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Old 10-21-2004, 06:55 PM   #1
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What is your favorite "combination" spice?

I'm sure it could be easily duplicated with a little trial and error, but I love Lawry's Garlic Salt. I also really like Old Bay for seafood.

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Old 10-21-2004, 07:39 PM   #2
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My favorite is the Mesquite seasoning from Olde Westport
I can't figure out how they do it, but it is sooooooooo good on grilled steaks!
www.OldeWestportSpice.com
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Old 10-21-2004, 09:18 PM   #3
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McCormick Grill Mates. I like the Montreal Steak seasoning.
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Old 10-21-2004, 09:20 PM   #4
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I'm with MJ! That stuff is good on chicken & pork chops too!
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Old 10-21-2004, 09:30 PM   #5
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I don't know if this one qualifies as a "combination spice", but I really enjoy vanilla sugar (made from the last bean I was able to afford recently!).

In my first order from Penzeys, I also grabbed some of their Shallot-Pepper Seasoning that is indescribably wonderful on fish and chicken. It contains Tellicherry black pepper, tarragon, shallots and bay leaves.

One of the many joys I've received from this site is the introduction to Penzeys. Thank you so much for that one!!!
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Old 10-22-2004, 10:09 AM   #6
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Rachel Ray is always using grill seasoning, so I had planned to try some. It's a definite now that it has received multiple recommendations. The latest Penzeys catalog arrived earlier this week and I looked under G, but no grill seasoning was listed. I'm going to check closer because it may be listed as something else. If not, our local supermarket has McCormick-Schilling, and their products are usually okay.
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Old 10-22-2004, 01:03 PM   #7
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Quote:
Originally Posted by MJ
McCormick Grill Mates. I like the Montreal Steak seasoning.
same here. i even use it on my burgers
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Old 10-22-2004, 01:22 PM   #8
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Old 10-22-2004, 01:24 PM   #9
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Tony Satcheries and Chesapeake Bay Seafood Seasoning for fish and other seafoods

Lee & Perrins Worchester Sauce is a diving blessing. Add anchovy paste, crushed garlic, salt, pepper and chives to a tupperware and marinate steak in it. DIVINE.
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Old 10-29-2004, 11:26 PM   #10
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One of these days I'm going to try and reformulate my basic poultry seasoning. I haven't tried that in awhile, but I seem to be pretty good about seasoning anything chicken-flavored (such as a roast chicken, chicken pilaf, etc.) by hand with seasonings I have in my pantry. I also tend to formulate most of my own seasoning mixes. I don't know why, but I just like to play with the flavors.

I also make my own Mexican seasoning, as well as Blackened Seasoning (although that recipe is courtesy of Chef Prudhomme's cookbook).

I think the only store-bought seasoning mixes I use are Broiled Steak Seasoning and Lawry's Seasoned Salt.
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