Dan Abel wrote:

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> > On Thu 30 Mar 2006 09:25:05a, Thus Spake Zarathustra, or was it Dan
Abel?
>
> > > I use Tony Chachere's Creole Seasoning. It's mostly salt, but has red
> > > pepper and other spices also. It's also good on mangos and corn on
the
> > > cob. Actually, it's good on everything.
>
> > I'll have to look for that. Supermarket?
>
> Yeah, I've seen it here (California) in the last ten years or so, in the
> spice section with the flavored salts. It used to be that you had to
> travel to the South (in the US) to find it. My wife's inlaws live in
> Lousiana, so I got my first as a Christmas present, since my SIL knows I
> like spicy food. It comes in 8oz containers, and I think we paid
> US$1.10 for the last one (they last us a long time, since I only use it
> at the table and I don't use much salt). My wife doesn't like hot food,
> but all three of our kids use it to some extent. I put some in my soup
> a few minutes ago for lunch.
>
> It's also available online:
>
> http://www.tonychachere.com/
>
> I priced a case of 12 8oz, and it was US$16.50. Unfortunately, shipping
> adds another 50%.


After years of buying it at the store (it's a staple for me), I resorted to
making my own. It's cheaper and it's easy to do if you buy the bulk spices
(which are all fairly cheap "standards", nothing exotic); you can also
control the amount of sodium...

--
Best
Greg