On Mon, 14 Aug 2006 17:57:52 -0700, "Helen Harrand"
> wrote:


>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
>

HUH?

We're not talking about soup. My suggestion is for getting some
flavor in a boneless cut of meat. Even before I found this product I
used the frozen concentrate. I don't understand why all the salt is
considered acceptable. For $3.50 I can make at least a gallon of
stock without all the sodium. For this application it's perfect and
very cost effective.

Lou