Tell me why cereal isn't soup

[wiffleball 4,788]

Because it's cold?gazpacho, borscht...

Because it's grains in fluid? That's a lot of soups.

Dairy? In fact, many of my favorite soups have a base of coconut or soy or cream or milk fluids with various solid items.

 

Serving time? You may be surprised to know that it been both Asia and Latin america, soup is an incredibly prevalent breakfast food.

 

Think I'll have a bowl of Cioppino Crrunch. 

[Gepetto 1,291]

Cerealy?

[Ultra Max Power 214]

Because it identifies as cereal

[Mike Honcho 5,101]

If you strain the "cereal" out, it's just milk.  If you strain out the grains, meat, vegetables from soup, you still have a soup/broth, it doesn't turn into water.  

[GutterBoy 2,898]

I'll go with savory vs sweet.  I don't know of any sweet soups or savory cereals.

[Nomad99 699]

Because cereal.....without the milk......is still cereal. There is no cooking, steeping or other operation needed for preparation. It can be eaten as is or with the addition of milk. Most importantly......when a soup can tear my mouth apart like captain crunch.....ill consider it a cereal.

[Vikings4ever 538]

soup
noun
a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.

https://www.dictionary.com/browse/soup

[Cloaca du jour 2,147]

Coffee is just bean soup

[frank 2,276]

No soup for you.

[wiffleball 4,788]

7 hours ago, GutterBoy said:

I'll go with savory vs sweet.  I don't know of any sweet soups or savory cereals.

I think you're prolly wrong on both counts.

 

 

?

[Gepetto 1,291]

ce·re·al

noun

 

1. a grain used for food, such as wheat, oats, or corn.

   • a grass producing a cereal grain, grown as an agricultural crop.

     "low yields for cereal crops"
   • a breakfast food made from roasted grain, typically eaten with milk.

     "a bowl of cereal"

[wiffleball 4,788]

4 minutes ago, Gepetto said:

ce·re·al

 

noun

 

1. a grain used for food, such as wheat, oats, or corn.

   • a grass producing a cereal grain, grown as an agricultural crop.

     "low yields for cereal crops"
   • a breakfast food made from roasted grain, typically eaten with milk.

     "a bowl of cereal"

Congee respectfully disaglees. .

[Gepetto 1,291]

con·gee

 

noun

 

1. (in Chinese cooking) broth or porridge made from rice.

    

    

por·ridge

 

noun

 

1. a dish consisting of oatmeal or another meal or cereal boiled in water or milk.

    

    

    

[Gepetto 1,291]

3 minutes ago, wiffleball said:

Congee respectfully disaglees. .

See definitions one post above.

So, Congee is rice cereal boiled in water or milk.

[JustinCharge 2,397]

classic internet topic complete with people pulling definitions of words, people presenting observational evidence.  All it needs is someone to announce they worked as a chef for 15 years or ate at a mcdonalds once and that means their word is the gold standard.

[kutulu 1,659]

9 hours ago, Vikings4ever said:

soup
noun
a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.

https://www.dictionary.com/browse/soup

Soup is the second studio album by American rock band Blind Melon, released on August 15, 1995, through Capitol Records.

[thegeneral 2,915]

9 hours ago, GutterBoy said:

I'll go with savory vs sweet.  I don't know of any sweet soups or savory cereals.

Those little pieces of gravel they call Grape Nuts are sort of savory. 

[Gepetto 1,291]

https://www.history.com/news/cereal-breakfast-origins-kellogg

Around 1877, Dr. Kellogg concocted a twice-baked mixture of flour, oats and cornmeal, which he began smashing into small pieces for serving (after a patient broke her tooth on a biscuit version). He believed that by baking the whole grains at high temperatures, a process he called “dextrinization,” they became more easily digestible, and therefore more healthy.

As medical historian Howard Markel writes in his book The Kelloggs: The Battling Brothers of Battle Creek, tracing the exact origins of Kellogg’s Corn Flakes is difficult, due to the many competing versions of the story. Kellogg’s wife, Ella, and his brother, Will, who worked as his assistant (and did much of the administrative work necessary to run the sanitarium), worked alongside him in the kitchen, and both lay claim to playing a role in the flakes’ invention—as do several other family members and Sanitarium employees. According to company history, it was one night in 1898 when a batch of wheat-based cereal dough was accidentally left out for an extended period of time, causing it to ferment. When rolled out into thin sheets, the slightly moldy dough produced perfect large, thin flakes that became crispy and tasty in the oven. Over the next several years, Will Kellogg kept experimenting with the recipe and figured out that corn, rather than wheat, produced even crunchier, crispier flakes.

Patients at the “San” loved the new cereal flakes, which Dr. Kellogg called Granose (a combination of “grain” and the scientific suffix “ose,”or metabolism). Will Kellogg, meanwhile, saw the opportunity to market the flakes to ordinary people looking for a light, healthy breakfast.

After years of humiliating treatment by his brother—including being forced to take dictation while John was on the toilet—Will bought the rights to the flake cereal recipe and struck out on his own, founding the Battle Creek Toasted Corn Flake Company in 1906. Adding malt, sugar and salt to the dough, he began manufacturing Kellogg’s Corn Flakes in mass quantities and pouring much of the profits into advertising.

By the time Will Kellogg entered the market, others had already begun to capitalize on the general public’s appetite for cereal. Among the most successful was C. W. Post, a one-time patient at the Battle Creek Sanitarium who adapted Kellogg’s cereal recipe into his own mass-produced version, Grape-Nuts, to tremendous success. A cut-throat competitor to Kellogg, Post even bought exclusive rights to manufacture the cereal-rolling machine needed in the cereal production process—equipment that Will Kellogg originally helped design.

With the completion of the transcontinental railroad in the late 19th century, the United States was now linked to an unprecedented degree, creating a mass market for Kellogg, Post and other newly recognizable packaged-food brands to ply their wares. Despite the sometimes outrageous claims made in their advertising (Post, for instance, claimed that Grape-Nuts cured everything from rickets to malaria), the growing variety of brand-name companies promised a certain level of quality and uniformity, especially as Americans began to consume processed foods in mass quantities for the first time.

With their irresistible combination of health claims and convenience, combined with the unique circumstances of the historical moment in which they emerged, Kellogg’s Corn Flakes and other cereals would have a revolutionary impact on American breakfast. “It was so easy compared to any other kind of breakfast,” says Wassberg Johnson. “You open a box, dump it in a bowl, pour some milk on it. You really can't get much easier than that in the morning.”