Oddly, I’ve only ordered, despite it being somewhere here in Chicago. I’ve been to Penzeys locations and another place in Ravenswood, so yeah… it’s amazing.
Pork Rinds Question
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#23
Yeah, Ruth and Bill Penzey were the founders of the Spice House and their daughter and her husband run it now. They have an Evanston location and one on Wells Street. ATC, I think the Evanston is closest. The other son of Ruth and Bill started Penzey’s as a mail order… I gather they don’t get along. So Wisconsin.
Stevejill91
(Steve ricci )
#24
All this talk so I’m making fried tenders with butter milk, pork rinds and parmisan cheese mix. Also chicken thighs prepaired the same way and baked
.
Mr.A46221
(Andrew Anderson)
#25
I do pay attention and do not use the French brand. We have a Fresh Thyme grocery that has fun stuff! When I make a batch it takes me a couple weeks to get through it. 16 carbs in the entire packet! Again an awesome treat.
PatSal
(Pat S)
#26
Thank you everyone for the wonderful suggestions. I will def be looking for the popcorn cheese powder. I think the spice aisle is where I’m heading!
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#27
Popcorn cheese powder might actually be in the salty snacks next to the popcorn, rather than the baking aisle where the spices usually are.
Hillaryroddy
(Hillary )
#29
Dip pork rinds in peanut butter. They taste just like nutter butter cookies. 
+:peanuts:=:heart_eyes:
Hillaryroddy
(Hillary )
#32
Oh yeah… I always add stevia to my jar of organic peanut butter so it’s sweet.
devhammer
(G. Andrew Duthie)
#33
I’ve done cayenne pepper, which was pretty good.
Haven’t tried a sweet flavor like cinnamon and sweetener, though that’s a fave of mine with roasted pecans.