doloresonthedottedline: Or why it was in a bag.
DarkPascual: Being born and raised in the Ecuador, the concept with quinua soup is nothing new to me...But next time, it's beef instead of chicken, you damn philistines...
Incontinent_dog_and_monkey_rodeo: Thraeryn: The image with quinoa and poblano chilés made me laugh so farking hard. You couldn't find a more hipster soup if it was produced in conjunction with Trader Joe's.I love good soup. In my experience, no good soup is made by a company. It's made by you and whatever friends you can rope into cutting the ingredients.It's because the secret ingredient in every mass-produced soup is the same: SALT. It has to be, to meet the required shelf life. You can't make a soup with a shelf life of more than one week without loading it with salt.
TheDirtyNacho: No, the canning/bagging process gives it the shelf life. The salt is just there to cover up the blandness or lack of fresh flavor. Salt's the cheapest seasoning.
tweek46420: why did the hipster burn his tongue on his coffeehe drank it before it was cool
mcwehrle: I just saw these last week while grocery getting. I thought "how odd".Progresso FTW.
mikefinch: The bags of soup look pretty gross though. I hate pouring soup out of a bag. It just isn't an activity that encourages an appetite.
uber humper: TheDirtyNacho: No, the canning/bagging process gives it the shelf life. The salt is just there to cover up the blandness or lack of fresh flavor. Salt's the cheapest seasoning.I would imagine canned soup is homogenized, right?
ladyfortuna: I don't eat soup very often because it's just not that filling most of the time, but I do enjoy many of the Campbell's standards especially for cooking OTHER things (cream of mushroom, chicken, broccoli - handy things to have around). I've never really liked other companies that I've tried, but it might just be my general lack of attraction to soup.The bags seem pretty stupid though; for one thing they're probably impossible to stack in your cupboard, and if I'm going to eat soup at all, I want a bowl and a spoon, period.I guess I'm just getting old.
revrendjim: mcwehrle: I just saw these last week while grocery getting. I thought "how odd".Progresso FTW.Progresso adds so much thickener that you are eating paste when it should be liquid. I still buy it when it is on sale for $1 a can because that's a pretty good deal for paste.
TheDirtyNacho: ou're thinking of pasteurized. Homogenized is what milk often has done to it so as to evenly distribute the fat throughout and not collect all at the top. But yes, pasteurization is one method used in canning
ChadM89: Soup isn't hard by any objective measure.Roasted red pepper with smoked gouda? Here's how I'd do it, just off the top of my head:Get a pot hot, squirt some oil in. Throw in some mirepoix, cook for a couple minutes. Throw in some roasted red bell peppers (you can do this yourself or, even easier, get jarred or canned ones which are just fine). Deglaze with some white wine, reduce that almost nothing, pour in a bunch of vegetable stock and throw a bay leaf in there along with some other fresh herb like thyme or basil. Bring to a boil, reduce to a simmer, let it go about 20 minutes. Pull the bay leaf out, then hit the soup with an immersion blender. Once you've smoothed it out, throw in some cream and let it simmer another couple minutes. While it's doing that, chop some smoked gouda cheese. Take the soup off the heat, add the cheese, stir until it's melted. Salt to taste, and hit it with a little black pepper.Easy peasy, lemon squeezy.
Flragnararch: Yeah but where that takes time (couple hours for right away, to a few days for it to be really good soup), equipment (immersion blender? not in most people's personal kitchens) and money (smoked gouda $5 a block if not more depending on your region, red peppers $2 lb or jars at $3 white wine $11 at least, vegetable stock $2-3, spices and herbs,$5-25 depending on how much variety), I can get a bag of delicious, already made red pepper and smoked gouda, for 3 minutes in the microwave and $1,48
ChadM89: Flragnararch: Yeah but where that takes time (couple hours for right away, to a few days for it to be really good soup), equipment (immersion blender? not in most people's personal kitchens) and money (smoked gouda $5 a block if not more depending on your region, red peppers $2 lb or jars at $3 white wine $11 at least, vegetable stock $2-3, spices and herbs,$5-25 depending on how much variety), I can get a bag of delicious, already made red pepper and smoked gouda, for 3 minutes in the microwave and $1,48If you are into cooking at all, you really should get an immersion blender. They're inexpensive and while you won't need to use it all that often, when you DO need to use it, it's the perfect tool for the job. You can use a blender to do soups but it's messy and you have to work in batches usually and it's just an all-around pain in the ass.As far as time goes, no. Not two hours to make that soup the way I described. My total time including prep would probably be in the 30-minute range. I'm a former professional chef so I'll grant that my knife skills and organization tend to speed me up compared to the average home cook, but there's no reason anyone should need more than 45 minutes to make it. And yes, it costs more to buy the ingredients. But you don't use all of the ingredients just on the soup. Now you'll have them to make other things with also, and you're probably going to make at least 3 or 4 servings of the soup even if you're just making it for one, so the cost doesn't compare directly to a single-serving can/bag. Also you don't buy 11-dollar wine to cook with. If you have decent wine at home to drink you just use a splash of that. If you're buying wine just to cook with, the 4-dollar stuff works just fine.
Links are submitted by members of the Fark community.
When community members submit a link, they also write a custom headline for the story.
Other Farkers comment on the links. This is the number of comments. Click here to read them.
You need to create an account to submit links or post comments.
Click here to submit a link.
Also on Fark
Submit a Link »
Copyright © 1999 - 2017 Fark, Inc | Last updated: Jul 28 2017 08:09:44
Runtime: 0.212 sec (212 ms)