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01-08-2002, 02:39 PM
| | Registered User | | Join Date: Jan 2002 Location: Charlotte, NC
Posts: 54
| |  Hullo, I'm just an enthusiast
Hey there. Been reading this board for a few weeks now, figured I'd actually register. I'm currently in a completely different field, but am looking to take some culinary courses from a local CC once I get my act together. I'll also probably try to get some volunteer work in so that I don't get myself in over my head. My dad is a kitchen whiz and I feel that I really aprpeciate the process of farm to table. It's just very difficult to turn down a steady paycheck at the moment.
As for some particulars, my fiancee is cajun/French (from Louisiana) and I've really been into that cuisine since tasting the cooking from her home. The mom & g-moms make some good grub! So I've been working on roux-based dishes, american seafood and the like. Both of her brothers work in a restaurant in Williamsburg, VA- one in the front and one in the back. My ideal scenario would be to get with them, and start a cajun themed restuarant that's more authentic than the usual ubiquitous po' boys and blackened <insert animal here>.
Well I've droned on enough. Any thoguhts on the cajun theme? Been thinking of naming our firstborn (should there be one) Tony Chachere if it's a boy, Zatarain if it's a girl 
Cheers y'all!
Andrew
__________________ Il faut toujours faire l'amour avant, parce qu'apres, c'est pendant |
01-08-2002, 02:50 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |  Welcome
Welcome amw5g!
Hmmmm. Williamsburg! Great place. historical with great places to eat.
Good luck to your plans and of course to the new member to be in your family!( If I understood well you will have one soon)
I leave you to the pros.
Wise signature, I hope it doesn't puts you in trouble. 
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
01-08-2002, 03:02 PM
| | Registered User | | Join Date: Jan 2002 Location: Charlotte, NC
Posts: 54
| |
Please Lord, I hope there isn't a wee one on the way! I was just trying to show my respect and admiration for their respective contributions to my cooking.
You think the Sig is offensive? I'll certainly change it if that is deemed "poor taste"....
-Andrew
__________________ Il faut toujours faire l'amour avant, parce qu'apres, c'est pendant |
01-08-2002, 03:05 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
Relax !
I told you I like it very much
But look where I am posting from... I am not from the States
It's in French anyway
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
01-08-2002, 06:02 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
| |
Hi Andrew, and welcome to cheftalk.
This seems like a pretty good time to go to one of the cooking forums and start a thread on the upcoming "Mardi Gras"
Tell us some of the dishes you enjoy preparing, and what do you have planned for "Fat Tuesday" ?
Again, Welcome
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
01-08-2002, 07:29 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
| |
Welcome to Chef Talk Andrew!
Can you speak - write - French or just quote it ?
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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01-08-2002, 07:48 PM
| | Registered User | | Join Date: Apr 2001 Location: New Jersey
Posts: 965
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Welcome, Andrew, I love cajun/creole fixins too! You HAVE to translate your signature for those of us not fortunate to speak french! |
01-09-2002, 07:35 AM
| | Registered User | | Join Date: Jan 2002 Location: Charlotte, NC
Posts: 54
| |
Cape Chef- much obliged for the welcome. I really like to prepare the more rustic dishes, such as etoufee and shrimp creole. Roux and long slow simmering result in dishes that I find complex on the palate yet with a relative minimum of ingredients. You got your trinity, yer seafood, some tomato. Yet the taste seems well beyond the capabilities of those few things.
I also like to do up some catfish, either fried (with mustard to help the cornmeal breading stick) or broiled (a touch of lemon juice, some Tony C's and perhaps some butter). I've made a jambalaya ot two and soem gumbo, but I never take enough time with it to make it as good as her aunt's version. Plus, I haven't tried it with a turkey neck yet. For po' boys (shrimp, catfish or oyster) I like to make my own version of a remoulade. Better than many I've had at restaurants (IMHO). Shrimp in a cream reduction over top of pasta or puff pastry makes my gal go absolutely nuts- another minimum of ingredients with excellent results. Crawfish boil with corn and potatoes. And to wash all this down? Sweet tea, root beer, Abita (Turbo Dog or Purple Haze) and a lightly chilled Beaujolais.
Isa- Moi, je peux le parler et l'ecrire (pas tres bien), mais j'ai un accent parissien, non de l'arcadie .
marmaladay- it's a play on words. Literally, it says that it is necessary to make love before, because afterwards, it's during. Part of the "humor" is the use of the words 'before', 'after' and 'during'. However, the word "during" in french can also be translated as "hanging".
So it is perhaps wise that one perform his marital duty 'before' because afterwards, he is usually not in the proper physical state for such a momentous task. Did that come out as inoffensive as possible? I hope so....
A plus,
Andrew
__________________ Il faut toujours faire l'amour avant, parce qu'apres, c'est pendant |
01-09-2002, 07:59 AM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
| |
Sounds like tasty stuff, Thanks for sharing.
You bring out a point in your post that is important I believe in ones approach to cuisine,Use the best ingredients,keep it simple and have someone you care for on the recieving end of your toils.
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
01-09-2002, 07:22 PM
| | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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Quote: Originally posted by amw5g
Isa- Moi, je peux le parler et l'ecrire (pas tres bien), mais j'ai un accent parissien, non de l'arcadie |
Moi j'ai l'accent quebecois mas j'imite tres bien le parisien. Et j'ecris mieux le francais que l'anglais.
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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01-09-2002, 09:29 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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You two are too literate for me! I do a passable job when speaking since I don't have to spell, which betrays my weak grammar.... 
Welcome, AMW. Now don't apologize and call yourself "just" an enthusiast. That's an honorable title around here!
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