You just punch a hole in the son of a bitch. I found a song about Carnation milk that supposedly was written around 1900: “The milk from contented cows” was the blurb they used. But then there’s sweetened condensed milk which is obviously different (which I found out the first time I tried making a tres leches cake).Įvidently when Carnation first introduced canned milk they launched a huge marketing blitz, whatever the hell that meant in 1899. As suspected, they’re just marketing terms that Carnation (“condensed”) and Borden’s (“evaporated”) use for essentially the same product. The consensus was that half and half is the way to go in potato soup.Īnother topic was “condensed” vs. My mother, on the other hand, never used canned milk and used REGULAR milk in nearly everything, including mashed potatoes and potato soup. My late maternal grandmother who was born in 1908, used canned milk for nearly anything that might have called for cream: coffee, mashed potatoes and potato soup are the things I remember best. Liz said that she’s pretty sure that she never made potato soup with canned milk for her daughters because she’d switched to using cream by the time they were born. His mother never made potato soup, but the first words out of his mouth, as we sat down to eat, were “where’s the chowder crackers?”. An older one we found on another website, but attributed to Carnation, called for instant mashed potato flakes! Interestingly enough, the one person who merely liked your recipe (everyone else loved it!) said he would have liked it richer, using cream. This one seems to be closest to the one that inspired Liz, because she remembers that, after a couple of tries with the original recipe, she started leaving out the chicken bouillon cube: Carnation currently doesn’t have a potato soup recipe on their website, but they do have a potato “chowder” recipe (calling for Yukon Gold potatoes, but otherwise looking like “just” potato soup). We looked online to try to find the recipe, but evidently Carnation has changed the recipe on several occasions (probably coinciding with the introduction of new products or the acquisition of other companies). She confirmed that she originally used the recipe on the Carnation condensed milk can. As it so happened Liz, the mom of three of the adults, was part of the group. Not surprisingly, moms (and grandmothers), potato soup and condensed milk were the major topics of conversation at the big potato soup lunch yesterday. What is yours? How to make potato soup video It’s one of those foods I associate with being cozy and safe and nurtured and loved. It’s one of the first things I learned to cook. You may also add cooked diced bacon, or cheese, or broccoli, or green peas. I’ve been getting away from using things from cans recently, though, so while I adore the recipe as it was originally made (much as I adore Kraft mac’n’cheese and Wolf chili-in-a-can) now I will substitute half and half for the evaporated milk. ![]() I imagine she got the recipe from a can of evaporated milk, or her mother did, back when evaporated milk first came out and Carnation was pumping out recipe booklets all over the place, each recipe featuring at least one entire can of evaporated milk. WHY CAN’T THE WORLD BE A SIMPLE PLACE AGAIN?!?īack when the world was a simpler place, and when it was cold out or the end of the month or both, my mom would make this potato soup for us. The world of culinary terminology is fraught with mysteries and paradoxes. But then again, not all chowders have milk or cream. Bake in preheated oven for approximately 16-18 minutes or until light golden brown.I guess it’s the same as potato chowder? I’m not really sure what the difference would be since all potato soup recipes I’ve ever seen have cream or milk in them, which makes them chowders, too.Cut the biscuit dough using a round cookie cutter and place onto lined baking tray.Sprinkle some flour onto the top of the dough and it roll out to about 1/2 inch thickness using a rolling pin.Remove the biscuit dough from mixing bowl and place it onto a floured working surface.If you notice the mixture a little soft, add some extra flour.Add the water and mix just until all the ingredients are incorporated.Mix until the mixture becomes has a crumble like texture.It’s important to add the liquid to your blender before adding the fruit, as this will prevent. This can be milk, or a dairy-free alternative such as soya or almond milk, natural or flavoured yogurt, fruit juice, or for a tropical flavoured smoothie, low-fat coconut milk or coconut water. Cut the cold butter into small cubes add it to the flour mixture. Start your smoothie with two mugfuls of a liquid base. ![]() Sift together the flour and baking powder, then and the salt and sugar.This easy butter biscuit recipe uses water instead of milk. Here is a simple easy butter biscuit recipe without milk that can be enjoyed with as is or with a cup of coffee or tea.
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