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Old 03-01-2008, 09:23 PM   #11
Master Chef
Join Date: Feb 2008
Location: E. Pa.
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Originally Posted by Bilby View Post
Agree with all of the above posters. And definitely no to the liverwurst. Have that spread on hot buttered toast as an appetiser to your soup! Liverwurst is yummy. Word of caution if you are cleaning out your fridge - liverwurst can be a good carrier for food poisoning, so if you think it has been there a while, you might be advised to just ditch it.
I second that about the liverwurst.

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Old 03-03-2008, 11:49 AM   #12
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Join Date: Oct 2007
Location: Mooresville, NC
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Originally Posted by archiduc View Post
Hi Sean,
What are you trying to cook?

If the end result is to be a soup then use stock, for example pasta in brodo, tortellini in brodo, minestrone.

If the end result requires the pasta to be cooked, drained and then sauced then use water.

Hope this helps,
I agree, if you are just going to cook the pasta and toss the "stock" why waste the stock? With rice the rice absorbs the chicken stock, with pasta, it absorbs some, but not a lot. If you want a chicken flavor I would use bullion cubes instead of actual stock. At over a dollar a can, I'm not throwing away stock just to cook my pasta in.

If you are making soup and going to use the stock as a base, then definitely go for it. I just don't like waste.

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Old 03-05-2008, 11:50 PM   #13
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Location: PA
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I make a "chicken stock pasta" dish. I just use enough to coat the pasta, and have just a bit of juice at the bottom of the bowl.
I also add Italain Parsley, and Asiago Cheese.

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