On Tue 22 Jul 2008 06:22:06p, Melba's Jammin' told us...

> In article >,
> Lou Decruss > wrote:
>
>> On Mon, 21 Jul 2008 19:50:54 -0500, Melba's Jammin'
>> > wrote:
>>
>> >Did you include the chicken base? I really think that makes the
>> >difference. Mine tastes an awful lot like what Cub is offering in the
>> >deli. :-)
>>
>> I'm curious about the chicken base. I make a dish with thinly sliced
>> spuds layered with salsa and cheese. I par-cook the spuds in chicken
>> broth. I imagine the effect would be similar. Thanks for the tip.
>>
>> Lou
>
> I was trying to replicate the flavor of the stuff I can buy at Cub and
> it seemed like there was just a hint of the chicken base. I don't think
> just salt would do it. YMMV.

One of the potato salad recipes from an edition of Joy of Cooking calls for
using warm chicken broth and some vinegar on the warm potatoes. I've been
doing this for years.

--
Wayne Boatwright
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Tuesday, 07(VII)/22(XXII)/08(MMVIII)
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Minds, like parachutes, work only when
open...
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