Vegetable broth vs. vegetable broth.

In article said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

But which one tastes better?

The SF Chron thinks that KB does, although they rated another brand from
TJ's even higher:

http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2005/01/19/
FDG7VARD7H1.DTL

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel said:

In article said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

But which one tastes better?

Exactly. It's not a numbers game. What matters is _which_ veggies and
how do their flavors marry. (I have no opinion on veggie stocks
because I use chicken stock for most things. The TJ organic chicken
stock is quite good, though not as good as mine, naturally). -aem

"aem" <[email hidden]> wrote in news:1140465743.275434.128890
@g43g2000cwa.googlegroups.com:

Quoted message said:

Quoted message said:

But which one tastes better?

Exactly. It's not a numbers game. What matters is _which_ veggies and
how do their flavors marry. (I have no opinion on veggie stocks
because I use chicken stock for most things. The TJ organic chicken
stock is quite good, though not as good as mine, naturally). -aem

Agreed but the Trader Joe's chicken stock has 600+ g sodium. For my blood
pressure that's just too much in one cup of stock.

I just joined in on alt.support.diet and I'm almost drowning in nutrients
and numbers.

Andy

Dan Abel <[email hidden]> wrote in news:dabel-F45661.11575520022006@nnrp-
virt.nntp.sonic.net:

Quoted message said:

But which one tastes better?

You have a point there, but your hair conceals it. <VBG>

Andy

In article said:

"aem" <[email hidden]> wrote in news:1140465743.275434.128890
@g43g2000cwa.googlegroups.com:

Quoted message said:

Quoted message said:

But which one tastes better?

Exactly. It's not a numbers game. What matters is _which_ veggies and
how do their flavors marry. (I have no opinion on veggie stocks
because I use chicken stock for most things. The TJ organic chicken
stock is quite good, though not as good as mine, naturally). -aem

Agreed but the Trader Joe's chicken stock has 600+ g sodium. For my blood
pressure that's just too much in one cup of stock.

I just joined in on alt.support.diet and I'm almost drowning in nutrients
and numbers.

Just cut it 50% with water. That'll cut that number in half!

:-)

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article said:

"aem" <[email hidden]> wrote in news:1140465743.275434.128890
@g43g2000cwa.googlegroups.com:

Quoted message said:

> But which one tastes better?
>
Exactly. It's not a numbers game. What matters is _which_ veggies
and how do their flavors marry. (I have no opinion on veggie
stocks because I use chicken stock for most things. The TJ organic
chicken stock is quite good, though not as good as mine,
naturally). -aem

Agreed but the Trader Joe's chicken stock has 600+ g sodium. For my
blood pressure that's just too much in one cup of stock.

I just joined in on alt.support.diet and I'm almost drowning in
nutrients and numbers.

Just cut it 50% with water. That'll cut that number in half!

:-)

Stop making sense!???

Andy

In article said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

Andy

Low sodium V-8 juice.......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article said:

"aem" <[email hidden]> wrote in news:1140465743.275434.128890
@g43g2000cwa.googlegroups.com:

Quoted message said:

Quoted message said:

But which one tastes better?

Exactly. It's not a numbers game. What matters is _which_ veggies and
how do their flavors marry. (I have no opinion on veggie stocks
because I use chicken stock for most things. The TJ organic chicken
stock is quite good, though not as good as mine, naturally). -aem

Agreed but the Trader Joe's chicken stock has 600+ g sodium. For my blood
pressure that's just too much in one cup of stock.

I just joined in on alt.support.diet and I'm almost drowning in nutrients
and numbers.

Andy

It's next to impossible imho to find any canned stock/broths that are
low in sodium and not rediculously high in price.

I either make my own, or use V-8 juice.
V-8 makes a low sodium juice that really IS low sodium, and is an
excellent soup base.

In fact, it's quite tasty by itself, heated, and used as a soup.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

It's next to impossible imho to find any canned stock/broths that are
low in sodium and not rediculously high in price.

I either make my own, or use V-8 juice.
V-8 makes a low sodium juice that really IS low sodium, and is an
excellent soup base.

In fact, it's quite tasty by itself, heated, and used as a soup.

Om,

Thanks again for sharing the magic!

All the best,

Andy

In article said:

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

It's next to impossible imho to find any canned stock/broths that are
low in sodium and not rediculously high in price.

I either make my own, or use V-8 juice.
V-8 makes a low sodium juice that really IS low sodium, and is an
excellent soup base.

In fact, it's quite tasty by itself, heated, and used as a soup.

Om,

Thanks again for sharing the magic!

All the best,

Andy

Hope it works for ya! :-)
Anytime I can save $$$, it's a good thing!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Andy said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

Andy

IMO the fine meshed 'sieve' of the old kitchens is so seriously
underrated as to be completely forgotten in these days of food
processors and such.

One way of getting a very fine veggie stock is to strain the stock
through the sieve and press on the veggies so as to squeeze out as much
moisture in the cooked veggies as possible.

Some 'old school' recipes call for the 'sieving' of those veggies,
rubbing them through the metal mesh of the sieve to turn them into a
very fine puree that is added to the stock, i wont go this far,
preferring to add fresh veggies to the stock and barely blanch them
before serving.
---
JL

In article <[email hidden]>,

Joseph Littleshoes said:

Andy said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

Andy

IMO the fine meshed 'sieve' of the old kitchens is so seriously
underrated as to be completely forgotten in these days of food
processors and such.

One way of getting a very fine veggie stock is to strain the stock
through the sieve and press on the veggies so as to squeeze out as much
moisture in the cooked veggies as possible.

Some 'old school' recipes call for the 'sieving' of those veggies,
rubbing them through the metal mesh of the sieve to turn them into a
very fine puree that is added to the stock, i wont go this far,
preferring to add fresh veggies to the stock and barely blanch them
before serving.
---
JL

I'll pressure cook veggies after slicing them into medium slices, then
just drop them into a screen strainer and mashthem down to get all the
juice. I'll then discard those, and add fresh veggies to the stock, then
cook them lightly.

If I want to extract the "mush" for a creamy type soup, I use the
Victorio strainer. :-) Those that don't own one of those can use a China
Cap.

I freeze the tough stems that I break off of asparagus prior to cooking
them. The frozen ones come out of the freezer nice and soft. I pressure
cook those, then run them thru the victorio to get all that lovely
asparagus mush to make a cream of asparagus soup.

I add fresh chopped, tender asparagus to that for texture. ;-d

It's a lot of work, I don't do it very often.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Joseph Littleshoes said:

Andy said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Quoted message said:

Quoted message said:

Trader Joe's with more veggies (flavor) for less $$$. A "NO

BRAINER."

Quoted message said:

Quoted message said:

Andy

IMO the fine meshed 'sieve' of the old kitchens is so seriously
underrated as to be completely forgotten in these days of food
processors and such.

One way of getting a very fine veggie stock is to strain the stock
through the sieve and press on the veggies so as to squeeze out as

much

Quoted message said:

moisture in the cooked veggies as possible.

Some 'old school' recipes call for the 'sieving' of those veggies,
rubbing them through the metal mesh of the sieve to turn them into a

Quoted message said:

very fine puree that is added to the stock, i wont go this far,
preferring to add fresh veggies to the stock and barely blanch them
before serving.
---
JL

I'll pressure cook veggies after slicing them into medium slices, then

just drop them into a screen strainer and mashthem down to get all the

juice. I'll then discard those, and add fresh veggies to the stock,
then
cook them lightly.

If I want to extract the "mush" for a creamy type soup, I use the
Victorio strainer. :-) Those that don't own one of those can use a
China
Cap.

I wonder if that would be the same thing as what i call a 'food mill' a
sauce pan like thing with a conical strainer in the bottom and a blade
that is turned in the pan, cranked by hand to mash veggies and extract
juices. I used to use this on blanched veggies for various creme soups
and sauces but now a days use my mini prep food processor.

Quoted message said:

I freeze the tough stems that I break off of asparagus prior to
cooking
them. The frozen ones come out of the freezer nice and soft. I
pressure
cook those, then run them thru the victorio to get all that lovely
asparagus mush to make a cream of asparagus soup.

There stock pot material for me, in season

Quoted message said:

I add fresh chopped, tender asparagus to that for texture. ;-d

It's a lot of work, I don't do it very often.

Me either, i have cut way back on my cooking over the last 3 years.
Course that does leave me more time to talk about it.---
JL

Quoted message said:

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Andy said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

I tend to buy Pacific brand as it is more carrot-onion and less
tomato-y than others. I, too, have to keep track of salt - I forget
what it is, but IIRC, it's on the low side.

-L.

Joseph Littleshoes <[email hidden]> wrote in news:43FAA3A9.4352ED64
@pacbell.net:

Quoted message said:

I wonder if that would be the same thing as what i call a 'food mill' a
sauce pan like thing with a conical strainer in the bottom and a blade
that is turned in the pan, cranked by hand to mash veggies and extract
juices. I used to use this on blanched veggies for various creme soups
and sauces but now a days use my mini prep food processor.

It's called either a food mill or a foley mill. I use it for finishing pea
soup and making mashed potatoes.

Andy

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Joseph Littleshoes <[email hidden]> wrote in news:43FAA3A9.4352ED64
@pacbell.net:

Quoted message said:

I wonder if that would be the same thing as what i call a 'food mill' a
sauce pan like thing with a conical strainer in the bottom and a blade
that is turned in the pan, cranked by hand to mash veggies and extract
juices. I used to use this on blanched veggies for various creme soups
and sauces but now a days use my mini prep food processor.

It's called either a food mill or a foley mill. I use it for finishing pea
soup and making mashed potatoes.

Andy

And, what a mess to take apart and clean. Mine is sitting in storage. I'll
use it, but mainly for skinning tomatoes; now that IS a mess. It's been
years.
Dee Dee

In article <[email hidden]>,

Joseph Littleshoes said:

Quoted message said:

I'll pressure cook veggies after slicing them into medium slices, then

just drop them into a screen strainer and mashthem down to get all the

juice. I'll then discard those, and add fresh veggies to the stock,
then
cook them lightly.

If I want to extract the "mush" for a creamy type soup, I use the
Victorio strainer. :-) Those that don't own one of those can use a
China
Cap.

I wonder if that would be the same thing as what i call a 'food mill' a
sauce pan like thing with a conical strainer in the bottom and a blade
that is turned in the pan, cranked by hand to mash veggies and extract
juices. I used to use this on blanched veggies for various creme soups
and sauces but now a days use my mini prep food processor.

I think it's a little different.
It's also suitable for making jelly as it'll extract pure juice,
removing skins and seeds. Mom used it for wild grapes and dewberries as
well:

http://www.kitchenemporium.com/cgi-bin/kitchen/prod/vw200.html

It's awesome for tomatoes as it not only will skin them for you, it'll
de-seed.

Quoted message said:

Quoted message said:

I freeze the tough stems that I break off of asparagus prior to
cooking
them. The frozen ones come out of the freezer nice and soft. I
pressure
cook those, then run them thru the victorio to get all that lovely
asparagus mush to make a cream of asparagus soup.

There stock pot material for me, in season

That works too. :-)
'specially when they drop below $2.00 per lb.
As you said, in season.

Quoted message said:

Quoted message said:

I add fresh chopped, tender asparagus to that for texture. ;-d

It's a lot of work, I don't do it very often.

Me either, i have cut way back on my cooking over the last 3 years.
Course that does leave me more time to talk about it.---
JL

I keep it simple during the week, and save more complex stuff for
weekends, or vacation time.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Joseph Littleshoes said:

Quoted message said:

I freeze the tough stems that I break off of asparagus prior to
cooking
them. The frozen ones come out of the freezer nice and soft. I
pressure
cook those, then run them thru the victorio to get all that lovely

Quoted message said:

Quoted message said:

asparagus mush to make a cream of asparagus soup.

There stock pot material for me, in season

That works too. :-)
'specially when they drop below $2.00 per lb.
As you said, in season.

"In season" we often get the asparagus for anything from 69 cent to 1
dollar a pound around here from local truck farms.

I was never particularly impressed with asparagus, as an excuse to make
a hollandaise it is admirable but otherwise...while it has IMO a good
flavour, it is too, too delicate to impress me.

I make it a lot in season as it is one of the 'elderly relatives'
favourite foods, probly my favourite way is very lightly blanched in
boiling, seasoned vinegar. Then cooled immediately and used as an
ingredient in a pasta salad with a vinaigrette dressing. Not to bad in
a cheese omelette either.

They have, when almost raw a very good texture.

Quoted message said:

Quoted message said:

Quoted message said:

I add fresh chopped, tender asparagus to that for texture. ;-d

It's a lot of work, I don't do it very often.

Me either, i have cut way back on my cooking over the last 3 years.
Course that does leave me more time to talk about it.---
JL

I keep it simple during the week, and save more complex stuff for
weekends, or vacation time.

I have recently started cooking stir fried dishes, very quick, very
good, and very simple.

Last knight after cooking a whole onion cut into large dice in dark
sesame oil till the onion was lightly browned i added cut up raw breast
of chicken, cooked this till almost 3/4 done, and added cut up broccoli
and green pepper, 2 cloves of mashed garlic & cooked till the chicken
was done and the veggies lightly sautéed.

Having warmed the previously cooked rice noodles and plated them, i
sprinkled a few drops of sesame oil over the noodles, added the meat and
veggie mix on to the top of the noodles and over that sprinkled some of
this new mushroom flavoured "dark" soy sauce (best soy sauce i have ever
had "pearl river bridge" brand). I encouraged the 'elderly relative' to
toss her noodles and meat mix to combine all the ingredients and it was
superb.

I have been asked to add this to the repertoire, and tonight i am going
to do the same thing but am soon going out to get some ginger root and
more garlic, probly some cauliflower and more sweet peppers. I shall
purchase some "5 spice" mix and look at other condiments and spices
readily available in my area.

I already use a commercial "banana sauce" and a very nice garlic chilli
sauce. The banana sauce is the ""elderly relatives" favourite as she
has a pronounced sweet tooth and the banana sauce is a sweet hot sauce,
though very mild for a 'hot sauce'.

I want to do beef this way but severely limit my intake of red meats. I
have a whole tilapia in the freezer and am thinking some fish done this
way will be very good.

But above every thing else including the really wonderful flavours, this
is for me an easy and quick way of making very good food. I have
mentioned here before, a recent disability of the last few years that
makes it difficult for me to stand, and so this quick cooking of good
fresh foods is especially appealing to me.

Im 'flying by the seat of my pants' here and really should purchase a
good Asian cook book.

More often than not i keep a sharp eye out for what the Asians in our
local "Chinatown" are buying and follow suit and improvise.

I recently discovered a Chinese butcher that makes "sausages" which i am
assured are traditionally spiced according to Chinese methods, i am most
anxious to try them.
---
JL

Quoted message said:

--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Andy said:

At Trader Joe's today.

Kitchen Basics had 5 vegetables in theirs for $2.49.

Trader Joe's had 8 and more seasonsing and organic for $1.99

All other nutrients were equal. Sodium 300mg/1 cup. Boo-hiss.

I bought my bifocals and could actually read the nutrition labels.

Trader Joe's with more veggies (flavor) for less $$$. A "NO BRAINER."

Andy

Hmmm, you're talking about store-bought vegetable broth. I'd say the no
brainer would be to make your own. Quite often vegetable discards such as
carrot tops, various greens, broccoli stems, pieces of carrot, etc. have
been discussed to toss into a pot to with water make broth or stock.
Pepper, salt, some selected herbs and you have more than just a can or two
of broth for less than whatever that is at Trader Joe's.

But then again, see, I don't have Trader Joes or Kitchen Basics stores here,
so once again we're talking about what is available vs. what you might run
out and buy in a can of or a carton.

Jill