On Monday, August 19, 2019 at 8:43:50 PM UTC-4, wrote:
> On Monday, August 19, 2019 at 7:34:33 PM UTC-5, A Moose in Love wrote:
> >
> > I looked at the ingredients list for my cubes. First of all, it was all in Polish. Second of all, the print is too fine even with my glasses and magnifying glass. There are quite a few ingredients though.
> >
> Give us the website for your cubes if it has one. Then we can use a translator
> to see what the ingredients are.

https://www.winiary.pl/produkt.aspx/...ogutek-winiary.

I don't think that these are ingredients listed; they refer to nutritional value. For example, I put the first entry in google translate(Wartość energetyczna)and the result was energy value. I think that means calories. The second item translated into protein.

wrote:
>
> People who cook always have carrots, celery onion, garlic. and several
> dried herbs... can't make decent chicken stock without a parsnip.

A decent chicken stock contains only chicken and water unless you
are making it for a specific use. Toss in all these various
vegetables and spices, etc and it won't work for certain recipes.
You're making chicken stock to use in a recipe, not soup.

I make mine plain many times so I can use it with any recipe.
The recipe itself will contain all that extra stuff.
I will add saved/frozen onion ends. I like onions in all uses.

Turkey stock is much stronger and needs no help ever.

Also for a better stock, bake it to nice and brown first then
toss all (grease too) into the water to simmer for at least 24
hours. Cool overnight then remove fat from the top.

On Monday, August 19, 2019 at 8:43:50 PM UTC-4, wrote:
> On Monday, August 19, 2019 at 7:34:33 PM UTC-5, A Moose in Love wrote:
> >
> > I looked at the ingredients list for my cubes. First of all, it was all in Polish. Second of all, the print is too fine even with my glasses and magnifying glass. There are quite a few ingredients though.
> >
> Give us the website for your cubes if it has one. Then we can use a translator
> to see what the ingredients are.

I put a strong light on the ingredients on the box of cubes in order to see the them better; I'm also interested what's in there...

MSG
olej palmowy
calkowicie utwardzony tluscz palmowy
aromaty (z pszenica, selerem)
cukier
skrobia ziemniaczana
thuszcz drobiowy 3%
przprawy
That's enough for now. That's about 1/2 the ingredients. Now the translation...

Bruce wrote:
>
> Gary wrote:
> >I don't know about ATK but many tv shows and even movies get a
> >kickback for showing or recommending exact products. I would like
> >to think that ATK isn't recommending a certain product for that
> >reason but you never know.
>
> I haven't seen that show since the days of the man with the bow tie,
> but I always used to like them.

The new version of ATK (without bowtieboy) is just as good. He
evidently didn't add much to the show even though he demanded
more money and then quit when they refused. He thought he was
"all that."

He started his own new show with the same format. I've watched
bits of his new one but it's seriously lacking something. It's
not near as good, imo. A bit boring actually. I don't think it
will last too long.

On Tuesday, August 20, 2019 at 8:20:22 AM UTC-4, A Moose in Love wrote:
> On Monday, August 19, 2019 at 8:43:50 PM UTC-4, wrote:
> > On Monday, August 19, 2019 at 7:34:33 PM UTC-5, A Moose in Love wrote:
> > >
> > > I looked at the ingredients list for my cubes. First of all, it was all in Polish. Second of all, the print is too fine even with my glasses and magnifying glass. There are quite a few ingredients though.
> > >
> > Give us the website for your cubes if it has one. Then we can use a translator
> > to see what the ingredients are.
>
> I put a strong light on the ingredients on the box of cubes in order to see the them better; I'm also interested what's in there...
>
> MSG
> olej palmowy
> calkowicie utwardzony tluscz palmowy
> aromaty (z pszenica, selerem)
> cukier
> skrobia ziemniaczana
> thuszcz drobiowy 3%
> przprawy
> That's enough for now. That's about 1/2 the ingredients. Now the translation...

MSG
Palm oil
Completely hardened palm oil
aromas wheat, celery
sugar
potato starch
chicken fat 3%
spices

I may continue with this; it is interesting all of the stuff that goes into these things.

On 8/20/2019 4:49 AM, Sqwertz wrote:
> On Mon, 19 Aug 2019 16:01:56 -0400, wrote:
>
>> On Mon, 19 Aug 2019 10:31:08 -0700 (PDT), "
>> > wrote:
>>
>>> Even "America's Test Kitchen" gives a thumbs up to BTB.
>>
>> But then there's no chicken meat.... and it's mostly NACL.
>> When Oven Stuffer Roasters go on sale for 79¢/lb I'll buy two, quarter
>> them and roast the dark meat and make golden Jewish penicillian from
>> the white meat.
>
> The first ingredient in BTB is meat and meat squeezings. You've
> been told this at least half a dozen times, yet you still rant about
> it with the same incorrect argument.
>
> -sw
>
I had to look up "Oven Stuffer Roaster". Oh, okay, it's a catchy name
used by Perdue. OVEN STUFFER®.

Jill

"Gary" wrote in message ...

wrote:
>
> People who cook always have carrots, celery onion, garlic. and several
> dried herbs... can't make decent chicken stock without a parsnip.

A decent chicken stock contains only chicken and water unless you
are making it for a specific use. Toss in all these various
vegetables and spices, etc and it won't work for certain recipes.
You're making chicken stock to use in a recipe, not soup.

I make mine plain many times so I can use it with any recipe.
The recipe itself will contain all that extra stuff.
I will add saved/frozen onion ends. I like onions in all uses.

Turkey stock is much stronger and needs no help ever.

Also for a better stock, bake it to nice and brown first then
toss all (grease too) into the water to simmer for at least 24
hours. Cool overnight then remove fat from the top.

====

Yes, that is a great chicken stock!

On 8/20/2019 5:51 AM, Cindy Hamilton wrote:
> On Monday, August 19, 2019 at 5:15:27 PM UTC-4, wrote:
>> On Mon, 19 Aug 2019 12:13:43 -0700 (PDT), "
>> > wrote:
>>
>>> On Monday, August 19, 2019 at 1:51:45 PM UTC-5, wrote:
>>>>
>>>> On Mon, 19 Aug 2019 10:31:08 -0700 (PDT), "
>>>> > wrote:
>>>>
>>>>> Even "America's Test Kitchen" gives a thumbs up to BTB.
>>>>
>>>>
>>>> ATK is now crap in my opinion, I would not trust them with pretty much
>>>> anything.
>>>>
>>> That's wonderful! Stupendous! Amazing! Jaw Dropping! Fabulous! Incredible!
>>> But you don't mind if I (or we) don't agree with your opinion? But a $10
>>> bill says you've never once tried Better Than Bullion. But go ahead and
>>> swear up and down you have and rant how awful it is.
>>
>> WTF are you talking about? Who is the one that is ranting? I clearly
>> stated in my opinion. THAT WAS ALL. NOTHING MORE NOTHING LESS. ATK has
>> and does recommend whatever product that will pay them the most. I
>> have seen them pick products that clearly are not the best or even
>> second best. They focus their attention on what can generate them the
>> most money.
>
> How does the money come to them? Sure, their show has sponsors but
> I don't see how Holland America Lines benefits from them recommending
> BTB.
>
> Cindy Hamilton
>
In the many episodes of America's Test Kitchen (ATK) I've seen, they
have a live audience sitting right there who have participated in the
*blind* [keyword] taste tests. They aren't told what the various brands
are. Then Julia Collin Davison does the same blind test on camera with
Jack Bishop, who does know which brand is which and also what the
tasters preferred. She doesn't always agree with the participants. So
who gets the check from the advertiser?

Jill

jmcquown wrote:
>
> I had to look up "Oven Stuffer Roaster". Oh, okay, it's a catchy name
> used by Perdue. OVEN STUFFER®.

They're just very large whole chickens. Great for roasting whole.
Sheldon waits until they go on sale for 79cents/lb.
I do too if I want a whole chicken.

This week (today is the last day), Food Lion has on sale 10lb
bags of chicken quarters for only 49cents/lb. I was going to go
today but I don't want to put so much in my freezer with
hurricane season right around the bend. I still can but will
probably just skip it this time. The sale will come again soon
enough.

A Moose in Love wrote:
>
> I like ATK. There is usually something to learn from each episode.

I do too. That and 'Cook's Country' - same exact show, same
people. It's on every night here and I always look in the tv
guide to see what they will be cooking and comparing. I usually
watch at least a bit each night unless I've already seen the
episode.

On 8/20/2019 8:34 AM, Gary wrote:
> Bruce wrote:
>>
>> Gary wrote:
>>> I don't know about ATK but many tv shows and even movies get a
>>> kickback for showing or recommending exact products. I would like
>>> to think that ATK isn't recommending a certain product for that
>>> reason but you never know.
>>
>> I haven't seen that show since the days of the man with the bow tie,
>> but I always used to like them.
>
> The new version of ATK (without bowtieboy) is just as good. He
> evidently didn't add much to the show even though he demanded
> more money and then quit when they refused. He thought he was
> "all that."
>
> He started his own new show with the same format. I've watched
> bits of his new one but it's seriously lacking something. It's
> not near as good, imo. A bit boring actually. I don't think it
> will last too long.
>
If you're talking about Chris Kimball (bowtie boy, the founder of ATK),
I think he's a tad weird. His show 'Milk Street' doesn't appeal to me
at all. What gets me is he always seems skeptical of whatever his
"guest chef" is preparing. When it comes time to taste it he looks like
he's afraid they might be trying to poison him. LOL

'Milk Street' is touted as a teaching cooking show but it's not nearly
as interesting as ATK. YMMV, of course.

Jill
Jill

On Mon, 19 Aug 2019 17:40:47 -0700 (PDT), "
> wrote:

>On Monday, August 19, 2019 at 6:51:42 PM UTC-5, wrote:
>>
>> On Mon, 19 Aug 2019 15:20:07 -0700 (PDT), "
>> > wrote:
>>
>> What is funny is why I give my opinion I dont act condescending or
>> even rude, I just give what I think...
>>
>But you didn't give your opinion on Better Than Bullion, you gave your opinion
>ATK.

so ?

--

____/~~~sine qua non~~~\____

On Mon, 19 Aug 2019 17:40:47 -0700 (PDT), "
> wrote:

>On Monday, August 19, 2019 at 6:51:42 PM UTC-5, wrote:
>>
>> On Mon, 19 Aug 2019 15:20:07 -0700 (PDT), "
>> > wrote:
>>
>> What is funny is why I give my opinion I dont act condescending or
>> even rude, I just give what I think...
>>
>But you didn't give your opinion on Better Than Bullion, you gave your opinion
>ATK.

sorry I did not think I would not have to include that it is not
gluten free

--

____/~~~sine qua non~~~\____

On Tue, 20 Aug 2019 15:33:36 +1000, Jeßus > wrote:

>On Mon, 19 Aug 2019 13:51:41 -0500,
wrote:
>
>>On Mon, 19 Aug 2019 10:31:08 -0700 (PDT), "
> wrote:
>>
>>>On Monday, August 19, 2019 at 11:55:43 AM UTC-5, A Moose in Love wrote:
>>>>
>>>> I bought a stewing hen for $1.88lb.CD. Total $3.85. I quartered it, into my stock pot and bring to a good simmer. Skim and skim some more until no more skimming needs to be done. Add mirepoix and turn down heat. I don't know how long I'll simmer it. At least 4 hours. At one time, I used to really slow simmer it overnight. I also cheated a bit, and will add 2 or so chick boullion cubes. I purchase cubes imported from Poland. They are not as sodium laden as the others, and have a bit more flavour.
>>>>
>>>Or you could have cheated with "Better Than Bouillon." And yes, it does have
>>>sodium added.
>>>
>>>Even "America's Test Kitchen" gives a thumbs up to BTB.
>>
>>
>>ATK is now crap in my opinion, I would not trust them with pretty much
>>anything.
>
>No, especially since their total ban on pineapples.

I was not aware that.. I do eat a lot of pineapple. I bought 3
yesterday. Dehydrated 2 of them

--

____/~~~sine qua non~~~\____

On 8/20/2019 4:59 AM, Sqwertz wrote:
> On Mon, 19 Aug 2019 19:55:02 -0400, jmcquown wrote:
>
>> On 8/19/2019 3:07 PM, wrote:
>>> On Monday, August 19, 2019 at 1:50:29 PM UTC-5, wrote:
>>>>
>>>> On Mon, 19 Aug 2019 09:55:40 -0700 (PDT), A Moose in Love
>>>> > wrote:
>>>>
>>>>> I bought a stewing hen for $1.88lb.CD. Total $3.85.
>>>>
>>>> Add mirepoix and turn down heat.
>>>>
>>>> instead of adding other chicken products add veggies and herbs...
>>>>
>>> I guess you missed this part of his post??
>>>
>> I guess he doesn't know what "mirepoix" means.
>
> I should have seen this coming before I posted.
>
> You have to admit, he makes a great punching bag. This is why he
> posts "answers" on Quora all the time. Nobody can call him idiot as
> there's no way to comment on what he writes. Which is just perfect
> for the little shithead narcissist - he thinks he's providing this
> great, profound service from his fount oif knowledge, but everybody
> knows he's an idiot.
>
> https://www.quora.com/profile/Bill-Smith-502
>
>
> -sw
>
OMG Amazing

On Tue, 20 Aug 2019 03:33:31 -0500, Sqwertz >
wrote:

>On Mon, 19 Aug 2019 13:51:41 -0500,
wrote:
>
>> On Mon, 19 Aug 2019 10:31:08 -0700 (PDT), "
>> > wrote:
>>
>>>On Monday, August 19, 2019 at 11:55:43 AM UTC-5, A Moose in Love wrote:
>>>>
>>>> I bought a stewing hen for $1.88lb.CD. Total $3.85. I quartered it, into my stock pot and bring to a good simmer. Skim and skim some more until no more skimming needs to be done. Add mirepoix and turn down heat. I don't know how long I'll simmer it. At least 4 hours. At one time, I used to really slow simmer it overnight. I also cheated a bit, and will add 2 or so chick boullion cubes. I purchase cubes imported from Poland. They are not as sodium laden as the others, and have a bit more flavour.
>>>>
>>>Or you could have cheated with "Better Than Bouillon." And yes, it does have
>>>sodium added.
>>>
>>>Even "America's Test Kitchen" gives a thumbs up to BTB.
>>
>> ATK is now crap in my opinion, I would not trust them with pretty much
>> anything.
>
>You mean, since you dissed their perfectly good and safe recipe for
>B&B pickles and then created a recipe for botulism in your toaster
>oven and declared it far superior?
>
>-sw

The problem with their recipe was they used WAYY to much vinegar and
not enough water and they used far too many useless herbs.

--

____/~~~sine qua non~~~\____

On Mon, 19 Aug 2019 17:34:30 -0700 (PDT), A Moose in Love
> wrote:

>On Monday, August 19, 2019 at 6:15:37 PM UTC-4, wrote:
>> On Monday, August 19, 2019 at 3:02:06 PM UTC-5, Sheldon wrote:
>> >
>> > On Mon, 19 Aug 2019 10:31:08 -0700 (PDT), "
>> > > wrote:
>> >
>> > >Or you could have cheated with "Better Than Bouillon." And yes, it does have
>> > >sodium added.
>> > >
>> > >Even "America's Test Kitchen" gives a thumbs up to BTB.
>> >
>> > But then there's no chicken meat.... and it's mostly NACL.
>> > When Oven Stuffer Roasters go on sale for 79?/lb I'll buy two, quarter
>> > them and roast the dark meat and make golden Jewish penicillian from
>> > the white meat.
>> >
>> Looking at MY jar of BTB the ingredient list reads as:
>>
>> Chicken Meat including Natural Chicken Juices
>> Salt
>> Sugar
>> Corn Syrup Solids
>> Chicken Fat
>> Hydrolyzed Soy Protein
>> Dried Whey (Milk)
>> Flavoring
>> Disodium Inosinate and Guanylate
>> Turmeric
>
>I looked at the ingredients list for my cubes. First of all, it was all in Polish. Second of all, the print is too fine even with my glasses and magnifying glass. There are quite a few ingredients though.

yeah that sounds like a gluten nightmare

--

____/~~~sine qua non~~~\____

On Mon, 19 Aug 2019 20:47:13 -0600, notbob > wrote:

>On 8/19/2019 3:26 PM, wrote:
>
>> On Mon, 19 Aug 2019 13:16:19 -0600, notbob > wrote:
>
>>> maltodextrin
>
>> sounds real organic....
>
>Why did you leave off the asterisk? The one that said organic?
>
>Apparently, you also did not read the wiki page on maltodextrin. Can
>you say "organic corn"?
>
>https://en.wikipedia.org/wiki/Maltodextrin
>
>nb

bob is that really you? I mean I heard it is not bob but ya never
know...

anyway about your corn syrup.. oops I mean sugar oh wait no it is a
heavily processed food additive that is pretty much exactly like wait
for it... wait for it.. yup you guessed it SUGAR. They needed a way of
adding more sugar so you would not feel like you were eating a ton of
sugar and starches....

--

____/~~~sine qua non~~~\____

On Tuesday, August 20, 2019 at 7:12:50 AM UTC-4, Gary wrote:
> wrote:
> >
> > People who cook always have carrots, celery onion, garlic. and several
> > dried herbs... can't make decent chicken stock without a parsnip.
>
> A decent chicken stock contains only chicken and water unless you
> are making it for a specific use. Toss in all these various
> vegetables and spices, etc and it won't work for certain recipes.
> You're making chicken stock to use in a recipe, not soup.

I can't imagine a use for chicken stock where I wouldn't welcome
the flavors of onions, celery, and carrots rounding out the flavor
of the stock.

Could you suggest one of your uses where those flavors might be
unwanted?

Cindy Hamilton

Cindy Hamilton wrote:
>
> I can't imagine a use for chicken stock where I wouldn't welcome
> the flavors of onions, celery, and carrots rounding out the flavor
> of the stock.
>
> Could you suggest one of your uses where those flavors might be
> unwanted?

I'll have to think on that and will get back to you but I was
also talking about adding spices, herbs and in Sheldon's case, a
parsnip. WTH is a parsnip anyway?

Anyway, it's happened a few times especially when I used making
stock to add a ton of carrots one time. That resulted in a
carrot-overload of taste in everything I used the stock for.

I suspect the plain normal mirepoix would be fine for most things
but a true, basic chicken stock can't fail no matter what the
recipe is. As I stated, you can always add those veggies to your
recipe and just use plain chicken stock as just one more simple
ingredient.

Turkey stock is completely stand alone in taste. Nothing extra
needed.

On 8/20/2019 9:30 AM, Gary wrote:
> jmcquown wrote:
>>
>> I had to look up "Oven Stuffer Roaster". Oh, okay, it's a catchy name
>> used by Perdue. OVEN STUFFER®.
>
> They're just very large whole chickens. Great for roasting whole.
> Sheldon waits until they go on sale for 79cents/lb.
> I do too if I want a whole chicken.
>
Great for roasting whole except Sheldon said he buys two, cuts it into
quarters, and roast the dark meat and make golden Jewish penicillian
from the white meat.

> This week (today is the last day), Food Lion has on sale 10lb
> bags of chicken quarters for only 49cents/lb. I was going to go
> today but I don't want to put so much in my freezer with
> hurricane season right around the bend. I still can but will
> probably just skip it this time. The sale will come again soon
> enough.
>
I like to stock up but even I wouldn't buy a 10 lb. bag of chicken leg
quarters. I'd have to break it down into smaller portions.

You keep mentioning hurricane season. I really don't understand your
not keeping food in the freezer in case of a hurricane. You've
mentioned filling the freezer with bags of ice. I'm not sure what
you're going to do with all that ice. What is it you're trying to keep
frozen if you've got no meat in the freezer?

Frozen meat is just as good at keeping a freezer cold as is bags of
frozen water. Depends on your freezer, of course, and where you put the
meat. Top shelf in mine.

Don't you have a gas stove? If so, you should be able to cook some of
that food during a power outage. Me, I had to use a charcoal grill.

I did have to toss a few things out from the freezer after Hurricane
Matthew knocked out the power for four days in 2016. I had two 10 lb.
bags of ice at the bottom. The ice in the bags had barely melted. The
key is not to open the freezer more than necessary.

Of course I discarded all the seafood (never take a chance!) that had
partially thawed. IIRC I had a couple of chuck roasts, some steaks,
lamb shanks on the top shelf of the freezer that were still frozen
solid. I didn't throw those out. Too bad I had to toss the ice-cream
and the frozen bags of veggies were just a soggy mess and wouldn't
tolerate re-freezing.

I do have canned goods on hand "in case of hurricane". But I don't sit
around worrying about hurricanes.

Jill

On 8/20/2019 10:01 AM, Cindy Hamilton wrote:
> On Tuesday, August 20, 2019 at 7:12:50 AM UTC-4, Gary wrote:
>> wrote:
>>>
>>> People who cook always have carrots, celery onion, garlic. and several
>>> dried herbs... can't make decent chicken stock without a parsnip.
>>
>> A decent chicken stock contains only chicken and water unless you
>> are making it for a specific use. Toss in all these various
>> vegetables and spices, etc and it won't work for certain recipes.
>> You're making chicken stock to use in a recipe, not soup.
>
> I can't imagine a use for chicken stock where I wouldn't welcome
> the flavors of onions, celery, and carrots rounding out the flavor
> of the stock.
>
I can't either. Although I don't add garlic or parsnip to my chicken
stock, it contains at the very least onion, carrots and celery. I add a
bay leaf. And of course, salt & pepper.

> Could you suggest one of your uses where those flavors might be
> unwanted?
>
> Cindy Hamilton
>
Sounds like he's making chicken broth. There are uses for that.

Jill

On Tuesday, August 20, 2019 at 4:54:29 AM UTC-5, Cindy Hamilton wrote:
>
> On Monday, August 19, 2019 at 6:15:37 PM UTC-4, wrote:
> > On Monday, August 19, 2019 at 3:02:06 PM UTC-5, Sheldon wrote:
> > >
> > Looking at MY jar of BTB the ingredient list reads as:
> >
> > Chicken Meat including Natural Chicken Juices
> > Salt
> > Sugar
> > Corn Syrup Solids
> > Chicken Fat
> > Hydrolyzed Soy Protein
> > Dried Whey (Milk)
> > Flavoring
> > Disodium Inosinate and Guanylate
> > Turmeric
>
> Not only that, but even if BTB is mostly salt, why not use chicken-flavored
> salt instead of plain salt?
>
> Cindy Hamilton
>
I don't think any of the chicken bouillon cubes/pastes are completely salt free.
I'm just careful to not add any additional salt to any dish I'm making that
also has BTB added. It's been many years since I tried any of the cubes so I
imagine they are just as salty as they've always been.

jmcquown wrote:
>
> Sounds like he's making chicken broth. There are uses for that.

Definition of chicken broth is using the meat.
Definition of chicken stock is using the bones.

I usually use both the meat and bones.
This is why I always say I make chicken broth/stock.

Get it now?

On Tuesday, August 20, 2019 at 6:06:47 AM UTC-5, A Moose in Love wrote:
>
> On Monday, August 19, 2019 at 8:43:50 PM UTC-4, wrote:
> >
> > Give us the website for your cubes if it has one. Then we can use a translator
> > to see what the ingredients are.
>
> https://www.winiary.pl/produkt.aspx/...ogutek-winiary.
>
> I don't think that these are ingredients listed; they refer to nutritional value. For example, I put the first entry in google translate(Wartość energetyczna)and the result was energy value. I think that means calories. The second item translated into protein.
>
I took it to an online translator and the sol listed I suspect is salt. Yes,
it was translated into 32% salt per serving after reconstituted.

Original Polish text from their website:

Typowe
wartości odżywcze
Średnia wartość odżywcza produktu po przyrządzeniu w 100 ml
w 1 porcji (200 ml)
% RWS* w 1 porcji
Wartość energetyczna
5 kcal
10 kcal
1%
Białko
0,2 g
0,4 g
1%
Węglowodany
0,2 g
0,4 g
0%
w tym cukier
0,1 g
0,2 g
0%
TÅ‚uszcze
0,4 g
0,8 g
1%
w tym nasycone
0,3 g
0,6 g
3%
BÅ‚onnik
0,0 g
0,0 g
-
Sól
0,94 g
1,9 g
32%
*Referencyjna wartość spożycia dla przeciętnej osoby dorosłej (8400 kJ/ 2000 kcal).


English translation:

A typical
nutritional values
Average nutritional value of the product after cooking in 100 ml
in 1 serving (200 ml)
% Of the RWS in 1 serving
Energy value
5 kcal
10 kcal
1%
Protein
0.2 g
0.4 g
1%
Carbohydrate
0.2 g
0.4 g
0%
in the sugar
0.1 g
0.2 g
0%
Fats
0.4 g
0.8 g
1%
in the saturated
0.3 g
0.6 g
3%
Dietary fiber
0.0 g
0.0 g
-
Salt
0.94 g
1.9 g
32%
Reference value of consumption for the average adult (8400 kJ/2000 kcal).

On Tuesday, August 20, 2019 at 8:37:18 AM UTC-5, jmcquown wrote:
>
> If you're talking about Chris Kimball (bowtie boy, the founder of ATK),
> I think he's a tad weird. His show 'Milk Street' doesn't appeal to me
> at all. What gets me is he always seems skeptical of whatever his
> "guest chef" is preparing. When it comes time to taste it he looks like
> he's afraid they might be trying to poison him. LOL
>
> 'Milk Street' is touted as a teaching cooking show but it's not nearly
> as interesting as ATK. YMMV, of course.
>
> Jill
>
I think you nailed to a T. It's sorta, kinda, maybe interesting but not a
single thing they've cooked has inspired me to give it a try. Going through
2 dozen steps to try to recreate a dish he had in Hong Kong is not my idea of
an interesting and fun day in the kitchen.

On Tuesday, August 20, 2019 at 8:47:38 AM UTC-5, wrote:
>
> On Mon, 19 Aug 2019 17:40:47 -0700 (PDT), "
> > wrote:
>
> >But you didn't give your opinion on Better Than Bullion, you gave your opinion
> >ATK.
>
> so ?
>
I don't think anyone was interested in your opinion of ATK when we were
discussing bouillon. You can't be that dense.

On Tue, 20 Aug 2019 10:21:35 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I can't imagine a use for chicken stock where I wouldn't welcome
>> the flavors of onions, celery, and carrots rounding out the flavor
>> of the stock.
>>
>> Could you suggest one of your uses where those flavors might be
>> unwanted?
>
>I'll have to think on that and will get back to you but I was
>also talking about adding spices, herbs and in Sheldon's case, a
>parsnip. WTH is a parsnip anyway?
>
>Anyway, it's happened a few times especially when I used making
>stock to add a ton of carrots one time. That resulted in a
>carrot-overload of taste in everything I used the stock for.
>
>I suspect the plain normal mirepoix would be fine for most things
>but a true, basic chicken stock can't fail no matter what the
>recipe is. As I stated, you can always add those veggies to your
>recipe and just use plain chicken stock as just one more simple
>ingredient.
>
>Turkey stock is completely stand alone in taste. Nothing extra
>needed.

never add a bunch of carrots to anything. Carrots will make
stock/sauce very sweet.
Janet US

On Tuesday, August 20, 2019 at 8:48:27 AM UTC-5, wrote:
> On Mon, 19 Aug 2019 17:40:47 -0700 (PDT), "
> > wrote:
>
> >On Monday, August 19, 2019 at 6:51:42 PM UTC-5, wrote:
> >>
> >> On Mon, 19 Aug 2019 15:20:07 -0700 (PDT), "
> >> > wrote:
> >>
> >> What is funny is why I give my opinion I dont act condescending or
> >> even rude, I just give what I think...
> >>
> >But you didn't give your opinion on Better Than Bullion, you gave your opinion
> >ATK.
>
> sorry I did not think I would not have to include that it is not
> gluten free
>
It wasn't worth mentioning except by you and your imaginary gluten intolerance.
Notice I said imaginary as you've self diagnosed (you and Kuthe need to move
in together since both of you self diagnose and self medicate) your
'intolerance.' Nobody else but you two claim to know more than the medical
field.

jmcquown wrote:
>
> Of course I discarded all the seafood (never take a chance!) that had
> partially thawed.

Partially thawed? Why didn't you cook it all? You have to thaw it
to cook anyway. BS here, I suspect.

> IIRC I had a couple of chuck roasts, some steaks,
> lamb shanks on the top shelf of the freezer that were still frozen
> solid. I didn't throw those out.

Not frozen solid after 4 days, not true at all.

> Too bad I had to toss the ice-cream
> and the frozen bags of veggies were just a soggy mess and wouldn't
> tolerate re-freezing.

I eliminate most perishable foods for the season. Been there and
I know how long things last without power. I'll keep enough to
last a few days but no big collection. I stop saving all those
foods that you had to toss out. I lost nothing in 3 days without
power.

And I don't use bags of ice, I make large blocks of ice that last
much longer. They are only there to keep food cold longer. That's
what I do with the ice.

> I do have canned goods on hand "in case of hurricane". But I don't sit
> around worrying about hurricanes.

So do I Jill and I don't worry about hurricanes, I prepare for
them responsibly. The one time (about 15 years ago) that I lost
power for 3 days, I learned not to have a freezer full of
perishable food (unless you have a generator). That year, most of
my area lost power for over a week. I just happen to live in the
"fix this area first" zone.

I always have plenty of pantry food. That's just normal from
buying things when they go on sale.

On Tuesday, August 20, 2019 at 8:51:16 AM UTC-5, Ed Pawlowski wrote:
>
> On 8/20/2019 4:59 AM, Sqwertz wrote:
>
> > On Mon, 19 Aug 2019 19:55:02 -0400, jmcquown wrote:
> >
> >> On 8/19/2019 3:07 PM, wrote:
>
> >>> On Monday, August 19, 2019 at 1:50:29 PM UTC-5, wrote:
> >>>>
> >>>> On Mon, 19 Aug 2019 09:55:40 -0700 (PDT), A Moose in Love
> >>>> > wrote:
> >>>>
> >>>>> I bought a stewing hen for $1.88lb.CD. Total $3.85.
> >>>>
> >>>> Add mirepoix and turn down heat.
> >>>>
> >>>> instead of adding other chicken products add veggies and herbs...
> >>>>
> >>> I guess you missed this part of his post??
> >>>
> >> I guess he doesn't know what "mirepoix" means.
> >
> > I should have seen this coming before I posted.
> >
> > You have to admit, he makes a great punching bag. This is why he
> > posts "answers" on Quora all the time. Nobody can call him idiot as
> > there's no way to comment on what he writes. Which is just perfect
> > for the little shithead narcissist - he thinks he's providing this
> > great, profound service from his fount oif knowledge, but everybody
> > knows he's an idiot.
> >
> > https://www.quora.com/profile/Bill-Smith-502
> >
> >
> > -sw
> >
NAILED IT!!
>
> OMG Amazing
>
OMG H I L A R I O U S!!!

"U.S. Janet B." wrote:
>
> never add a bunch of carrots to anything. Carrots will make
> stock/sauce very sweet.

Yep, I learned that from experience. The cooked carrots were good
on their own and added to recipes but the broth/stock wasn't so
good for many uses.

Live and learn.

On Tue, 20 Aug 2019 07:58:43 -0700 (PDT), "
> wrote:

>On Tuesday, August 20, 2019 at 8:47:38 AM UTC-5, wrote:
>>
>> On Mon, 19 Aug 2019 17:40:47 -0700 (PDT), "
>> > wrote:
>>
>> >But you didn't give your opinion on Better Than Bullion, you gave your opinion
>> >ATK.
>>
>> so ?
>>
>I don't think anyone was interested in your opinion of ATK when we were
>discussing bouillon. You can't be that dense.

LOL if you only knew.. Oh wait you do know because I have already
talked about it.

Wow and you still talk to me like that. I wonder, what does that say
about you?

--

____/~~~sine qua non~~~\____

On Tuesday, August 20, 2019 at 10:07:10 AM UTC-5, Gary wrote:
>
> jmcquown wrote:
> >
> > Of course I discarded all the seafood (never take a chance!) that had
> > partially thawed.
>
> Partially thawed? Why didn't you cook it all? You have to thaw it
> to cook anyway. BS here, I suspect.
>
Well genius, let's suppose Jill had 3 pounds of shrimp, a pound or two of
scallops, a package of crab legs, and a few pounds of fish filets. After
she had cooked this feast where is she going to store it since she has no
power to run her refrigerator?? Do you really think she can consume all
that in one sitting??
>
> > IIRC I had a couple of chuck roasts, some steaks,
> > lamb shanks on the top shelf of the freezer that were still frozen
> > solid. I didn't throw those out.
>
> Not frozen solid after 4 days, not true at all.
>
Really? You've been peeking in Jill's freezer?? It's a fact that meats will
stay frozen solid if power is lost and the freezer well packed and the door
is not opened to check for thawing.

On Tuesday, August 20, 2019 at 10:15:36 AM UTC-5, wrote:
>
> Wow and you still talk to me like that. I wonder, what does that say
> about you?
>
It says about me that I know you're so full of yourself you can't stand to be
challenged on any subject.

You're welcome.

On 8/20/2019 11:05 AM, Gary wrote:
> jmcquown wrote:
>>
>> Of course I discarded all the seafood (never take a chance!) that had
>> partially thawed.
>
> Partially thawed? Why didn't you cook it all? You have to thaw it
> to cook anyway. BS here, I suspect.
>
Partially thawed and I wasn't prepared to cook it so I discarded it.
Better safe than sorry.

>> IIRC I had a couple of chuck roasts, some steaks,
>> lamb shanks on the top shelf of the freezer that were still frozen
>> solid. I didn't throw those out.
>
> Not frozen solid after 4 days, not true at all.
>
You'd be wrong about that. My freezer is very good and holding temp when
it isn't constantly opened.

>> Too bad I had to toss the ice-cream
>> and the frozen bags of veggies were just a soggy mess and wouldn't
>> tolerate re-freezing.
>
> I eliminate most perishable foods for the season. Been there and
> I know how long things last without power. I'll keep enough to
> last a few days but no big collection. I stop saving all those
> foods that you had to toss out. I lost nothing in 3 days without
> power.
>
You don't even know if there will be a power outage. I don't "collect"
food, my post was kind of about not buying a 10 lb. bag of chicken
parts. I wouldn't avoid buying them just because there might be a
hurricane.

> And I don't use bags of ice, I make large blocks of ice that last
> much longer. They are only there to keep food cold longer. That's
> what I do with the ice.
>
Okay, goody. Large blocks of ice. Glad that works for you.

>> I do have canned goods on hand "in case of hurricane". But I don't sit
>> around worrying about hurricanes.
>
> So do I Jill and I don't worry about hurricanes, I prepare for
> them responsibly. The one time (about 15 years ago) that I lost
> power for 3 days, I learned not to have a freezer full of
> perishable food (unless you have a generator). That year, most of
> my area lost power for over a week. I just happen to live in the
> "fix this area first" zone.
>FYI, this is not a contest.
> I always have plenty of pantry food. That's just normal from
> buying things when they go on sale.
>
Okay, so you buy a lot of cannned food. I get it.

Jill

On 8/20/2019 10:57 AM, wrote:
> On Tuesday, August 20, 2019 at 8:37:18 AM UTC-5, jmcquown wrote:
>>
>> If you're talking about Chris Kimball (bowtie boy, the founder of ATK),
>> I think he's a tad weird. His show 'Milk Street' doesn't appeal to me
>> at all. What gets me is he always seems skeptical of whatever his
>> "guest chef" is preparing. When it comes time to taste it he looks like
>> he's afraid they might be trying to poison him. LOL
>>
>> 'Milk Street' is touted as a teaching cooking show but it's not nearly
>> as interesting as ATK. YMMV, of course.
>>
>> Jill
>>
> I think you nailed to a T. It's sorta, kinda, maybe interesting but not a
> single thing they've cooked has inspired me to give it a try. Going through
> 2 dozen steps to try to recreate a dish he had in Hong Kong is not my idea of
> an interesting and fun day in the kitchen.
>
Yeah, and he doesn't look at all interested in trying these dishes.
Most of the time he looks like someone just made him taste a sour lemon.
Doesn't inpire me to try anything.

Jill

On 8/20/2019 8:01 AM, wrote:

> bob is that really you? I mean I heard it is not bob but ya never
> know...

Apparently, you'll never know. As usual, you've added nothing and have
not answered my question(s).

Also, yer "sine qua non" ("without which nothing.") does not work. It's
supposed to disappear in my reply. It does not.

The way it works, is, it's supposed to be two hyphens, followed by 1
space, NOT 2 spaces, followed by 2 hyphens. DUH!!

Yer outta here!

nb

On 8/20/2019 12:09 PM, notbob wrote:
> On 8/20/2019 8:01 AM, wrote:
>
>> bob is that really you? I mean I heard it is not bob but ya never
>> know...
>
> Apparently, you'll never know.Â* As usual, you've added nothing and have
> not answered my question(s).
>
> Also, yer "sine qua non" ("without which nothing.") does not work.Â* It's
> supposed to disappear in my reply.Â* It does not.
>
> The way it works, is, it's supposed to be two hyphens, followed by 1
> space, NOT 2 spaces, followed by 2 hyphens.Â* DUH!!
>
> Yer outta here!Â*
>
> nb
>
(laughing) Hi, notbob! No, you're not bob.

Jill

"Gary" wrote in message ...

Cindy Hamilton wrote:
>
> I can't imagine a use for chicken stock where I wouldn't welcome
> the flavors of onions, celery, and carrots rounding out the flavor
> of the stock.
>
> Could you suggest one of your uses where those flavors might be
> unwanted?

I'll have to think on that and will get back to you but I was
also talking about adding spices, herbs and in Sheldon's case, a
parsnip. WTH is a parsnip anyway?


LOLOL Delicious roasted, rubbish otherwise)))


Anyway, it's happened a few times especially when I used making
stock to add a ton of carrots one time. That resulted in a
carrot-overload of taste in everything I used the stock for.

I suspect the plain normal mirepoix would be fine for most things
but a true, basic chicken stock can't fail no matter what the
recipe is. As I stated, you can always add those veggies to your
recipe and just use plain chicken stock as just one more simple
ingredient.

Turkey stock is completely stand alone in taste. Nothing extra
needed.