Chachere's

Julia Altshuler said:

I didn't buy it. If I decide I need it, I can always go
back. On the one hand, I hate to buy a spice blend that's
mostly salt. Salt is cheap. I have salt already. On the
other hand, I'm always intrigued by something new (new to
me). Any thoughts on this?

It's ~80% salt. Pepper, cayenne, paprika and a hint of thyme
and you're set. Don't buy salt.

-sw

"Julia Altshuler" <[email hidden]> wrote in message
news:bJP5c.27594$_w.509071@attbi_s53...
: I've been corresponding with an Internet friend in
: Mississippi.
She
: mentioned a recipe she makes with her surprise
: ingredient of
Chachere's.
: I'd never heard of it and asked about it. It's this
: stuff:
:
: tonychachere.comtonychachere.comOpen ↗
:
:
: I found it at the supermarket today. The ingredients on
: the
side of the
: shaker say (from memory) salt, peppers, spices,
: something to
keep it
: free running.
:
:
: I didn't buy it. If I decide I need it, I can always
: go back.
On the
: one hand, I hate to buy a spice blend that's mostly
: salt. Salt
is
: cheap. I have salt already. On the other hand, I'm always
intrigued by
: something new (new to me). Any thoughts on this?
: Does anyone
use
: Chachere's all the time and love it? Anyone know
: what those
spices are
: that's in it? Alternately, does anyone have a shaker
languishing in
: their cupboard because it's not what it's cracked up
: to be? I
don't
: mind the expense. I would like some opinions on what to do
with it
: before I take it home and start experimenting on my own.
:
:
: --Lia
===============

Hi Julia,

I use it. Sometimes. I don't use a lot of salt or salty
items but the Tony C's stuff is quite nice in a few things.
I've used it in a few soups and even in dips. That aside,
there are a few dishes that I won't make unless I have
Morton Nature's Seasons. The Reuben soup that I make and
Chicken & Dumplings - they MUST have the Morton's stuff or
they don't get made.

We apparently are using the Tony Chachere's stuff more than
I thought because the container is half empty. Who knew?

Tony Chachere's Original Seasoning ingredients: Salt, red
pepper and other spices, garlic, sicon dioxide (to
prevent caking)

Morton Nature's Seasons ingredients: Salt, pepper, sugar,
spices, oil of onion, oil of garlic, parsley, sodium
silicoaluminate, celery seeds.

Upon going to tonychacheres.comtonychacheres.comOpen ↗ site there are other
blends available including salt free, lite, more spice,
Cajun, etc..

--
Cyndi <Remove a "b" to reply

Julia Altshuler said:

I've been corresponding with an Internet friend in
Mississippi. She mentioned a recipe she makes with her
surprise ingredient of Chachere's. I'd never heard of it
and asked about it. It's this stuff:

tonychachere.comtonychachere.comOpen ↗

I found it at the supermarket today. The ingredients on
the side of the shaker say (from memory) salt, peppers,
spices, something to keep it free running.

I didn't buy it. If I decide I need it, I can always go
back. On the one hand, I hate to buy a spice blend that's
mostly salt. Salt is cheap. I have salt already. On the
other hand, I'm always intrigued by something new (new to
me). Any thoughts on this? Does anyone use Chachere's all
the time and love it? Anyone know what those spices are
that's in it? Alternately, does anyone have a shaker
languishing in their cupboard because it's not what it's
cracked up to be? I don't mind the expense. I would like
some opinions on what to do with it before I take it home
and start experimenting on my own.

It's a staple in my kitchen - I use it on practically
everything, more than salt and pepper actually. There is a
"light", e.g. lower - salt version available if that is a
concern for you....

As an alternative, you could simply buy some Cajun seasoning
and mix it with whatever amount of salt you deem
suitable....

--
Best Greg

7On 2004-03-17 said:

I didn't buy it. If I decide I need it, I can always go
back. On the one hand, I hate to buy a spice blend that's
mostly salt......

Make your own:

gumbopages.comcreole.htmlOpen ↗

...and customize to your preference.

nb

Julia Altshuler said:

I didn't buy it. If I decide I need it, I can always go
back. On the one hand, I hate to buy a spice blend that's
mostly salt. Salt is cheap. I have salt already. On the
other hand, I'm always intrigued by something new (new to
me). Any thoughts on this? Does anyone use Chachere's all
the time and love it? Anyone know what those spices are

The company also makes a salt-free version. I personally
don't care for
it (Idon't like hot spices), but my husand using it on
*everything*.

--Charlene

--
A house without books is like a room without windows. --
Horace Mann

--

email perronnelle at earthlink . net

In article <bJP5c.27594$_w.509071@attbi_s53>, Julia Altshuler

Quoted message said:

I've been corresponding with an Internet friend in
Mississippi. She mentioned a recipe she makes with her
surprise ingredient of Chachere's. I'd never heard of it
and asked about it. It's this stuff:

tonychachere.comtonychachere.comOpen ↗

I found it at the supermarket today. The ingredients on
the side of the shaker say (from memory) salt, peppers,
spices, something to keep it free running.

I didn't buy it. If I decide I need it, I can always go
back. On the one hand, I hate to buy a spice blend that's
mostly salt. Salt is cheap. I have salt already.

Tony's is cheap also. I thought I paid a little over a buck
for the last one. I hate paying a lot of money for a little
bottle of spice that is mostly salt, but Tony's is an 8oz
shaker. We use it just like salt, which is the idea. You add
enough to salt what you are eating, and automatically get
just the right amount of spice. I almost always use Tony's
at the table instead of salt. If you like your food a little
spicy, I recommend that you buy one. If you don't like it,
you aren't out much money.

--
Dan Abel Sonoma State University AIS [email hidden]

"Julia Altshuler" <[email hidden]> wrote in message
news:bJP5c.27594$_w.509071@attbi_s53...

Quoted message said:

I've been corresponding with an Internet friend in
Mississippi. She mentioned a recipe she makes with her
surprise ingredient of Chachere's. I'd never heard of it
and asked about it. It's this stuff:

tonychachere.comtonychachere.comOpen ↗

I found it at the supermarket today. The ingredients on
the side of the shaker say (from memory) salt, peppers,
spices, something to keep it free running.

I didn't buy it. If I decide I need it, I can always go
back. On the one hand, I hate to buy a spice blend that's
mostly salt. Salt is cheap. I have salt already. On the
other hand, I'm always intrigued by something new (new to
me). Any thoughts on this? Does anyone use Chachere's all
the time and love it? Anyone know what those spices are
that's in it? Alternately, does anyone have a shaker
languishing in their cupboard because it's not what it's
cracked up to be? I don't mind the expense. I would like
some opinions on what to do with it before I take it home
and start experimenting on my own.

Yes, I use it, but I buy the salt free kind. I love it!!

Tony Chachere's cajun spice mix is great on popcorn and
baked potatoes. I use it on chicken, fish, and
vegetables, too.

Tara

Steve Wertz said:

It's ~80% salt. Pepper, cayenne, paprika and a hint of
thyme and you're set. Don't buy salt.

Thanks. Always interested in improving my sleuthing skills,
I gotta ask: Did you figure that out by tasting, or did you
find the information somewhere in print?

--Lia

Rick & Cyndi said:

I use it. Sometimes. I don't use a lot of salt or salty
items but the Tony C's stuff is quite nice in a few
things. I've used it in a few soups and even in dips. That
aside, there are a few dishes that I won't make unless I
have Morton Nature's Seasons. The Reuben soup that I make
and Chicken & Dumplings - they MUST have the Morton's
stuff or they don't get made.

We apparently are using the Tony Chachere's stuff more
than I thought because the container is half empty.
Who knew?

Tony Chachere's Original Seasoning ingredients: Salt, red
pepper and other spices, garlic, sicon dioxide (to
prevent caking)

Morton Nature's Seasons ingredients: Salt, pepper, sugar,
spices, oil of onion, oil of garlic, parsley, sodium
silicoaluminate, celery seeds.

Upon going to tonychacheres.comtonychacheres.comOpen ↗ site there are
other blends available including salt free, lite, more
spice, Cajun,

Thanks. At least for now, I'll stick to salt and the spices
in my cupboard. I usually prefer blending my own.

--Lia

Julia Altshuler said:

Steve Wertz said:

It's ~80% salt. Pepper, cayenne, paprika and a hint of
thyme and you're set. Don't buy salt.

Thanks. Always interested in improving my sleuthing skills,
I gotta ask: Did you figure that out by tasting, or did you
find the information somewhere in print?

I just have a good tongue. heh.

-sw

Tara said:

Tony Chachere's cajun spice mix is great on popcorn and
baked potatoes. I use it on chicken, fish, and
vegetables, too.

I use it on top of potato salad instead of the
traditional paprika garnish...adds the perfect notes of
color *and* spice....

--
Best Greg