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(NJ.com)   Campbell's CEO goes on pilgrimages to food trucks of Portland, Austin, and SF to learn how to make its uncool line of soups more ethnic and hip. Basically, put a chickpea on it, roast all the veggies, and add cilantro   (nj.com) divider line 11
    More: Ironic, San Francisco, food trucks, soups, Bernstein Research, pouches, bell peppers, Long Branch, hips  
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3484 clicks; posted to Main » on 22 Aug 2012 at 4:02 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
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Archived thread
2012-08-22 04:22:14 PM  
4 votes:
Here's a tip for the CEO. How about NOT loading your soups up with enough salt to kill a herd of elephants!
2012-08-22 04:26:09 PM  
2 votes:
Dear Campbell's Soup.

Lemme help a brother out.

1. Use ACTUAL chicken or beef stock instead of heavily salted water that got near a chicken beak or cow intestine.
2. REAL cream in your 'Cream of' Soups.
3. When your first ingredient says 'water', you're doing it wrong.
4. I know I already touched on the excess salt, but you really don't seem to have a farking clue.
5. Chunks of meat, not tiny sterile pale bits of processed rubber.
6. Look into cumin, cayenne, bay leaves, leeks, cilantro, thyme, curry blends, Worcestershire, Tabasco, cracked black pepper.

Begin here and then get back to me. I realize that some people like the taste of your tomato. Clueless kids will eat chicken and noodles or chicken with star-shaped processed rice. And tradition says your Cream of mushroom needs to go into green bean casserole (it does not). The 1960's were over 50 years ago. My gumbo, Butternut squash and roasted garlic, Cock-a-leekie soup, minestrone, oyster stew or baked stuffed potato soup will leave your corporate-dick ass wash in the dirt.
2012-08-22 07:45:42 PM  
1 votes:

Spiralmonkey: Campbells condensed mushroom soup used as a sauce for pasta, that was haute cuisine when I was a student.


It's also a great base for Beef (or chicken) Stroganoff. Reconstitute with sour cream instead of water for extra yummyness.
2012-08-22 05:37:35 PM  
1 votes:

Dahnkster: Dear Campbell's Soup.

Lemme help a brother out.

1. Use ACTUAL chicken or beef stock instead of heavily salted water that got near a chicken beak or cow intestine.
2. REAL cream in your 'Cream of' Soups.
3. When your first ingredient says 'water', you're doing it wrong.
4. I know I already touched on the excess salt, but you really don't seem to have a farking clue.
5. Chunks of meat, not tiny sterile pale bits of processed rubber.
6. Look into cumin, cayenne, bay leaves, leeks, cilantro, thyme, curry blends, Worcestershire, Tabasco, cracked black pepper.


Do you have ANY clue how modern industrialized food production works? Sure, Campbell could do all those things, and you'd be paying about $15 a can and have a factory to shelf margin of about a day.

Also, what exactly would you like to see as the first ingredient in soup besides water? That kinda threw me for a loop...
2012-08-22 04:56:51 PM  
1 votes:

Dow Jones and the Temple of Doom: Is soup more of a colder-climate thing? Living in FL, I never get hungry and think I'd like a hot bowl of chunky liquid.


No it's not. I live in Hawaii and eat a lot of soup. One of the popular local dishes here is saimin.

From wikipedia:

Saimin is a noodle soup dish unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions. Kamaboko, char siu, sliced Spam, linguiça, and nori may be added, among other additions.

Japanese pot stickers, called gyoza, as well as Chinese wonton, may be substituted for or added to the dish's noodles for special occasions. A pan-fried version, primarily inspired by Filipino pancit,[citation needed] is also popular, especially at carnivals, fairgrounds, and catered parties
2012-08-22 04:52:29 PM  
1 votes:
TEAM NO CILANTRO
2012-08-22 04:44:27 PM  
1 votes:

Dow Jones and the Temple of Doom: Is soup more of a colder-climate thing? Living in FL, I never get hungry and think I'd like a hot bowl of chunky liquid.


Then eat a bowl of gazpacho.

An amazing bowl of gazpacho made with organic garden grown tomatoes, onions, green peppers, garlic and cucumbers just picked and brought in. The Campbell's lab tech sitting studiously in your kitchen taking notes stands up, nods courteously, and leaves.

5 hours later at the Campbell's labs, the tech is still trying to blend the soy beans, ketchup, and cellulose gum together.
2012-08-22 04:42:49 PM  
1 votes:

Dow Jones and the Temple of Doom: Is soup more of a colder-climate thing? Living in FL, I never get hungry and think I'd like a hot bowl of chunky liquid.


One word.
Gaspacho.
wait, I'll give you another one
vichyssoise.
2012-08-22 04:40:09 PM  
1 votes:
FTFA: "People saw it as an emboldened move,'' Morrison acknowledged. "That creates a halo effect. If your leader is making bold - not risky - moves, it emboldens everyone.''

This quote is a perfect example of why I will likely never be hired as a CEO of a large company. How the hell can someone say that with a straight face? Is the guy on the shipping dock now embolden to only take 3 smoke breaks an hour because the boxes he packs onto the truck are a different size or shape? Is the HR VP now emboldened to find new, creative ways of firing people, now that you are using different ingredients in your soups? Is someone on your marketing team now more emboldened to hide more dicks in your ads than ever before? Or is everyone going to do the same job that they did before and kissing your ass in hopes of getting a good recommendation when you leave so they can figuratively claw each other's eyes out for your job as you ride your golden parachute to the next gasping soon-to-be corpse of a company in need of a "turnaround"?

//FML
2012-08-22 04:34:24 PM  
1 votes:
i.qkme.me
2012-08-22 04:09:41 PM  
1 votes:
don't fark with my chickanooda soup, you bastards. Some things are fine just the way they are.
 
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