GotGarlic
Chef Extraordinaire
Cool, thanks for posting this. They have more flavors than I realized.
'Tis the season
- Thread starter Kevin86
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
buckytom
Chef Extraordinaire
Another vote for Better Than Bouillon.
I'll be using it to make my MIL's spilt pea soup with ham and potatoes utilizing the leftover meat and bone from last night.
There was an awful lot of beautiful, white fat in his ham, so I'll definitely be rendering some when sweating the veggies for the soup.
However, since I'm not allowed to store or freeze and more "weird stuff", I wonder if I could preserve some of the more pure fat in salt and paprika like salo.
I'll be using it to make my MIL's spilt pea soup with ham and potatoes utilizing the leftover meat and bone from last night.
There was an awful lot of beautiful, white fat in his ham, so I'll definitely be rendering some when sweating the veggies for the soup.
However, since I'm not allowed to store or freeze and more "weird stuff", I wonder if I could preserve some of the more pure fat in salt and paprika like salo.
I like the Better than Bouillon. This link is helpful because it lists the ingredients. I guess I won't be buying more. The regular one has soy and the organic one has potato starch. I'm not supposed to have either.
My fridge and freezer have lots of "weird stuff" too.
But my DH is used to it and actually appreciates it.
Cheryl J
Chef Extraordinaire
Another thanks to Kay for the Better Than Bouillon link!
I too was surprised at how many varieties they have. In my local supermarket, I think they carry maybe 4.
I too was surprised at how many varieties they have. In my local supermarket, I think they carry maybe 4.
Kayelle
Chef Extraordinaire
Dear Better Than Bouillon,
Please cut me a check for advertising your products.
Seriously, glad I could be helpful friends!
Please cut me a check for advertising your products.
Seriously, glad I could be helpful friends!
buckytom
Chef Extraordinaire
My fridge and freezer have lots of "weird stuff" too.
LOL, my wife appreciates it as well, but indirectly at first.
When she wonders how I made something so good, I sometimes get to refer to the weirdness.
The conversation continues on to something else, and the weirdness gets to freeze another day.
Just don't ask about "best buy" dates. Them's fightin' words.
Linda0818
Head Chef
Dear Better Than Bouillon,
Please cut me a check for advertising your products.
Seriously, glad I could be helpful friends!
Maybe we should invest 'stock' in that company
Maybe we should invest 'stock' in that company
That's the reason my stock disappears from the fridge...
Linda0818
Head Chef
That's the reason my stock disappears from the fridge...
No doubt
I just received my ship notification for my Better Than Bouillon order. I can't wait to try the mushroom base. Never had that one before. That would be great in just about any soup, if you're a mushroom lover like I am.
I use the mushroom base to make a light sauce for over a mushroom and havarti omelet.
Linda0818
Head Chef
Not really, I just use the pan I cooked the omelet in, melt about a tablespoon of butter, add about 1/2 cup water and dissolve 1 tsp of the base into it. Bring to boiling and reduce slightly. S&P as you like, sometimes I add a bit of granulated garlic.
Lots of things I do when cooking are just notions as I am finishing a dish.
Linda0818
Head Chef
I understand that. A lot of the dishes I've made are things that just kind of 'happen' as I'm going along.
Thanks for the tips
Kayelle
Chef Extraordinaire
I gotta do that PF! Speaking of breakfast, the ham base makes a killer chopped ham gravy over biscuits.
larry_stewart
Master Chef
Many times Ill make a " clean out the fridge" soup. ( In our house, I call it the ' Rotten Shelf" soup. The rotten shelf consists of any vegetable Ive only used half of, or something I opened but didn't use it up, or in other words , the things that will most likely rot first, and that I should pay close attention to when cleaning out the fridge. every now and then, something will get away from me)
The biggest problem I have with it, is that Im too busy concentrating more on using up what I have, and not paying much attention to what I am doing until its too late.
Often these are some of my best soups, but by the time I realize how good it tastes, I had already forgotten what I put in, how much of each thing , and the overall process.
You'd think I would have learned after the first few times to start writing these things down, but I guess Im not thats smart
Addie
Chef Extraordinaire
I am going grocery shopping next Tuesday. You can bet there will be no Brussels Sprouts on that list. Along with goat cheese, and a few other foods I am not very fond of, but have tried in the past.
I finished up the beef stew. Came across some very large pieces of cook celery. Into the garbage disposal they went. I love celery when it is raw and finely chopped for tuna, egg, etc. salads for sandwich. But cooked??? Never!
I finished up the beef stew. Came across some very large pieces of cook celery. Into the garbage disposal they went. I love celery when it is raw and finely chopped for tuna, egg, etc. salads for sandwich. But cooked??? Never!
I take it you don’t make gumbo, then, Addie?
Addie
Chef Extraordinaire
No. Tasted it once in Texas. I was cured. Of course the first mouthful had a piece of slimy okra.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
That is odd, cooked okra that I've had wasn't slimy. There are roux based gumbos with no okra.
