Knorr and More

When I'm traveling overseas, I love visiting grocery stores, to see how they compare to and differ from what we have here, particularly in the area of products offered. One of the things I enjoy is seeing familiar brand names attached to products that reflect local tastes. While I've seen locally appropriate versions of everything from Pringles chips to Campbell's soups, the name I seem to see in more places than any other is Knorr. A few years ago, I began bringing home Knorr bouillon cubes in exotic flavors, and I've now got a teetering mountain of little packages -- so I figured I had better start using them. However, before they vanish off my shelf, I thought I'd record some of them. Fortunately, I've seen many of the ones collected in Asia on shelves in Asian grocers here, but I'm not sure I'll find some of the North African ones.

I just thought it would be fun to find out both what sorts of exotic flavor cubes others may have tried (and did you like them) and perhaps if there are others who are amused by bringing home alternative versions of familiar foods from their travels (or, alternatively, what of the familiar brands you've seen overseas had the most amusing alternative flavors -- I think often of the "wild consommé" Pringles in China).

Of the cubes I have, the two from Morocco are cilantro with coriander and garlic. From Europe, I have porcini mushroom cubes. From Asian wanderings I have tom yum, champong (seafood soup), stewed duck, and barbecue lemon grass. Half of these are actually Knorr brand.

What discoveries have you made? (Feel free to include things from local ethnic stores, as well as from your travels.)

I was simultaneously fascinated and horrified by Knorr's Polish version of spaghetti carbonara. I wonder how this compares with what Knorr markets in other countries.





The ingredients have little in common with traditional recipes.

Knorr products are nasty imho. MSG, etc, etc... is it that hard to make it from scratch?

I don't use a lot of Knorr products, but I grew up loving Knorr split pea soup, and Knorr mushroom soup was my first introduction to the porcini mushroom. I also loved the oxtail soup. Of course, when I was growing up, the only discussion of msg was commercials for Accent -- use more, and everything will taste better.

Thanks, Rene G, for showing the ingredients list. Aside from being unrelated to real carbonara, I'm always amused to read translations of things. Here, sauercreme, modificed starch, and curcuma are standouts. I keep thinking that, if I could make the right contacts, I could just travel around the world helping people polish their English.

Cynthia wrote:Here, sauercreme, modificed starch, and curcuma are standouts. I keep thinking that, if I could make the right contacts, I could just travel around the world helping people polish their English.

Don't overlook glutomate!

Cynthia wrote:While I've seen locally appropriate versions of everything from Pringles chips to . . .

Speaking of Pringles, at the holiday raffle I was lucky enough to come away with a tube of Euro-Pringles, jamon flavor no less (thanks, turkob!). They are made in Belgium, of all places. I gotta tell ya, those Belgians are geniuses when it comes to potatoes.



Pretty good graphics on this one. I love how the tissue-thin slices of jamon delicately float off the leg and magically merge with the waiting potato crisps.

Back to Knorr bouillon cubes, are there any flavors that are particularly recommended? For a while I was collecting odd flavors but never used more than a cube or two. I tossed the whole collection a few years ago when cleaning out my spice cabinet.

Hi,

I have Knorr cubes in tomato, ham and porcini mushroom flavors. The first two were purchased at a Mexican market and the last at a Polish market. I used to have a standing order to bring Italian porchini boullion for a friend who made risotto with it.

While the Spagetti Carbonara might appeal to people who have been lead into believing it is a variation of Fettucini Alfredo. Some Knorr packaged products are quite helpful in preparing a recipe, when you may not have (or want) all the spices. For instance, for under a dollar I buy either Knorr or Mama Sita's Tamarind Seasoning Mix for making Filippino Sour Soup aka Sinigang.

I am also quite pleased with the herbal vinaigrettes Knorr offers in one-salad-only packets. To a packet emptied into a salad bowl add three tablespoons each of water and olive oil. Mix enough to moisten the dry ingredients and let stand a few minutes to rehydrate. Add your lettuces, then toss for quite a nice salad. I have found them inexpensively at Bobak's. I also have a friend purchase quantities and mail them to me from Germany. I also make my own dressings, though this Knorr dressing has many very pleasant associations.

I bought once a non-Knorr kit for making bhal puri at home for around $3. I added boiled potato, chopped onion and cilantro to the mix, which was a generous appetizer for three people. I showed it to jygach who thought it was a sensible solution for a non-Indian household who might otherwise buy much more ingredients than may be worthwhile for a single event.

I have stopped buying Lipton onion soup mix this year. I was influenced by Hellodali who made Alton Brown's onion dip from scratch. I have dried onions on hand to sprinkle on rye bread slathered with onion dip. I learned it from my Grandmother who said it was a variation of her favored childhood treat: sour cream on rye bread.

Regards,

I've been collecting Knorr, Maggi, etc. cubes and pkgs for 30 yrs as I've travelled around the world. In France you can get veal cubes, all sorts of cubes for pasta, roast beef cubes, roast chicken, etc. German stuff is excellent—it *really* tastes like German. Knorr "Fix" for goulash, and oxtail soup are particularly useful, as are the various cream, brat, etc. sauces in a box. I use these all the time. In England you can get lamb cubes from Knorr that are actually quite good in stews, gravies, etc. I like the Italian porcini cubes. Thai tom yum cubes (as was mentioned), phô, mixed veggies, can be helpful as well.

Here in Montréal we can get several Chinese-style cubes (ham, pork,shitake etc.) in Asian markets, and several other types in Middle Eastern markets (mutton, hot chile).

I rarely use the cubes alone, but as a major element in my soup or sauce, they can be very useful. But you *have* to keep them in the freezer, them and the pkgs: they age rapidly at room temp.

Geo

Geo wrote: But you *have* to keep them in the freezer, them and the pkgs: they age rapidly at room temp.

Geo

Oops. Well, maybe I've had a few of mine too long to have them be reliable indications of what works. I have to keep reminding myself that the pantry is not an archive -- even if I did get those cilantro cubes in Fez.

Love the "jamon" Pringles, Rene G. Did they taste good? Reminds me a little of "Chicken in a Biscuit," which I remember being pretty tasty -- though the last time I had one was was probably in my early teens.

Don't know if they still make them, but I remembered that Knorr also made some very serviceable sauce mixes. Back when everyone I knew was single, and we had impromptu dinner parties at the drop of a hat, I used to always have several packages in the cupboard. One stick of butter and a few minutes, and you'd have a rich, tasty sauce. I think the béarnaise was the best. The Hollandaise was pretty good, but you needed to add lemon. They were probably 90 percent artificial ingredients, but they were fool proof and fixed in seconds.

Funny that Cathy2 would compare the carbonara to "a variation of fettucini Alfredo," because that thought struck me, too. Of course, what most people think of as fettucini Alfredo is something with a cream sauce, so I imagine anything with a cream sauce gets called Alfredo or carbonara. (Original fettucini Alfredo has no cream, just cheese and butter.)

And I must say, the thought of rye bread slathered with onion dip and sprinkled with onions is mighty appealing. I feel the need to go and try that before too long.

And Geo, thanks for the tip on lamb cubes in England. I hadn't even thought to look at the flavor cubes in the UK.

Not a local brand, but I did very much enjoy the roasted lamb potato chips I got in Newfoundland a couple of years ago. I also tried the cheddar and onion and Thai sweet curry chips. McCoys is the brand, should you encounter them in Canada. Almost frighteningly like what they're supposed to taste like. I'm sure some food scientist somewhere is happy with the essences he's created.

Good fun.

I thought y'awl would have a giggle looking at some of my 'collectibles'—only an LTHer would have French, Italian, Spanish, Chinese, German, Greek AND Polish bouillon cubes in one bag, eh?!







Geo

Geo, you're a culinarian after my own heart. Indeed. where else but LTH could one show off a spread like that and have people understand -- and identify.

We used to love the Knorr's packaged sauce mix for Red Bell Pepper Pesto. Sadly it's been discontinued.

I have a Knorr seafood mix I picked up in Shanghai, imported from Australia. Pretty good when mixed with sour cream for a dip.

I found a new one today (new to me anyway) -- though the "trip" was just to Garden Fresh. It's Knorr's Chipotle cubes. Can't wait to try these out next time a stew needs a little more flavor.