elohiym
Well-known member
I had a giant platter full the last time I attended Jazz Fest in New Orleans. They're awesome when prepared Cajun style.
Shocking, but delicious.
The best way to eat that is ...
- Thread starter elohiym
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I had a giant platter full the last time I attended Jazz Fest in New Orleans. They're awesome when prepared Cajun style.
Shocking, but delicious.
elohiym
Well-known member
Lazy joy. :chuckle:
Something I've been wanting to try is putting some Maldon flaky sea salt in a pan and putting it in the smoker with some apple wood. It imparts the smoke flavor to the salt.
with hot sauce, and a grape soda ?
elohiym
Well-known member
:noid:
...with jalapeno cream cheese. :thumb:
Crepes are worth the effort (nutella/banana and Grand Marnier/cream/mandarin orange are best).
elohiym
Well-known member
If I wanted to try that, where would I procure the fermented fish, and what oil should I use to sauté? Is there a type of fish or brand name that I should look for?
elohiym
Well-known member
That looks easier than using the back of a copper pan. I'll have to look into getting one of those for the kids, my pancake makers.
elohiym
Well-known member
The best way to have grape soda: served ice-cold on a summer day.
Non-traditional way to each crawfish:
1 lb crawfish tails
2 medium zucchini, small cubes
4 green onions chopped
1 large clove garlic chopped.
3 dried cayenne peppers
tspn ginger
2 tablspn plum jelly
Soy sauce to taste
tspn corn starch
Sauce:
Mix corn starch, soy sauce, jelly, and just a little water to make it liquid, and mix well. Set aside.
Get wok or skillet really hot, with small amount of peanut oil, just to wet pan. Toss in tails, peppers and vegetables, and stir continuously until vegetables are caramalized slightly. Sprinkle on ginger, and continue to stir until vegetables are ready. They should not be soft, but still a bit crunchy.
Toss in sauce, and stir rapidly, until sauce thickens and coats the morsels.
I like it with brown rice.
1 lb crawfish tails
2 medium zucchini, small cubes
4 green onions chopped
1 large clove garlic chopped.
3 dried cayenne peppers
tspn ginger
2 tablspn plum jelly
Soy sauce to taste
tspn corn starch
Sauce:
Mix corn starch, soy sauce, jelly, and just a little water to make it liquid, and mix well. Set aside.
Get wok or skillet really hot, with small amount of peanut oil, just to wet pan. Toss in tails, peppers and vegetables, and stir continuously until vegetables are caramalized slightly. Sprinkle on ginger, and continue to stir until vegetables are ready. They should not be soft, but still a bit crunchy.
Toss in sauce, and stir rapidly, until sauce thickens and coats the morsels.
I like it with brown rice.
PureX
Well-known member
First, go to Chicago.
Then, find the NW corner at Erie Street and Ashland Avenue. There you will see this Duks:
Go inside and order a "Polish with everything", or an "Italian Beef, dipped, with sweet peppers". (The hot dogs are also really good.) Sit at the counter so you can enjoy the show while you eat the best $4 lunch you've ever had. All the ingredients are butchered, mixed, and baked locally and shipped fresh to the restaurants. Even the produce comes into Chicago on the trains, every day. And they've had almost 100 years of practice to perfect the cooking process and the condiment mix.
They will come with fries, all rolled tightly together in paper and aluminum foil.
Then, find the NW corner at Erie Street and Ashland Avenue. There you will see this Duks:
Go inside and order a "Polish with everything", or an "Italian Beef, dipped, with sweet peppers". (The hot dogs are also really good.) Sit at the counter so you can enjoy the show while you eat the best $4 lunch you've ever had. All the ingredients are butchered, mixed, and baked locally and shipped fresh to the restaurants. Even the produce comes into Chicago on the trains, every day. And they've had almost 100 years of practice to perfect the cooking process and the condiment mix.
They will come with fries, all rolled tightly together in paper and aluminum foil.