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Anyone tried Penzey's Mural of Flavor?

JohnT8's picture

Noticed one of the Penzey's catalogs was pushing a new mix called the Mural of Flavor.  Anyone tried it?  If so, what did you think?


Mural of Flavor


http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html


Mural Of Flavor
Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there's no need to add salt. Try it on chicken, fish, pork, and beef. Add it to soups, rice and potatoes. Shake it over tomatoes, corn, popcorn and scrambled eggs. Hand mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.


jt8


The creative individual has the capacity to free himself from the web of social pressures in which the rest of us are caught. He is capable of questioning the assumptions that the rest of us accept. -- John Gardner



jt8

Time is the coin of your life. It is the only coin you have, and only you can determine how it will be spent. Be careful lest you let other people spend it for you.
-- Carl Sandburg

bwf17's picture

(post #36630, reply #1 of 32)

I have not tried it, but did have the chance to smell it last week at the Penzey's store and it was overwhelming to me.  I think I would have to use it very sparingly.

 
JohnT8's picture

(post #36630, reply #2 of 32)

did have the chance to smell it last week at the Penzey's store and it was overwhelming to me.


LOL, I think that is close to how they descibed it in the catalog.  A wall of flavor.


jt8


The creative individual has the capacity to free himself from the web of social pressures in which the rest of us are caught. He is capable of questioning the assumptions that the rest of us accept. -- John Gardner



jt8

Time is the coin of your life. It is the only coin you have, and only you can determine how it will be spent. Be careful lest you let other people spend it for you.
-- Carl Sandburg

sbreckenridge's picture

(post #36630, reply #25 of 32)

Is that the culinary equivalent of Phil Spektor's Wall of Sound? :-)


 

whatscooking's picture

(post #36630, reply #3 of 32)

No, but I think they are currently giving a small jar with every order. 

The world is divided into two kinds of people: 
those who wake up thinking about what they're going to eat
for supper, and those who don't.


Lynne Rossetto Kasper and Sally Swift
http://theoutdatedkitchen.blogspot.com/

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

plantlust's picture

(post #36630, reply #4 of 32)

Oooo. If they are doing that, then I really should get myself over there to pickup more crystallized ginger...

I hab a code ad duh wedder SUCKS.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

bwf17's picture

(post #36630, reply #5 of 32)

Perhaps on mail order, but I was there last Friday and I did not get any free sample.

 
whatscooking's picture

(post #36630, reply #18 of 32)

Yes, it was mail order.  On my last order a received a small jar of the pizza seasoning.  And included was a postcard saying the next sample is Mural of Flavor.  Any suggestions on their curry powders?  They have more than one, and I'm getting ready to place an order. 

The world is divided into two kinds of people: 
those who wake up thinking about what they're going to eat
for supper, and those who don't.


Lynne Rossetto Kasper and Sally Swift
http://theoutdatedkitchen.blogspot.com/

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Syb's picture

(post #36630, reply #19 of 32)

I like the Sweet Curry Powder.  It has the spiciness I associate with curry.  I'd rather add the heat myself.  If I'm cooking for someone who doesn't like hot foods, I can still add the required amount of curry powder and not have to worry.


I bought the Balti and didn't like it.  It seemed to have an overpowering saltiness.  Someone in a discussion here pointed out that it doesn't contain salt.  Oh well.  It must be something else I object to.  I use the Balti sparingly along with the Sweet sometimes.


I bought the Tandoori also.  It seems to be too heavy on paprika for me.  I have nothing against paprika, but the Tandoori is definitely not my idea of curry powder even though it is on the curry powder page.


 


Edited 11/11/2008 10:48 pm by Syb

whatscooking's picture

(post #36630, reply #20 of 32)

Good info.  Thanks.

The world is divided into two kinds of people: 
those who wake up thinking about what they're going to eat
for supper, and those who don't.


Lynne Rossetto Kasper and Sally Swift
http://theoutdatedkitchen.blogspot.com/

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Heather's picture

(post #36630, reply #21 of 32)

I usually make my own spice blends for curries but I like to have something on hand for a few quick recipes. I'm currently using the Hot Curry powder. I tried the Maharajah and didn't like something in that. It may have too much saffron for my taste.

Risottogirl's picture

(post #36630, reply #22 of 32)

I have some Balti that someone gave me and it is okay, but I wouldn't buy it.


I really prefer to buy the individual spices, preferably whole, and then toast,grind and blend myself.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Heather's picture

(post #36630, reply #23 of 32)

That's the best way.

Risottogirl's picture

(post #36630, reply #26 of 32)

Okay, my sister gave me a "sample" of the Turkish Blend that she received with an order (she is allergic to cumin) and I used it (the whole jar) to season a chicken I roasted on Sunday. The chicken was from my CSA and pretty big...almost 5 lbs! I seasoned it with additional salt and the TB about 36 hours before I cooked it, letting it sit uncovered in the fridge.


It was the BEST chicken I have had in a long time. I stuffed the cavity with halved lemons and I squeezed lemon juice all over when I flipped it.


It was REALLY good!


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Heather's picture

(post #36630, reply #27 of 32)

Yum! I've been using the TB too. Last night I sprinkled it on potatoes I was roasting. I'll try the chicken soon.

macy's picture

(post #36630, reply #28 of 32)

Thank you for posting this---I just received a Penzey's order today with a free sample of Turkish Seasoning (and I have another jar from a previous order). I need to start using up the blends that I have.


And Heather, thanks for the potato recommendation :-)

dorcast's picture

(post #36630, reply #29 of 32)

I got that sample too, I am in love with the smell.

Question - I have some chicken thighs that I want to cook tonight. Since it's only about 8 hours, do you think it's more effective to marinate them in the spice with a little olive oil, or use like a dry rub as you did?

Thanks!

Risottogirl's picture

(post #36630, reply #30 of 32)

I go with the dry even if it is only 8 hours...that will be just fine for smallish parts, I think. I added salt though.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

dorcast's picture

(post #36630, reply #31 of 32)

Thanks for the quick reply. That will be my plan.

TracyK's picture

(post #36630, reply #24 of 32)

I like their garam masala blend. It is also really good in baked goods.


"The thing I love about Senator Obama is that he is, deep down, a doer of homework. All I want is a chief executive who has done/will do the reading!"                              -- Sarah Vowell

Heather's picture

(post #36630, reply #6 of 32)

I bought a small jar of it and seldom use it. I can't exactly remember why--I'll try some on my lunch and let you know.

Marcia's picture

(post #36630, reply #7 of 32)

I don't care for Penzey's blends, as a rule. The single herbs and spices are wonderful, and other people seem to like the blends, but I'd rather make my own.

Heather's picture

(post #36630, reply #9 of 32)

I ended up not trying it on my lunch as I had leftover stew that was already perfectly seasoned.
I guess I don't like the blends so much either. I'd rather combine my own herbs and spices.

Risottogirl's picture

(post #36630, reply #10 of 32)

I agree about the blends, mostly.


I really like the Szechuan pepper/sea salt and the cracked pepper/cracked coriander. I don't really think of those as blends. I use both quite often.


I like the shallot salt too. Great on popcorn :)


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Heather's picture

(post #36630, reply #11 of 32)

I'll be able to try all of these soon when my very own Penzey's opens. ;-)

I had forgotten why I don't like the Wall of Flavor but I sprinkled some on broccoli for dinner and it has a sharp, artificial note--the citric acid maybe. I think I'll toss it.

Jillsifer's picture

(post #36630, reply #12 of 32)

I like the shallot salt too.


Oh, HEAVENS, YES! That's the newest drug of choice around here. Terrific on the mayonnaise-based chicken salad that I have to keep around for my mom. LOVE that shallot salt.


 


 


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SallyBR1's picture

(post #36630, reply #13 of 32)

Agree on the blends.

I do like Penzey's Southwest spice, though

I got some blends as freebies when buying their stuff, they end up staring at me from the drawer with severe inferiority complex

Risottogirl's picture

(post #36630, reply #14 of 32)

Now that I don't mail order I don't have that problem anymore - they don't give "samples" at the stores.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

SallyBR1's picture

(post #36630, reply #15 of 32)

Go ahead, stick the knife.... stick the knife....

Regality's picture

(post #36630, reply #16 of 32)


 

I don't care for Penzey's blends, as a rule.

Most of the one's I've tried are just okay, but I am partial to the Galena Street blend. 


 


but I'd rather make my own.


Reminds me of the time I wanted a rub to put on a beef roast and was uninspired, so I went to the Penzey's catalogue and used the ingredients (multitudinous) listed for the beef roast blend, but mixed them to my own liking and it was superb.  I have since ordered the actual Penzey's mix and it is nothing compared to the one I "made to order".  *L*

 



 


 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



JohnT8's picture

(post #36630, reply #17 of 32)

I like the Galena, Bavarian, and Chicago steak. 


 


jt8


The creative individual has the capacity to free himself from the web of social pressures in which the rest of us are caught. He is capable of questioning the assumptions that the rest of us accept. -- John Gardner



jt8

Time is the coin of your life. It is the only coin you have, and only you can determine how it will be spent. Be careful lest you let other people spend it for you.
-- Carl Sandburg