Condensed soup is Ebola.
February 7, 2017 at 9:13 am
(This post was last modified: February 7, 2017 at 9:24 am by Violet.
Edit Reason: Just so yall know... the tiny size of your poll options is absolutely anti-art.
)
I've now spent considerable time in two countries, America and England. In that time, I've had plenty of opportunities to 'enjoy' various canned goods, a very prominent variety for small lunches or dinners being tinned soup.
While America is by and far the better country in innumerable ways, there is one very bitter concession that I must make: American tinned soup is Ebola. It is literally inferior in every way except to store in bulk. This is because we in America have a strong tendency to separate much of the water from the solution on the belief that we can just add it back later and it'll be as good as original, packing more value into less space!
But we're wrong. The taste is inferior. The texture is inferior. And god damn if I can get the water and the soup to twain in any manner resembling the goodness that is the original mixture. It refuses to recombine adequately, once you're aware of what the original (noncondensed) variety is like.
I'll give us in America this: we understand that salt is an important part of our food. But what we can't seem to get through our skulls is that the proportions are way off, and though it's soluble in the added water: it never seems to stick with the mixture AND the added water... huge (if you have any palate or experience with real soups at all) dehydrated chunks of mealstuff just refuse to marry with the salts in a respectable manner, often leaving that incredible film of water that pervades such dishes to be incredibly salty in comparison.
It's an embarassment to my country that we allow ourselves to be not-the-best in any singular category, after all: we're supposed to be the best. Truly will I miss the soups from England when we immigrate back to the land that realizes that Chilis are a thing and baked beans aren't buttered-sugar level of sweet. >__<
While America is by and far the better country in innumerable ways, there is one very bitter concession that I must make: American tinned soup is Ebola. It is literally inferior in every way except to store in bulk. This is because we in America have a strong tendency to separate much of the water from the solution on the belief that we can just add it back later and it'll be as good as original, packing more value into less space!
But we're wrong. The taste is inferior. The texture is inferior. And god damn if I can get the water and the soup to twain in any manner resembling the goodness that is the original mixture. It refuses to recombine adequately, once you're aware of what the original (noncondensed) variety is like.
I'll give us in America this: we understand that salt is an important part of our food. But what we can't seem to get through our skulls is that the proportions are way off, and though it's soluble in the added water: it never seems to stick with the mixture AND the added water... huge (if you have any palate or experience with real soups at all) dehydrated chunks of mealstuff just refuse to marry with the salts in a respectable manner, often leaving that incredible film of water that pervades such dishes to be incredibly salty in comparison.
It's an embarassment to my country that we allow ourselves to be not-the-best in any singular category, after all: we're supposed to be the best. Truly will I miss the soups from England when we immigrate back to the land that realizes that Chilis are a thing and baked beans aren't buttered-sugar level of sweet. >__<
Please give me a home where cloud buffalo roam
Where the dear and the strangers can play
Where sometimes is heard a discouraging word
But the skies are not stormy all day
