Old Bay Seasoning - Recipe (not tried and true)

[Guest guest]

Okay, here I am, looking at a recipe for Old Bay Seasoning (ain't the internet

wunnerful!!! LOL). This is for the benefit of those members outside North

America who may not be able to find this particular blend. I have not tried it

as

yet. When I have - and have found it good - I'll re-post. Meantime, if there is

anyone who DOES try it, would you please let us all know? Much

appreciated.

 

Best,

 

Pat ;=) - RECIPE follows below:

 

* Exported from MasterCook II *

 

Old Bay Seasoning

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Mixes Copycat

 

Amount Measure Ingredient -- Preparation Method

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

1 Tbsp Celery Seed

1 Tbsp Whole Black Peppercorns

6 Bay Leaves

1/2 Tsp Whole Cardamom

1/2 Tsp Mustard Seed

4 Whole Cloves

1 Tsp Sweet Hungarian Paprika

1/4 Tsp Mace

 

In a spice grinder or small food processor, combine all of the

ingredients. Grind well and store in a small glass jar.

 

>From " Sundays at the Moosewood Restaurant "

 

Also, if you want to order, here's the address of the company:

Old Bay Company, Inc., P. O. Box 1802, Baltimore Maryland 21203-1802

 

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

[Guest guest]

Pat wrote:

> Okay, here I am, looking at a recipe for Old Bay Seasoning (ain't the internet

> wunnerful!!! LOL). This is for the benefit of those members outside North

> America who may not be able to find this particular blend. I have not tried it

as

> yet. When I have - and have found it good - I'll re-post. Meantime, if there

is

> anyone who DOES try it, would you please let us all know? Much

> appreciated.

 

hey, I posted a recipie I made up myself using Old Bay. I think you

could buy it online acctually (you can get it pretty easily in any

grocery store in the northeast). I found it went pretty well with tofu

and other vegetables (I made it in kind of a stew). It gives it kind

of a seafood flavor...

 

Gina

[Guest guest]

> hey, I posted a recipie I made up myself using Old Bay. I think you

> could buy it online acctually (you can get it pretty easily in any

> grocery store in the northeast). I found it went pretty well with tofu

> and other vegetables (I made it in kind of a stew).

 

I knew I'd seen a reference to it somewhere ;=) I'm sure you can get it here in

Canada too. I posted the recipe for the benefit of people overseas - we have

members in other places where Old Bay Seasoning may be an unknown

product. And if you can make it yourself, why not!

 

>It gives it kind of a seafood flavor...

 

Well it shouldn't really, except to *remind* one of dishes that include f*sh -

because there's not any kelp or anything like that in it that would give a sea

taste. However, imagination can do a lot. I see on the net that it is used a lot

in

the South of the US for dishes including sealife.

 

Anyway, it looks like a good mix. Also, it might work as you suggest - a bit

like

using a pinch of sage to give a suggestion of those dishes that omnivores

would make with poultry - reminding one of the 'real thing' by using the

flavourings that go with the 'real thing'. And no harm in that at all!

 

Thanks ;=)

 

Best,

 

Pat ;=)

[Guest guest]

Yeah, Old Bay is used mainly for crabs and things like that.

 

Rain

 

greenfury2004 <greenfury2004 wrote:

 

 

> hey, I posted a recipie I made up myself using Old Bay. I think you

> could buy it online acctually (you can get it pretty easily in any

> grocery store in the northeast). I found it went pretty well with tofu

> and other vegetables (I made it in kind of a stew).

 

I knew I'd seen a reference to it somewhere ;=) I'm sure you can get it here in

Canada too. I posted the recipe for the benefit of people overseas - we have

members in other places where Old Bay Seasoning may be an unknown

product. And if you can make it yourself, why not!

 

>It gives it kind of a seafood flavor...

 

Well it shouldn't really, except to *remind* one of dishes that include f*sh -

because there's not any kelp or anything like that in it that would give a sea

taste. However, imagination can do a lot. I see on the net that it is used a lot

in

the South of the US for dishes including sealife.

 

Anyway, it looks like a good mix. Also, it might work as you suggest - a bit

like

using a pinch of sage to give a suggestion of those dishes that omnivores

would make with poultry - reminding one of the 'real thing' by using the

flavourings that go with the 'real thing'. And no harm in that at all!

 

Thanks ;=)

 

Best,

 

Pat ;=)

 

 

 

 

 

 

 

 

 

[Guest guest]

Pat wrote:

> I knew I'd seen a reference to it somewhere ;=) I'm sure you can get it here

in

> Canada too. I posted the recipe for the benefit of people overseas - we have

> members in other places where Old Bay Seasoning may be an unknown

> product. And if you can make it yourself, why not!

 

True, and it's much cheaper, since you can make a bunch at a

time...that's what my dad does with Emeril's " Bam! " spice mix...(I

love that my parents are in to spicy food too! *grin*)

 

> >It gives it kind of a seafood flavor...

>

> Well it shouldn't really, except to *remind* one of dishes that include f*sh -

> because there's not any kelp or anything like that in it that would give a sea

> taste. However, imagination can do a lot. I see on the net that it is used a

lot in

> the South of the US for dishes including sealife.

 

*nod* Yeah, I know about it because my dad grew up in Maryland and Old

Bay is huge there (at least according to him). It does give fish a

really great flavor (I rarely eat fish if at all)....also, I learned

that you don't really need a whole lot to flavor a dish either, so be

careful when you use it!

 

One random question out of curiosity: why do you spell fish " f*sh " ?

 

> Anyway, it looks like a good mix. Also, it might work as you suggest - a bit

like

> using a pinch of sage to give a suggestion of those dishes that omnivores

> would make with poultry - reminding one of the 'real thing' by using the

> flavourings that go with the 'real thing'. And no harm in that at all!

 

yup!

 

Gina

[Guest guest]

>One random question out of curiosity: why do you spell fish " f*sh " ?

 

Same reason I usually spell meat me*t LOL (although some spell it meet). We

try not to discuss animal flesh on this list cuz the list is vegetarian, but

sometimes it's needed a bit to explain what something is or was used for,

such as the Old Bay Seasoning, or referring to, say, vegetarian 'chikken'

flavouring, ya know? As a vegetarian I may not eat f*sh either, so . . . ;=)

 

pat

[Guest guest]

> True, and it's much cheaper, since you can make a bunch at a

> time...

 

Precisely! I don't - absolutely WON'T ;=) - skimp on food, ever, but I don't see

the sense of spending money unnecessarily. I call that a waste and a crime.

But one really great way to save money on food preparation is to make your

own spice mixes, liquid condiments (eg hot sauces), and to cook your own

beans and lentils instead of buying canned, make your own pasta sauce, etc.

Not only do you avoid extra salt and sometimes preservatives that go into

those things, but you get a nicer quality, a quality you can control yourself.

I'm

all for it.

 

that's what my dad does with Emeril's " Bam! " spice mix...

 

Haven't checked what's in that one - couldn't watch Emeril - he uses too much,

er, animal flesh and it makes me feel queasy :=( But that's generally a prob

with food shows isn't it.

 

> *nod* Yeah, I know about it because my dad grew up in Maryland and Old

> Bay is huge there (at least according to him). It does give fish a

> really great flavor (I rarely eat fish if at all)..

 

Getting closer and closer to vegetarianism ;=) That's great - congratulations!!!

Now only that one last little step to take. It's easy, really LOL

 

>..also, I learned that you don't really need a whole lot to flavor a dish

either,

so be careful when you use it!

 

Thanks for the warning. I like things to be spicy - but not all the time - and

not

when it would take away from the flavour of the food rather than enhancing it.

 

Best,

 

Pat ;=)

[Guest guest]

Pat wrote:

> Precisely! I don't - absolutely WON'T ;=) - skimp on food, ever, but I don't

see

> the sense of spending money unnecessarily. I call that a waste and a crime.

> But one really great way to save money on food preparation is to make your

> own spice mixes, liquid condiments (eg hot sauces), and to cook your own

> beans and lentils instead of buying canned, make your own pasta sauce, etc.

> Not only do you avoid extra salt and sometimes preservatives that go into

> those things, but you get a nicer quality, a quality you can control yourself.

I'm

> all for it.

 

right! oh, and thanks for the curry mix...once I get my kitchen clean

and groceries bought, I'll make it myself...you definitely do get a

better quality from it *and* you can get organic ingredients too...

 

> that's what my dad does with Emeril's " Bam! " spice mix...

>

> Haven't checked what's in that one - couldn't watch Emeril - he uses too much,

> er, animal flesh and it makes me feel queasy :=( But that's generally a prob

> with food shows isn't it.

 

It's acctually an excellent spicy all purpose really...I think he has

done some veggie shows, but I can't remember off the top of my

head...besides, I don't have cable, so I only watch it if I happen to

be at my parent's house...

 

> Getting closer and closer to vegetarianism ;=) That's great -

congratulations!!!

> Now only that one last little step to take. It's easy, really LOL

 

Weeeeeeelll...I maybe eat it once or twice a year...I'm all veggie at

home, since, well, when you're single meat is way too expensive

anyway...besides...with the money I save from not buying meat, I can

buy one more thing from Amazon...

 

> >..also, I learned that you don't really need a whole lot to flavor a dish

either,

> so be careful when you use it!

>

> Thanks for the warning. I like things to be spicy - but not all the time - and

not

> when it would take away from the flavour of the food rather than enhancing it.

 

Well, a lot is really spicy, a little isn't quite so, but you can

always add to it...acctually, I made the mistake of using too much Old

Bay and it's not really the spice that's too much, but the flavor is

off (that's why I said it gives a seafood flavor)...next time I used

tobasco to add the spice, and it was much better...

 

Gina

[Guest guest]

Hi again, you wrote re Emeril's seasoning mix (who you had raised yourself):

 

> It's acctually an excellent spicy all purpose really...I think he has

> done some veggie shows, but I can't remember . . .

 

Probably - it's getting to be trendy to do so ;=)

 

Re your eating animal flesh:

 

> Weeeeeeelll...I maybe eat it once or twice a year...I'm all veggie at

> home, since, well, when you're single meat is way too expensive. . .

 

Now there's a thought. We could market veganism as being the cheaper way

to go - right back to what another master chef, Mario Batali, called the cooking

of the 'poverty'.

 

> anyway...besides...with the money I save from not buying meat, I can

> buy one more thing from Amazon...

 

;=)

 

Best, Pat