Archived posting to the Leica Users Group, 2021/03/03
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I would never laugh at a devoted cook. The art of Cajun cooking is doing with what you have, and the best cajun recipes are simply done. Once when I was a show producer on New Orleans TV, we had the great Chef Paul Prudhomme as a guest. My anchor was a Cajan girl. Margeret Dubbison. Her first remark to the great chef was "You've made blackened redfish world-famous and I think that if I had tried that, I would have cried for having burned the fish!" He laughed. Regards, Sonny http://sonc.com <http://sonc.com/look/> Natchitoches, Louisiana 1714 Oldest Permanent Settlement in the Louisiana Purchase USA On Tue, Mar 2, 2021 at 11:19 PM Nathan Wajsman <photo at frozenlight.eu> wrote: > More food added (after all, we eat every day). > > ?Frikadeller? is a Danish word for meat patties, a distant cousin of > hamburgers. In Polish, this dish is called ?kotlety mielone? or ?ground > cutlets?. It is one of the dishes I remember very well from my childhood > and adolescence, having watched my mother make them countless times. Now I > make them for my wife and daughter, with separate bowls and pans since my > daughter does not eat meat, so I use a soy-based ground beef substitute for > her. But here is an image of the real thing, made with 50/50 ground beef > and ground pork: > https://www.greatpix.eu/All/Cooking-in-confinement/i-zR4b5FT/A > and here is the recipe: > https://nathansmusings.files.wordpress.com/2021/03/babcias-frikadeller.pdf > I call them like this because ?babcia? means ?grandmother? in Polish, and > this is how my children (who otherwise do not speak Polish) called my > mother. > > At a risk of getting laughed off the list by Sonny, here is my Cajun-style > blackened hake: > https://www.greatpix.eu/All/Cooking-in-confinement/i-cP7rMTr/A > > All the recipes are here: > https://nathansmusings.wordpress.com/cooking-in-confinement/ > > This cooking in confinement project was started almost a year ago, on St. > Patrick?s Day in 2020. It looks to continue, because while restaurants have > re-opened as of this week, it is only outdoors and only until 6 p.m., so no > going out for dinner. In the evening, takeout is the only option, so our > Friday pizza is still available. > > Bon app?tit! > > Nathan > > Nathan Wajsman > > Alicante, Spain > http://www.frozenlight.eu <http://www.frozenlight.eu/> > http:// <http://www.greatpix.eu/>www.greatpix.eu > PICTURE OF THE WEEK: http://www.fotocycle.dk/paws < > http://www.fotocycle.dk/paws>Blog: http://nathansmusings.wordpress.com/ < > http://nathansmusings.wordpress.com/> > > Cycling: http://www.crazyguyonabike.com/belgiangator < > http://www.crazyguyonabike.com/belgiangator> > > YNWA > > "I?m not arguing, I?m just explaining why I?m right" > > > > > > > > > > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information