Comments for HogWild Spices http://hogwildspices.com Gourmet Spices At Supermarket Prices Fri, 17 Feb 2012 13:37:46 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Welcome to HogWild Spices! by Ladybug4Freedom http://hogwildspices.com/2011/welcome-to-hogwild-spices/#comment-495 Ladybug4Freedom Fri, 17 Feb 2012 13:37:46 +0000 http://hogwildspices.com/?p=31#comment-495 Angie! We are so glad that you like the spices! Here is another thing you can do with the Cajun... Rich made some chili last week; and instead of using the Mexican Blend in there (which is how I usually make it, he used the Cajun Blend. It was OMG fabulous!! He used a couple of tablespoons to a pound of ground beef... and it really was awesome. Thank you so much for letting us know what you think of the spices! Keep us posted on what else you do with them! Sherri Angie! We are so glad that you like the spices! Here is another thing you can do with the Cajun… Rich made some chili last week; and instead of using the Mexican Blend in there (which is how I usually make it, he used the Cajun Blend. It was OMG fabulous!! He used a couple of tablespoons to a pound of ground beef… and it really was awesome.

Thank you so much for letting us know what you think of the spices! Keep us posted on what else you do with them!
Sherri

]]> Comment on Welcome to HogWild Spices! by angie http://hogwildspices.com/2011/welcome-to-hogwild-spices/#comment-494 angie Fri, 17 Feb 2012 05:31:33 +0000 http://hogwildspices.com/?p=31#comment-494 I've used the Italian spices in my "shells" and it was great my husband said what did you do different. So then i tried the cajun on hamburgersRgers and they loved them !!! can't wait to try the rest!!! I’ve used the Italian spices in my “shells” and it was great my husband said what did you do different. So then i tried the cajun on hamburgersRgers and they loved them !!! can’t wait to try the rest!!!

]]> Comment on Welcome to HogWild Spices! by Ladybug4Freedom http://hogwildspices.com/2011/welcome-to-hogwild-spices/#comment-493 Ladybug4Freedom Wed, 08 Feb 2012 00:58:23 +0000 http://hogwildspices.com/?p=31#comment-493 Roy, I apologize for the delay in getting back to you. Our local pick up is for the Danville area (now). We recently moved here from Roanoke. We will change the order page to reflect that. You will need to have your order shipped to you. Unless you plan on being in or near Danville or Martinsville in the near future! Thanks, and again, I am sorry for the delay in getting back to you! Roy,
I apologize for the delay in getting back to you. Our local pick up is for the Danville area (now). We recently moved here from Roanoke. We will change the order page to reflect that. You will need to have your order shipped to you. Unless you plan on being in or near Danville or Martinsville in the near future! Thanks, and again, I am sorry for the delay in getting back to you!

]]> Comment on Welcome to HogWild Spices! by Roy Cheeley http://hogwildspices.com/2011/welcome-to-hogwild-spices/#comment-492 Roy Cheeley Sat, 28 Jan 2012 02:47:57 +0000 http://hogwildspices.com/?p=31#comment-492 Order I keyed indicated local pick up but not address. I live in Deltaville VA. Can you tell me the locations' address to pick up orders. Thanks Order I keyed indicated local pick up but not address. I live in Deltaville VA. Can you tell me the locations’ address to pick up orders.

Thanks

]]> Comment on HogWild Marinara by admin http://hogwildspices.com/2011/hogwild-marinara/#comment-490 admin Sat, 03 Dec 2011 00:17:16 +0000 http://hogwildspices.com/?p=211#comment-490 Dusty,<code> Be glad to help! The original blend, which is what you undoubtedly got due to timing, is what we now call the italian blend due to its mix of spices generally thought of as italian. Since the cajun and bbq are new blends and the mexican has always been labeled that, I believe the italian is what you need. I might suggest checking out some of our other recipes... the italian is great on chicken and it really zings up the flavor of a burger too. Dusty,

Be glad to help! The original blend, which is what you undoubtedly got due to timing, is what we now call the italian blend due to its mix of spices generally thought of as italian. Since the cajun and bbq are new blends and the mexican has always been labeled that, I believe the italian is what you need.
I might suggest checking out some of our other recipes... the italian is great on chicken and it really zings up the flavor of a burger too.

]]> Comment on HogWild Marinara by Dusty Coombs http://hogwildspices.com/2011/hogwild-marinara/#comment-489 Dusty Coombs Sat, 03 Dec 2011 00:05:34 +0000 http://hogwildspices.com/?p=211#comment-489 About 5 years ago I think, I received a Christmas present that contained one of your ziplock bags of a product called Hog Wild Spices. I have used this spice all these years and was getting low, and decided to check out your website to see if I could find more. My problem is that there are no words on my package that say "Italian," "Cajun," or any of the other two types. It just says "Hog Wild Spices." So I'm not sure what I have. I'd appreciate your advice on what to order. I particularly like using this on a pork roast, and when I'm dusting porkchops for baking. The spice I have, doesn't seem to have any kind of particular regional flavoring to it. It's just good. Thanks so much. Dusty Coombs About 5 years ago I think, I received a Christmas present that contained one of your ziplock bags of a product called Hog Wild Spices. I have used this spice all these years and was getting low, and decided to check out your website to see if I could find more. My problem is that there are no words on my package that say “Italian,” “Cajun,” or any of the other two types. It just says “Hog Wild Spices.” So I’m not sure what I have. I’d appreciate your advice on what to order. I particularly like using this on a pork roast, and when I’m dusting porkchops for baking. The spice I have, doesn’t seem to have any kind of particular regional flavoring to it. It’s just good. Thanks so much. Dusty Coombs

]]> Comment on Welcome to HogWild Spices! by Missy http://hogwildspices.com/2011/welcome-to-hogwild-spices/#comment-488 Missy Sun, 27 Nov 2011 23:03:14 +0000 http://hogwildspices.com/?p=31#comment-488 I just love the italian seasoning in my neatloaf! It really gave it an extra kick, which my husband thought was very good also! Thank you. Look forward to more recipes online! I just love the italian seasoning in my neatloaf! It really gave it an extra kick, which my husband thought was very good also! Thank you. Look forward to more recipes online!

]]> Comment on Bread Mix News by Ladybug4Freedom http://hogwildspices.com/2011/bread-mix-news/#comment-477 Ladybug4Freedom Thu, 06 Oct 2011 00:06:54 +0000 http://hogwildspices.com/?p=201#comment-477 Kathy!! Yes; we are considering a whole grain bread. It is healthier for *me* to eat; plus delicious. I would especially like to do something with golden flax seed in it. Yummy! And yes, a boule is a round, country style, and a batard is more of a french bread looking loaf; but they are both made from the same dough. And, totally delicious!! Rich makes fabulous bread - and I can't eat it anymore; which completely sucks! :) <3 Kathy!!
Yes; we are considering a whole grain bread. It is healthier for *me* to eat; plus delicious. I would especially like to do something with golden flax seed in it. Yummy! And yes, a boule is a round, country style, and a batard is more of a french bread looking loaf; but they are both made from the same dough. And, totally delicious!! Rich makes fabulous bread – and I can’t eat it anymore; which completely sucks! :) <3

]]> Comment on Bread Mix News by Kathy Steele http://hogwildspices.com/2011/bread-mix-news/#comment-476 Kathy Steele Wed, 05 Oct 2011 17:06:23 +0000 http://hogwildspices.com/?p=201#comment-476 Hey Sherrie, Have yall thought about a whole grain bread? Is that doable? I only eat whole grain breads now that I am on V3...not as much starch, etc. Would love to see a whole grain! What the heck is a batard and a boule? Never heard those terms before but am pretty sure it has something to do with the size of the loaf. Hey Sherrie,
Have yall thought about a whole grain bread? Is that doable? I only eat whole grain breads now that I am on V3…not as much starch, etc. Would love to see a whole grain! What the heck is a batard and a boule? Never heard those terms before but am pretty sure it has something to do with the size of the loaf.

]]> Comment on HogWild Cajun Sour Cream Dip by HogWild Cajun Black Bean Dip | HogWild Spices http://hogwildspices.com/2011/hogwild-cajun-sour-cream-dip/#comment-452 HogWild Cajun Black Bean Dip | HogWild Spices Wed, 21 Sep 2011 14:56:06 +0000 http://hogwildspices.com/?p=491#comment-452 [...] 1/2 cup prepared HogWild Cajun Sour Cream Dip [...] [...] 1/2 cup prepared HogWild Cajun Sour Cream Dip [...]

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