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Canned soup! Ugh! Plain ol' canned soup, exactly! Avoid it. Make your own with fresh vegetables. Fresh Tomato soup is so easy.

I think the dark spots are caused by bruising, possilby by the mechanical digger when harvesting. I suggest you try and change your supplier. And I would definely cut them out. They taste horrid.

Ah! But what sort of potatoes? It makes a very big difference.

This much too fiddly IMHO. Furthermore, the courgette (zucchini) you are using must be much fatter than the ones I can buy.

I often use canned tomatoes(drained) and blended in a processor until very smooth. This makes a perfect tomato "sauce." Add a little sugar (taste it to see if it is enough). Do not add spices, or herbs. Maybe add a little (very little) salt.

Thanks Bob. It sounds awful. Not for me!

Please, can anyone tell me what Protose is? I think it is vegetarian and something to do with potatoes. Thanks

Hoisin - Potassium Thank you all. This is what I wanted to know. (though I do not normally eat 100grams of hoisin !) PS Potassium is critical to my diet -- I suffer from CKD (Chronic Kidmey Disease)

Please, can anyone tell me the potassim content of 1 tsp of Hoisin? Thanks, in advance

Thank you McNerd and Casper for correcting me. I goofed (my records are incorrect.) Apologies. One tablespoon of butter contains 80.6 Mg of sodium (3% if the daily value) Source: Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com

Sea Salt The Mayo Clinic in an article written by Katherine Zeratsky, R.D., L.D., says <quote> Sea salt and table salt have the same nutritional value. The real differences between sea salt and table salt are in their taste and texture. Sea salt is available in fine or coarse grain. Ithas a...

TIP: Switch to unsalted butter and avoid salted butter. One tablespoon of salted butter contains 651Mg of sodium, (27% of recomended daily value)

Tip (that worked for me) Switch away from salted butter and use unsalted butter. The reduction in sodium is remarkable. (and painless).

Hi all Americans, Would someone please tell a dumb Brit how you eat salads? I mean, do you eat the salad before, during, or after a main dish? Or do you even eat it as a main dish? We Brits usually treat a salad as a main dish and have a starter first, and a sweet (desert to you) after...

Thanks, everybody. But what a variety of suggestions! Oh my! But I still have probems. They always come out very firm, almost tough. How do I keep them juicily tender? Perhaps I am cooking then for too long? They are huge. Over one inch thick, and bought peeled and frozen and deveined...

My favourite way of dealing with tilapia is to put in a dish with three tablespoons of Dry Martini, and bake it covered at 350 F for 30 minutes. Meanwhile I am boiling potatoes and cauliflour (or maybe carrots) on the top of the stove, and everything is ready at the same time. I use bottled...

I can buy frozen peeled uncooked giant shrimps in my supermarket. They are about six inches long and about one inch in diameter at the thick end. But what is the best way to cook them? All my attempts so far result in the shrimps being somewhat tough, about the same consistency as good quality...

Hey up, folks! I buy my curly parsley in a bunch with stalks about the size of a large grapefruit. I use a few strands for stews or chop up enough for my requirements. For the unused parsley I run it inder the tap, shake off all the surplus water, put it in a plastic bag, twist the opening and...

Garlic I have found that there is a different taste to garlic according to how you use it in a fry pan. Finely chopped gives one flavour, crushed cloves with the flat of a knife gives another, and pressed (squeezed) in a garlic press gives another. I prefer fine chopping, myself. And, of...

Can anyone give me a recipe for using frozen fish fingers (nuggets or sticks) that does not need deep frying. If I bake them in the oven with a dab of butter they are OK but somewhat dull. I'd like some veg with them if possible, and a quickie method for supper or lunch. Thanks, folks,

Google Video Boo hoo! Sadly, Google Video is not available in China! I can see the list of videos but cannot play them! :mad:

Am I the odd one out? I simply do not like the taste of dishes made with canned soups. I've tried this several times when I have been short of time, but in all cases the flavours are simply below what I expect for a dish. Is this turning up my nose? Maybe; but somwhow I cannot get to like the...

This sound delicious. I shall try it today.

What is the effect on fish of coating it in egg and breadcrumbs (or batter, come to that) before frying? Is there any effect on the fish or does the coating simply add something to the somewhat bland taste of the fish?

If you go to http://www.cooks.com/rec/search/0,1-0,chicken_tetrazzini,FF.html you will find 350 recipes for chicken tetrazzini.