[nana]

…dreaming…a major case of “Drathers.” Can I get/go there too?

Nice sandy beaches…waves rollin’ in…temps above 70… I don’t like this cold…and, it hasn’t even started to get C O L D…only down in the 20’s so far.

[nana]

taffy

[nana]

Dead Skunk In The Middle Of The Road…..

Sorry… hope it ain’t Pepe or his new “friend”!!!!!

[nana]

Goulash

[nana]

Sauerbraten

[nana]

Kentucky Derby Pie

[nana]

Englandboy:

If you go to the Holiday category – to Turkey Cajun Style – to O C’s reply…he has put in the recipe for Tony Chachere’s All-Purpose Famous Creole Seasoning that you can make up for yourself. It is a real good seasoning!!!

Also, if you make it up than you can take:

1/2 of it and make another for seasoning for seafood:

Add

1 tsp powdered thyme
1 bay leaf
1 tsp sweet basil

This really isn’t a correct answer to your request, but it is a way to start preparing some food in the Cajun/Creole styles. Hope it helps a little.

O C if you read this…maybe you could also put that recipe in the Seasoning category to make it easier for more to find. Just a suggestion.

Another thing…I have found, over the years, that people enjoy getting a jar/bottle of this as a gift for house warming, in a little kitchen spice/gift basket…works for Holiday hostess gifts too.

[nana]

Monkey Face Cookies

[nana]

Egg Strata

[nana]

I posted under the category(s) for the type of recipe.

Mine recipe was not for turkey gravy…brown gravy.

Also the turkey(s) I posted are under Poultry and Holiday

I am not upset, but it seems…like in most cases, there is more than one way to come to the finish product. That is why there are so many different recipes for the same thing. Who is to say which is right/best unless you try and decide for yourself.

[nana]

eclair

[nana]

Hunnyandme,

I posted Tony Chachere’s “Basic Roux” & How to make a brown sauce or gravy under the …gravy…category.

…Also there are different types/colors for roux depending on the flavor you want.
A Cajun type…reddish to brown roux usually takes 30 – 40 minutes to brown correctly. They are mainly used to thicken stews and gumbos.

Denise,

I would not post anything that I thought to be wrong…especially under cooking tips!

I also am an experienced cook…I have been cooking for many years. I have even worked as a cook in both a large cafeteria setting and for short order…after I had completed schooling in commercial cooking and baking.

I would be the first to say that there are many ways to do most things, and that most of us learn by trial and error.

The tips I post are not just off the top of my head, they come straight from the black type in numerous cookbooks.

[nana]

kosher

[nana]

yogurt

[nana]

gherkin

[Author]

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