"Julie Bove" wrote in message ...


"Sqwertz" > wrote in message
...
> On Thu, 07 Jun 2012 10:55:25 -0700, sf wrote:
>
>> I will never understand why people go on and on about
>> how good they are with they're as crappy tasting as any other bullion.
>
> Obviously you're in the minority.
>
> Even when making my home made chicken stock, some chicken base goes in
> there at the very end to brighten it up. Usually Minor's, Tone's or
> Empire brand (sold at Restaurant Depot). The Empire brand is even
> better than Minor's IMO. And cheaper at $3.84/pint. And their lobster
> base is #11.39/lb.

I've nevere tried the regular BTB. Only the organic. It's good! But I
hate that it has to be refrigerated. Now I use Savory Choice Liquid.
>
>

I've never refrigerated BTB chicken or beef. We've never had loss of taste
or infection.

"Kent" > wrote in message
...
>
>
> "Julie Bove" wrote in message ...
>
>
> "Sqwertz" > wrote in message
> ...
>> On Thu, 07 Jun 2012 10:55:25 -0700, sf wrote:
>>
>>> I will never understand why people go on and on about
>>> how good they are with they're as crappy tasting as any other bullion.
>>
>> Obviously you're in the minority.
>>
>> Even when making my home made chicken stock, some chicken base goes in
>> there at the very end to brighten it up. Usually Minor's, Tone's or
>> Empire brand (sold at Restaurant Depot). The Empire brand is even
>> better than Minor's IMO. And cheaper at $3.84/pint. And their lobster
>> base is #11.39/lb.
>
> I've nevere tried the regular BTB. Only the organic. It's good! But I
> hate that it has to be refrigerated. Now I use Savory Choice Liquid.
>>
>>
>
> I've never refrigerated BTB chicken or beef. We've never had loss of
> taste or infection.

Hmmm... I think it say to refrigerate after opening.

"Paul M. Cook" wrote:
>
> "Gary" > wrote in message ...
> > Sqwertz wrote:
> >>
> > < Better than Bullion>
> >
> >> The clam is also perfect for clam chowder - much more flavor
> >> than clam juice.
> >>
> >> -sw
> >
> > Wow. I'm surprised to hear you say that, Steve.
> > I can't imagine a better clam chowder than made
> > all natural using live clams.
> >
>
> Base is natural clam flavor. Chef's have used it for generations. It used
> to be their little secret. All it is is highly concentrated stock. What is
> wrong with that?
>
> Paul

Nothing wrong with it if that's all it is. I maybe wrongly assumed that it
was a simulated clam flavor.

Gary

Gary wrote:
> "Paul M. Cook" wrote:
>>
>> "Gary" > wrote in message
>> ...
>>> Sqwertz wrote:
>>>>
>>> < Better than Bullion>
>>>
>>>> The clam is also perfect for clam chowder - much more flavor
>>>> than clam juice.
>>>>
>>>> -sw
>>>
>>> Wow. I'm surprised to hear you say that, Steve.
>>> I can't imagine a better clam chowder than made
>>> all natural using live clams.
>>>
>>
>> Base is natural clam flavor. Chef's have used it for generations.
>> It used to be their little secret. All it is is highly concentrated
>> stock. What is wrong with that?
>>
>> Paul
>
> Nothing wrong with it if that's all it is. I maybe wrongly assumed
> that it was a simulated clam flavor.

SF is wrong about the stuff. I looked to see what it contains. Contains
real meat.

Paul M. Cook wrote:
> "Jean B." > wrote in message
> ...
>> sf wrote:
>>> On Wed, 6 Jun 2012 01:37:29 -0700, "Paul M. Cook" >
>>> wrote:
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Tue, 5 Jun 2012 23:48:43 -0700, "Kent" >
>>>>> wrote:
>>>>>
>>>>>> There is precious little true beef ingredient in Better than Bouillon.
>>>>>> Not
>>>>>> that that is bad. I use it.
>>>>> I absolutely HATE anything that goes by the name "Better than
>>>>> Bouillon". It's poorly flavored salt. You can't tell what flavor
>>>>> it's supposed to be, but you know they've done something - because
>>>>> it's not pure salt.
>>>> I use the clam and lobster all the time. It's not restaurant quality
>>>> but then I can't buy from a wholesaler.
>>>>
>>> Clam and lobster Better than Bullion? They don't stock like that in
>>> the grocery store I shop at, but I wouldn't buy it even if they did.
>>> If I wanted a seafood flavor, I'd buy clam juice in a bottle.
>>>
>> I bought some clam. In days of yore, clam was a "hot soda flavor". Thus
>> far, the formulae I have tried have been very lacking in flavor.
>
>
> So people went into soda shops and said "jerk me a clam?"
>
> Paul
>
>
LOL! That sounds kind-of obscene. And even though they were
called "hot sodas", they generally were not carbonated. Some of
the formulae sound pretty vile How about a nice clam and malt
combination? (I did not make that up.)

--
Jean B.

Julie Bove wrote:
> "Kent" > wrote in message
> ...
>>
>> "Julie Bove" wrote in message ...
>>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Thu, 07 Jun 2012 10:55:25 -0700, sf wrote:
>>>
>>>> I will never understand why people go on and on about
>>>> how good they are with they're as crappy tasting as any other bullion.
>>> Obviously you're in the minority.
>>>
>>> Even when making my home made chicken stock, some chicken base goes in
>>> there at the very end to brighten it up. Usually Minor's, Tone's or
>>> Empire brand (sold at Restaurant Depot). The Empire brand is even
>>> better than Minor's IMO. And cheaper at $3.84/pint. And their lobster
>>> base is #11.39/lb.
>> I've nevere tried the regular BTB. Only the organic. It's good! But I
>> hate that it has to be refrigerated. Now I use Savory Choice Liquid.
>>>
>> I've never refrigerated BTB chicken or beef. We've never had loss of
>> taste or infection.
>
> Hmmm... I think it say to refrigerate after opening.
>
>
I think it does. I opened one, and it now resides in the fridge.
(I will have to decide whether I ever want to use it again.
Heck, I could avail myself of some of the better bases.

--
Jean B.

sf > wrote in news:do1us758ijqoi382uubuhkk82gq5flb2in@
4ax.com:

> On Tue, 5 Jun 2012 23:56:09 -0500, Fava Ben > wrote:
>
>> On Tue, 05 Jun 2012 21:26:36 -0700, sf wrote:
>>
>> > Swanson Flavor Boost? It was on the top shelf, on clearance today -
>> > which surprised me because I'd never seen it before. I bought the
>> > Vegetable flavored Flavor Boost, but I haven't tried it yet.
>>
>> Whatever you do, don't tell us what it is.
>>
>> (Kinda ironic coming from the person who can't look up anything
>> herself)
>>
>> -sw
>
> You love me. You're addicted to me. Admit it! I know it and
> everyone else does too - because you respond to me even though you
> claim to have me in your kill file. You are so eager to respond that
> you can't wait and pretend that I'm in your kill file. Or, maybe
> you're too poor to afford anything so expensive as a kill file... but
> you can't admit that you just can't admit it. Poor little you. <sob>
>



LMAO!!!!!



--
Peter
Tasmania
Australia

On Sat, 9 Jun 2012 10:48:43 -0500, Durian Berry >
wrote:

>
> I think you're suffering from sour, senile, spiteful old lady
> syndrome.

And you're suffering from blimpus headus.

--
Food is an important part of a balanced diet.

On Sat, 9 Jun 2012 15:10:29 +0000 (UTC), "I'm back on the laptop"
> wrote:

> sf > wrote in news:do1us758ijqoi382uubuhkk82gq5flb2in@
> 4ax.com:
>
> >>
> >> (Kinda ironic coming from the person who can't look up anything
> >> herself)
> >>
> >> -sw
> >
> > You love me. You're addicted to me. Admit it! I know it and
> > everyone else does too - because you respond to me even though you
> > claim to have me in your kill file. You are so eager to respond that
> > you can't wait and pretend that I'm in your kill file. Or, maybe
> > you're too poor to afford anything so expensive as a kill file... but
> > you can't admit that you just can't admit it. Poor little you. <sob>
> >
>
>
>
> LMAO!!!!!

He can't seem to quit nymshifting. It's obvious he has a hard on for
me, which means I should be getting candy and flowers out of this
pretty soon.

--
Food is an important part of a balanced diet.

Sqwertz wrote:
> On Wed, 06 Jun 2012 20:57:41 -0400, Jean B. wrote:
>
>> I bought some clam. In days of yore, clam was a "hot soda
>> flavor". Thus far, the formulae I have tried have been very
>> lacking in flavor.
>
> I drink Clamato juice like four Canadians rolled into one (It's the
> self-proclaimed "National Cocktail of Canada"). Sometimes I warm it
> up and drink it like a broth (after adding a few sqwertz of hot sauce
> and some worcestershire, of course). Bacon can't hurt either:
>
> http://www.flickr.com/photos/sqwertz...in/photostream
>
> Hmm, maybe they should rename Canada to Clamada. It's really easy to
> pronounce when you're drunk on Bloody Ceasars.
>
> -sw

I am tempted to say "blech" or some such thing, but then I don't
think I have ever imbibed Clamato juice. I suppose I should
rectify that someday.

--
Jean B.

On 6/12/2012 1:25 AM, Sqwertz wrote:
> On Mon, 11 Jun 2012 10:48:17 -0500, George Leppla wrote:

>>
>> A few years ago a friend told me that Clamato has no clam juice in it. I
>> thought he was nuts, but http://www.clamato.com/en/about/faq.aspx#faq1
>> They say less than 0.01% is clam broth.
>>
>> That's close enough to nothing as far as I am concerned.
>
> I thought the ingredients used to say "dried clam powder" at one
> point. I think it did used to be clamier. But to me it tastes like a
> good, tart, smooth tomato broth that works well in many soup and
> chowders. As a drink it is basically a cool, savory broth that takes
> well to worcestershire and hot sauces.
>
> They also have (or had?) Shrimp and Beef flavors as well. And of
> course Picante.


I love Bloody Mary's and I like clams... but I never got into combining
the two (I think they call it a Clamdigger) Just didn't taste right to me.

George L

Sqwertz wrote:
> On Sun, 10 Jun 2012 23:59:00 -0400, Jean B. wrote:
>
>> I am tempted to say "blech" or some such thing, but then I don't
>> think I have ever imbibed Clamato juice. I suppose I should
>> rectify that someday.
>
> How you live this long without having tried Clamato? This is totally
> baffling to me.
>
> Clamato is like a cold, tart tomato and clam broth. Awesome stuff.
> I've known people that refused to try it just based on "clam" factor.
> I hate those people with thoee kinds of unreasonable food phobias :-)
>
> -sw

Hey, at least I have bitten a tomato and done various other
earth-shattering things.

Oh, did I say here that I was looking at a recipe for a salad made
of squid tentacles and cucumber, and my daughter objects to the
cucumber? :-)

Anyway, back to Clamato, I'll try to remember to try some. Heck,
if I don't like drinking it, I can kluge together some of that
Manhattan-style clam chowder, although those of us in Boston tend
to cast aspersions on that style.

--
Jean B.

Sqwertz wrote:
> On Thu, 14 Jun 2012 22:22:02 -0400, Jean B. wrote:
>
>> I like V8. I suspect I will like Clamato, but I am wondering
>> whether it only comes in a big container.
>
> It comes in 5.5, 8, 10, 11.5, 12, 16, 32, 33.8, and 64 ounce
> containers. Now you have no reason not to try it :-)
>
> It also comes mixed with Budweiser and as an energy drink. Please
> stay clear of those!
>
> -sw

I detest beer. I will try to remember to get this when I am in
the beverage aisle of the store.

--
Jean B.

Sqwertz wrote:
> On Thu, 14 Jun 2012 22:21:10 -0400, Jean B. wrote:
>
>> Anyway, back to Clamato, I'll try to remember to try some. Heck,
>> if I don't like drinking it, I can kluge together some of that
>> Manhattan-style clam chowder, although those of us in Boston tend
>> to cast aspersions on that style.
>
> I also make a spicy shrimp "cocktail" out of it. I make a quart of
> this every couple months:
>
> ****
>
> One of my favorite preps, a Sqwertz Original. This started out as a
> simple shrimp ceviche, then morphed into a Mexican shrimp cocktail,
> and is a full blown "chunky shrimp gazpacho".
>
> The shrimp may be cooked or left raw. I like the texture of the raw,
> acid-cooked shrimp, but I prefer the taste of cooked shrimp. So you
> decide: raw or cooked shrimp. When 25/30-count raw shrimp are split
> in half lengthwise, they will cook in this mixture in 6-8 hours.
>
> This is acidic, flavorful, colorful, crisp and refreshing as a drink
> and an appetizer. And one of the rare recipes I have written down
> (just now).
>
> 1 can of Herdez Salsa Casera (preferred) or about half a can of Rotel
> and all it's juice.
> Half of a cucumber, peeled, seeded and chunked to 1/4"
> 1/3 - 1/2 Half pound of medium shrimp, deveined, peeled, sliced in
> half lengthwise (and optionally cooked)
> Juice of 3 key limes or one large lime. Or 1TB rice vinegar.
> 1 each jalapeno and serrano, DEVEINED and SEEDED and sliced thinly.
> 2 Tablespoon finely chopped red onion (or white, or yellow)
> 1 clove garlic, pressed
> 16-20oz of Clamato (or V8 I suppose - but I don't like V8)
> Pinch of crumbled dried thyme
> Pinch of ground celery seed
> 2-3 teaspoon of sugar (to taste, but use at least this much)
>
> Mix everything together and let sit in the fridge overnight. I serve
> in chilled Belgian ale chalices with a spoon for sipping and spooning.
>
> If it's too tart you can add a _very light dusting_ of baking soda to
> neutralize the acids and just use less vinegar next time.
>
> Lousy pictu
> http://www.flickr.com/photos/7275891...n/photostream/
>
> -sw

Not bad. There's one thing I can do with it if I don't like
imbibing it.

--
Jean B.