[Sca-cooks] Re: OP, by a long shot: Questions for Professional Chefs

[Martin G. Diehl]

JAMES REVELLS wrote:
> 
> Thanks, to both of you, for the response, I can use all 
> the help I can get.  Now is K-Paul really a Cajun or 
> another transplant to New Orleans from Fall River (which 
> is about 15 minutes down the road from my house)?

The real article ... 

This is the K-Paul I was thinking of: Chef Paul Prudhomme 
http://www.kpauls.com/

Sometime in the late 80's early 90's, he had a restaurant 
in NYC -- a Cajun martini is a memorable experience -- 
even if they are served chilled in a pint or quart mason 
jar -- it's how they are listed on the menu, too.  

You don't drink those from the jar ... the waitress brought 
them to the table in the jar, then poured it into standard 
martini glass.  

BTW, if you ate all of your veggies, the waitress pasted 
a star to your ... sorry, I don't remember exactly where.  

> Pax,
> Olaf
> 
> ----- Original Message -----
> 
> > Depends on how much you are willing to pay :)  If you pay 
> > enough, I'll be a professional Cajun Chef in New England :)
> >
> > William de Grandfort
> >
> > Would telling you how to make a K-Paul Cajun martini help?
> > Vincenzo

Vincenzo

p.s. ... Martini??? ... Oh yeah ... almost forgot.  

Pepper vodka ... at the time, the waitress said they let 
the red hot chili peppers sit (this was 5-7 years before 
I found the SCA -- now, of course I would say macerate 
instead of 'sit') in the vodka for several months.  

Hot? ... Yes. ... Very.  So hot, we ordered a second 
round.  Hoping to extinguish the fire ... didn't work.  

-- 
Martin G. Diehl 

"It takes me at least 3 weeks to unpack after PENNSIC" 
"Unpack - you unpack after PENNSIC?" "Yes." ... "Why?"  
--unknown

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