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Old 04-07-2010, 06:44 PM   #1
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Old Bay Revisited

I found an old thread on Old Bay Seasoning, but it was too old to reply to.

I just bought a jar of Old Bay at my favourite gourmet store yesterday. I have only had it on shrimp before but can't wait to try some of the ideas in that thread - french fries, seafood of all kinds, etc..

The Lady who owns the store said she uses it on chicken - anyone done this before? Any other ideas or tips on how to use it? I can't wait to experiment.

I guess it won't go very well in cake?

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Old 04-07-2010, 06:50 PM   #2
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Old Bay

Old Bay is yummy in both tuna and chicken salads. Crab cakes are yummy as are steamed crabs using Old Bay. I used to make a tasty pasta salad with shrimp, pasta, green onion, green peas, mayo and Old Bay.

I think a sprinkling of Old Bay would could be good in fried chicken, but may not be something I would want often.

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Old 04-07-2010, 07:36 PM   #3
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They use it for everything out here. Crabs in particular.
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Old 04-07-2010, 08:09 PM   #4
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Old Bay is heavy in celery flavor and I'm not a big fan of celery but it is good in seafood. I use it with shrimp and also crab cakes.
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Old 04-07-2010, 08:21 PM   #5
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Bloody Mary anyone??
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Old 04-07-2010, 09:07 PM   #6
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I find it similar to KFC herbs and spices, except as noted by Andy that it has a strong celery flavor. It also has a bit of cayenne pepper in it. I tried it both with pork and chicken, as well as in whitefish chowder. It's all good. You might add a bit of lemmon pepper to it, or dried lemon peal. I think that would be a good flavor addition to an already great seasoning.

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Old 04-07-2010, 09:11 PM   #7
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Thanks, everyone! I can't wait to try all of your suggestions. Though, Uncle Bob, I might have to try yours first!
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Old 04-07-2010, 09:21 PM   #8
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OK, I don't know much about Old Bay, but I wanted to tell you that even if the thread is old there should be that little box you can click to post in it anyway.
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Old 04-07-2010, 10:01 PM   #9
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Alix, I did that and wrote my reply and clicked to post it. A message came up that I couldn't post to the thread because it was 273 days old. I copied my reply and tried it twice to make sure I had clicked to post anyway and it happened again so I made this new one.
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Old 04-07-2010, 11:48 PM   #10
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I tried it on some sauteed mushrooms tonight and was impressed. I find vegetables (and fungi) a good base to test different seasonings.
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