Getting Ready to make 3rd Penzey's Order

In article <[email hidden]>,

DRB said:

Hi Everyone,

I'm getting ready to make my third order from Penzeys. Of the seasoning blends, in the past I've
ordered Fox Point, the Crouton Seasoning/Sandwhich sprinkle, and Brady Street Cheese Sprinkle, all
of which I love. I've also tried the Galena Street and the Ozark, which were both just kind of ok,
IMO. This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes Herbes, Pork Chop
Seasoning, Bicentenial Rub, and the Fajita seasoning. I was interested in hearing what people
thought about these and if anyone had anything else they would suggest trying. The little jars are
so inexpensive, I figure that I can try stuff out without investing too much money... Also, is
their new 4S season salt anything special, or would I be just as well to stick with Lawry's
seasoned salt?

Thanks, DRB

I can only comment on Old World, which I love. I add a little to greens before sauteing. Also, try
liberally seasoning a pork tenderloin with Old World before roasting -- delicious!

You might want to invest in a little jar of Fines Herbes also; a pinch or so adds a wonderful flavor
to deglazing sauces.

Wishing everyone a healthy and prosperous 2004,

Victoria

in article [email hidden], DRB at
[email hidden] wrote on 1/1/04 4:40 PM:

Quoted message said:

Hi Everyone,

I'm getting ready to make my third order from Penzeys. Of the seasoning blends, in the past I've
ordered Fox Point, the Crouton Seasoning/Sandwhich sprinkle, and Brady Street Cheese Sprinkle, all
of which I love. I've also tried the Galena Street and the Ozark, which were both just kind of ok,
IMO. This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes Herbes, Pork Chop
Seasoning, Bicentenial Rub, and the Fajita seasoning.

I love Old World, that's what I use as a less salty version of Lawry's...I put it in close to
everything. Parisian Bonnes Herbes is fabulous! I love it in eggs, potatoes, cream cheese, chicken.
Bicentennial Rub is fantastic on roasted chicken and turkey. I've also used it on lamb.

Another one you might want to try is Bavarian rub. that's wonderful on pork.

I haven't tried the Pork Chop Seasoning, but I have given the Fajita seasoning as a gift, people
like it a lot.

In article <[email hidden]>, "DRB"

Quoted message said:

Hi Everyone,

This time, I think I'm going to

Quoted message said:

try Old World,

(snip) Also, is their new 4S season salt anything special, or

Quoted message said:

would I be just as well to stick with Lawry's seasoned salt?

Thanks, DRB

Enjoy the Old World! Rather like Lawry's but not as salty-tasting. The 4S Seasoned Salt, IMO, is
very salty!! (Yeah, I know it's salt, but I really did not like it.)
--
-Barb 12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com> Also a picture of my
Baba Authorized struhadlo for making halushky "If you're ever in a jam, here I am."

DRB said:

Hi Everyone,

(Spice list snipped)

Quoted message said:

I was interested in hearing if anyone had anything else they would suggest trying.

Sunny Paris

gloria p

We love their salad dressing mixes-- Italian, French vinegarette, and others. Also, I use a lot of
Shallot Pepper seasoning for grilled vegetables, as well as Herbe de Provence. If you do paella or
other rice dishes, the saffron is good, although I've recently seen it cheaper elsewhere on the Web.

Ed

I really really love the Northwoods seasoning. It's fantastic rubbed onto chicken or turkey before
roasting (or just rubbed on chicken pieces before baking). Don't make the mistake of ordering the
smallest jar. You'll run out way too soon! (You can use this stuff very generously).

I'm also a big fan of Sunny Paris. Dried shallots, tarragon, and a few other herbs. Great added to
soups, scrambled eggs, veggies, etc.

I find these blends can greatly improve quickie, thrown together meals.

Christine

"DRB" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi Everyone,

I'm getting ready to make my third order from Penzeys. Of the seasoning blends, in the past I've
ordered Fox Point, the Crouton

Seasoning/Sandwhich

Quoted message said:

sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've

also

Quoted message said:

tried the Galena Street and the Ozark, which were both just kind of ok,

IMO.

Quoted message said:

This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes Herbes, Pork Chop
Seasoning, Bicentenial Rub, and the Fajita seasoning. I was interested in hearing what people
thought about these and if anyone

had

Quoted message said:

anything else they would suggest trying. The little jars are so inexpensive, I figure that I can
try stuff out without investing too much money... Also, is their new 4S season salt anything
special, or would I

be

Quoted message said:

just as well to stick with Lawry's seasoned salt?

Thanks, DRB

Victoria Bolles <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes

Quoted message said:

Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita seasoning. I

I enjoy the Parisean Bonne Herb mix but be aware it doesn't weigh much so 4 oz will be a huge bag.
So keep that blend down in weight. The lemon Garlic marenade is nice too.

--
And the beet goes on! (or under) -me just a while ago

Puester <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Sunny Paris

Fox Point without the salt is Sunny Paris.

--
And the beet goes on! (or under) -me just a while ago

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

DRB said:

Hi Everyone,

(Spice list snipped)

Quoted message said:

I was interested in hearing if anyone had anything else they would suggest trying.

Sunny Paris

gloria p

Sunny Spain

Charlie

in article [email hidden], hahabogus at
[email hidden] wrote on 1/1/04 7:38 PM:

Quoted message said:

Puester <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Sunny Paris

Fox Point without the salt is Sunny Paris.

They are similar, but not quite.

Charles Gifford said:

"Puester" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

DRB said:

Hi Everyone,

(Spice list snipped)

Quoted message said:

I was interested in hearing if anyone had anything else they would suggest trying.

Sunny Paris

gloria p

Sunny Spain

Charlie

Sunny Chula Vista....

;-) gloria p

"Christine" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I really really love the Northwoods seasoning. It's fantastic rubbed onto chicken or turkey before
roasting (or just rubbed on chicken pieces before baking). Don't make the mistake of ordering the
smallest jar. You'll run out way too soon! (You can use this stuff very generously).

I'm also a big fan of Sunny Paris. Dried shallots, tarragon, and a few other herbs. Great added to
soups, scrambled eggs, veggies, etc.

I find these blends can greatly improve quickie, thrown together meals.

Christine

"DRB" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi Everyone,

I'm getting ready to make my third order from Penzeys. Of the seasoning blends, in the past I've
ordered Fox Point, the Crouton

Seasoning/Sandwhich

Quoted message said:

sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've

also

Quoted message said:

tried the Galena Street and the Ozark, which were both just kind of ok,

IMO.

Quoted message said:

This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes Herbes, Pork Chop
Seasoning, Bicentenial Rub, and the Fajita seasoning. I was interested in hearing what people
thought about these and if anyone

had

Quoted message said:

anything else they would suggest trying. The little jars are so inexpensive, I figure that I can
try stuff out without investing too much money... Also, is their new 4S season salt anything
special, or would I

be

Quoted message said:

just as well to stick with Lawry's seasoned salt?

Thanks, DRB

Their French basil is to ordinary basil as fresh garden peas are to canned. I've considered rubbing
it behind my ears. Lynn from Fargo

Lynn Gifford said:

Their French basil is to ordinary basil as fresh garden peas are to canned. I've considered
rubbing it behind my ears. Lynn from Fargo

.. or... you could grow your own and really knock yourself out. I love it when i'm out and
accidentally brush past the basil, scently the air heavenly.

Dried basil - pah !

--
If I can't be a good example, then I'll just have to be a horrible warning.

"Lynn Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Their French basil is to ordinary basil as fresh garden peas are to

canned.

Quoted message said:

I've considered rubbing it behind my ears. Lynn from Fargo

That is so true! Also, I almost cried when I first tried their Vietnamese cinnamon.

Charlie

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

"Puester" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

DRB wrote:
>
> Hi Everyone,
>
(Spice list snipped)
>
> I was interested in hearing if anyone had anything else they would suggest trying.

Sunny Paris

gloria p

Sunny Spain

Charlie

Sunny Chula Vista....

;-) gloria p

Hee, hee! There is a new Argentine restaurant in Chula Vista. Perhaps they use Penzey's. :-)

Charlie

[email hidden] :

|| Lynn Gifford wrote:
|| >
|| > Their French basil is to ordinary basil as fresh garden peas are to canned. I've considered
|| > rubbing it behind my ears. Lynn from Fargo
||
|| .. or... you could grow your own and really knock yourself out. I love it when i'm out and
|| accidentally brush past the basil, scently the air heavenly.
||
I find the same with many herbs - lavender, coriander, basil, mint -
Mmmm.And so easy to grow!

--
"Pooh," said Rabbit kindly, "you haven't any brain." "I know," said Pooh humbly.

peecee said:

[email hidden] :

Quoted message said:

Quoted message said:

Lynn Gifford wrote:
>
> Their French basil is to ordinary basil as fresh garden peas are
to > canned.
> I've considered rubbing it behind my ears. Lynn from Fargo

.. or... you could grow your own and really knock yourself out. I love it when i'm out and
accidentally brush past the basil, scently the air heavenly.

I find the same with many herbs - lavender, coriander, basil, mint -
Mmmm.And so easy to grow!

yup 😉 I would never go back to dried 😉

i'll add rosemary and chives ( and um, what else have I got out there ? ) - um, oh - lemongrass,
parsley ... the leaves from my kaffir lime make my curry di-vine 😉

--
If I can't be a good example, then I'll just have to be a horrible warning.

[email hidden] :

|| peecee wrote:
|| > [email hidden] :
|| >
|| >>> Lynn Gifford wrote:
|| >>> >
|| >>> > Their French basil is to ordinary basil as fresh garden peas are
|| >>> to > canned.
|| >>> > I've considered rubbing it behind my ears. Lynn from Fargo
|| >>>
|| >>> .. or... you could grow your own and really knock yourself out. I love it when i'm out and
|| >>> accidentally brush past the basil, scently the air heavenly.
|| >>>
|| > I find the same with many herbs - lavender, coriander, basil, mint -
|| > Mmmm.And so easy to grow!
||
|| yup 😉 I would never go back to dried 😉
||
|| i'll add rosemary and chives ( and um, what else have I got out there ? ) - um, oh - lemongrass,
|| parsley ... the leaves from my kaffir lime make my curry di-vine 😉

Yes, yes! I also have a curry plant, spring onions, 2 types of oregano, and dill and fennel, in
addition to those you mention. (although some are finicky to grow and seed if you so much as look at
them sideways!)

--
"Pooh," said Rabbit kindly, "you haven't any brain." "I know," said Pooh humbly.

"Charles Gifford" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

That is so true! Also, I almost cried when I first tried their Vietnamese cinnamon.

The smell alone was simply amazing.

--
And the beet goes on! (or under) -me just a while ago