Sheldon wrote:


> All good, but you really oughta try Penzeys adobo, can't cook pork
> without it, great on chicken too, and manditory for chili. Not five
> minutes ago I put a 5 pound boneless pork loin in the oven, rubbed
> well with Penzeys adobo, oil, and salt... I like Penzeys adobo because
> it contains no added salt, so you can use as much as you like without
> regard to over salting.

Must agree here. The adobo is AWESOME! I haven't tried it with pork
yet, but I have put it in chili with excellent results. Chicken is
usually what I pair it with.

My Bob's pantry looks like a Penzeys store front. He has things that I
can't even pronounce, but they sure smell good! Also, the best looking
vanilla beans I have ever seen. We couldn't get by the Torrence, CA
store this last week ... perhaps on our trip to Portland in May we can
make a stop.