Culinary, Arts, Thread.

#23,976
#23,976
vol445 said:
I’m not ready to make nice was a great song. We use to get massages together my wife and I and the Dixie chics. My best friend was their producer and vp of a&r at Sony. They were normal people we didn’t agree on the war but they were always cool
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Which Dixie chick gave you a massage?
 
#23,978
#23,978
vol445 said:
Lol. No. We all use to go to this massage place that was only open to music people and relax. Drink wine eat fruit get massages. Plain black building no signs no nothing but a door and a gate around the place. And yes legit massages.
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I bet the musicians got happy endings. Just not the 5.0
 
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#23,982
#23,982
@rocytop2624

I brought the convo here because there isn't enough "culinary" in here.

It doesnt matter if you use "shrimp" seasoning on fish or chicken or beef or vegetables etc. What does matter is that you use Chef Paul Prudhomme's Redfish Magic if you want to authentically Blacken any of those, or anything else. My opinion on the matter is based on extensive knowledge and experience from trial and error. I discussed this same thing with Kev before.

Blackening is a Cajun technique but there is a big difference in Cajun seasoned fish and blackened fish. Your fish was not blackened. Nothing wrong with what you did at all, its good that way too.

Just FYI, Chef Prudhomme is credited for creating the blackening technique. He used butter instead of olive oil, after you get the hang of it you should try it with butter and see if you like it better. Butter is not as forgiving as oil. I gotta lot of respect for Prudhomme, he was as hard a working chef as there ever was. He was the first American Head Chef at the Commanders Palace in NO and made Emeril the Head Chef when he left to run his own place. The French (culinary world) think highly of him.
 
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#23,983
#23,983
I put a window AC unit in my "tool shed", used to be a pool bath house. Its about 400 sq.ft. but it has a loft that has a high point of 21 ft. The unit is 14,730 BTU. I bought at a garage sale for $25. Pfft.

Long story short, after about 3 hours yesterday I didn't think it was gonna be able to cool it down. I left it on all night and came out this morning and when I open the door....arctic blast!! Yay.

Was just too hot yesterday.
 
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#23,984
#23,984
Yeah I trust you Behr I looked all over for Chef Paul Prudhomme's Redfish Magic and couldn't find it. I remember that guy by the way. Maybe Amazon will have it.
 
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#23,985
#23,985
rocytop2624 said:
Yeah I trust you Behr I looked all over for Chef Paul Prudhomme's Redfish Magic and couldn't find it. I remember that guy by the way. Maybe Amazon will have it.
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Walmart and Publix have it, you probably just didn't see it.

*Scratch that. They normally have it, but I've noticed they both are out of stuff they normally have.
 
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#23,987
#23,987
I'm spoiled. There are at least 4 Walmarts and Probably 7-8 Publix within a 10-15 mile radius of where I live. Closest are across the street from each other (Publix and Walmart) 1.8 miles. Many other places in between like Mario's Meat Market, Fresh Market, World Market, Target (2), Ada's, DG (3) GiGi's, Costco, Sam's...... Used to be Albertsons, Winn Dixie and my Favorite Sweet Bay too.
 
#23,989
#23,989
@Behr
A few of those osmin seeds are germinating. But they're green as seedlings. ????
Never done any purple from seeds....wonder if that's how they start and then turn....Google images for "osmin basil seedlings" didn't help, so I dunno
 
#23,991
#23,991
GordonC said:
@Behr
A few of those osmin seeds are germinating. But they're green as seedlings. ????
Never done any purple from seeds....wonder if that's how they start and then turn....Google images for "osmin basil seedlings" didn't help, so I dunno
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I don't remember to be honest, but I'm sure they start off green. I know some of the bottom leaves are green when the tops ones are purple. When they bolt they're actually really cool looking.
 
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#23,992
#23,992
Behr said:
@rocytop2624

I brought the convo here because there isn't enough "culinary" in here.

It doesnt matter if you use "shrimp" seasoning on fish or chicken or beef or vegetables etc. What does matter is that you use Chef Paul Prudhomme's Redfish Magic if you want to authentically Blacken any of those, or anything else. My opinion on the matter is based on extensive knowledge and experience from trial and error. I discussed this same thing with Kev before.

Blackening is a Cajun technique but there is a big difference in Cajun seasoned fish and blackened fish. Your fish was not blackened. Nothing wrong with what you did at all, its good that way too.

Just FYI, Chef Prudhomme is credited for creating the blackening technique. He used butter instead of olive oil, after you get the hang of it you should try it with butter and see if you like it better. Butter is not as forgiving as oil. I gotta lot of respect for Prudhomme, he was as hard a working chef as there ever was. He was the first American Head Chef at the Commanders Palace in NO and made Emeril the Head Chef when he left to run his own place. The French (culinary world) think highly of him.
Click to expand...
Used to be one of my TV favorites when I could find him. Was a BIG man.
 
#23,995
#23,995
82_VOL_83 said:
Used to be one of my TV favorites when I could find him. Was a BIG man.
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I don't remember seeing him TV too often. I have a couple of his books and Emeril talks about him in one of his books. I don't cook much Cajun but I love his Louisiana Kitchen book.

He wasn't a favorite "celebrity" chef of mine, but that's not meant as a criticism. He just wasn't as "out there" like most others.
 
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#23,996
#23,996
joevol33 said:
We're still missing NorCal, hope he didn't get sick!
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OIP.ifXsOWPMnhZ7OEYapZb4NAHaE8
 
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