Text 20691, 71 rader
Skriven 2009-02-10 18:03:08 av Lee Lofaso (3:800/432.0)
  Kommentar till text 17600 av Carol Shenkenberger (24041.cooks)
Ärende: T-day
=============
Hello Carol,

CS> > >LL>Much of Cajun and/or Creole cuisine is experimental in nature.  And
CS> > >LL>if done well, very delicious.  The Holy Trinity is always observed
CS> > >LL>in such cooking (onions, celery, bell pepper), but leaving much to
CS> > >LL>the imagination.
CS> >
CS> > CS>No celery used.  We arent that fond of it.
CS> >
CS> > That's the thing about Cajun cuisine, or any other kind of regional
CS> > cuisine.  Feel free to experiment, and do not feel obliged to follow
CS> > a recipe to the letter.

CS>Something I rarely do except perhaps with a breadmaker.  Even then,
CS>I add an spices i want regardless of if the recipe calls for them
CS>or not.

I prefer not to use a breadmaker.  A breadpan works just as well.
Following a recipe to the letter is rare for me.  But then, I like
to experiment.  :)

CS> > >LL>Cajuns cannot do without file, especially in gumbo.  Except if
CS> > >LL>making a chicken and sausage gumbo, where a thin gumbo is wanted.
CS> >
CS> > CS>I never noted it to thicken much.  Perhaps i use much less?
CS> >
CS> > File is ground sassafras and is not meant to thicken a gumbo a great
CS> > deal.  Okra is used for that purpose, during cooking.  Too much file can
CS> > ruin the taste, same as too much okra.  And okra is optional, used most
CS> > often in a seafood gumbo.

CS>We like okra, so it would be added when we have any.

Okra while cooking.  File an individual option, after gumbo is poured
into bowl.  :)

CS> > >CS>Do cajuns cook with horseradish powder at all?
CS> >
CS> > >LL>Absolutely!  Can't have a good sauce to dip raw oysters without
CS> > >LL>horseradish in it!  And creole mustard MUST have horseradish!
CS> > >LL>No ifs, ands, or buts about it!  Cajun cooking just wouldn't be
CS> > >LL>the same without it...

CS>In mustard?  Humm!  Good idea there!

Horseradish is great in mustard.  Creole mustard is brownish in color,
not yellow.  But horseradish is great in yellow mustard as well.

CS> > >CS>I've been doing that since living in Hawaii (1986-1989).
CS> >
CS> > >LL>But do you know how to make poi?
CS> >
CS> > CS>Yes, but it's too hard for a small batch.  We are poi-
CS> > CS>less critters here.
CS> >
CS> > Too little sugar for a nickel.  Kind of like stuffing crawfish heads
CS> > for making a bisque.  But oh it is so good...

CS>Hehehehe!  I have been looking for crawdads for a bit but havent seen them
CS>lately.  I make a very good crawdaddy dish or 2!

Crawfish season is just starting here.  And due to Hurricane Gustav
it is not expected to be a good season.  Just have to wait and see.

--Lee


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