Re: pressure cookers was Re: Need recommendations on security

On 17.05.2006 08:26, Frog Prince wrote:

 --- Original Message ---

> "User" '
> 
> | In French, etouffee means to "braise" but in Cajun Country it means to
> | "smother". The late Justin Wilson was probably one of the foremost
> | authorities on etouffee. Attending a half dozen or so of his "picnics"
> | in Tickfaw, La. were memories not soon forgotten.
> 
> Wilson came late to the party of being an official Cajun and was originally
> a 'safty' engineer for Esso back before it became EXXON. While an excellent
> cook he was not considered an authority by the locals.  As example he was
> heavy on the use of wine in his cooking something that was not common with
> the bayou cooks.  BTW his house in French Settlement was at most 5 miles
> from our place in Prairieville.
> 
> While our families were acquainted we did not socialize with him and his
> much as he was mean enough sober and much less sociable when drinking.
> (Early on he effected a cane, not for support but because it was heavy ...
> weighted with lead)
> 
> | An etouffee remains an etouffee until you add tomatoes, after which it
> | becomes a "stew" according to most "purists".
> 
> The best modern review, both of the history and the makings, of Cajun
> cooking is the Richard Collins Cook Book.  The hard copy went out of press
> in the 70s and is very hard to fine. (We have several signed copies that
> were presented to my grandmothers by the author) The paperback was still
> available in the early '90s and may still be found in used book stores on
> Magazine St... if you're lucky.
> 
> My grand father claimed he could tell where (within 25 miles) in Louisiana a
> cook was raised based on the flavoring of the food served in their home.  I,
> personally, expect it was because he knew most everybody's family history
> but his stories expounding on the food and it's origins amused everyone.
> Most especially a young bride trying to impress a visitor. He would often as
> not, consider with a stern face the last of a dish and comment:  "You know
> what this taste like?"  followed by a brief pause to allow the lady of the
> house to ponder what was coming next he would say 'Another serving'
> 
> As to what something is recall that 'all things come to he who orders gumbo'
> Gumbo BTW is from an African word that translates to English as okra.  I'm
> not at all clear on the origins of the vegetable okra but if memory serves
> this too had it's origins in Africa.

Gumbo comes from the Bantu word "gombo" best I remember. Don't remember
ever seeing Seafood Gombo on a Somali menu tho ... 8-)

One of my wife's most prized book possessions is "La Cuisine Creole" -
1885. Lot of very interesting recipes and nary a mention of "roux".

What is most interesting about these sort of discussions is that nobody
is ever wrong !! :-)