phlip at 99main.com
Mon Mar 5 18:46:44 PST 2007
On 3/5/07, Kathleen A Roberts <karobert at unm.edu> wrote:
> On Mon, 5 Mar 2007 14:38:42 -0600
> "Marcha" <nigsdaughter at satx.rr.com> wrote:
> > I totally agree about American restaurant food and I
> >will include a lot of the recipes on the Food Channel.
> i blame it on emeril. he will take any dish and start
> with his special seasoning. it seems that it gets to the
> point the with the cajun underbase, it isn't italian,
> hungarian, german or french any more!
> friend to many pepper intolerant people
Oh, Hel, his "Essence" is rather bland. I prefer Paul Prudhomme's
seasonings myself, for brightness and balance of flavor.
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
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