Cooking Louisiana - Newsletter - April / May 2004

Bonjour my fellow home chefs! 

I hope everyone had a nice Easter. We cooked up a few simple dishes but were on the road a lot so the menu's were small. I've had several life changing events recently but I'm still cookin' up a storm!!! Let's get down to business.

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The crawfish are super plentiful down here this year and are a really nice size. I did learn a new addition to boiled crawfish... chicken drumettes! No, you may not eat them when you eat your crawfish, but save them to munch on later. Just for safety's sake boil the drumettes after all the crawfish have been boiled.

Here's an appetizer you can do with boiled seafood. Cajun Seafood Crackers

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The brown shrimp season will open in May. Many trawlers here in Louisiana wait for that big day and hit the bays and bayou's to catch the Gulfs' Gold. Here in South Louisiana the shrimp is prepared in many ways... Here's a little info that can explain it all.... Cooking Shrimp

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The Blue Crab is starting to be abundant. I picked some up the other day near Houma to cook a big crab stew this weekend for the family. They were really fat and full and only $7.00 a dozen.  Here's how I prepare crabs for a crab stew. Click Here.

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Is your computer slowing down? No, we're not going to cook it... ha! In the last six months I have had to work on several people's computers [including my own] just for that reason. Many people are subscribing to DSL and Cable internet service and these services offer so much more than dial-up connections. With more information comes more problems. SPAM, Email Viruses and Pop-up ads are the three biggest complaints I get. Here are some things you can do to protect yourself, and, speed up your computer. Click Here.

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Onions: I've read and received a few questions about cooking onions in a gravy, or using them to make a gravy. Many of the problems accounted not getting the onions to brown evenly, they release too much water, etc. Low and behold, after asking a few questions, I found that most of the problems came from the chopping technique. And that technique was using a food processor.

Chopped onions need to cook evenly, so, all the chopped pieces need to be the same size. Hand chopping will achieve this even size. A food processor will chop indiscriminately leaving some large pieces and some pieces almost as fine as sand. When trying to cook these odd sized pieces the very smallest pieces will cook, brown and even burn before the larger pieces get anywhere near done. If you've ever used a food processor to chop onions you've probably noticed an excessive amount of water released. That's because an onion is almost 90% water. The finer the chop the more water will be released.

Here's some more info on the onion... The National Onion Board 

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Cooking Louisiana wishes the best to the men and women of the 256th Infantry Brigade and to their families. We thank you for your service to the people of the United States. 

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Be sure to visit the "What's New" page to see all of the site's new additions.
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Featured recipes.....
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Boiled Crawfish
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Crab Stew
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Fried Onion Rings

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Seafood Kabobs

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Have a good one...

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