Text 17394, 83 rader
Skriven 2008-12-06 13:21:18 av Lee Lofaso (3:800/432.0)
  Kommentar till text 17357 av Carol Shenkenberger (23788.cooks)
Ärende: T-day
=============
Hello Carol,

CS> > CS>We ended up doing a different sort of stuffing.
CS> > CS>Don's eye was caught by
CS> > CS>FoodTV show and he replicated something else a bit
CS> > CS>cajunish with seafoods
CS> > CS>added.  I dont have the actual recipe.
CS> >
CS> > There are many different variations of Cajun cuisine, depending
CS> > on location.  In southwestern Louisiana the preference is for rice
CS> > dressing, in southeastern Louisiana for cornbread stuffing, and
CS> > in New Orleans for french bread stuffing.  But nothing is clad
CS> > in stone in Louisiana, some recipes being some combination of
CS> > the above, with or without seafood.  But so far nobody that I
CS> > know of in Louisiana has added turkey testicles to dressing or
CS> > stuffing.

CS>Heheh enow why would one add that to stuffing?

Chicken livers and gizzards I can understand.  But turkey testicles
sounds to be a bit much.  :)

CS>Naw, but i understand.

Do you really?  There is an annual turkey testicle festival held
in Huntley (located somewhere in the Frozen Nawth).  The turkey
testicles are breaded and deep fried to a golden brown and served
to thousands of festival goers.  I have absolutely no idea as to
what they taste like, nor do I really want to know.  :)

CS>Don's was a mixed thing, that I would call 'cajunesque' but not
CS>true cajun nor creole.  Not asian either.

Much of Cajun and/or Creole cuisine is experimental in nature.  And
if done well, very delicious.  The Holy Trinity is always observed in
such cooking (onions, celery, bell pepper), but leaving much to the
imagination.

CS>Tonight is the last of the clams, which Don steamed open then deep
CS>fried with an almost tempura batter.  He also made catfish and squid
CS>same way to go with them so we have this big bowl of 'tempura-mix'
CS>to chomp away at.

Oddly enough, there are lots of clam shells in Lake Ponchartrain,
but no clams.  Plenty of oysters (inside the shells) though.

CS>To the seasoning Don added a bit of wasabi powder (just a little),
CS>some file powder, and some hot sweet paprika (I stock sweet and
CS>hot-sweet both).  A touch of schicmi (spelled wrong probably, a
CS>japan blend of dried red chile peppers rendered to powder) and you
CS>have a meal!  Served with choice of tartar sauce, or malted vinegar
CS>for dipping.

Cajuns cannot do without file, especially in gumbo.  Except if making
a chicken and sausage gumbo, where a thin gumbo is wanted.

CS>If it has something 'asian' to it, it's just that we added a bite of
CS>horseradish powder to up the file, and happened to have a blend of red
CS>pepper that came from elsewhere but isnt all that different from any
CS>blend you might get here except no salt added as filler.

Cajuns use file as a filler or thickener, mainly in seafood gumbo.
Not during the cooking process, but after the gumbo is served into
a bowl.

CS>Do cajuns cook with horseradish powder at all?

Absolutely!  Can't have a good sauce to dip raw oysters without
horseradish in it!  And creole mustard MUST have horseradish!
No ifs, ands, or buts about it!  Cajun cooking just wouldn't be
the same without it...

CS>I've been doing that since living in Hawaii (1986-1989).

But do you know how to make poi?

--Lee


 * SLMR 2.1a * Backup not found: (A)bort (R)etry (P)anic

--- Maximus 3.01
 * Origin: Xaragmata / Adelaide SA telnet://xaragmata.thebbs.org (3:800/432)