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#21
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Food translation?
"Sherry" wrote in message
oups.com... On Oct 18, 1:02 pm, wrote: On Oct 18, 11:19 am, "jmcquown" wrote: CatNipped wrote: "Yowie" wrote in message ... One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Then be *sure* to go through New Orleans - best cooking in the US (and, I think, even better than French cooking since we have the spicy "Cajun" cuisine thrown in). But you don't know what you're missing if you refuse to suck the heads! ; Hugs, CatNipped Yowie Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated. They put more hot than taste into it. (I do love boudin, though.) On the French side the beignets are nice. But then again so are my Scottish grandmothers' scones served with clotted cream. So sorry about Hurricane Katrina. But the be all, end all of cooking is not Lousiana. Jill- Hide quoted text - - Show quoted text - Dating a Cajun is *NOT* the same as fine dining in New Orleans. I can't believe anyone would disagree that it is the best dining in the US. Have any of you ever been to Arnaud's or Brennan's or Antoine's or Broussard's? These are rated by food critics as the top restaurants in the country! And any mom and pop restaurant there can serve better food than most "five star" restaurants anywhere else! Hugs, CatNipped- Hide quoted text - - Show quoted text - Never been to N.O., but I would *love* to go. Just to have some authentic food! I have a friend who grew up there...her cooking is absolutely to die for. (BTW, her last name is Broussard, is that a common name there?) Yes, very! ; Hugs, CatNipped Sherry |
#22
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Food translation?
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#23
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Food translation?
sorry just have to disagree, it is good but to me best means variety and
that to me in the NO area is definitely lacking, to me the best food in the country is by far served at my mother's house, second to that, any mid range restaurant in Chicago with a twenty page menu is definitely a better deal for me, but food is YMMV, Lee wrote in message ups.com... On Oct 18, 11:19 am, "jmcquown" wrote: CatNipped wrote: "Yowie" wrote in message ... One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Then be *sure* to go through New Orleans - best cooking in the US (and, I think, even better than French cooking since we have the spicy "Cajun" cuisine thrown in). But you don't know what you're missing if you refuse to suck the heads! ; Hugs, CatNipped Yowie Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated. They put more hot than taste into it. (I do love boudin, though.) On the French side the beignets are nice. But then again so are my Scottish grandmothers' scones served with clotted cream. So sorry about Hurricane Katrina. But the be all, end all of cooking is not Lousiana. Jill- Hide quoted text - - Show quoted text - Dating a Cajun is *NOT* the same as fine dining in New Orleans. I can't believe anyone would disagree that it is the best dining in the US. Have any of you ever been to Arnaud's or Brennan's or Antoine's or Broussard's? These are rated by food critics as the top restaurants in the country! And any mom and pop restaurant there can serve better food than most "five star" restaurants anywhere else! Hugs, CatNipped |
#24
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Food translation?
"EvelynVogtGamble(Divamanque)" wrote:
Another semantic difficulty, Christine - in the US, "mincemeat" is a sweet concoction often used for pies - it consists mainly of raisins and "dessert" spices like cinnamon, cloves, etc., although it may contain candied citrus peel and brandy, also. (Originally, it also contained ground suet - which is why it's called minceMEAT - although I'm not sure the commercial product does.) I think "mince" or "mincemeat" in the rest of the world is what we'd call "ground" meat, here. Oh, thanks for that information, Evelyn. Whenever someone from the UK talks about a "mince pie", I always imagine it's full of dried fruits and those weird "fruitcake" candies. More recently I realized that "mince meat" is what we would call hamburger or ground beef. (I know that technically, a "hamburger" is the patty, but most people I know also call the raw ground beef "hamburger", too - it's just the way that language tends to evolve.) Joyce |
#25
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Food translation?
jofirey wrote:
This time of years is my sisters favorite at Mouse World. "Mouse World"?? Sounds like a food festival for our 4-footed friends. Joyce |
#26
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Food translation?
Hey Lee, this is just for you:
Buy a tube of Biscuits, regular or the "Grands" Beke"em Buy a package (single serving size) Tennessee Pride Sausage Gravy. cut a slit in the middle of the plastic container of sausage gravy. Nuke for 5 minutes if frozen, 2 if not. Cut off corner of container and spread over 4 of the small biscuits split, 2 of the big ones split. Replace in microwave for 30 seconds. Ain't home made but isn't bad! "Stormmee" wrote in message ... sorry just have to disagree, it is good but to me best means variety and that to me in the NO area is definitely lacking, to me the best food in the country is by far served at my mother's house, second to that, any mid range restaurant in Chicago with a twenty page menu is definitely a better deal for me, but food is YMMV, Lee wrote in message ups.com... On Oct 18, 11:19 am, "jmcquown" wrote: CatNipped wrote: "Yowie" wrote in message ... One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Then be *sure* to go through New Orleans - best cooking in the US (and, I think, even better than French cooking since we have the spicy "Cajun" cuisine thrown in). But you don't know what you're missing if you refuse to suck the heads! ; Hugs, CatNipped Yowie Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated. They put more hot than taste into it. (I do love boudin, though.) On the French side the beignets are nice. But then again so are my Scottish grandmothers' scones served with clotted cream. So sorry about Hurricane Katrina. But the be all, end all of cooking is not Lousiana. Jill- Hide quoted text - - Show quoted text - Dating a Cajun is *NOT* the same as fine dining in New Orleans. I can't believe anyone would disagree that it is the best dining in the US. Have any of you ever been to Arnaud's or Brennan's or Antoine's or Broussard's? These are rated by food critics as the top restaurants in the country! And any mom and pop restaurant there can serve better food than most "five star" restaurants anywhere else! Hugs, CatNipped |
#27
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Food translation?
"Yowie" wrote in message ... One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Yowie You're not the only one. I have lived in Texas for more than 40 years (lived in Ohio before that), and there is *no way* anyone could ever convince me to suck that muck out of crawdad heads -- no matter how "good" someone tells me it is!!! MaryL |
#28
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Food translation?
"Sherry" wrote in message oups.com... On Oct 18, 1:02 pm, wrote: On Oct 18, 11:19 am, "jmcquown" wrote: CatNipped wrote: "Yowie" wrote in message ... One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Then be *sure* to go through New Orleans - best cooking in the US (and, I think, even better than French cooking since we have the spicy "Cajun" cuisine thrown in). But you don't know what you're missing if you refuse to suck the heads! ; Hugs, CatNipped Yowie Sorry, Lori. Dated a Cajun for 8 years and New Orleans food way overrated. They put more hot than taste into it. (I do love boudin, though.) On the French side the beignets are nice. But then again so are my Scottish grandmothers' scones served with clotted cream. So sorry about Hurricane Katrina. But the be all, end all of cooking is not Lousiana. Jill- Hide quoted text - - Show quoted text - Dating a Cajun is *NOT* the same as fine dining in New Orleans. I can't believe anyone would disagree that it is the best dining in the US. Have any of you ever been to Arnaud's or Brennan's or Antoine's or Broussard's? These are rated by food critics as the top restaurants in the country! And any mom and pop restaurant there can serve better food than most "five star" restaurants anywhere else! Hugs, CatNipped- Hide quoted text - - Show quoted text - Never been to N.O., but I would *love* to go. Just to have some authentic food! I have a friend who grew up there...her cooking is absolutely to die for. (BTW, her last name is Broussard, is that a common name there?) Sherry Yes, Broussard is a common name in N.O. Years ago -- on my first trip to New Orleans -- we had the traditional "breakfast at Brennan's." Yummy! Of course, a few meals like that would probably kill a person, but it sure was good. Then we made our way through various restaurants for lunch, for dinner...and of course for the requisite snacks. We even came across one place that specialized in "boiled beef." I thought it sounded terrible -- I pictured watery or tough beef in water. But it was absolutely delicious, and so tender it fell apart to the touch. Served with lots of veggies, of course. MaryL |
#29
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Food translation?
"Granby" wrote in message
... My recipe for sausage gravy isn't so fancy but, here goes. Come to think of it, it may be a blind thing the way I do it but it works. Brown about 1 pound of sausage (sage or hot.) Reserve about 1/4 cup of the drippings. In a large bowl put 6 Tablespoons flour 3 cups of milk Wisk until flour is all mixed in. Add the sausage drippings to a skillet, pour in the milk mixture and stir until begins to thicken, salt and pepper to taste, add sausage and continue cooking until desired thickness. Pour over split biscuits or mashed potatoes. Ok, now I"m thinking that your 'sausage' isn't the same as our 'sausage'. *Sigh* - never heard of a 'sage' sausage or 'hot' sausage. Yowie |
#30
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Food translation?
"Matthew" wrote in message
... "CatNipped" wrote in message ... "Yowie" wrote in message ... One day I'm going to *have* to do a culinary tour of the USA, although no matter what, I am *not* sucking the yellow muck out of crawdad heads!. Then be *sure* to go through New Orleans - best cooking in the US (and, I think, even better than French cooking since we have the spicy "Cajun" cuisine thrown in). But you don't know what you're missing if you refuse to suck the heads! ; Hugs, CatNipped I wouldn't call it the best cooking in the US ;-). I would call it the place with so many varieties on one type of food. When I went there I have seen over 100 varieties of gumbo all using the same ingredients all be called something different. All tasting about the same. Same thing goes for the po'boys Gumbo? po'boys? whimper Yowie |
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