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re: How prevalent is Tony’s seasoning in non-Louisiana households?

Posted on 6/22/25 at 9:36 pm to
Posted by Tiger1242
Member since Jul 2011
33080 posts
Posted on 6/22/25 at 9:36 pm to
Why the frick are there so many people in here hating on salt?

What the hell is wrong with salt? Salts fricking delicious and it’s an essential nutrient.
Posted by HamTheOtherPinkMeat
Member since Dec 2022
222 posts
Posted on 6/22/25 at 10:23 pm to
I know a lot of people that have Tony's or Slap Ya Mama in Virginia.
Posted by wm72
Brooklyn
Member since Mar 2010
9053 posts
Posted on 6/22/25 at 10:59 pm to
quote:

Why the frick are there so many people in here hating on salt?

What the hell is wrong with salt? Salts fricking delicious and it’s an essential nutrient.



I'd just rather add my own salt instead of using a seasoning mix that's more salt than seasoning.
Posted by AUJACK
Member since Sep 2020
1031 posts
Posted on 6/22/25 at 11:12 pm to
Slap Ya Mama also, along with Louisiana and Crystal hot sauces also Tobasco sauce.

Also in Alabama
Posted by HangmanPage1
Wild West
Member since Aug 2021
2037 posts
Posted on 6/23/25 at 2:13 am to
quote:

I prefer staleKrackers Cajun two step
I have recently switched to this. I love it. I think it’s the jalapeno in it
Posted by Whodat4300
Tennessee
Member since Jul 2020
1092 posts
Posted on 6/23/25 at 2:32 am to
Never heard of it. I’m not a good judge tho as I’m 48 and have never even put salt or pepper on my food.
Posted by Dalosaqy
I can't quite re
Member since Dec 2007
13241 posts
Posted on 6/23/25 at 2:36 am to
Tony's and Tabasco are found pretty much world-wide.
Posted by Crowley Cajun
Member since Sep 2004
452 posts
Posted on 6/23/25 at 4:37 am to
We might have a container of it in our house, but haven't used it in years. We're a big fan of MaD All Purpose Cajun Seasoning. It's officially low sodium. They have regular and spicy and they also have BBQ rub and other things.
Posted by deltadummy
Member since Mar 2025
1647 posts
Posted on 6/23/25 at 5:41 am to
Probably was on a lot of tables in the 90s/00s. Isn't that when (or about when) Emeril/et al made cajun/creole cooking a bit more nationally recognized?

It's not horrible and would do in a pinch, but it's one note.
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