Becca wrote:
> Jean B. wrote:
>> 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.)
>>
>
> Wha!!
>
> Becca

Heh! Come to think of it, the recipes could have migrated there
from GOK where. :-)

--
Jean B.