pp. 1st ed. = 1948; this is 12th ptg. <-- "for
> Americans" is not a good sign....

I've just looked up the books... any of them could be interesting.

I agree that all the recipes should ideally always include the original
names, no matter the language, otherwise it is often unclear what is
actually meant, unless one already knows the cuisine in question well
enough. For example, how does one name "bigos", if not exactly that?
"Sauerkraut stew" or "Hunter's stew" could mean a lot of things.

And, yes, "for Americans" is not a good sign in the context.

So, no Hungarian cookbooks?

Victor

Omelet wrote:

> Canned tomato paste, dilute with either beef or chicken stock to desired
> texture. No exact measurements as some people like it thicker or thinner.
> Add cubed or crushed canned or fresh tomatoes and a little lemon or lime
> zest.
>
> You can add some heavy cream to taste if you want cream of tomato soup.
> :-) Or some non-dairy powdered creamer if you are trying to keep the
> fat and calories down.

Didn't you just say (waves up at the stacks of "read" posts

Quote-

> It sounds good, except for the half and half. It'd likely curdle due to
> the tomatoes.
> -- Peace! Om

Unquote.

So what is it Om? Will tomatoes "curdle" cream or not? Half&Half is half
cream, half milk.
Make up your mind tonight, wouldcha?

In article >,
"Ophelia" > wrote:

> "isw" > wrote in message
> ]...
> > In article >,
> > Sqwertz > wrote:
> >
> >> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
> >>
> >> > Just buy some dried mushrooms und grind them finely.
> >> > Keep in a glass jar with screw-top.
> >> > If you need the base, add boiling water to one (or more) spoonful(s).
> >>
> >> I have several pulverized dried mushroom shakers but every hot liquid
> >> I add them to comes out slimey.
> >
> > Hence the attraction of mushroom base.
>
> Is that not what Steve is talking about?

I don't think "several pulverized dried mushroom shakers" is very close
to "mushroom base; YMMV.

Isaac

On Thu, 21 Oct 2010 20:48:04 -0700, isw wrote:

> In article >,
> "Ophelia" > wrote:
>
>> "isw" > wrote in message
>> ]...
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>>>>
>>>> > Just buy some dried mushrooms und grind them finely.
>>>> > Keep in a glass jar with screw-top.
>>>> > If you need the base, add boiling water to one (or more) spoonful(s).
>>>>
>>>> I have several pulverized dried mushroom shakers but every hot liquid
>>>> I add them to comes out slimey.
>>>
>>> Hence the attraction of mushroom base.
>>
>> Is that not what Steve is talking about?
>
> I don't think "several pulverized dried mushroom shakers" is very close
> to "mushroom base; YMMV.

Just add salt and 3 forms of hidden MSG, a dash of natural and
artificial favors... and that's it!

-sw

On Thu, 21 Oct 2010 20:48:04 -0700, isw > wrote:
>
> I don't think "several pulverized dried mushroom shakers" is very close
> to "mushroom base; YMMV.
>
I can't recall seeing either product. Where are they sold?

--

Never trust a dog to watch your food.

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 21 Oct 2010 01:06:58p, Ophelia told us...
>
>>
>>
>> "Omelet" > wrote in message
>> news >>
>>> Tomato soup is really easy to make out of canned tomato paste?
>>
>> Is it? Recipe please?
>>
>
> The most basic would be one 6 oz. can tomato paste blended with 1-1/2
> cups whole milk, seasoned to taste. Most canned tomato soups have a
> slightly sweet taste and replicating that would require a bit of sugar.

Oh! I didn't expect that. Not sure I would fancy that
--
--
https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news >>
>> > Tomato soup is really easy to make out of canned tomato paste?
>>
>> Is it? Recipe please?
>>
>> --
>
> Canned tomato paste, dilute with either beef or chicken stock to desired
> texture. No exact measurements as some people like it thicker or thinner.
> Add cubed or crushed canned or fresh tomatoes and a little lemon or lime
> zest.
>
> You can add some heavy cream to taste if you want cream of tomato soup.
> :-) Or some non-dairy powdered creamer if you are trying to keep the
> fat and calories down.

Thanks, that sounds a bit better. I might give that a try.
--
--
https://www.shop.helpforheroes.org.uk/

"isw" > wrote in message
]...
> In article >,
> "Ophelia" > wrote:
>
>> "isw" > wrote in message
>> ]...
>> > In article >,
>> > Sqwertz > wrote:
>> >
>> >> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>> >>
>> >> > Just buy some dried mushrooms und grind them finely.
>> >> > Keep in a glass jar with screw-top.
>> >> > If you need the base, add boiling water to one (or more)
>> >> > spoonful(s).
>> >>
>> >> I have several pulverized dried mushroom shakers but every hot liquid
>> >> I add them to comes out slimey.
>> >
>> > Hence the attraction of mushroom base.
>>
>> Is that not what Steve is talking about?
>
> I don't think "several pulverized dried mushroom shakers" is very close
> to "mushroom base; YMMV.

I am sure it does but that wasn't the question I have never even seen or
heard of that. I wondered if it were indeed, dried mushrooms. Explain how
you use your 'mushroom base' please? I have a dehydrator and can dry my own
and it would be useful to know how you use it.
--
--
https://www.shop.helpforheroes.org.uk/

"squirtz" > wrote in message
...
> On Thu, 21 Oct 2010 20:48:04 -0700, isw wrote:
>
>> In article >,
>> "Ophelia" > wrote:
>>
>>> "isw" > wrote in message
>>> ]...
>>>> In article >,
>>>> Sqwertz > wrote:
>>>>
>>>>> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>>>>>
>>>>> > Just buy some dried mushrooms und grind them finely.
>>>>> > Keep in a glass jar with screw-top.
>>>>> > If you need the base, add boiling water to one (or more)
>>>>> > spoonful(s).
>>>>>
>>>>> I have several pulverized dried mushroom shakers but every hot liquid
>>>>> I add them to comes out slimey.
>>>>
>>>> Hence the attraction of mushroom base.
>>>
>>> Is that not what Steve is talking about?
>>
>> I don't think "several pulverized dried mushroom shakers" is very close
>> to "mushroom base; YMMV.
>
> Just add salt and 3 forms of hidden MSG, a dash of natural and
> artificial favors... and that's it!

So, if you don't like using it the way isw does... how do you use yours?
--
--
https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >>
>> >> > Tomato soup is really easy to make out of canned tomato paste?
>> >>
>> >> Is it? Recipe please?
>> >>
>> >> --
>> >
>> > Canned tomato paste, dilute with either beef or chicken stock to
>> > desired
>> > texture. No exact measurements as some people like it thicker or
>> > thinner.
>> > Add cubed or crushed canned or fresh tomatoes and a little lemon or
>> > lime
>> > zest.
>> >
>> > You can add some heavy cream to taste if you want cream of tomato soup.
>> > :-) Or some non-dairy powdered creamer if you are trying to keep the
>> > fat and calories down.
>>
>> Thanks, that sounds a bit better. I might give that a try.
>> --
>
> Cheers! I hope it works out for you. :-)
> For a nice twist, add some fresh Basil...

...of which I have a pot, growing on my kitchen windowsill!!!


--
--
https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news
> I sometimes make a shitake mushroom powder by breaking the caps up and
> dropping them into the blender for powdering. I use Shitake powder as a
> top dressing on some meats, including chicken.

Do you mean you scatter it over like herbs before you cook it?

> Never worked well for me in soups. When I rehydrate dried shitakes, I
> reserve the rehydrating liquid for soups and stocks. It freezes well.
> I then add finely sliced rehydrated mushrooms to the soup along with it.

I don't like rehydrated mushrooms (they seem slimy to me too) which is why I
was interested in this 'mushroom base'.

--
--
https://www.shop.helpforheroes.org.uk/

"Wayne Boatwright" > wrote in message
5.247...
>> That all does sound good. However, I should point out that it
> doesn't even remotely resemble Campbell's Tomato Soup, whether made
> with water or milk. My imperssioni was that you were trying to
> replicat the Campbell's version.

Oh! Well not for me, although I have just noticed the subject

--
--
https://www.shop.helpforheroes.org.uk/

"Wayne Boatwright" > wrote in message
5.247...
> On Fri 22 Oct 2010 05:34:04a, Ophelia told us...
>
>>
>>
>> "Omelet" > wrote in message
>> news >>
>>> I sometimes make a shitake mushroom powder by breaking the caps
>>> up and dropping them into the blender for powdering. I use
>>> Shitake powder as a top dressing on some meats, including
>>> chicken.
>>
>> Do you mean you scatter it over like herbs before you cook it?
>>
>>> Never worked well for me in soups. When I rehydrate dried
>>> shitakes, I reserve the rehydrating liquid for soups and stocks.
>>> It freezes well. I then add finely sliced rehydrated mushrooms to
>>> the soup along with it.
>>
>> I don't like rehydrated mushrooms (they seem slimy to me too)
>> which is why I was interested in this 'mushroom base'.
>>
>
> You can buy a variety of mushroom poweders, unless you just hCW a
> peculiar desire to make your own.
>
> http://www.oakhillmushrooms.com/page...rs-Spices.aspx
>
> I most often use some in soups and stews.

Yes, I would like to make my own
--
--
https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news >>
>> > I sometimes make a shitake mushroom powder by breaking the caps up and
>> > dropping them into the blender for powdering. I use Shitake powder as
>> > a
>> > top dressing on some meats, including chicken.
>>
>> Do you mean you scatter it over like herbs before you cook it?
>
> Yes.

I forsee 'speriments in my very near future..

--
--
https://www.shop.helpforheroes.org.uk/

"Omelet" > wrote in message
news
> <http://fungiperfecti.com/books/index.html>
>
> Mushrooms are an amazing source of low calorie nutrition.

Thanks
--
--
https://www.shop.helpforheroes.org.uk/

On Fri, 22 Oct 2010 07:22:06 -0500, Omelet >
wrote:

>In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >>
>> >> > Tomato soup is really easy to make out of canned tomato paste?
>> >>
>> >> Is it? Recipe please?
>> >>
>> >> --
>> >
>> > Canned tomato paste, dilute with either beef or chicken stock to desired
>> > texture. No exact measurements as some people like it thicker or thinner.
>> > Add cubed or crushed canned or fresh tomatoes and a little lemon or lime
>> > zest.
>> >
>> > You can add some heavy cream to taste if you want cream of tomato soup.
>> > :-) Or some non-dairy powdered creamer if you are trying to keep the
>> > fat and calories down.
>>
>> Thanks, that sounds a bit better. I might give that a try.
>> --
>
>Cheers! I hope it works out for you. :-)

Much better to dilute the tomato paste with vodka. :-/

"Wayne Boatwright" > wrote in message
5.250...
> On Fri 22 Oct 2010 06:09:03a, Ophelia told us...
>
>>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> On Fri 22 Oct 2010 05:34:04a, Ophelia told us...
>>>
>>>>
>>>>
>>>> "Omelet" > wrote in message
>>>> news >>>>
>>>>> I sometimes make a shitake mushroom powder by breaking the caps
>>>>> up and dropping them into the blender for powdering. I use
>>>>> Shitake powder as a top dressing on some meats, including
> chicken.
>>>>
>>>> Do you mean you scatter it over like herbs before you cook it?
>>>>
>>>>> Never worked well for me in soups. When I rehydrate dried
>>>>> shitakes, I reserve the rehydrating liquid for soups and stocks.
>>>>> It freezes well. I then add finely sliced rehydrated mushrooms
> to
>>>>> the soup along with it.
>>>>
>>>> I don't like rehydrated mushrooms (they seem slimy to me too)
>>>> which is why I was interested in this 'mushroom base'.
>>>>
>>>
>>> You can buy a variety of mushroom poweders, unless you just hCW a
>>> peculiar desire to make your own.
>>>
>>> http://www.oakhillmushrooms.com/page...rs-Spices.aspx
>>>
>>> I most often use some in soups and stews.
>>
>> Yes, I would like to make my own
>
> Wouldn't you have to use dried mushrooms in order to pulverize them
> into a powder?

Indeed! As I mentioned earlier, I do have a dehydrator!
--
--
https://www.shop.helpforheroes.org.uk/

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> J. Clarke wrote:
>>> In article >, says...
>>>> Sqwertz wrote:
>>>>> On Sat, 16 Oct 2010 14:56:06 -0700, Dan Abel wrote:
>>>>>
>>>>>> In article >,
>>>>>> Mark Thorson > wrote:
>>>>>>
>>>>>>> Do they even make Scotch broth anymore? I couldn't
>>>>>>> find it at Safeway. I don't remember ever seeing Oxtail.
>>>>>> http://www.campbellsoup.com/condense....aspx?prd_prod
>>>>>> uct_id=2281&family=all
>>>>>>
>>>>>> Didn't see oxtail or Scotch broth.
>>>>> I've seen Scotch Broth recently. I don't think I *ever* saw Oxtail.
>>>>>
>>>>> Anybody check out the price on their Tomato Bisque? $3.79/can. I
>>>>> passed.
>>>>>
>>>>> -sw
>>>> That's outrageous! I rarely look at the soup section of the store
>>>> anymore--haven't done so for many years. The only time I get a
>>>> craving for such things is when I am sick, and even then I now
>>>> steer away from Campbell's.
>>> I keep a few cans on the shelf for when I'm really rushed or just plain
>>> don't feel like putting forth any effort.
>> I have a can of Amy's tomato soup (which is really good!), but I
>> still haven't found a decent canned CoS soup. I must have eaten a
>> lot of those two during childhood illnesses, because my mind still
>> turns to them when I am not well.
>
> Tomato soup is really easy to make out of canned tomato paste?
> I tend to go to the local chinese buffet and get hot and sour soup from
> them. It's very soothing to a sore throat and clears the sinuses...

Well, yes, if we want to segue out of the CCoTS subject, H&S soup
or avgolemono are both better. Actually, last time I had a Tom Yum.

--
Jean B.

Victor Sack wrote:
> Jean B. > wrote:
>
>> The Art of Polish Cooking. Alina Zeran'ska. Garden City, NY:
>> Doubleday & Company, Inc., 1968. HC, 366 pp. No dj.
>>
>> Polish Cookbook. Zofia Czerny. Christina Ce;kalska and May
>> Miller, trans. Warsaw: Pan'stwowe Wydawnictwo Ekonomiczne, 1975.
>> HC, 496 pp. Rev ed; 1st ed publ in 1961.
>> This book seems to be pretty definitive. I do wish more of the
>> recipes included their Polish names.
>>
>> Treasured Polish Recipes for Americans. Marie Sokolowski and
>> Irene Jasinski, eds. Minneapolis: Polanie Publishing Company,
>> 1969. HC,169 pp. 1st ed. = 1948; this is 12th ptg. <-- "for
>> Americans" is not a good sign....
>
> I've just looked up the books... any of them could be interesting.
>
> I agree that all the recipes should ideally always include the original
> names, no matter the language, otherwise it is often unclear what is
> actually meant, unless one already knows the cuisine in question well
> enough. For example, how does one name "bigos", if not exactly that?
> "Sauerkraut stew" or "Hunter's stew" could mean a lot of things.
>
> And, yes, "for Americans" is not a good sign in the context.
>
> So, no Hungarian cookbooks?
>
> Victor

I need to send more entries from the new house to this one.

Explanation: I have a lot of new shelving at the new house and am
trying to shelve books in their categories, so I can figure out
how much room I need to allow to splice them in o my main
collection. I quickly ran out of room on my unlogged books even
though I have only gone through a tiny fraction of them, so I
decided to start listing some to get them onto the somewhat less
clogged shelves for those books.

--
Jean B.

On Fri, 22 Oct 2010 13:34:04 +0100, "Ophelia" >
wrote:

> I don't like rehydrated mushrooms (they seem slimy to me too) which is why I
> was interested in this 'mushroom base'.

I like to use dried mushrooms (I buy the dried "wild" mushroom
packets) in things that cook for a long time, like soups & stews, and
am not familiar with any associated slime. Believe me, I'd notice any
slime sensation.

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 12:59:01 GMT, Wayne Boatwright
> wrote:

> You can buy a variety of mushroom poweders, unless you just hCW a
> peculiar desire to make your own.
>
> http://www.oakhillmushrooms.com/page...rs-Spices.aspx
>
> I most often use some in soups and stews.

Do you just buy it from the internet or can you buy it in a brick &
mortar store?

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 16:53:56 +0100, "Ophelia" >
wrote:

> Indeed! As I mentioned earlier, I do have a dehydrator!

Drying mushrooms sounds like as good a reason as any to buy a
dehydrator. I love dried mushrooms for long cooking foods. You
may think dried mushrooms are slimy, but I think fresh get to be that
way when they are over cooked.

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 08:10:36 +0100, Ophelia wrote:

> "squirtz" > wrote in message
> ...
>> On Thu, 21 Oct 2010 20:48:04 -0700, isw wrote:
>>
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "isw" > wrote in message
>>>> ]...
>>>>> In article >,
>>>>> Sqwertz > wrote:
>>>>>
>>>>>> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>>>>>>
>>>>>> > Just buy some dried mushrooms und grind them finely.
>>>>>> > Keep in a glass jar with screw-top.
>>>>>> > If you need the base, add boiling water to one (or more)
>>>>>> > spoonful(s).
>>>>>>
>>>>>> I have several pulverized dried mushroom shakers but every hot liquid
>>>>>> I add them to comes out slimey.
>>>>>
>>>>> Hence the attraction of mushroom base.
>>>>
>>>> Is that not what Steve is talking about?
>>>
>>> I don't think "several pulverized dried mushroom shakers" is very close
>>> to "mushroom base; YMMV.
>>
>> Just add salt and 3 forms of hidden MSG, a dash of natural and
>> artificial favors... and that's it!
>
> So, if you don't like using it the way isw does... how do you use yours?

Other way around. I was telling Isaac I will try his base
suggestion because I _don't_ like what I use now.

-sw