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Old 07-12-2006, 08:37 PM   #11
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:-(

Allen, I'm sorry to have to give you this news. I called the Gray Goose many times yesterday & never got an answer. I started calling again this morning & finally got someone to answer the phone. They don't have Annie Mae's Jerk Seasoning. What they have now is something made by Spice Hunter.

I Googled Annie Mae's - it looks like it comes from Nova Scotia. Is that right?

I'm so sorry.

Corinne
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Old 07-12-2006, 09:51 PM   #12
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Quote:
Originally Posted by Corinne
That's what I use, too. It comes in different forms. The paste is very concentrated & needs to be used sparingly - I found that out the hard way!
LOL! I use the paste as well. It can be fiery!

BC
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Old 07-13-2006, 09:27 AM   #13
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I've only had two different types of Jerk seasoning in my short time on this planet. The recipe I posted, and a store-bought version I tried once. The store-bought one was good and hot, which I felt overpowered the other flavors.

The addition of Herbs de Provence is not what I would consider to be traditional, while the other flavors (except the soy) would be. I posted it, because I felt that this might be a good stand-in recipe for the mix the original poster was looking for.

At this time, I don't have access to any of the Minor's product, as we don't use it at the place I'm currently working at. However, you can easily make your own by adding some Herbs de Provence mix to some olive oil, and warming it a bit to infuse the flavors.
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Old 07-13-2006, 07:27 PM   #14
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I've made my own jerk rub now for years. Jerk is one of my favorite foods... I love jerk chicken wings and pork tenderloins. There are recipes for numerous blends available online. Just Google for "jerk seasoning". That way you can control the amount of heat you put in.... I like it with the traditional scotch bonnet or habeņero peppers, but most recipes just call for cayenne pepper, and you can half the amount to tone it down some.
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