Growing up (extremely) poor, those cubes were basically a meal. Dump one in a cup of hot water, throw in some ripped up pieces of almost-stale bread, dinner for a few cents.
Growing up (extremely) poor, those cubes were basically a meal. Dump one in a cup of hot water, throw in some ripped up pieces of almost-stale bread, dinner for a few cents.
If you go out for pho, ramen, or other broth-based meals, definitely take come cubes with you. If the broth is lackluster for whatever reason, mix up some both with a cube in a side dish and put...
If you go out for pho, ramen, or other broth-based meals, definitely take come cubes with you. If the broth is lackluster for whatever reason, mix up some both with a cube in a side dish and put it in.
this One place I love that is open 24/7 has amazing broth some days and average at best broth other days. Half a cube is a perfect fix. I also like everything a little saltier than most people,...
this One place I love that is open 24/7 has amazing broth some days and average at best broth other days. Half a cube is a perfect fix. I also like everything a little saltier than most people, which is how I got into this.
Not a lot of people do this, but more than you might assume — especially if you’re a night owl.
ha. that would be amazing. I've been to a few places that have an assortment of seasonings available, but never bouillon. One spot had this little caddy that was similar to a salsa / hot sauce...
ha. that would be amazing. I've been to a few places that have an assortment of seasonings available, but never bouillon. One spot had this little caddy that was similar to a salsa / hot sauce bar. A bit excessive, but still appreciated, especially for us folks who go out with friends and don't always get to pick the spot.
This would concern me. It’s one thing for a home cook to get really variable results, but I feel like a professional kitchen should be more consistent? Like if they can’t stick to a workflow on...
One place I love that is open 24/7 has amazing broth some days and average at best broth other days.
This would concern me. It’s one thing for a home cook to get really variable results, but I feel like a professional kitchen should be more consistent? Like if they can’t stick to a workflow on making a broth, are they sticking to a cleaning regimen?
the good vietnamese places around here are fairly consistent, but you can always tell who made it if you go there enough. With this specific place, if the wife makes it, it doesn't have as much...
the good vietnamese places around here are fairly consistent, but you can always tell who made it if you go there enough. With this specific place, if the wife makes it, it doesn't have as much star anise.
But outside of all of this -- its quite common for people who cook to take stuff to restaurants like this to tweak it to their liking, at least around here. We're a major, diverse city, but maybe this HOT TREND hasn't caught on elsewhere yet. You could be the first.
I don't have any issue with the MSG (which it seems is slowly coming back into fashion). What I don't like is the fact that, at least for the bullion cubes available in my supermarket, a literal...
I don't have any issue with the MSG (which it seems is slowly coming back into fashion). What I don't like is the fact that, at least for the bullion cubes available in my supermarket, a literal 1/3 of the label is unpronounceable chemical names.
Seems like it’s mostly salt, water, various amino acid salts (like MSG), and chicken parts. Definitely not as unpronouncable as most processed food. It’s really just the normal ingredients in a...
Growing up (extremely) poor, those cubes were basically a meal. Dump one in a cup of hot water, throw in some ripped up pieces of almost-stale bread, dinner for a few cents.
If you go out for pho, ramen, or other broth-based meals, definitely take come cubes with you. If the broth is lackluster for whatever reason, mix up some both with a cube in a side dish and put it in.
Why even go to a restaurant with sub-standard broth?
this One place I love that is open 24/7 has amazing broth some days and average at best broth other days. Half a cube is a perfect fix. I also like everything a little saltier than most people, which is how I got into this.
Not a lot of people do this, but more than you might assume — especially if you’re a night owl.
ha. that would be amazing. I've been to a few places that have an assortment of seasonings available, but never bouillon. One spot had this little caddy that was similar to a salsa / hot sauce bar. A bit excessive, but still appreciated, especially for us folks who go out with friends and don't always get to pick the spot.
This would concern me. It’s one thing for a home cook to get really variable results, but I feel like a professional kitchen should be more consistent? Like if they can’t stick to a workflow on making a broth, are they sticking to a cleaning regimen?
the good vietnamese places around here are fairly consistent, but you can always tell who made it if you go there enough. With this specific place, if the wife makes it, it doesn't have as much star anise.
But outside of all of this -- its quite common for people who cook to take stuff to restaurants like this to tweak it to their liking, at least around here. We're a major, diverse city, but maybe this HOT TREND hasn't caught on elsewhere yet. You could be the first.
I really dislike these because of the MSG.
What is the problem with MSG?
I'm not sure, it leaves a strange taste/sensation on my tongue.
I don't have any issue with the MSG (which it seems is slowly coming back into fashion). What I don't like is the fact that, at least for the bullion cubes available in my supermarket, a literal 1/3 of the label is unpronounceable chemical names.
Seems like it’s mostly salt, water, various amino acid salts (like MSG), and chicken parts. Definitely not as unpronouncable as most processed food. It’s really just the normal ingredients in a stock plus some umami flavorings and salts.