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Old 01-13-2015, 09:39 AM   #21
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Quote:
Originally Posted by Aunt Bea View Post
I'm going to look for this next time I go to the store!

Sounds like it would be much easier than lugging home a gallon of stock!

Has anyone else tried it?

https://www.youtube.com/watch?featur...&v=s6WBjKJ16Yc
I haven't tried Knorr, but this is why I switched to Better than Bouillon.
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Old 01-13-2015, 12:34 PM   #22
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Quote:
Originally Posted by Aunt Bea View Post
I'm going to look for this next time I go to the store!

Sounds like it would be much easier than lugging home a gallon of stock!

Has anyone else tried it?

https://www.youtube.com/watch?featur...&v=s6WBjKJ16Yc
Yep! IMO, it's very good! I have both the beef and chicken stock and really like it. It's also nice that it takes up way less room in my small pantry than the canned.
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Old 01-13-2015, 12:39 PM   #23
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Quote:
Originally Posted by Aunt Bea View Post
I'm going to look for this next time I go to the store!

Sounds like it would be much easier than lugging home a gallon of stock!

Has anyone else tried it?

https://www.youtube.com/watch?featur...&v=s6WBjKJ16Yc
I'm going to look for it too AB...thanks for the link.
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Old 01-13-2015, 12:41 PM   #24
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What do you buy that you can make?

I've not heard of Knorr stock either. I'll be on the lookout for it too!

I use a lot of Better Than Boullion low sodium chicken stock we found at Costco.
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Old 01-13-2015, 01:39 PM   #25
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pizza crust
broth/stock
pasta
tofu
curry paste
salsa

I really try to make as much as I can, but eventually it comes down to choosing your battles. Alas, free time is in short supply.
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Old 01-13-2015, 06:00 PM   #26
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I rarely make stock these days.


I did once make a batch of stock, both fish and beef, I stored it in pots in the freezer, beef at the front and fish at the back of a shelf.


Unknown to me Mrs Wyshiepoo rearranged my stock in the shelf. I then made a Bouef Bourguignon/ Stroganoff type dish and unknowingly added fish stock to it. Mrs Wyshiepoo said it smelt like cat food.
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Old 01-13-2015, 06:06 PM   #27
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Originally Posted by Wyshiepoo View Post
I rarely make stock these days.


I did once make a batch of stock, both fish and beef, I stored it in pots in the freezer, beef at the front and fish at the back of a shelf.


Unknown to me Mrs Wyshiepoo rearranged my stock in the shelf. I then made a Bouef Bourguignon/ Stroganoff type dish and unknowingly added fish stock to it. Mrs Wyshiepoo said it smelt like cat food.

Surprise!
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Old 01-13-2015, 06:28 PM   #28
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There's not much that I buy that I can't also make at home if I have the time and interest.

My efforts at making vinegar have been less than stellar, so I buy that.

Puff pastry is fun to make but is a pain, so I usually buy that.

I also use canned beans, canned tomatoes, dry pasta, canned curry paste, bagged coke slaw mix, and <hiding> Pillsbury crescent dough ....
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Old 01-13-2015, 06:58 PM   #29
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Lately I've been giving in to buying homemade fermented sauerkraut. I have made it myself before and probably will again. but, it's a lot easier to buy.
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