Text 20502, 92 rader
Skriven 2009-02-07 06:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Stocks - no bonds
=============================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Went scampering back to the Le Gout jarred concentrates
 DD> I had been using.

 DS> I had to look them up online cuz I've never seen them around
 DS> here, but they look good, and I notice they're made by Knorr
 DS> aka Lipton, so I would trust them.

IOW not the same parent company as Minor's ... Nestle.

Jeez ... I remember when Lipton was just tea and Nestle was pretty much
chocolate. As a kid I used to sing the "N E S T L E S - Nestle's make the very
best chaaaaaaaaawk lit (really drawn out) bars." Trying my best to sound like
Paul Winchell's dog puppet Farfel.

 DS> I'll add that the McCormick's version of this stuff is disgusting
 DS> and unusable, and tastes like seawater.  Worst "chicken"
 DS> concentrate I've ever had.

Really? No Kidding? I wonder how that happened? McCormick's stuff (spices,
herbs, etc.) has, in my experience, generally been overpriced, stale, mediocre
(at best) quality and sold in very small batches.    FEH!

 DS> If ever you find it, though, I would recommend Savory Basics
 DS> as a concentrate VERY highly, simply because it is mostly just
 DS> a bottled glace.  Amazing flavor in those little jars, and harder
 DS> to tell from scratch-made broth than anything I've ever tried.
 DS> They're my choice when I don't have any homemade on hand (I
 DS> don't buy canned or tetrapak broths.)

 DS> Their website is here:

 DS> http://savorybasics.gourmetfoodmall.com/

 DS> if you care to check them out.

I'll do that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Small Cauldron Of Fish ( Caldereta de pescado )
 Categories: Seafood, Latino, Stews, Nuts
      Yield: 1 servings
 
    600 g  Clean snuff(rape in spanish)
    600 g  Clean mere (mero in spanish)
      1    Cuch. flour
  1 1/2 dl Of olive oil
      1    Cuch. fine chopped parsley
    600 g  Potatoes
      1 l  Of broth of fish
     12    Brown almonds
     12    Brown hazelnuts
           A few twigs of parsley
           Salt & pepper
      2 cl Garlic
      1 dl Of brandy
      1    Onion
      2    Tomatoes
      1 sl Of round of fried bread
 
  To cut the fish in regular chunks, to season them and To muffle them
  in flour. To shake them to withdraw the excess and to fry them,
  without they are gilded too much, in a casserole of thick(bulky)
  bottom(fund) with the warm well olive oil.
  
  To dust with the very chopped parsley and the garlic, to wet with
  Brandy already warm and to flame. To withdraw the fish of the
  casserole and to reserve. To peel the potatoes and to cut them in
  tracks of 1/2 cm
  
  In the same casserole, stir fry the chopped onion and to incorporate
  The bare(peeled), longed tomato and diced, to add the potatoes and to
  cover with the broth. To wet with the wine and to allow that it
  should reduce a bit.
  
  To prepare the nosedive( picada in spanish ) crushing the garlics
  with the almonds, hazelnuts, parsley and round of fried bread. To add
  it to the casserole and to add the fish. To continue the boiling 10
  more minutes. To rectify of salt and pepper if it was necessary and
  to serve immediately in the same casserole.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "'Ee ah wor 'ungry-like!"   "Ah, hungry!"
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