Text 28165, 79 rader
Skriven 2012-08-13 06:08:06 av Dave Drum (1:18/200.0)
  Kommentar till text 28136 av Ruth Haffly (1:396/45.28)
Ärende: Tasting
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Looks good but I'd probably sub out stock or a soup base product for
 RH> the bullion. I'm saving this for later when it cools down some.

 DD> As do I - I forgot to change the call for the extra-salty bouillon to
 DD> soup base (now corrected and re-saved). I usually use 2 level or 1
 DD> heaped tablespoon of a soup base. I get the GFS (whose brand name
 DD> escapes me) or Minor's (which I have on hand currently) neither of
 DD> which is overly salty. Both of which have very nice chicken flavour.

 RH> Is there anybody here in the echo that prefers the bullion over the
 RH> soup bases?

Speaking of the bouillon cubes and/or "instant" bouillon granules, I doubt
seriously that any here would inflict that much salt on their taste buds. As an
ingredient using reconstituted soup base or "real" bouillon - plenty of us.
But, with the soup bases - I have learned to not only read the label but to pay
close attention to the position of salt in the ingredients list ... as well as
the amount of salt per serving as listed on the fairy tale panel.

In one of my chilli recipes that uses beef base as an ingredient there is a
caveat in the directions of "watch it - this stuff can be VERY salty and you
may need to cut back on salt elsewhere." or something very near to that. And
this from a person who likes his salt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Orleans Court-Bouillon
 Categories: Emeril, Seafood, Vegetables, Wine, Chilies
      Yield: 2 servings
 
  1 1/2 lb Whole red snapper; dressed
           Essence
      2 tb Olive oil
      1 c  Julienne onions
      1 c  Julienne bell pepper
           Salt & fresh black pepper
      2    Mild green chilies, in
           - julienne
      2 cl Garlic; minced
      2    Bay leaves
      2 c  Peeled, seeded and julienned
           - tomatoes
      2 c  White burgundy
      2 tb Fine chopped parsley
      2 tb Chopped chives

  Recipe courtesy Emeril Lagasse
 
  Season the snapper with Essence. In a large sautéé pan with
  lid, heat the olive oil. When the oil is hot, sautéé the
  onions and peppers for 3 minutes, or until wilted. Season
  with salt and pepper. Add the chilies, garlic, bay leaves
  and tomatoes. Sautéé for 2 minutes.

  Add the wine and bring up to a simmer. Lay the whole fish
  on top of the vegetables. Cover with a lid and cook until
  the meat of the fish flakes easily with a fork, about 20
  minutes. Stir in the parsley. Check the seasonings. 

  Remove the fish and set aside. Spoon the vegetables and
  broth in the center of an over-sized bowl. Lay the fish
  directly on top of the vegetables. Garnish with chopped
  chives.
  
  Yield: 2 servings
  
  SOURCE: Essence of Emeril - Show #EE2449
  
  MM Format by Dave Drum - 02 January 2000

  Uncle Dirty Dave's Kitchen
 
MMMMM

... Here's a rule I recommend: Never practice 2 vices at once-Talullah Bankhead
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)