Old Bay Cocktail Sauce, Minced Garlic and Seafood Seasoning from the McCormick spices group. - IAN ALLEN/STAFF PHOTOGRAPHER
We asked housewives and husbands to use some of the McCormick herbs and spices to prepare their meats and share the results with you.
THE GARLIC POWDER AND THE CHESAPEAKE BAY STYLE SEAFOOD SEASONING
From St. Thomas, Charmaine Powell and Maud Wright tried the garlic powder and the Chesapeake Bay Style Seafood Seasoning.
They found that the garlic powder had a very strong and overpowering odour but the taste lacked the sting of the real thing.
"I used it on sea trout sliced fish. I used nothing else on the fish just so I could taste the real flavour of the seasoning and I like the taste. The seasoning has a variety of herbs combined to give a flavourful taste. It is also peppery. It has everything in it, and the paprika brings out the colour of the fish. For frying, I used coconut oil," Mrs. Wright said.
MCCORMICK POT ROAST BAG 'N SEASON
Mrs. Sonia Johnson of Kingston cooks a lot and she tried the Pot Roast Bag 'N Season on her pot roast last week. She concludes: "On it's own this blend that includes salt, onion, red and green bell peppers, mustard flour, and paprika, will not be sufficient to make a pot roast perfect. I had to combine it with other herbs and spices from my cupboard."
