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Old 02-18-2012, 12:13 AM   #11
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Oh great! More one click ordering from Amazon...Thanks, GLC!
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Old 02-18-2012, 12:21 AM   #12
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I did some part-time cooking at a bed and breakfast and one of the best recipes I learned was just your basic chicken stock. Salt was taboo.
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Old 02-18-2012, 02:21 AM   #13
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I recently tried both the chicken and beef stocks and to me they have very little flavour or depth to them. I make all my own stock but occasionally have to resort to pre-made. I really wouldn't recommend these at all.
but but but Marco Pierre White sponsors them.........isnt it funny how famous chefs sell their Dovers for a few bob.
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Old 02-18-2012, 02:52 AM   #14
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It's a pouch of MSG. Not unlike the powder 'flavor pack" one gets with a $.19 pack of Top Ramen.


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Old 02-18-2012, 03:41 AM   #15
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The great man at work
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Old 02-18-2012, 03:55 AM   #16
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Old 02-18-2012, 04:05 AM   #17
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This is probably one of my fav sauces I dont use knorr I use Vegeta. MPW is IMO a genius who needs the dosh
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Old 02-18-2012, 09:29 AM   #18
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That cider cream sauce looks amazing.

By cider does he mean, the juice from pressed apples, or some kind of fermented cider product?

I bet that sauce would be fantastic just poured over pork chops.
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Old 02-18-2012, 09:53 AM   #19
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Quote:
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That cider cream sauce looks amazing.

By cider does he mean, the juice from pressed apples, or some kind of fermented cider product?

I bet that sauce would be fantastic just poured over pork chops.
I'm pretty sure they mean fermented/alcoholic cider. The US (and Canada, according to Wikipedia, though I have never heard it used that way) seem to be the only places that refer to the non-alcoholic version as cider.

I'm not sure what the difference is between non-alcoholic cider and apple juice.
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Old 02-18-2012, 09:57 AM   #20
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Cider, Taxlady, is usually unstrained and unpasturized. Juice is both.
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