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Old 01-21-2016, 04:21 PM   #21
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I'm looking forward to your take on that one Dawg.

BTW, I just found all flavors on this site with no tax or shipping. Much cheaper than Amazon!

https://jet.com/cart

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Old 01-21-2016, 04:23 PM   #22
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Wow, Kay, good find! Those are cheap!
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Old 01-21-2016, 04:25 PM   #23
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I just ordered some from Amazon. $21.99 for 3 8 oz. jars and free Prime shipping.
You'll LOVE IT!
Try It in a bisque with just a cup full of Pernod. The cheapest trip to a S. France restaurant!
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Old 01-21-2016, 04:26 PM   #24
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You'll LOVE IT!

Try It in a bisque with just a cup full of Pernod. The cheapest trip to a S. France restaurant!

I'm looking forward to it!
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Old 01-21-2016, 04:30 PM   #25
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Anyone know about how long the BTB lasts in the fridge? The last time I bought a jar was around 4 or 5 years ago when I was cooking for my mom, too. I've only tried the beef and chicken, and really like it.
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Old 01-21-2016, 04:37 PM   #26
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Cheryl, it has a sell-by date, but I usually ignore it. I'd go ahead and use it!
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Old 01-21-2016, 04:38 PM   #27
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You'll LOVE IT!

Try It in a bisque with just a cup full of Pernod. The cheapest trip to a S. France restaurant!

Thanks, Puffin! Pernod is on the shopping list!
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Old 01-21-2016, 04:40 PM   #28
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Ooops, Dawg....I should have been clearer. I don't still have the same jar from that long ago, just that I went through it faster back then while cooking for two. Now it's just me. Good to know it lasts a long time in the fridge, though!
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Old 01-21-2016, 04:40 PM   #29
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Kay, I'm thinking clam chowdah, gravy for baked fish, bouilliabase, other soups, shrimp boil.
Ya. I'm blessed with having all kinds of fresh West Coast seafood available here year round. I use it in all the things you mentioned.
Recently I made some 'pot pies' in medium size ramicanes.
My wife made her usual amazing puff pastry dough. I made a basic roux which I turned into a sauce using some BTB lobster base and hot water and clarified butter.
I sauteed some fresh fine sliced fennel bulb and shallots in clarified butter and a cap full of Pernod.
I placed some fresh frozen halibut pieces I caught last fall and froze in milk cartons with salted water and then thawed them and cubed them then placed them on the bottom of the ramicines.
Pastry lid on top brushed with butter. Into the oven 350 F.
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Old 01-21-2016, 04:50 PM   #30
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Ooops, Dawg....I should have been clearer. I don't still have the same jar from that long ago, just that I went through it faster back then while cooking for two. Now it's just me. Good to know it lasts a long time in the fridge, though!

Yeah, I might be a bit hesitant with 5 yo BTB, but it probably would still be fine!
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