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Old 08-20-2011, 01:00 PM   #11
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Originally Posted by pacanis

Well dear sir, my advice to you is to make this recipe using condensed milk.
Guaranteed you will not mix the two up again.



You can't say I don't follow a recipe
Leftovers as a topping for ice cream, perhaps?

SCM in soup? Blech!

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Old 08-20-2011, 01:07 PM   #12
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Yeah, blech. There was no saving it. Not without turning it into 2 gallons of soup.
I fed it to Mr Insinkerator
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Old 08-20-2011, 01:20 PM   #13
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Originally Posted by pacanis
Yeah, blech. There was no saving it. Not without turning it into 2 gallons of soup.
I fed it to Mr Insinkerator
Evap milk has consistency kinda like cream, but you can get fat-free. It is really good in soups and sauces, coffee too. SCM is wonderful straight from the can, like semi-liquid fudge, but definitely a dessert ingredient.
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Old 08-20-2011, 01:53 PM   #14
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Originally Posted by Dawgluver View Post
Evap milk has consistency kinda like cream, but you can get fat-free. It is really good in soups and sauces, coffee too. SCM is wonderful straight from the can, like semi-liquid fudge, but definitely a dessert ingredient.
433 views before I stumbled onto this recipe and nobody questioned using condensed milk?
You can bet I know the difference now though Chalk it up to experience.
Sounds like evaporated milk is a good item to have on hand for an emergency. Like those folks that have well stocked bunkers
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Old 08-20-2011, 02:02 PM   #15
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Originally Posted by pacanis

433 views before I stumbled onto this recipe and nobody questioned using condensed milk?
You can bet I know the difference now though Chalk it up to experience.
Sounds like evaporated milk is a good item to have on hand for an emergency. Like those folks that have well stocked bunkers
Live and learn, Pac. Shame about the soup.

I find powdered milk and powdered buttermilk to be great staples too, as they're good add-ins for soups and dressings, etc. Have 'em in the bunker, along with the evap. Along with a canopener.
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Old 08-20-2011, 02:07 PM   #16
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Live and learn, Pac. Shame about the soup.

I find powdered milk and powdered buttermilk to be great staples too, as they're good add-ins for soups and dressings, etc. Have 'em in the bunker, along with the evap. Along with a canopener.
That reminds me, I need a new can opener.
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Old 08-20-2011, 03:55 PM   #17
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Sorry, Pacanis...I love potato soup.
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Old 08-20-2011, 04:31 PM   #18
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Sorry, Pacanis...I love potato soup.
It was the first time I ever tried making potato soup, too.
I may never look at potato soup the same way again.

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Old 08-20-2011, 04:37 PM   #19
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Originally Posted by pacanis

It was the first time I ever tried making potato soup, too.
I may never look at potato soup the same way again.

Potato soup is so good.

I keep rereading your posts, and am still cracking up. Thanks for a great afternoon of entertainment, Pacanis!

Your redskins will work fine with any " non-dessert " potato soup. Hope you try again!
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Old 08-20-2011, 04:59 PM   #20
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It was the first time I ever tried making potato soup, too.
I may never look at potato soup the same way again.

Too bad, because with a good potato soup base you have a wonderful world of other soups to make. Potato and Ham, Clam Chowder, Seafood Chowder... I like adding other veggies for a Vegetable Soup Chowder. BACON and Potato Soup!!
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bacon grease, flour, potatp, recipe, soup

Another Creamy Potato Soup Rich Potato Soup Let me preface this by saying that Annie's soup looks wonderful, and that this recipe in no way competes with hers. It is simply another version to add to your recipe collection. It differs in that a roux is used to thicken the soup into a creamy and wonderful texture. Enjoy. I know that we did, as well as the others who shared this with me. This thick, rich soup combines the smoky flavor of bacon, ham, and veggies in a luxuriously creamy base that is sure to warm you to your toes in these cold winter nights. Serve with buttered bread or your favorite crackers, and a good herbal tea. Before we start, Im going to say this one time. We use bacon grease in this recipe. It is lower in cholesterol than is butter, and adds an unbeatable flavor to the soup. Ingredients: 2 large Yukon Gold potatoes, peeled and cubed 1 medium sized yellow onion, peeled and diced 1 stalk celery, washed and sliced 5 tbs. bacon greese 1 cup cubed ham 3 tbs. flour 12 oz. condensed (canned) milk 1 cup fresh milk (2%) tsp. liquid smoke Add 1 tbs. bacon grease to a large sauce pan and melt over medium heat. Add the onion and celery and stir for 1 minute. Add the potatoes and stir. Cook over medium heat, stirring every two to three minutes until the potatoes just start to brown. Add cup of water and cover. Cook for 15 minutes. While the potatoes are cooking, place the remaining grease into a small frying pan and melt over medium heat. Add the flour and stir until combined. Cook for two to three minutes, stirring every half minute or so, until the flour just starts to brown. You have just made what is called, a roux. Remove from the heat. Remove the pot lid and pour the roux into the potato, onion, celery mixture and stir. Add the canned milk while stirring and let come to a slow boil over medium heat. When the soup has thickened, add the fresh milk, and liquid smoke, and stir until it is incorporated into the soup. Add the ham and stir in. Serve piping hot. Seeeeeya; Goodweed of the North 3 stars 1 reviews
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