[OT] Supper Tonight

Yep, and Creole too just to make it more confusing! Actually Acadian
is used in Canada and Cajun is in Louisiana (and coon-ass is a
derogatory slang for Cajun). The word Cajun comes from the word
Acadian (kind of like "Injun" comes from "Indian").

CatNipped


Snipped excellent history lesson! My ex-fiance, Ray, has his family on his
father's side traced back to the Acadians from Nova Scotia so although he
says he's Cajun he really is Acadian.

DP is Acadian. When the British raided his area of PEI, his family hid
in the forest, so they were never deported.

When I think of "Cajun" food, I think of gumbo, okra, and shrimp. And
lots of hot spices.

When I think of "Acadian" food, I think of meatpie, lobsters, and
boiled dinner.

--Fil

"Enfilade" wrote in message
om...
Yep, and Creole too just to make it more confusing! Actually Acadian
is used in Canada and Cajun is in Louisiana (and coon-ass is a
derogatory slang for Cajun). The word Cajun comes from the word
Acadian (kind of like "Injun" comes from "Indian").

CatNipped


Snipped excellent history lesson! My ex-fiance, Ray, has his family on
his
father's side traced back to the Acadians from Nova Scotia so although
he
says he's Cajun he really is Acadian.

DP is Acadian. When the British raided his area of PEI, his family hid
in the forest, so they were never deported.

When I think of "Cajun" food, I think of gumbo, okra, and shrimp. And
lots of hot spices.

When I think of "Acadian" food, I think of meatpie, lobsters, and
boiled dinner.

--Fil

Oh, he cooked all kinds of stuff including highly spiced gumbo with okra and
lots of hot spices. And also meat pies (fried) and mudbugs. No boiled
dinners - that's strictly "you didn't grow up in Louisiana" Acadian

Jill

I'm not wild about bell pepper or celery either; I mince it very, very
fine
so it disintigrates! In fact, I don't care for onion, either and it gets
the finely minced treatment as well. For me, it's not the taste of these
things, it's the texture. I can't stand biting into the crunch of a hunk
of
onion... it's like fingernails on a chalkboard to me.

Jill
=======================================

My sister used to put onions in the blender and liquify them. She got the
flavor without the texture.
Suz

"CatNipped" wrote in message
...
[The sugar is to take
the gas-producing out of the beans.]


PAH! That's taking the fun out of food! Shame on you!

Cheers, helen s ;-)

SuzQ wrote:
I'm not wild about bell pepper or celery either; I mince it very, very
fine
so it disintigrates! In fact, I don't care for onion, either and it
gets the finely minced treatment as well. For me, it's not the taste
of these things, it's the texture. I can't stand biting into the
crunch of a hunk of
onion... it's like fingernails on a chalkboard to me.

Jill
=======================================

My sister used to put onions in the blender and liquify them. She got
the flavor without the texture.
Suz

I've been known to buy onion juice rather than use raw onions. It works.

Jill

Victor Martinez wrote:


That's silly. My gumbo and ettoufee taste better the next day!


What's ettoufee?

--
Marina, Frank and Nikki
marina (dot) kurten (at) pp (dot) inet (dot) fi
Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/
and http://community.webshots.com/user/frankiennikki

EvelynVogtGamble(Divamanque) wrote:



Does it really, or is that just another urban legend? (My mom used a
teaspoonful of baking soda for the same purpose, but I'm not sure it was
actually effective.) There is native American herb (grows in the
American Southwest, IIRC) that is supposed to really work, but I can't
remember the name of it.

I've read that thyme works, but I also soak all beans for hours and then
cook them a couple of hours, so that may take away the gassy effect.

--
Marina, Frank and Nikki
marina (dot) kurten (at) pp (dot) inet (dot) fi
Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/
and http://community.webshots.com/user/frankiennikki

Marina wrote:
What's ettoufee?

CRAWFISH ETOUFFEE (Emeril Lagasse)

6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley

Cooked white rice, for serving

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk
in flour to combine well. Continue to cook, stirring constantly, until
roux is a peanut butter color.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook
until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes,
salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Skim surface, reduce heat to a simmer, and cook uncovered for 30
minutes, stirring occasionally.

Add crawfish tails and fat, lemon juice, green onions, and parsley and
cook for 15 to 20 minutes, stirring occasionally. Add remaining butter
and stir to combine well. Taste and adjust seasoning if necessary. Serve
over hot rice.


--
Victor M. Martinez
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