Weather is cool and rainy today. Wife and I have both been sick with
bronchitis. I think I'm getting better; not so sure about her. She
slept late, and it gave me something quiet to do.

I thinly sliced half an onion and a little bit of celery, and sauteed it
in half a stick of butter. When they were oily and turning golden
colored, I added a 6 ounce can of tomato paste and fried that a bit.
Then added 1/4 cup of flour and a quart of storebought chicken broth.
When that came to a simmer I liquefied it with a handheld blender, then
added a can (15 oz?) of stewed tomatoes and a pinch of thyme and a
little nutmeg.

It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
That helped a little but not much. Rather than add more sugar, I
added 1/8 tsp of baking soda. That did the trick.

I simmered it for about a half an hour, and it tasted pretty good but a
little strong. I blenderized it again to break up the stewed tomatoes
but left it a little chunky, and I added a cup or two of milk.

Soups on!

-Bob

On May 26, 10:26*am, zxcvbob > wrote:
> Weather is cool and rainy today. *Wife and I have both been sick with
> bronchitis. *I think I'm getting better; not so sure about her. *She
> slept late, and it gave me something quiet to do.
>
> I thinly sliced half an onion and a little bit of celery, and sauteed it
> in half a stick of butter. *When they were oily and turning golden
> colored, I added a 6 ounce can of tomato paste and fried that a bit.
> Then added 1/4 cup of flour and a quart of storebought chicken broth.
> When that came to a simmer I liquefied it with a handheld blender, then
> added a can (15 oz?) of stewed tomatoes and a pinch of thyme and a
> little nutmeg.
>
> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
> * That helped a little but not much. *Rather than add more sugar, I
> added 1/8 tsp of baking soda. *That did the trick.
>
> I simmered it for about a half an hour, and it tasted pretty good but a
> little strong. *I blenderized it again to break up the stewed tomatoes
> but left it a little chunky, and I added a cup or two of milk.
>
> Soups on!
>
> -Bob

Sounds good!

"zxcvbob" > wrote in message
...
> Weather is cool and rainy today. Wife and I have both been sick with
> bronchitis. I think I'm getting better; not so sure about her. She slept
> late, and it gave me something quiet to do.
>
> I thinly sliced half an onion and a little bit of celery, and sauteed it
> in half a stick of butter. When they were oily and turning golden
> colored, I added a 6 ounce can of tomato paste and fried that a bit. Then
> added 1/4 cup of flour and a quart of storebought chicken broth. When that
> came to a simmer I liquefied it with a handheld blender, then added a can
> (15 oz?) of stewed tomatoes and a pinch of thyme and a little nutmeg.
>
> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
> That helped a little but not much. Rather than add more sugar, I added
> 1/8 tsp of baking soda. That did the trick.
>
> I simmered it for about a half an hour, and it tasted pretty good but a
> little strong. I blenderized it again to break up the stewed tomatoes but
> left it a little chunky, and I added a cup or two of milk.
>
> Soups on!

Sounds good!! Save some for me)

Hope you are both soon well

--
--

http://www.shop.helpforheroes.org.uk/

On Sat, 26 May 2012 12:26:19 -0500, zxcvbob >
wrote:

>Weather is cool and rainy today. Wife and I have both been sick with
>bronchitis. I think I'm getting better; not so sure about her. She
>slept late, and it gave me something quiet to do.
>
The tomato soup sounds soothing and nourishing. I hope everyone is
better soon!

Tara

In article >,
zxcvbob > wrote:

> Weather is cool and rainy today. Wife and I have both been sick with
> bronchitis. I think I'm getting better; not so sure about her. She
> slept late, and it gave me something quiet to do.
>
> I thinly sliced half an onion and a little bit of celery, and sauteed it
> in half a stick of butter. When they were oily and turning golden
> colored, I added a 6 ounce can of tomato paste and fried that a bit.
> Then added 1/4 cup of flour and a quart of storebought chicken broth.
> When that came to a simmer I liquefied it with a handheld blender, then
> added a can (15 oz?) of stewed tomatoes and a pinch of thyme and a
> little nutmeg.
>
> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
> That helped a little but not much. Rather than add more sugar, I
> added 1/8 tsp of baking soda. That did the trick.
>
> I simmered it for about a half an hour, and it tasted pretty good but a
> little strong. I blenderized it again to break up the stewed tomatoes
> but left it a little chunky, and I added a cup or two of milk.
>
> Soups on!
>
> -Bob

I'd eat that.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

> > -Bob
>
> I'd eat that.
> --
> Barb,
> http://web.me.com/barbschaller September 5, 2011

Hey Barb, congrats on the article in Saveur.

Harriet & critters in Azusa

On Sat, 26 May 2012 12:26:19 -0500, zxcvbob >
wrote:

>Weather is cool and rainy today. Wife and I have both been sick with
>bronchitis. I think I'm getting better; not so sure about her. She
>slept late, and it gave me something quiet to do.
>
>I thinly sliced half an onion and a little bit of celery, and sauteed it
>in half a stick of butter. When they were oily and turning golden
>colored, I added a 6 ounce can of tomato paste and fried that a bit.
>Then added 1/4 cup of flour and a quart of storebought chicken broth.
>When that came to a simmer I liquefied it with a handheld blender, then
>added a can (15 oz?) of stewed tomatoes and a pinch of thyme and a
>little nutmeg.
>
>It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
> That helped a little but not much. Rather than add more sugar, I
>added 1/8 tsp of baking soda. That did the trick.
>
>I simmered it for about a half an hour, and it tasted pretty good but a
>little strong. I blenderized it again to break up the stewed tomatoes
>but left it a little chunky, and I added a cup or two of milk.
>
>Soups on!
>
>-Bob

Sounds great, get well soon.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

In article >,
"critters & me in azusa, ca" > wrote:

> > > -Bob
> >
> > I'd eat that.
> > --
> > Barb,
> > http://web.me.com/barbschaller September 5, 2011
>
> Hey Barb, congrats on the article in Saveur.
>
> Harriet & critters in Azusa

Thanks, Harriet. I haven't seen a paper copy of it yet. Drat.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On 2012-05-26 17:26:19 +0000, zxcvbob said:

> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
> That helped a little but not much. Rather than add more sugar, I
> added 1/8 tsp of baking soda. That did the trick.

What would adding baking soda tend to provide?

"gtr" > wrote in message news:2012052720210943637-xxx@yyyzzz...
> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>
>> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
>> That helped a little but not much. Rather than add more sugar, I added
>> 1/8 tsp of baking soda. That did the trick.
>
> What would adding baking soda tend to provide?

I always add lemon to tomato. So do my mom and MIL.

Julie Bove wrote:
> "gtr" > wrote in message news:2012052720210943637-xxx@yyyzzz...
>> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>>
>>> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
>>> That helped a little but not much. Rather than add more sugar, I added
>>> 1/8 tsp of baking soda. That did the trick.
>> What would adding baking soda tend to provide?
>
> I always add lemon to tomato. So do my mom and MIL.
>
>
I'm the lemon queen, so I bet I'd like that. My mom added lemon
to black bean soup. Odd, but also addictive.

--
Jean B.

On 2012-05-28 03:21:09 +0000, gtr said:

> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>
>> It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
>> That helped a little but not much. Rather than add more sugar, I added
>> 1/8 tsp of baking soda. That did the trick.
>
> What would adding baking soda tend to provide?

Still wondering about that.

On 5/29/2012 10:29 AM, gtr wrote:
> On 2012-05-28 03:21:09 +0000, gtr said:
>
>> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>>
>>> It tasted a little too tart, so I added one sugar cube (1/2 tsp
>>> sugar.) That helped a little but not much. Rather than add more
>>> sugar, I added 1/8 tsp of baking soda. That did the trick.
>>
>> What would adding baking soda tend to provide?
>
> Still wondering about that.
>
It neutralises some of the acid.

gtr wrote:
> On 2012-05-28 03:21:09 +0000, gtr said:
>
>> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>>
>>> It tasted a little too tart, so I added one sugar cube (1/2 tsp
>>> sugar.) That helped a little but not much. Rather than add more
>>> sugar, I added 1/8 tsp of baking soda. That did the trick.
>>
>> What would adding baking soda tend to provide?
>
> Still wondering about that.
>

It counteracts some of the acid. The soup was a little too sour. But
it only takes a tiny bit; I measured the 1/8 tsp. HTH

Bob

On 2012-05-29 14:36:06 +0000, S Viemeister said:

> On 5/29/2012 10:29 AM, gtr wrote:
>> On 2012-05-28 03:21:09 +0000, gtr said:
>>
>>> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>>>
>>>> It tasted a little too tart, so I added one sugar cube (1/2 tsp
>>>> sugar.) That helped a little but not much. Rather than add more
>>>> sugar, I added 1/8 tsp of baking soda. That did the trick.
>>>
>>> What would adding baking soda tend to provide?
>>
>> Still wondering about that.
>>
> It neutralises some of the acid.

Good to know. Thanks.

In article <2012052720210943637-xxx@yyyzzz>, gtr > wrote:

> On 2012-05-26 17:26:19 +0000, zxcvbob said:
>
> > It tasted a little too tart, so I added one sugar cube (1/2 tsp sugar.)
> > That helped a little but not much. Rather than add more sugar, I
> > added 1/8 tsp of baking soda. That did the trick.
>
> What would adding baking soda tend to provide?

It doesn't provide, it removes. A bit of baking soda in an acidic food
(e.g., tomato soup, spaghetti sauce) neutralizes some of the acidic
"bite." It's been discussed here a few times, I think. I do it all the
time with my spaghetti sauce. You don't want to use too much, though,
just a dusting while cooking.

Some people add sugar to mask the acidic bite and that's all it does,
masks it. Carrots are often recommended to provide some
sweetness‹that's never impressed me. Personal preference. The bicarb
reduces the acidity.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Wed, 30 May 2012 08:11:19 -0500 in rec.food.cooking, Melba's Jammin'
> wrote,
>It doesn't provide, it removes. A bit of baking soda in an acidic food
>(e.g., tomato soup, spaghetti sauce) neutralizes some of the acidic
>"bite." It's been discussed here a few times, I think.

Doesn't everybody remember the vinegar and baking soda chemistry
demonstration? Just add a teaspoon of baking soda to a glass of
vinegar. Do it in the kitchen sink.