[OT] Supper Tonight

Victor Martinez wrote:

O J wrote:

According to chef Paul Prudhomme, if you add bell peppers (obviously
you have to like them first) a dish will not keep well for leftovers.

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

I don't think he was talking about the next day. If I recall
correctly, he was speaking in terms of several days to a week. A big
crock pot of bean soup will last me that long (remember, I'm the only
one who eats it), but gumbo or ettoufee -- I don't make that much and
it's gone in no time.

MMmmmm ettoufee!!

Regards and Purrs,
O J

CatNipped wrote:

Yep, I do feel comfortable enough here to let my hair down. And I use that
word as pre-emptive defense mechanism - not that that's needed here, it's
just habit. Sort of, if you say it yourself you let people know that they
can't hurt you by using it. I also use it with a sense of pride, if you can
understand that. But mostly I use it because "Cajun" or "Acadian" is just
so boring! ;

Must depend on where you're coming from. To me they don't sound
boring. To my ears "Cajun" and "Acadian" sound exotic.

Regards and Purrs,
O J

CatNipped wrote:
understand that. But mostly I use it because "Cajun" or "Acadian" is just
so boring! ;

Let me see if I understand it. Cajun, Acadian and coon-ass are all the
same thing? I'm confused.

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
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"Victor Martinez" wrote in message
news
CatNipped wrote:
understand that. But mostly I use it because "Cajun" or "Acadian" is
just
so boring! ;

Let me see if I understand it. Cajun, Acadian and coon-ass are all the
same thing? I'm confused.

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").

Usually, the word Cajun is used to describe those French people from south
Louisiana. But the term Acadian is sometimes used; and when one looks into
it, they find that their ancestors in fact were Acadians from Canada.
Acadians and Cajuns are the same ... yet they are different. The Acadians
were French settlers who settled the area (now known as Nova Scotia) in the
1600's. In the mid 18th century, they were exiled by the British. Over the
following 30 years, several thousand of the exiled Acadians made their way
to south Louisiana.

Over the next 100+ years, the Acadians became the dominant culture in
certain areas of south Louisiana. They retained much of their culture, and
absorbed some of the other cultural influences. The German, Spanish, French,
English, Indian and other cultures added to the Acadian culture to produce
the Cajun culture. The word "Cajun" comes from the word "Acadian", just as
"Injun" is a variant of the word "Indian."

So, the Acadians were French settlers in 17th-18th century Canada. When they
were exiled, they were no longer a single group. But the Acadian people
survived in other cultures ... sometimes merging into those cultures, and
sometimes (as in south Louisiana) being a dominant culture. Today's Cajuns
may have roots that go back to the Acadians. But along the way, you will
probably find German, French, Spanish, etc. ancestors that merged with the
Acadians.

Hugs,

CatNipped


--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam he
Email me he

"O J" wrote in message
...
CatNipped wrote:

Jill wrote...

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just
reminded
me
I forgot to buy Andouille sausage yesterday. Just as well. I loaded up
on
veggies and got a corned beef brisket on sale for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of
garlic,
but I don't like bell peppers and celery.

According to chef Paul Prudhomme, if you add bell peppers (obviously
you have to like them first) a dish will not keep well for leftovers.
When I make myself a big mess of comfort food like that, I eat it
myself over a few days (DH doesn't care for beans at all) so I omit
the peppers as well.

Regards and Purrs,
O J

I think Bell pepper gets a bitter flavor when its left over.

Jo

"Jo Firey" wrote in message
...

I think Bell pepper gets a bitter flavor when its left over.

Jo

I think it has a bitter flavor when it's fresh (OK, in another thread I said
there wasn't any food I didn't like, but I guess I was wrong - I just wasn't
thinking of peppers as food!!).

Hugs,

CatNipped

CatNipped wrote:
"Victor Martinez" wrote in message
news
CatNipped wrote:
understand that. But mostly I use it because "Cajun" or "Acadian"
is just so boring! ;

Let me see if I understand it. Cajun, Acadian and coon-ass are all
the same thing? I'm confused.

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. Throw some complication in there -
his mother was Italian. When we met he told me his mother's name was
"Mayree". How do you spell that? "Marie". LOL Sometimes I miss hearing
him talk. Oh, and he can call himself a Coon-ass but you don't dare do it!

Jill

Christine Burel wrote:

DH and I were wondering how the sugar removes the gas-producing part of bean
consumption? Anyone know?

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.

O J wrote:
Victor Martinez wrote:

O J wrote:

According to chef Paul Prudhomme, if you add bell peppers
(obviously
you have to like them first) a dish will not keep well for
leftovers.

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

I don't think he was talking about the next day. If I recall
correctly, he was speaking in terms of several days to a week. A big
crock pot of bean soup will last me that long (remember, I'm the only
one who eats it), but gumbo or ettoufee -- I don't make that much and
it's gone in no time.

I agree that things like beans and rice, gumbo, etc. are usually better
the next day bell peppers notwithstanding. I don't keep anything in a
refrigerator for more than three days-if I don't think I can eat it all
in three days, I freeze the excess. I can well imagine that most of
those sorts of things would be good for a week in a refrigerator. For
me, it's more just doing something the way my mom did it when I was
growing up and not giving it a lot of thought-sort of like where I put
things in my shelves in the kitchen.

I bet if you did a survey, you'd find the vast majority of people put
their glasses, dishes, bakeware etc. in the same relative places they
were in the kitchen when they were growing up. :-)




MMmmmm ettoufee!!

Regards and Purrs,
O J

"EvelynVogtGamble(Divamanque)" wrote in message
...


Christine Burel wrote:

DH and I were wondering how the sugar removes the gas-producing part of
bean
consumption? Anyone know?

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.


The only thing I can swear works is beano. And it is rendered ineffective
by boiling.

I'm pretty sure thorough cooking works as well at least partially. I never
have a problem with refried beans or with baked beans.

Jo