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Is Better Than Bouillon On The Ropes? |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 01 July 2020 at 01:02 |
As many of you know, there are several of us who have
lauded Better Than Bouillon to the skies.
Alas, I fear that’s over. Awhile back I opened a new jar of their Roasted Beef
flavor. It didn’t look right. The color was off, being an anemic brown instead
of the deep black I’m used to. And the consistency was grainy. Perhaps, I thought, they’d changed the formula, and
tried to use it. My spoon barely entered
the paste when it was stopped by something hard. Scraping away the paste, I encountered a
hard, white, plastic-like disc, which was like a cap covering the contents
about a quarter inch down. Turns out, this was a disc of hardened fat, about an
eighth of an inch thick. Not wanting to take a chance, I tossed it. Friend Wife went to the store to replace
it. The new jar, though lacking the
plastic disc, had the same pale color and grainy texture. I immediately emailed the company, explaining the
problem, and asking for an explanation. That was almost four months ago, and,
to date, I’ve not heard back from them. Now, I know the Covid thing has put everyone in the
weeds, and can understand delays from customer service people. But, when we’re talking about a potential
problem involving food safety, four months is unconscionable. I’ve stopped using BTB flavor bases altogether, as a
result, and have been searching for a replacement. One that, after limited use, I've been
pleased with is the kitchen Accomplice brand. These are more liquid-like than the paste type like
BTB. But they seem to be richer. Stock made from their chicken flavor had more
taste, and had the yellow I remember from my Mom’s home-made stuff. As a side benefit, it’s somewhat lower in sodium than
the BTB. I haven’t used the Kitchen Accomplice bases enough,
yet, to fully endorse them. But, so far, I’m happy with them. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Thanks for the heads up Brook...I'll have to check out that Kitchen Accomplice brand.
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Go ahead...play with your food!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Yes, thanks for the update! I'll definitely be on the lookout for the kitchen accomplice brand. I too have noticed that the chicken BTB that I always use has been a lot more granular. I hadn't notice a change in flavor, but I hadn't really been looking for it either. I like the idea of lower sodium for sure though.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Just keep in mind that the Kitchen Accomplice is a liquid, not the paste of BTB. So it takes twice as much; 2 teaspoons per cup as opposed to one. But the squeeze bottle claims the same number of servings as BTB, at a comparable or slightly lower cost.
I need to get over to their web site. Locally, only chicken and beef are available, but I'm confident there are others.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Haven't bought BTB lately (too pricey) but agree that it was about the best. Tone's Soup Bases were about the same. You might try them if you can find them. Used to be available at Sam's Club. Don't know if they still are. I lost access to SC years ago.
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Best,
Tom Escape to Missouri |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Good tip, Tom. I'll check it out next time we're at Sam's.
European friends swear by Knorr bases. But I've never seen anything but their cubes and powders here in the States. BTW, I checked the Kitchen Accomplice site, and they offer a vegetable base as well.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Anybody tried this? https://www.penzeys.com/online-catalog/chicken-soup-base/c-24/p-1628/pd-s |
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eaglssong
Scullery Servant Joined: 19 August 2020 Location: Arizona Status: Offline Points: 5 |
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Used the Kitchen Accomplice Chicken base yesterday for the first time in a crockpot meatball and veggie soup.
The soup was really good, and as much as I’ve been a big fan of BTB, the squeeze bottle and thinner consistency of the KA have converted me. Love the lower sodium as well. Thanks for putting me on to this stuff oh Historic Foodie brother of mine. You know I’m a huge fan of anything that makes my life easier.
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I’m a pothead (Instantpot that is)
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Haven't tried it, Melissa. But I've never heard anything but good about Penzey's products, so it's certainly worth a try.
Initially it seems more expensive than the others. But, apparently, it's more concentrated, so you use a lot less: 1/2-34 tsp for the Penzey's, vs. 1 tsp for the BTB, and 2 tsp for the Kitchen Accomplice. So it's probably a wash, money-wise. Glad it worked out for you eaglessong.
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But we hae meat and we can eat
And sae the Lord be thanket |
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