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May 11, 2008 10:51 AM
Bouillon Cubes VS Soup Base (AKA: cube vs powder) I've ALWAYS used bouillon cubes for miscellaneous cooking task for as long as I can remember.... they are priceless.... well not anymore. My chicken/beef bouillon cubes are history as of today. Welcome soup base. Right or wrong I've always looked at the two products as overpriced powdered bouillon on one side and cheap as dirt cubes on the other. I chose the cubes for years. In my mind these products were the exact same just in a different form...... boy was I ever wrong. I was introduced to beef flavored soup base and food seasoning (aka powdered beef bouillon) as an ingredient in a Hamburger Helper style homemade mix..... the mix turned out to be a versatile keeper and the powdered bouillon has remained in my pantry ever since.... slowly finding its way into lots of my dishes. Reluctently the chicken flavor also founds its way into my Kitchen... remember.... I just considered it an over priced powdered version of the great bouillon cube. I consider bouillon cubes to all be the same, so I happened to have before me some Spice Supreme Beef Bouillon Cubes at $1.39 for 25 servings (cubes) VS Orrington Farms Beef Flavored Soup Base and Food Seasoning (AKA powdered bouillon) at about $4.29 for 45 servings. The challenge is on: Economical: soup base wins cause it takes FAR less to get the same results Healthy: soup base wins again.... just looking at the sodium its 60mg vs 900mg - heck, thats kind of a big difference to me. Taste: soup base wins yet again...... don't expect flavor from your bouillon cubes.... only additional salt. Soup base has real beef listed high on its ingredient list vs. artificial beef flavor listed near the end. (remember in labeling that the ingredients go from largest to smallest). So with all this said and done.... goodbye cubes and hello soup base. -- Edited by 2701101 at 05/11/2008 1:17 PM
Posted by 2701101 May 11, 2008 10:51 AM
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Nov 20, 2006 10:02 PM
CampbellStock 2007 - to be or not to be ! Once upon a time, a wise old Campbell's user named Penelope Tortora suggested a simple "Campbell's night out." Where everyone from the campbell's kitchen could meet and exchange information in person instead of online. Soon, Leslie Chapman suggested it would be more like a culinary Woodstock. And C.J. called it Woodstock - Campbell's style. Well now, it all boils down to US wanting our very own CampbellStock! Not to change the subject - but do you remember when Iran took 50 American hostages? I was enrolled at the College of Charleston at the time. Someone had printed armbands with a thick black stripe and the number 50 on them. I asked the college to print and distribute them, but was turned down. So what's a guy to do - but use the college's free printshop and distribute 5000 of his own! It got me on the front page of the local paper but also landed me in the dean's office (his office was bigger than the oval office - and he probably pulled more weight). All he wanted to teach me was 'you catch more flies with honey!' So, Campbell's - since it's GOING to happen, wouldn't you PLEASE like to be in on it (PRETTY PLEASE, PRETTY PRETTY PLEASE). oK, so much for the honey part of the equation. "Saturn inspired a cult following with annual 'meetings' in Tennessee of Saturn owners." Campbell's, you can capitalize on their past advertising success at no cost - just do it! This blog entry, respectfully submitted by me - Nov 20th, 2006..... 
Posted by 2701101 Nov 20, 2006 10:02 PM
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Nov 7, 2006 10:30 PM
"A blog is a website where entries are made in journal style and displayed in a reverse chronological order. Blogs often provide commentary or news on a particular subject, such as food, politics, or local news; some function as more personal online diaries. A typical blog combines text, images, and links to other blogs, web pages, and other media related to its topic. Most blogs are primarily textual although some focus on photographs (photoblog), videos (vlog), or audio (podcasting), and are part of a wider network of social media. The term "blog" is a contraction of "Web log." "Blog" can also be used as a verb, meaning to maintain or add content to a blog." quote from: http://en.wikipedia.org/wiki/Weblog -- Edited by 2701101 at 11/07/2006 7:33 PM
Posted by 2701101 Nov 7, 2006 10:30 PM
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Nov 7, 2006 10:24 PM
Well, according to Wikepedia a BLOG gives me free reign to blabber on and on, so with their permission I'll continue with my answer to _______ As for 'roux', the basis for Louisiana Cajun cooking.... it's one of those 'seven wonders' of the cooking world. Like when sugar heated caramelizes; egg whites whip up into meringue; egg whites and oil turn into mayonnaise - well 'roux' turns into a beautiful walnut brown colored nutty flavored sauce base. Using 1/2 butter and 1/2 flour in a very heavy skillet or cast iron dutch oven, most often cooked over high heat while stirring constantly. Just when you start thinking 'What am I doing stirring this for?' (about 20 minutes) - poof it turns pecan colored, keep cooking it turns walnut, then dark walnut - and even black roux if you're good (alas I am not). I've never seen milk, tuna or salmon used in a roux (have u?) So if you have never cooked a roux, might I suggest just putting 1/4 cup each of butter/oil and flour in a pan, turning the heat to medium high, stirring constantly and see for yourself what happens! -- Edited by 2701101 at 11/15/2006 4:55 PM
Posted by 2701101 Nov 7, 2006 10:24 PM
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Nov 5, 2006 1:53 PM
Flour and I have a long standing relationship. We agree to disagree, but respect each others abilities. Two years ago, I only had one recipe that used a cup of flour. Today I make biscuits, pie shells and cakes - but not without a price. You see, flour is 'King'. Take biscuits for instance. I start with a nice clean kitchen and introduce a simple dough made with flour and what do I get - some simple biscuits and a kitchen totally covered in flour like a fresh fallen snow. Flour and I just don't get along - we co-exist. Even when I try to circumvent the problem, Flour comes out the aggressor. Take a frozen 1lb loaf of bread, seems innocent enough. But you put that loaf in my hands and what do you get - caos. All I did was put the frozen loaf in a pan and pop it in a warm oven to thaw and rise. Next thing I know the dough had quadrupled in size and was pushing the oven door open. So I transfer it to larger pan and place it in the fridge to slow the monster down, ooohh nooo, it wanted no part of that... it continued to swell and swell until it opened the refrigerator door - I had to put a bar stool next to the frig so the dough could 'rest', on its way out. I'm telling you, me and flour just have a love-hate relationship. -- Edited by 2701101 at 11/05/2006 1:58 PM
Posted by 2701101 Nov 5, 2006 1:53 PM
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