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Old 08-09-2011, 02:54 PM   #11
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I did not know they made Better Than Boullion Lobster base! We can only get the chicken and beef flavors here. I will be on the lookout!
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Old 08-09-2011, 03:21 PM   #12
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Originally Posted by Dawgluver View Post
I did not know they made Better Than Bouillon Lobster base! We can only get the chicken and beef flavors here. I will be on the lookout!
It's really good! Much like shrimp base, it really doesn't taste much like it's Titled ingredient. It's rich with a very full flavor that is a fantastic addition to broth type foods.

I love seasonings. OMG, I have no idea how many I have, but it's probably near 100 or so. Sometimes, I'll combine some in nothing but water to see what flavor they produce!

Good luck on your hunt!

Here's one place online:
"Better Than Bouillon" Lobster Base
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Old 08-09-2011, 03:34 PM   #13
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Originally Posted by Timothy

It's really good! Much like shrimp base, it really doesn't taste much like it's named primary ingredient. It's rich with a very full flavor that is a fantastic addition to broth type foods.

I love seasonings. OMG, I have no idea how many I have, but it's probably near 100 or so. Sometimes, I'll combine some in nothing but water to see what flavor they produce!

Good luck on your hunt!

Here's one place online:
"Better Than Bouillon" Lobster Base
Thanks, Timothy!

I know what you mean. I had to build a separate stand-alone cabinet to hold some of mine, along with having a cupboard cabinet already full of them. Being a Penzeys addict, along with having a friend who blends and markets spices and seasonings for a living, I have an unending supply. Not that that's a bad thing...
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Old 08-09-2011, 03:56 PM   #14
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Originally Posted by Dawgluver View Post
Thanks, Timothy!

I know what you mean. I had to build a separate stand-alone cabinet to hold some of mine, along with having a cupboard cabinet already full of them. Being a Penzeys addict, along with having a friend who blends and markets spices and seasonings for a living, I have an unending supply. Not that that's a bad thing...
You're very welcome, Dawgluver! What a cool friend to have! I grow a lot of mine and buy many of my seasonings. When I add them to boiling water and let them sit for an hour with a couple stirs, the resulting broth gives me an excellent sample of what they will do together in a dish. I've found some interesting combinations that way.

I love cooking AND eating. The two loves go well together!
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Vegetable Soup and Stew Base [B][U][SIZE=3]Timothy's Vegetable Soup and Stew Base[/SIZE][/U][/B] [B][U]Ingredients[/U][/B] 15 oz soaked Green and White Lima Beans 15 oz soaked Great Northern Beans (Navy Beans) 15 oz Green Beans 15 oz soaked Pinto Beans 1 pound Button Mushrooms 2 packages of Frozen Carrots, Cauliflower and Broccoli 1 Large White Onion 2 pounds of Crookneck yellow squash 6 diced jalapeno peppers 30 oz of stewed Tomatoes 4 large Idaho Potatoes (Cubed) 1 pound Kale 1 pound Spinach 1 heaping tablespoon of "Better than Bullion" Lobster base 2 tablespoons of Weber brand Mesquite seasoning 2 tablespoons of Weber brand Garlic and Herb seasoning 2 tablespoon of McCormick Hot Madras Curry Powder 2 tablespoons of McCormick "Gourmet Collection Blends" Curry Powder 2 tablespoons of Paprika 1 tablespoon of Marie Sharp's Habanero Pepper Sauce 2 tablespoons of Black Pepper [B][U]Method[/U][/B] Put all ingredients into crock pot and cook for 12 hours. Add just enough water to make the veggies able to be stirred in a slight broth. After cooking down, they will provide their own liquid. I used about 4 inches of water in the crock pot after the first load of veggies was in it. I had to wait for everything else to cook down a bit before adding the Kale and Spinach. After about 4 hours, it had reduced enough to add them. I make this to be used as a base for other meals. Just enough broth in it to keep the veggies floating to cook. I stirred it well, about 6 times during the 12 hours. This made 5 quarts of finished soup and stew base. To use it, I sometimes puree it and use it as a vegetable gravy, (smooth) or as a sauce on pasta dishes (processed to bits and pieces with thickener). Or, I add some chicken or beef broth and eat it as soup. I also add pork sausage, beef, chicken or veal to it as a stew. Tonight, I'm having it as a processed and thickened sauce on angel hair pasta with a side salad. 3 stars 1 reviews
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