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Soups & Stocks

Demi-Glace Gold (Classic French Demi-Glace) 1.5 oz.

from: JR Mushrooms & Specialties


: :This traditional base is made in the old world methods of the famous French chef Escoffier from brown stock and Sauce Espagnole. The 30-hour reduction process ends up with a base that has a beautiful shine, taste and texture. Use this for lamb and beef dishes. It also adds a beautiful flavor profile to Bolognese paste sauce.

Three-Pack of Fish Bouillon

from: Gallina Blanca


: :Five or six cartons of frozen broth at a fine food store can cost quite a bit if you are making soup or paella. So now you can get fish bouillon cubes, direct from Spain. When you want to make a rich broth for your seafood recipes, try this as a starter -- you will have the aroma of the ocean wafting from your kitchen.

Women's Bean Project Sarah's Spicy Split Pea Soup

from: Women's Bean Project


: :

Women's Bean Project Toni's 10 Bean Soup

from: Women's Bean Project


: :

Women's Bean Project Firehouse #10 Hot Chili

from: Women's Bean Project


: :

Smoked Scallop Lobster Bisque, One Quart

from: Hancock Gourmet Lobster Company


: :Our Smoked Scallop Lobster Bisque is unlike any you have tried, a perfect balance between the taste of smoked Maine Scallops and Maine Lobster, a rich, complex taste that immediately brings to mind a meal eaten at a seaside wharf in Maine. Truly unique.

Bisto Gravy Powder 250g

from: Pakco (Pty) Ltd


: :Bisto makes the perfect gravy

Hon-Dashi (Bonito Fish Soup Stock) - 5.28 oz.

from: Imported


: :Use to prepare various Japanese soups & bases. Includes 3 individual packets.

Hon-Dashi (Bonito Fish Soup Stock) - 2.29 oz.

from: Imported


: :Use to prepare various Japanese soups & bases. Includes 3 individual packets.

Duck Fat by Rougie

from: Gourmet Food Store


: :Brighten any recipe that needs a touch of flavor. Duck fat can substitute butter or oil in any preparation even the simplest ones, like French fries. Can be stored at room temperature and refrigerate once opened.



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Shopping  Created at Tue Oct 7 07:02:03 2008