drjekel_mrhyde: Everyone but North Americans use it they should( in damn near everything)
olrasputin: Better than Bouillon
CoonAce: I have always used bouillon powder instead of salt.Iodized salt is good for ya though, we live in a radioactive soup.
McGrits: I use Knorr brand beef bouillon crystals for my carne guisada. It helps punch up the beef flavor since I use homemade salsa as a big part of the braising liquid. I'll use Maggi brand if I can't find Knorr.TFA mentioned dusting potatoes with it. I usually roast my potatoes , so would I dust them first or after cooking. I usually toss the potatoes in olive oil with salt, pepper and garlic before roasting. Sounds like I need to get me some potatoes and experiment.
Subtonic: Cube in a cup of hot water is good for flu or a hang over when you can't keep food down too.
vudukungfu: Yeah, better than bullion is your friend.
MusicMakeMyHeadPound: I use veggie bouillon in my taco seasoning. It's fantastic.Never thought about trying it in hummus before...
rosekolodny: olrasputin: Better than BouillonWhile back, I made vegetarian french onion soup with veggie Better Than Boullion, some Marmite, and a bit of bourbon. It was damn near perfect.
NuvvuNikki: rosekolodny: olrasputin: Better than BouillonWhile back, I made vegetarian french onion soup with veggie Better Than Boullion, some Marmite, and a bit of bourbon. It was damn near perfect.The veggie Better than Bouillon is really, really good. (the autolyzed yeast extract is basically MSG, without calling it MSG). I use it to boost flavour all the time (a 1/2 tsp and a bay leaf will improve almost every tomato dish). I prefer it to the chicken one... but we tend to have homemade chicken stock on hand for actual soup/broth purposes rather than a flavour punch.