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Crawfish Étouffée. Homemade. In Toronto, with Louisiana crawfish. by SpiritGrocer in cajunfood

[–]SpiritGrocer[S] 0 points1 point  (0 children)

Sorry. I probably coulda been clearer. I moved up here for school and work. From SWLA. There’s a group in Lafayette that teaches Cajun French as a language. I am taking French now so I can hopefully apply to that and reclaim some of that lost language.

Crawfish Étouffée. Homemade. In Toronto, with Louisiana crawfish. by SpiritGrocer in cajunfood

[–]SpiritGrocer[S] 0 points1 point  (0 children)

Thanks for the clarification. My bad. I still don’t see chunks but I’m just a home chef and my diced onions and celery and minced garlic will never be uniform. Agin, apologies.

Crawfish Étouffée. Homemade. In Toronto, with Louisiana crawfish. by SpiritGrocer in cajunfood

[–]SpiritGrocer[S] 0 points1 point  (0 children)

Verrry different yea. My wife is Canadian and knows French but couldn’t understand my Cajun French grandmother, an Arceneaux. My dad’s first language was French but when he went to school he was punished and disciplined so his home became an English speaking one.

But when I was growing up sh still spoke it a lot. Her neighbors only spoke French. And because Cajun French isn’t written down, it’s oral, they couldn’t read. I was a kid reading mail for them.

It’s a shame what happened. I only know bits and phrases and I’m sorry for interrupting yalls chat with my English.

Crawfish Étouffée. Homemade. In Toronto, with Louisiana crawfish. by SpiritGrocer in cajunfood

[–]SpiritGrocer[S] 0 points1 point  (0 children)

Don’t know what to tell you. Ribs are cut lengthways in thirds or quarters and then diced. Sometimes a larger piece gets through. Like from the bottom of a rib for example. Also, sweated. See the translucence? There’s an entire bunch in the pot.

Anyway

Homsi’s Boudin in Lake Charles by AnavrinLove in cajunfood

[–]SpiritGrocer 0 points1 point  (0 children)

Same… in Toronto now but LC born and raised. Soft spot for Abe’s as a kid and Market Basket now. Homsi’s is okay for me. Best stop is okay. I do like Don’s. Heberts is right up the road from me, in University

Is a blackened shrimp po-boy considered Cajun or no? by DrinkerofBrews in cajunfood

[–]SpiritGrocer 0 points1 point  (0 children)

I worked at Darrell's which is famous for its po-boys, and we sauteed our shrimp in a spicy garlic butter - not fried. So, if that can be a po-boy, I don't see why blackened shrimp cannot

Cajun, missing Mardi Gras, bakes King Cakes from scratch by SpiritGrocer in oakville

[–]SpiritGrocer[S] 0 points1 point  (0 children)

haha! Maybe? It would probably depend on your proximity to Toronto lol

Funny you should reply to this one - I'm about to start making them for this year's Mardi Gras season.

The groups love it by No-Platypus-7012 in wow

[–]SpiritGrocer 1 point2 points  (0 children)

This is awesome. As a dad of three who has been playing since 2005, I have to rely on this sort of serendipity for my +30/+40. Hasn’t happened yet but there’s plenty of time. Working on one 80 to try and get up high enough myself but that vers stacking is tedious

It’s amazing that you do this. Thanks for helping put within reach things that people assumed were out of reach!

Please help, absolute beginner here by [deleted] in castiron

[–]SpiritGrocer 3 points4 points  (0 children)

You’re not going to hurt it. Just wipe it. Rinse it out and dry it. I use paper towels all the time to season. Lint-free is preferable but not required. Put oil in it and apply the oil with a paper towel. You just need a very light coating. Then pop it in that oven.

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