[Sca-cooks] Steak

[Susan Fox-Davis]

Phlip wrote:

> Anybody realize that pan-frying things (steak, chops, chicken, fish) is the
> basis for the Cajun blackening made so popular by Paul Prudhomme? I think
> blackening is an excellent variant.

I thought that "blackening" was Prudhomme's attempt to save face after he burned
the catfish one day. That's not a mistake, it's a new trend!  Poot, I don't like
burnt food even if it's on purpose.  Don't much like Starbuck's coffee for the
same reason.

Selene Colfox
selene at earthlink.net