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.

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.

On Monday, August 19, 2019 at 1:31:12 PM UTC-4, 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.

I haven't seen BTB. I'm in Canada, maybe we don't get it up here, although I haven't looked at the local markets for it since I'm hooked on these bouillon cubes.

On Monday, August 19, 2019 at 12:35:16 PM UTC-5, A Moose in Love wrote:
>
> On Monday, August 19, 2019 at 1:31:12 PM UTC-4, 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.
>
> I haven't seen BTB. I'm in Canada, maybe we don't get it up here, although I haven't looked at the local markets for it since I'm hooked on these bouillon cubes.
>
It should be in the aisle with the bouillon cubes and it comes in a small
glass jar. There's also a beef variety plus many others such clam, lobster,
etc. I haven't seen the clam and lobster at my store but it can be ordered
online.

https://i.postimg.cc/HjGD6XWQ/Better-Than-Bullion.jpg

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.

--

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

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.

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.

--

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

On Monday, August 19, 2019 at 4:15:27 PM UTC-5, wrote:
> On Mon, 19 Aug 2019 12:13:43 -0700 (PDT), "
> > wrote:
>
> >> 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.
>
I was stating my opinion as well. Since mine differs from yours I guess I'm
not supposed to even utter a word, huh? And as far as "I've seen them pick
products that clearly are not the best or even second." Maybe not to YOU
but that doesn't mean everybody should bow to your opinion as nobody is forced
to bow to their opinion.

Funny how that works, isn't it?

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

> 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.
>
> --
>
> ____/~~~sine qua non~~~\____
>

Sounds like somebody ran into a bad batch of pickles or jam.....

On Mon, 19 Aug 2019 20:31:56 -0000 (UTC), Jinx the Minx
> wrote:

> 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.
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>>
>
>Sounds like somebody ran into a bad batch of pickles or jam.....


Pickles, funny you mentioned that. As far as a bad batch then no. I
have done some testing of my own with the small pickling cucumbers vs
the larger regular cukes. And guess what I found? Can I say that they
pickle identical? No, but the difference is so slight it is not even
worth an argument. The larger pickles seem to be a bit more firm and
will give you a (slightly) tougher bite. When I say slight if the
smaller pickles were a 100 as far as softness then the larger pickles
would be a 103. I had to use large numbers because using smaller
numbers makes the gap to broad. So in other words it is all media
hype.

The two cukes are virtually identical.

Ok and as far as jam well I did not make a bad batch it is just that I
wanted to go back to basics and produce a pure batch because it is
like I dont remember what the original tasted like. When I say
original I meant with out any spices. I use cinnamon and nutmeg as
spices. The last batch that I made I omitted the cinnamon and nutmeg
and it just was not as good. Granted all I need to do is as I open the
jars then I can just add some cin. and nutmeg but I will have to do it
a few times instead of doing it all at once.

--

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

On Monday, August 19, 2019 at 3:32:02 PM UTC-5, Jinx the Minx wrote:
>
> Sounds like somebody ran into a bad batch of pickles or jam.....
>
Reckon he's posting from the toilet??

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.

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 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~~~\____

> wrote:
> 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~~~\____
>

1. No herb is useless.
2. The water to vinegar ratios are calculated for safety and are based on
the acidity of the vinegar, not for your personal taste for botulism
infused foods.

On Tue, 20 Aug 2019 19:42:16 -0000 (UTC), Jinx the Minx
> wrote:

> wrote:
>> 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~~~\____
>>
>
>1. No herb is useless.
>2. The water to vinegar ratios are calculated for safety and are based on
>the acidity of the vinegar, not for your personal taste for botulism
>infused foods.

well lets see now. They used mustard seed, cloves, and a few others
that I can not remember off hand so your #1. is rendered moot.

and your #2 is just some crap that you decided to say to make yourself
look clever but it is not because you are not. You have No IDEA what
the ratios are that would be a safe environment for germ elimination.
You should also note that botulism first occurred when someone
incorrectly tried to pickle/preserve potatoes. So you have no idea how
that happened or what ratios were or were not used. So my advise would
be quit talking out of your ass and when you have some facts then
please present them and then we can discuss how they are wrong as
well.

--

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

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.

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.

wrote:

> golden Jewish penicillian

Yoose still got the clap Popeye?

In article >, says...
>
> Sheldon wrote:
>
> > golden Jewish penicillian
>
> Yoose still got the clap Popeye?
>

His skank Maexican wife gave it to him.

https://imgur.com/a/BTxhlbh LOL!

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 79ï½¢/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

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 79ï½¢/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.

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.

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 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 79ï½¢/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

Not only that, but even if BTB is mostly salt, why not use chicken-flavored
salt instead of plain salt?

Cindy Hamilton

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.

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

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.

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 Monday, August 19, 2019 at 6:55:43 AM UTC-10, 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.

I've never cooked a stewing hen. These days they aren't sold in stores. Beats the heck out of me where all the old hens go. My guess is that they go to some island somewhere to laze in the sunshine.

If I did have a stewing hen, I probably stick it in the pressure cooker and cook the shit out of it. Yeah, that's the ticket.

On Monday, August 19, 2019 at 12:44:32 PM UTC-5, dsi1 wrote:
>
> I've never cooked a stewing hen. These days they aren't sold in stores. Beats the heck out of me where all the old hens go. My guess is that they go to some island somewhere to laze in the sunshine.
>
> If I did have a stewing hen, I probably stick it in the pressure cooker and cook the shit out of it. Yeah, that's the ticket.
>
They don't usually let them reach that maturity after their peak laying days.
They head off to be made into chicken noodle soup, pot pies, etc.

On Monday, August 19, 2019 at 1:48:44 PM UTC-4, wrote:
> On Monday, August 19, 2019 at 12:44:32 PM UTC-5, dsi1 wrote:
> >
> > I've never cooked a stewing hen. These days they aren't sold in stores. Beats the heck out of me where all the old hens go. My guess is that they go to some island somewhere to laze in the sunshine.
> >
> > If I did have a stewing hen, I probably stick it in the pressure cooker and cook the shit out of it. Yeah, that's the ticket.
> >
> They don't usually let them reach that maturity after their peak laying days.
> They head off to be made into chicken noodle soup, pot pies, etc.

The stewing hens I get are very lean; not a whole lot of meat or fat, although some of the fat is nice and yellow. At our local farmers market, they sell necks and backs and also chickFeet. I missed out last Saturday, but maybe will purchase some this weekend.

On Monday, August 19, 2019 at 1:08:13 PM UTC-5, A Moose in Love wrote:
>
> On Monday, August 19, 2019 at 1:48:44 PM UTC-4, wrote:
>
> The stewing hens I get are very lean; not a whole lot of meat or fat, although some of the fat is nice and yellow. At our local farmers market, they sell necks and backs and also chickFeet. I missed out last Saturday, but maybe will purchase some this weekend.

My Walmart has 'chicken paws' in their meat case. Um, er, ah, I don't know
what to say when I see a pile of those.

But meet the Chicken Sisters!!

https://www.youtube.com/watch?v=d2kYAF6qw6I

"dsi1" wrote in message
...

On Monday, August 19, 2019 at 6:55:43 AM UTC-10, 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.

I've never cooked a stewing hen. These days they aren't sold in stores.
Beats the heck out of me where all the old hens go. My guess is that they go
to some island somewhere to laze in the sunshine.

We can hope)

If I did have a stewing hen, I probably stick it in the pressure cooker and
cook the shit out of it. Yeah, that's the ticket.

On Monday, August 19, 2019 at 9:13:45 AM UTC-10, Ophelia wrote:
>
> We can hope)
>
Those chickens deserve to have a life of ease on a private island, after all the service they did for man and breakfast.

https://www.youtube.com/watch?v=CPvjtUq9paA

"dsi1" wrote in message
...

On Monday, August 19, 2019 at 9:13:45 AM UTC-10, Ophelia wrote:
>
> We can hope)
>
Those chickens deserve to have a life of ease on a private island, after all
the service they did for man and breakfast.

https://www.youtube.com/watch?v=CPvjtUq9paA

==

Awwwwww

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. 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.


instead of adding other chicken products add veggies and herbs...

--

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

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??

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.

Jill

On Monday, August 19, 2019 at 7:55:08 PM UTC-4, 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.
>
> Jill

I didn't have bay leaf or other herbs; should have bought parsley. As for the 'mirepoix' thing, maybe I should have stated 'aromatics'; 'aromatic veggies'?