penzey order

Mr Libido Incognito said...

Quoted message said:

Well I broke down...

Alspice ....since it isn't readily avaiible close to me.
Granulated garlic...can never have enough garlic
Ozark spice blend... (I find this stuff excellent on pork)
Aleppo pepper.... cause I ran out and it is nice in vinegrettes <sp>
4 peppercorns blend cause I am almost out of that too.
Ground Galangal...never tried it yet.
Chinese 5 spice...my last bottle of this is maybe 3 yrs old

I like the 4 peppercorn best. The alspice is kinda needed as BBQ season
fast approaches. Ozark really does wonders to pork steaks. 5 spice is

nice

Quoted message said:

as a change up when making stocks I've just found out recently..

Nice haul!

I too, bought a jar of ground galangal for a recipe that I can't remember.
🙁 I'll try it on something eventually.

I'm with you on the allspice and BBQ. I put it in marinades.

Andy

On Sat, 14 Apr 2007 15:33:01 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Well I broke down...

Alspice ....since it isn't readily avaiible close to me.
Granulated garlic...can never have enough garlic
Ozark spice blend... (I find this stuff excellent on pork)

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Also very nice in fried chicken - do NOT use a light hand!

Quoted message said:

Aleppo pepper.... cause I ran out and it is nice in vinegrettes <sp>

Sounds interesting. Do you use any special vinegar or just plain old
red or cider? Other seasonings aside from salt??

Quoted message said:

4 peppercorns blend cause I am almost out of that too.
Ground Galangal...never tried it yet.
Chinese 5 spice...my last bottle of this is maybe 3 yrs old

I like the 4 peppercorn best. The alspice is kinda needed as BBQ season
fast approaches. Ozark really does wonders to pork steaks. 5 spice is nice
as a change up when making stocks I've just found out recently..

Good order. I'm pretty well stocked right now but I'm running low on
vanilla beans. I make a lovely, delicate biscotti with vanilla beans
that the work crowd love. Anyone know of a reasonably-priced source
for vanilla beans. I want quality and am willing to pay for it, but
not through the nose ;^)

TammyM

In article <[email hidden]>,

(TammyM) said:

that the work crowd love. Anyone know of a reasonably-priced source
for vanilla beans. I want quality and am willing to pay for it, but
not through the nose ;^)

TammyM

I think Penzeys are about $6.50 for three Madagascar beans. If that's
all you want from them, I'd be happy to pick them up from one of my
three nearby Penzeys stores and mail them to you. My postage is gotta
be less than theirs.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

TammyM wrote on 14 Apr 2007 in rec.food.cooking

Quoted message said:

Sounds interesting. Do you use any special vinegar or just plain old
red or cider? Other seasonings aside from salt??

red wine, raspberry and rice wine vinegars are what I mostly use...the
aleppo adds flavour and it's nice red color to the mix.

Mr Libido Incognito said:

Well I broke down...

Alspice ....since it isn't readily avaiible close to me.
Granulated garlic...can never have enough garlic
Ozark spice blend... (I find this stuff excellent on pork)
Aleppo pepper.... cause I ran out and it is nice in vinegrettes <sp>
4 peppercorns blend cause I am almost out of that too.
Ground Galangal...never tried it yet.
Chinese 5 spice...my last bottle of this is maybe 3 yrs old

I like the 4 peppercorn best. The alspice is kinda needed as BBQ season
fast approaches. Ozark really does wonders to pork steaks. 5 spice is nice
as a change up when making stocks I've just found out recently..

All good, but you really oughta try Penzeys adobo, can't cook pork
without it, great on chicken too, and manditory for chili. Not five
minutes ago I put a 5 pound boneless pork loin in the oven, rubbed
well with Penzeys adobo, oil, and salt... I like Penzeys adobo because
it contains no added salt, so you can use as much as you like without
regard to over salting.

Sheldon

Sheldon said:

All good, but you really oughta try Penzeys adobo, can't cook pork
without it, great on chicken too, and manditory for chili. Not five
minutes ago I put a 5 pound boneless pork loin in the oven, rubbed
well with Penzeys adobo, oil, and salt... I like Penzeys adobo because
it contains no added salt, so you can use as much as you like without
regard to over salting.

Must agree here. The adobo is AWESOME! I haven't tried it with pork
yet, but I have put it in chili with excellent results. Chicken is
usually what I pair it with.

My Bob's pantry looks like a Penzeys store front. He has things that I
can't even pronounce, but they sure smell good! Also, the best looking
vanilla beans I have ever seen. We couldn't get by the Torrence, CA
store this last week ... perhaps on our trip to Portland in May we can
make a stop.