"Michael "Dog3"" > wrote in message
...
> "brooklyn1" >
> : in rec.food.cooking
>
>>
>> I was one of their very first customers, No.56, I noticed an article
>> of their opening in the NYT and posted it here and the rest is
>> history. But I've never been to a Penzeys store... there were no
>> stores in their early years, no web site, and their catalog consisted
>> of a few stapled typewritten pages (typed on an old manual, with lots
>> of typos), usually on pastel paper; yellow, blue, and pink. Shortly
>> after I moved Penzeys opened a store in the NYC area... they have yet
>> to open here in the NY capitol region. I've always placed my order by
>> telephone, I order once sometimes twice a year, totaling like $100. I
>> think their web site can use a face lift, and have it include a
>> searchable How-To section, and they need a FAQ.
>
> I still shop online at Penzey's even though there is a store relatively
> close to the house. I agree that it's time to update their website. I
> tend to buy more when I'm in the store than I do online. I think it's
> the smell of the place that picks my pocketbook
>
>
I have yet to buy anything from Penzeys on line either. I order by using
their catalog... I take inventory and write everything I need on the catalog
order form. I mull it over for a few days, making changes, and more
changes. When I feel I have my order complete then I phone and place my
order. Over the years my orders have become less expensive, as I've
systematically weeded out all those items I ordered on impulse but then
never or hardly ever use... I still have items I ordered fifteen years ago
and will probably never use up, like the pound of broken cinnamon, a pound
of celery salt, and a few other lesser quantities of things I tried and
don't like, all those Indian blends, like balti seasoning, blech. I should
probably toss all those curry blends (what was I thinking, I hate curry)
except the Maharajah one that I like in rice, all the others are just taking
up room in my freezer.