On Sat, 16 Oct 2010 11:29:19 -0700, sf wrote:

> On Sat, 16 Oct 2010 14:11:07 -0400, blake murphy
> > wrote:
>
>> On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
>>>>
>>>>
>>> Have you tried Better than Bouillon?
>>> http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better
>>> than any canned or boxed product we've tried. I frequently use it simply to
>>> enrich a stock or soup. In small quantities you don't know it's there. The
>>> chicken Better than Bouillon product is uniquely better than their other
>>> similar products..
>>>
>>> Kent
>>
>> i haven't tried the chicken, but i use the beef version in some dishes like
>> pot roast or stew.
>>
>> how is the chicken 'uniquely better'?
>>
> It's not. Eye of the beholder and all that stuff.

well, at least the Better than Bouillon beef stuff lists as the first
ingredient 'roasted beef and concentrated beef stock,' not salt or m.s.g.
as with most of the powdered or cube products.

but i was wondering how Better than Bouillon's chicken was 'uniquely better
than their other similar products.'

your pal,
blake

On Sat, 16 Oct 2010 23:39:54 -0700, isw wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
>>>>
>>>>
>>> Have you tried Better than Bouillon?
>>> http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better
>>> than any canned or boxed product we've tried. I frequently use it simply to
>>> enrich a stock or soup. In small quantities you don't know it's there. The
>>> chicken Better than Bouillon product is uniquely better than their other
>>> similar products..
>>>
>>> Kent
>>
>> i haven't tried the chicken, but i use the beef version in some dishes like
>> pot roast or stew.
>>
>> how is the chicken 'uniquely better'?
>
> It's a meat base. Better than bouillon? I think so; just check the table
> of contents -- bouillons do not usually contain actual pieces of meat.
> And the flavor is way superior.

i understand that. i just wondered why the BtB chicken was better than,
say, the beef.

> B-t-B is just one brand of meat base, but it's easier to find, if a bit
> more expensive, than some others. For other brands/flavors/better
> prices, check out your local restaurant supply house.
>
> I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK;
> that's not meat) bases around all the time. Great for adding flavor to
> all sorts of dishes (I use them mostly for pan sauces). The salt content
> means that they'll keep forever.
>
> Isaac

i am a little skeptical of the ham base. do you get good results from it?
could you make a successful red-eye gravy from it?

your pal,
blake

On 10/17/2010 01:48 AM, Julie Bove wrote:
> > wrote in message
> ...
> On Oct 16, 3:46 am, "Julie > wrote:
>>
>>
>> I had a cookbook some years back that was my mom's. I think it was cooking
>> for two or some such thing. It combined two different kinds of condensed
>> canned soups for new flavor combinations. I thought it was a hoot. That's
>> cooking?
>>
> There are plenty of folks here who use condensed canned soups as
> ingredients, and seem rather proud of the concoctions. They seem to
> think of that as "cooking." If you disagree they might "plonk" you.

Nah. I agree that it's not exactly cooking (and I call it "trashy", even
though I sometimes do it myself, as a nostalgia thing). Contrary to what
you may think, Bryan, people don't plonk you because you disagree with
them. They plonk you because you're a sanctimonious, rude poster, and
some of us don't want to read that. (Being annoying doesn't make you a
visionary, just so you know.)

>
> ---
> Yes. I know they are often used as an ingredient, but this isn't what they
> did. They merely combined two soups to make a new soup. I remember that
> chicken gumbo was used as one ingredient. I don't even think they make that
> any more.

Wow. When I was a kid, I once combined my two favorite Campbell's soups
-- cream of mushroom and minestrone. That was the foulest concoction
imaginable, and I ended up throwing it out. Barf.

Serene
--
http://www.momfoodproject.com
New post: Udon and merging lives

On 17/10/2010 5:21 PM, Serene Vannoy wrote:

> Wow. When I was a kid, I once combined my two favorite Campbell's soups
> -- cream of mushroom and minestrone. That was the foulest concoction
> imaginable, and I ended up throwing it out. Barf.


My mother used to feed us Campbells cream of mushroom once in a while.
It was far from my favourite. Then someone fed me some freshly made
cream of mushroom and I realized how good it can be.

My mother also tried to feed us a green bean and mushroom soup
casserole. I had recently been to my great uncle's farm and helped him
slop the pigs. The casserole looked just like the pig slop. Years later
I discovered that this stuff, topped with canned fried onions, is an
American classic for Thanksgiving <?> and my mother had me throw it
together for us on our last Christmas dinner together. I was surprised
at how good it was.

"Jean B." wrote
> cshenk wrote:

>> Dave, I seem to recall Scotch Broth in a campbells can. They often roll
>> out a new one for a bit and see if it sells.

> When was this? I liked that as a kid. Tried making it once and, lo and
> behold, it tasted like Campbell's. I bet if it appeared now, it would be
> a much poorer product--unless Campbell's decides to put out a classic line
> (or something like that).

That rings. They had a 'gold label classic' for a bit. Late 70's early
80's?

"Dave Smith" > wrote in message
m...
> On 17/10/2010 5:21 PM, Serene Vannoy wrote:
>
>> Wow. When I was a kid, I once combined my two favorite Campbell's soups
>> -- cream of mushroom and minestrone. That was the foulest concoction
>> imaginable, and I ended up throwing it out. Barf.
>
>
> My mother used to feed us Campbells cream of mushroom once in a while. It
> was far from my favourite. Then someone fed me some freshly made cream of
> mushroom and I realized how good it can be.
>
> My mother also tried to feed us a green bean and mushroom soup casserole.
> I had recently been to my great uncle's farm and helped him slop the pigs.
> The casserole looked just like the pig slop. Years later I discovered
> that this stuff, topped with canned fried onions, is an American classic
> for Thanksgiving <?> and my mother had me throw it together for us on our
> last Christmas dinner together. I was surprised at how good it was.

My mom put the cream of mushroom soup in tuna casserole. I don't recall
having the green bean casserole until I was an adult. I liked it. My mom
then said I had it as a kid but hated it. I made it again for Christmas
dinner one year but used cream of celery soup because my brother won't touch
anything with mushrooms in it.

Daughter found the fried onions the other day and begged for a can. There
was a recipe for making chicken breasts with them. I refused to get them
for her. The recipe calls for an egg and I'm allergic. I'm sure I could
have found a way to work around that if I really wanted to, but I didn't. I
just figured she wouldn't like them. She doesn't really like onions.

Dave Smith wrote:
> On 17/10/2010 9:03 AM, cshenk wrote:
>> "Dan Abel" wrote ,
>>> Mark Thorson wrote:
>>
>>>> Do they even make Scotch broth anymore?
>>
>>> Didn't see oxtail or Scotch broth.
>>
>> Dave, I seem to recall Scotch Broth in a campbells can. They often roll
>> out a new one for a bit and see if it sells.
>
> Campbells definitely had canned Scotch Broth. It was one of my
> favourites. I just did a little googling and, according to their web
> site, they still make Scotch Broth. Oxtail is no loner available.

Hmmm. This is on the Canadian site but not on the US site.
Sniff. I'd like to see the ingredients.

--
Jean B.

Dan Abel wrote:
> In article >,
> "Jean B." > wrote:
>
>> cshenk wrote:
>>> "Dan Abel" wrote ,
>>>> Mark Thorson wrote:
>>>>> Do they even make Scotch broth anymore?
>>>> Didn't see oxtail or Scotch broth.
>>> Dave, I seem to recall Scotch Broth in a campbells can. They often roll
>>> out a new one for a bit and see if it sells.
>> When was this? I liked that as a kid. Tried making it once and,
>> lo and behold, it tasted like Campbell's. I bet if it appeared
>> now, it would be a much poorer product--unless Campbell's decides
>> to put out a classic line (or something like that).
>
> I think it's "something like that":
>
> http://www.campbellsoup.com/condense....aspx?prd_prod
> uct_id=2326&family=classic
>
> I think the "classic" is just an advertising term.
>
But there is no Scotch Broth. Now I envy our Canadian friends in
that regard.

--
Jean B.

On 17/10/2010 7:37 PM, Jean B. wrote:

>>
> But there is no Scotch Broth. Now I envy our Canadian friends in that
> regard.
>


I don't know whether to pity you or not. It was always one of my
favourite soups as a kid. I have not had the canned stuff in years. I
have got into the habit of using leftover lamb bones and bits to make
small batches of lamb broth and made Scotch broth with it.

On Sun, 17 Oct 2010 14:42:43 -0400, blake murphy
> wrote:

> but i was wondering how Better than Bouillon's chicken was 'uniquely better
> than their other similar products.'

It's not any different, trust me on this... unless you want to waste
your money and try it yourself.

I bought both the chicken and beef versions. I cracked open the
chicken and used it without looking at the ingredient list. Let's
just say I wasn't impressed. Due to your query, I looked at the
ingredient list and salt is the #2 ingredient. Whoopee! Salt was #2!
It tasted like salt was #1.

I have no idea why they call it *Better* Than Bullion when it seems
exactly like any other bullion. I think the people who tout it as "oh
so good" are way to influenced by trademark names. So don't waste
your money on it.

Bah, humbug to "Better Than Bullion". They should call it "Just Like
Every Other Bullion" instead.

:P~~~ to that cr*p.



--

Never trust a dog to watch your food.

On Sat, 16 Oct 2010 23:34:57 -0700, "Kent" > wrote:

> The Chicken "Better Than Bouillon" tastes like chicken stock, without too
> much salt.

I can't read any further, because that is a load of cr*p.

--

Never trust a dog to watch your food.

On Sun, 17 Oct 2010 14:54:37 -0400, blake murphy
> wrote:

> i am a little skeptical of the ham base. do you get good results from it?
> could you make a successful red-eye gravy from it?

Ham is salty, so what the heck? Go for it!

Better than Bullion is just salt flavored with "something". Good
grief, look at the label. You don't even have to taste it to figure
out it's not different.

--

Never trust a dog to watch your food.

On Sun, 17 Oct 2010 10:45:49 -0700, Mark Thorson >
wrote:

> Their Cream of Chicken Soup is totally different
> than it used to be. It now cannot be used to make
> my mother's creamed spinach recipe. But generic
> brand copies of the old Campbell's recipe are
> suitable for this creamed spinach recipe.

OK, you got me there. I don't cook with canned soups and I've never
even heard of your mom's creamed spinach recipe.

--

Never trust a dog to watch your food.

In article >,
blake murphy > wrote:

> On Sat, 16 Oct 2010 23:39:54 -0700, isw wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
> >>>>
> >>>>
> >>> Have you tried Better than Bouillon?
> >>> http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is
> >>> better
> >>> than any canned or boxed product we've tried. I frequently use it simply
> >>> to
> >>> enrich a stock or soup. In small quantities you don't know it's there.
> >>> The
> >>> chicken Better than Bouillon product is uniquely better than their other
> >>> similar products..
> >>>
> >>> Kent
> >>
> >> i haven't tried the chicken, but i use the beef version in some dishes
> >> like
> >> pot roast or stew.
> >>
> >> how is the chicken 'uniquely better'?
> >
> > It's a meat base. Better than bouillon? I think so; just check the table
> > of contents -- bouillons do not usually contain actual pieces of meat.
> > And the flavor is way superior.
>
> i understand that. i just wondered why the BtB chicken was better than,
> say, the beef.
>
> > B-t-B is just one brand of meat base, but it's easier to find, if a bit
> > more expensive, than some others. For other brands/flavors/better
> > prices, check out your local restaurant supply house.
> >
> > I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK;
> > that's not meat) bases around all the time. Great for adding flavor to
> > all sorts of dishes (I use them mostly for pan sauces). The salt content
> > means that they'll keep forever.
> >
> > Isaac
>
> i am a little skeptical of the ham base. do you get good results from it?
> could you make a successful red-eye gravy from it?

I don't know. For red-eye gravy, you need pig fat, and that's not in the
ham base. OTOH, it makes a good addition to a lot of bean-type soups, if
your ham hock is a bit wimpy.

Isaac

In article >,
sf > wrote:

> On Sun, 17 Oct 2010 14:42:43 -0400, blake murphy
> > wrote:
>
> > but i was wondering how Better than Bouillon's chicken was 'uniquely better
> > than their other similar products.'
>
> It's not any different, trust me on this... unless you want to waste
> your money and try it yourself.

Some of us can tell the difference. If you can't, then you shouldn't
waste your money.

But you might want to meditate on why professional chefs use meat bases
a lot more than they use bouillon ...

Isaac

On Sun, 17 Oct 2010 21:26:39 -0700, isw > wrote:

> But you might want to meditate on why professional chefs use meat bases
> a lot more than they use bouillon ...

If you're saying they use "better than bullion" or even anything
close, then that's why so much restaurant food tastes like salted
sh*t.

--

Never trust a dog to watch your food.

Dave Smith wrote:
> On 17/10/2010 7:37 PM, Jean B. wrote:
>
>>>
>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>> regard.
>>
>
>
> I don't know whether to pity you or not. It was always one of my
> favourite soups as a kid. I have not had the canned stuff in years. I
> have got into the habit of using leftover lamb bones and bits to make
> small batches of lamb broth and made Scotch broth with it.

Please elaborate. When I made it, it was a pretty laborious project.

--
Jean B.

Sqwertz wrote:
> On Sat, 16 Oct 2010 14:56:06 -0700, Dan Abel wrote:
>
>> In article >,
>> Mark Thorson > wrote:
>>
>>> Do they even make Scotch broth anymore? I couldn't
>>> find it at Safeway. I don't remember ever seeing Oxtail.
>> http://www.campbellsoup.com/condense....aspx?prd_prod
>> uct_id=2281&family=all
>>
>> Didn't see oxtail or Scotch broth.
>
> I've seen Scotch Broth recently. I don't think I *ever* saw Oxtail.
>
> Anybody check out the price on their Tomato Bisque? $3.79/can. I
> passed.
>
> -sw

That's outrageous! I rarely look at the soup section of the store
anymore--haven't done so for many years. The only time I get a
craving for such things is when I am sick, and even then I now
steer away from Campbell's.

--
Jean B.

On Sun, 17 Oct 2010 21:22:26 -0700, isw wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sat, 16 Oct 2010 23:39:54 -0700, isw wrote:
>>
>>> In article >,
>>> blake murphy > wrote:
>>>
>>>> On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
>>>>>>
>>>>>>
>>>>> Have you tried Better than Bouillon?
>>>>> http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is
>>>>> better
>>>>> than any canned or boxed product we've tried. I frequently use it simply
>>>>> to
>>>>> enrich a stock or soup. In small quantities you don't know it's there.
>>>>> The
>>>>> chicken Better than Bouillon product is uniquely better than their other
>>>>> similar products..
>>>>>
>>>>> Kent
>>>>
>>>> i haven't tried the chicken, but i use the beef version in some dishes
>>>> like
>>>> pot roast or stew.
>>>>
>>>> how is the chicken 'uniquely better'?
>>>
>>> It's a meat base. Better than bouillon? I think so; just check the table
>>> of contents -- bouillons do not usually contain actual pieces of meat.
>>> And the flavor is way superior.
>>
>> i understand that. i just wondered why the BtB chicken was better than,
>> say, the beef.
>>
>>> B-t-B is just one brand of meat base, but it's easier to find, if a bit
>>> more expensive, than some others. For other brands/flavors/better
>>> prices, check out your local restaurant supply house.
>>>
>>> I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK;
>>> that's not meat) bases around all the time. Great for adding flavor to
>>> all sorts of dishes (I use them mostly for pan sauces). The salt content
>>> means that they'll keep forever.
>>>
>>> Isaac
>>
>> i am a little skeptical of the ham base. do you get good results from it?
>> could you make a successful red-eye gravy from it?
>
> I don't know. For red-eye gravy, you need pig fat, and that's not in the
> ham base. OTOH, it makes a good addition to a lot of bean-type soups, if
> your ham hock is a bit wimpy.
>
> Isaac

o.k., thanks.

your pal,
blake

On Mon, 18 Oct 2010 10:55:19 GMT, Wayne Boatwright
> wrote:

> I find the Better Than Bullion beef far better than any other
> form of bullion.

It's still bullion and commercial bullion is salty.


--

Never trust a dog to watch your food.

On Oct 18, 2:46*pm, sf > wrote:
> On Mon, 18 Oct 2010 10:55:19 GMT, Wayne Boatwright
>
> > wrote:
> > I find the Better Than Bullion beef far better than any other
> > form of bullion.

All bouillon is pretty crappy.
>
> It's still bullion and commercial bullion is salty.

You're both going to die from gold poisoning.
http://www.wsu.edu/~brians/errors/bullion.html

--Bryan

On Mon, 18 Oct 2010 13:35:55 -0700 (PDT), Bryan
> wrote:

>> It's still bullion and commercial bullion is salty.
>
>You're both going to die from gold poisoning.

It's OK as long as they slice their bullion with their mandolins.

-- Larry

Jean B. > wrote:

[of Scotch Broth]

> Please elaborate. When I made it, it was a pretty laborious project.

I wonder about the laborious part. Could you post your version?

The versions I know are not all that laborious, the only chore being
chopping up some vegetables. Here is one example, tried 'n' true,
(re)posted last month. Nothing particularly laborious about it and
nothing that makes it all that different from many beef-barley-soup
versions. It is from _The Cooking of the British Isles_ by Adrian
Bailey.

Victor

Scotch Broth
To serve 6 to 8

2 pounds lamb neck or shoulder with bones, cut into 6 pieces
2 quarts cold water
2 tablespoons barley
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely chopped carrots
1/2 cup finely chopped turnips
1/2 cup finely chopped onions
1/2 cup finely chopped leeks, including 2 inches of green
1/2 cup finely chopped celery
1 tablespoon finely chopped parsley

Place the lamb in a heavy 4- to 5-quart casserole and add the water.
Bring to a boil over high heat, meanwhile skimming off the foam and scum
as they rise to the surface. Add the barley, salt and pepper, reduce
the heat to low, and simmer, partially covered for 1 hour. Add the
carrots, turnips, onions, leeks and celery, partially cover again, and
cook for 1 hour more. With a slotted spoon, transfer the lamb to a
plate and pull or cut the meat away from the bones. Discard the bones,
fat and gristle, and cut the meat into 1/2-inch cubes. Return the meat
to the soup and simmer for 2 or 3 minutes to heat it through. Taste for
seasoning. Sprinkle with parsley before serving.

On Mon, 18 Oct 2010 13:35:55 -0700 (PDT), Bryan
> wrote:

> On Oct 18, 2:46*pm, sf > wrote:
> > On Mon, 18 Oct 2010 10:55:19 GMT, Wayne Boatwright
> >
> > > wrote:
> > > I find the Better Than Bullion beef far better than any other
> > > form of bullion.
>
> All bouillon is pretty crappy.
> >
> > It's still bullion and commercial bullion is salty.
>
> You're both going to die from gold poisoning.
> http://www.wsu.edu/~brians/errors/bullion.html
>
Right.

--

Never trust a dog to watch your food.

"Sqwertz" wrote

> Anybody check out the price on their Tomato Bisque? $3.79/can. I
> passed.

Thas based on local area and your own store's markup.

Victor Sack wrote:
> Jean B. > wrote:
>
> [of Scotch Broth]
>
>> Please elaborate. When I made it, it was a pretty laborious project.
>
> I wonder about the laborious part. Could you post your version?
>
> The versions I know are not all that laborious, the only chore being
> chopping up some vegetables. Here is one example, tried 'n' true,
> (re)posted last month. Nothing particularly laborious about it and
> nothing that makes it all that different from many beef-barley-soup
> versions. It is from _The Cooking of the British Isles_ by Adrian
> Bailey.
>
> Victor
>
> Scotch Broth
> To serve 6 to 8
>
> 2 pounds lamb neck or shoulder with bones, cut into 6 pieces
> 2 quarts cold water
> 2 tablespoons barley
> 2 teaspoons salt
> 1/8 teaspoon freshly ground black pepper
> 1/2 cup finely chopped carrots
> 1/2 cup finely chopped turnips
> 1/2 cup finely chopped onions
> 1/2 cup finely chopped leeks, including 2 inches of green
> 1/2 cup finely chopped celery
> 1 tablespoon finely chopped parsley
>
> Place the lamb in a heavy 4- to 5-quart casserole and add the water.
> Bring to a boil over high heat, meanwhile skimming off the foam and scum
> as they rise to the surface. Add the barley, salt and pepper, reduce
> the heat to low, and simmer, partially covered for 1 hour. Add the
> carrots, turnips, onions, leeks and celery, partially cover again, and
> cook for 1 hour more. With a slotted spoon, transfer the lamb to a
> plate and pull or cut the meat away from the bones. Discard the bones,
> fat and gristle, and cut the meat into 1/2-inch cubes. Return the meat
> to the soup and simmer for 2 or 3 minutes to heat it through. Taste for
> seasoning. Sprinkle with parsley before serving.
>
I THINK the version I cooked is in my first set of notebooks,
which are totally inaccessible. I won't know until they are
unearthed, assuming I annotated the page. I probably wont
remember until the scoth broth subject rears its head again.

BTW, Victor, I have been thinking of you recently because I have
gotten several Hungarian cookbooks that actually emanate from
Hungary. (When I am not getting antique cookbooks, I look for
esoteric ones.)

--
Jean B.

On 18/10/2010 8:37 AM, Jean B. wrote:

>>
>> I've seen Scotch Broth recently. I don't think I *ever* saw Oxtail.
>>
>> Anybody check out the price on their Tomato Bisque? $3.79/can. I
>> passed.
>>
>> -sw
>
> That's outrageous! I rarely look at the soup section of the store
> anymore--haven't done so for many years. The only time I get a craving
> for such things is when I am sick, and even then I now steer away from
> Campbell's.



I was outraged when I was at the cheese factory the other day and saw
some of their prices. I started making my own hot red pepper jelly
because I figured that at $4.99 a jar I could make a batch of 8-10 jars
for the same price.They were charging $9.95.

Then there was their soups..... liter sealer jars of various soups for
$15.95.!!!! That's nuts.

On 18/10/2010 8:35 AM, Jean B. wrote:

>> I don't know whether to pity you or not. It was always one of my
>> favourite soups as a kid. I have not had the canned stuff in years. I
>> have got into the habit of using leftover lamb bones and bits to make
>> small batches of lamb broth and made Scotch broth with it.
>
> Please elaborate. When I made it, it was a pretty laborious project.
>


We faked it. I simmered the bones for a few hours, added some carrots,
onion, celery, some barley. It was good. It was even better when my wife
added a bit of curry powder. I dont think it would have been Scotch
broth any more but it was delicious.

Dave Smith wrote:
> On 18/10/2010 8:37 AM, Jean B. wrote:
>
>>>
>>> I've seen Scotch Broth recently. I don't think I *ever* saw Oxtail.
>>>
>>> Anybody check out the price on their Tomato Bisque? $3.79/can. I
>>> passed.
>>>
>>> -sw
>>
>> That's outrageous! I rarely look at the soup section of the store
>> anymore--haven't done so for many years. The only time I get a craving
>> for such things is when I am sick, and even then I now steer away from
>> Campbell's.
>
>
>
> I was outraged when I was at the cheese factory the other day and saw
> some of their prices. I started making my own hot red pepper jelly
> because I figured that at $4.99 a jar I could make a batch of 8-10 jars
> for the same price.They were charging $9.95.
>
> Then there was their soups..... liter sealer jars of various soups for
> $15.95.!!!! That's nuts.
>
Wow! Those prices are really bad.

--
Jean B.

"Jean B." > wrote in message
...
> Dan Abel wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> cshenk wrote:
>>>> "Dan Abel" wrote ,
>>>>> Mark Thorson wrote:
>>>>>> Do they even make Scotch broth anymore?
>>>>> Didn't see oxtail or Scotch broth.
>>>> Dave, I seem to recall Scotch Broth in a campbells can. They often
>>>> roll out a new one for a bit and see if it sells.
>>> When was this? I liked that as a kid. Tried making it once and, lo and
>>> behold, it tasted like Campbell's. I bet if it appeared now, it would
>>> be a much poorer product--unless Campbell's decides to put out a classic
>>> line (or something like that).
>>
>> I think it's "something like that":
>>
>> http://www.campbellsoup.com/condense....aspx?prd_prod
>> uct_id=2326&family=classic
>>
>> I think the "classic" is just an advertising term.
>>
> But there is no Scotch Broth. Now I envy our Canadian friends in that
> regard.
>
> --
> Jean B.

Actually, there is Jean. I saw Scotch Broth just tonight when I was buying
(horrors!) some cream of....soup. I'm in MN.

Jinx

In article 0>,
Wayne Boatwright > wrote:

> On Sun 17 Oct 2010 08:22:46p, sf told us...
>
> > On Sun, 17 Oct 2010 14:42:43 -0400, blake murphy
> > > wrote:
> >
> >> but i was wondering how Better than Bouillon's chicken was
> >> 'uniquely better than their other similar products.'
> >
> > It's not any different, trust me on this... unless you want to
> > waste your money and try it yourself.
> >
> > I bought both the chicken and beef versions. I cracked open the
> > chicken and used it without looking at the ingredient list.
> > Let's just say I wasn't impressed. Due to your query, I looked
> > at the ingredient list and salt is the #2 ingredient. Whoopee!
> > Salt was #2! It tasted like salt was #1.
> >
> > I have no idea why they call it *Better* Than Bullion when it
> > seems exactly like any other bullion. I think the people who tout
> > it as "oh so good" are way to influenced by trademark names. So
> > don't waste your money on it.
> >
> > Bah, humbug to "Better Than Bullion". They should call it "Just
> > Like Every Other Bullion" instead.
> >
> > :P~~~ to that cr*p.
> >
> >
> >
>
> I disagree, about the beef, t least. I have not tried the chicken,
> but I find the Better Than Bullion beef far better than any other
> form of bullion.

That's because it's *not* bouillon; it's meat base.

Isaac

On Mon, 18 Oct 2010 21:11:50 -0700, isw > wrote:

> That's because it's *not* bouillon; it's meat base.

Salt is the second ingredient. I am not impressed.

--

Never trust a dog to watch your food.

The way around the saltiness of commercial bullion is to make your own. If you add vegetables from the high potassium foods group, the bullion will not be salty and will have a healthy potassium to sodium ratio.

On Tue, 19 Oct 2010 00:50:33 -0500, Sqwertz >
wrote:

>On Sat, 16 Oct 2010 23:39:54 -0700, isw wrote:
>
>> I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK;
>> that's not meat) bases around all the time. Great for adding flavor to
>> all sorts of dishes (I use them mostly for pan sauces). The salt content
>> means that they'll keep forever.
>
>I'll try the mushroom if you try the lobster! Just a little bit in
>your butter for sautéing fish or chinese sauces :-)
>
>I should be able to find a lot of uses for mushroom. Especially
>stews.

You're really into mystery foods...

Mushroom base sounds kinda texass dumb when there's a plethera of
dried 'shrooms to be had.

There are also freeze dried meats, leave as is or whiz it up, add your
own salt:
http://store.honeyvillegrain.com/fre...hickencan.aspx

Jinx Minx wrote:
> "Jean B." > wrote in message
> ...
>> Dan Abel wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> cshenk wrote:
>>>>> "Dan Abel" wrote ,
>>>>>> Mark Thorson wrote:
>>>>>>> Do they even make Scotch broth anymore?
>>>>>> Didn't see oxtail or Scotch broth.
>>>>> Dave, I seem to recall Scotch Broth in a campbells can. They often
>>>>> roll out a new one for a bit and see if it sells.
>>>> When was this? I liked that as a kid. Tried making it once and, lo and
>>>> behold, it tasted like Campbell's. I bet if it appeared now, it would
>>>> be a much poorer product--unless Campbell's decides to put out a classic
>>>> line (or something like that).
>>> I think it's "something like that":
>>>
>>> http://www.campbellsoup.com/condense....aspx?prd_prod
>>> uct_id=2326&family=classic
>>>
>>> I think the "classic" is just an advertising term.
>>>
>> But there is no Scotch Broth. Now I envy our Canadian friends in that
>> regard.
>>
>> --
>> Jean B.
>
> Actually, there is Jean. I saw Scotch Broth just tonight when I was buying
> (horrors!) some cream of....soup. I'm in MN.
>
> Jinx
>
>
Hmmm. I didn't see it on the US site. Can you find it there? I
will have to scrutinize the soups at every store I go into. That
is one canned soup I might not mind trying again.

--
Jean B.

"Sqwertz" schrieb :
> On Sat, 16 Oct 2010 23:39:54 -0700, isw wrote:
>
>> I keep jars of chicken, turkey, beef, ham, and mushroom (well, OK;
>> that's not meat) bases around all the time. Great for adding flavor to
>> all sorts of dishes (I use them mostly for pan sauces). The salt content
>> means that they'll keep forever.
>
> I'll try the mushroom if you try the lobster! Just a little bit in
> your butter for sautéing fish or chinese sauces :-)
>
> I should be able to find a lot of uses for mushroom. Especially
> stews.
>

Just buy some dried mushrooms und grind them finely.
Keep in a glass jar with screw-top.
If you need the base, add boiling water to one (or more) spoonful(s).

Cheers,

Michael Kuettner

On Tue, 19 Oct 2010 05:33:18 +0000, rsmgglen
> wrote:

> The way around the saltiness of commercial bullion is to make your own.
> If you add vegetables from the 'high potassium foods'
> (http://tinyurl.com/2amx85a) group, the bullion will not be salty and
> will have a healthy potassium to sodium ratio.

That's a very nice chart, thanks. As far as bouillon, I'll just stick
with my own home made stock and open a box or can of broth when I'm
lazy. As far as Better Than Bullion is concerned - I'm not going to
bother buying it anymore because it's no better *tasting* than the
bullion granules I keep in the cupboard which don't waste real estate
space in my refrigerator. Meat based, bah! If they're going to cover
up meat flavor with that much salt - my money was wasted. Don't ever
go on about how wonderful that product is, because it's not.

--

Never trust a dog to watch your food.

On Tue, 19 Oct 2010 09:29:23 -0400, "Jean B." > wrote:

> I
> will have to scrutinize the soups at every store I go into. That
> is one canned soup I might not mind trying again.

It doesn't hurt to ask. They have a book of items they can order from
and will look through that for you. If the item isn't listed, that
doesn't necessarily mean it doesn't exist - but you do need to try at
another store that doesn't use a common supplier.

--

Never trust a dog to watch your food.

sf wrote:
> On Tue, 19 Oct 2010 09:29:23 -0400, "Jean B." > wrote:
>
>> I
>> will have to scrutinize the soups at every store I go into. That
>> is one canned soup I might not mind trying again.
>
> It doesn't hurt to ask. They have a book of items they can order from
> and will look through that for you. If the item isn't listed, that
> doesn't necessarily mean it doesn't exist - but you do need to try at
> another store that doesn't use a common supplier.
>
I wonder how one ferrets out what suppliers serve the various
stores? Can one automatically assume that those that supply one
chain don't supply another? I guess I can answer that, thinking
of commercial bread etc.

--
Jean B.

On Tue, 19 Oct 2010 12:34:52 -0400, "Jean B." > wrote:

> sf wrote:
> > On Tue, 19 Oct 2010 09:29:23 -0400, "Jean B." > wrote:
> >
> >> I
> >> will have to scrutinize the soups at every store I go into. That
> >> is one canned soup I might not mind trying again.
> >
> > It doesn't hurt to ask. They have a book of items they can order from
> > and will look through that for you. If the item isn't listed, that
> > doesn't necessarily mean it doesn't exist - but you do need to try at
> > another store that doesn't use a common supplier.
> >
> I wonder how one ferrets out what suppliers serve the various
> stores? Can one automatically assume that those that supply one
> chain don't supply another? I guess I can answer that, thinking
> of commercial bread etc.

I'm thinking of the warehouse items, that's where they'd get their
canned soup. Campbell's doesn't make a special delivery.

--

Never trust a dog to watch your food.