I thought I'd share a little French packaging icon, rather the equivalent Oxo, or the Golden Syrup tin, though nothing is as fine as a Golden Syrup tin.
KubOr. Essentially a stock cube. I am a stock cube user, I'll come clean. Mostly I use Lidl's chicken stock cubes, quite attractively packaged in their own right, in fact I rather like quite a lot of Lidl's packaging, it's got a rather homespun, old-fashioned and somehow slightly German look about it. Oh dear, not only am I sending my foody readers packing in disgust but also my greener ones, admitting a fondness for packaging ... and probably any German ones I might have too, who would probably not want anyone to think Lidl was representative of their cultural aesthetic.
But I also buy KubOr. Old sheet metal advertising plaques from the last century, (the one you and I were born in ) for KubOr grace the walls of many a Bobo Parisian home, I know because I had a subscription to 'Art et Decoration' once. Its design is bold, and unchanged for decades.
Lidl's chicken stock cubes have a soft, smooth flavour and texture, KubOr is actually quite rough, completely vegetarian, with a fair dose of celery salt about it and even a whiff of curry which is puzzling, though that may be just the processed celery taste. A little goes a long way, and they come in gold-wrapped double cubes. I don't use them a lot, but recently I have discovered a spin-off product which is giving me further guilty pleasure.
KubOr à saupoudrer. Sprinkle on KubOr. Magic, on roast chicken, with or without paprika, or risotto (or the lazy cheaty version which is really fried rice I often resort to), really.
There, it's out in the open. I am a culinary slob and a philistine.
Anyway, tomorrow I may post a photo of a year's supply of Bovril, which I don't actually use for cooking, for it has a separate destiny. Now I must go and serve roast chicken, with, guess what, chicken stock cubes within and Kubor without.
Read this and weep, oh arbiters of good taste! (Your quiz question, who was the original Arbiter of Good Taste? No cheating on Google, now. Clue Quo vadis)
I added as an intro to the last post a couple of quotes and links to friends whom I admire very much, and who I wanted to work into it but didn't at first.