Food

[geoffbot]

Okay, can I post in this thread having read only the initial post and the last page? If I need to read the other 168 pages, I'll have to get back to you... in about a year.

I love Mexican food. Homemade (mine or others) or out at a restaurant, I can enjoy a huge different variety in entrees and manner of prep. Currently cooking a batch of meat for ground beef burritos, but cooking in a method I've not done them before. Something simple I found on the web, claims texture and flavor will be vastly different than my usual method of browning the meat in a skillet. We'll see how they come out in a half hour or so...

Welcome! Pics are welcome too

[bu11itt]

Do you really think a person that would make "gumbo" would make duck and sausage "gumbo"? Or rabbit gumbo? I should be offended.

Onions, celery, green pepper and I have been making my own tasso for years.

"Cajun Spice"? Do you cook with "curry powder"? Or "Italian seasoning"? Blackening doesn't even deserve a response.

Ha. You sound quite righteously indignated* and rightly so. I appreciate passion when it comes to food. I was trying to be more tongue-in-cheek with my questions and hope you did not take it too seriously. But, growing up in southern LA and doing a lot of traveling I have run across my fair share of sketchy "Cajun" restaurants.

I am not going to offend you any further by asking if you make your own roux, your response tells me that you do. I'd be willing to wager you make a killer ettouffee, courtbouillon or sauce piquante as well.

Anyway, let's get back to sharing food and recipes.




*Yes, I know indignated is not a real word, I thought it fit though...

[Henry Krinkle]

Ha. You sound quite righteously indignated* and rightly so. I appreciate passion when it comes to food. I was trying to be more tongue-in-cheek with my questions and hope you did not take it too seriously. But, growing up in southern LA and doing a lot of traveling I have run across my fair share of sketchy "Cajun" restaurants.

I am not going to offend you any further by asking if you make your own roux, your response tells me that you do. I'd be willing to wager you make a killer ettouffee, courtbouillon or sauce piquante as well.

Anyway, let's get back to sharing food and recipes.




*Yes, I know indignated is not a real word, I thought it fit though...

We have two "cajun" restaurants here. One is pricey, trendy and quite dreadful. The otherguy? Well he has never been to New Orleans and his food is anything but authentic, that boy can cook seafood! While his gumbo is sub-par and his jambalaya is an abomination I have trained him to make me a pretty good half and half Po'boy.

Up here as bad as almost everyone's gumbo is, their jambalya is even worse. It is usually some tomato based goop spooned over rice or, worse, pasta.

I do make my own roux- dark chocolate for the duck and sausage, milk chocolate for regular chicken/ shrimp crab, caramel for the rabbit and dark blonde for my gumbo z'herbes (which needs work). The cajun/ creole repertoire in our house is quite large.

Back to food:



5 pounds of New Mex chiles roasted for the green chile soup tonight.

[geoffbot]

Pea and manchego cheese soufflé, and other things

[whatmeworry]

Cheeky mid week fish and chips tonight

[geoffbot]

Cheeky mid week fish and chips tonight

[whatmeworry]

Nope. I was picking it up in the shop when I posted that, then I was cycling home, then it was in my tummy

[Nokie]

Dinner on the Pier last night-

Only had my crappy cell phone camera so excuse the lameness, but the food and wine were excellent.

[whatmeworry]

Made Moussaka for the first time tonight. Pretty successful, got a clean plate from wmw jnr which is a rarity.

[Der Amf]

That's significantly less greasy than my first attempt :applause: