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Old 08-05-2015, 12:25 PM   #41
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I look forward to your experiment, Z!
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Old 08-05-2015, 03:58 PM   #42
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I look forward to your experiment, Z!
Me too.
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Old 08-05-2015, 10:07 PM   #43
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I just made a half recipe of this soup. I used pasatta instead of diced tomatoes. I left out the sugar. It was quite tangy. I added the sugar afterwards, but less than called for in the recipe and that was perfect. First taste of the soup: not bad. By the time I had finished the first bowl, I was hooked. Had a second bowl of soup immediately. Oh yeah, this is really good.
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Old 08-05-2015, 10:25 PM   #44
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Tomato Soup, NoDak style

Glad you liked it, Taxy! I agree, you can play around with the sugar. I didn't use the whole 2 T.

I think I'll have to make another batch tomorrow. And off to my friend the Google to look up pasatta.
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Old 08-06-2015, 12:52 AM   #45
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...Will have to work on my tempering technique, just didn't want to dirty another pot.
When I temper the sour cream I add to Stroganoff, I just keep adding a small amount of the pan sauce to the carton of sour cream. If it was a new carton, I moved what I needed for the Stroganoff to a bowl. When the carton/bowl feels warm enough in my hand, I add it all into the pan. Never curdles for me, and if I'm lucky enough to be using the carton I haven't dirtied anymore dishes either.

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...I read the title as "Tomato Soup, No Dak Style." Three separate words. It just dawned on me. North Dakota Style....
I just figured it was a recipe from Korea...
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Old 08-06-2015, 01:04 AM   #46
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I find that when tempering anything, it works best if I pour the tempered liquid slowly back into the pot while whisking, not just while pouring the hot liquid into the liquid that needs to be tempered.
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Old 08-06-2015, 01:07 AM   #47
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Taxi, I had to look up pasatta too. Good idea, as no need for the stick blender. Did you use baking soda?
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Old 08-06-2015, 01:13 AM   #48
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Taxi, I had to look up pasatta too. Good idea, as no need for the stick blender. Did you use baking soda?
Yup, I used a little pinch, since it was just half the recipe. It seemed to eliminate the acidity, but left it very tangy. A little bit of sugar was just right. I'm really not fond of sweet with savoury, so I often leave out sugar. And yes, using passata made this recipe extra easy.
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Old 08-06-2015, 01:23 AM   #49
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Good report Taxi....... so the the question of needing both BS and sugar has been solved!
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Old 08-06-2015, 11:40 AM   #50
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I look forward to your experiment, Z!

My experiment was a total failure.

First fail - I tried using unsalted diced tomatoes with a can of regular tomato sauce.

Then, because I used evaporated milk, I didn't scald it first. It broke.

I didn't mind the taste of the broken milk, so...

I added tomato paste, V8, Another can of regular diced tomatoes and another can of tomato sauce.

It still didn't taste good.

I finally decided to just dump it. I wasted so much food, but I wasn't about to eat it, and didn't have room to store it anyway.

PFffffffft!

I'm going to make Kathleen's Onion Soup today. It comes out perfect every time.

I'm still going to make tomato soup, but not CREAM of tomato soup. I should be able to lighten the salt, by adding water or low sodium chicken broth.

I think I figured out that just like boiling pasta without salting the water, you can never get it to taste right.

I think that's true of tomato products. They need to be cooked with salt.

I'll keep a lookout for LOW salt instead of NO salt.

I love it that I can get low salt chicken broth. It works very well.
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