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

"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

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

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>

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

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.

"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.

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.

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

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:

> 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

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

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.

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

"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.

"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.

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