I said a full can, although I’ve been thinking about cutting it down to 1/2-3/4 of a can. Either that, or just buy the non-condensed stuff that you don’t need to add anything to.
I often dislike the non-condensed store-bought soup because it is weak, because we here in america don’t like taste. :) I use a half-can. Yesterday I tried nearly a whole can in a new soup variety, and hated it.
also, I’m very careful about how hot it is when I pull it out of the micro. ’cause, ya know, if it’s LAVA, I’m gonna want to give it a minute to cool off.
Here’s the thing: If one is used to a broth soup like Chicken Noodle, and one tries to cook Cream of Potato soup for the first time, the experience is going to be different. True, a bubbling surface, a full ten seconds after removing from the microwave, should be a reasonable indicator of dire pain.
But I was an only child, see, and never had siblings to keep safe from hot bubbling harm.
And this is why I had to regrow my tongue. Fortunately, I got betta.
Well yes. That’s still condensed, and you’re still uncondensing it with X value, so the poll is still generally valid. I would only say it wasn’t applicable if one ONLY used milk for all their soups. :)
actually, it depends on the soup.
For tomato soup, you don’t use water, use milk. And that would be a can full.
For chicken noodle, or whatevver noodle, depends on your tast. I like mine a little saltier and not so runny, so I use a half can of warter. But if you don’t like as salty and want it really soup-y, go for the full can.
First vote! First post!
I said a full can, although I’ve been thinking about cutting it down to 1/2-3/4 of a can. Either that, or just buy the non-condensed stuff that you don’t need to add anything to.
MMMMmmmm… clam chowder.
I often dislike the non-condensed store-bought soup because it is weak, because we here in america don’t like taste. :) I use a half-can. Yesterday I tried nearly a whole can in a new soup variety, and hated it.
also, I’m very careful about how hot it is when I pull it out of the micro. ’cause, ya know, if it’s LAVA, I’m gonna want to give it a minute to cool off.
*poke* Hey! I resemble that remark!
Here’s the thing: If one is used to a broth soup like Chicken Noodle, and one tries to cook Cream of Potato soup for the first time, the experience is going to be different. True, a bubbling surface, a full ten seconds after removing from the microwave, should be a reasonable indicator of dire pain.
But I was an only child, see, and never had siblings to keep safe from hot bubbling harm.
And this is why I had to regrow my tongue. Fortunately, I got betta.
in one day? I’m so proud. you’re regenerative skills are comming along nicely.
You’ll kick yourself for the homonym :)
Fortunately, my tongue is quite resilient. :)
*kick*
good thing.
Is this kinda like “Vogan’s Golden Rule number 109: Don’t cook bacon in the nude” ?
Similar, yes :) Don’t attempt to eat lava.
I will keep that in mind! Thank you for the advice!
hehehehehe
Of course, if it is condensed TOMATO soup, I don’t use water at all….I use milk.
je suis d’accord.
i always use milk, for tomato and cream of mushroom soups. about 3/4 of a can makes it thicker.
Well yes. That’s still condensed, and you’re still uncondensing it with X value, so the poll is still generally valid. I would only say it wasn’t applicable if one ONLY used milk for all their soups. :)
actually, it depends on the soup.
For tomato soup, you don’t use water, use milk. And that would be a can full.
For chicken noodle, or whatevver noodle, depends on your tast. I like mine a little saltier and not so runny, so I use a half can of warter. But if you don’t like as salty and want it really soup-y, go for the full can.
I put milk in the “cream of” soups.
Between 1/4 and 1/2 cup of tequila, regardless of the variety of soup.
Well, except for New England Clam Chowder. For that, I use Bailey’s.
I only use 1/2 a can.. I don’t like ym soup to be all watery. :op
Unless it is tomato soup, then I use milk!
Add water?!?! Mine goes straight from the can to the bowl to the belly. Nothing added. Good stuff!
-Disciple