It sounds like that was a pretty fun afternoon! What's he planning on making while he's at school?

No fair, lowspark. What did he buy? (grin)

Annie

Claire,
Mostly low cost items (college student budget you know). I think lots of rice dishes, LOL. He has a couple of chicken dishes in his repertoire and is on the lookout for new simple recipes.

Annie,
He bought a ton! (Well, Mom was buying so he didn't have to be on a limit.) A couple of different kinds of chili powder, garlic powder, oregano, basil, curry, cinnamon, cayenne pepper, cumin, etc. Yeah he stocked up.

Related story: We watched this movie called Once Upon A Time in Mexico (good movie, fun to watch) and in the special features they do a cooking demo of a dish that played a part in the story, Puerco Pibil. Well this guy made the whole recipe look like so much fun both Nathan and I wanted to make it! (It's pork so we'll be substituting beef.)

You needed some particular spices which we bought and you have to grind them in a coffee grinder. So we went to Target and each got one. What fun. Now I just need to make the stuff. I'll post the recipe here if anyone's interested. I now have annatto seads in my pantry waiting to be used.

I'm jealous..I wanna shop in Penzey's...not just online...

On a Penzey's related note, we've got a relatively new one by me (within a year) and any time I've been in it, it's next to dead. It's in the middle of a big shopping area, same parking lot as the mall, so I'm sure rent is expensive and I'm afraid they won't survive. I try to pass the word around, but most people look at me like I've got two heads when I suggest buying regular spices anywhere but the supermarket. I'd be sad to see them go, and would feel guilty if they do because I, too, pick up spices at the supermarket (against my better judgment) rather than making an extra trip.

You inspired me to check the status of the Falls Church, VA Penzey's and it's now open. Woohoo!! I loaded up the last time I was in Columbus, so don't really need anything right now, but I can justify a trip before the holidays I'm sure.

Even if you don't buy anything, go to Penzey's just for the experience. I was in sensory overload by the time I left the one in Jacksonville, FL!

And, yes, I spent a ton!

P.S.> they do gift certificates too. My sister got me one for Christmas last year. It's a great way to introduce someone to Penzey's.

Well I'm shopping at Penzey's today..but alas...online..got my new catalog yesterday and there is a coupon for a free 'new' product...~smile~..now to decided which one of the 3 offered. LOL
I need some things..running low on others and always try a few new things...

Terri, tell me what they are and I'll let you know if I've seen or smelled them.

It's the new seasoning salts..spicey or smokey and the Tuscan Sunset..
I've hardly used my 4S anyway..so I'll probably go for the Tuscan Sunset.
But I do love my Smoked Paprika..so......

Fenworth, yeah the one I drive 2 hrs. to in Jacksonville, Fl never seems to have more than 1 or 2 people in it either. They're in a hard-to-get-to strip mall too.

I seems that Penzeys would do better business wise if they allowed franchising. The stores that I've physically been to are in out-of-the-way strip malls that aren't really good locations for that kind of business or growth.

I actually thought about checking into opening a Penzeys in Orlando, but found they are a strictly family run business, which I think is hurting their potential. Penzeys decides where, when, and who they hire for each store, which I think harms them in not knowing what areas in a potential city are good places to open that kind of business. I'm not sure how they are doing their business/location analysis or development.

I know of a few locations in Orlando where Penzeys would make money hand-over-fist if they opened there. Anywho, those are just my thoughts. They must be doing something right because they are opening all over the place, but I just hope they don't saturate and get hurt by growing too fast in locations that might not support them.

lowspark, that sounds like a lot of fun. Although if it was me I would also be a little nostalgic shopping with my son if he was so excited about buying such a grown up item. Then again it is wrenching my heart to watch Sebastian look so grown up as he walks in to kindergarten (although he is still calling it pindergarten). So maybe I am just a sap.

I would love the recipe. Also I want to hear the report on how it comes out when you make it. You know turkey might be a good sub for the pork.

-Robin

Robin, you're right! But I've had plenty of opportunities to get nostalgic with him already -- so I guess I'm sort of somewhat kinda beyond that. Not totally!

I will post the recipe tonight from home. Nathan actually did make it using beef on Friday night - he cooked pre Yom Kippur dinner for several friends. I will include his feedback on the recipe when I post it.

lowspark, I would recommend using a white (or dark meat) boneless turkey roast for that pork substitute. The meat is closer to the texture and flavor of pork I think. I guess you could also use veal but I am one of those people who won't use veal though. Whenever I cook something that calls for pork I use turkey. I increase the spices and use a LOT of garlic even if the recipe doesn't call for garlic, and sometimes I oil the surface a bit for some extra moisture. I haven't tasted pork in many, many years and I think that helps. But what do other people think would work as a substitute for a good pork roast? I mean, what would your answer be after you say there is no substitute for a good pork roast?

What fun May. I'm sure he will be a hit at school.

My DH was called Lady Seymour (after the ironing board) in college because he was the only on who washed his sheets instead of sweeping the dirt off. Strange, because he is now know as "The House Guest" because of his lack of domestic skills.

I was thinking this week that I would like to start cooking with Beau. He will be 3 in a few months but so inquisitive as to how you make things in the kitchen.

Kathy & Pat, we should meet at Penzey's in Jacksonville. Pat, I think you are the furthest, I'm about 3.5 hours. Maybe Shaun and Bobby too.

Cathy

May,
Since discovering Penzey's, I keep a list in my spice cupboard and as soon as something is LOW, not out, I put it on the list. I make a Penzey's run about twice a year. As a matter of fact, we went last Saturday with Annie, Michielle, Linda, Elery, and DH. I spent the smallest amount I have ever spent. I must be losing it.
I am glad you had fun with Nathan. It's so great that he is becoming a cook. That's your influence.
No pork? I didn't know you kept kosher.
Sherry

Sherry, I don't keep kosher but Nathan does (and Ben's a vegetarian) . I don't ever cook pork though because no one in my house would eat it so although I eat it, I don't cook it or shellfish in my house.

Here's the recipe with Nathan's comments below:
PUERCO PIBIL

5 Tbsp Annatto Seeds
2 tsp cumin seeds
1 Tbsp Peppercorns
8 allspice pods
½ tsp cloves
2 Habanera Peppers, deseeded & deveined, chopped
½ cup orange juice
½ cup white vinegar
2 Tbsp salt
8 cloves garlic
juice of 5 lemons
splash of tequila (maybe ½ cup)
5 lb pork butt
banana leaves (optional)

Grind the spices in a coffee grinder. Put in blender along with orange juice, vinegar, salt and garlic. Liquefy. Add lemon juice & tequila. Cut pork butt into 2" squares and put into large ziplock bag. Poor liquid on top and squish around. Line deep baking pan with banana leaves (or foil). Pour meat on top and top with more banana leaves. Wrap tightly and cover with foil, so as not to allow steam to escape. Roast at 325° for four hours. Serve over rice.

Nathan's comments: The peppers didn't add enough heat. He was worried about burning people out, especially those who are not used to spicy food but everyone agreed there was almost no heat. He said next time he'll probably leave in some seeds & veins. Also, it was too lemony so he would use only 3 lemons next time.

May, I just knew a guy that age would buy the chili stuff!

I have a Penzey's about an hour from me, so when I go to Grand Rapids (about twice a year, LOL), I keep a list and stock up.

I also notice that they aren't usually very busy, but I still just love the place....

Annie

I think the problem with Penzey's is that the general public doesn't realize what a "STEAL" they are...
It's our job to educate them. LOL

My penzey's is never what I would call packed, but on the other hand I don't think I've ever been in there when there weren't at least a couple of other customers at the same time. And I've very seldom seen anyone buying one or two jars. Usually people are gathering up lots of goodies in their baskets.

I actually have told several people about it in the past few weeks since my trip there with Nathan. I've been surprised at how many people who love to cook do not know about it. So... I'm spreading the word!

I took my daughters (age 80) to Penzey's as a "treat" to let them smell everything. One girl had a blast and was off the charts with amazement. The other girl said all the smells made her sick to her stomach. She was feeling queazy all the way home because the smells stuck in her nose.

I'm glad your trip with your son was much more successful! I hope he enjoys all the flavors. Fortunately, my queazy daughter loves eating the cinnamon and chili powder, etc. in the meals I cook.

Kari

Yep - we should definitely try to meet sometime in Jax at the Penzey's.

I'm about 5 hours away, HOWEVER, my sister lives in Jax, so I've got a place to stay! My Mom is considering a trip over there in a couple of weeks - I may have to tag along. I will definitely post to this thread again if I do.

Kari, how old are those daughters?