The Canadian Habitant company that was famous for its Quebec style
yellow split pea and ham soup, is now owned by Campbells of Canada,

How the fallen hath fallen.

Actually Cambell's didn't mess with the recipe unlike the evil
Kraft-Heinz company when they either change (cheapen and sweeten)
their own products or acquire iconic brands just for the name and
reputation and then mess with the formula.

That happens all too often, and I was suspicious of
that Campbell takeover you described.

I just bought some Heinz 57 sauce for the first time in decades and
it is utterly sweet and truly disgusting. The very first ingredient
on the label is glucose-fructose ahead of both tomato paste and
water! They did the same thing to A1 and HP, both venerable British condiments that used to be wonderful. I doctored the 57 sauce with
tomato sauce, vinegar, Frank's and more vinegar but in future I'll
make my own, just as I do HP.

Pity. I last had Heinz 57 sauce at the Marriott in
Atlanta with a burger and fries as I waited for my
high-school dreamboat to pick me up after an ASTA
convention. That was maybe a decade ago. The sauce
was as tasty as I remembered it. So was she.

it was generally a riff on that pea soup. Often vegetarian,
which was a curiously tasteless offering.

Not in Canada. The label ingredients are: water, yellow peas, smoked
ham, lard, salt, hydrolyzed corn protein, onion powder, spices.
Yeah, lard. And I can definitely taste the ham. Granted, when I make
my own yellow split pea soup mine uses stock and is much meatier.

What I recall, and it might have been the company I
was keeping, was a pretty dull yellow mess with
vegetable pieces floating in it.

... Campbell's least popular soups: Old-fashioned Grease and Weasel

What would be wrong with that? Unless they failed
to remove the musk glands.

+

Quoting Dale Shipp to Dave Drum <=-

dry "onion soup" mix.

Lipton sure had a hit on its hands when they promoted what was
the previously obscure and strictly regional California Dip.

Funny thing, people were making onion dip before
Lipton popularized it.

I think that has been discussed in the echo before. No one has
admitted to actually making soup with it

I have, in the distant past, and more than once.
But these days I get baggies of dehydrated onion flakes from the
bulk bin and buy MSG free Better Than Bouillon or Minor's beef base.
The former is cheaper and the latter better.

The bulk flakes are generally too big - when I've
used them, only a few times in my life, I've seen
the need to give them a couple pulses in the Cuise
to forestall the unpleasant experience of having
imperfectly hydrated onions in my finished dish.

it is a staple in many kitchens. Gail adds it to pot roasts.

And I used those onion flakes and beef paste to add a similar
flavour profile to yesterday's muskox pot roast,

There are situations where dried has its uses that
fresh can't duplicate.

I have seen statements that vindaloo really means potato and
vinegar, which this certainly has.

Another plausible etymology is that it's derived from the Portuguese
words for wine and garlic (vinho e alho). The dish appears to have
originated in the Portuguese ex-colony of Goa and the original dish
was originally all meat, usually pork, garlicky, slightly hot and
with vinegar substituting for wine. Potatoes were added in later at
Indian (Bangladeshi actually) restaurants in England and the dish
became hotter there as well.

I've been told that the aloo in potato and the
aloo in vindaloo are false friends. I had a buddy
who went to the local Indian place and said "vind!
vind!" to the help, who were totally flummoxed by
this apparently raving white guy. Yeah, until not
too too long ago I believed those who said that
vindaloo meant hot potatoes and might have spread
that misconception myself.

Tindaloo is probably an English restaurant invention to torment late
night drunks. The hottest real curry is Phal.

Tindaloo and bindaloo are made up, but so is
phall in its current incarnation anyway.

Title: Beef, Lamb, Chicken, Crab or Prawn Bangalore Phall
Yield: 4 Servings
12 Habanero or Scotch Bonnet

Phall is almost undoubtedly a recent dish, perhaps
devised to see if people would phall for it.

Speaking of fall for it, Deb made this for me; it
was utterly, utterly boring and underseasoned, and
I put a teaspoon of hot pepper in my serving, and
it was still boring.

Slow cooker chicken curry
categories: main, poultry, wwtt
Servings: 4

1 lb boneless skinless chicken breasts
1 md onion, thinly sliced
15 oz cn chickpeas, drained and rinsed
2 md sweet potatoes, peeled and diced
1/2 c full-fat coconut milk light (?)
1/2 c chicken stock low sodium
15 oz cn tomato sauce
2 Tb curry powder, salt-free
1 ts salt
1/2 ts cayenne powder, optional
1 c green peas, frozen
2 Tb lemon juice
cilantro, optional garnish

In the bottom of the slow cooker, whisk together coconut
milk, chicken stock, tomato sauce, curry powder, salt
and cayenne. Add chicken breasts, onion, chickpeas and
sweet potatoes. Gently toss ingredients together. Cook
on Low for 8 hr or High for 4 hr. Stir in peas and
lemon juice 5 min before serving. Serve over rice and
with plenty of fresh cilantro.

thelemonbowl.com
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