favorite store bought broth/stock/bouillon UPDATE #38

[The Walk of the Penguin Mich]

For those that freeze their stock, I’ve frozen them in containers you get soup in from Chinese restaurants.  You can get them from Amazon, 48/$16.  They stack nicely, and are so cheap that if I’m sharing with neighbors, I use them not planning on getting them back.  I normally get the 16 oz ones.  

[NastyWoman]

Oct 4, 2020 13:10:37 GMT -5 tractor said:

Every time I read the title to this thread I see Bourbon, not bullion and I get excited. 🙂😞

Well bullion is fun to discuss too, and provided you have enough of it, you could sell it to fly anywhere in the world on a private plane. Though I must admit that I would not know where to start to sell it...not a problem since I don't have any 

[irishpad]

Oct 3, 2020 23:54:18 GMT -5 NastyWoman said:

Oct 3, 2020 23:41:01 GMT -5 The Walk of the Penguin Mich said:

If you have a Costco membership, they carry it and it’s about half the cost of the grocery store for a bigger container.

And it is on sale

So I made a Costco run today and got a container of both chicken and beef Better than Bullion.   I was going to come on here and ask how much you use than saw that right on the lid of the containers it says "One tsp = 1 cube of bullion =  8 oz of stock/broth."   Question answered.   It helps to read sometimes.  lol   

[The Walk of the Penguin Mich]

I am waiting for an order from More than Gourmet that was recommended upthread.  I ordered mushroom, seafood and lamb stock.  I’m curious to see how it is before I place a larger order.  Making seafood stock for my chowder is a pain in the butt.

[irishpad]

Oct 9, 2020 22:48:34 GMT -5 The Walk of the Penguin Mich said:

I am waiting for an order from More than Gourmet that was recommended upthread.  I ordered mushroom, seafood and lamb stock.  I’m curious to see how it is before I place a larger order.  Making seafood stock for my chowder is a pain in the butt.

Ohh Ohh, totally off topic.   The first time I had Ciopinno was in your area.   SOOOOOOOOO good with the fresh seafood.  

[The Walk of the Penguin Mich]

Oct 9, 2020 23:05:42 GMT -5 irishpad said:

Oct 9, 2020 22:48:34 GMT -5 The Walk of the Penguin Mich said:

I am waiting for an order from More than Gourmet that was recommended upthread.  I ordered mushroom, seafood and lamb stock.  I’m curious to see how it is before I place a larger order.  Making seafood stock for my chowder is a pain in the butt.

Ohh Ohh, totally off topic.   The first time I had Ciopinno was in your area.   SOOOOOOOOO good with the fresh seafood.  

Ok, I am going to break down and make chowder tomorrow.  It’s supposed to be a rainy, crappy day, so a good day for soup.  Will have to see what seafood is available as to whether just clam or seafood chowder.

[nittanycheme]

Oct 9, 2020 22:48:34 GMT -5 The Walk of the Penguin Mich said:

I am waiting for an order from More than Gourmet that was recommended upthread.  I ordered mushroom, seafood and lamb stock.  I’m curious to see how it is before I place a larger order.  Making seafood stock for my chowder is a pain in the butt.

Have you received your order and tried it yet?  Just wondering if I should go for the other types too.

[The Walk of the Penguin Mich]

Oct 21, 2020 16:26:43 GMT -5 nittanycheme said:

Oct 9, 2020 22:48:34 GMT -5 The Walk of the Penguin Mich said:

I am waiting for an order from More than Gourmet that was recommended upthread.  I ordered mushroom, seafood and lamb stock.  I’m curious to see how it is before I place a larger order.  Making seafood stock for my chowder is a pain in the butt.

Have you received your order and tried it yet?  Just wondering if I should go for the other types too.

Received it, not yet tried it.  I bought the mushroom stock for mushroom risotto.  Lamb for lamb stew, and seafood stock for chowder.  
It is not inexpensive.  I think my order (2,2,4 respectively) cost over $50.

[Tiny]

I'm resurrecting this old thread.

Yesterday, I finally made veggie broth from scratch (without a recipe) using up the "trimmings" I had saved in the freezer (potato skins, onion tops/bottoms/skins, garlic cloves past their prime but not growing, some celery leaves). I had frozen parsley sprigs, a turnip, part of a parsnip all left over from the holiday cooking. I added in a handful of frozen broccoli cuts (from the grocery) and a handful of cut up baby carrots. I added thyme, marjoram, a bay leaf, peppercorns and salt. I added some homemade "rosemary salt" as needed after the initial "oh maybe about 2 tsps" of salt that I added to the pot (about 4 quarts of water and veggies).

It is wonderful.

I added notes to the "hoity toity" vegetable broth/stock recipe I have with what I did with the "scraps" I pulled together. There is no need for the "hoity toity" veggie broth recipe (which calls for juniper berries and fennel and other stuff I don't typically have on hand.)

Thank you all for your tips and 'clues' as to the actual meaning of "you just put whatever you have in a pot with water and it's soup" really means. I'm not always the brightest bulb when it comes to this stuff.

Also I'm wondering how those of you who tried different bouillions or other soup starters made out? Did you like the product(s)?

(I hear Trader Joe's has a container of pre made "mirepoix" in the refrigerated section that's useful if you don't normally have the fixings for it at home...haven't tried it yet but may pick some up the next time I'm in TJs. )

[daisylu]

Thanks, Tiny. This reminded me that I tried something new recently. I drink my own homemade bone broth daily, and had recently ordered a powdered instant version in case there were days where I had none on hand. I found one where I understood what all of the ingredients were, and ordered a bag of beef and a bag of chicken.While I have not drank them on their own, I have used them in recipes calling for a cup or 2 of beef or chicken stock and the dishes came out so much richer than when I had used store bought stocks in the past.

Bare Bones Bone Broth