Hey everyone- I've got a pro tip if you decide to make the tomato soup: Want to leave the soup chunky and not have to strain it? Use DICED tomatoes, then tie the peppercorns and cloves into a small piece of cheesecloth before adding to the tomatoes and water. After adding the veggie/cornstarch mixture and the soup has finished cooking, take the cheesecloth bundle out and serve as is! Let me know if you try this method, and thanks for watching!
*I looked up Parkay Margarine and our Walmart carries it and on Amazon by the case you can still get it.* So great to hear this blast from the past. Yep tomato soup with Cream is how I always eat it. Condensed tomato soup I would add 1/2 milk 1/2 water. Great info about the Baking soda to be added in 👍 For something to be considered an Antique it would be 100 years old. I would like the explanation of what is considered Vintage. That is a real tricky answer on that.
Wow...I wondered if Parkay still existed, but couldn't find it in my local store. Thanks for watching, and yup-- will have a Shorts video coming later that discusses antique vs vintage 😊!
@@HandsIntoHistory Great minds think alike. That was funny that you and your daughter both said winner winner chicken dinner at the same time. Real life moments and real life reactions.
I could only imagine the cloves making it taste weird since it's a Christmas-y pumpkin pie kind of thing. But wow, it really made it taste good! Next time, I'll tie the peppercorns and cloves in some cheesecloth and add to cook with the tomatoes. Then I'll use diced tomatoes, be able to fish out the cheesecloth, and leave the soup chunky-- I think that would be delightful! Thanks for watching!
Hi cuz!! Ohh I have a TON of video ideas, plus some I've already shot and have half/mostly edited, but life got in the way. I usually don't make New Years resolutions, but I did this year: make videos and get them posted regularly!! I just became the government appointed Historian for Perry, NY, so I'm super busy getting my office set up and transitioning from the retired historian. I'm SO anxious to share all the cool history finds I've been discovering! I'm determined to post regularly, so stay tuned!!
Hey everyone- I've got a pro tip if you decide to make the tomato soup: Want to leave the soup chunky and not have to strain it? Use DICED tomatoes, then tie the peppercorns and cloves into a small piece of cheesecloth before adding to the tomatoes and water. After adding the veggie/cornstarch mixture and the soup has finished cooking, take the cheesecloth bundle out and serve as is! Let me know if you try this method, and thanks for watching!
Suzie that recipe is yummy! thanks for sharing.
You are so welcome!
I love this idea!!!! Very interesting and now I’m hungry!!
Both were very good, and the chowder was VERY easy and fast!
*I looked up Parkay Margarine and our Walmart carries it and on Amazon by the case you can still get it.* So great to hear this blast from the past. Yep tomato soup with Cream is how I always eat it. Condensed tomato soup I would add 1/2 milk 1/2 water. Great info about the Baking soda to be added in 👍 For something to be considered an Antique it would be 100 years old. I would like the explanation of what is considered Vintage. That is a real tricky answer on that.
Wow...I wondered if Parkay still existed, but couldn't find it in my local store. Thanks for watching, and yup-- will have a Shorts video coming later that discusses antique vs vintage 😊!
@@HandsIntoHistory Great minds think alike. That was funny that you and your daughter both said winner winner chicken dinner at the same time. Real life moments and real life reactions.
@@InTheGardenandTheBlessings Hehehe-- I couldn't believe we said that at the same time, hehe- definitely amused me, I know that!
I think cloves in tomato soup sounds delicious!!
I could only imagine the cloves making it taste weird since it's a Christmas-y pumpkin pie kind of thing. But wow, it really made it taste good! Next time, I'll tie the peppercorns and cloves in some cheesecloth and add to cook with the tomatoes. Then I'll use diced tomatoes, be able to fish out the cheesecloth, and leave the soup chunky-- I think that would be delightful! Thanks for watching!
How have I not subscribed to you since right now?? Make more videos!
Hi cuz!! Ohh I have a TON of video ideas, plus some I've already shot and have half/mostly edited, but life got in the way. I usually don't make New Years resolutions, but I did this year: make videos and get them posted regularly!! I just became the government appointed Historian for Perry, NY, so I'm super busy getting my office set up and transitioning from the retired historian. I'm SO anxious to share all the cool history finds I've been discovering! I'm determined to post regularly, so stay tuned!!
Great video! I love to learn and I have some old cookbooks, too. I am a professional artist and I share my paintings on UA-cam. Cheers on a Wednesday!
D