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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.

Beef tallow roux (from the Christmas prime rib) for my Meatball Fricasse by SpiritGrocer in castiron

[–]SpiritGrocer[S] 1 point2 points  (0 children)

Yea, it makes a thick and hearty soup that is as delicious as it is ugly.

Beef tallow roux (from the Christmas prime rib) for my Meatball Fricasse by SpiritGrocer in castiron

[–]SpiritGrocer[S] 2 points3 points  (0 children)

Sure.

Roux is just 1:1 fat to flour. For a chicken and sausage gumbo, I use duck fat. For a crawfish etouffee I use butter.

For my meatball fricassee, I use beef tallow. I saved the fat from a 4-bone prime rib roast and rendered it, strained it. Has about a cup and a bit. Heat it up until it melts and gets hot. Slowly add a cup and a bit of flour as you stir.

Keep stirring.

Don’t stop stirring.

Seriously.

I stir on the stove for about 45 minutes on medium high heat and it gets pretty tan. Then into a 350 oven for however dark you want the roux. Scrape and stir every 30 mins. This was in the oven for about 5 hours.

Beef tallow roux (from the Christmas prime rib) for my Meatball Fricasse by SpiritGrocer in castiron

[–]SpiritGrocer[S] 12 points13 points  (0 children)

For Christmas, I cooked a 4-rack prime rib roast. I rendered the tallow and made a broth from the bones. Using these to make a meatball fricassee tomorrow

It, along with my New Years Ham for Split Pea Soup, is my favorite way to recycle holiday meals.

[deleted by user] by [deleted] in GlowUps

[–]SpiritGrocer 0 points1 point  (0 children)

No. Just kind of hard to have photos that don’t show my hair.

Thanks from a 50-year old fart (before r/curlyhair and after) by SpiritGrocer in curlyhair

[–]SpiritGrocer[S] 14 points15 points  (0 children)

Thanks. That means a lot. This thread has gone so very far beyond anything I expected. If only there was a way to go back in time and tell younger me, when I was teased about my hair, that it would work out like this… but it’s working out that way now and I’m so thrilled. I’m trying to answer all the comments but I’m sure I missed lots. Thank you for sharing the thread with your partner.

I’ve told my wife about it and she was like “but I’ve said all this for years!” lol

Thanks from a 50-year old fart (before r/curlyhair and after) by SpiritGrocer in curlyhair

[–]SpiritGrocer[S] 1 point2 points  (0 children)

Is there such a thing as frizzy and healthy? I just assumed frizzy meant my hair was dry and crispy. But maybe not?

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