"Damsel in dis Dress" > wrote in message
...
> On Mon, 14 Aug 2006 12:22:29 -0500, Lou Decruss >
> wrote:
>
> >On Sat, 12 Aug 2006 18:26:47 -0500, Damsel in dis Dress
> > wrote:
> >
> >>On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> > wrote:
> >>
> >>>Carol................Please repost! Thanks!
> >>
> >>I changed the title after a lengthy discussion in an earlier thread.
> >
> >Hi Carol,
> >
> >I see you changed more than the title. Did the broth make a
> >difference? The last Italian beef thread got me motivated to make a
> >batch. Now, this new thread caused a 4 1/2 pound Angus beef boneless
> >English shoulder roast to fall out of the freezer to defrost. It was
> >on sale for only $1.68 a pound. It worked wonderfully!! A great meal
> >for under a dollar per person!
>
> I've changed it yet again. Now it's "Italian (Chicago) Beef
> Sandwiches," and it's going to stay that way. <G>
>
> Yes, it's definitely a cheap meal, if you can find the meat on sale. I
> haven't been able to buy the meat for some time, so I'm just
> *assuming* that the beef broth made a positive difference.
>
> >The reason I'm writing is I've found a product that's new to me called
> >"Better Than Bouillon" It's a paste beef base. The 8 oz. jar is
> >about $3.50 which seemed pretty expensive until I realized I could get
> >several batches from it. I used 2 heaping tablespoons. (forget the
> >directions on the label <lol>) It seems to be a way to get a better
> >product and save some money also. One of the links I posted before
> >spoke of garlic paste being a trick that beef joints used. This time
> >I've got a head of garlic roasting and I'll use the whole head.
> >Hopefully roasting will be an improvement. This time our little
> >garden has basil, oregano and thyme to use! Fresh is a good thing.
> >
> >Here's a link to the beef base place. Hopefully it's available
> >locally for you.
> >
> >http://www.superiortouch.com/
>
> I've heard of this product, just haven't tried it yet. It'll be
> sometime next year before finances loosen up enough for us to start
> ordering new things, but I'll keep it in mind. I've used similar
> products in the past, and have been please with them.
>
> Roasted garlic! Please let me know how that works in this recipe. I'm
> thinking the flavor may become a bit too subtle, but what do I know?
> LOL!
>
> Carol


The "Better than Bouillon" isn't a bad product but is considerably more
costly than regular beef base that you can probably purchase at your local
restaurant supply cash'n' carry. I can also find them at Costco here. I
use a lot of the chicken and beef for soups but be careful, it can get salty
fast!

helen