Spice Mixes ( was Old Bay Seasoning)

[Guest guest]

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