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| Hay Jolly | |
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| Tweet Topic Started: Jul 28 2011, 04:41 AM (189 Views) | |
| Free Rider | Jul 28 2011, 04:41 AM Post #1 |
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Fulla-Carp
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One time we were discussing cajun cooking and you said most everything started with the "holy trinity" and I think it was onions, celery and garlic? What that it? Also you mentioned a book for cooking that was authentic Louisiana recipes, what was that book? Thanks, I'm hankering for some good food. |
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| VPG | Jul 28 2011, 04:44 AM Post #2 |
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Pisa-Carp
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Onions, Garlic, and Green Peppers. I think I'm right. I think I'm Right, I Think I'm right! |
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I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK! "People say that we're in a time when there are no heroes, they just don't know where to look." Ronald Reagan, Inaugural, 1971 | |
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| Mikhailoh | Jul 28 2011, 04:47 AM Post #3 |
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If you want trouble, find yourself a redhead
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Since Jolly might not be around until later and you might be cooking soon, http://en.wikipedia.org/wiki/Holy_trinity_(cuisine) |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| VPG | Jul 28 2011, 04:49 AM Post #4 |
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Pisa-Carp
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Mic beat me to it. I was wrong. It's Onions, Bell Peppers, Celery. Supprised not Garlic. As a culinary term, the holy trinity originally refers specifically to chopped onions, bell peppers, and celery, combined in a rough ratio of 1:2:3 and used as the staple base for much of the cooking in the Cajun and Louisiana Creole regional cuisines of the state of Louisiana, USA. The preparation of classic Cajun/Creole dishes such as étouffée, gumbo, and jambalaya all start from the base of this holy trinity. Similar combinations of vegetables are known as mirepoix in French cooking, refogado in Portuguese, soffritto in Italian, and sofrito in Spanish |
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I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK! "People say that we're in a time when there are no heroes, they just don't know where to look." Ronald Reagan, Inaugural, 1971 | |
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| Free Rider | Jul 28 2011, 06:24 AM Post #5 |
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Fulla-Carp
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thanks guys, I'm gonna make some gumbo.
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| VPG | Jul 28 2011, 06:33 AM Post #6 |
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Pisa-Carp
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I'M NOT YELLING.........I'M ITALIAN...........THAT'S HOW WE TALK! "People say that we're in a time when there are no heroes, they just don't know where to look." Ronald Reagan, Inaugural, 1971 | |
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| Free Rider | Jul 28 2011, 08:13 AM Post #7 |
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Fulla-Carp
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| Jolly | Jul 28 2011, 05:00 PM Post #8 |
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Geaux Tigers!
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Every kitchen in Louisiana has this cookbook: http://www.amazon.com/River-Road-Recipes-Textbook-Louisiana/dp/0961302682/ref=tmm_other_title_0?ie=UTF8&qid=1311900678&sr=1-1 It's been in print for 50 years. If you'd like to hit a website with several good Louisiana recipes, try this one: http://www.jfolse.com/newfindrecipe.htm Lastly, everybody knows Louisiana food is Death-On-A-Plate, cardiac-wise. Folse does a good job keeping the flavor of the original, but making the recipes a bit more heart-healthy: http://www.amazon.com/Something-Old-New-Louisiana-Cooking/dp/0962515213/ref=sr_1_8?s=books&ie=UTF8&qid=1311901114&sr=1-8 |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Free Rider | Jul 28 2011, 06:57 PM Post #9 |
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Fulla-Carp
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Thanks for those links, Jolly. I appreciate it. I do not need artery clogging recipes, but they sure taste good! Maybe I'll check out the healthy ones. |
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4:52 PM Jul 10