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Mardi Gras is nearly here! Let the good times roll! Makes me want to cook and entertain friends. I started with Red Beans and Rice for my son's family watch party last night:  All agreed that these were my best! (secret ingredient) | ||
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Member |
Our HR Director is from New Orleans & informed us that a couple of Randazzo's king cakes were inbound to the office today.  The Enemy's gate is down. | |||
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Qu’est-ce que c’est, BACON ?  | |||
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| Member |
I had a client who was a good old boy from the bayou and he sent us a Randazzo cake the year we did a bunch of work for him. Good times | |||
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Peripheral Visionary |
C'est tasso? Ça a l'air délicieux!   | |||
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| Crusty old curmudgeon  |
I'm going to go out on a limb and guess that your secret ingredient is cinnamon. I learned that from a friend that makes the best Texas style chili. He told me to add it to anything that has cayenne pepper in the recipe. Half of the amount of pepper added. Ex: add 1/2 tb for every tb of pepper. I've been doing it ever since. Works on rubs as well. Jim ________________________ "If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird | |||
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| No, not like Bill Clinton  |
That is some good lookin colon blow | |||
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| Member |
With our current weather, and the time of year, I feel that seafood gumbo is called for!!! I make it a few times every winter. Love the stuff!! | |||
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| Member |
I went a little different route this morning: Jambaylaya:  | |||
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| Member |
Tasso est Cajun pour bacon, n'est-ce pas?  | |||
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| Peripheral Visionary |
Partie différente du cochon, mais les deux rendent les haricots savoureux! Le porc rend tout délicieux! LLBTR! | |||
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Drill Here, Drill Now |
I've seen everything from tasso pork shoulder to tasso ham (i.e. completely different parts of the hog) which leaves me to believe tasso is a smoky, spicy pork preparation. Am I correct? Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Member |
Mais non. Tasso is cajun cured ham. Bacon is cured pork belly. The recipe calls for tasso, but......  and Andouille; 1/2 & 1/2. I do my Cajun gumbo the same. Bon si bon. Disclaimer: I only took HS French, but our teacher was a war bride from New Rochelle. A real looker, we stared at her unabashedly. One time she said to my staring, smirking friend Butch: Non, non Boosh. Don tink that way. | |||
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| Peripheral Visionary |
Indeed. There's a place in Conroe that makes good tasso iffin you're looking for some. | |||
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| Peripheral Visionary |
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| Member |
Y'all did see the wink about tasso being French for bacon, didn't y'all? That being said, one has heard that a TLT makes a good sammich | |||
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| Peripheral Visionary |
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| Member |
Ding, ding, ding ! We have a winner. | |||
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| Member |
Next up: Muffulettas, then Cajun gumbo. Then we scream with outstretched arms "'bullions! 'bullions!". Alas, they don't throw doubloons anymore. OK, now some New Orleans Mardi Gras music to get you in the mood. Feel free to add your own: Link to original video: https://www.youtube.com/watch?v=qkX6JUXekXY | |||
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| Member |
Thank you for sharing your secret That is a very good way. I can find Andouille around here, without problem, however it is Tasso that is lacking. :*( | |||
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