Why do canned soups have a warning that says "do not add water?" I take it as a warning because the phrase is always capitalized and bolded.
posted by who squared
on Jun 2, 2007 -
In the book 'Big Snake' by Robert Twigger, there are a couple of passages about collecting spider webs either to be eaten or to make clothes. [more inside]
posted by tellurian
on Feb 27, 2007 -
Two Miso Soup Questions! I've been making a lazy/delicious version of miso soup: miso paste and diluted chicken stock, with tofu or mushrooms or whatever thrown in. But I often have all these little white chunks at the bottom of the pot/mug; what is this and does it mean I'm doing something wrong? [more inside]
posted by Kololo
on Feb 6, 2007 -
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted by unSane
on Jan 29, 2007 -
We have this food jar
, and we hate it. The lid must be pried apart for cleaning, and it isn't easy to do. We want a soup-safe, insulated food jar we can just pop in the dishwasher for cleaning, but this seems to be an impossible dream. Any recommendations?
posted by frykitty
on Jan 12, 2007 -
I've spilled some chicken noodle soup in my car. I wiped up what I could with napkins, but some of it soaked down beneath the surface of the seat. I suspect my car will now smell like chicken broth. What can I do?
posted by ignignokt
on Dec 13, 2006 -
It's that time of year again...it's getting cold and I'm craving soup more and more. The only problem is I'm sick of canned soup and I'd rather make most of it homemade. Lay your best soup recipes on me, ingredients/prep the works!
Any type of soup accepted! Hot, cold, lukewarm! Chicken, cream-based, potato leek, broth-based etc. I want to start a good collection of new recipes to try!
posted by PetiePal
on Oct 25, 2006 -
At buffet type resaurants, why does the top of soup become slightly harder and usually a darker color? Is it good for you or bad for you?
posted by mrkohrea
on Aug 27, 2006 -
I'm desperate here. I need to see an episode, any episode, of the old children's TV show called Vegetable Soup. A basket full of carrots and cauliflower to anyone who knows where to find video of this show, either on disc or online. Preferably online. Does anyone else remember this show? It was on in the mid-70's. I've looked on YouTube and other such sources, but there must be something I'm missing.
posted by Sir BoBoMonkey Pooflinger Esquire III
on Jun 24, 2006 -
ViscosityFilter: Ceteris paribus, will thicker soup (clam chowder) take longer to reach room temperature than chicken noodle, assuming they were both heated to the same core temperature? [more inside]
posted by disillusioned
on Jan 1, 2006 -
Recipe for miso soup
wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane
on Sep 5, 2005 -
Soupfilter: I just made the most fan-F***ing-tabulous soup in the history of mankind. Of course, no one else was around to taste it. [more inside]
posted by punkbitch
on Sep 2, 2005 -
At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted by nebulawindphone
on Aug 7, 2005 -
Cabbage soup diet? I've been on it for a two days, and I've lost two and a half pounds. What I'm wondering is how important is the soup recipe (precise ingredients) to the success of the diet — I've seen different variations on the net: some call for mushrooms, some don't; some specify green onions, others just say large onions; some include carrots, others don't. Have any of you tried variations on the soup and still had success? Or is the soup not really the point at all, but just cutting out carbohydrates, fats, etc.? I'd be interested in hearing about your experiences with this.
posted by taz
on Jan 20, 2005 -