what do we have here?
dented or otherwise damaged cans, what do you do?
This article in yesterday's paper caught my eye. Looks like mould to me. But. Forget the sensational headline for a minute and focus on the can. Notice how it's a little blackened around the bottom rim? I'm not sure it shows, but it looks like the can has been standing in wet conditions, the wrapper looks a little wrinkled too at top and bottom. Was it like this when it was bought? If yes, why buy it? If no, then how was it stored in the home environment? Use by date. Usually irrelevant, unless the can has been opened. We all know that once a can is opened the contents need to be used immediately, especially baby foods. She mentions somewhere in the story that the contents appeared "a bit runny". This happens when food is given to the baby directly from the can, (or jar) with saliva from the baby's mouth being transferred to the contents, which then begins to break down the molecular structure of the canned food. This isn't immedia...
Well look I'd stay at your joint a month or two but I don't like frozen meals, if you'll serve it up fresh the trip's back on. Okay? Best I can do.
ReplyDeleteWith utmost affection.
-Robert.
I's hard to get chicken soup with chunks unless you make it yourself.
ReplyDeleteMerle...........
Yum! indeed ... perfect with a crusty roll in front of the telly.
ReplyDeleteCarrots, onions and celery are good the world around. And chicken, too.
ReplyDeleteI have been making chicken soup using your recipe! TA
ReplyDeleteLooks good. I keep forgetting you are in your cooler weather now.
ReplyDeleteR.H. leftovers are already in the freezer sorry. But this is homemade, so once thawed and heated it's just the same as fresh.
ReplyDeleteMerlesworld; I made it myself just after lunch and let it simmer until dinnertime.
Dianne; I forgot to buy the crusty roll, had to settle for slices of bread.
Joanne; they're the basis of many good hearty winter recipes.
mm; it's a good one.
Delores; it hasn't been very cold until just recently, we're starting to get a nip of frost in the early morning air now.
I will never believe frozen stuff is the same as fresh.
ReplyDeleteSorry.
Leftovers are your two ex husbands!
That's a lovely pot, River. Can I ask where you bought it, and what it's called?
ReplyDeleteI love the dome lid :)
R.H. it depends on what it is that's frozen. soups and casseroles have the same texture as when they're fresh. breads, cakes and raw meat&fish are definitely much better fresh. Store bought frozen vegetables are softer than freshly cooked. and so on.
ReplyDeleteVicki; it's from Ikea and I don't think it has a name. I've just checked and the base says Ikea stainless steel. There are two sizes available, mine is the smaller 4 litre size. I think the bigger one is a 6 litre.
We too make large batches of soup and it is wonderful that we then have soup for several days. We find that kept in the fridge you don't need to freeze all of it anyay. It keeps so well without freezing. Would love to have your recipe for this particular soup.
ReplyDeleteMimsie; I don't often eat soup more than a couple of days in a row, so I freeze it, it keeps longer that way. This particular batch doesn't have a recipe, it was leftover frozen beef stock with chicken soup type veggies (leek instead of onion) and some real chicken along with whatever was in the fridge that needed to be used up, like the quarter cabbage and a slightly limp couple of carrots. I suppose I could call it Leftovers Soup.
ReplyDeleteThanks for that explanation of your soup. Sounds the right type of ingredients to yours truly so won't be long before there will be chicken and vegie soup on our menu and I like the idea of leeks rather than onion too.
ReplyDelete