Rude Foodie Ep. 9: Boullion, and Herman Cain

Okay, so I dipped back into rantville for a sec, Sue me.

If you have things the freak you out about preparing, eating, ordering, or shopping for food, just ask and I'll throw up a video. Contact me at:

http://www.twitter.com/rudefoodie or
http://formspring.me/rudefoodie
http://www.facebook.com/rudefoodie

You can also join my LIVE streaming fun & Q & A webcast at:
http://www.vokle.com/series/19282-rude-foodie

Category:

Howto & Style

Tags:

• Pipistrello
• Rude
• Foodie
• Food
• Questions
• Answers
• Cooking
• Eating
• Drinking
• Ordering
• Shopping
• Restaurant
• Bistro
• Simple
• Tips
• boullion
• herman cain
• El mejor vlogger
• de
• San Juan
• Puerto Rico

[vclamp]

Apparently, using a boullion cube to make chicken stock does not upset PETA as much as tossing a live chicken into a pot of boiling water. 

[Pipistrello]

@vclamp *write down video idea* Thanks!

[MentholSnuff]

Here in the UK, Knorr have also started producing "Stock-Pots" which are concentrated stock "gels". They're available for beef, chicken, fish and vegetable stock. A bit more expensive than the cubes though although they're richer and less salty.

[Pipistrello]

@MentholSnuff Chef Marco White was featured in commercials here for that product. It has another name here.

[TheZomba1965]

sodium.

[Pipistrello]

@TheZomba1965 Diverticulitis

[sunsetlover]

strange but I used to suck on a cube when I was young dumb and full of cum and that was a treat for me... I know stupid

[KiddsockTV]

I figured u would have used guano.

[Cambenora]

Cat poop soup...

[angrywhenroused]

@Gump1147 the thing with most people is they put to much flour into the roux you should have equal amounts of flour and fat. In the correct amounts the Roux should be just enough to prevent the fat separating from the flour, soft not dry, oh and don't use margarine it has more water in than butter

[TheZomba1965]

"It binds me!"