Anybody know where I can find a good sized scan of a Campbell's soup label online? Preferably vintage. I'd like to print out a label and stick it on some other can.
Needless to say, I don't have any actual Campbell's cans available.
posted by Silky Slim
on Nov 7, 2010 -
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
posted by availablelight
on Oct 24, 2010 -
I love the large, fluffy matzoh balls you find at good delicatessens. When I make them at home they come out like leaden bricks. Help me get that authentic deli-style taste and texture! [more inside]
posted by slogger
on Oct 7, 2010 -
Which immersion blender should I buy? Which should I absolutely not buy? Primarily using it for soups for two people.
posted by nadawi
on Sep 25, 2010 -
I love the lentil soups and soup-like lentil side dishes I get in Indian restaurants and would love to make them at home, but I don't have the slightest clue where to start. Help? [more inside]
posted by rhiannonstone
on Sep 15, 2010 -
I'd planned to make some black bean soup in my slow cooker tonight - bought the dried black beans and then realized, the recipe calls for them to soak overnight first. Any chance I can skip this step or do something else (quicker) instead? Or do I just have to wait and make it tomorrow? I'm a cooking novice!
posted by little_c
on Jun 28, 2010 -
Looking for a recipe for a light cream-based vegetable soup. But not the pureed variety "cream of vegetable" soup. [more inside]
posted by iamisaid
on Apr 9, 2010 -
I made some lentil soup earlier in my cast-iron dutch-oven/pot. It's a new pot and I've seasoned it once and that seemed to do a good job. Anyway, I had a bowl of my soup as soon as it was ready, but I just went back to the stove to pack the leftovers up and clean the pot and the soup has turned from a muddy green broth to a dark sludge, nearly black. [more inside]
posted by Evstar
on Mar 7, 2010 -
I've got a stew that might be just a little bit too old, maybe four or five days old. It doesn't smell funny or anything. If I add some water and put it back on the stove to get it to a rolling boil, should it be back to good?
posted by 5ean
on Jan 2, 2010 -
I have a huge craving for instant noodles the way they are prepared in Nepal (specifically Katmandu) by street vendors. I can get Wai Wai Noodles here in New York, but don't know what else to include. I remember egg, but there were also additional spices and ingredients. Help!
posted by jonschubin
on Dec 30, 2009 -
Anyone know how to replicate Chili's baked potato soup at home? [more inside]
posted by Xuff
on Dec 23, 2009 -
Chinese market filter: can you help me translate my soup packages so that I can enjoy them? [more inside]
posted by Meagan
on Aug 23, 2009 -
I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
posted by mkb
on Jun 15, 2009 -
I dumped a substantial portion of matzoh ball soup on a canvas. After it dries I'm going to glue the larger chunks down, and then I need to varnish/shellac/something the canvas. What would work best? [more inside]
posted by andoatnp
on Apr 22, 2009 -
The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
posted by thatbrunette
on Apr 12, 2009 -
I need recipes for tantalizing soups that freeze well. Bonus points for creativity. [more inside]
posted by arianell
on Mar 10, 2009 -
Looking at the earlier soup post, I thought I might make a nice split pea soup. Alas, I have no ham bone. I then thought I might like to try a good vegetarian version, but one of my favorite parts of the split pea experience is the salty smokey part of the soup-- which it gets from the ham. Does anyone have a good meatlovers vegetarian split pea soup recipe (if that makes sense)?
posted by oflinkey
on Jan 11, 2009 -
Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger
on Jan 10, 2009 -
How do I tell whether beef or chicken stock/broth, that has been refrigerated
, has gone yucky? [more inside]
posted by leahwrenn
on Jan 6, 2009 -
I have a few pounds of turducken left over. What can I do with it that isn't sandwiches? Soup? Casserole? Recipes and other ideas welcome. I am unemployed so willing to spend a lot of time if needed on something. I'm worried that having three different types of poultry might make things weird cooking wise.
posted by josher71
on Dec 29, 2008 -
Ramen Filter: I live in London. I desperately crave tonkotsu ramen
, the pork-based variety popular in Japan's Kyushu region
(sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
posted by 0bvious
on Oct 12, 2008 -
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
posted by nitor
on Oct 8, 2008 -
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted by Aquaman
on Aug 4, 2008 -
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted by mattbucher
on Jun 1, 2008 -
Would it still be safe to make a soup today from Christmas turkey leftovers? (The meat has been stored in the fridge since Tuesday- the carcass was tossed out.)
posted by sophie
on Dec 29, 2007 -