The other day I could not read my Cajun cook book and messed up my cooking. I could not understand why. I spent days trying and trying to figure out the problem. I asked a relative what the problem could be and he said I most likely need eyeglasses. My budget was tight but I didn’t want to waste my money on cheap ones. He gave me the url address of Zenni optical. They use the latest modern materials, manufacturing and marketing systems. They bring their product direct from the factories. No middlemen, no retail overhead, and practically no advertising budget. They do not pay for or sell expensive, or even inexpensive eyeglasses, but only the manufactured brand ZENNI. Eyeglasses are definitely a personal fashion and style item, and they strive to provide a fashionable and stylish product. Zenni feels prescription eyeglasses are a health item necessity for most wearers, and to that end they take considerable pride in being able to bring to all a very high quality product of great durability, safety and comfort at truly reasonable and affordable prices. My satisfaction was immediate. My glasses have improved my productivity and the way I see my cook book.
I know, being from Louisiana I should have been born knowing how to cook Cajun, lol! But both my grandmothers and my great-grandmother who were the best cooks in my family, died when I was in high school before I took an interest in cooking and I was just wondering if anyone could give me some tips.
Warning: I have never cooked anything without a microwave or oven but I am ready to try cooking on a stovetop!!!
1. Bless your sweet heart. Here are a bunch of Cajun and Southern recipes from Louisiana, Mississippi, Alabama, Texas & Florida for you:
2. Crawfish Broil:
And here are lots and lots of foods that I’m sure you will be interested in learning about:
Put the following into your "Favorites", or into your "My Documents".
1. Foil-Pack Dinners-turn on your sound (video):
2. Dinner recipe videos, turn on your sound and click this link:
3. Favorite Brand Name Recipes:
Take a look at these recipes from Campbells:
4. In a rush? Smithfield, Hormel, Armour, Tyson have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen. Ask a clerk for help.
5. Tyson’s fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.
Here are some crock-pot recipes for you:
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
Chicken Recipes in Crock Pot:
TEXAS crock pot recipes:
7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.
8. Frozen dinners are always a good choice. Our favorites are Stouffer’s, Marie Calendar’s, Michael Angelo’s, Boston Market’s. Just add a side dish, salad, or fruit salad. Desserts can be bought in the bakery section of your grocery store.
9. Ragu Sauces- Italian (in jars, just pour it on).
Scroll down this screen, click a category and then click "Find Recipe" at the bottom of the screen:
10. Quick put together desserts:
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
Kraft’s Chocolate Passion Bowl (video):
8 MINUTE STRAWBERRY CHEESECAKE
Philidelphia Cream Cheese has ready to eat cheesecake Tubs:
Video – New York Style Cream Topped Cheesecake:
FROZEN PEANUT BUTTER PIE-no bake
Video – Pie Crust, How to Make and Bake:
11. Tossed Salad (video):
Caesar Salad – chef style (video):
Quick five minute Caesar Salad (video):
12. Guacamole Dip video (peppers can be left out if you wish):
14. Chef Wan’s Recipes-Malaysia…in south east asia – pictures:
(Categories on the left hand side of the screen)
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
16. Ramen noodles recipes:
17. Look through these chicken & pasta recipes:
Fione Tan of http://www.InternetMarketingCoaching.com introduces the seafood Paella in Spain
Duration : 1 min 56 sec
I wanna open a cajun restaurant in Thailand
Hi, I am Thai but lived abroad for a big part of my life so I think I have the views of both foreigners and Thais and hopefully I can help shed some light on this issue. For the first question, yes there are crawfish in Thailand, although they are much more expensive than regular seafood (shrimp, fish, squid, etc). Cajun food is still pretty new in Thailand, I know of a few in Bangkok (capital city) and they are pretty good although I must say 90% of the customers are expatriates who live in Bangkok. So It really hasn’t hit the main stream yet. Personally, I think it will be quite difficult to break into the ‘mass’ Thai market. In my humble opinion, your best bet would be to open it in a more touristy or areas where there are more expatriates, particularly white caucasians. I think your main destinations could be (list is not exhaustive): Bangkok, Koh Samui, Phuket. GOOD LUCK!
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I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could try Cajun Cooking. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.
Thank you and hugs from Italy
Traditional Cajun Cooking would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)
With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)
DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!
Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!
For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com
Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)
Good Luck & happy anniversary.
“Coffee is the number one antioxidant molecule in the American diet,” claims expert on polyphenols at symposium of science writers
Dr. Vinson is Professor in the Department of Chemistry at the University of Scranton in Pennsylvania. He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
The chemist said that chronic diseases cost our society over $200 billion per year in medical costs and lost productivity. He explained, “These diseases have a pathology that is initiated by free radicals. Recent epidemiology has shown that polyphenols consumed in foods may be the major agents responsible for their health benefits – not the antioxidant vitamins C and E as we’d all originally assumed. Unfortunately, measuring individual phenolic compounds is a difficult if not impossible task, due to the very large number – it’s 8000 and growing – of these compounds in plants. And that’s just one of the obstacles we encounter.
Dr. Vinson’s group accepted the challenge, “Our research group used market samples of common fruits, vegetables, spices, nuts, grains, oils and beverages to determine the total amount of phenols in foods and beverages using an analysis that measures the extract’s antioxidant activity. We also measured the quality of antioxidants in foods and beverages by means of an in vitro ‘heart disease in a test tube’ model.”
Dr. Vinson told the group that foods and beverages are better antioxidants than are antioxidant vitamins. He noted, “With the polyphenol content data and the USDA database of per capita food consumption, the contribution of each type of food to the average estimated intake of phenolic antioxidants was calculated for 2003. Total per capita phenolic antioxidants in the United States diet was 2.2 g. Polyphenols are the major antioxidants in foods and beverages, with the vitamins primarily being minor contributors. The beverage group produced the largest percentage of the total per capita intake of phenolic antioxidants – totaling 49%.”
Professor Vinson explained that “Coffee was the largest single contributor on a daily basis for the average American, contributing 31% of the total daily antioxidants. Coffee is high in phenolic acids and chlorogenic acid, and is the number one antioxidant molecule in the American diet.”
“But do high polyphenol foods and beverages act as antioxidants in the body?” he asked. “Coffee given to humans increases plasma antioxidant capacity, and the polyphenol metabolites act as antioxidants at the level of low density lipoprotein (LDL), decreasing its oxidizability, a possible benefit for slowing down the atherosclerosis process and lowering the risk of heart disease. Recent studies have shown that milk drunk in coffee does not inhibit the absorption of polyphenols in a cell and animal experiment, although recent research suggests that milk in tea interferes with biological effect and presumably antioxidant absorption. Other high polyphenol foods such as tea, chocolate and red wine have the same effects on plasma antioxidant capacity and LDL oxidation.”
Dr. Vinson said that polyphenols, including those in coffee, can also affect oxidative stress by acting both directly as antioxidants and indirectly by affecting cell signaling and gene expression. He concluded, “Polyphenols have antioxidant, anti-inflammatory, antiproliferative, anti-angiogenic, antithrombic and vasorelaxive properties, which can affect disease and its pathology.”
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