Wayne Boatwright wrote:

> On Sun 12 Jun 2005 09:12:45p, Bill wrote in rec.food.cooking:
>
> > I'd like to make the baby-back rib recipe that Alton Brown made.
> >
> > http://www.foodnetwork.com/food/cook..._11125,00.html
> >
> > I'm having trouble finding some of the spices he used for the rub. (At
> > least I haven't found them at Cub and Rainbow here in Minneapolis).
> >
> > I've not heard of "jalapeno seasoning". Is this the same as red pepper
> > flakes? What would be the equivalent of 1/2 teaspoon?
> >
> > I haven't heard of "Old Bay Seasoning" either. Could I make this from
> > crushed bay leaves? (Are bay leaves edible?)
> Jalapeno Sesoning: http://tinyurl.com/bp69h
> Old Bay Seasoning http://tinyurl.com/apcyk
> The Jalapeno Seasoning is essentially a seasoned salt with powdered
> jalapeno and chili powder added. This is one recipe:
>
> 1 c Garlic salt
> 3/4 c celery salt
> 1/4 c salt
> 2 c Jalapeno Powder; *
> 1/2 c New Mexico Chile Powder; *
>
> * Both of these items should be available at grocery and specialty
> stores that handle Mexican foods.
> Old Bay Seasoning is a spice blend that has become a staple in many
> kitchens. It's usually available in the spice section of most
> supermarkets. I wouldn't bother trying to duplicate it from scratch.
> HTH Wayne Boatwright *¿*

Lowry's seasoned salt and some extra ground cayenne might be a sub, but it's
not Old Bay. I made that recipe from AB and it was not my favorite. Not bad,
just not tasty enuf. Ground bay leaves are used around here, but bay leaf
pieces are pretty near undigestible. Not poison, just get stuck in yer innards.

Edrena