Penzey's spice order
9 years ago
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- 9 years ago
- 9 years ago
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Favorite Penzeys Spice?
Comments (34)I use the granulated garlic for soups and stews and dried beans. It is super easy and had a good fresh garlic taste that holds up to long cooking in the crockpot. I use fresh for stir frys and pasta and quick cooking stews. I also like the granulated garlic for salad dressing--it is basically dried garlic granules so they rehydrate in the dressing if you store it for a while. But you can also grind it for a powder. I also keep it on hand for times when I am out of fresh. I like that it comes in a small container so I use it up before it looses all its punch. I also keep dried onions around for the same reason, not better than fresh but they add their own layer of flavor when you're out of fresh or are cooking something for a long time. Another thing I get from Penzeys is vanilla sugar, which I love in Chai but I'll bet would be good in coffee if you like that kind of thing. It makes a good gift for a chai lover or sweet coffee drink lover. You can make your own, but I rarely have time to just fix dinner let alone do much homeade gift making anymore. I buy vanilla beans in bulk from Penzeys when I need them, but that is rarely anymore these days. I used to make my own homeade chai but not anymore. The only other thing I would use the whole beans for is vanilla bean marmelade, which I don't think I will have time to make this year, but is great if you're into gourmet marmelades. I also like the sandwich sprinkle, although I hardly ever sprinkle it on a sandwich. It is just a good all around seasoned salt, I use it in soups and salads when they need to be punched up a bit. I got a seasoning gift pack from my good friends, boy was that nice. The two that I use all the time are the Mural of Flavor and the Tuscan Sunset. I have to say I really don't like the Sunny Spain, it tastes oddly acrid to me. Also I don't use the Bavarian very much but that's because I am a vegetarian and I do mostly Mediterannean cooking. I may give it to my mom next time I'm home because she does pork chops a lot cause my dad loves them. It might be good in some kinds of bean soups, but again, when I do a bean dish it is mostly a Mediterannean style one, so I haven't used up the Bavarian seasoning very fast, even though it is good. Another unusual item they sell thru Penzeys is dried Cilantro. It is no way as good as fresh, or even frozen, which is how I do cilantro these days, but if you're out and are in a pinch, (which is me most of the time) it is at least something to add for some amount of flavor. I bought a bunch of pumpkin pie spice and apple pie spice for a chai mix experiment and I still have a lot, but when I finally use it up I'm going to try Penzeys. Same with the cinnamon. I also second their chili powders, they have an amazing array. They have a lot of curry powders too, but I am not that much of a curry fan so can't speak to them. When I do make curry I usually do my own spice blends....See MorePenzey's 300 BBQ Spice
Comments (9)Thanks Azalea, that should be fairly easy to replicate. I think I'm going to try it in the smoker. Rather than add the spices with the onions I'll use it as a rub. Here's the recipe Tracey. Bbq Shredded Beef In A Loaf - Chaplinkent 1 ½ to 2 pound boneless beef roast. I use a chuck roast 1 loaf round sour dough bread 1 Can chicken broth 1 Vidalia onion 1 green pepper ½ Lb Aged Monterrey Jack Cheese 1 Tbl Penzeys 300 BBQ spice * 1 Tbl garlic powder 2 Tbl flour Slice onions and place in a skillet with a splash of olive oil and spices. Cook onions until they begin to become transparent- do not overcook. Push aside. Sprinkle flour over the meat and brown in the skillet. Place onions and meat in Crock Pot along with chicken broth. Cook on high for 2 hours and low for 3 hours. Slice the top from the bottom of the bread. Scoop out making a bowl in each half. (I freeze this bread and save for making dressing at a later date.) Slice the green peppers into long thin slices. Slice the cheese. Remove the meat and onions from the crock pot and shred the meat, then mix it with the onions and a small amount of the juice remaining in the pot. Fill the bottom half of the bread bowl with the meat and onion mixture, mounding it up, pour a small amount of juice over the top. Cover it with a layer of green pepper and cheese. Put the top of the bread back on and push down tightly. You do not want any mixture leaking out during baking. Bake at 375 degrees for 25 minutes. Allow to rest before slicing. Use the remainder of the juice for serving. I do not thicken the juice into a gravy but allow it to soak into the bread. * salt, paprika, black pepper, nutmeg, mustard, allspice, citric acid, garlic powder, ginger, sage, thyme, white pepper, cinnamon, and natural smoke flavor....See MorePenzey's order
Comments (1)Salt is the second ingredient, so may be rather high. Salt is often a filler in spice mixes as salt is cheap. Penzey does have a salt-free section on their site. Or just look at the ingredients and use the spices and make your own. I'm not a big fan of Penzey's. My MIL was sending us mixes for x-mas gifts and we just don't like the salt. I like to make my own. If salt is an issue, i bet the fats in sour cream and mayo might be a problem. Substitute greek non fat yogurt for all mayo and cream...so good and 'good for you'. From their site... "Horseradish Dip Blend with 2/3 Cup sour cream and 1/3 Cup mayonnaise. For spicy sandwich spread, thin with a bit of white, balsamic or red wine vinegar. Great on roast beef, turkey, ham or pastrami. Hand-mixed from: - ground horseradish, salt, dextrose, onion powder, lemon peel, dill weed, black pepper and chives."...See MoreShopping at Penzey's with my son
Comments (24)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....See More- 9 years ago
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