Text 28636, 50 rader
Skriven 2012-08-23 22:03:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Tasting
===================
-=> Quoting Ruth Haffly to Nancy Backus on 08-21-12  19:28 <=-

 NB>> I don't use them in the quantities they were "designed" for, to be
 NB>> honest, but one ramen seasoning packet can help a big pot of chicken
 NB>> and rice to have just the right balance... I was able to serve my
 NB>> father with the things I'd made with the cubes or the packets,
 NB>> despite his low-sodium diet...

 RH> I started out using the whole thing, then after a fairly short time,
 RH> cut back to about half a packet. No more than that and a bit of butter
 RH> (or spreadable butter substitute before we gave those up) gave the
 RH> noodles enough taste for me. Then too, I usually drained the broth and
 RH> ate the noodles as a non soup meal.

I haven't had the ramen noodles themselves for ages... and I've received
the packets from people who eat the noodles without the seasoning packet
entirely, so have that left over...  I particularly like the oriental
seasoning, as it adds a nice touch to things like my congee...

 RH> I imagine one packet in a large pot
 RH> of rice or similar would give it flavor without a lot of salt but in
 RH> the standard packet, it's way too much salt for me.

Agreed on the way too salty when eaten as designed...
 
 RH>> The bases are convenient--and you're not paying for water as you would
 RH>> with stock. But, you have to add water to make them into a stock. Your
 RH>> choice as to which way you want to go. If I don't have stock in the
 RH>> fridge, I'll grab a base. If I do have stock on hand, I'll use it.
 
 NB>> I'm often cooking places where water could be at a premium... so
 NB>> stocks are more convenient there...  And I've been getting the
 NB>> Wegmans stocks stocked up from sales and their coupons... often
 NB>> used together, so the resultant cost isn't that great.

 RH> I've checked out various stocks and such like, decided I like my home
 RH> made better as first choice. Second choice would be the soup base plus
 RH> water, from recommendations of folks here.

Well, as we've said before... you are more a "real" cook than I... :) 
Someday I may get back into making my own stocks, but it isn't happening
right now... :)

ttyl        neb

... I'm of the faction that believes mushroom sandwiches are not burgers

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