Becca wrote:
> brooklyn1 wrote:
>>
>> 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.
>
>
> When I first found Penzey's, I enjoyed reading their recipes, but after
> seeing their chili recipes, I lost all confidence in them. If they want
> to include a chili recipe, and I am talking real chili, the recipe
> should not contain beans. If you think Bryan gets spazzed out over
> hydrogenated lard, you should see me when I find beans in a chili
> recipe.<gasp> I was born in Texas and we don't do beans in chili. I
> try to sit on my fingers and not say anything, but you have to wonder
> what Penzey's is thinking.
>
> Thanks, I feel better. :-)
>
>
> Becca

I will point out, again, that old cookbooks from Texas do contain
chili with beans. (Now I am going to duck and run.)

--
Jean B.