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Post by Deleted on Jan 22, 2024 12:58:53 GMT -5
Nope.
In preparation for something big that is potentially happening this summer, we have decided to start doing videos.
Here is our first attempt, from our trip to Nice last weekend.
Please forgive the first timer mistakes and technical difficulties.
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Post by geauxtigerfan on Jan 22, 2024 13:25:03 GMT -5
Nice!!!!
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Post by tonythegator on Jan 22, 2024 13:41:31 GMT -5
Wow. I could only stand a minute and a half. Is this our best and brightest govt employees? Do they not know how to spell "cannon"? After all, it was a cannon being fired, not a camera! I'm just not sure what to think.
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Post by tonythegator on Jan 22, 2024 13:54:24 GMT -5
Okay, I lied. I watched more. I'll take a plate of ham hocks and lima beans on rice over that French food anytime.
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Post by tonythegator on Jan 22, 2024 13:55:34 GMT -5
No way in hell could I climb all those stairs anymore! Where's that elevator?!
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Post by geauxtigerfan on Jan 22, 2024 14:01:00 GMT -5
Okay, I lied. I watched more. I'll take a plate of ham hocks and lima beans on rice over that French food anytime. You would like the Cajun French food. Red beans and rice - gumbo and many more.
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Post by athens on Jan 22, 2024 14:26:04 GMT -5
Nice job!
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Post by tonythegator on Jan 22, 2024 14:33:55 GMT -5
Okay, I lied. I watched more. I'll take a plate of ham hocks and lima beans on rice over that French food anytime. You would like the Cajun French food. Red beans and rice - gumbo and many more. I like red beans and rice, but gumbo? I hate okra!
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Post by geauxtigerfan on Jan 22, 2024 14:38:06 GMT -5
You would like the Cajun French food. Red beans and rice - gumbo and many more. I like red beans and rice, but gumbo? I hate okra! A lot of gumbo comes without the okra. I don't like it much myself.
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Post by geauxtigerfan on Jan 22, 2024 14:47:30 GMT -5
Recipe for Gumbo from Dandy Don;s website:
Chicken and Sausage Gumbo
Ingredients: About 6-7 pounds of chicken, seasoned generously with Cajun Seasoning like Tony Chachere’s 2 pounds of sausage 16 oz. dark brown roux 2 medium onions, chopped 1 medium bell pepper, chopped 1 or 2 stalks of celery, chopped About 1 cup chopped onion tops (green onions), plus more to use as garnish 8 quarts water (If you’re not using bone-in chicken, substitute chicken broth for about half the liquid.) ½ cup parsley, chopped 3 tsp. salt 1 tsp. black pepper 1 tsp. cayenne pepper 1 tsp. garlic powder
Note: Some purists say a gumbo must have okra in it. Afterall, the word “gumbo” comes from the African word “quingombo,” and the Cajun French word “gombo” means okra. I grew up with okra in my gumbo, but since my wife and kids don’t like it, I usually don’t add it anymore. But if you do want to add okra, here’s what you do. Slice it, then add it for the last hour of cooking. Okra is primarily a thickening agent, so if you’re going to use it you might want to cut down just a bit on your roux.
Cooking Directions: OPTION 1: IF YOU’RE MAKING YOUR OWN ROUX This option is more time consuming, but it really is best.
In a large gumbo pot, make a dark roux from 1 cup of oil and a cup and a half of flour. When the roux is nearly the color you want it to be (the color of milk chocolate), add all the vegetables and continue cooking, stirring constantly, for a few more minutes…
Side Note: This may be a big reaon why I think this method comes out better than Option 2 below: Since the vegetables are added to the hot roux and are cooked in it for a few minutes, they break down more and I can sneak in some chopped okra without my wife and kids noticing 😉
… Next, pour in the water/stock about a quart at a time (I usually go with a total of about 4.5 quarts when using this method), being sure to stir constantly so as to completely disolve the roux. Once the roux/stock mixture returns to a boil, add all the other ingredients except for the boneless chicken breasts, if you’re using them. Let the whole thing cook for about two hours adding the boneless chicken for the last 45 minutes (since it cooks more quickly than the bone-in chicken).
OPTION 2: IF YOU’RE USING A JARRED ROUX This option is almost just as good and is much easier/faster.
First, get seven quarts of water boiling. It takes a long time to bring that much water to a boil, so while that’s happening you can prepare the other ingredients. When the water comes to a rapid boil, add the entire 16 ounce jar of roux, about one heaping tablespoon at a time, and stir until completely dissolved. Add all the other ingredients except for the boneless chicken breasts. Let the whole thing cook for about two hours, then taste and add salt and pepper if needed. After adjusting the seasoning, add the boneless chicken for the last 45 minutes (since it cooks more quickly than the bone-in chicken).
Note: This option makes a bit more gumbo becuase I base the amount of water/stock on the fact that I use a full 16 oz jar of roux. That’s why you might need to add salt/pepper to taste when you’re about 2 hours into the cooking.
Finishing/Serving Suggestion: Before time for serving, I like to remove the chicken, debone it, break it into bite-size pieces, and return it to the pot. Then to serve, ladle the gumbo into a bowl over cooked white rice. I usually sprinkle a few chopped green onions over the top when serving. Bon appétit!
My wife use to make the roux from scratch, but now she uses the jarred roux. Cut the cooking time a lot.
Shrimp Gumbo is also awful good.
I might ask my wife to make some gumbo this week. Yum, yum.
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Post by geauxtigerfan on Jan 22, 2024 14:50:44 GMT -5
Okay, I lied. I watched more. I'll take a plate of ham hocks and lima beans on rice over that French food anytime. I am not much of a French cooking fan either. I am a meat and potato type of guy, but love Cajun food also.
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Post by Deleted on Jan 23, 2024 12:43:29 GMT -5
Okay, I lied. I watched more. I'll take a plate of ham hocks and lima beans on rice over that French food anytime. I am not much of a French cooking fan either. I am a meat and potato type of guy, but love Cajun food also. There were both meat and potatoes in that meal.
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Post by athens on Jan 23, 2024 13:33:31 GMT -5
I am not much of a French cooking fan either. I am a meat and potato type of guy, but love Cajun food also. There were both meat and potatoes in that meal. They weren't Freedom Potatoes
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Post by tonythegator on Jan 23, 2024 14:51:41 GMT -5
There were both meat and potatoes in that meal. They weren't Freedom Potatoes French fries?
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Post by bigdawgs on Jan 23, 2024 16:19:26 GMT -5
French Fries that come from Belgium. Damn good, especially for a first time production. Nice is nice....with a ton of Italian influence. Yep, poor folks in Monaco drove BMWs and Mercedes. When I got to Monaco a couple of years ago the F1 race was just completed and we ran the course....in a VW van. Right past the Casino, the Hotel tunnel and into the Racasse corner. Looks like you had a great weekend getaway.
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Post by Deleted on Jan 24, 2024 5:07:37 GMT -5
French Fries that come from Belgium. Damn good, especially for a first time production. Nice is nice....with a ton of Italian influence. Yep, poor folks in Monaco drove BMWs and Mercedes. When I got to Monaco a couple of years ago the F1 race was just completed and we ran the course....in a VW van. Right past the Casino, the Hotel tunnel and into the Racasse corner. Looks like you had a great weekend getaway. We walked a good chunk of the route. The outside market with the Christmas tree, the food hall, and the gelato are all at Place d'Armes where the fan zone is. From there we walked down along the water up to the casino.
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Vespula
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Post by Vespula on Jan 24, 2024 19:41:44 GMT -5
I am not much of a French cooking fan either. I am a meat and potato type of guy, but love Cajun food also. There were both meat and potatoes in that meal. Does this conversation make you sad for the French that they actually helped these people defeat the British in the Revolution?
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Post by MtnTiger on Jan 24, 2024 21:41:53 GMT -5
There were both meat and potatoes in that meal. Does this conversation make you sad for the French that they actually helped these people defeat the British in the Revolution? The real irony is that Cajun food is French food.
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Post by geauxtigerfan on Jan 24, 2024 22:55:38 GMT -5
Does this conversation make you sad for the French that they actually helped these people defeat the British in the Revolution? The real irony is that Cajun food is French food. Cajun food is the poor country bumkins compared to the slick city cuisine.
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Post by Elapid on Jan 24, 2024 23:15:05 GMT -5
And they claim to speak French but it's quite different, a cajun dialect of French.
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Post by tophb21 on Jan 25, 2024 14:12:57 GMT -5
Nicely done, Daniel!!
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Post by MtnTiger on Jan 25, 2024 14:19:19 GMT -5
The real irony is that Cajun food is French food. Cajun food is the poor country bumkins compared to the slick city cuisine. Who do you think cooks that fancy food? The rich people or their poor servants?
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Post by geauxtigerfan on Jan 25, 2024 15:30:01 GMT -5
What is the difference between Cajun and French cuisine?
HARENDRA PRATAP I am doctor And I am a motivational speaker Author
Cajun and French cuisines are both delicious, but they have distinct differences in terms of their origins, ingredients, flavors, and cooking techniques. Here are some key differences:
1. Origin and History:
- French Cuisine: French cuisine is renowned worldwide for its elegance and sophistication. It has a long history and has had a significant influence on global culinary traditions. French cuisine emphasizes the use of high-quality ingredients and intricate cooking techniques.
- Cajun Cuisine: Cajun cuisine, on the other hand, is rooted in the cooking traditions of the Cajun people, who are descendants of French Canadians. They settled in Louisiana, particularly in the bayous and swamps, and adapted their culinary traditions to the local ingredients available to them. Cajun cuisine has a more rustic and rural heritage compared to French cuisine.
2. Ingredients:
- French Cuisine: French cuisine typically features ingredients like butter, cream, wine, and a wide variety of cheeses. It often includes dishes made with beef, chicken, duck, and seafood. Herbs like thyme, rosemary, and tarragon are commonly used in French cooking.
- Cajun Cuisine: Cajun cuisine relies on ingredients that were readily available in the Louisiana bayous, such as crawfish, shrimp, crab, alligator, and freshwater fish. The "holy trinity" of Cajun cuisine consists of onions, bell peppers, and celery, which is used as a base for many dishes. Cajun spices like cayenne pepper, paprika, and garlic are prominent, giving the cuisine its characteristic heat and flavor.
3. Flavors:
- French Cuisine: French cuisine is known for its rich and complex flavors, often achieved through methods like braising, roasting, and reduction sauces. It tends to be less spicy and more focused on the natural flavors of ingredients.
- Cajun Cuisine: Cajun cuisine is bold and spicy, with a strong emphasis on seasoning and heat. The use of Cajun spice blends and hot peppers imparts a fiery flavor to many dishes. It's hearty and tends to have a robust, earthy taste.
4. Cooking Techniques:
- French Cuisine: French cooking techniques are precise and include methods like sautéing, poaching, and baking. Classic French sauces like béchamel, hollandaise, and velouté are integral to many dishes.
- Cajun Cuisine: Cajun cooking often involves techniques such as blackening (searing in a cast-iron skillet with spices), simmering, and stewing. One-pot dishes like gumbo and jambalaya are staples of Cajun cuisine.
5. Presentation:
- French Cuisine: French dishes are typically presented with a focus on aesthetics and balance. Presentation is considered an important aspect of French gastronomy.
- Cajun Cuisine: Cajun dishes are often served in a more rustic and casual manner, often family-style or in large pots, reflecting their communal and down-to-earth origins.
In summary, while both Cajun and French cuisines have their roots in French culinary traditions, they have evolved into distinct styles with different ingredients, flavors, and cooking techniques. French cuisine is known for its elegance, while Cajun cuisine is known for its bold and spicy flavors, often influenced by the ingredients available in the Louisiana region.
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Post by tonythegator on Jan 25, 2024 15:50:30 GMT -5
I've been eating country caviar today.
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Post by Geaux Tigers on Jan 25, 2024 16:06:49 GMT -5
And they claim to speak French but it's quite different, a cajun dialect of French. We refer to it a Creole.
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