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For the love of chevril, please help me figure out how to make this stuff: Sunny Paris seasoning

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Joined: Dec 12, 2005


Posted to Thread #22239 at 1:17 pm on Jun 7, 2012

Michael in Sarasota originally mentioned it (thanks again, Michael!) and we went through the little 1/4 C jar over the Christmas holiday. Then we bought the next size (1/2 C) because I still couldn't believe we'd like this that much.

Then I bought two of the 1-cup jar.

Last week we were in Winter Park where there is a Pensey's store. I wanted to buy a "bag" of the stuff but they won't sell it that way. We paid $32 + tax for the 2-cup jar.

$32 dollars!

[Obviously I've never bought a real truffle or I won't be going crazy right now over this cost.]

<i>Sunny Paris Seasoning salt free
This blend became so expensive to make that we removed it from the price list in 1987. However, many people liked it so much that they were willing to pay the higher price, so we brought it back.

Freeze-dried shallots, the main ingredient, make it an incredible seasoning for seafood, Cornish hens, chicken, vegetables, rice, eggs and veal. Simply sprinkle over salads, potatoes, or rice, or mix 1 TB. with 1 Cup yogurt and use as a dip or salad dressing.

Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.</i>


Jesus saves. Buddha recycles.

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