At our home, we try to avoid processed foods where we can. When we can’t (or have childhood memories for certain food types: for me, it’s things like Campbell’s Chicken Noodle Condensed Soup), I use my interest in understanding how food (and coffee works) to improve a product.
I have several go tos, including
- the ultimate tuna salad recipe
- pimping out Campbell’s Condensed Chicken Noodle Soup
- more pimping of Campbell’s Condensed Tomato Soup
- taking Stagg Chili to the next level
And more. I’ve just been doing and tinkering with them for years. Recently, it was suggested to me that I write up these changes and improvements to store shelf items, so I thought the revitalized Spiffle! website might be a good place to do it.
I’m going to write them up, in recipe format, and use the tag “foodhack” for these articles. The first one is one I just happened to make today: a much improved version of Campbell’s Condensed Chicken Noodle Soup. Writing it up now, and it should be online in a day or two.
