I 've seen Penzey's discussed here before. I usually don't use pre-packages
spice blends--I make my own chili powder, and usually cook Asian food "from
scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
something in the cupboard that can be used to throw together a tasty dish
quickly on the occasions when one doesn't feel like going through the
process to make a real Indian meal. And it is great that Penzey's blends are
NOT mostly salt with a little spice thrown in.

I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
he loves them. I just got the new catalog in the mail, and it has a coupon
that tempts me to try something other than the Rogan Josh.

What would you recommend?

In article >,
"Janet" > wrote:

> I 've seen Penzey's discussed here before. I usually don't use pre-packages
> spice blends--

> What would you recommend?

Fox Point
Sunny Paris (salt free, IIRC)
Old World Seasoning (like Lawry's but not so salty tasting)
Mural of Flavor (the dumbest name ever for a seasoning blend)
Greek Seasoning
Pasta Sprinkle

I don't think I've ever been disappointed with any of them; storage
space is a consideration for me.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

"Janet" > wrote in message ...
|I 've seen Penzey's discussed here before. I usually don't use pre-packages
| spice blends--I make my own chili powder, and usually cook Asian food "from
| scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
| something in the cupboard that can be used to throw together a tasty dish
| quickly on the occasions when one doesn't feel like going through the
| process to make a real Indian meal. And it is great that Penzey's blends are
| NOT mostly salt with a little spice thrown in.
|
| I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
| he loves them. I just got the new catalog in the mail, and it has a coupon
| that tempts me to try something other than the Rogan Josh.
|
| What would you recommend?

Northwoods or Northwoods Fi This is my indispensable rub for grilled
duck, lamb or pork. Beautiful flavor, great spice, tasty, lovely stuff.

Greek Seasoning: OK for lamb, the Northwoods I like better, but super
as a dressing mixed up per the label recipe. These are the two I
always seem to run out of.

Extra Bold Black Peppercorns. Heaven on earth.

pavane

On Mar 5, 5:48*pm, "Janet" > wrote:
> I 've seen Penzey's discussed here before. I usually don't use pre-packages
> spice blends--I make my own chili powder, and usually cook Asian food "from
> scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
> something in the cupboard that can be used to throw together a tasty dish
> quickly on the occasions when one doesn't feel like going through the
> process to make a real Indian meal. And it is great that Penzey's blends are
> NOT mostly salt with a little spice thrown in.
>
> I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
> he loves them. I just got the new catalog in the mail, and it has a coupon
> that tempts me to try something other than the Rogan Josh.
>
> What would you recommend?

I'm with Barb.

Sunny Paris
Lemon Pepper
Pasta Sprinkle
Extra Bold Black Peppercorns
Sweet Basil

Harriet & critters

On Mar 5, 5:48*pm, "Janet" > wrote:
> I 've seen Penzey's discussed here before.
> What would you recommend?
As to blends, Creamy Peppercorn for seasoning many things I cook, as
well as for some simpler pasta salads. It's also my current favorite
green salad dressing. I mix the dressing according to the directions
on the bottle, plus an extra bit of the seasoning. First time I made
it, for just a taste I gobbled three heaping teaspoons because it is
so good.
....Picky

"Janet" > wrote in message
...
> I 've seen Penzey's discussed here before. I usually don't use
> pre-packages spice blends--I make my own chili powder, and usually cook
> Asian food "from scratch"--
> What would you recommend?

Tuscan Sunset
Old World
Mural of Flavor.

On Fri, 5 Mar 2010 20:48:50 -0500, "Janet" > wrote:

>What would you recommend?

We really like their Florida Seasoned Pepper (called simply Florida Seasoning
until recently).

-- Larry

In article >,
"Janet" > wrote:

> I 've seen Penzey's discussed here before. I usually don't use pre-packages
> spice blends--I make my own chili powder, and usually cook Asian food "from
> scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
> something in the cupboard that can be used to throw together a tasty dish
> quickly on the occasions when one doesn't feel like going through the
> process to make a real Indian meal. And it is great that Penzey's blends are
> NOT mostly salt with a little spice thrown in.
>
> I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
> he loves them. I just got the new catalog in the mail, and it has a coupon
> that tempts me to try something other than the Rogan Josh.
>
> What would you recommend?

Sunny Paris is my favorite spice blend from Penzys. It goes great on egg
and potato dishes. I am not a fan of chives, but for some reason, this
blend, which includes chives just works well.

"Janet" wrote:
>
> What would you recommend?

Their blend I use most is adobo, followed my their Italian herb blend.

In article >,
Christine Dabney > wrote:
>On Fri, 5 Mar 2010 23:44:40 -0500, "Ed Pawlowski" >
>wrote:
>>Mural of Flavor.
>
>That one is good. Alan Boles mentioned it here on RFC a year or two
>ago, and I found it at one of the stores.
>
>One of my favorites is the Trinidad seasoning. And Sunny Paris.

I am especially fond of Mural of Flavor, Trinidad, and Sandwich Sprinkle
for savory dishes and Cake Spice and Baking Spice for sweet.

I sub the latter in 1:1 for cinnamon in a lot of baked goods (esp. crisp
topping).

I like the newish chili blends, too (3000 and 9000).

Having a Penzey's in a semi-regular stomping ground helps! I can taste
before I buy.

Charlotte
--

On Mar 5, 8:48*pm, "Janet" > wrote:
> I 've seen Penzey's discussed here before. I usually don't use pre-packages
> spice blends--I make my own chili powder, and usually cook Asian food "from
> scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
> something in the cupboard that can be used to throw together a tasty dish
> quickly on the occasions when one doesn't feel like going through the
> process to make a real Indian meal. And it is great that Penzey's blends are
> NOT mostly salt with a little spice thrown in.
>
> I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
> he loves them. I just got the new catalog in the mail, and it has a coupon
> that tempts me to try something other than the Rogan Josh.
>
> What would you recommend?

The Brady Street Cheese Sprinkle is great on popcorn.

The pasta sprinkle is good too.

Everything else I get there is single-spice.

Kris

"Janet" > wrote in message
...
>I 've seen Penzey's discussed here before. I usually don't use pre-packages
>spice blends--I make my own chili powder, and usually cook Asian food "from
>scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
>something in the cupboard that can be used to throw together a tasty dish
>quickly on the occasions when one doesn't feel like going through the
>process to make a real Indian meal. And it is great that Penzey's blends
>are NOT mostly salt with a little spice thrown in.
>
> I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
> he loves them. I just got the new catalog in the mail, and it has a coupon
> that tempts me to try something other than the Rogan Josh.
>
> What would you recommend?
>

I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
seasoning. All are salt free. I'm of the opinion, add salt at the table.

Jill

On Mar 7, 10:30*am, "jmcquown" > wrote:
> "Janet" > wrote in message
>
> ...
>
> >I 've seen Penzey's discussed here before. I usually don't use pre-packages
> >spice blends--I make my own chili powder, and usually cook Asian food "from
> >scratch"-- but I tried their Rogan Josh and was pleased. It's great to have
> >something in the cupboard that can be used to throw together a tasty dish
> >quickly on the occasions when one doesn't feel like going through the
> >process to make a real Indian meal. And it is great that Penzey's blends
> >are NOT mostly salt with a little spice thrown in.
>
> > I got the Rogan Josh, Balti, and Singapore for a friend for Christmas, and
> > he loves them. I just got the new catalog in the mail, and it has a coupon
> > that tempts me to try something other than the Rogan Josh.
>
> > What would you recommend?
>
> I like the Old World blend. *Bonnes Herbs and Fine herbs. *Also the Adobo
> seasoning. *All are salt free. *I'm of the opinion, add salt at the table.
>
> Jill

no, food should be served the way it's intended to be eaten. You end
up using less salt if you salt in the pan vs. at the table.

"none of your business" > wrote
>>
>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
>> seasoning. All are salt free. I'm of the opinion, add salt at the
>> table.
>>
>> Jill
>
> no, food should be served the way it's intended to be eaten. You end
> up using less salt if you salt in the pan vs. at the table.

Real world is that some people will salt no matter what you do. They even
put salt on ham.

On 3/7/2010 3:51 PM, Ed Pawlowski wrote:
>
>
> "none of your business" > wrote
>>>
>>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
>>> seasoning. All are salt free. I'm of the opinion, add salt at the table.
>>>
>>> Jill
>>
>> no, food should be served the way it's intended to be eaten. You end
>> up using less salt if you salt in the pan vs. at the table.
>
> Real world is that some people will salt no matter what you do. They
> even put salt on ham.

My Dad was one of those--he'd dump salt all over everything before he
even tasted it.

Ed Pawlowski wrote:
> "none of your business" > wrote
>>>
>>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the
>>> Adobo seasoning. All are salt free. I'm of the opinion, add salt
>>> at the table.
>>>
>>> Jill
>>
>> no, food should be served the way it's intended to be eaten. You end
>> up using less salt if you salt in the pan vs. at the table.
>
> Real world is that some people will salt no matter what you do. They even
> put salt on ham.

My late FIL salted everything without tasting it. I started leaving the salt
dishes in the china cupboard when he was around, since I am not a low-salt
fiend and salt everything adequately enough for most people in advance. This
made him actually have to taste the food and request salt if he wanted it.
Which he never did. I think he must have gotten used to the salting routine
because my late MIL underseasoned everything. Partly because he didn't was
one of the generation and culture that was supicioius of furriners and their
unAmerican spices. <G>

My favorite FIL moment came when he was telling us all how he didn't like
garlic. Funny thing, I said, you just had your third helping of garlic
mashed potatoes!

jmcquown wrote:

> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the
> Adobo seasoning. All are salt free. I'm of the opinion, add salt at
> the table.
> Jill

I like to add salt while I'm cooking food, but I prefer to be able to add
the salt separately from the spices and herbs.

On Sun, 7 Mar 2010 16:47:05 -0500, "Janet" >
wrote:


>My favorite FIL moment came when he was telling us all how he didn't like
>garlic. Funny thing, I said, you just had your third helping of garlic
>mashed potatoes!

My dad claims to hate garlic. This last New Years day his wife made a
salad dressing she wasn't happy with and asked my opinion before it
went to the table. A put it in the food processor with about 6 big
cloves of garlic and gave it a whirl. My dad couldn't stop raving
about how good it was and had a second helping of salad loaded with
it.

We never told him.

Lou

On Sun, 7 Mar 2010 09:44:13 -0800 (PST), none of your business
> wrote:

>no, food should be served the way it's intended to be eaten....

Except that everyone's salt sensitivity is different, and decreases as you age.

Thus it's impossible to salt any dish to perfectly suit multiple people, despite
the ravings of megalomaniac restaurant chefs.

-- Larry

On Sun, 07 Mar 2010 16:43:33 -0500, J. Clarke wrote:

> On 3/7/2010 3:51 PM, Ed Pawlowski wrote:
>>
>>
>> "none of your business" > wrote
>>>>
>>>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
>>>> seasoning. All are salt free. I'm of the opinion, add salt at the table.
>>>>
>>>> Jill
>>>
>>> no, food should be served the way it's intended to be eaten. You end
>>> up using less salt if you salt in the pan vs. at the table.
>>
>> Real world is that some people will salt no matter what you do. They
>> even put salt on ham.
>
> My Dad was one of those--he'd dump salt all over everything before he
> even tasted it.

my dad was known to put salt on potato chips. but he's 87 now and
counting, so who knows?

your pal,
blake

blake murphy > writes:

> On Sun, 07 Mar 2010 16:43:33 -0500, J. Clarke wrote:
>
>> On 3/7/2010 3:51 PM, Ed Pawlowski wrote:
>>>
>>>
>>> "none of your business" > wrote
>>>>>
>>>>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
>>>>> seasoning. All are salt free. I'm of the opinion, add salt at the table.
>>>>>
>>>>> Jill
>>>>
>>>> no, food should be served the way it's intended to be eaten. You end
>>>> up using less salt if you salt in the pan vs. at the table.
>>>
>>> Real world is that some people will salt no matter what you do. They
>>> even put salt on ham.
>>
>> My Dad was one of those--he'd dump salt all over everything before he
>> even tasted it.
>
> my dad was known to put salt on potato chips. but he's 87 now and
> counting, so who knows?

So what?

Everyone puts salt on potato chips.

>
> your pal,
> blake

blake murphy wrote:
> On Sun, 07 Mar 2010 16:43:33 -0500, J. Clarke wrote:
>
>> On 3/7/2010 3:51 PM, Ed Pawlowski wrote:

>>> Real world is that some people will salt no matter what you do. They
>>> even put salt on ham.
>>
>> My Dad was one of those--he'd dump salt all over everything before he
>> even tasted it.
>
> my dad was known to put salt on potato chips. but he's 87 now and
> counting, so who knows?

Yikes. Probably not as bad, but a friend of mine salted pizza. This
after a couple of heart attacks. The third event was some kind of
stroke, but I am not going to say it's because he consumed so much
sodium because who knows.

nancy

On Mon, 08 Mar 2010 19:28:04 +0100, Bogbrush >
wrote:

>blake murphy > writes:
>
>> On Sun, 07 Mar 2010 16:43:33 -0500, J. Clarke wrote:
>>
>>> On 3/7/2010 3:51 PM, Ed Pawlowski wrote:
>>>>
>>>>
>>>> "none of your business" > wrote
>>>>>>
>>>>>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
>>>>>> seasoning. All are salt free. I'm of the opinion, add salt at the table.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> no, food should be served the way it's intended to be eaten. You end
>>>>> up using less salt if you salt in the pan vs. at the table.
>>>>
>>>> Real world is that some people will salt no matter what you do. They
>>>> even put salt on ham.
>>>
>>> My Dad was one of those--he'd dump salt all over everything before he
>>> even tasted it.
>>
>> my dad was known to put salt on potato chips. but he's 87 now and
>> counting, so who knows?
>
>So what?
>
>Everyone puts salt on potato chips.

Perhaps you're referring to fish n' chips kinda potato chips, aka
freedom fries. But with US potato chips typically they do too, but
with salty dips.

On Mon, 08 Mar 2010 19:28:04 +0100, Bogbrush wrote:

> blake murphy > writes:
>
>> On Sun, 07 Mar 2010 16:43:33 -0500, J. Clarke wrote:
>>
>>> On 3/7/2010 3:51 PM, Ed Pawlowski wrote:
>>>>
>>>>
>>>> "none of your business" > wrote
>>>>>>
>>>>>> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
>>>>>> seasoning. All are salt free. I'm of the opinion, add salt at the table.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> no, food should be served the way it's intended to be eaten. You end
>>>>> up using less salt if you salt in the pan vs. at the table.
>>>>
>>>> Real world is that some people will salt no matter what you do. They
>>>> even put salt on ham.
>>>
>>> My Dad was one of those--he'd dump salt all over everything before he
>>> even tasted it.
>>
>> my dad was known to put salt on potato chips. but he's 87 now and
>> counting, so who knows?
>
> So what?
>
> Everyone puts salt on potato chips.

i'm talking about american potato chips from a bag.

your pal,
blake

On Tue, 9 Mar 2010 11:40:15 -0500, blake murphy
> wrote:

> i'm talking about american potato chips from a bag.

You may have to be more specific for that one, blake. American style,
*salted* potato chips.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"jmcquown" > wrote:

> I like the Old World blend. Bonnes Herbs and Fine herbs. Also the Adobo
> seasoning. All are salt free. I'm of the opinion, add salt at the table.
>
> Jill

Salt is the second ingredient in the Old World Seasoning.
(I wonder what makes it "an all-purpose Central European blend." )
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

On Tue, 09 Mar 2010 09:10:34 -0800, sf wrote:

> On Tue, 9 Mar 2010 11:40:15 -0500, blake murphy
> > wrote:
>
>> i'm talking about american potato chips from a bag.
>
> You may have to be more specific for that one, blake. American style,
> *salted* potato chips.

....salted-on-both-sides potato chips.

your pal,
blake