FeChef

Against my better judgement the 28oz can of whole baby clams was like $5USD at my local restaurant depot. To be fair, they did not taste "unpleasant" But they tasted bland. I salvaged the dish with anchovies and added a few tsp of Minors clam base. I now know better then to use any canned clams that do not list "ocean" or "sea" clams for future reference.

I usually buy either fresh clams or frozen clams and sea clam juice when i make linguine and clams. I bought a 28oz can of baby clams and the juice and the clams had literally no flavor at all. I am guessing they were farm raised or something, and le juice was just water and salt. Its good thing i had a tub of Minors Clam base, because it saved the dish. /rant

This is what is available at my local Asian market ( US ) https://www.amazon.com/Knorr-Chicken-Broth-Mix-Pack/dp/B007V47UBU/ref=sr_1_11?crid=1G7B07W3D5Y9D&dib=eyJ2IjoiMSJ9.L7z7EEoufgWoLEQ7TRcPgzrNIt7gzIPEsmYSa2FmlBi3QzdT_iR4q-1zxcdETfzkn9A9pe46hCJUfGn5gbTlRss1cUU6nm7Eg9ZtQVYoWr5Kh1O1aFdjLQ06FP0Gen5muGLx54Vi3knUTead83fszO6Bvnn-_5NhMzGT0cWI3hE9Ed4NiRgEYcMykk13xqNnu1LeL5250oNBLrUij9VujlsAG-lrtQ1T625lZHWUostz-N4HED-SWp-jl9l1Pok62Ivsvpl2uDUFNEvxHmcrHMH7RJtesOD-lFlIBwqZJ_Q.zUcEMAZzRqvRBwHYbqWv8r5d0wEQU9b_hA1qFOjPdLg&dib_tag=se&keywords=knorr%2Bchicken%2Bbouillon%2Bpowder&qid=1725590918&s=grocery&sprefix=knorr%2Cgrocery%2C101&sr=1-11&th=1 What makes me question is at the end of the ingredient list it says Caramel color. That is a red flag, or in this case, yellow flag.

I didn't want to make a thread about store bought chicken bullion so i figure this thread is close enough to ask. Has anyone ever bought the chinese version of Knorr chicken broth powder? I usually buy Lee Kum Kee. I don't know which is better, but i am curious if Knorr brand uses any coloring? I am trying to avoid the broth turning yellow. LKK chicken powder doesnt turn the broth yellow, but i want to try Knorr only if it doesn't aswell.

Negative. Just your run of the mill CB point on sale for $1.77/lb. No need to drop the total time, 70 minutes in the Instant pot was perfect for pastrami on rye with spicy brown mustard.

I add a nip or two of citric acid to my coffee. Gives it a slight tang.

Where's the beef? That recipe is all bone, no meat. Your basicly paying around $3/lb for bones with barely any meat on them.

Unfortunately i cant find a website to buy them. Seems these are only imported from Italy. I came across two sites, one is out of stock, and the other i almost ordered from but the site seems like a scam with no shipping option. I tried to order from the Company but the order link doesn't work.

Ah, thats it! Thanks man!

Thats more like a homemade version with no pronouced round pea pod shape. Its driving me nuts because they obviously exist but i can't find them anywhere.

Let me first say, i narrowed it down to "Capunti" But the homemade version looks nothing like the dried pasta version. Here is the shape.

I use wooden utensils on my non stick pots/pans. I have yet to find a plastic utensil worth a damn. EDIT: except for my metal tongs with silicone coating. If you want to consider that "plastic"

Thats actually a common dish that is served in US chinese Buffet's.

Seems this dish would be better suited for sous vide.

Now im hungry for some spare rib tips with black beans.