[Sca-cooks] Soupe du jour -- nota bene

[Phil Troy / G. Tacitus Adamantius]

On Dec 20, 2005, at 9:08 PM, marilyn traber 011221 wrote:

>> Well, the whole thing now tastes impossibly rich. What could canned
>> cream-style corn possibly have in it (maybe I didn't put in enough
>> polysorbate 80?) that I missed? Unless it's a cr at pload of sugar...
>>
>> Adamantius
>
> Cornstarch, rather than the butter and cream?
>
> Heading to get a can of creamed corn...Big Y store  
> brand...ingredients in
> order on the can...corn,water,sugar,modified food starch, salt. For  
> 1/2 cup,
> it has 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 400 mg  
> sodium, 21
> g total carbohydrate, 1 g dietary fiber, 9 g sugars, 2 g protein.
>
> In case this helps any...

Well, okay. Thanks!

I knew the canned stuff didn't have the same proportions of the kind  
of stuff I'd put in "creamed corn" or "creamed anything else" if I  
were making The Real McCoy, but I didn't realize those things would  
be totally absent. And I still think the sugar makes a big difference.

SWMBO came home and ate the soup without complaint. I asked if it was  
all right, and she said, and I quote, "Hey, what do I know about  
barbarian food?"

Adamantius





"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04