re: For those of you old enough to remember: what did you season your food with before Tony’s?

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before Tony’s?

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Man, I am 53, and I do not think I remember a before Tony's. In fact, I remember walking around with a zip lock of it in my pocket for when we cooked robins over an open flame on the banks of Bayou Robert.

My parents never used it growing up. Dad would always season meat with salt, pepper, garlic powder, onion powder, & cayenne if he wanted to add heat. We used that blend if your cooking chops or chicken. Always stuffed roasts with garlic and browned heavily before cooking them.

I don't use Tony's very much. Never have loved it. Growing up, it was mostly salt, pepper including cayenne and white pepper, garlic and onion powder, sometimes, celery salt.

For mixed seasonings, we used lemon pepper and Cavender's or Konriko.

I like seasoning mixes and I'm bad about buying a lot of them. I use Nature's Seasoning quite often. I still use lemon pepper and Cavender's. I like rotisserie chicken seasoning, Paul Prudhomme's pork and veal seasoning and a few others of his.

Someone gave me this LSU Geaux Dust and I like it way more than Tony's. I've used it a lot.

I've actually been reverting back to salt and pepper for a lot of things. I grew up on Tony's, and I can't eat anything with it anymore without only tasting Tony's. Know that's obvious to say, but it was a pretty distinct flavor profile.

Also bought a few season mixes from the local Cajun grocers around here I use to mix it up.