Old Bay Seasoning on Pork Chops - great!
jmcquown
have a tin of Old Bay seasoning in the cupboard. (I'd heard about it for
years on this ng but was never able to find it when I lived in Tennessee.)
It's usually used in things like crabcakes and shrimp dishes, but I noticed
on the back of the tin it also mentioned chicken. Well hell, if it works on
chicken it can't be bad on pork chops. It wasn't :)
I had four bone-in pork loin chops, about 1/2 inch thick, with a nice edge
of fat on them. I sprinkled them liberally with Old Bay and baked them in a
glass baking dish at 425F for 30 minutes. They came out of the oven
sizzling and fragrant. No, they weren't over-cooked or at all dry. They
were moist, fork tender and quite tasty! I served them with some leftover
boiled parsleyed [new] potatoes and fresh steamed broccoli. Quite a nice
dinner! I'll definitely be using Old Bay seasoning on pork chops again :)
Jill
Dimitri
"jmcquown" <j_mc...@comcast.net> wrote in message
news:8tsc28...@mid.individual.net...
Excellent!
Dimitri
Alfie
wrote:
How very cool! I always have old bay on hand, but I've restricted its
use to seafood.
I'm going to try that on my next meal with pork.
Thanks!
notbob
baked pork chops. I wanted something different but no fuss. I > have
a tin of Old Bay seasoning in the cupboard. (I'd heard about it for >
years on this ng but was never able to find it when I lived in
Tennessee.) > It's usually used in things like crabcakes and shrimp
dishes, but I noticed > on the back of the tin it also mentioned
chicken. Well hell, if it works on > chicken it can't be bad on pork
chops. It wasn't :)
Old Bay rocks! It's basically the same spice mix as Creole/Cajun
spice and what Emeril is always bamming with. It's good as far as it
goes, but I find even the newest can is already so old its flavors are
fading. That, or they jes use cheaper spices, which amounts to the
same thing.
I've tried Emeril's. It's excellent, but only because the spices are
fresher. You can taste the celery seed, which is dominant in his
blend. I buy a generic C/C blend from my health food store, which
they get from San Fransisco spice company. Also, much fresher than
Old Bay. I usually make my own, which really gets good if you buy
whole spices, mix, then grind/crush yourself.
http://www.gumbopages.com/food/creole.html
As for what it works on, ANYTHING! I use it on chicken and fish all
the time. Ribs, porkchops, pull-pork, veggies.... It's all good.
nb
Janet Wilder
My mom used it on roast chicken. It does have a lot of salt so I'm
careful with it, but I recently saw that they make a lower-sodium version.
I use Old Bay in my rib rub.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Lou Decruss
wrote:
>Last night I baked pork chops. I wanted something different but no fuss. I
I like OB with veggies. Cauliflower comes to mind first. A celery
stalk loaded with cream cheese and liberally doused with OB is a great
snack.
Lou
Catmandy (Sheryl)
> On 2011-03-10, jmcquown <j_mcqu...@comcast.net> wrote: > Last night I
Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
Bay. Theirs is the quality you've come to expect from Penzeys...
excellent, flavorful. It's terrific on pork chops and chicken.
I'm also very fond of Penzey's Ozark seasoning on Pork and chicken.
Steve Pope
Is the Penzey's version any less salty than Old Bay? I really like
Old Bay but the sodium content is gignormous. Even if you leave
out all other forms of salt in a dish, the Old Bay can send it
over the edge.
Despite this drawback, I still commonly use it in potato salad,
red beans & rice, tuna salad, salmon cakes, and a few other items.
Steve
Jean B.
Now that you mention it, that sounds like a great idea!
--
Jean B.
sf
(Steve Pope) wrote:
> Is the Penzey's version any less salty than Old Bay? I really like
> Old Bay but the sodium content is gignormous. Even if you leave
> out all other forms of salt in a dish, the Old Bay can send it
> over the edge.
>
> Despite this drawback, I still commonly use it in potato salad,
> red beans & rice, tuna salad, salmon cakes, and a few other items.
Old Bay seems to have been shoved off the shelves by Zatarain's every
time I look for it. I don't want powder, I'm looking for the
premeasured bags of discernable items for crab boil.
--
Today's mighty oak is just yesterday's nut that held its ground.
sf
> Now that you mention it, that sounds like a great idea!
My son used to make pork chops that way. I do *not* like Old Bay on
pork.
Catmandy (Sheryl)
I couldn't say for sure, it's been awhile since I used anything but
the Penzeys version. Here't there ingredients:
Chesapeake Bay
Traditional East Coast seafood and meat seasoning. Rub on soft-shelled
crabs for sautéing, 1-2 tsp. per lb. Excellent for steak, chicken and
fish, sprinkle on before pan-frying or broiling. Hand-mixed from:
paprika, salt, mustard, celery, ancho, black pepper, red pepper, dill,
caraway, allspice, horseradish, cardamom, thyme, ginger, bay, mace,
cinnamon, savory and cloves.
Jean B.
> On Thu, 10 Mar 2011 22:26:28 -0500, Jean B. wrote:
>
>> Now that you mention it, that sounds like a great idea!
>
> goes on pork better than seafood. I actually don't like it on seafood
> - it makes seafood taste like, well, Old Bay. People tend to over-use
> it so that all seafood tastes the same.
>
> Second best use is chicken.
>
> -sw
I can't wait to start cooking in the new house! So many ideas.
--
Jean B.
Brooklyn1
>
>I can't wait to start cooking in the new house!
When will we see your castle?
When is the house warming?
Default User
news:ilc4kt$iu8$1...@blue.rahul.net...
> Catmandy (Sheryl) <catm...@optonline.net> wrote:
>
>>On Mar 10, 12:31 pm, notbob <not...@notbob.invalid> wrote:
>>Penzeys has a Chesapeake Bay Seasoning that is very similar to Old
>>Bay. Theirs is the quality you've come to expect from Penzeys...
>>excellent, flavorful. It's terrific on pork chops and chicken.
> Is the Penzey's version any less salty than Old Bay? I really like
> Old Bay but the sodium content is gignormous. Even if you leave
> out all other forms of salt in a dish, the Old Bay can send it
> over the edge.
I have enjoyed the Utz potato chips with "Chesapeake Bay seasoning" when I
could get them. I decided to try making a chip dip with Old Bay, but it was
very salty. They have some clone recipes for Old Bay, perhaps one of those
with reduced salt might work out.
Brian
--
Day 764 of the "no grouchy usenet posts" project
Current music playing: None.
Default User
news:1k126vog...@sqwertz.com...
> On Thu, 10 Mar 2011 22:26:28 -0500, Jean B. wrote:
>
>
> goes on pork better than seafood. I actually don't like it on seafood
> - it makes seafood taste like, well, Old Bay. People tend to over-use
> it so that all seafood tastes the same.
>
> Second best use is chicken.
Yeah, pretty good pre-fab rub for roasting a whole chicken.
Steve Pope
>I have enjoyed the Utz potato chips with "Chesapeake Bay seasoning" when I
>could get them. I decided to try making a chip dip with Old Bay, but it was
>very salty. They have some clone recipes for Old Bay, perhaps one of those
>with reduced salt might work out.
Yes, I have no doubt one could duplicate it and leave out most of
the salt. In fact I usually don't buy spice blends, partly for this
reason, but sometimes they can be convenient.
Steve
Janet Wilder
> Is the Penzey's version any less salty than Old Bay? I really like
> Old Bay but the sodium content is gignormous. Even if you leave
> out all other forms of salt in a dish, the Old Bay can send it
> over the edge.
http://www.oldbay.com/Products/Old-Bay-Less-Sodium-Seasoning.aspx
It's 30% less sodium. I saw it my local supermarket.
Christine Dabney
sf
<kellie...@yahoo.com> wrote:
> On 3/10/2011 9:24 PM, Steve Pope wrote:
>
> > Is the Penzey's version any less salty than Old Bay? I really like
> > Old Bay but the sodium content is gignormous. Even if you leave
> > out all other forms of salt in a dish, the Old Bay can send it
> > over the edge.
>
> http://www.oldbay.com/Products/Old-Bay-Less-Sodium-Seasoning.aspx
>
> It's 30% less sodium. I saw it my local supermarket.
Why have salt at all? The amount is so personal!
Jean B.
No, not three years but quite long. The deed will be done soon.
After I am settled, I'll deal with photos. I have taken a lot,
most, unfortunately, before I got my new camera.
No house warming. Actually, I should have a reverse house
warming: have folks over and give THEM stuff. I have so much I
need to get rid of, even after splitting some things with my daughter.
--
Jean B.
Christine Dabney
>Actually, I should have a reverse house
>warming: have folks over and give THEM stuff. I have so much I
>need to get rid of, even after splitting some things with my daughter.
Getting rid of any cookbooks? ;))
Christine
--
http://nightstirrings.blogspot.com
Mark_ferguson77
That is Awesome.
Chopped Pork will be awesome,
--
Mark_ferguson77
Brooklyn1
>Brooklyn1 wrote:
>> "Jean B." wrote:
>>> I can't wait to start cooking in the new house!
>>
>> It must be like 3-4 years that you've been talking about it.
>> When will we see your castle?
>> When is the house warming?
>
>No, not three years but quite long. The deed will be done soon.
The body of a deed gives the physical description of the property,
shouldn't take but a few minutes at a keyboard to type in the transfer
portion with your name. If it's taking so long to prepare the deed
then there must be a problem with the description and/or a clear title
descrepancy arising from the title search... I would recommend in the
strongest possible terms that you have a brand new survey made, and be
sure your lawyer obtains title insurance. Read the description
carefully to be sure that there are no easements/ROWs over that
property.
>After I am settled, I'll deal with photos. I have taken a lot,
>most, unfortunately, before I got my new camera.
>
>No house warming. Actually, I should have a reverse house
>warming: have folks over and give THEM stuff. I have so much I
>need to get rid of, even after splitting some things with my daughter.
Dispose of as much as possible prior to moving.
Jean B.
> On Fri, 11 Mar 2011 23:58:36 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> Actually, I should have a reverse house
>> warming: have folks over and give THEM stuff. I have so much I
>> need to get rid of, even after splitting some things with my daughter.
>
> Getting rid of any cookbooks? ;))
>
> Christine
That wasn't what I was thinking of, but I do have some duplicates.
I haven't decided what I will do with them. I sometimes delude
myself into thinking I will have a shop.
--
Jean B.
Jean B.
Haha. I don't mean that kind of deed. I can see that that was
not the right word to use for such a thing though. There was
something I didn't like on a map I saw for the first time at the
closing, but that has been thoroughly checked out. I do want to
have the lot surveyed, because it is irregular, and I have no idea
where it extends to as it goes up over a hill--or how far it
extends into the woods. I want to make sure trash doesn't get all
over that area--especially trash that will harm critters.
I am getting a dumpster soon. I need to pitch lots of clutter.
Figure out what to do with other things. When I last moved, I had
things coming from three different places. Some things had been
in storage for over 20 years. Therefore, there was a fair amount
of duplication... or worse.
--
Jean B.
Michael O'Connor
> I have enjoyed the Utz potato chips with "Chesapeake Bay seasoning" when I
> could get them. I decided to try making a chip dip with Old Bay, but it was
> very salty. They have some clone recipes for Old Bay, perhaps one of those
> with reduced salt might work out.
I love Utz Crab chips. I've been to DC a couple times the last two
years, and always bring a few bags of Utz back with me. I wish I
could buy them at grocery stores here in South Carolina, but they are
available online.
Brooklyn1
>Brooklyn1 wrote:
>> On Fri, 11 Mar 2011 23:58:36 -0500, "Jean B." <jb...@rcn.com> wrote:
>>
>>> Brooklyn1 wrote:
>>>> "Jean B." wrote:
>>>>> I can't wait to start cooking in the new house!
>>>>
>>>> It must be like 3-4 years that you've been talking about it.
>>>> When will we see your castle?
>>>> When is the house warming?
>>> No, not three years but quite long. The deed will be done soon.
>>
>> The body of a deed gives the physical description of the property,
>> shouldn't take but a few minutes at a keyboard to type in the transfer
>> portion with your name. If it's taking so long to prepare the deed
>> then there must be a problem with the description and/or a clear title
>> descrepancy arising from the title search... I would recommend in the
>> strongest possible terms that you have a brand new survey made, and be
>> sure your lawyer obtains title insurance. Read the description
>> carefully to be sure that there are no easements/ROWs over that
>> property.
>
>I don't mean that kind of deed.
A deed describes the legal physical boundries, any usage limitations,
the previous and new owner(s), the selling price and the mortgage if
any... that's what a deed is. It doesn't take years to close on a
property... are you sure that you're actually buying it or is it
something in the mulling over catagory.
Jean B.
A deed is also an act. I bought it a long time ago, have had many
renovations, am now moving in.
--
Jean B.
Brooklyn1
>
>I bought it a long time ago, have had many
>renovations, am now moving in.
So WTF are the pictures... and from past discussion you knew I wasn't
interested in the interior... you knew I wanted to see the exterior of
the abode from the curb and the property. I'm really not interested
in the interior decor, not in the least.
Jean B.
As *I* have said, I have not gotten around to figuring out how to
get the photos onto a site for sharing. It's a matter of time
and priority. Probably organizing my cookbooks, and everything
else for that matter, comes before playing with photos.
--
Jean B.