Talk:Cajun and Creole cuisine: Difference between revisions
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imported>Peter Schmitt m (Talk:Catalog of Cajun and Creole cuisine moved to Talk:Cajun and Creole cuisine: catalog moved to subpage) |
imported>Howard C. Berkowitz (→Cajun-Creole seasoning: new section) |
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== Cajun-Creole seasoning == | |||
Hayford, your reference appears to be to a commercial bottled seasoning, given that it contains salt and onion powder. Salt should be to taste and onions should be fresh. | |||
I'm not suggesting Justin Wilson, and I miss his nutty commentary, was at the level of Commander's Palace. Still, my experience with quite a few cuisines is that "standard" seasoning mixes are fairly simple; no self-respecting TexMex cook would use store-bought chili powder. Yes, there are Indian curry powders, but they essentially are "convenience food"; I always mix my own. I shall consult a Cajun friend. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 23:12, 25 December 2009 (UTC) | |||
Revision as of 17:12, 25 December 2009
Cajun-Creole seasoning
Hayford, your reference appears to be to a commercial bottled seasoning, given that it contains salt and onion powder. Salt should be to taste and onions should be fresh.
I'm not suggesting Justin Wilson, and I miss his nutty commentary, was at the level of Commander's Palace. Still, my experience with quite a few cuisines is that "standard" seasoning mixes are fairly simple; no self-respecting TexMex cook would use store-bought chili powder. Yes, there are Indian curry powders, but they essentially are "convenience food"; I always mix my own. I shall consult a Cajun friend. Howard C. Berkowitz 23:12, 25 December 2009 (UTC)