Guest guest Posted November 1, 2004 Report Share Posted November 1, 2004 pat wrote: > Okay!!! I'm sold. I'm gonna go out tomorrow and FIND some Old Bay > Seasoning (always best to have the original with which to compare the > homemade one anyway ;=)). And no, I wouldn't have that connotation to it > either - I like the blend as I 'taste' it in the 'Ingredients List' in imagination. And I > too thought of lentils! (great minds - or getting there!). the blend is a good one...so, go look for the sqarish yellow and red can... > It's really important to have some good recommendations like this. To many > people in the USA, Old Bay is probably commonplace. Sometimes it's a real > eye-opener to others. I do grind and mix my own spices - generally at the time > of cooking, not ahead of time (with a couple of exceptions). But this looks like > a mix I don't generally think of using, and for that I'm grateful ;=) Well, I know I've seen it in the Northeast, wether it's common elsewhere, I don't know...haven't been shopping in California yet (I'm planning on moving there) but when I find out, I'll let you know.. Speaking of spice mixes, I also use Sazon Goya quite a bit. It's not specifically spicy, but it does give great Spanish/Mexican flavor to foods. I used it for a rice and tofu dish awhile back, and it was great. I did have to add the spice though, but a good pinch of chili powder or some dribbles of tobasco does the trick... Gina Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.