How To Find Old Bay Seasoning
It's a pain to get locally, and it's integral to my heating (uh, cooking). I put it on steak and love the taste. Perhaps because I am a plebian taste-budded midwesterner. But, I do love it. Even the design of the can:
Turns out you can order it, in volume, at Old Bay Seasoning, 16-Ounce Tins (Pack of 3)
One thing you could order, if you haven't already, is I SEE RUDE PEOPLE: One woman's battle to beat some manners into impolite society. It's only $11.32, brand new, with Amazon's discount at the link above. (New copies or Kindle books go against my advance, and help me keep writing...and eating, and help fund my answering questions that will never make my column.)
Also, until May 6, you can get 20 percent off when you spend $100 on shoes, handbags, and more
Ah, Old Bay. An integral ingredient in our kitchen here in Austin, where you can find the stuff just about anywhere.
roadgeek at May 3, 2013 7:21 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3696766">comment from roadgeekThey supposedly have it here at Gelson's, but we don't really shop there and it's kind of out of the way. Also, it's cheap by the huge can when you buy these at Amazon.
Amy Alkon
at May 3, 2013 7:44 AM
LOVE this stuff. Thankfully, I can still get it at the local grocery store. It's a MUST for my gumbo! And pretty much everything else...
Flynne at May 3, 2013 7:53 AM
Also, Amy, I need a pair of black leather sandals, but the toe has to be closed, because open-toed shoes aren't allowed in the lab. I have a nice pair of black Sketchers flats, but need something more open for the summer. Any ideas?
Flynne at May 3, 2013 7:55 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3696782">comment from FlynneHeel, no heel?
Can your toes be a little exposed in a cage?
Amy Alkon
at May 3, 2013 7:57 AM
Small heel, maybe. And yeah, I could possibly do exposed in a cage. Thing is, I'm in the office most of the time, but I do have to go in the lab to get signatures or bring in packages. It gets hot in here, though, so I want something open, but closed, kinda. Doesn't have to be leather either, I guess, but I need something a little sturdy.
Am I making sense here?
Flynne at May 3, 2013 8:02 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3696825">comment from FlynneLeather is hot! I suggest an espadrille.
Here's one: Lauren Ralph Lauren Women's Charla Wedge Sandal
Another: Jules! By Soda Closed Toe Platform Espadrille Wedge Sandal in Black Linen
Pricey, but French: Andre Assous Women's Anouka Close Toe Espadrille
Sexy, but will the leather strap and/or height (though platform) be a problem? BC Footwear Women's Rough N Tough Wedge Sandal
Amy Alkon
at May 3, 2013 8:36 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3696827">comment from Amy AlkonAnother: Adrienne Vittadini Footwear Women's Bijoux Espadrille
Amy Alkon
at May 3, 2013 8:37 AM
Holy crap, I never even thought of an espadrille! Amy, thank you! All of those are gorgeous, and I could absolutely get away with any of them here! Thank you SO much!
I like the Jules! Beautiful!
Flynne at May 3, 2013 9:34 AM
From seasoning to shoes!
I LOVE this blog!
Flynne at May 3, 2013 9:34 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3696885">comment from FlynneI'm so happy it works for you.
They gave me fashion as my panel subject (as a moderator) this year at LA Times Festival of Books. Seems I'm kinda good at it!
I like the toe on the Jules and the price is lovely. They don't come in a lot of sizes (no big ones), so I hope you have smaller feet!
Amy Alkon
at May 3, 2013 9:36 AM
Amy, do you remember who introduced you to Old Bay?
Eric at May 3, 2013 10:56 AM
http://www.advicegoddess.com/archives/2005/01/01/other_peoples_d.html
Eric at May 3, 2013 11:18 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3696960">comment from EricMight've been you, Eric.
In fact, I just searched my comments, and it was.
2005.
Thank you. You've made many morsels taste better since then!
Amy Alkon
at May 3, 2013 11:23 AM
There's a blackened version of Old Bay, also. On the Outer Banks of NC they sell "Old Bay Peanuts" which are nothing but regular Planter's-style canned peanuts with a spoonful or two of Old Bay added. Great snack item.
What about creole seasoning, Amy? I like Old Bay, but love creole seasoning. Tony Chachere's and Zatarain's are pretty much interchangeable when it comes to creole seasoning.
Robert at May 3, 2013 1:04 PM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3697075">comment from RobertI hate spicy food, actually, so regular Old Bay is perfecto.
Amy Alkon
at May 3, 2013 1:07 PM
Around here they hide the Old Bay on a little shelf near the Fish Dept. It should be in the Spice Dept, too, but they like to hide it.
Try adding a little to chicken soup. Great stuff.
bmused at May 3, 2013 2:00 PM
I've always found Old Bay at at the local Dollar General.
Rich at May 3, 2013 6:41 PM
The only thing that should go on steak is Kosher salt and freshly ground pepper.
Hungrymoose at May 3, 2013 10:48 PM
http://www.amazon.com/Osem-Consomme-Seasoning-14-1-Ounce-Containers/dp/B001EPPB86/ref=sr_1_6?s=grocery&ie=UTF8&qid=1367666085&sr=1-6&keywords=osem
If you like to do soups, stews or even chicken salad, I find Osem essential. The beef flavor is excellent too.
Isab at May 4, 2013 4:20 AM
Amy Alkon
https://www.advicegoddess.com/archives/2013/05/how-to-find-old.html#comment-3697586">comment from IsabThanks, Isab -- will check it out.
PS We saw Mary Dan Eades (Dr. Mary Dan Eades, wife of Dr. Michael Eades) and Mike Eades last night at a monthly writer event I go to, and she talked to Gregg for a long time about the Sous Vide SVK-00001 Supreme Water Oven that they created.
It's pretty incredible. I listened to a lot of their conversation. (Gregg talked to her like he talks to librarians or people he's interviewing for his research -- it was cute how serious he was.) Anyway, the thing that makes it attractive (beyond making all meat fab) is that it makes crappy cuts of meat fantastic -- and chicken, too. White meat chicken is pretty inedible.
Amy Alkon
at May 4, 2013 7:03 AM
I like the toe on the Jules and the price is lovely. They don't come in a lot of sizes (no big ones), so I hope you have smaller feet!
Back to shoes - I'm a 7 1/2 medium, so once I make a payment on my credit card and get myself in the + column again!) , Ima go get them espadrilles! Thanks again, Amy, I really appreciate it!
Now, for the seasoning, I just got some southern style (big, thick) pork ribs, on which I will rub the Old Bay and then throw on the grill tonight, whilst sipping on a mint julep and waiting for the Kentucky Derby to start. I've dressed up my beat up old wicker cowboy hat with some roses, and I'm making a Kentucky Derby pie for dessert. I think sweet potato fries and a salad on the side will complete the dinner. I'm using Maker's Mark for the bourbon, although I've been told a REAL mint julep is made with rye whiskey. (But the Mark is already open, and I want to save the Wild Turkey for another occasion.)
Flynne at May 4, 2013 7:33 AM
Just a few tips on cooking chicken (and this works for people who do not really cook)
I like white meat because it comes in big chunks that are easy to slice up for chicken salad.
I can get impatient picking the bone and gristle out of the thighs.
Take a chicken breast, free range, or organic are generally tastier and sprinkle on a tablespoon or Osem chicken seasoning, add a pat of butter on top, wrap it in foil like a baked potato, and put it in an oven or even a toaster oven at 350 for about 40 minutes.
Let it cool, and then slice or cube for chicken salad, or soup. To me this tastes a lot like the chicken I get in the chicken salad at Panera Bread, only cheaper.
The foil keeps it juicy and tender, and keeps it from drying out.
Isab at May 4, 2013 8:31 AM
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