[Sca-cooks] capsicums

Lawrence Bayne shonsu_78 at yahoo.com
Tue Mar 6 17:51:22 PST 2007

> 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

I must bring up that Cajun food is more French than
anything else and so should NOT be too hot. A tingle
is fine but only a tingle. CREOLE on the other hand
lends more to Carribean foods and tends to be much
hotter, BUT with a mixture of spices not just HEAT.

Get your own web address.  
Have a HUGE year through Yahoo! Small Business.

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