fellow home chefs... and Happy Easter!
The War has taken a lot of energy from us all I'm sure. Cooking
becomes a side event and understandably so. With that, this
Newsletter is short....and, cooking will become a focus once more
once the tensions have passed.
Due to the War I am extending the recipe submission contest to
end June 30th
The Weather is really getting nice to cook outdoors. Throughout
the south the barbecue pits are going strong. Don't you just love
nice juicy and flavorful barbecue? We'll after 30 years of trying
all sorts of things I've finally one method that works great. In
short all it involves is keeping the meat moist. Click
here to get the whore story...
Not only are the pits smoking, but the seafood is
hitting the stove too... Food handling is important and you should
pay close attention to how you handle it to prevent illness. The
following are a few articles that may interest you.
I get lots of email concerning the seasoning of
Cast Iron cookware... Proper care of a good cast iron pot is
important... Click here to learn all about it!
Louisiana Cookin' is a fun-filled
magazine with stories and recipes from the people who make Louisiana’s
cuisine so famous. Each of the 6 issues during the year includes
articles on food-related topics from the home cook to famous
restaurants; Cajun, Creole and all in between … all with simple
recipes. Also, articles on traveling throughout Louisiana and beyond
brings our readers ideas on the best places to stay, dine and
festivals to attend, with recipes included. Along with the tasty
articles and recipes appearing in each issue, regular features
included in this unique magazine are a calendar of food-related
events, Gumbo Crossword Puzzle, quick and easy and low fat recipes.
Don't forget the new recipe submission contest is in
If you missed the last one start getting those recipes
together now, it's a $50 value! (Click
New and featured recipes.....
Fried Pork Roast
As a reminder, and for you " new" visitors, the Cooking Louisiana web site is not about me, it's about
"us" and our swiftly fading Cajun/Creole heritage. Cooking is but
one part of that heritage and my goal is to help preserve this
single part of what we
are on this web site. It's all about love of our Acadian ancestors. And
of course we share what we have with everyone!
Be sure to visit the "What's New" page
to see all of the site's new additions.
Did you know
Oysters were first served to the public in the U.S. in 1763 when a
primitive saloon was opened in New York City in a Broad Street
As usual your privacy remains
secure and your identity will not be sold or distributed to anyone.
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Copyright © 2002 Cooking Louisiana | Email Jack