OK, What's For Lunch or Tea Today?

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Originally Posted by struth

Think I said "sometimes" ..or should have. People queue up for my soups :lol: so must be doing something right. Ive also put Soy in as a seasoning. I like experimenting; you never know til you try

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I've had some of your soup too, and it was very nice:)

However, personally I generally don't like putting chemicals and/or artificial ingredients into my food. Soy, though, is great for seasoning, and I've done that myself - and of course experimenting is great. I just prefer experimenting with natural (mostly fresh) ingredients.

Btw, if want to add some seasoning to soup (or other dishes) next time, in a not entirely natural way, rather than using Bisto, try some of this stuff: https://www.tesco.com/groceries/en-G...ucts/257442342

Trust me, it's far better than Bisto!;)

Marco.

My Mum was a great soup maker too, she didn't take many shortcuts, was a bit of a different time then.

I make a great tomato soup based on a can of tomatoes. Much better that tinned tomato soup.

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Originally Posted by spendorman

My Mum was a great soup maker too, she didn't take many shortcuts, was a bit of a different time then.

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Are you working, and thus short of time, Alex?:)

I don't doubt your tomato soup is good, even made from tinned tomatoes, which in reality can be as good as some fresh ones. In any case, it's got to be better than anything processed.

For me, with tinned soups, there's always a plasticky taste and artificial 'glaze', superimposed onto it, which I just can't get on with. Plus, making your own soup is also so much cheaper (if made in big batches), as well as tastier and healthier. The amount of salt and sugar that goes into some tinned soups is frightening!:eek:

And 'low calorie' or reduced salt and sugar varieties just taste of nothing.

Marco.

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Originally Posted by Marco

I've had some of your soup too, and it was very nice:)

However, personally I generally don't like putting chemicals and/or artificial ingredients into my food. Soy, though, is great for seasoning, and I've done that myself - and of course experimenting is great. I just prefer experimenting with natural (mostly fresh) ingredients.

Btw, if want to add some seasoning to soup (or other dishes) next time, in a not entirely natural way, rather than using Bisto, try some of this stuff: https://www.tesco.com/groceries/en-G...ucts/257442342

Trust me, it's far better than Bisto!;)

Marco.

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Always got maggi in house.. it was in the soup i made Del and you as its vegetarian

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Originally Posted by Marco

Are you working, and thus short of time, Alex?:)

Marco.

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No, I retired a bit early, mainly to look after my Mum, and she passed away in 2013 at the age of 103. My food didn't seem to do her any harm, in fact she loved it.

I sometimes use a pinch of this stuff, if so, I don't use any extra salt.

https://www.tesco.com/groceries/en-G...ucts/260860672

It's Polish, I'm half Polish.

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Originally Posted by struth

Always got maggi in house.. it was in the soup i made Del and you as its vegetarian

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Nice one. So what do you feel that Bisto brings to the party, which is worthwhile having, over Maggi?

Marco.

used to get that but tesco up here dont seem to "stock" it now

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Originally Posted by spendorman

I sometimes use a pinch of this stuff, if so, I don't use any extra salt.

https://www.tesco.com/groceries/en-G...ucts/260860672

It's Polish, I'm half Polish.

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Yeah, that's good stuff - again far better than Bisto. We buys quite a lot of Polish foods (in fact Del's away to get some bread now from the Polish shop in town), as some of it is excellent, including the sausages, oh and the beer! Do you have a Polish shop near you?:)

Marco.

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Originally Posted by Marco

Nice one. So what do you feel Bisto brings to the party, which is worthwhile having, over Maggi?

Marco.

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its only bisto in the fact that they make it. its cheese powder and starch basically. i often use it for a mild cheese sauce base for my lasagne as it doesnt thicken solid, and thus good for reheating. i hate thickened up cheese or white sauce/.