Bell's vs Penzey's poultry seasoning
notbob
Poultry Seasoning (P-O-U-L-T-R-Y S-E-A-S-O-N-I-N-G), here (GASP!
(G-A-S-P)). I know. It's enough to make one move. Anyway, I'm
considering buying some Penzeys (P-E-N-Z-E-Y-S) poultry seasoning
(FOR USE IN POULTRY STUFFING (S-T-U-F-F-I-N-G)). Is Penzeys pretty
good?
nb
Goomba
TammyM
Yes.
Why are you being a buttwipe? (B-U-T-T-W-I-P-E)
TammyM
ChattyCathy
Because youknowwho (Y-O-U-K-N-O-W-W-H-O) took the day off.
--
Cheers
Chatty Cathy
notbob
> Why are you being a buttwipe? (B-U-T-T-W-I-P-E)
I wasn't aware there were such strict rules on posting to rfc.
Perhaps the "ladies" of rfc will edit the rfc faq so as to provide
explicit instruction on precisely how to word a post so as not to
invite such vicious retribution.
nb
Tracy
Penzeys - according to their website:
sage, white pepper, red and green bell peppers, lemon peel, savory,
rosemary, dill, allspice, thyme, marjoram and ginger.
Bells - according to their website:
rosemary, oregano, sage, ginger, and marjoram
Personally, if I couldn't get Bell's, I'd try to make it from scratch.
I am sure the Penzey's is fine, but it does look a little busy. Dill
and allspice?
JMHO.
Tracy
notbob
> Penzeys - according to their website:
> sage, white pepper, red and green bell peppers, lemon peel, savory,
> rosemary, dill, allspice, thyme, marjoram and ginger.
>
>
> Bells - according to their website:
> rosemary, oregano, sage, ginger, and marjoram
>
> Personally, if I couldn't get Bell's, I'd try to make it from scratch.
>
> I am sure the Penzey's is fine, but it does look a little busy. Dill
> and allspice?
Good point, Tracy. P's appears to lack oregano, too. OTOH, maybe the
allspice is a welcome bonus. I have to order some 5-spice, so will
probably give it a shot, my not having a good selection of whole
herb/spices to grind my own, at this time. Thnx 4 the feedback.
nb
sf
Stop spazzing! I'll buy you a box and send it, sheesh. Email me your
street address and I'll take care of it.
>Is Penzeys pretty good?
Oh, come on. Do you expect the Penzy mafia to say otherwise?
--
I love cooking with wine.
Sometimes I even put it in the food.
notbob
Wayne Boatwright
Never having been a particular fan of Bell's Poultry Seasoning, I've liked
both Penzey's and Spice Islands poultry seasoning. When I make dressing, I
use poultry seasoning along with additional sage and other spices/herbs.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Ran�e at Arabian Knits
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> Never having been a particular fan of Bell's Poultry Seasoning, I've liked
> both Penzey's and Spice Islands poultry seasoning. When I make dressing, I
> use poultry seasoning along with additional sage and other spices/herbs.
I've never used a mix of poultry seasoning for poultry. The only
time I have ever used it was when someone gave us theirs when they moved
and I think I put it in soup. It was turkey soup, though.
I use Simon and Garfunkel's mix for stuffing and just mix it up
myself, rather than have a separate bottle for it: Parsley, sage,
rosemary and thyme. I mix plain bread with corn bread, use lots of
butter, celery and onion with a little garlic, salt and pepper to taste
a little bit of turkey stock. I use lemon when roasting the bird, but
not in the stuffing. That's just how I roll.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Kswck
Kswck
jmcquown
Why not just make your own from a blend of dried herbs and spices? I do
love Penzeys (never heard of Bells so it must be a regional thing) but I
still make my own poultry seasoning with herbs and spices. It's not that
difficult.
Jill
Janet Wilder
My kids can get it in New Jersey and they either bring some when they
cisit or send care packages.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Janet Wilder
I just remembered I had a copy cat recipe for Bell's.
* Exported from MasterCook *
Bells Poultry Seasoning copykat recipe
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Hints And Tips Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 tsp dried rosemary
8 1/4 tsp dried oregano
7 1/2 tsp dried sage
6 3/4 tsp ground dried ginger
6 tsp dried marjoram
5 1/4 tsp dried thyme
1 1/2 tsp ground black pepper
Mix together and grind to fine powder.
Description:
"My favorite poultry seasoning"
Yield:
"1 cup"
sf
Well, do you want it or not?
Cheryl
"jmcquown" <j_mc...@comcast.net> wrote in message
news:7m0uttF...@mid.individual.net...
Bell's is what my mom always used, and what I use. It comes in a shaker
cardboard box rather than a plastic or metal tin.
jmcquown
news:el0mf51bdud9md63v...@4ax.com...
> On Wed, 11 Nov 2009 17:15:28 GMT, notbob <not...@nothome.com> wrote:
>
>>Due to some bizarre location warp, I cannot get Bell's (B-E-L-L-'S)
>>Poultry Seasoning (P-O-U-L-T-R-Y S-E-A-S-O-N-I-N-G), here (GASP!
>>(G-A-S-P)). I know. It's enough to make one move. Anyway, I'm
>>considering buying some Penzeys (P-E-N-Z-E-Y-S) poultry seasoning
>>(FOR USE IN POULTRY STUFFING (S-T-U-F-F-I-N-G)).
>>
> Stop spazzing! I'll buy you a box and send it, sheesh. Email me your
> street address and I'll take care of it.
>
>>Is Penzeys pretty good?
>
> Oh, come on. Do you expect the Penzy mafia to say otherwise?
>
The 'Penzey mafia'? What are you talking about?
Make your own poultry seasoning... dried crumbled sage, thyme, marjoram (or
basil).
Jill
Andy
news:7m2697F...@mid.individual.net:
Jill,
You forgot a touch of fresh cracked pepper.
Not to mention a pinch of oregano into the seasoning mix.
But, what do I know?!!
Best,
Andy
Wayne Boatwright
I combine my own, too...dried crumbled sage, thyme, marjoram, and rosemary.
Bell's seasoning contains rosemary, oregano, sage, ginger, marjoram, thyme
and pepper. I can't wrap my head around oregano or ginger in a holiday
bird, much less in the dressiing.
sf
<waynebo...@arizona.usa.com> wrote:
>I can't wrap my head around oregano or ginger in a holiday
>bird, much less in the dressiing.
You haven't lived until you try chervil in turkey dressing. It's da
bomb!
Pete C.
Sam's has it in a more industrial size as well.
blake murphy
jeez, you can't even be polite to someone offering you a present?
blake
blake murphy
most likely force of habit.
your pal,
blake
jmcquown
> On Thu, 12 Nov 2009 13:01:03 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>I can't wrap my head around oregano or ginger in a holiday
>>bird, much less in the dressiing.
>
> You haven't lived until you try chervil in turkey dressing. It's da
> bomb!
>
You have to like turkey first. I'm roasting a cornish game hen :) The
dressing will be made on the side. Onion and garlic added to the
aforementioned herbs along with cooked wild rice and chicken stock.
Jill
Wayne Boatwright
I haven't quite decided. David will probably want turkey breast, but he
doesn't eat stuffing/dressing. If I roast a turkey breast for him, I'll
roast a chicken for myself so that I have leftovers. If I don't roast a
turkey breast, then it will be capon which we'll both eat. In any case,
I'll make a pan of cornbread dressing for myself, which will include the
herbs we've discussed, along with onion, celery, toasted pecans, and dried
cranberries.
I like chervil with fish, eggs, salads, etc., but I'm not sure I'd like it
with poultry.
jmcquown
news:Xns9CC19E3A1F687wa...@69.16.185.247...
> On Thu 12 Nov 2009 09:52:30a, jmcquown told us...
>
>> "sf" <s...@geemail.com> wrote in message
>> news:rqaof59muedg75pd1...@4ax.com...
>>> On Thu, 12 Nov 2009 13:01:03 GMT, Wayne Boatwright
>>> <waynebo...@arizona.usa.com> wrote:
>>>
>>>>I can't wrap my head around oregano or ginger in a holiday bird, much
>>>>less in the dressiing.
>>>
>>> You haven't lived until you try chervil in turkey dressing. It's da
>>> bomb!
>>>
>>
>> You have to like turkey first. I'm roasting a cornish game hen :) The
>> dressing will be made on the side. Onion and garlic added to the
>> aforementioned herbs along with cooked wild rice and chicken stock.
>>
>> Jill
>
> I haven't quite decided. David will probably want turkey breast, but he
> doesn't eat stuffing/dressing. If I roast a turkey breast for him, I'll
> roast a chicken for myself so that I have leftovers. If I don't roast a
> turkey breast, then it will be capon which we'll both eat. In any case,
> I'll make a pan of cornbread dressing for myself, which will include the
> herbs we've discussed, along with onion, celery, toasted pecans, and dried
> cranberries.
>
> I like chervil with fish, eggs, salads, etc., but I'm not sure I'd like it
> with poultry.
>
> --
>
If what I read is correct, Bell's seasoning includes ginger. No thanks.
But you reminded me to buy celery!
Jill
Pete C.
Wayne Boatwright wrote:
>
> On Thu 12 Nov 2009 09:52:30a, jmcquown told us...
>
> > "sf" <s...@geemail.com> wrote in message
> > news:rqaof59muedg75pd1...@4ax.com...
> >> On Thu, 12 Nov 2009 13:01:03 GMT, Wayne Boatwright
> >> <waynebo...@arizona.usa.com> wrote:
> >>
> >>>I can't wrap my head around oregano or ginger in a holiday bird, much
> >>>less in the dressiing.
> >>
> >> You haven't lived until you try chervil in turkey dressing. It's da
> >> bomb!
> >>
> >
> > You have to like turkey first. I'm roasting a cornish game hen :) The
> > dressing will be made on the side. Onion and garlic added to the
> > aforementioned herbs along with cooked wild rice and chicken stock.
> >
> > Jill
>
> I haven't quite decided. David will probably want turkey breast, but he
> doesn't eat stuffing/dressing. If I roast a turkey breast for him, I'll
> roast a chicken for myself so that I have leftovers. If I don't roast a
> turkey breast, then it will be capon which we'll both eat. In any case,
> I'll make a pan of cornbread dressing for myself, which will include the
> herbs we've discussed, along with onion, celery, toasted pecans, and dried
> cranberries.
>
> I like chervil with fish, eggs, salads, etc., but I'm not sure I'd like it
> with poultry.
Out of curiosity, have you tried a wild turkey (the kind they fly
poorly, not the kind you pour) vs. the bland industrial turkey you find
at most stores? Pretty significant difference between the two.
Wayne Boatwright
Yep, the ginger and the oregano is what I don't want in my seasoning for
the holiday bird, whatever kind.
Wayne Boatwright
I've eaten wild turkey twice, both times at the Waldorf for Thanksgiving.
I have to admit that it was excellent and bore no resemblance to domestic
turkey. But I find the usual turkey far from bland. It has a smell and
taste that I find repulsive.
Virginia Tadrzynski
"Wayne Boatwright" <waynebo...@arizona.usa.com> wrote in message
news:Xns9CC19E3A1F687wa...@69.16.185.247...
Go with the capon, Wayne. Part of the holiday is dining
together.....sharing. That you can do with the capon....there is something
so ...separate....about cooking two separate birds for dinner.
-ginny
Wayne Boatwright
> Go with the capon, Wayne. Part of the holiday is dining
> together.....sharing. That you can do with the capon....there is
> something so ...separate....about cooking two separate birds for dinner.
> -ginny
>
Thanks, Ginny, I agree. However, in the end, it will be David's decision.
I'll keep mentioning it.
Lou Decruss
wrote:
>On Wed, 11 Nov 2009 13:23:47 -0500, Tracy wrote:
>
>> Bells - according to their website:
>> rosemary, oregano, sage, ginger, and marjoram
>
>Not everything would be listed on their ingredients. Here's a
>KopyKat:
>
>http://chowhound.chow.com/topics/462933
Thanks to you and Janet for posting this. I've never heard of Bells
but I'll give this a try.
Lou