Hi Everyone,

I'm getting ready to make my third order from Penzeys. Of the seasoning
blends, in the past I've ordered Fox Point, the Crouton Seasoning/Sandwhich
sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've also
tried the Galena Street and the Ozark, which were both just kind of ok, IMO.
This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes
Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita seasoning. I
was interested in hearing what people thought about these and if anyone had
anything else they would suggest trying. The little jars are so
inexpensive, I figure that I can try stuff out without investing too much
money... Also, is their new 4S season salt anything special, or would I be
just as well to stick with Lawry's seasoned salt?

Thanks,
DRB

In article > ,
"DRB" > wrote:

> Hi Everyone,
>
> I'm getting ready to make my third order from Penzeys. Of the seasoning
> blends, in the past I've ordered Fox Point, the Crouton Seasoning/Sandwhich
> sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've also
> tried the Galena Street and the Ozark, which were both just kind of ok, IMO.
> This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes
> Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita seasoning. I
> was interested in hearing what people thought about these and if anyone had
> anything else they would suggest trying. The little jars are so
> inexpensive, I figure that I can try stuff out without investing too much
> money... Also, is their new 4S season salt anything special, or would I be
> just as well to stick with Lawry's seasoned salt?
>
> Thanks,
> DRB
>
>

I can only comment on Old World, which I love. I add a little to greens
before sauteing. Also, try liberally seasoning a pork tenderloin with
Old World before roasting -- delicious!

You might want to invest in a little jar of Fines Herbes also; a pinch
or so adds a wonderful flavor to deglazing sauces.

Wishing everyone a healthy and prosperous 2004,

Victoria

in article , DRB at
wrote on 1/1/04 4:40 PM:

> Hi Everyone,
>
> I'm getting ready to make my third order from Penzeys. Of the seasoning
> blends, in the past I've ordered Fox Point, the Crouton Seasoning/Sandwhich
> sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've also
> tried the Galena Street and the Ozark, which were both just kind of ok, IMO.
> This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes
> Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita seasoning.

I love Old World, that's what I use as a less salty version of Lawry's...I
put it in close to everything. Parisian Bonnes Herbes is fabulous! I love it
in eggs, potatoes, cream cheese, chicken. Bicentennial Rub is fantastic on
roasted chicken and turkey. I've also used it on lamb.

Another one you might want to try is Bavarian rub. that's wonderful on pork.

I haven't tried the Pork Chop Seasoning, but I have given the Fajita
seasoning as a gift, people like it a lot.

Victoria Bolles > wrote in
:

> This time, I think I'm going to try Old World, Northwoods, Pariesan
> Bonnes
>> Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita
>> seasoning. I
>

I enjoy the Parisean Bonne Herb mix but be aware it doesn't weigh much so 4
oz will be a huge bag. So keep that blend down in weight. The lemon Garlic
marenade is nice too.

--
And the beet goes on! (or under)
-me just a while ago

In article > , "DRB"
> wrote:

> Hi Everyone,
This time, I think I'm going to
> try Old World,
(snip) Also, is their new 4S season salt anything special, or
> would I be just as well to stick with Lawry's seasoned salt?
>
> Thanks, DRB
Enjoy the Old World! Rather like Lawry's but not as salty-tasting. The
4S Seasoned Salt, IMO, is very salty!! (Yeah, I know it's salt, but I
really did not like it.)
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

DRB wrote:
>
> Hi Everyone,
>
(Spice list snipped)
>
> I was interested in hearing if anyone had
> anything else they would suggest trying.


Sunny Paris

gloria p

We love their salad dressing mixes-- Italian, French vinegarette, and
others.
Also, I use a lot of Shallot Pepper seasoning for grilled vegetables, as
well as
Herbe de Provence. If you do paella or other rice dishes, the saffron is
good,
although I've recently seen it cheaper elsewhere on the Web.

Ed

Puester > wrote in
:

> Sunny Paris
>

Fox Point without the salt is Sunny Paris.

--
And the beet goes on! (or under)
-me just a while ago

in article , hahabogus at
lid wrote on 1/1/04 7:38 PM:

> Puester > wrote in
> :
>
>> Sunny Paris
>>
>
> Fox Point without the salt is Sunny Paris.

They are similar, but not quite.

I really really love the Northwoods seasoning. It's fantastic rubbed onto
chicken or turkey before roasting (or just rubbed on chicken pieces before
baking). Don't make the mistake of ordering the smallest jar. You'll run
out way too soon! (You can use this stuff very generously).

I'm also a big fan of Sunny Paris. Dried shallots, tarragon, and a few
other herbs. Great added to soups, scrambled eggs, veggies, etc.

I find these blends can greatly improve quickie, thrown together meals.

Christine


"DRB" > wrote in message
m...
> Hi Everyone,
>
> I'm getting ready to make my third order from Penzeys. Of the seasoning
> blends, in the past I've ordered Fox Point, the Crouton
Seasoning/Sandwhich
> sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've
also
> tried the Galena Street and the Ozark, which were both just kind of ok,
IMO.
> This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes
> Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita seasoning. I
> was interested in hearing what people thought about these and if anyone
had
> anything else they would suggest trying. The little jars are so
> inexpensive, I figure that I can try stuff out without investing too much
> money... Also, is their new 4S season salt anything special, or would I
be
> just as well to stick with Lawry's seasoned salt?
>
> Thanks,
> DRB
>
>

"Puester" > wrote in message
...
> DRB wrote:
> >
> > Hi Everyone,
> >
> (Spice list snipped)
> >
> > I was interested in hearing if anyone had
> > anything else they would suggest trying.
>
>
> Sunny Paris
>
> gloria p

Sunny Spain

Charlie

Charles Gifford wrote:
>
> "Puester" > wrote in message
> ...
> > DRB wrote:
> > >
> > > Hi Everyone,
> > >
> > (Spice list snipped)
> > >
> > > I was interested in hearing if anyone had
> > > anything else they would suggest trying.
> >
> >
> > Sunny Paris
> >
> > gloria p
>
> Sunny Spain
>
> Charlie

Sunny Chula Vista....

;-)
gloria p

"Christine" > wrote in message >...
> I really really love the Northwoods seasoning. It's fantastic rubbed onto
> chicken or turkey before roasting (or just rubbed on chicken pieces before
> baking). Don't make the mistake of ordering the smallest jar. You'll run
> out way too soon! (You can use this stuff very generously).
>
> I'm also a big fan of Sunny Paris. Dried shallots, tarragon, and a few
> other herbs. Great added to soups, scrambled eggs, veggies, etc.
>
> I find these blends can greatly improve quickie, thrown together meals.
>
> Christine
>
>
> "DRB" > wrote in message
> m...
> > Hi Everyone,
> >
> > I'm getting ready to make my third order from Penzeys. Of the seasoning
> > blends, in the past I've ordered Fox Point, the Crouton
> Seasoning/Sandwhich
> > sprinkle, and Brady Street Cheese Sprinkle, all of which I love. I've
> also
> > tried the Galena Street and the Ozark, which were both just kind of ok,
> IMO.
> > This time, I think I'm going to try Old World, Northwoods, Pariesan Bonnes
> > Herbes, Pork Chop Seasoning, Bicentenial Rub, and the Fajita seasoning. I
> > was interested in hearing what people thought about these and if anyone
> had
> > anything else they would suggest trying. The little jars are so
> > inexpensive, I figure that I can try stuff out without investing too much
> > money... Also, is their new 4S season salt anything special, or would I
> be
> > just as well to stick with Lawry's seasoned salt?
> >
> > Thanks,
> > DRB
> >
> >

Their French basil is to ordinary basil as fresh garden peas are to canned.
I've considered rubbing it behind my ears.
Lynn from Fargo

Lynn Gifford wrote:
>
> Their French basil is to ordinary basil as fresh garden peas are to
> canned.
> I've considered rubbing it behind my ears.
> Lynn from Fargo

... or... you could grow your own and really knock yourself out.
I love it when i'm out and accidentally brush past the basil, scently the
air heavenly.

Dried basil - pah !



--
If I can't be a good example,
then I'll just have to be a horrible warning.

"Puester" > wrote in message
...
> Charles Gifford wrote:
> >
> > "Puester" > wrote in message
> > ...
> > > DRB wrote:
> > > >
> > > > Hi Everyone,
> > > >
> > > (Spice list snipped)
> > > >
> > > > I was interested in hearing if anyone had
> > > > anything else they would suggest trying.
> > >
> > >
> > > Sunny Paris
> > >
> > > gloria p
> >
> > Sunny Spain
> >
> > Charlie
>
> Sunny Chula Vista....
>
> ;-)
> gloria p

Hee, hee! There is a new Argentine restaurant in Chula Vista. Perhaps they
use Penzey's. :-)

Charlie

"Lynn Gifford" > wrote in message
om...
>
> Their French basil is to ordinary basil as fresh garden peas are to
canned.
> I've considered rubbing it behind my ears.
> Lynn from Fargo

That is so true! Also, I almost cried when I first tried their Vietnamese
cinnamon.

Charlie

peecee wrote:
> :
>
>>> Lynn Gifford wrote:
>>> >
>>> > Their French basil is to ordinary basil as fresh garden peas are
>>> to > canned.
>>> > I've considered rubbing it behind my ears.
>>> > Lynn from Fargo
>>>
>>> .. or... you could grow your own and really knock yourself out.
>>> I love it when i'm out and accidentally brush past the basil,
>>> scently the air heavenly.
>>>
> I find the same with many herbs - lavender, coriander, basil, mint -
> Mmmm.
> And so easy to grow!

yup
I would never go back to dried

i'll add rosemary and chives ( and um, what else have I got out there ? ) -
um, oh - lemongrass, parsley ... the leaves from my kaffir lime make my
curry di-vine

--
If I can't be a good example,
then I'll just have to be a horrible warning.

"Charles Gifford" > wrote in
link.net:

> That is so true! Also, I almost cried when I first tried their Vietnamese
> cinnamon.
>

The smell alone was simply amazing.

--
And the beet goes on! (or under)
-me just a while ago