contest December Throwdown Discussion

[logchief]

Testify!!!

Nuttin a couple of won't fix

 

[RocketMan]

Well, dog-gone-it, RocketLady just said ain't no stinkin Armadillo getting cooked in her house. SOOOoooooooooo, I guess it's back to chicken or oysters.

 

[logchief]

Well, dog-gone-it, RocketLady just said ain't no stinkin Armadillo getting cooked in her house. SOOOoooooooooo, I guess it's back to chicken or oysters.

How bout shrimp or lots of other seafood?????

 

[hot stuff]

Is that saying that a person living in Iowa, New Zealand or Malaysia can't cook authentic cajun just because they don't live in that region at the moment?

We're not talking about finding an authentic creole restaurant to eat at, we're talking about home cooking.

I thought I said it's not impossible, just improbable.

Anyone who can cook decently can probably cook Cajun.

 

[hot stuff]

Like I said....

it's more about the attitude.

Any fool can follow a recipe......I'M looking forward to seeing HSL Cajun!

I think more in terms of latitude.

 

[hot stuff]

Hot Stuff, this ain't a competition to compete with any chef in LA, it's all about folks having fun cookin, doing a good presentation and the THP members gettin to vote on what they like. If it is a cajun TD, jump in ,love to see great dishes.
. . . .

Yeah and??

 

[hot stuff]

LA chefs? I poop better than they cook. Most of 'em can't boil water without burning the pan. I poo poo the cali foo foo!

Yeah, anyone can cook better that LA chefs. Louisiana chefs on the other hand is a completely different matter.

 

[Bob_B]

Yeah, anyone can cook better that LA chefs. Louisiana chefs on the other hand is a completely different matter.

I offer my humble opinion...... Cajun cooking is not difficult but on the other hand the devil is in the details as we all know. Same with BBQ and making beer. Hello.

Anyway, Happy Thanksgiving to everyone and may the traditions prevail.

Our tradition is to make turkey sausage gumbo with the leftovers and I humbly show images of mine below. I did have the advantage of graduating for LSU and also marrying into a Louisiana family.

Here is the gumbo I made tonight along with the "basics" which I consider the absolute building blocks along with the Holy Trinity not shown (onion, celery, and bell pepper). Garlic is of course also basic. The wife doesn't like it real "hot" but I usually fix that on the side with Tabasco, pepper powder, etc.

Happy Holidays!

 

[logchief]

Uhhh, TB - LA is the USPS code for Louisiana.....

Yeah, anyone can cook better that LA chefs. Louisiana chefs on the other hand is a completely different matter.

 

[texas blues]

Bob ROCKS!!

 

[hot stuff]

Hey Bob, looks like you stole my pot of gumbo!

 

[paulky_2000]

Damn, Bob....

Can I come eat at your house?

 

[wheebz]

you know we should probably figure this thing out already, I mean its only like 7 days away...

 

[paulky_2000]

you know we should probably figure this thing out already, I mean its only like 7 days away...

 

[hot stuff]

Bob needs to cook something else I think.

 

[texas blues]

What's a cook book?

 

[logchief]

A classic old picture, that guy was a hoot to watch. I'd love to have some vids of his old shows

 

[paulky_2000]

A classic old picture, that guy was a hoot to watch. I'd love to have some vids of his old shows

That cookbook is older than I am. Don't-cha love it?

 

[The Hot Pepper]

Justin, yes. Emeril, Nooooooooooooooooooooooooooooooooooooooooo.

 

[texas blues]

Justin, yes. Emeril, Nooooooooooooooooooooooooooooooooooooooooo.

Emeril might be cheese ball but I gotta' say..mrs. blues and I have been to Emerils joint here in the big dry ditch several times. Some of the best food you will ever eat.