Me too. But I would like to try them.

Mais, bayou some !

http://www.tipsychicken.com/cajun_stuff_it.html


Go Asain if you prefer:

http://www.wildernessdining.com/eqstc120.html

These have been out for a few years. He had a fulltime salesman and their strategy was to market the grocery stores and supermarkets for product displays. Some would feature them in the meat departments but most just stuck a few bottles in with the other seasonings. A couple of local cable ads on the Food Network may have helped,though.

I'm probably to stubborn and old fashioned for this innovation. Seems like something NASA would use. If I were hopping on the next shuttle flight, I would probably pack 'em.

Strictly convenience. If you're cooking supper midweek and want to save time, they definitely add a little zip to the meat without the hassle of slicin' and dicin'.

so are you gonna be the spokesperson on the infomercial, sf? :grin:

Call now and we'll throw in a long thing that cleans under the dryer. :hihi:

I can see that but I have teased my wife relentlessly and she knows my commitment to doing things the hard way. Hey, I don't hunt or gather so I have to ignore innovative conveniences at dinner time in order to validate my manhood I suppose. If I were to cut a corner at this point, she would crucify me, and probably die giggling while she did it.

Looks like a great idea, are there any variations? I use enough garlic to kill a vampire. I'm not sure about the vinegar though, never heard of dat.

I always use a little vinegar when seasoning meat. Try it.