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