Text 33768, 67 rader
Skriven 2015-11-28 08:01:31 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: pork broth
======================
-=> JIM WELLER wrote to MARK LEWIS <=-

 ML> something i've started doing when i make a beef bullion broth is to
 ML> toss in a chicken cube or two, too... if i'm doing a chicken broth, one
 ML> or two beef cubes go in

 JW> And you've probably seen me promote using a little pork broth to
 JW> enrich chicken stock at least a few times here.

 ML> now if i could find pork bullion as easily as beef and chicken

 JW> Minor's soup bases are concentrated pastes which are packaged in 16
 JW> oz tubs and 5 pound pails that come in all sorts of flavours
 JW> including pork, ham and bacon, and are of really high quality. I
 JW> purchase them on-line at www.soupbase.com. When the proprietor,
 JW> Dave, learned that I was half a degree further north than Fairbanks
 JW> he told me I was his most northly customer in the world and since
 JW> then I always get free shipping. If you place an order you should
 JW> also try his clam, lobster and crab soup bases.

My local GFS Store (Gordon Food Service) has Godon Signature (Minor 
re-labeled) pork, beef, chicken and veggie at le$$ per 16 oz container than 
your soupbase guy. Even Amazon is less - and they carry the exotics that GFS 
doesn't.

The main advantage for me of Minor/Nestle and GFS (same thing) bases over 
bouillon cubes/powder and Kraft bases is that salt is way down on the list of 
ingredients. Wyler's, Knorr and Kraft are mostly salt. And we won't even get 
into ramen flavouring packets. They make a cardiologist cringe even after the 
salt - blood pressure thing has been debunked

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Pepper Soup
 Categories: Beef, Rice, Vegetables
      Yield: 7 servings

    8.8 oz Ready-to-serve long grain
           - and wild rice
      1 lb Ground beef
      2 c  GFS Frozen Chopped Green
           - peppers; thawed
      1 c  Chopped onion
     26 oz Chunky tomato pasta sauce
 14 1/2 oz Italian diced tomatoes;
           - undrained
      2 tb GFS Beef Base
           +=IN=+
      1 pt Boiling water

  Prepare rice according to package directions. Meanwhile,
  in a large saucepan, cook the beef, green peppers and
  onion until meat is no longer pink; drain. Stir in the
  pasta sauce, tomatoes, broth and prepared rice; heat
  through.

  Yield: 6-8 servings (about 2 quarts). 

  Recipe from: http://www.gfs.com.com/home-cooks

  Uncle Dirty Dave's Kitchen

MMMMM

... Deja voodoo:  The feeling that we've killed this chicken before.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)