Kitchen Basics is a pretty darned good stock; very rich and dark and
aromatic. Way better than Swanson's. I made a bean soup last month using
canned Swanson's and while it was good the stock was pale and watery.
Trying KB this time and the aroma is so much better even with the same
recipe.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 1/1/2016 7:50 PM, Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and
> aromatic. Way better than Swanson's. I made a bean soup last month using
> canned Swanson's and while it was good the stock was pale and watery.
> Trying KB this time and the aroma is so much better even with the same
> recipe.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>

I was happy to see that this year several brands are offering "no salt
added" stock; up until now I could only find "low sodium" stock, which
was still pretty salty. This stuff tastes pretty good, without the
overwhelming saltiness that most stocks exhibit.

Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and
> aromatic. Way better than Swanson's. I made a bean soup last month using
> canned Swanson's and while it was good the stock was pale and watery.
> Trying KB this time and the aroma is so much better even with the same
> recipe.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
ATK consistently prefers Swanson stock in the cardboard container, by a
wide margin.


--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
wrote:

>
> Kitchen Basics is a pretty darned good stock; very rich and dark and
> aromatic. Way better than Swanson's. I made a bean soup last month using
> canned Swanson's and while it was good the stock was pale and watery.
> Trying KB this time and the aroma is so much better even with the same
> recipe.
>

I don't have a problem with Kitchen Basics, but I want to put in a
good word for Swanson's - because I used it just few days ago and
think the product has improved.

I usually buy Trader Joe's boxed beef stock, but I didn't have any on
hand - asked hubby to pick up a box of beef stock when he was out. He
came back with Swanson's low sodium and I was pleasantly surprised by
how good it is now. It was very dark and not too salty, AFAIC. I was
making albondigas soup, so I didn't care if it was super beefy or not.
I just wanted a head start on the base, but it was so rich that
cutting it with 3 more boxes of water was fine for the finished soup.
I don't think I'd use it as is as a base for French onion soup, but I
have another box that I could experiment with. It might work.

--

sf

sf wrote:
> On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>> aromatic. Way better than Swanson's. I made a bean soup last month using
>> canned Swanson's and while it was good the stock was pale and watery.
>> Trying KB this time and the aroma is so much better even with the same
>> recipe.
>>
>
> I don't have a problem with Kitchen Basics, but I want to put in a
> good word for Swanson's - because I used it just few days ago and
> think the product has improved.

Sure has.

> I usually buy Trader Joe's boxed beef stock, but I didn't have any on
> hand - asked hubby to pick up a box of beef stock when he was out. He
> came back with Swanson's low sodium and I was pleasantly surprised by
> how good it is now. It was very dark and not too salty, AFAIC. I was
> making albondigas soup, so I didn't care if it was super beefy or not.
> I just wanted a head start on the base, but it was so rich that
> cutting it with 3 more boxes of water was fine for the finished soup.
> I don't think I'd use it as is as a base for French onion soup, but I
> have another box that I could experiment with. It might work.
>


Write back on how that works out for you.

I still use Campbells French Onion canned soup and water.

A bit more salt than is necessary.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

On Friday, January 1, 2016 at 6:50:48 PM UTC-6, Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and
> aromatic. Way better than Swanson's. I made a bean soup last month using
> canned Swanson's and while it was good the stock was pale and watery.
> Trying KB this time and the aroma is so much better even with the same
> recipe.
>
>
Have you tried the jarred 'pastes?'

http://store.mrswagesstore.com/1100a.html

Yes, it's high in sodium but you will be diluting this.

On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
wrote:

>
>Kitchen Basics is a pretty darned good stock; very rich and dark and
>aromatic. Way better than Swanson's. I made a bean soup last month using
>canned Swanson's and while it was good the stock was pale and watery.
>Trying KB this time and the aroma is so much better even with the same
>recipe.
>
>
>
>---
>This email has been checked for viruses by Avast antivirus software.
>https://www.avast.com/antivirus

I really like Kitchen Basics, but lately I've been using Better than
Bouillon also.

koko

--

Food is our common ground, a universal experience
James Beard

On 1/2/2016 9:48 PM, koko wrote:
> On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>> aromatic. Way better than Swanson's. I made a bean soup last month using
>> canned Swanson's and while it was good the stock was pale and watery.
>> Trying KB this time and the aroma is so much better even with the same
>> recipe.
>>
>>
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>
Please turn off the checked by Avast message. Click on the little cog
wheel in the upper right corner and deselect. Because we really don't care.

Now just wait for Gary to tell you how bad that bad broth is.

Jill

jmcquown wrote:
>
> > "Paul M. Cook" wrote:
> >>
> >> Kitchen Basics is a pretty darned good stock; very rich and dark and
> >> aromatic. Way better than Swanson's. I made a bean soup last month using
> >> canned Swanson's and while it was good the stock was pale and watery.
> >> Trying KB this time and the aroma is so much better even with the same
> >> recipe.


> Now just wait for Gary to tell you how bad that bad broth is.

Now why would you think I would have anything to say
about someone using a box of chicken broth? ;-D

Besides, remember back about 4 weeks ago?
http://i63.tinypic.com/9hrkhd.jpg

On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> Kitchen Basics is a pretty darned good stock; very rich and dark and
> aromatic. Way better than Swanson's. I made a bean soup last month using
> canned Swanson's and while it was good the stock was pale and watery.
> Trying KB this time and the aroma is so much better even with the same
> recipe.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.

In article >,
says...
>
> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > aromatic. Way better than Swanson's. I made a bean soup last month using
> > canned Swanson's and while it was good the stock was pale and watery.
> > Trying KB this time and the aroma is so much better even with the same
> > recipe.
> >
> >
> >
> > ---
> > This email has been checked for viruses by Avast antivirus software.
> > https://www.avast.com/antivirus
>
> I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.

I keep a jar of miso paste in the fridge.

Finely chop a few green veg, simmer them in a pan with a cup of water
and teasp of miso, and minutes later you have a very light fresh
bouillon soup. I also use miso in other stocks.

Janet UK

On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> In article >,
> says...
> >
> > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > > aromatic. Way better than Swanson's. I made a bean soup last month using
> > > canned Swanson's and while it was good the stock was pale and watery.
> > > Trying KB this time and the aroma is so much better even with the same
> > > recipe.
> > >
> > >
> > >
> > > ---
> > > This email has been checked for viruses by Avast antivirus software.
> > > https://www.avast.com/antivirus
> >
> > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
>
> I keep a jar of miso paste in the fridge.
>
> Finely chop a few green veg, simmer them in a pan with a cup of water
> and teasp of miso, and minutes later you have a very light fresh
> bouillon soup. I also use miso in other stocks.
>
> Janet UK

A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.

http://www.food.com/recipe/misoyaki-glazed-salmon-96797

In article >,
says...
>
> On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> > In article >,
> > says...
> > >
> > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > > > aromatic. Way better than Swanson's. I made a bean soup last month using
> > > > canned Swanson's and while it was good the stock was pale and watery.
> > > > Trying KB this time and the aroma is so much better even with the same
> > > > recipe.
> > > >
> > > >
> > > >
> > > > ---
> > > > This email has been checked for viruses by Avast antivirus software.
> > > > https://www.avast.com/antivirus
> > >
> > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
> >
> > I keep a jar of miso paste in the fridge.
> >
> > Finely chop a few green veg, simmer them in a pan with a cup of water
> > and teasp of miso, and minutes later you have a very light fresh
> > bouillon soup. I also use miso in other stocks.
> >
> > Janet UK
>
> A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
>
> http://www.food.com/recipe/misoyaki-glazed-salmon-96797

sounds good, I might try that with fresh mackerel next summer.

Janet UK

On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
> In article >,
> dsio.com says...
> >
> > On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> > > In article >,
> > > says...
> > > >
> > > > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > > > Kitchen Basics is a pretty darned good stock; very rich and dark and
> > > > > aromatic. Way better than Swanson's. I made a bean soup last month using
> > > > > canned Swanson's and while it was good the stock was pale and watery.
> > > > > Trying KB this time and the aroma is so much better even with the same
> > > > > recipe.
> > > > >
> > > > >
> > > > >
> > > > > ---
> > > > > This email has been checked for viruses by Avast antivirus software.
> > > > > https://www.avast.com/antivirus
> > > >
> > > > I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
> > >
> > > I keep a jar of miso paste in the fridge.
> > >
> > > Finely chop a few green veg, simmer them in a pan with a cup of water
> > > and teasp of miso, and minutes later you have a very light fresh
> > > bouillon soup. I also use miso in other stocks.
> > >
> > > Janet UK
> >
> > A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
> >
> > http://www.food.com/recipe/misoyaki-glazed-salmon-96797
>
> sounds good, I might try that with fresh mackerel next summer.
>
> Janet UK

I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it!

On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
wrote:

> butterfish (black cod)

I've wondered what butterfish is, now I know. I looked it up and see
it's also called sablefish. I know I've seen that (probably frozen),
didn't know what it was either. I like cod a lot, so I'll buy
whichever one I see first - hopefully it's fresh. Thanks.

--

sf

sf wrote:
>dsi1 wrote:
>
>> butterfish (black cod)
>
>I've wondered what butterfish is, now I know. I looked it up and see
>it's also called sablefish. I know I've seen that (probably frozen),
>didn't know what it was either. I like cod a lot, so I'll buy
>whichever one I see first - hopefully it's fresh. Thanks.


Sable fish (nothing to do with cod) is not something one freezes, it's
cold smoked, the real deal a delicasy to die for:
http://www.smoked-fish.com/smokedbla...h6lbs5off.aspx
Today at $42/lb... 65 years ago when I went slumming I pigged out on
79¢/lb smoked sable on butter slathered bialys the size of Caddy
hubcaps... but it was sliced fresh to order from a whole fish at a
Brooklyn Appy... that it's sold by 6 lbs tells me it's NatGeo brand
mystery marine life in a plastic pouch like what today they call lox
but in fact is salty pink slime with artificial smoke flavoring and
real never washed extra virgin fermented vaginal discharge.

On 1/11/2016 6:26 AM, sf wrote:
> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
> wrote:
>
>> butterfish (black cod)
>
> I've wondered what butterfish is, now I know. I looked it up and see
> it's also called sablefish. I know I've seen that (probably frozen),
> didn't know what it was either. I like cod a lot, so I'll buy
> whichever one I see first - hopefully it's fresh. Thanks.
>

That's one ugly fish! Just make sure to stay away from escolar or make
it with salmon.

http://www.thekitchn.com/recipe-nobu...ack-cod-117238

dsi1 wrote in rec.food.cooking:

> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > Kitchen Basics is a pretty darned good stock; very rich and dark
> > and aromatic. Way better than Swanson's. I made a bean soup last
> > month using canned Swanson's and while it was good the stock was
> > pale and watery. Trying KB this time and the aroma is so much
> > better even with the same recipe.
> >
> >
> >
> > ---
> > This email has been checked for viruses by Avast antivirus software.
> > https://www.avast.com/antivirus
>
> I had some soup stock in a box this morning: Hondashi. One packet in
> about 6 cups of water and a big gob of miso followed by some small,
> very cute, cubes of tofu. Salt to taste. It's ridiculously fast,
> simple and tasty. Breakfast this morning was miso soup, rice, and
> fried ahi. Not a power breakfast at all but it suits me just fine.

Right up my alley!



--

On Saturday, January 9, 2016 at 4:40:30 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> > > Kitchen Basics is a pretty darned good stock; very rich and dark
> > > and aromatic. Way better than Swanson's. I made a bean soup last
> > > month using canned Swanson's and while it was good the stock was
> > > pale and watery. Trying KB this time and the aroma is so much
> > > better even with the same recipe.
> > >
> > >
> > >
> > > ---
> > > This email has been checked for viruses by Avast antivirus software.
> > > https://www.avast.com/antivirus
> >
> > I had some soup stock in a box this morning: Hondashi. One packet in
> > about 6 cups of water and a big gob of miso followed by some small,
> > very cute, cubes of tofu. Salt to taste. It's ridiculously fast,
> > simple and tasty. Breakfast this morning was miso soup, rice, and
> > fried ahi. Not a power breakfast at all but it suits me just fine.
>
> Right up my alley!
>
>
>
> --

It helps if you have an old person's digestive system.

On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 >
wrote:

>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>> aromatic. Way better than Swanson's. I made a bean soup last month using
>> canned Swanson's and while it was good the stock was pale and watery.
>> Trying KB this time and the aroma is so much better even with the same
>> recipe.
>>
>>
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>
>I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.

We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A
very nice fish.

Bruce wrote:
> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A
> very nice fish.

Renounce being a Vegan recently?

"Bruce" > wrote in message
...
> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 >
> wrote:
>
>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>>> aromatic. Way better than Swanson's. I made a bean soup last month
>>> using
>>> canned Swanson's and while it was good the stock was pale and watery.
>>> Trying KB this time and the aroma is so much better even with the same
>>> recipe.
>>>
>>>
>>>
>>> ---
>>> This email has been checked for viruses by Avast antivirus software.
>>> https://www.avast.com/antivirus
>>
>>I had some soup stock in a box this morning: Hondashi. One packet in about
>>6 cups of water and a big gob of miso followed by some small, very cute,
>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty.
>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power
>>breakfast at all but it suits me just fine.
>
> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A
> very nice fish.

Fried rice with prawns and peas for us. A favourite in this house)



--
http://www.helpforheroes.org.uk/shop/

On 10/1/2016 21:39 Ophelia wrote:

>
>
> "Bruce" > wrote in message
> ...
>> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 >
>> wrote:
>>
>>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
>>>> aromatic. Way better than Swanson's. I made a bean soup last month
>>>> using
>>>> canned Swanson's and while it was good the stock was pale and watery.
>>>> Trying KB this time and the aroma is so much better even with the same
>>>> recipe.
>>>>
>>>>
>>>>
>>>> ---
>>>> This email has been checked for viruses by Avast antivirus software.
>>>> https://www.avast.com/antivirus
>>>
>>>I had some soup stock in a box this morning: Hondashi. One packet in about
>>>6 cups of water and a big gob of miso followed by some small, very cute,
>>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty.
>>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power
>>>breakfast at all but it suits me just fine.
>>
>> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A
>> very nice fish.
>
> Fried rice with prawns and peas for us. A favourite in this house)

Also in this one

--
Bruce

On Sunday, January 10, 2016 at 1:16:45 AM UTC-10, Bruce wrote:
> On 10/1/2016 21:39 Ophelia wrote:
>
> >
> >
> > "Bruce" > wrote in message
> > ...
> >> On Fri, 8 Jan 2016 12:09:14 -0800 (PST), dsi1 <
> >> wrote:
> >>
> >>>On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> >>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
> >>>> aromatic. Way better than Swanson's. I made a bean soup last month
> >>>> using
> >>>> canned Swanson's and while it was good the stock was pale and watery.
> >>>> Trying KB this time and the aroma is so much better even with the same
> >>>> recipe.
> >>>>
> >>>>
> >>>>
> >>>> ---
> >>>> This email has been checked for viruses by Avast antivirus software.
> >>>> https://www.avast.com/antivirus
> >>>
> >>>I had some soup stock in a box this morning: Hondashi. One packet in about
> >>>6 cups of water and a big gob of miso followed by some small, very cute,
> >>>cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty.
> >>>Breakfast this morning was miso soup, rice, and fried ahi. Not a power
> >>>breakfast at all but it suits me just fine.
> >>
> >> We're having fried mahi-mahi today. Also a Hawaiian name, I assume. A
> >> very nice fish.
> >
> > Fried rice with prawns and peas for us. A favourite in this house)
>
> Also in this one
>
> --
> Bruce

Some Hawaiian fish names are funny funny. Opakapaka, aweoweo, awaawa, kawakawa, humuhumunukunukuapuaa.