Dear Daughter and I stopped in to the new Penzey's store that recently
opened in Littleton, south of Denver. It's a little closer to us than
the other (NW) Denver area shop in Arvada, but still not close enough.

To celebrate their opening they had a $5 coupon in the local paper
which was a nice incentive.

I bought cinnamon to replenish all that I've used the past few weeks
making zucchini bread. Also bought basil, arrowroot, more chicken and
beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and a
couple of other things I can't remember offhand.

Spent about $50 as did Daughter. She'd never been to a Penzey's and was
quite impressed.

gloria p

"Gloria P" > wrote in message
...
>
> Dear Daughter and I stopped in to the new Penzey's store that recently
> opened in Littleton, south of Denver. It's a little closer to us than
> the other (NW) Denver area shop in Arvada, but still not close enough.
>
> To celebrate their opening they had a $5 coupon in the local paper
> which was a nice incentive.
>
> I bought cinnamon to replenish all that I've used the past few weeks
> making zucchini bread. Also bought basil, arrowroot, more chicken and
> beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and a
> couple of other things I can't remember offhand.
>
> Spent about $50 as did Daughter. She'd never been to a Penzey's and was
> quite impressed.
>
> gloria p
>
>
If you'd hunt down a good Indian market in your area you'd find you could
have purchased the spices you bought for about 10-15% of what you paid at
Penzey's.

On Sep 5, 10:03*pm, "Theron" > wrote:
> If you'd hunt down a good Indian market in your area you'd find you could
> have purchased the spices you bought for about 10-15% of what you paid at
> Penzey's.
+++++++++++++++++++++++++++++
Gloria,
Penzey's makes the BEST curry blends in the world Especially for
folks who haven't cooked a lot of Indian food. I started with small
jars of Sweet Curry Blend, ground coriander, ground cardamom, and
Maharajah Blend. The Maharajah is the most expensive but buy a little
one because that's the one you go to when you just want a hint of
mystery. Theron is right about the Indian markets. If you get the
right one (fast turnover/fresh stuff) you can save a mint on SOME
spices. Penzey's French Basil is utterly wonderful. Get some next
time!
Lynn in Fargo

In article >,
Gloria P > wrote:

> Dear Daughter and I stopped in to the new Penzey's store that recently
> opened in Littleton, south of Denver. It's a little closer to us than
> the other (NW) Denver area shop in Arvada, but still not close enough.
>
> To celebrate their opening they had a $5 coupon in the local paper
> which was a nice incentive.
>
> I bought cinnamon to replenish all that I've used the past few weeks
> making zucchini bread. Also bought basil, arrowroot, more chicken and
> beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and a
> couple of other things I can't remember offhand.
>
> Spent about $50 as did Daughter. She'd never been to a Penzey's and was
> quite impressed.
>
> gloria p

$50 must be what a first-timer spends ‹ it's about what Chris dropped
there yesterday afternoon, too. :-0)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Christine Dabney > wrote:

> What do oldtimers spend?

Oldtimers - as it applies here - only need to replenish a couple of
spices at a time, compared to a newtimer who is stocking from empty.

Personally, I prefer the locally owned places, as their prices are 1/2
to 1/4 that of Penzeys. But I hit Penzeys when I cannot find a specific
something at the locals.

jt

On Sep 6, 8:14*am, jt august > wrote:
> In article >,
> *Christine Dabney > wrote:
>
> > What do oldtimers spend?
>
> Oldtimers - as it applies here - only need to replenish a couple of
> spices at a time, compared to a newtimer who is stocking from empty.
>
> Personally, I prefer the locally owned places, as their prices are 1/2
> to 1/4 that of Penzeys. *But I hit Penzeys when I cannot find a specific
> something at the locals.
>
> jt

Very little Soulard Spice Shop does not have. That's where I buy my
spices.

I'm gonna have to go there before I make my next batch of baked beans,
cause I need ground black pepper and bay leaves.

John Kuthe...

jt august said...

> In article >,
> Christine Dabney > wrote:
>
>> What do oldtimers spend?
>
> Oldtimers - as it applies here - only need to replenish a couple of
> spices at a time, compared to a newtimer who is stocking from empty.
>
> Personally, I prefer the locally owned places, as their prices are 1/2
> to 1/4 that of Penzeys. But I hit Penzeys when I cannot find a specific
> something at the locals.
>
> jt


There's a small (2 aisle) spice shop in Philly's Italian market. Just
walking around inside all the scents are quite intoxicating. They have bins
of loose dried spices you spoon from into plastic bags. I don't know how
they keep the spices from going stale on an almost daily basis.

There's a Penzeys in Philly I visit from time to time, as needed. There's a
woman who works there who tours the shop with me, helping me find what I
want more directly. The store is also very pungent. I asked her how
terrific to work among all the aromas. She replied, "I'm immune to it."

She gave me a catalog and said I could call in an order to her over the
phone and she'd round everything up and have it at the counter by the time
I arrived. I thought that was a nice touch.

Andy

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Sep 5, 10:03 pm, "Theron" > wrote:
> If you'd hunt down a good Indian market in your area you'd find you could
> have purchased the spices you bought for about 10-15% of what you paid at
> Penzey's.
+++++++++++++++++++++++++++++
Gloria,
Penzey's makes the BEST curry blends in the world Especially for
folks who haven't cooked a lot of Indian food. I started with small
jars of Sweet Curry Blend, ground coriander, ground cardamom, and
Maharajah Blend. The Maharajah is the most expensive but buy a little
one because that's the one you go to when you just want a hint of
mystery. Theron is right about the Indian markets. If you get the
right one (fast turnover/fresh stuff) you can save a mint on SOME
spices. Penzey's French Basil is utterly wonderful. Get some next
time!
Lynn in Fargo

Our favorite Indian Cookbook is Julie Sahni's "Classic Indian Cooking"
http://www.amazon.com/Classic-Indian.../dp/0688037216 She
guides you through classic Indian dishes with the same skill and charm that
Julia Child had. You don't see curry powder as an ingredient in her recipes.
Curry powder is a mixture of spices, and in general you combine spices to
make your own "curry powder". Presumably curries were dishes created by the
Indians in the 19th century to coddle the British palate. At least that's
always been my understanding.

Cheers,

Ed, thinking about Tandoori Chicken and leftover "Butter Chicken".
http://www.videojug.com/search?keywo...indian-recipes

In article
>,
John Kuthe > wrote:

> Very little Soulard Spice Shop does not have. That's where I buy my
> spices.

You are right, very little, but there is a grade of cinnamon that I
wanted for a special BBQ rub, and soulad only carries one grade, Penzeys
had this firey cinnamon.

On Sep 6, 9:14*am, jt august > wrote:
> In article >,
> *Christine Dabney > wrote:
>
> > What do oldtimers spend?
>
> Oldtimers - as it applies here - only need to replenish a couple of
> spices at a time, compared to a newtimer who is stocking from empty.
>
> Personally, I prefer the locally owned places, as their prices are 1/2
> to 1/4 that of Penzeys. *But I hit Penzeys when I cannot find a specific
> something at the locals.
>
> jt

Same here.

I like their 1/4 oz. offerings. Keeps me going back for more,
although t he shipping can sometimes loom large.


I'd hate to be just starting out. I think the Penzey bride's
assortment would be a great gift. Unless you suspect she'll be an HH
type of cook.
(Hamburger Helper)

On Sep 6, 12:14*pm, jt august > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > Very little Soulard Spice Shop does not have. That's where I buy my
> > spices.
>
> You are right, very little, but there is a grade of cinnamon that I
> wanted for a special BBQ rub, and soulad only carries one grade, Penzeys
> had this firey cinnamon.

Well true,. Soulard's has spices for the "unwashed masses", but that's
good enough for me!

Wanna hear something scary? I'm still using the big plastic container
of cinnamon that was in the house I moved into in 1990! Yup! 20- year
old cinnamon!! And you know what? It still smells and tastes like
cinnamon!! :-)

John Kuthe...

In article >, Andy > wrote:

> jt august said...
>
> > In article >,
> > Christine Dabney > wrote:
> >
> >> What do oldtimers spend?
> >
> > Oldtimers - as it applies here - only need to replenish a couple of
> > spices at a time, compared to a newtimer who is stocking from empty.
> >
> > Personally, I prefer the locally owned places, as their prices are 1/2
> > to 1/4 that of Penzeys. But I hit Penzeys when I cannot find a specific
> > something at the locals.
> >
> > jt
>
>
> There's a small (2 aisle) spice shop in Philly's Italian market. Just
> walking around inside all the scents are quite intoxicating. They have bins
> of loose dried spices you spoon from into plastic bags. I don't know how
> they keep the spices from going stale on an almost daily basis.
>
> There's a Penzeys in Philly I visit from time to time, as needed. There's a
> woman who works there who tours the shop with me, helping me find what I
> want more directly. The store is also very pungent. I asked her how
> terrific to work among all the aromas. She replied, "I'm immune to it."
>
> She gave me a catalog and said I could call in an order to her over the
> phone and she'd round everything up and have it at the counter by the time
> I arrived. I thought that was a nice touch.
>
> Andy

There are two spice shops at Pike Place Market, Market Spice and World
Spice. The former reeks of their skanky tea (think Constant Comment on
steroids), so I prefer World Spice. World Spice is on Western Avenue,
below the main Market. We've been buying most of our spices down there
of late, since it's right across from the Spanish Table. The Market
renovations have made it challenging to get from the main level to
Western Ave, but it's worth the trip.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sep 6, 10:04*am, "Theron" > wrote:
> "Lynn from Fargo Ografmorffig" > wrote in ...
> On Sep 5, 10:03 pm, "Theron" > wrote:> If you'd hunt down a good Indian market in your area you'd find you could
> > have purchased the spices you bought for about 10-15% of what you paid at
> > Penzey's.
>
> +++++++++++++++++++++++++++++
> Gloria,
> Penzey's makes the BEST curry blends in the world *Especially for
> folks who haven't cooked a lot of Indian food. *I started with small
> jars of Sweet Curry Blend, ground coriander, ground cardamom, and
> Maharajah Blend. *The Maharajah is the most expensive but buy a little
> one because that's the one you go to when you just want a hint of
> mystery. *Theron is right about the Indian markets. *If you get the
> right one (fast turnover/fresh stuff) you can save a mint on SOME
> spices. *Penzey's French Basil is utterly wonderful. *Get some next
> time!
> Lynn in Fargo
>
> Our favorite Indian Cookbook is Julie Sahni's "Classic Indian Cooking"http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216She
> guides *you through classic Indian dishes with the same skill and charm that
> Julia Child had. You don't see curry powder as an ingredient in her recipes.
> Curry powder is a mixture of spices, and in general you combine spices to
> make your own "curry powder". Presumably curries were dishes created by the
> Indians in the 19th century to coddle the British palate. At least that's
> always been my understanding.
>
> Cheers,
>
> Ed, thinking about Tandoori Chicken and leftover "Butter Chicken".http://www.videojug.com/search?keywo...n&area=indian-...

I know all that. But when you're 50 years old before you eat your
first Indian meal (good restaurant) and get you get hooked before the
third bite, you don't know where to start.

I started with Penzey's Sweet Curry blend and Maharajah blend - please
notice I also bought coriander and cardamom to go with the cumin,
garlic, chile, pepper, ginger,turmeric, saffron etc. etc. that I
already had at home.

It was a good beginning for me and a lot less nerve-wracking than
introducing oneself to Spanish food by making a full blown, from
scratch Paella for company!

Lynn in Fargo

Melba's Jammin' wrote:
> In article >,
> Gloria P > wrote:
>
>> Dear Daughter and I stopped in to the new Penzey's store that recently
>> opened in Littleton, south of Denver. It's a little closer to us than
>> the other (NW) Denver area shop in Arvada, but still not close enough.
>>

>> Spent about $50 as did Daughter. She'd never been to a Penzey's and was
>> quite impressed.
>>
>> gloria p
>
> $50 must be what a first-timer spends ‹ it's about what Chris dropped
> there yesterday afternoon, too. :-0)


'Cept I wasn't a first timer. I've been to the Penzey's in Arvada many
times because it was about 1/2 mile from one of the tool-and-die shops
where I did pickup and delivery for our company for a few years. And
I had ordered from them by mail for about 10 years before that.

I'd also been to the one in CT a few times. The one thing that stands
out about all of them is that the employees are SO NICE and chatty.

gloria p

Cindy Fuller said...

> There are two spice shops at Pike Place Market, Market Spice and World
> Spice. The former reeks of their skanky tea (think Constant Comment on
> steroids), so I prefer World Spice. World Spice is on Western Avenue,
> below the main Market. We've been buying most of our spices down there
> of late, since it's right across from the Spanish Table. The Market
> renovations have made it challenging to get from the main level to
> Western Ave, but it's worth the trip.


Cindy,

When the spices hit me all at once, it's mostly just a confusing aroma of
everything!!!

BTW, out of curiosity, I just found and took the Pike Place Market's
interactive tour and browsed the shopping and dining lists. Nine acres of
shopping and dining puts Philly's Reading Terminal Market to shame!

Lucky!!!

Best,

Andy

In article >, Andy > wrote:

> BTW, out of curiosity, I just found and took the Pike Place Market's
> interactive tour and browsed the shopping and dining lists. Nine acres of
> shopping and dining puts Philly's Reading Terminal Market to shame!

Cindy and I were in Vancouver a couple of weeks ago, and we visited the
Public Market on Granville Island. The Pike Place Market extends over a
larger area, and has many more shops. But the food scene on Granville
is, I think, even more impressive.

--
Julian Vrieslander

Julian Vrieslander said...

> In article >, Andy > wrote:
>
>> BTW, out of curiosity, I just found and took the Pike Place Market's
>> interactive tour and browsed the shopping and dining lists. Nine acres
of
>> shopping and dining puts Philly's Reading Terminal Market to shame!
>
> Cindy and I were in Vancouver a couple of weeks ago, and we visited the
> Public Market on Granville Island. The Pike Place Market extends over a
> larger area, and has many more shops. But the food scene on Granville
> is, I think, even more impressive.


Julian,

I've never been to either, sadly.

Someday, perhaps.

Best,

Andy

In article
>,
Kalmia > wrote:

> Unless you suspect she'll be an HH
> type of cook.
> (Hamburger Helper)

That style of cooking is why I avoid chain restaurants. They get in
fresh ingredients, mostly, but then they tear open the spice or sauce
pouch and pour that on, already premeasured. I new a guy many years ago
who had worked for Casa Guillardo, a then St. Louis only chain. Whe
Chi-Chi's bought them out, they converted over to Chi-Chi's way of
doing; premeasured spices in envelopes and jars of sauces, all from
commissaries. That is when he quit.

jt

In article
>,
John Kuthe > wrote:

> Wanna hear something scary? I'm still using the big plastic container
> of cinnamon that was in the house I moved into in 1990! Yup! 20- year
> old cinnamon!! And you know what? It still smells and tastes like
> cinnamon!! :-)
>
> John Kuthe...

You must not use cinnamon much. I buy fresh about once a month or so.
My kids and wife love cinnamon on buttered toast and in oatmeal. My
daughter also likes it in hot chocolate on occasion.

jt

Gloria P wrote:
>
> Dear Daughter and I stopped in to the new Penzey's store that recently
> opened in Littleton, south of Denver. It's a little closer to us than
> the other (NW) Denver area shop in Arvada, but still not close enough.
>
> To celebrate their opening they had a $5 coupon in the local paper
> which was a nice incentive.
>
> I bought cinnamon to replenish all that I've used the past few weeks
> making zucchini bread. Also bought basil, arrowroot, more chicken and
> beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and a
> couple of other things I can't remember offhand.
>
> Spent about $50 as did Daughter. She'd never been to a Penzey's and was
> quite impressed.
>
> gloria p

If you get there catalog, frequently there is a coupon for a free
jar of spice (1-2 kinds specified). I love being near Penzey's.
It is so easy to pick up little jars as needed. Have fun!

--
Jean B.

On Sep 6, 9:51*am, Andy > wrote:

> There's a small (2 aisle) spice shop in Philly's Italian market. Just
> walking around inside all the scents are quite intoxicating. They have bins
> of loose dried spices you spoon from into plastic bags. I don't know how
> they keep the spices from going stale on an almost daily basis.

They have clientele who buy them and use them regularly. Ditto the
Indian and East Asian spice shops. There's an African store near my
daughter's old high school that I've never had the time to stop into.
Wonder what they carry that might be interesting....

maxine in ri

On Sep 7, 10:44*am, jt august > wrote:
> In article
> >,
> *John Kuthe > wrote:
>
> > Wanna hear something scary? I'm still using the big plastic container
> > of cinnamon that was in the house I moved into in 1990! Yup! 20- year
> > old cinnamon!! And you know what? It still smells and tastes like
> > cinnamon!! :-)
>
> > John Kuthe...
>
> You must not use cinnamon much. *I buy fresh about once a month or so. *
> My kids and wife love cinnamon on buttered toast and in oatmeal. *My
> daughter also likes it in hot chocolate on occasion.
>
> jt

No, I don't use much cinnamon. I put some in my Banana Bread 2.0 (and
nutmeg too), and in my chili when I make it, but I haven't made a
batch of chili in years (scary when I think about it!)

John Kuthe...

maxine said...

> They have clientele who buy them and use them regularly. Ditto the
> Indian and East Asian spice shops. There's an African store near my
> daughter's old high school that I've never had the time to stop into.
> Wonder what they carry that might be interesting....


I don't know anything about uniquely African spices.

A few years ago, I went to an Asian market, I forget what for. They had more
turmeric than Doans has pills!

Andy

In article >, Andy > wrote:

> Cindy Fuller said...
>
> > There are two spice shops at Pike Place Market, Market Spice and World
> > Spice. The former reeks of their skanky tea (think Constant Comment on
> > steroids), so I prefer World Spice. World Spice is on Western Avenue,
> > below the main Market. We've been buying most of our spices down there
> > of late, since it's right across from the Spanish Table. The Market
> > renovations have made it challenging to get from the main level to
> > Western Ave, but it's worth the trip.
>
>
> Cindy,
>
> When the spices hit me all at once, it's mostly just a confusing aroma of
> everything!!!
>
> BTW, out of curiosity, I just found and took the Pike Place Market's
> interactive tour and browsed the shopping and dining lists. Nine acres of
> shopping and dining puts Philly's Reading Terminal Market to shame!
>
> Lucky!!!
>
We think so. Between Pike Place Market, Uwajimaya, and Central Market
(not to be confused with the Texas chain of the same name), we are in
foodie paradise.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Michael "Dog3" wrote:
> Gloria P >
> : in rec.food.cooking
>
>>
>> Dear Daughter and I stopped in to the new Penzey's store that recently
>> opened in Littleton, south of Denver. It's a little closer to us than
>> the other (NW) Denver area shop in Arvada, but still not close enough.
>>
>> To celebrate their opening they had a $5 coupon in the local paper
>> which was a nice incentive.
>>
>> I bought cinnamon to replenish all that I've used the past few weeks
>> making zucchini bread. Also bought basil, arrowroot, more chicken and
>> beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and
>> a couple of other things I can't remember offhand.
>>
>> Spent about $50 as did Daughter. She'd never been to a Penzey's and
>> was quite impressed.
>
> Nice If I could get out of the Penzey's in Maplewood for $50 I'd be
> a happy camper.
>
>

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.

"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.

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

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.

Becca wrote:

> 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. :-)

Dang, I'm having my bowl of chili as we speak (yes, I eat in front
of the pc sometimes). Boy is it good. Even the beans. I'll call it
unTexas chili. (smile)

nancy

Becca wrote:
>
>
>
> 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. :-)



Think, woman! Penzey's is based in Wisconsin or Minnesoda or one of
those fur northern places. Beans in their chili? You're lucky they
don't put tater tots, noodles, or lutefisk in there.

gloria p
who puts beans in chili but is careful
not to call it Texas chili.

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

Nancy Young wrote:
> Becca wrote:
>
>> 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. :-)
>
> Dang, I'm having my bowl of chili as we speak (yes, I eat in front
> of the pc sometimes). Boy is it good. Even the beans. I'll call it
> unTexas chili. (smile)
>
> nancy


Some of you people sure have a cruel streak. ;-)


Becca

Gloria P wrote:
> Becca wrote:
>>
>>
>>
>> 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. :-)
>
>
>
> Think, woman! Penzey's is based in Wisconsin or Minnesoda or one of
> those fur northern places. Beans in their chili? You're lucky they
> don't put tater tots, noodles, or lutefisk in there.
>
> gloria p
> who puts beans in chili but is careful
> not to call it Texas chili.


Good point, it could always be worse.


Becca

Michael "Dog3" wrote:
> Gloria P >

>>
>> Spent about $50 as did Daughter. She'd never been to a Penzey's and
>> was quite impressed.
>
> Nice If I could get out of the Penzey's in Maplewood for $50 I'd be
> a happy camper.
>
> Michael
>

We are having our kitchen remodeled in the next few months. When the
designer came out to plan he looked in our current cabinets and
remarked: "I have never in my life seen so many spices!"

I have a 36 inch wide cabinet with three shelves full, a spice rack, and
most of my kitchen refrigerator freezer filled with spices. I use
Penzey's to replace what's old or empty, not to try much of anything new
these days.

gloria p

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.

"Becca" > wrote in message
...
> Gloria P wrote:
>> Becca wrote:
>>>
>>>
>>>
>>> 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. :-)
>>
>>
>>
>> Think, woman! Penzey's is based in Wisconsin or Minnesoda or one of
>> those fur northern places. Beans in their chili? You're lucky they
>> don't put tater tots, noodles, or lutefisk in there.
>>
>> gloria p
>> who puts beans in chili but is careful
>> not to call it Texas chili.
>
>
> Good point, it could always be worse.
>
>
> Becca

My Muey Bueno Chili is better than any TX version (in fact it's better than
any version anywhere) ... can include beans or not. I've been to chili
cook-offs and tasted the various versions including first place, none were
any better than canned, most much worse, some so hot may as well simply chew
a habanero for all you'll taste, the texter and color wre all wrong,
actually disgusting, like someone forgot to flush... I wouldn't even call
those bowls of slop chili, none were better than what I remember from grade
school lunch room chow, in fact that was better than the typical first place
cook-off winner. The reason most chili sucks is because folks are not
willing to put in the time.... my recipe is no secret, been posted many
times... but yoose gotta be willing to work at it ALL day.

Gloria P wrote:
>
> Think, woman! Penzey's is based in Wisconsin or Minnesoda or one of
> those fur northern places. Beans in their chili? You're lucky they
> don't put tater tots, noodles, or lutefisk in there.

Tater tots? Chili's even better when poured over Fritos. ;^)

Noodles? Note to self - Arrange to go to Cincy some time.
Then being wheat intolerant get as many ways as I can see on the
list except the noodles.

Lutefisk? Shudder.

The most recent chili-stuff that I liked was in Tacoma. White
beans, chicken, two different kinds of green chile peppers.

"brooklyn1" > wrote in message
...
>
> "Michael "Dog3" wrote:
>> Gloria P >
>> : in rec.food.cooking
>>
>>>
>>> Dear Daughter and I stopped in to the new Penzey's store that recently
>>> opened in Littleton, south of Denver. It's a little closer to us than
>>> the other (NW) Denver area shop in Arvada, but still not close enough.
>>>
>>> To celebrate their opening they had a $5 coupon in the local paper
>>> which was a nice incentive.
>>>
>>> I bought cinnamon to replenish all that I've used the past few weeks
>>> making zucchini bread. Also bought basil, arrowroot, more chicken and
>>> beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and
>>> a couple of other things I can't remember offhand.
>>>
>>> Spent about $50 as did Daughter. She'd never been to a Penzey's and
>>> was quite impressed.
>>
>> Nice If I could get out of the Penzey's in Maplewood for $50 I'd be
>> a happy camper.
>>
>>
>
> 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.
>
>
>
There are two stores in the NY Metro area. One is in Grand Central Station
in NYC. It is rather limited, but you can get most of what you want, just
not in any quantity. The other is in Huntington. That is a big store. They
have everything, including their books and gift packs.

"Kswck" > wrote:
>"brooklyn1" > wrote:
>> "Michael "Dog3" wrote:
>>> Gloria P writes:
>>>>
>>>> Dear Daughter and I stopped in to the new Penzey's store that recently
>>>> opened in Littleton, south of Denver. It's a little closer to us than
>>>> the other (NW) Denver area shop in Arvada, but still not close enough.
>>>>
>>>> To celebrate their opening they had a $5 coupon in the local paper
>>>> which was a nice incentive.
>>>>
>>>> I bought cinnamon to replenish all that I've used the past few weeks
>>>> making zucchini bread. Also bought basil, arrowroot, more chicken and
>>>> beef bases, whole nutmegs, red pepper flakes (DH uses it on pizza) and
>>>> a couple of other things I can't remember offhand.
>>>>
>>>> Spent about $50 as did Daughter. She'd never been to a Penzey's and
>>>> was quite impressed.
>>>
>>> Nice If I could get out of the Penzey's in Maplewood for $50 I'd be
>>> a happy camper.
>>>
>>>
>>
>> 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.
>>
>>
>>
>There are two stores in the NY Metro area. One is in Grand Central Station
>in NYC. It is rather limited, but you can get most of what you want, just
>not in any quantity. The other is in Huntington. That is a big store. They
>have everything, including their books and gift packs.
>


Yes, both stores opened shortly after I moved upstate... the
Huntington store would have been a 15 minute drive away.