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 Post subject: Re: Zuppa Tascana
New postPosted: April 20th, 2017, 12:01 pm 
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Joined: November 17th, 2013, 9:20 am
Posts: 846
Awt, I meant to commit a few days earlier, better late then never. Boy, is that a nice healthy soup. Never ate at Olive Garden. You zuppa looks like a winner. Will put on my to do list. Thanks.


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 Post subject: Re: Zuppa Tascana
New postPosted: April 20th, 2017, 2:49 pm 
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Joined: August 24th, 2011, 4:59 pm
Posts: 1356
Location: High Desert Near Reno Nevada
SPOILER ALERT!

I must be honest and report the conclusion of my story. I made the pot of soup on Sunday (4/16), and re-heated it twice. I enjoyed it all three times. It was kept in my fridge between eatings.

This morning I took it out intending a final bowl for lunch. I found that the spinach was turning "dark", and the creamy broth was looking "curdled". I opted to retire the final two bowls after some deep thought. My daughter in BC, also an avid soup maker, had warned me about the use of spinach in something "long term" - that it will go "funny".

Conclusions: This a great soup, but make it in smaller batches suitable for only a first use, and one reheating.


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 Post subject: Re: Zuppa Tascana
New postPosted: April 20th, 2017, 3:22 pm 
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Good advise Awt. Make smaller batches and you get to have the fun of making it again soon. Don't want to get tired of a good thing. You'll never quess, what leftover zuppa, I am having for dinner :lol: .


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 Post subject: Re: Zuppa Tascana
New postPosted: April 20th, 2017, 7:50 pm 
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Sharkyspal + the resta Y'awll! But I'm not shocked at the irony...Mere days back before Easter, Mrs.C. and I took Young Evan to his favorite dine-in spot, Olive Garden. As far as I've seen Most Of Us have a hard time weening chirrens off pasta....But them bread sticks and salads: nice but, for me, toooo filling. My absolute fave at the garden is the raviolis. And during that visit they had a D/FW-area special of buy one and get one to take out for I think, $12.99, U.S. Plus, they serve Italian beers....Oh, music: Lemme cue up one of the late, great Barry White's (backed by James Ingram) international smashes: "The Secret Garden." Of which Olive Garden, fortunately, is no secret! Hmmmm? Holy Olive Oyle, Batman: I loves me all kinds of olives, especially gaw, er, garlic-stuffed. They are grrrrreat in Bloody Mary's. Re-winds of days at Molly's At The Market! in The City. :(

Oooweee, Y'awll; now here Y'awll come with this irony. Why if it wasn't
for my fear of being charged with injury to adults and fear of the poleeces, I'd, I'd, lemmesee, I'd wave wave at Y'awll with an olive-oil-seasoned cast iron skillet.


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 Post subject: Re: Zuppa Tascana
New postPosted: April 20th, 2017, 10:35 pm 
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Warm overs...

I'm a firm believe
Eat it freshly cooked
refrigerate it...
rewarm it once
Then FLING IT!!!

Putting it back in the fridge and rewarming
a second time is a big gamble.

But to be honest...
Here at the ranch...
there are very few leftovers.

aboy

_________________
If there was no New Orleans, America would just be a bunch of free people dying of boredom."
Judy Deck in an e-mail sent to Chris Rose”


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 Post subject: Re: Zuppa Tascana
New postPosted: April 20th, 2017, 11:21 pm 
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Joined: August 24th, 2011, 4:59 pm
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Location: High Desert Near Reno Nevada
aboy wrote:
Warm overs...

I'm a firm believe
Eat it freshly cooked
refrigerate it...
rewarm it once
Then FLING IT!!!

aboy

The cabbage soup I made about a month back, stood up for about two weeks, and about six re-heats. That stuff was indestructible. And my observation was that it tasted better with age.


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