Re: [gardeners] Yes, frost!
George Shirley (gardeners@globalgarden.com)
Wed, 06 Nov 2002 08:18:59 -0600
No secret to Cajun cooking at all Marc. I live in Louisiana and can tell
you it's just the spices and herbs used. Most of it is cayenne pepper,
black pepper, and something called Gumbo file' which is ground up
sassafras tree leaves. The roux is the secret to most dishes, a couple
of tablespoons of oil, a couple of tablespoons or more of flour and keep
stirring until the stuff gets dark enough to suit you and then it can be
used to thicken a gumbo, an etouffee, etc. The Trinity of Cajun cooking
is chopped bell pepper, chopped onion, and chopped celery, lightly
sauteed and used as a base for other dishes.
I make hot sauce here at the house just for consumption by friends and
family and it is fairly easy to do. There are a number of websites that
tell you how or you can do a Google search on the newsgroup
rec.food.preserving to find several descriptions of how I do it. You
might want to read that newsgroup frequently if you are doing home food
preserving as that is what it is all about. Lots of good info on there.
If I have some time later today I will email you direct with the methods
I use to make hot sauce.
Oh yeah, I have the seeds to 54 varieties of chiles myself and there are
a number of chile heads on this list.
George
Marc Winterburn wrote:
>
> I have been growing palms for many years and have lots of varieties. I like
> the smaller ones, Chamaedoreas and the like, but cant resist growing
> anything I can get seeds for. I have 140+ varieties of chillies now and a
> nice veggie garden. I grow organically and sell the surplus to health food
> shops to supplement the income. A couple of years ago I had 1 chilli plant
> but through the generosity of fellow net gardeners I have expanded my
> collection dramatically.
> Different varieties are hard to come by here in Oz but I aim to change that.
> I actually just registered a new business name yesterday. I'm now officially
> "The OZ Chilli Man"
> I also plan to make my own hot sauces this season on a commercial basis. But
> there's a lot to learn there.
> If anyone has any delicious homegrown sauce recipes that have been handed
> down through the generations that they wish to share , I'd be pleased to
> get them. I only got a liking for hot food a couple of years ago on a trip
> to your beautiful country. I was in Norleans and tasted Cajun and that was
> it for me, Addicted. Whats the secret in the Cajun cooking. Can the flavors
> be recreated even over here or are they secret herbs and spices.
> Marc, Western Australia 80F+ with clear skies and warming up for the next 7
> months or so. We haven't seen anything that even resembles a frost for 4-5
> years now.