Following up on things.
After my first post asking about the sugar bubble technique from the Martha Stewart magazines I got an email from Blair Fukumura (I love the interweb). He offered some valuable tips, and let me know he’s filming a show for Canadian Food TV – lucky Canadians. So, as soon as I have time (we’re talking perhaps March) I’m going to actually try to learn to blow sugar bubbles. Yay.
The College Inn chicken broth was as good as promised — it wasn’t too salty or chickeny and didn’t have a can taste to it, and yet wasn’t bland. Here is my disclaimer – I know nothing about taste testing broth, I was raised in a cup of noodles world.