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Old 07-06-2015, 11:01 PM   #91
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I got my latest Penzey's order last week. The Fox Point, Arizona Dreaming, and Greek seasoning blend were all freebies.

Fox Point is new, and very good! It's a blend of salt, shallots, chives, garlic, onions, and green peppercorns. It was lovely on tonight's steamed potatoes with butter.

Someone here recommended the BBQ 3000, I think it was Maelinde....? It smells fabulous and I can't wait to try it.

I love chives and don't always have fresh, and since the freeze dried shallots are so good, I thought I'd try the chives to have on hand.
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Old 07-07-2015, 01:43 AM   #92
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Love the chives, Cheryl! I have used them in tuna salad, on cottage cheese, in potato salad, scrambled eggs - Oh, you'll find ALL sorts of uses for them.

The "Fox Point" blend is just like the "Lake Shore Drive" blend I got from The Spice House. We had it on our grilled shrimp last week and it was yummy! Next time I get a piece of fish to bake/broil I'll season some bread crumbs with it and use it as a topping.
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Old 07-07-2015, 10:14 AM   #93
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I haven't tried much of their blends. I buy just herbs and spices. I'll have to try some.
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Old 07-07-2015, 04:46 PM   #94
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You're right about the freeze dried chives, CG! This morning I sprinkled some in my scrambled eggs a bit before they were done, and they re-constituted very nicely. Could hardly tell the difference between the freeze dried and fresh. Very chive-y. Can't wait to try them in other things.

Andy, you might like the Arizona Dreaming southwestern blend - it's really good sprinkled over avocado. It's one of my faves and I'm never without it.
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Old 07-07-2015, 05:46 PM   #95
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Quote:
Originally Posted by Cheryl J View Post
...Andy, you might like the Arizona Dreaming southwestern blend - it's really good sprinkled over avocado. It's one of my faves and I'm never without it.
Thanks for the tip.
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Old 07-07-2015, 09:34 PM   #96
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You're welcome, Andy.

In case anyone is interested....according to their webpage, they've dropped free shipping from $30 down to $20 through this Thursday, July 9th.

https://www.penzeys.com/
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Old 07-21-2015, 02:53 AM   #97
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I love butter stewed potatoes, the combination of butter and potatoes are always too good. I used to cook in a different manner by steaming the cut up red potatoes in butter and then adding some herbs and spices. I usually get it from Horton Spice Mills in Canada. Among the spices, the chipotle pepper is too good with potatoes. Adding some herbs like parsley will enrich the taste.
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Old 07-21-2015, 07:24 AM   #98
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Welcome to DC. We have a lot of residents of Canada here. As you have probably noticed, we have a large community from around the world. And it certainly makes for a very diversified base of international dishes. So sit back and peruse all the different site and pages. You are in for a fun place to be. Lots of laughs and information.
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Old 07-21-2015, 07:58 AM   #99
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Quote:
Originally Posted by Cheryl J View Post
Fox Point is new, and very good! It's a blend of salt, shallots, chives, garlic, onions, and green peppercorns. It was lovely on tonight's steamed potatoes with butter.
Fox Point rocks, for sure, but it's not new. I think it was one of their first blends. I've been using it for maybe 20 years.

It's my favorite blend because it's curated. Their newer blends contain way too many ingredients for me.

Fox Point makes good salad dressing and is awesome in tuna salad.
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Old 07-21-2015, 02:19 PM   #100
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Quote:
Originally Posted by Cheryl J View Post
...Fox Point is new, and very good! It's a blend of salt, shallots, chives, garlic, onions, and green peppercorns. It was lovely on tonight's steamed potatoes with butter...
Quote:
Originally Posted by jennyema View Post
Fox Point rocks, for sure, but it's not new....Fox Point makes good salad dressing and is awesome in tuna salad.
In my recent Spice House order, I got a jar of Lake Shore Drive Seasoning. It's the same blend as Fox Point; in fact, they mention exactly that in their online catalog: " This blend is known as Fox Point Seasoning in our original Milwaukee Spice House location". I don't care what they all call it, it was wonderful on our grilled shrimp a few weeks back, and mixed into plain bread crumbs to top some baked fish. Have also used it on chicken and scrambled eggs. Now I want to make potatoes so I can us it like that, Cheryl! Maybe mixed into a little Greek yogurt or sour cream to top a baked potato?
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