You wouldn't like our food. I often use both fresh and powdered (garlic and onion) and often that is how the recipe is written. I've tried to avoid the 'extra' of dried powdered garlic and onion but they are most of my savory recipes.I never use a "salt mix" of any type, not because I'm watching my salt in any way, but I want to know what I'm adding. Plus, I'm not crazy about the garlic and onion powder in most of those things - they always seem to give me an aftertaste, compared to using fresh.
I don't think it's a crime, or anything to be embarrassed about, to take a little help from the store, as Rachael Ray used to say. She was the first person who I felt really encouraged me to cook. I discovered her 30-Minute Meals show when I was home for six weeks recovering from surgery and I learned *so much*. Give yourself a break now and then.
Penzeys has quite a few salt-free blends. They even have a filter button on the website so you can view just those.I dislike paying that much for salt. That's one of the main reasons I don't buy most commercial seasoning mixes. I also dislike not having as easy control over how much salt is in my food.
I thought so, from what folks here have said, well, written.Penzeys has quite a few salt-free blends. They even have a filter button on the website so you can view just those.
Penzeys has quite a few salt-free blends. They even have a filter button on the website so you can view just those.
And occasionally they reduce it to $25.I just looked through the "Spices A-Z" section at Pensey's, and figure that's where I'll shop. I'd prefer to buy good quality individual spices/herbs than blends. I need to go through my pantry, and see what I need -- or see what is so old I need to replace.
They have free shipping on orders over 40-bucks. That's not a high bar to clear.
CD