[tadghostal]

Followed the link from the DIY forum. I've always loved cooking, and difficult things in particular. I love experimenting as well - hard candy, crepes, sausages, bread.

My family is Cajun, and I grew up with boudin, "real" dirty rice, gumbo, and I've even made them on occasion.

I'm old-school and love straight-up forums filled with targeted information, and I love the DIY forum, so I'm looking forward to contributing, but more importantly, getting information from here!

 

[Shane R]

Boudin. I can't get it this far North but the first time I tried it I was not expecting it to be as good as it is.

 

[tadghostal]

Boudin. I can't get it this far North but the first time I tried it I was not expecting it to be as good as it is.

The first time I tried Livermush here in NC I realized it was mostly the same thing - without the casing. Meat, rice, and spices - what's not to love

 

[PickyPrincess]

Followed the link from the DIY forum. I've always loved cooking, and difficult things in particular. I love experimenting as well - hard candy, crepes, sausages, bread.

My family is Cajun, and I grew up with boudin, "real" dirty rice, gumbo, and I've even made them on occasion.

I'm old-school and love straight-up forums filled with targeted information, and I love the DIY forum, so I'm looking forward to contributing, but more importantly, getting information from here!

Welcome to the forum @tadghostal; glad you found the link and decided to check us out! We're just getting things up and running, so don't hesitate to reach out should you have any questions or suggestions.

We look forward to seeing you around the forum. 😊

 

[Colbyt]

Welcome to the forum.

I'm a bit weak in the Cajun recipes. I look forward to you sharing some of those.

 

[Wooleybooger]

Well I'm a fan of Chef Paul Prudhomme and particularly his cookbook Louisiana Kitchen.

 

[KitchenWench]

Welcome Neighbor! I'm from about 45 miles NW of you. Cajun food isn't something I've tried much of but would love to.

 

[Steve-o]

Hello from Minnesota! I like Cajun food but I don't cook much of it because someone in the house who eats but is not me is spice-averse. I'm not a fan of cooking something that just gets shoved around the plate. 🙂

 

[tadghostal]

Hello from Minnesota! I like Cajun food but I don't cook much of it because someone in the house who eats but is not me is spice-averse. I'm not a fan of cooking something that just gets shoved around the plate. 🙂

No worries. Real Cajun isn’t any more spicy than real American or real Mexican. The “spicy” is a niche and often more for tourists benefit. 5 year old Cajun and Mexican children have to eat, too 😀

 

[Wooleybooger]

No worries. Real Cajun isn’t any more spicy than real American or real Mexican. The “spicy” is a niche and often more for tourists benefit. 5 year old Cajun and Mexican children have to eat, too 😀

I'll have to agree. The spiciness is optional, add the spicy ingredients or not. Cayenne or other chili? Leave it out. I'm a fan of Chef Paul Prudhomme but I may not alway use the amount of chili/pepper called for. And BTW we've eaten in his restaurant in New Orleans, I was disappointed. I've fixed the same thing from a cookbook of his and it was much better.

 

[Steve-o]

Real Cajun isn’t any more spicy than real American or real Mexican.

One of the biggest challenges to cooking -- I don't think just for me -- is perception.

My wife will swear up and down that she does not like foods made with hot peppers. But she loves my chicken soup, which almost always contains a few jalapeños, and the Indian food I cook, which uses hot pepper in higher quantities than she would ever add to a dish. She's not up to "authentic" levels of heat (that's fine). But she thinks it's a spicy dish and she backpedals much further than she would if she was told there was no pepper in the dish at all. Tough to beat perception.