On 2013-12-30 06:54:48 +0000, sf said:

> In the mean time, I'm happy to report that I
> found exactly ONE box of Pacific brand mushroom stock on the shelf. I
> have never actually seen mushroom stock in a store before that, so I
> bought it and would have bought more if they were there. They also
> had a box of Pacific brand Thai Coconut some sort of pho base, but I
> passed it up because it was well over 1000 mg of sodium per serving.

I don't know if the others work, but as posted elsewhere the Chicken
Pho sucks. I noted their mushroom broth myself and it got my attention
because I did that rabbit with in porcini mushrooms. Dried, I soaked
them for an hour and man-oh-man was that broth an amazing thing. That
might be all about porcini's but it certainly invigorated my thinking
about mushrooms in general.

I'll be interested to know what you do with it.

On Mon, 30 Dec 2013 09:18:49 -0800, gtr > wrote:

> On 2013-12-30 06:54:48 +0000, sf said:
>
> > In the mean time, I'm happy to report that I
> > found exactly ONE box of Pacific brand mushroom stock on the shelf. I
> > have never actually seen mushroom stock in a store before that, so I
> > bought it and would have bought more if they were there. They also
> > had a box of Pacific brand Thai Coconut some sort of pho base, but I
> > passed it up because it was well over 1000 mg of sodium per serving.
>
> I don't know if the others work, but as posted elsewhere the Chicken
> Pho sucks.

Well, it was worth a shot. You never know.

> I noted their mushroom broth myself and it got my attention
> because I did that rabbit with in porcini mushrooms. Dried, I soaked
> them for an hour and man-oh-man was that broth an amazing thing. That
> might be all about porcini's but it certainly invigorated my thinking
> about mushrooms in general.

I've been good about using the soaking liquid from dried mushrooms and
have a tea ball fine sieve that I filter it with.
>
> I'll be interested to know what you do with it.

Since it's the only box of mushroom broth I've ever spotted, I'm going
to parcel it out sparingly. Probably use as an extra mushroomy boost
to soup/stew and gravies because that's where I use mushrooms most.
No idea why their mushroom broth has so little sodium and their Thai
Coconut had twice as much - but that's the way the cookie crumbles.

--
Food is an important part of a balanced diet.

On 2013-12-30 21:41:41 +0000, sf said:

>> I noted their mushroom broth myself and it got my attention
>> because I did that rabbit with in porcini mushrooms. Dried, I soaked
>> them for an hour and man-oh-man was that broth an amazing thing. That
>> might be all about porcini's but it certainly invigorated my thinking
>> about mushrooms in general.
>
> I've been good about using the soaking liquid from dried mushrooms and
> have a tea ball fine sieve that I filter it with.

Exactly what I found most handy!

>> I'll be interested to know what you do with it.
>
> Since it's the only box of mushroom broth I've ever spotted, I'm going
> to parcel it out sparingly. Probably use as an extra mushroomy boost
> to soup/stew and gravies because that's where I use mushrooms most.
> No idea why their mushroom broth has so little sodium and their Thai
> Coconut had twice as much - but that's the way the cookie crumbles.

I think I'll give it a shot too.

On Mon, 30 Dec 2013 16:09:14 -0800, gtr > wrote:

> On 2013-12-30 21:41:41 +0000, sf said:
>
> >
> > Since it's the only box of mushroom broth I've ever spotted, I'm going
> > to parcel it out sparingly. Probably use as an extra mushroomy boost
> > to soup/stew and gravies because that's where I use mushrooms most.
> > No idea why their mushroom broth has so little sodium and their Thai
> > Coconut had twice as much - but that's the way the cookie crumbles.
>
> I think I'll give it a shot too.

Do you commonly see mushroom broth in Southern California? That and
seafood broth remain unknown where I shop. I saw both of them back
East (and I wasn't surfing grocery stores either), but I don't see
them where I shop here. No idea why, because I would put both to work
- mushroom broth has an acceptable sodium level. Don't remember what
the sodium level of seafood broth is (probably didn't look at it).

--
Food is an important part of a balanced diet.

On 2013-12-31 04:56:44 +0000, sf said:

> On Mon, 30 Dec 2013 16:09:14 -0800, gtr > wrote:
>
>> On 2013-12-30 21:41:41 +0000, sf said:
>>
>>>
>>> Since it's the only box of mushroom broth I've ever spotted, I'm going
>>> to parcel it out sparingly. Probably use as an extra mushroomy boost
>>> to soup/stew and gravies because that's where I use mushrooms most.
>>> No idea why their mushroom broth has so little sodium and their Thai
>>> Coconut had twice as much - but that's the way the cookie crumbles.
>>
>> I think I'll give it a shot too.
>
> Do you commonly see mushroom broth in Southern California?

First time I've noted it, but then I don't look for it. It sat next to
the Pho so it caught my attention, and then I had the porcini broth
thing last week. My only rationales.

> That and seafood broth remain unknown where I shop. I saw both of them back
> East (and I wasn't surfing grocery stores either), but I don't see
> them where I shop here. No idea why, because I would put both to work
> - mushroom broth has an acceptable sodium level. Don't remember what
> the sodium level of seafood broth is (probably didn't look at it).

I don't recall seeing a seafood broth. On a couple of occasions we
picked up some salmon bones and leavin's at a Japanese supermarket,
Mitsuwa, and made a really incredible stock from it. But these were
total oddities forus.

Last week at another mitsuwa we found a shrink-wrapped thing of beef
bones/leavin's and were surprised.

On Mon, 30 Dec 2013 20:56:44 -0800, sf > wrote:

>On Mon, 30 Dec 2013 16:09:14 -0800, gtr > wrote:
>
>> On 2013-12-30 21:41:41 +0000, sf said:
>>
>> >
>> > Since it's the only box of mushroom broth I've ever spotted, I'm going
>> > to parcel it out sparingly. Probably use as an extra mushroomy boost
>> > to soup/stew and gravies because that's where I use mushrooms most.
>> > No idea why their mushroom broth has so little sodium and their Thai
>> > Coconut had twice as much - but that's the way the cookie crumbles.
>>
>> I think I'll give it a shot too.
>
>Do you commonly see mushroom broth in Southern California?

Probably a hallucigenic drug that makes sf think her ass is smaller
than a tugboat... I can't imagine anyone simmering pounds of
mushrooms, then straining out the mushrooms into the trash and saving
the stock.

On Thu, 28 Sep 2017 15:10:00 -0700 (PDT), "
> wrote:

>On Friday, December 27, 2013 at 11:46:06 AM UTC-5, KenK wrote:
>> I'm getting tired of the Hurst's HamBeens 15-bean soup dry beam mixtures.
>> Made a pot yesterday and it didn't seem as good as usual - maybe have made
>> it too often, but really only a few times a year. I use pretty much follow
>> the package directions: soaked beans, Polish sausage, browned onion and
>> garlic, diced tomatoes, lemon juice, pinch of cayenne pepper, and a little
>> salt. Anyone have a better variation? I don't use the included spice
>> package as I don't know what's in it and if I don't like it I'll have
>> spoiled a large pot of soup.
>>
>> Suggestions for next time?
>>
>> TIA
>>
>>
>> --
>I use this recipe:
>
>Vegetarian 15-Bean Soup
>1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
>2 T olive oil, or more as needed
>1 large onion, diced
>1 bag organic shoestring carrots
>7 stalks celery, chopped, or more to taste
>1 bag kale and swiss chard, or spinach if you have that
>2 Macintosh Apples (with skin on, cut into small chunks)
>1 Sweet Potato (I cooked it, mashed it and added to pot; you can just dice small)
>3 large cloves garlic, minced
>12 cups vegetable broth
>2 bay leaves
>1 teaspoon@ dried rosemary and dried basil
>salt and ground black pepper to taste
>
>Directions
>•Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
>•Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes.
>•Add carrots, celery, kale, chard, apple, and sweet potato and garlic; cook and stir until sweet potato.
>•Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper.
>•Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
>
>
>---
>This email has been checked for viruses by AVG.
>http://www.avg.com
I add a half cup each of kidney beans and small red beans to the 20 oz
bag of mixed dry beans.

Bean Soup

Ingredients
3 lb (aprox.) smoked hamhocks
12 oz bag cajun mirapoix
28 oz mixed dry beans
1 tsp liquid smoke
1/2 tsp thyme
2 1/2 bay leaves
1 tsp garlic powner
1 Tbsp basil
1 tsp pepper

Directions
In an 8 quart pot cover the hamhocks with water and bring to a boil
Reduce heat add spices and simmer covered for 3 hours
Turn off heat, remove hamhocks and let cool
Take the meat off the hamhocks and chop it up, remove the bay leaves
Add the chopped up meat, mirapoix and dried beans to the pot
(Bring to a boil for about 2 minutes *see Note
Turn off the heat and let sit covered for 1 hour)
Turn the heat back on, bring to a boil, reduce heat to simmer and let
simmer for 2 to 2 1/2 hours ( until the beans reach the desired level
of softness)
*Note If you soak the beans overnight you can eliminate this step