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• Posted Sunday, March 4, 2012, at 12:16 pm by Jim:

  I don't know if you've eaten in any of her restaurants, but if you had and she told you to try something new, I think you would. I bought her book and tried a few of the recipes, and I was delighted. I thought I had my stock-making skills down pat, so I didn't bother with the chicken stock recipe. Then one day, I decided to make it. UNBELIEVABLY BETTER! What makes it unique, in my opinion, is that the flavors are so pronounced; nothing halfway or watered down here. And adding the paste made a substantial and very positive difference. Kudos to Marjorie. And Paul!
• Posted Thursday, March 1, 2012, at 10:03 pm by mikenandrea:

  I dont think a good stock should have chicken paste or bouillan cubes addes.. otherwise why bother making fresh stock?