Originally Posted by Andy M.
Goodweed, have you tried the Better Than Bouillion in place of the cubes? I use the chicken and beef base in place of cubes all the time as it's not as salty.
Why coitainly. Here's a tip from old G.W. to all of my friends; Add "Better Than Boullion" soup base, mixed with water, to your pie crusts when making meat pies (or add the flavoring directly to the flour before adding the fat and water). You can tailor the crust to the meat and reduce the salt content of the filling. It's a bit unconventional, but tastes great.
Seeeeeeya; Goodweed of the North