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Old 04-08-2010, 11:34 PM   #21
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As we live in MD we have a jar the size of my head. I think it is required eating in these parts.

"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 04-09-2010, 04:12 PM   #22
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I made some stuffed and broiled pork tenderloin medallions that were seasoned inside and out with Old bay, and black pepper, stuffed with garlic smashed spuds. I mad a pork gravy from the juices, a touch of milk, and thickened with corn starch slurry. The gravy was exceptional, the best pork gravy I've made yet. The Old Bay strengthened the pork flavor and was almost an unami kind of thing. The tenderloins tasted great as well. As Emerald used to say on his show, "You could put this on a car bumper and it would taste great.", or something like that.

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Old 04-09-2010, 04:55 PM   #23
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Thanks, Goodweed, that sounds delicious. I made pork medallions yesterday and didn't think to use the Old Bay. I thought it might be overpowering for my Dad who can't handle any heat but I actually don't find it too spicy when used in moderation.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 04-10-2010, 09:19 PM   #24
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I love Old Bay Seasoning and I just started using it recently myself. So, far chicken is what I mostly have used it on. Sprinkle some on a chicken and breast and grill, it is wonderful. I never thought have adding it to tuna fish salad and I had that last week. Old Bay was good added to a recipe for chicken patties that I made last week.

Do what you can, with what you have, where you are.

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