Of the ‘classic’ line of Campbell’s soups, the only one I would eat on its own to this day is their ‘Bean with Bacon’. That used to be kind of a go-to in my college days and 20s. Any bacon in it is microscopic to downright theoretical, but it used to be chock full of beans, presumably since beans are relatively inexpensive. So it was a cheap belly-filler. I did start to notice going into the 21st century that they seemed to be cutting back on the beans, though.
The only other Campbell’s ‘classic’ soups of any value IMO are probably Cream of Chicken / Cream of Mushroom. Lots of families, including ours, use those as a convenient base for cheesy potatoes, ‘hot dish’ style casseroles, and the ubiquitous green bean casserole that will be on many T-Day dinner tables tomorrow.
It may be that lab grown meat isn’t illegal but that if you use it, it must be disclosed on the list of ingredients.
As a manufacturing engineer with a lot of pride in my work, I’d be furious if someone in IT ignorantly talked shit about our products. What an asshole.
Well, part of it is that we may just have different tastes, but also, when you’re making a fairly complex soup involving meats and different vegetables, the quality of the ingredients becomes more important that, say a simple tomato soup. And IMHO Campbell’s and most other makers of canned soups just don’t have it. In fact I’m pretty much not a fan of canned anything except Bush’s Homestyle beans with bacon, but even they must be made with sauteed onion and barbecue sauce!
To be fair about Campbell’s tomato soup, I’m certainly not holding it up as some exemplar of excellence comparable in any way to the freshly made soups I mentioned, or to a good homemade soup. And I rarely have it by itself. It’s just that whatever taste it has or doesn’t have seems to go well with many simple sandwiches, particularly tuna salad which for some reason pairs well with it.
Campbell’s offered a low salt, Healthy Request Soup Option. I bought it for several years. I’ve had trouble finding Healthy Request stocked on shelves. I think poor sales is too blame.
I doubt an IT guy has ever been in the factories where the soup is prepared and cooked.
An IT guy would very likely be in the same building as the factory or at least in an adjacent building in the same business park and be in the factory often. At least in my long career in working in factories. They need to set up and fix equipment.
It would depend on the IT guy’s job description and how the company was organized. When I did consulting work on a plant automation project for a large food company, we worked in an administrative office section in the same building as the factory. We had nothing directly to do with day-to-day factory operations, but we did get to see how a lot of it worked, more out of curiosity than any real need. The vice-president of IT and some of the senior IT staff worked at company headquarters and were even more disconnected from the factories. None of us called the company’s products “shit for poor people”.
I should have clarified. Not every IT person would be anywhere near the factory floor but every factory would have an IT person in the factory very regularly if not always. All of the equipment would be networked together and collecting data for example.
Does the FDA randomly test food products? For example, lab test soup for micro organisms? They could do it in the factory or randomly buy cans from grocery stores.
That would refute any claims the soup cooking process is unsanitary.
Expect to be contacted soon by Campbell’s for a paid product endorsement.
The IT guy’s level of knowledge about his company’s soups is indicated by his unhinged ranting about “bioengineered” “3D” ingredients - in other words, he knows squat.
And yes, I think some of Campbell’s chunky soups are decent, except for that weird “sirloin burger” soup that had little meat rounds with what looked like branding on them to resemble something you’d get off a grill, but which I think are processed bits of extraterrestrials who crashed in Area 51.
It is tge same as a right-wing conspiracy theory (that I’ve seen reposted on Facebook) that companues are putting insect protien in foods. Except that farmed, dried insects are currently still much more expensive than meat.
I don’t much like Campbell’s soup. But their chunky Wicked Thai-Style Chicken soup is out of this world. Great ingredients, green curry, coconut milk, and unexpectedly spicy. I can’t find it everywhere, but when I do, I get half a dozen cans.
When I was a kid, maybe 9 or 10, there was a widespread rumor that McDonald’s put worm meat in their hamburgers. I eventually heard (from a teacher? On the radio?) that it was ridiculous, since pound for pound, worm meat would be far more expensive than beef.
That sounds quite similar though not identical to one of the freshly made soups that I mentioned – Coconut Chicken Thai, which is indeed quite spicy. Another one I love is their Forest Mushroom which has a deeply rich, mellow flavour. Both are available from their hot soup stand (but not always, because they rotate through more than a dozen different varieties of fresh soups) and in refrigerated containers. Another of my faves, clam chowder, is unfortunately only available from the hot soup stand occasionally and not sold in refrigerated form, probably because of short shelf life.
