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Ozark Seasoning, a review.
I bought this yesterday, thinking it was similar to the "11 herbs and
spices" in the Colonel's recipe for KFC. I tested it on chicken tenders. Ok, they were chicken breasts that I cut into strips. Whatever. I sprinkled the seasoning on the meat directly, then added some to flour, which I dredged the chicken pieces in. I then fried them in corn oil for hmm...not very long. When the meat firmed up and the coating was brown, I took them out. 5 minutes, maybe 7? They were tasty. Not as intensely seasoned as KFC's fried chicken strips, which I admit are a weakness of mine. Love that flavor! But very good. there are actually 20 seasonings in the blend, I counted them from the label. It's good. Maybe I needed more, but I was hesitant to add more because i didn't want it to be too salty. However, it was tasty and reminiscent of KFC, but much more subtle. I will enjoy using it, and will probably use it in place of seasoned salt on the next chicken I roast. (Tomorrow or Tuesday) I also bought their seasoned salt. Not the one with the sea salt, the cheap one. (69 cents for a small bottle) The sea salt was too salty tasting for me, all I could taste was salt. The regular one was better to me. I like more spice, less salt. I am not sure I'd get this one again. I mean, it's fine, it's comparable to Lawry's. But I prefer Old World to either. More stuff, less saltiness. I can see using Northwoods (which I haven't tried yet), Old World or Ozark in place of Lawry's or Penzey's Seasoned Salt, depending on the specific flavor you want. Old World has always been my all-purpose, basic, here's what we start with seasoning. Ozark will be right up there. I will probably not be buying seasoned salt (from Penzey's or Lawry's) again. It's just not my cup of tea. |
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Ozark Seasoning, a review.
Sheryl Rosen wrote:
> Old World has always been my all-purpose, basic, here's what we start > with seasoning. Ozark will be right up there. > > I will probably not be buying seasoned salt (from Penzey's or Lawry's) > again. It's just not my cup of tea. I'll be making a trip to the Ozarks in the Spring; I'll let you know if they actually use all those herbs & spices. (teasing) Sounds good; I like chicken tenders although I can't say I've ever tried KFC's. Jill |
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Ozark Seasoning, a review.
"jmcquown" > wrote in message . .. > Sheryl Rosen wrote: > > Old World has always been my all-purpose, basic, here's what we start > > with seasoning. Ozark will be right up there. > > > > I will probably not be buying seasoned salt (from Penzey's or Lawry's) > > again. It's just not my cup of tea. > > I'll be making a trip to the Ozarks in the Spring; I'll let you know if they > actually use all those herbs & spices. (teasing) > > Sounds good; I like chicken tenders although I can't say I've ever tried > KFC's. > > Jill > > I have a friend who was a manager of a KFC for13 years. He said the only "herbs" and "spices" they use are powdered eggs, powdered milk, salt and pepper and maybe flour. Not many ingredients. He swears by this though. Perhaps the powdered milk and eggs have extra seasonings in them..... I don't know. I wanted to know what happened to that original 11 herbs and spices, and my friend said he had no idea. Kinda sad, actually. kilikini |
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Ozark Seasoning, a review.
On Mon, 19 Jan 2004 18:49:17 GMT, "kilikini" >
wrote: >I have a friend who was a manager of a KFC for13 years. He said the only >"herbs" and "spices" they use are powdered eggs, powdered milk, salt and >pepper and maybe flour. Not many ingredients. He swears by this though. >Perhaps the powdered milk and eggs have extra seasonings in them..... I >don't know. I wanted to know what happened to that original 11 herbs and >spices, and my friend said he had no idea. Kinda sad, actually. There was a book written by William Poundstone mearly 20 years ago called "Big Secrets", where he actually sent the KFC "secret" seasoning mix (used for the "Original Recipe" chicken) to a food analysis lab to find out just what the "11 herbs and spices" really were. The lab (which wasn't told what they were analyzing, so it was a true "blind" analysis) revealed the Colonel's secret: Pepper and Salt, and LOTS of the latter. Not a single other herb or spice was detected in any significant amount. Considering corporate America's penchant for cost cutting, I don't think we have any reason to believe that the "secret recipe" has changed at all since that book was published. Aloha, mel |
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Ozark Seasoning, a review.
kilikini wrote:
> "jmcquown" > wrote in message > . .. >> Sheryl Rosen wrote: >>> Old World has always been my all-purpose, basic, here's what we >>> start with seasoning. Ozark will be right up there. >>> >>> I will probably not be buying seasoned salt (from Penzey's or >>> Lawry's) again. It's just not my cup of tea. >> >> I'll be making a trip to the Ozarks in the Spring; I'll let you know >> if they actually use all those herbs & spices. (teasing) >> >> Sounds good; I like chicken tenders although I can't say I've ever >> tried KFC's. >> >> Jill >> >> > > I have a friend who was a manager of a KFC for13 years. He said the > only "herbs" and "spices" they use are powdered eggs, powdered milk, > salt and pepper and maybe flour. Not many ingredients. He swears by > this though. Perhaps the powdered milk and eggs have extra seasonings > in them..... I don't know. I wanted to know what happened to that > original 11 herbs and spices, and my friend said he had no idea. > Kinda sad, actually. > > kilikini Didn't you hear last year some folks found the "secret recipe" in a house which was once owned by Harlan Sanders? KFC filed suit to get "custody" of the recipe. Hmmm, I never heard what came of that case. Jill |
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Ozark Seasoning, a review.
"kilikini" > wrote in message
... : : "jmcquown" > wrote in message : . .. : > Sheryl Rosen wrote: : > > Old World has always been my all-purpose, basic, here's what we start : > > with seasoning. Ozark will be right up there. : > > : > > I will probably not be buying seasoned salt (from Penzey's or Lawry's) : > > again. It's just not my cup of tea. : > : > I'll be making a trip to the Ozarks in the Spring; I'll let you know if : they : > actually use all those herbs & spices. (teasing) : > : > Sounds good; I like chicken tenders although I can't say I've ever tried : > KFC's. : > : > Jill : > : > : : I have a friend who was a manager of a KFC for13 years. He said the only : "herbs" and "spices" they use are powdered eggs, powdered milk, salt and : pepper and maybe flour. Not many ingredients. He swears by this though. : Perhaps the powdered milk and eggs have extra seasonings in them..... I : don't know. I wanted to know what happened to that original 11 herbs and : spices, and my friend said he had no idea. Kinda sad, actually. : : kilikini : : ======== Maybe the 11 are still there. Maybe, just maybe, it's: Salt, salt, pepper, salt, pepper, salt, pepper, salt, pepper, salt, and pepper.  Just a thought. LOL Cyndi <Remove a "b" to reply> |
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Ozark Seasoning, a review.
Mel Matsuoka > wrote in message >. ..
> On Mon, 19 Jan 2004 18:49:17 GMT, "kilikini" > > wrote: > > >I have a friend who was a manager of a KFC for13 years. He said the only > >"herbs" and "spices" they use are powdered eggs, powdered milk, salt and > >pepper and maybe flour. Not many ingredients. He swears by this though. > >Perhaps the powdered milk and eggs have extra seasonings in them..... I > >don't know. I wanted to know what happened to that original 11 herbs and > >spices, and my friend said he had no idea. Kinda sad, actually. > > There was a book written by William Poundstone mearly 20 years ago called "Big > Secrets", where he actually sent the KFC "secret" seasoning mix (used for the > "Original Recipe" chicken) to a food analysis lab to find out just what the "11 > herbs and spices" really were. > > The lab (which wasn't told what they were analyzing, so it was a true "blind" > analysis) revealed the Colonel's secret: Pepper and Salt, and LOTS of the > latter. Not a single other herb or spice was detected in any significant amount. > > Considering corporate America's penchant for cost cutting, I don't think we have > any reason to believe that the "secret recipe" has changed at all since that > book was published. This was long after Sanders sold the company to PepsiCo. Sanders complained that they weren't using his recipe, and KFC itself stopped advertising that it used "11 herbs and spices", only that it used "The Colonel's secret recipe". It's probable that there were 11 herbs and spices used then Sanders owned the chain, but that Pepsico stopped using them. > > Aloha, > mel |
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Ozark Seasoning, a review.
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Ozark Seasoning, a review.
"jmcquown" > wrote in message >...
> Didn't you hear last year some folks found the "secret recipe" in a house > which was once owned by Harlan Sanders? KFC filed suit to get "custody" of > the recipe. Hmmm, I never heard what came of that case. http://www.courier-journal.com/local...30/ky_kfc.html KFC drops recipe lawsuit Company says formula found by couple lacks at least 5 ingredients By MEGAN WOOLHOUSE, The Courier-Journal [Louisville, Kentucky] SHELBYVILLE, Ky. -- Cherry Settle moved into Colonel Harland Sanders' former house 25 years ago, but it wasn't until a few weeks ago that she found one of his old leather-bound ledger books. Tucked in the back was a fried chicken recipe in what appeared to be the colonel's handwriting. "I counted and said, 'Gee, that's 11 herbs and spices,' " Settle recalled yesterday. She thought she may have stumbled upon the colonel's secret finger-licking-good recipe that launched an international fast-food empire. "I didn't know for sure, but I thought this is really interesting." The discovery culminated in a lawsuit KFC filed last week to stop Settle and her husband, Tommy, from selling the recipe. Sheriff's deputies, under a court order, seized the book and paper on which the recipe was written. But late yesterday, after examining the recipe, KFC officials said the Settles' recipe lacked at least five of the original ingredients -- and dropped the lawsuit. "The Colonel's Secret Original Recipe is safe and sound, locked in our vault," KFC announced in a statement. The datebook was locked up under a judge's order but was to be returned to the Settles. They said they didn't know what they planned to do next with the book and the recipe, dated from 1964, once they are returned. News of the legal fight over the fried chicken recipe drew national and international media attention to the small town where Sanders once lived. Shelby Circuit Court Clerk Kathy Nichols said she was deluged with dozens of phone calls from reporters. The court records had been sealed by Circuit Court Judge William Stewart because of the sensitivity of the subject matter. Yet none of the hubbub really mattered to Bryan Watkins, an apprentice plumber who spent his lunch break at the Shelbyville KFC. "Awhile back (the recipe) might have mattered," he said. "But it's an established business already." The couple's attorney, Glenn Cohen, called the book "a historic artifact, a collector's item, a piece of Americana. It certainly has value, as memorabilia." Col. Harlan Sanders is said to have always carefully guarded his fried chicken recipe. By some accounts, he carried his secret recipe for the 11 herbs and spices around with him in a jar. He bought a big white house on a four-acre lot and built his headquarters on U.S. 60 in Shelbyville, where his secret recipe was prepared and packaged. Sanders and his wife, Claudia, lived in a large house next door. Sanders sold his fast-food franchise in the 1960s and with his wife turned the headquarters into Claudia Sanders Dinner House. The restaurant served country-style food -- including fried chicken -- and used many of Sanders' recipes. In 1973, Cherry Settle, who had been a former employee of the colonel, bought the restaurant along with her husband. She said yesterday that the colonel gave her away at her wedding. She and her husband also bought and moved into the Sanderses' home next door. The colonel was not out of the picture, however. In 1974 he sued KFC, saying the company was misusing his image and changing his recipes. He said the KFC gravy tasted like "wallpaper paste." KFC filed a countersuit but settled out of court, paying Sanders more than $1 million. Sanders died in 1980, and his wife died in 1997. Claudia Sanders Dinner House -- a local landmark -- has remained open under the Settles, although they suffered a setback in 1999 when the restaurant burned and had to be rebuilt. Cherry Settle said yesterday that she and her husband hadn't taken much notice of the old books that sat in boxes in the basement for many years. Tommy Settle said that after the discovery, he called KFC officials to try to set up a lunch appointment so they could talk about their find. His call was never returned, he said, and he received a court summons. "I really didn't want to go to the attorneys; I wanted to keep it a quiet, simple matter," he said, meeting with reporters yesterday in front of his home. In their statement to the media, KFC officials said Tommy Settle had threatened to sell the recipe through public auction. Cohen denied his client ever made such a threat. "What he said was that he'd like to meet with KFC to see if they were interested in acquiring the diary and he was under the impression that he could explore options with respect to his ownership rights," Cohen said. "No money was ever discussed." Cherry Settle said she found other interesting items in the old boxes, including a recipe in the colonel's handwriting for "my mother's salt-rising bread." She said the colonel used to train employees and use an old stove in the house to constantly work on his recipes to improve them. The Settles said they have no plans to switch to their newly found fried chicken recipe at Claudia Sanders Dinner House. Tommy Settle said they have not tested the new recipe and are happy with the one that they have, which Claudia Sanders developed many years ago. "We've got a great recipe," he said. "I'm not really interested in (changing it)." Down the road at the Shelbyville KFC, retired corrections officer Harmon Smith took the final bites of his KFC meal -- a plateful of country ham. He admitted he has never paid much attention to the prized mystery ingredients -- a closely guarded secret that only a few key company officials are allowed to view after signing confidentiality contracts. "It's an awful good restaurant," he said. "I just don't care for chicken. I never did."<<<<< Derek Juhl |
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Ozark Seasoning, a review.
Mel Matsuoka wrote in message >... >There was a book written by William Poundstone mearly 20 years ago called "Big >Secrets", where he actually sent the KFC "secret" seasoning mix (used for the >"Original Recipe" chicken) to a food analysis lab to find out just what the "11 >herbs and spices" really were. > >The lab (which wasn't told what they were analyzing, so it was a true "blind" >analysis) revealed the Colonel's secret: Pepper and Salt, and LOTS of the >latter. Not a single other herb or spice was detected in any significant amount. > >Considering corporate America's penchant for cost cutting, I don't think we have >any reason to believe that the "secret recipe" has changed at all since that >book was published. > I have that book, and thats my favorite chapter! I had never had KFC when i first read it , and so i no longer felt deprived :> -- Saerah TANSTAAFL Hangovers only last a day, but a good drinking story lives on forever.... |
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Ozark Seasoning, a review.
On Tue, 20 Jan 2004 02:56:37 -0500, "Saerah" > wrote:
>I have that book, and thats my favorite chapter! I had never had KFC when i >first read it , and so i no longer felt deprived :> To tell you the truth, KFC chicken is one of my biggest guilty pleasures in this world! I could probably eat a half-bucket in one sitting if left unsupervised :P I acually have Poundstone's "Big Secrets" sequel books ("Bigger Secrets" and "Biggest Secrets"), and they are very interesting as well. He actually shows how David Copperfield made the Statue of Liberty disappear in "Bigger Secrets". Much fun. Aloha, mel |
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Ozark Seasoning, a review.
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Ozark Seasoning, a review.
On Tue, 20 Jan 2004 04:13:26 GMT, Sheryl Rosen > wrote:
>They probably are premixed into the flour. There are definitely a lot of >spices in that chicken...it's tasty! I suspect they come premixed so that >people like your friend can't give away the secret! Of course it's pre-mixed...there's no way that stoned highschool kids are in the back, pouring bottles of McCormick's seasonings into each batch of KFC chicken  In any case, the only reason why the chicken is "tasty" is because of the pressure-cooking process, which keeps the meat very moist, and because it's LOADED with salt. There are *not* "a lot of spices" in the chicken. Sorry to be a bubble-burster. Aloha, mel |
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Ozark Seasoning, a review.
Hark! I heard Sheryl Rosen > say:
> in article , kilikini at > wrote on 1/19/04 1:49 PM: <snip> > > I have a friend who was a manager of a KFC for13 years. He said the only > > "herbs" and "spices" they use are powdered eggs, powdered milk, salt and > > pepper and maybe flour. Not many ingredients. He swears by this though. > > Perhaps the powdered milk and eggs have extra seasonings in them..... I > > don't know. I wanted to know what happened to that original 11 herbs and > > spices, and my friend said he had no idea. Kinda sad, actually. > They probably are premixed into the flour. There are definitely a lot of > spices in that chicken...it's tasty! I suspect they come premixed so that > people like your friend can't give away the secret! IIRC, from watching a "biography" type show about KFC and Col. Sanders, you're exactly right, Sheryl. Not even franchise owners knew what was in the spice mix; they received it premade. It's unlikely that a store manager would be let in on the secret. Personally, I don't eat at KFC anymore. Maybe the one we have is bad, but the Original Recipe chicken is always old and soft, like it's been under the heat lamps too long. And I wish the company had never fiddled with the Extra Crispy -- it was much better before it became "Extra Tasty Crispy", bleah.... -- j.j. ~ mom, gamer, novice cook ~ ...fish heads, fish heads, eat them up, yum! |
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Ozark Seasoning, a review.
"j.j." wrote:
> Personally, I don't eat at KFC anymore. Maybe the one we have is > bad, but the Original Recipe chicken is always old and soft, like > it's been under the heat lamps too long. And I wish the company > had never fiddled with the Extra Crispy -- it was much better before > it became "Extra Tasty Crispy", bleah.... I wish they'd never come up with Extra Breading ... I mean, Extra Crispy ... that's when they started going downhill. What a shame. nancy |
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Ozark Seasoning, a review.
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Ozark Seasoning, a review.
in article , Mel Matsuoka at
wrote on 1/20/04 11:24 AM: > On Tue, 20 Jan 2004 04:13:26 GMT, Sheryl Rosen > > wrote: > >> They probably are premixed into the flour. There are definitely a lot of >> spices in that chicken...it's tasty! I suspect they come premixed so that >> people like your friend can't give away the secret! > > Of course it's pre-mixed...there's no way that stoned highschool kids are in > the > back, pouring bottles of McCormick's seasonings into each batch of KFC chicken > > > In any case, the only reason why the chicken is "tasty" is because of the > pressure-cooking process, which keeps the meat very moist, and because it's > LOADED with salt. There are *not* "a lot of spices" in the chicken. > > Sorry to be a bubble-burster. > > Aloha, > mel > Well, maybe my tastebuds are stupid, but there are a lot of flavors happening in the crust when I taste the chicken. A lot more than salt and pepper. I definitely taste what would be a "classic" poultry blend, such as Bell's seasoning, which is heavy on sage and rosemary. I realize the pressure-frying process (called broasting) has a lot to do with the texture of the meat, and I've no doubt there is a lot of salt in that coating, but I refuse to accept that there are no seasonings other than salt and pepper in that coating. My tastebuds tell me it can't be true. I like spicy food, not just "salty" food, and I know the difference. |
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Ozark Seasoning, a review.
Sheryl Rosen > wrote:
<snip> : I like this Ozark stuff a LOT! Girl, you are costin' me money. After reading this thread, I decided to put together a long-overdue Penzey's order, including the celebrated Ozark seasoning. $65 later.... :-) Tell me what's so great about Sunny Paris. It lists tarragon in its ingredients, and I detest tarragon. Does it have a strong tarragon flavor, or is that just a backdrop? Talk to me! I'll probably just HAVE to include a bit of SP in this order now... Tammy Sacramento, CA |
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Ozark Seasoning, a review.
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Ozark Seasoning, a review.
"TammyM" > wrote in message
... > > Tell me what's so great about Sunny Paris. It lists tarragon in its > ingredients, and I detest tarragon. Does it have a strong tarragon > flavor, or is that just a backdrop? Talk to me! I'll probably just > HAVE to include a bit of SP in this order now... > > Tammy > Sacramento, CA I, personally, like Sunny Paris but don't think it's all that. I've used it with fish, eggs, and mixed into labneh. I thought it was very good with the labneh, but it wasn't spectacular (for me) with the fish or eggs. I don't really notice the tarragon, but I don't really notice that there are any distinct flavours in it. It's very mild to my taste buds. YMMV, of course. I was at Lee Valley today trying to decide if I should get the watchmaker's cases or the herb/spice containers to hold all the Penzey's stuff I'm going to buy in MSP in March. What to do, what to do....I think I'm going to have to buy some of both! rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
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Ozark Seasoning, a review.
"Rona Yuthasastrakosol" > wrote in
: > What to do, what to do....I think I'm going to have > to buy some of both! > > rona > I've moved on to baby food bottles. They have a better seal and are cheaper, as I can get many of the tall jars for free ...leftovers from my granddaughter. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Ozark Seasoning, a review.
"hahabogus" > wrote in message
... > > I've moved on to baby food bottles. They have a better seal and are > cheaper, as I can get many of the tall jars for free ...leftovers from my > granddaughter. > And how is that granddaughter of yours (Siena? Sierra?)? She must be at that perfect cute age right now! Baby food bottles are a good idea. My only problem with them is that they are glass and I prefer to keep my spices in opaque containers. Where I'm going, I'm not going to have a lot of cupboard space to keep them away from light! Superstore had similar chests to the Moppe chests. Did you see them? I don't know if they still have them, but I think they had them around Christmas time. They may even be on sale now! I don't like drawers, so I didn't buy one. rona (picky, picky, picky!) -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
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Ozark Seasoning, a review.
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Ozark Seasoning, a review.
"Rona Yuthasastrakosol" > wrote in
: > "hahabogus" > wrote in message > ... > >> >> I've moved on to baby food bottles. They have a better seal and are >> cheaper, as I can get many of the tall jars for free ...leftovers >> from my granddaughter. >> > > And how is that granddaughter of yours (Siena? Sierra?)? She must be > at that perfect cute age right now! > > Baby food bottles are a good idea. My only problem with them is that > they are glass and I prefer to keep my spices in opaque containers. > Where I'm going, I'm not going to have a lot of cupboard space to keep > them away from light! > > Superstore had similar chests to the Moppe chests. Did you see them? > I don't know if they still have them, but I think they had them around > Christmas time. They may even be on sale now! I don't like drawers, > so I didn't buy one. > > rona (picky, picky, picky!) > Sierra is fine...She'll be one year old at the end of the month and just starting to walk. You could spray paint the outside of the baby food jars...say one of those speckled spray paints...., or buy the stainless steel canister jars with the see thru snap on lids from Lee Valley. But I've tried the see thru glass spice bottles and the larger stainless steel jobs and prefer the baby food jars. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Ozark Seasoning, a review.
"hahabogus" > wrote in message
... > > > > Sierra is fine...She'll be one year old at the end of the month and just > starting to walk. You could spray paint the outside of the baby food > jars...say one of those speckled spray paints...., or buy the stainless > steel canister jars with the see thru snap on lids from Lee Valley. But > I've tried the see thru glass spice bottles and the larger stainless steel > jobs and prefer the baby food jars. > I was thinking of the stainless steel ones with the see through lids. They didn't have the glass ones on display and I liked the feel and look of the ss. They only come in two sizes though. The watchmaker's cases come in several different sizes. I like that because I can put spices and herbs I use less often in smaller cases and more commonly used ones in larger cases. However, the watchmaker cases don't seem very air-tight and they are rather flimsy (dent easily--while aesthetics are not that important, I would worry about dents near the lid-area that would allow air into the case). I might have to get a combination of the two. Assuming I ever have money to get anything, that is :-)! rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
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Ozark Seasoning, a review.
"Rona Yuthasastrakosol" > wrote in
: > > I was thinking of the stainless steel ones with the see through lids. > They didn't have the glass ones on display and I liked the feel and > look of the ss. They only come in two sizes though. The watchmaker's > cases come in several different sizes. I like that because I can put > spices and herbs I use less often in smaller cases and more commonly > used ones in larger cases. However, the watchmaker cases don't seem > very air-tight and they are rather flimsy (dent easily--while > aesthetics are not that important, I would worry about dents near the > lid-area that would allow air into the case). I might have to get a > combination of the two. Assuming I ever have money to get anything, > that is :-)! > > rona > I got my daughter the watchmaker's cases to hold her beads (she does crafts). These cases are made from thin-ish Aluminum. I looked them over and believe that they wouldn't work well with spices, at least not with my ham-like impatient fingers, the lids are fiddley to remove. Also they seemed to be too thin walled to take much kitchen abuse and their holding capacity wasn't all that much. The below link (I just typed "spice" into the leevalley search box on their home page) should show all the spice storage options they have, including the glass jars I mentioned. http://www.leevalley.com/home/search...=1&pageGroup=1 I still like baby food bottles better, but their drawer insert product intrigues me. I have and use some of their glass bottles and some of the stainless steel canisters as well. The see thru lid inserts on the ss canisters is made from a transparent plastic and could retains spice odors/tastes and isn't scratch resistant. I use clear packing tape over a Word Processed label on the baby bottles. The size of the bottles allows me to type a fairly comprehensive label, including (large bold font) spice name and (smaller font) spice blend ingredients. And the nature of the packing tape allows easy label removal for jar re-use. Largish stick-on Avery labels would work well too. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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Ozark Seasoning, a review.
>hahabogus writes:
> >I use clear packing tape over a Word Processed label on the baby bottles. >The size of the bottles allows me to type a fairly comprehensive label, >including (large bold font) spice name and (smaller font) spice blend >ingredients. And the nature of the packing tape allows easy label removal >for jar re-use. Largish stick-on Avery labels would work well too. I simply cut the [comprehensive] labels from the Penzeys packets and tape those to my spice bottles. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Ozark Seasoning, a review.
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Ozark Seasoning, a review.
> hahabogus writes:
> >penmart01 wrote: >> >> I simply cut the [comprehensive] labels from the Penzeys packets and >> tape those to my spice bottles. >> > >That works for me if it is a re-order, as I seem to rip the label just >trying to peel it off the baggie. Repacking partial bags of spices would be >a pain and also I'd need to label the part-bag. I don't snip off the label until the bag is empty. In the iterim I just put a snippit of masking tape on the bottle and jot in the name. Naturally I only need to do this when I'm trying a new item, which is rarely, as I'm within the first fifty Penseys customers and so after all those years I already have all of their products I will use. Over the years their label has changed (a few times), so when I notice it's morphed I will tape the new version over the old. When I receive a new order I date each item. The fact that Penseys does not date their products is one of my pet peeves... I've complained to them many times, but so far to no avail... and this is why I don't mind that there is no Penseys outlet near me, I may be incorrect in my assumption but I'd like to think that mail order gets me products direct from the factory and those would be fresher, but who knows. I'd still like if the packing date appeared on the package. Regardless, I still have never received any Penseys product that did not appear super fresh. Perhaps Penzeys sells their old stock (and floor sweepings) to those 'BuckABottle' companys. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Ozark Seasoning, a review.
in article , PENMART01 at
wrote on 1/25/04 1:15 PM: > Regardless, I > still have never received any Penseys product that did not appear super fresh. > Perhaps Penzeys sells their old stock (and floor sweepings) to those > 'BuckABottle' companys. Wouldn't that be something? When I see people buying that crap, I cringe and want to say "Stupid! Those don't taste like anything!" There is only one thing of the drug store buck a bottle stuff that I buy...no two. One is colored sprinkles to bake with, the other is "Dehydrated Soup Mix", and only because Penzey's doesn't carry all the component parts. (No carrrots, no potatoes). And I do happen to like that stuff in my chicken salad. But since I've been buying P's bell peppers, onions, and celery...I haven't bought the other in awhile. If P's had dehyrated carrots I wouldn't have to buy any of the buck a bottle crap. |
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Ozark Seasoning, a review.
"PENMART01" > wrote in message
... <snip> > I don't snip off the label until the bag is empty. In the iterim I just put a > snippit of masking tape on the bottle and jot in the name. Naturally I only > need to do this when I'm trying a new item, which is rarely, as I'm within the > first fifty Penseys customers and so after all those years I already have all > of their products I will use. <snip> How do you feel about their sausage mixes? Japanese sausages are horrible so I think I will have to make my own. Mixes are just easier to use (I'm lazy, I admit it) so I was thinking of buying some of Penzey's mixes. Or I could buy the individual herbs and spices and mix my own. What to do, what to do... rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
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Ozark Seasoning, a review.
"hahabogus" > wrote in message ... > > I got my daughter the watchmaker's cases to hold her beads (she does > crafts). These cases are made from thin-ish Aluminum. I looked them over > and believe that they wouldn't work well with spices, at least not with my > ham-like impatient fingers, the lids are fiddley to remove. Also they > seemed to be too thin walled to take much kitchen abuse and their holding > capacity wasn't all that much. <snip> The largest of the cases holds more than the smaller-sized stainless steel ones, I think. I didn't have a problem taking off the lids, but I did notice that they could come off too easily, leading to spillage. I once bought a tiny bit of tea that was packaged in one of those cases, and the lid did come off on its own so I lost all the tea! I'm planning on buying some things from Penzey's (peppercorns, some blends) and some things from Scoop &Weigh (like cardamom, which I don't use very often). The watchmaker cases are ideal for the Scoop & Weigh stuff. But we'll see. I may just end up buying cheap rubber containers. I still have a bunch of Hello Kitty ones from my last stay in Japan! rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** |
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