On Wed, 29 Aug 2007 19:49:54 -0400, "Dee Dee" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Mon, 27 Aug 2007 21:31:19 -0700, "Kent" > wrote:
>>
>>>
>>><Mitch@...> wrote in message
...
>>>> If I have a recipe that calls for bullion, but I'd rather use broth
>>>> because the bullion is so salty...what's the conversion?
>>>>
>>>>
>>>There isn't a decent commercial bouillon anywhere in the world. The
>>>commercial value of the whole cow doesn't make this a feasible product.
>>>So,
>>>unless you're willing to make your own, forget it. You can find a good
>>>veal
>>>bouillon product in France. When I want to have a beef flavored stock, and
>>>don't have meat or homemade stock to put into it I use "Better than
>>>Bouillon" "beef base". It comes in a small jar and is available in most
>>>"yuppie" markets.
>>>
>>>Kent
>>>
>>
>> how well does that stuff keep?
>>
>> your pal,
>> blake
>
>I've been buying This "Superior brand" for years now. I buy 6 at a time,
>usually vegetable stock and put it in the colder of the two refrigerators
>even without opening. The reason I do that is one time I bought several and
>it looked like it got hot and 'boiled over' or something went wrong because
>it was 1/3 gone. They hadn't been opened AFAICT.
>
>I open one and put it in the refrigerator and use it until it's gone -- as
>long as ? long time perhaps 3-4 months? I can't recall. But if they have
>a use by date, I will use it up before the date if possible.

thanks, dee dee, and guisi upthread.

your pal,
blake