Yup! It is a workhorse in cultural foods.

I use this for the seafood boil in a bag things that people seem to love.

A searing seasoned steak in a cast iron pan with a meat thermometer reading 140°F sticking into the middle.

What’s your ideal temp for steak?

This one was being shared so we had to hit a middle ground temp.

deconstructed greek salad with cucumbers, sliced red onions, cherry tomatoes, chopped Kalamata olives, marinated artichoke hearts, and chickpeas over a bed of lettuce, sprinkled with Pryme Thyme

I started making Greek salad like this because my aunt doesn’t like olives but I do.

So instead of picking around them, I just separate everything.

If I’m bringing something to the table, it’s usually something like this.

Our simple Pryme Thyme dressing pulls it together. (recipe on blog)

tastytin.com/blogs/recipe...

Here ya go! Hopefully, I didn't miss any parts as I just make it from habit rather than a recipe.

Hope your partner and kiddos love it as much as we do.

Also here’s a quick write up of some differences

tastytin.com/blogs/rambli...

Hi LannaMick!
Our blends are only sold locally to Minneapolis in store however we ship nationwide!

And our spicy shakers have sold out this past week so we will be restocking in the next week or so.

Our refill options are available though.

tastytin.com/products/pro...

@tastytin.com is where the magic dust is made. And it will save you time and effort. It's not that expensive, and it's delicious.

Believe that! 🤤🖖🏾

I’ll post the recipe this weekend. It’s really easy and the one of few rice dishes my kid will eat with ANYTHING!

maroon dutch over with bright white jasmine cilantro lime rice, with a spoon holding a scoop of it.

This is one of those sides that quietly carries the whole meal.

Jasmine rice, lime, fresh herbs, and a little To Taste.

It’s simple, but it changes everything on the plate.

If you’ve got To Taste, this is a good place to start.

Yum!

We love a good hanger steak!

Michelin Guide announces expansion to include Minneapolis restaurants Michelin announced Wednesday that it’s launching an American Great Lakes guide to restaurants, including Minneapolis and five other Great Lakes-area cities. It’s the first time reviewers will consider...

“For years our culinary scene has earned national acclaim, yet we’ve still been called unexpected, underrated,” said Melvin Tennant, president of Meet Minneapolis. “We’re taking a major step on the global stage.”

That was one of his reports. “Babe, I put spicy garlic dust on my 1/2 avocado today”. 😁😁😁😁😁😁😁💕💕💕💕💕

This was my lunch. I went heavy on the spice because I forgot to buy fresh peppers.

Backside of a rotisserie chicken heavily seasoned on a hot spit

Now that it's warming up in the states and after a weekend of cooking, this is usually where I land.

Something simple, something easy, and something that still tastes good.

Chicken, seasoning and a hot spit.

Snapshot of a dslr camera’s screen showing a food image of some produce around a wooden bowl of smashed avocado with a jar of Spicy Garlic Dust by Tasty Tin next to it

Photography practice this morning.

I wish this was a natural talent of mine 😭😭

So I did for my demo because I wanted customers to be able to tell how salty my blends are.

They are complete in that it works with unsalted.

But being honest, I usually use salted butter in everything.

The unsalted worked well for the demo so try. You can always add more salt!

What a fantastic idea!

So new pro tip:

Blend + butter whipped together = ready ingredient to work on anything.

I now keep all four ready in my fridge!

Potatoes & Lamb got Pryme Thyme butter

Chicken got Garlic Dust butter

Roasted carrots got A Sprinkle of Sweet & Spice butter (Reg SoS works too)

Easy peasy!

Same for bacon! I think this summer I’m going to make a few slabs to freeze through the winter.

In fact you just unlocked a new series! 😂😂😂

Tasty Tin bacon recipes. Let me start thinking about this.

My pleasure! The cured ham is def. something we'll do again now that we know it's so simple. We have the space (and a smoker grill). It just takes time.

Stunning

Thanks! 😊

They were so good. Sometimes ya just need a good spud.

You are ever so welcome and I can’t wait to see what you make!

Roasted creamer potatoes (red and yellow) in a cast iron pan with strips of onions and glistening with butter

I found a bag of potatoes!

Grabbed a cast iron skillet some onion and garlic cloves and topped with Pryme Thyme butter.

400°F for about 35 minutes.

Eggs-actly what I like to hear 😂😂😂😂

Right, it's just perfect. When I season eggs with it, I get compliments for the "perfect balance." Well yeah, Tasty Tin made that super easy for me 😂

Absolutely! And I like to throw in a pescatarian option and of course gluten free options too!

No one leaves my table hungry!

😍😍😍😍

🥰🥰🥰🥰

To taste is that underrated crowd favorite! I didn’t realize people would take to it. But even I use it constantly. 😂