Soup Thermos Products and Special Offers

Nothing beats a tasty lunch from a wide mouth soup thermos. The food stays the correct temperature for hours and is as hot or as cold as it is supposed to be. No lukewarm lunches for your family if each of them has a wide mouth soup thermos.

1. Here are a few ideas for a hot lunch:

Obviously the first that springs to mind is a tasty, thick homemade soup. Make sure the soup is heated right through and also that you have heated the soup thermos by rinsing it in boiling water. To tell you the truth I actually let the soup thermos stand with the boiling water in it while I heat the soup.

Any stew made with small pieces of meat or chicken always go down very well. It is not even necessary to pack sandwiches if you make sure the stew has lots of potatoes in it. This is what is so good about a wide mouth soup thermos; the food can be eaten directly from the soup thermos.

Another very tasty option is any paste dish made with fun shaped pasta shapes. Kids love these and it is amazing how many veggies you can slip into such a meal. Remember to top the past with a little cheese. It is best to pack the cheese separate and then it can be sprinkled over the food just before eating.

2. Here are a few ideas for a cold lunch (as summer is coming!)

You will not go wrong with a tuna and pasta salad. Make sure the salad I chock and block with yummy ingredients such as tomatoes, pickles and beans. I find that corn also goes down very well and I like to flavor the mayonnaise with a little tomato ketchup

Of course the same idea work very well for a ham salad or a salad made with any other available meat. With the salad it is best to pack a sandwich to go with it. This will all depend on how much starch is included in the salad itself.

Another possibility is to pack a normal sandwich and then pack a tasty fruit salad to go with it. You can even pack a little container of yogurt to be poured over the fruit salad just before eating it. I love the taste of fruit salad with yogurt and I’m sure your family will enjoy it as well.

These are only a few ideas. I am sure you will be able to come up with even more lunch ideas for a wide mouth soup thermos.

I am one of those people who anticipate with glee the clear crisp autumn mornings. Give me gloomy gray clouds with a slight rainy mist moving over the blooms of spring and two things will immediately happen: the closet will resemble an end-of-summer department store clearance rack as the fall wardrobe takes over, and the stove top will brim with comfort food. And of all the politically incorrect comfort dishes bursting from my flour-dusted and grease-stained mid-1950’s edition Betty Crocker cookbook, my favorite fall cuisine would have to be soup. Soup (the creamier, the better!) transports me to my grade school days, wearing my little red jumper dress, where upon twisting the plastic cap on my Partridge Family thermos I am rewarded with a whiff of mom’s Slumgullion soup. To this day I’d lay bets that the smell of that soup wafting on a stiff fall afternoon breeze brought my test scores up at least twenty percent. Once a week mom would magically create a soup our huge pot she jokingly called “the cauldron.” and the resulting aroma that would seep into every corner and crevice of our home wasn’t of this world. Like the cartoons of the day, I could imagine my feet being lifted off the ground, nose sniffing the air, as I floated toward the simmering taste of heaven coming from the kitchen. Mom had many names for her consommé concoctions; Italian Delight, Everything but the Kitchen Sink, or my favorite: Slumgullion Soup. And I loved every slurp, despite the outrageous names. When I grew older, and asked mom for the recipes to her incredible soups, she let me in on The Big Secret: every one of her soups was made from leftovers. They weren’t exactly recipes, she stammered, a little embarrassed at the thought. How could she not have recipes for her incredible gourmet soups? I couldn’t fathom that these bowls of bliss which I so closely connected with my wonder years weren’t going to be passed down for future generations. I was almost incensed until I realized that while they may not have been pulled from the pages of a gourmet magazine or from hand-scrawled notes long-stored in great grandma’s recipe trunk, these soups were put together out of a combination of financial necessity and love. I know that now. Just last night I peeked in the fridge and pawed through the cupboards pulling out the left over ground beef, some broth, an assortment of canned vegetables, and the ubiquitous jar of spaghetti sauce. I made my (mom’s, really) Minestrone Mumbo for my husband, my parents, and my daughters. It tasted just like those old school days. Mom smiled, “You got this out of great grandma’s secret recipe trunk, didn’t you?” “Sure did Mom, just like you did.” Minestrone Mumbo (Serves six) 1 lb. ground beef 4 potatoes (diced) 1 can of corn with liquid 1 can of green beans drained ½ to ¾ bag of shell noodles (any noodle will do) 1 cup of fresh vegetables (zucchini is what I prefer) 6 tsps, or cubes of beef bouillon 1 jar of red spaghetti sauce Salt and pepper to taste Instructions: Brown the ground beef in pan and drain out fat. Salt and pepper the meat. Boil the potatoes in water until soft. Once potatoes are soft, drain out enough water so that the potatoes are just covered. Adjust stove temperature to medium and add drained ground beef. Make sure the water is at a small boil and add your dry noodles. Cook until noodles are tender. Add can of corn with juice, can of green beans drained, any other vegetable you would like, and 6 tsps or cubes of beef bouillon, then simmer. Taste to make sure there is enough beef flavor from the bouillon. (Sometimes it can need more or less bouillon; it just depends on the day, so make sure to taste. At this point, pour in the jar of spaghetti and bring the pot back up to a simmer. (This soup can also be made with chicken and chicken broth instead of beef broth, and Alfredo sauce in place of red sauce. It’s great with a little bit of Parmesan cheese and cornbread, or French rolls. You’ll probably even have leftovers to pour into the soup thermos, as well.

From where thermostat knows when it’s summer when it’s winter?

Explain how each of these minimises heat transfer.

a)the tight fitting plastic stopper
b)the silver coating of the glass walls
c)the vacuum between the glass walls.

I don’t feel like having a separate lunch box. I alternate between using a purse and back pack and I’m in high school. I live far away from my school so the time between the making and packing of my school lunch and when I actually get to eat it may be very long (6 hours or more). Heck, I may even just pack a few snacks such as yogurts, maybe I’ll pack a sammich, but I can’t pack soup in a thermos or anything because it won’t stay hot or warm that long and I can’t be arsed to ask to use a microwave. So yeah, any tips? How do you pack your lunch? I have a feeling one ice pack won’t do the trick, in my case.
Freezing makes food taste bad, I have tried it and it is very unsuccessful

Ok, this might sound a little crazy, but we have this project at school in which we have to make a thermos. We also have to make brochure with the thermos that includes a slogan for the thermos we are going to "sell". Our thermos looks like a baby and we called it "Thermos Junior" (isn’t it cute? lol) so me and my partner need a slogan for tommorrow, so can someone please help! Thanks!

I usually take a thermos to bed with me every night because I get really thirst. And most thermoses come in plastic. I mean those mugs with the snap on lids, not those huge ones with screw on lids you take on picnics.

I don’t want to use a glass because the ice melts quickly.

Anyways, my water usually ends up tasting like plastic.