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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2013, 03:34 PM   #16
Bob in St. Louis
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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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Unread 04-16-2013, 06:04 PM   #17
jamus34
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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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Unread 04-17-2013, 07:41 AM   #18
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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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Unread 04-17-2013, 07:55 AM   #19
frognot
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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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