[Carriage Hill]

You're right, in that they're a little more 'firm', but not unpleasant at all, so that I really noticed. More starchy, perhaps?

I use crumbled Saltines in my soups for a little added 'crunch texture', so the noodles aren't a focal point. Next can of CNS I open, I'll try wo/ Saltines, and see specifically how the pasta has held-up over time.

The rice and veg soups are just as tender, as when new, it seems to me. I have some various 5-yr old dumpling soups that I'm going to sample, now that you've mentioned this. If they're getting 'starchy', I'll rotate them out and get more consommé and broth varieties for replacements.

Thanks for the tip.

[ansel12]

I hope you bring it up on these threads, it should be mentioned frequently until the word gets out, of course it doesn’t mean anything for the normal 2 or 3 year rotation.