tag:blogger.com,1999:blog-2641318891461450541.post7791465249779230592..comments2024-03-26T10:36:54.010-05:00Comments on Ms. enPlace: Easy and ElegantMichelle Bhttp://www.blogger.com/profile/18377795706095031064noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2641318891461450541.post-1068927505026209782009-03-04T13:58:00.000-06:002009-03-04T13:58:00.000-06:00Christine,You've never seen my blog? Girl, where'...Christine,<BR/>You've never seen my blog? Girl, where've you been? Just kidding.Michelle Bhttps://www.blogger.com/profile/18377795706095031064noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-49498402676671814312009-03-04T13:23:00.000-06:002009-03-04T13:23:00.000-06:00Love this! I have never seen your blog. Great st...Love this! I have never seen your blog. Great stuff!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-83210944064163353352009-01-28T17:22:00.000-06:002009-01-28T17:22:00.000-06:00Thanks so much for responding with such an awesome...Thanks so much for responding with such an awesomely detailed answer to my pots question... please keep posting recipes (and jokes too)! I know I told you before but the pictures are really helpful. I can tell you love this stuff! Thanks again, Stephanie:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-4164899305463849442009-01-28T09:15:00.000-06:002009-01-28T09:15:00.000-06:00Thank you so much for the feedback. It helps me k...Thank you so much for the feedback. It helps me know what to continue doing here!<BR/><BR/>I live in Eunice, but grew up in New Orleans and also lived in Lafayette for several years. That's where my husband is from.<BR/><BR/>As for pots: I learned the hard way that the best type of pot or pan for most Cajun dishes is stainless steel or cast iron. So many dishes start with a roux and it is impossible to make a dark roux in a non-stick pot. So, that's a start! You may have noticed from my pictures that I tend to use my cast iron dutch oven for most of the Cajun and Creole dishes I make. I love this pot! Cast iron holds heat very well and is nice and heavy, which is good for when you have to stir a lot (roux). I also like this pot because it can be used on the stove top, in the oven, even over open fire if need be. I can make gumbo, stews, soups, smothered dishes, fried foods, pot roast, brasied dishes, etc in it. My point being that Dutch ovens are extremely versitile. The fact that mine is cast iron just puts it over the top for me! Cast iron pots get better and better over time (if you take care of them). They do have to be seasoned. Most pots come with instructions on how to do this. Or, you can sometimes find seasoned, broken-in cast iron pieces at garage sales and flea markets (why people get rid of these things, I can't understand!).<BR/><BR/>Other than cast iron, when I'm making Cajun or Creole food I go with stainless steel (again, not a non-stick/teflon type of pot or pan). Many Cajun and Creole dishes are based on developing layers of flavor and/or deep, rich gravies and sauces. All the gunk that sticks to the bottom of your pot helps create this. The pots I use are modest, not top of the line or anything. I use Farberware Mellinneum. They could be a little heavier, but I like them. My mother in law has an old set of Magnalite. In addition to cast iron, Magnalite pots are classic pots for Cajun cooks to have. I've used her's often. Nice pots/pans. Heavy, durable, good for roux, making gravy, typical Cajun stuff. Pricey though! If you can get a good deal on Ebay or a garage sale, etc., well...I'd go for it! <BR/><BR/>The only thing I can think of (off the top of my head) that I use non-stick surfaces for is jambalaya b/c I hate scrubbing stuck-on rice from the bottom of a pot.<BR/><BR/>Your mother and grandmother have left you a great treasure by adding family recipes to already great cookbooks. Enjoy those gems, think of them while doing so, and pass them on down through your family if possible!<BR/><BR/>If I haven't answered everything, don't hesitate to drop me a line!Michelle Bhttps://www.blogger.com/profile/18377795706095031064noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-47254485327414184862009-01-27T21:50:00.000-06:002009-01-27T21:50:00.000-06:00Hi, I really love your blog, especially the photos...Hi, I really love your blog, especially the photos (very helpful). I'm in Lafayette and come from a line of good cooks (we're not Cajun, but guilt by association... my grandmother was from a BIG German family near Rayne/Robert's Cove...rice farmers... but mom and my grandmother cooked Cajun). I really liked your gumbo and rice and gravy recipes as this is exactly how I'm used to eating these dishes. My question to you is... my mom and grandmother are no longer living and I'm trying to get my cooking skills down. I'm lukcy enough to have my mom's Talk About Good original cook book, as well as River Road. They stapled and added family recipes into these books. My delimma is that I have a very small kitchen with limited storage space and I was wondering if you could recommend the basic pots/pans necessary to be a good Cajun cook. I was thinking of buying an old Magnalite pot off of ebay, or would you go with Cast Iron? What about just a dutch oven? If you had to have a pick of a select few prized pots/pans... what would you pick? Thanks so much. Keep up the great blog. You are quite the entertaining writer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-16559579638794548102009-01-11T15:05:00.000-06:002009-01-11T15:05:00.000-06:00I usually go with roasted potatoes or lemon rice (...I usually go with roasted potatoes or lemon rice (to pick up the lemon in the chicken) and something green like a broccoli, spinach, or green bean side dish. I try to stay away from cheesy casseroles b/c of the cheese in the chicken.Michelle Bhttps://www.blogger.com/profile/18377795706095031064noreply@blogger.comtag:blogger.com,1999:blog-2641318891461450541.post-35245878656213289502009-01-11T13:18:00.000-06:002009-01-11T13:18:00.000-06:00What sides do you like to serve with this? Goat ch...What sides do you like to serve with this? Goat cheese has such a strong flavor, that I'm thinking you need something mild (rice pilaf?) to counter balance? Looks great!Anonymoushttps://www.blogger.com/profile/18158470069449295314noreply@blogger.com