Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Just an FYI, canned and jarred sauerkraut, not in the refrigerator section does not contain active cultures, most in the refrigerator section or homemade, do.
Duke's mayo, robust olive oil, unsalted butter
Homegrown tomatoes and green beans
Basil pesto sauce
Potatoes cooked any way but fresh boardwalk fries are tops
Salt
Mamaliguta. A Romanian staple, literally prepares in one minute. Yellow cornmeal stirred into salted water with a wooden spoon, until it's so thick it rolls into a ball when you try to stir. Cover with a pat of butter an a big dollop of sour cream. Or any cheese.
I just measure by eye -- the less water, the quicker its done, start with about 1:1, longer cooking doesnt make better. If you try a metal spoon, you'll see why I said wood. If it sticks to your pan, it'll come off after a couple hours soaking.
Try the More Than Gourmet stuff. It’s orders of magnitude better than Better Than Bouillon. It comes either in 16 oz tubs or 1 1/2 oz single use containers. Amazon has most of the varieties. Their demi glace base makes a great quick Bordelaise sauce. They have several different chicken ones that you’d use the way you use Better Than Bouillon. It’s shelf stable for a year+ and lasts for months in the fridge after being opened.
Try the More Than Gourmet stuff. It’s orders of magnitude better than Better Than Bouillon. It comes either in 16 oz tubs or 1 1/2 oz single use containers. Amazon has most of the varieties. Their demi glace base makes a great quick Bordelaise sauce. They have several different chicken ones that you’d use the way you use Better Than Bouillon. It’s shelf stable for a year+ and lasts for months in the fridge after being opened.
Thanks for this, just ordered a 16oz tub on Amazon. Better than bullion is ok, but demi-glace is so much better!
I had a small jar of demi-glace from the Japanese marker that was to die for and lasted so long. I'm going to see if they still carry it next time I go.
Thanks for this, just ordered a 16oz tub on Amazon. Better than bullion is ok, but demi-glace is so much better!
I had a small jar of demi-glace from the Japanese marker that was to die for and lasted so long. I'm going to see if they still carry it next time I go.
I use the More Than Gourmet fish stock base in my bouillabaisse. I used to use their Glace des Fruits de Mer (lobster/shrimp shell reduction) to make seafood stews with a big bisque flavor but haven’t done that in a while. If I think of it, I order a turkey one to help the Thanksgiving gravy but usually use whatever chicken variety that I have open in the fridge. I usually buy the Fond de Poulet roasted chicken stock base. They have lamb and duck ones I’ve used a few times.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
