Posted: 1/22/2015 10:44:36 PM EDT
| Probably been asked before but what is your preference? I used to love Old Bay but Tony has been my go to lately. Pole inbound. |
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Did not vote, because you need both! (DUH pay attention 12-er!) Seriously they are two different things.
Old Bay is critical, for crab cakes especially, and other delicate seafoods you do not want to overwhelm the natural taste of, like stuffed flounder. I DESPISE Maryland, especially Baltimore, but I do like me some NE style seafood on occasion. Creole is another world. Tony's is indispensable as a seasoned salt, witch it is, especially around deer camp, like on deer steaks, or seasoning for gravy. Sometimes I use both! GET BOTH! ETA: throw out the LaRue dillo dust. It is awful, harsh, too much celery, and bitter, plus it has sugar which burns easily. NO. YURZ. SORRY MARK, it SUCKS. I have like 2 bottles free for $7 shipping. |
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Quoted:
Did not vote, because you need both! (DUH pay attention 12-er!) Seriously they are two different things. Old Bay is critical, for crab cakes especially, and other delicate seafoods you do not want to overwhelm the natural taste of, like stuffed flounder. I DESPISE Maryland, especially Baltimore, but I do like me some NE style seafood on occasion. Creole is another world. Tony's is indispensable as a seasoned salt, witch it is, especially around deer camp, like on deer steaks, or seasoning for gravy. Sometimes I use both! GET BOTH! ETA: throw out the LaRue dillo dust. It is awful, harsh, too much celery, and bitter, plus it has sugar which burns easily. NO. YURZ. SORRY MARK, it SUCKS. I have like 2 bottles free for $7 shipping. Just bring the dust to me next time you go hunting |
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I have two of the three |
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Old bay for seafood and fried chicken. Old Bay style wings are so good that the local Buffalo Wild Wings have it on their menu.
I've been to New Orleans several times and was not impressed with the seafood, or seasoning. Everything was boiled to the point of being flavorless and mushy. Than it was spiced up to give it some kind of flavor. But I'm from MD and their is only one choice for me. |
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Quoted:
Tony's is a favorite, have both as well as several others. I'm curious about how non-Louisianians pronounce "Chachere's" 
Sha-sher-ees. I lived in LA a while. Will def be trying the tex joy stuff. I still say apples and oranges; OB is necessary for crabcakes or anything MD-style, which is very tasty but different. |
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