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 Post subject: Vecon
PostPosted: Fri Jun 15, 2012 7:15 am 
Kitchens Planning Manchester
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Does anyone ever use this product?

Someone gave me an unopened jar ages ago as they were allergic to something in it. It's been in my cupboard for years and every time I do a clear out I
wonder about chucking it and then don't, but remain too scared to use it. I haven't even opened it. PPK, help me to stop being such a baby. Can it be used just instead of normal stock?

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 Post subject: Re: Vecon
PostPosted: Fri Jun 15, 2012 9:22 am 
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It's disgusting. Throw it.

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 Post subject: Re: Vecon
PostPosted: Fri Jun 15, 2012 9:28 am 
Kitchens Planning Manchester
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Now you've made me want to try it.

The same thing happened when I ask about tinned tofu and Holley described as something like a malformed foetus.

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 Post subject: Re: Vecon
PostPosted: Sat Jun 16, 2012 2:32 am 
The Real Hamburger Helper
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You can use it just like normal stock but I found it to be quite strong and overly salty. I wouldn't recommend it.

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 Post subject: Re: Vecon
PostPosted: Sat Jun 16, 2012 2:43 am 
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Tar in a jar.

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 Post subject: Re: Vecon
PostPosted: Sun Jun 17, 2012 6:38 am 
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I quite like it.

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 Post subject: Re: Vecon
PostPosted: Tue Jun 19, 2012 3:59 pm 
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I've used it & found it's fine as a stock.


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 Post subject: Re: Vecon
PostPosted: Wed Jun 20, 2012 2:53 am 
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I have used it but it makes everything brown and the taste overwhelms everything else in your dish.

ETA that by "everything brown" I meant whatever you put it in, it doesn't have magical dying properties otherwise.


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 Post subject: Re: Vecon
PostPosted: Thu Jun 28, 2012 9:41 am 
Baking In The Flavor
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It's just stock :)

This lady uses it a lot in her recipes: http://parsleysoup.co.uk/

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 Post subject: Re: Vecon
PostPosted: Thu Jun 28, 2012 4:32 pm 
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I like it. It's super salty which I think is a good thing.


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