I'm curious.. what do you guys think is in that spice of his?
I just bought some recently and used it for the first time for dinner this
evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
frozen french fries.
It's really good!
Just curious..
lucy

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy
>
>


It wasn't hard to find; it's on the FoodTV website:


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

gloria p

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy
>
>


It wasn't hard to find; it's on the FoodTV website:


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

gloria p

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy


Nothing out of the ordinary, with salt the
predominant flavor I suspect? Here is the recipe
he provides for it:
http://www.foodnetwork.com/food/reci...6_8489,00.html

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy


Nothing out of the ordinary, with salt the
predominant flavor I suspect? Here is the recipe
he provides for it:
http://www.foodnetwork.com/food/reci...6_8489,00.html

Lucy wrote:

> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy


It's not bad I suppose but would have been much improved had he left out
the salt.

~john

Lucy wrote:

> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy


It's not bad I suppose but would have been much improved had he left out
the salt.

~john

On 2005-01-04, Lucy > wrote:
> I'm curious.. what do you guys think is in that spice of his?

Pretty basic stuff, really. Here's Em's and Chuck Taggart's. I prefer
Chucks as it has 3 more ingredients and no salt ....a bammed up bam, if
you will. The choice is up to you. I use it all the time for just about
anything.

http://www.gumbopages.com/food/creole.html

nb

On 2005-01-04, Lucy > wrote:
> I'm curious.. what do you guys think is in that spice of his?

Pretty basic stuff, really. Here's Em's and Chuck Taggart's. I prefer
Chucks as it has 3 more ingredients and no salt ....a bammed up bam, if
you will. The choice is up to you. I use it all the time for just about
anything.

http://www.gumbopages.com/food/creole.html

nb

Gloria,
Thank you.. and I'm embarrassed.. I go to that website now and then, and
haven't seen it before.
Thanks again,
lucy

"Puester" > wrote in message
...
> Lucy wrote:
>> I'm curious.. what do you guys think is in that spice of his?
>> I just bought some recently and used it for the first time for dinner
>> this evening.. on (I hope I don't get shot for admitting it was frozen,
>> ack!) frozen french fries.
>> It's really good!
>> Just curious..
>> lucy
>>
>>
>
>
> It wasn't hard to find; it's on the FoodTV website:
>
>
> 2 1/2 tablespoons paprika
> 2 tablespoons salt
> 2 tablespoons garlic powder
> 1 tablespoon black pepper
> 1 tablespoon onion powder
> 1 tablespoon cayenne pepper
> 1 tablespoon dried oregano
> 1 tablespoon dried thyme
>
> Combine all ingredients thoroughly.
>
> gloria p

Gloria,
Thank you.. and I'm embarrassed.. I go to that website now and then, and
haven't seen it before.
Thanks again,
lucy

"Puester" > wrote in message
...
> Lucy wrote:
>> I'm curious.. what do you guys think is in that spice of his?
>> I just bought some recently and used it for the first time for dinner
>> this evening.. on (I hope I don't get shot for admitting it was frozen,
>> ack!) frozen french fries.
>> It's really good!
>> Just curious..
>> lucy
>>
>>
>
>
> It wasn't hard to find; it's on the FoodTV website:
>
>
> 2 1/2 tablespoons paprika
> 2 tablespoons salt
> 2 tablespoons garlic powder
> 1 tablespoon black pepper
> 1 tablespoon onion powder
> 1 tablespoon cayenne pepper
> 1 tablespoon dried oregano
> 1 tablespoon dried thyme
>
> Combine all ingredients thoroughly.
>
> gloria p

Thanks notbob.. I'll check it out, this looks tasty.
lucy

"notbob" > wrote in message
news:0enCd.20434$wu4.9174@attbi_s52...
> On 2005-01-04, Lucy > wrote:
>> I'm curious.. what do you guys think is in that spice of his?
>
> Pretty basic stuff, really. Here's Em's and Chuck Taggart's. I prefer
> Chucks as it has 3 more ingredients and no salt ....a bammed up bam, if
> you will. The choice is up to you. I use it all the time for just about
> anything.
>
> http://www.gumbopages.com/food/creole.html
>
> nb

Thanks notbob.. I'll check it out, this looks tasty.
lucy

"notbob" > wrote in message
news:0enCd.20434$wu4.9174@attbi_s52...
> On 2005-01-04, Lucy > wrote:
>> I'm curious.. what do you guys think is in that spice of his?
>
> Pretty basic stuff, really. Here's Em's and Chuck Taggart's. I prefer
> Chucks as it has 3 more ingredients and no salt ....a bammed up bam, if
> you will. The choice is up to you. I use it all the time for just about
> anything.
>
> http://www.gumbopages.com/food/creole.html
>
> nb

On 2005-01-04, Lucy > wrote:
> Thanks notbob.. I'll check it out, this looks tasty.
> lucy

My pleasure. Be sure and check out the rest of the site. Many will agree
this is about the best cajun/creole recipe website on the net.

enjoy =D
nb

On 2005-01-04, Lucy > wrote:
> Thanks notbob.. I'll check it out, this looks tasty.
> lucy

My pleasure. Be sure and check out the rest of the site. Many will agree
this is about the best cajun/creole recipe website on the net.

enjoy =D
nb

I've tried a few of the Emeril products and they're all really good. I love
his red pepper pasta sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being right increases in a direct proportion
to the intensity with which others try to prove him wrong."

I've tried a few of the Emeril products and they're all really good. I love
his red pepper pasta sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being right increases in a direct proportion
to the intensity with which others try to prove him wrong."

The vodka pasta sauce is also very good.


"Mpoconnor7" > wrote in message
...
> I've tried a few of the Emeril products and they're all really good. I
> love
> his red pepper pasta sauce.
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being right increases in a direct
> proportion
> to the intensity with which others try to prove him wrong."

The vodka pasta sauce is also very good.


"Mpoconnor7" > wrote in message
...
> I've tried a few of the Emeril products and they're all really good. I
> love
> his red pepper pasta sauce.
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being right increases in a direct
> proportion
> to the intensity with which others try to prove him wrong."

The vodka pasta sauce is also very good.


"Mpoconnor7" > wrote in message
...
> I've tried a few of the Emeril products and they're all really good. I
> love
> his red pepper pasta sauce.
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being right increases in a direct
> proportion
> to the intensity with which others try to prove him wrong."

big fish wrote:
> The vodka pasta sauce is also very good.
>
>
> "Mpoconnor7" > wrote in message
> ...
>
>>I've tried a few of the Emeril products and they're all really good. I
>>love
>>his red pepper pasta sauce.
>>
>>Michael O'Connor - Modern Renaissance Man
>>
>>"The likelihood of one individual being right increases in a direct
>>proportion
>>to the intensity with which others try to prove him wrong."
>
>
>
>
I was in a pinch one evening a while back and tried a jar of his sauce.
I don't recall which kind it was but for a jarred sauce it was actually
pretty good. Next time I need to head to the store I'm gonna pick up a
couple of jars for the pantry just in case.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!

Others have already posted the recipe, but in my opinion the brand name
stuff is too salty -- I'd recommend mixing up your own and cut down on the
salt a little (to taste). :-)

Cheers,
-C

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!

Others have already posted the recipe, but in my opinion the brand name
stuff is too salty -- I'd recommend mixing up your own and cut down on the
salt a little (to taste). :-)

Cheers,
-C

Lucy wrote:
> I'm curious.. what do you guys think is in that spice of his?
> I just bought some recently and used it for the first time for dinner this
> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
> frozen french fries.
> It's really good!
> Just curious..
> lucy


His show tonight demostrated how to make his Essence spice mix...

~john

in article , Levelwave© at
wrote on 1/3/05 21:19:

> Lucy wrote:
>
>> I'm curious.. what do you guys think is in that spice of his?
>> I just bought some recently and used it for the first time for dinner this
>> evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
>> frozen french fries.
>> It's really good!
>> Just curious..
>> lucy
>
>
> It's not bad I suppose but would have been much improved had he left out
> the salt.
>
> ~john
>
I actually made some salt-free Essence for my late father because of his
doctor's orders to omit salt from his diet.

Dieter

Dieter Zakas wrote:
> in article , Levelwave© at
> wrote on 1/3/05 21:19:
>
>
>>Lucy wrote:
>>
>>
>>>I'm curious.. what do you guys think is in that spice of his?
>>>I just bought some recently and used it for the first time for dinner this
>>>evening.. on (I hope I don't get shot for admitting it was frozen, ack!)
>>>frozen french fries.
>>>It's really good!
>>>Just curious..
>>>lucy
>>
>>
>>It's not bad I suppose but would have been much improved had he left out
>>the salt.
>>
>>~john
>>
>
> I actually made some salt-free Essence for my late father because of his
> doctor's orders to omit salt from his diet.
>
> Dieter
>
I'm not sure where I got this from (it's part of many, many recipes I
have in word format,) but I think it's pretty authentic.

Enjoy,

Rich


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

"Lucy" > writes:
>I'm curious.. what do you guys think is in that spice of his?

Just about every one of his FoodTV and emerils.com recipes that uses
Essence also includes a recipe for it.

In my opinion, its not unlike Paul Prudhomme's spice mixes, except that
Emeril's version is more "one size fits all" versus Prudhomme's which
are modified slightly, I think, for every recipe (this is based upon
Prudhomme's various cookbook recipes, almost all of which start with
a spice mix of some sort).

Guy

"Lucy" > writes:
>I'm curious.. what do you guys think is in that spice of his?

Just about every one of his FoodTV and emerils.com recipes that uses
Essence also includes a recipe for it.

In my opinion, its not unlike Paul Prudhomme's spice mixes, except that
Emeril's version is more "one size fits all" versus Prudhomme's which
are modified slightly, I think, for every recipe (this is based upon
Prudhomme's various cookbook recipes, almost all of which start with
a spice mix of some sort).

Guy

I've also found some real gems on emeril's website, emerils.com. The site
is somewhat difficult to navigate, and seems to require registration (but
I've been known to use false IDs from time to time), but there really are
some excellent recipes hidden there.

Guy

guy f klose wrote:
> "Lucy" > writes:
>> I'm curious.. what do you guys think is in that spice of
>> his?
>
> Just about every one of his FoodTV and emerils.com
> recipes that uses Essence also includes a recipe for it.
>
> In my opinion, its not unlike Paul Prudhomme's spice
> mixes, except that Emeril's version is more "one size
> fits all" versus Prudhomme's which are modified slightly,
> I think, for every recipe (this is based upon Prudhomme's
> various cookbook recipes, almost all of which start with
> a spice mix of some sort).
>
> Guy

He's published it in several of his books.

* Exported from Mastercook *

Essence (Emeril's Creole Seasoning):

Recipe By : Emeril Legasse
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or
container.

Yield: about 2/3 cup

- - - - - - - - - - - - - - - - - -

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

"Pete Romfh" > wrote in message
...
> guy f klose wrote:
> > "Lucy" > writes:
> >> I'm curious.. what do you guys think is in that spice of
> >> his?
> >
> > Just about every one of his FoodTV and emerils.com
> > recipes that uses Essence also includes a recipe for it.
> >
> > In my opinion, its not unlike Paul Prudhomme's spice
> > mixes, except that Emeril's version is more "one size
> > fits all" versus Prudhomme's which are modified slightly,
> > I think, for every recipe (this is based upon Prudhomme's
> > various cookbook recipes, almost all of which start with
> > a spice mix of some sort).
> >
> > Guy
>
> He's published it in several of his books.
>
> * Exported from Mastercook *
>
> Essence (Emeril's Creole Seasoning):
>
> Recipe By : Emeril Legasse
> Serving Size : 4 Preparation Time :0:00
> Categories : Cajun/Creole
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 tablespoons paprika
> 2 tablespoons salt
> 2 tablespoons garlic powder
> 1 tablespoon black pepper
> 1 tablespoon onion powder
> 1 tablespoon cayenne pepper
> 1 tablespoon dried leaf oregano
> 1 tablespoon dried thyme
>
> Combine all ingredients thoroughly and store in an airtight jar or
> container.
>
> Yield: about 2/3 cup
>

I have found that it works best using Whole Foods cayenne pepper
which has a Scoville rating of 90,000 (!)

pavane

>From: "Lucy"
>Date: 1/3/2005 6:11 PM Pacific Standard Time
>Message-id: >
>
>I'm curious.. what do you guys think is in that spice of his?

I believe he gives a recipe for it in one of his books- maybe the everyday's a
party book?

let me look.... *elevator musik*

It's not his *essence* but a creole spice mix that he gives a recipe for in
that book. I'm certain I've seen a recipe for his essence because I made a jar
of it a few years back. It was mostly paprika, pepper and salt with onion and
garlic powder as I recall (plus some herbs). . He does have a couple different
spice blends but the basic one I know I've made before. I'll poke a round a bit
more- chances are it's google searchable

Barb Anne

>From: "Lucy"
>Date: 1/3/2005 6:11 PM Pacific Standard Time
>Message-id: >
>
>I'm curious.. what do you guys think is in that spice of his?

I believe he gives a recipe for it in one of his books- maybe the everyday's a
party book?

let me look.... *elevator musik*

It's not his *essence* but a creole spice mix that he gives a recipe for in
that book. I'm certain I've seen a recipe for his essence because I made a jar
of it a few years back. It was mostly paprika, pepper and salt with onion and
garlic powder as I recall (plus some herbs). . He does have a couple different
spice blends but the basic one I know I've made before. I'll poke a round a bit
more- chances are it's google searchable

Barb Anne

Lewt me guess - you shop at Casa Acoreana in Kensington Market?

Lewt me guess - you shop at Casa Acoreana in Kensington Market?

I'm a Canuck in the country's self-obsessed navel.

What's up with the Penzey's thing on the 'merkin side of the border?
I have encountered raving fans, but have not been tempted to buy at
the stores when I've been down there because I can get most of it
cheaper here in the local ethnic markets.

Why the Penzey's enthusiasm to the point of doing mail-order?

Shirley, in the city who's herbs and spices are ever fresh.

I'm a Canuck in the country's self-obsessed navel.

What's up with the Penzey's thing on the 'merkin side of the border?
I have encountered raving fans, but have not been tempted to buy at
the stores when I've been down there because I can get most of it
cheaper here in the local ethnic markets.

Why the Penzey's enthusiasm to the point of doing mail-order?

Shirley, in the city who's herbs and spices are ever fresh.

wrote:

> Seriously, what_ is_ the draw of Penzey's? I'm asking out of
> curiousity. I've been there, but I want to understand what pulls
> people in to pay the premium.

I think it is just people's first experience with reasonably fresh
spices, so they are infatuated with the place. It becomes a shared
experience and sort of a "fan club" develops.

I ordered a bunch of stuff from Penzey's a couple of years ago. The
quality was good but the prices too high for me. But it did turn me on
to fresh-ground pepper, dried mint, and a few other things. Now I buy
Malibar black pepper at Sam's, and I haven't used up all the dried mint
from that first Penzey's order yet.

I won't order from them again because of the price, but if there was a
Penzey's locally, I might buy a few things there, like *really* good
cinnamon, etc. Generally I buy spices at ethnic markets (except for the
previously mentioned black pepper that I use a lot of.) I'm gonna try
ordering some dried peppers from myspicer.com and see how that goes.

BTW, Sheldon used to rave about Penzey's (but less than some folks) but
recently he reported getting a shipment of poor quality stuff that he
described as floor sweepings. Boutique stores selling at premium prices
don't get to make mistakes like that.

Best regards,
Bob

wrote:

> Seriously, what_ is_ the draw of Penzey's? I'm asking out of
> curiousity. I've been there, but I want to understand what pulls
> people in to pay the premium.

I think it is just people's first experience with reasonably fresh
spices, so they are infatuated with the place. It becomes a shared
experience and sort of a "fan club" develops.

I ordered a bunch of stuff from Penzey's a couple of years ago. The
quality was good but the prices too high for me. But it did turn me on
to fresh-ground pepper, dried mint, and a few other things. Now I buy
Malibar black pepper at Sam's, and I haven't used up all the dried mint
from that first Penzey's order yet.

I won't order from them again because of the price, but if there was a
Penzey's locally, I might buy a few things there, like *really* good
cinnamon, etc. Generally I buy spices at ethnic markets (except for the
previously mentioned black pepper that I use a lot of.) I'm gonna try
ordering some dried peppers from myspicer.com and see how that goes.

BTW, Sheldon used to rave about Penzey's (but less than some folks) but
recently he reported getting a shipment of poor quality stuff that he
described as floor sweepings. Boutique stores selling at premium prices
don't get to make mistakes like that.

Best regards,
Bob

> wrote in message
...
> On 10 Jan 2005 11:08:15 -0800, "
> > wrote:
>
>>Lewt me guess - you shop at Casa Acoreana in Kensington Market?
>
> Among others. I like their large packages of knorr chicken bouillon,
> and that I can get decent bouillon cubes in a wide range of other
> flavours. (Yum, mushroom. Yum, fish stocks) I hit them once or twice
> a year when I'm down in the area.
>
> I live in south etobicoke, overlooking the Humber River. The area is
> heavily polish, russian, ukrainian, with a generational smatter of
> italian and portuguese. My home cooking is heavily asian influenced,
> with a smattering of prairie chinese, and a residue of acadian. The
> wok lives on the stove.
>
> Grant's (a large chinese supermarket just over the western border of
> the city in Mississauga, named after the US $50 dollar bill) also have
> ample Asian and South Asian seasonings, and their turnover is high. Is
> handier for me than Kensington. I usually do a shopping run in Little
> India on Gerrard East when I'm down there.... where else can I get 1
> kg bags of cumin seed?
>
> Yes, I am spoiled compared to many in other parts of the Great White
> North. But then, I also fresh roast my whole spices before grinding,
> and I find that makes a huge difference, even with spices that are a
> "little long in the tooth".
>
> Seriously, what_ is_ the draw of Penzey's? I'm asking out of
> curiousity. I've been there, but I want to understand what pulls
> people in to pay the premium. We don't use mail-order as much on this
> side of the border as on the Yank side (although it has gone up with
> online sales) and therefore, tend to rely on what can be sourced
> locally. It's not worth my while to order from an American supplier
> unless it is a really big order, as we are charged duty, brokerage and
> sales taxes on incoming product. Most cities of any size have
> ethnicly oriented stores, and decent seasonings can be got there
> affordably if you know what you are looking for.. Even when I lived in
> Lethbridge, the local chinese/south asian store had large fresh
> quantities cheap.
>

I'd say the draw is two things. First, Penzey's generally has high quality
merchandise, and second it is convenient to order everything from one place
and have it delivered to your door. Also, many USAians do not live near
reliable sources of good spices. Toronto is unusual in having such a wide
range of ethnic sources. I just returned from a visit - my wife's family
lives there. I am always tempted to stuff my suitcases with food, like from
the cheese shop in "Greektown" on Danforth that had my mouth watering! We
did bring back a big piece of peameal bacon.


--
Peter Aitken

Remove the crap from my email address before using.



--
Peter Aitken

Remove the crap from my email address before using.