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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-16-2013, 03:34 PM
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#16 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Wow. This dude is truly a legend. All these cookbooks, invented the turducken, and helped Emeril.
That's impressive.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-16-2013, 06:04 PM
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#17 |
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Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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Yeah, I've been meaning to pick up that book for a while now...no good local places for Cajun means I need to start cooking it for myself.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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04-17-2013, 07:41 AM
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#18 |
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Full Fledged Farker
Join Date: 10-19-10
Location: Lutz, Florida
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I have the same book, one of the first I bought although mine shows the use. The protective cover is pretty ragged and there are ingredient stains throughout. I have made most of the recipes over the years and they were all great. I purchased the book exclusively at the time just to make blackened redfish. They were plentiful and it was easy to bring home a stringer of beautiful redfish. In fact the blackened redfish craze is what eventually caused the Florida redfish fishery to close. One of the largest commercial fish processors was caught with over 70,000 lbs. of illegal redfish. They did away with netting and placed some heavy restrictions on recreational fishermen. I forget what the current restrictions are now but the redfish have come back strong. Great Book!
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18.5 WSM 18.5 Jack Daniels OTS Weber Genesis |
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04-17-2013, 07:55 AM
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#19 |
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somebody shut me the fark up.
  
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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i recently got a copy of The Evolution of Cajun and Creole Cuisine by John Folse and am very impressed with it. Got a gently-used one from Amazon for around $7 (and it was even signed)
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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