And maybe you'll lighten up and get a sense of humor. Just a thought.
Maryland Crab Soup
- Thread starter NOTSMC
- Start date
It's actually pretty good. Not as good as cream of crab alone, but much better than Manhattan.
Maybe. LIke if someone else is paying for it, then maybe. I'm a Baltimore girl when it comes to crabs; my accent even changes and I say things like hon, and Bal'more and how bout them O's. Crab soup, steamed crabs, crabcakes are sacred in Baltimore.
Crab soup looks like Campbell’s vegetable beef soup.
Ohhh that hurt
Clem72
Well-Known Member
The password to get into woodstock's lab was "New England Clam Chowder", but after being given a follow-up question was asked "is that the red, or the white"?
Similar difference, where white clam chowder is heavy milk/cream and the red is tomato based.
Ah ha. I'll have to you tube that. Thanks.
I've always thought that too, but having said that, I LOVE Campbells vegetable beef soup. Unless they've changed the recipe, it's been years.
The other night, my guy invited me over to dinner, said he was making beef stew. So I was in the kitchen and he was putting away pots and pans and one little pot was on the back burner. He dished it out and there was this stew in a nice gravy, carrots, potatoes easily recognizable, no other vegetables that I could see. I took a bite and remarked that it was delicious.
He's a good cook, lots of his mother's recipes, so I wasn't surprised. I said wow it tastes exactly like dinty moore used to taste. He made some comment that he spent hours making this stew. I said I'm not insulting you, I love Dinty Moore. In fact we had discussed camping when we were kids and dinty moore just a few weeks prior to that.
I cleaned my bowl, actually scraped it, mopped up what was left with that Cheesecake factory brown bread and I went on and on about how delicious this stew was and that was another thing I could cross off my list for making him because mine simply wasn't as good as his stew. I really laid it on thick I guess the stew was that good.
There was a little left in the pot that I put in a container. He asked if I wanted to take it home and I told him no, but I did want the recipe that maybe my son would like it. I must have mentioned that stew at least six times later before I left.
It was Dinty Moore - played me all night with it.
Guess what? Dinty Moore is still delicious after all these years.
Stone soup is better than Manhattan
Depends on what kind of rocks you use.
Soapstone? Yummy.
tipsymcgee
Active Member
A classic basic McCormick/Old Bay recipe calls for beef broth as the base, and for lima beans and not string. Gotta have fresh corn in there as well.
I'm pretty certain that's the recipe my grandmother used. Sometimes there were lima beans vs green beans, depended on what she had on hand. There was always corn.
General Lee
Well-Known Member
Must of had ketchup in it....
gemma_rae
Well-Known Member
Used to use this for Maryland crab soup in a pinch, before it was discontinued of course. Tasted like it had a lot of the same spices as Old Bay.
Just use crab instead of beef. I used claw meat because lump was reserved for Imperial.
I use vegetable soup in a can these days
Just use crab instead of beef. I used claw meat because lump was reserved for Imperial.
I use vegetable soup in a can these days
Dinty Moore doesn't have ketchup in it. It's a delicious beef gravy with potatoes that are perfectly cut and totally symmetrical and beef chunks so tender that you could cut it with a fork.
Sounds like the beef stoup/stew my missus makes, but hers always has barley in it too.