Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

SpaghettiWestern

Question about dried bean varieties

Recommended Posts

Kayb and Heidih- you are both correct. I appologize for confusion- these are older symbols which I remember seeing in cookbooks when I was young, so I still use them in my notes (from which I copy-pasted the recipe before translating it to english).

 

Edited to add- Kayb, maybe disolving a small piece of boullion cube in the reserved cooking water before adding it to the dish would be OK substitute.


Edited by Wolf (log)

Share this post


Link to post
Share on other sites

I can't answer for the US, but in Canada you can find Vegeta at any Superstore in the seasonings section, near the bottled spices, Maggi, etc.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×