Maybe SY could enlighten us on the transmutaion of chemical composition that makes garlic and onion powder so noxious.
As for Parma, better than Maumee. The operative word for me is Kraft, I have no problem with honest cheese made for folks with a different taste than mine.
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Spoofulation.
These are apparently good for dry rub, but that's outside of the universe of things I eat.
Yeah, an old friend of mine (used to be chief scientist at Nicolet) is part of one of the multi-century lines in LA. Cousin of Paul Prudhomme. A trip back to his home town was a real educational experience: food, music, history, linguistics. I don't think anyone there got the concept of "hipster," nor had any exposure to that subspecies.
Cajun - Wikipedia, the free encyclopedia
Most of the spices were already available in southern Louisiana. The rest were brought in from Africa with the slave trade.
Okra soup in the Dutch Antilles goes by the name Guiambo. (okra, stock, scotch bonnet, fish and/or meat)
And as is general knowledge, the trade from Africa had logistic stop/stack-overs in the Caribbean.
(most Cajuns were not into keeping slaves, btw, likely a main reason for the cuisine to be relatively authentic and not totally creole)
And as is general knowledge, the trade from Africa had logistic stop/stack-overs in the Caribbean.
(most Cajuns were not into keeping slaves, btw, likely a main reason for the cuisine to be relatively authentic and not totally creole)
I was thinking in the context of the industrially produced powdered garlic/onion and spice mixes. I personally don't find them very appealing and doubt they taste like anything ate in the 1860's, though of course I'll never know.
Remember Justin Wilson and his margarine flavored salt on oysters, I don't know if that was a joke or what?
I'm no fan of Bobbie Flay but I was amused when he did a Cajun smack down but refused to cook the shrimp and fish for 30-40min as was supposedly traditional.
I didn't mean to imply they kept slaves. Just the African spices came over with the slave trade.
He lost almost all ethnic throw downs. I knew he was going to lose the muffaletta throw down when he put mayonnaise on the sandwich.
Well I'm with him on not cooking anything 30 min after adding the shrimp. I notice most recipies have drematically reduced this.
Sous Vide
Anyone use this method of cooking? Is it a fad or what?
I've seen this on kickstarter...
Sansaire Sous Vide Circulator by Scott Heimendinger — Kickstarter
How are the results (cooking by this method)?
oh yeah, here's Gadget Man (Stephen Fry)
http://vimeo.com/55058085
Anyone use this method of cooking? Is it a fad or what?
I've seen this on kickstarter...
Sansaire Sous Vide Circulator by Scott Heimendinger — Kickstarter
How are the results (cooking by this method)?
oh yeah, here's Gadget Man (Stephen Fry)
http://vimeo.com/55058085
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Been around a long time actually, I was taught as far back as 1974 to poach things in a butter bath at the desired final internal temperature.
Quite trendy with restaurants these days, imagine cooking your steak to exactly 130 degrees and holding it there for as many hours as you want and at the last minute pop it out of the bag and torch the outside. Instant removal of the need for skilled line cooks.
yes, pretty neat. If you have a crock pot...
http://www.amazon.ca/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4/ref=sr_1_4?ie=UTF8&qid=1380564182&sr=8-4&keywords=sous+vide
This is precisely what the reflow kit (for my toaster oven) I picked up does... thermo-coupler, and power relay to keep temperature set specifically.
http://www.amazon.ca/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4/ref=sr_1_4?ie=UTF8&qid=1380564182&sr=8-4&keywords=sous+vide
This is precisely what the reflow kit (for my toaster oven) I picked up does... thermo-coupler, and power relay to keep temperature set specifically.