Comments for Stuff Cajun People Like

Comment on #38 Cajun Microwaves by Tim

Tim — Thu, 05 Nov 2009 21:06:23 +0000

Danny,

Just saw your post. I know it has been a while since then, but do you still have some plans or designs that I may be able to look at to build one of these? Thanks for your help!

Comment on #38 Cajun Microwaves by Chris

Chris — Sat, 31 Oct 2009 19:46:19 +0000

You can get plans on my site, cajunmicrowaveplans.com. I’m always looking for ways to improve the cooker so I welcome your suggestions.

Comment on #35 Turducken by Greg

Greg — Wed, 28 Oct 2009 03:12:43 +0000

I have tried NolaCajun.com’s turducken and thought it was excellent

Comment on #31 Hot Sauce by mary ann ortego

mary ann ortego — Tue, 27 Oct 2009 23:19:29 +0000

Dear Sir,

Could you tell me where I might get a hot sauce called
“Ortego’s Hot Sauce” I hear it was made in Ville Platte, Louisiana. I’ve looked all over for this hot sauce.

Thanks you so much for your help.
Mary Ann Ortego
mureann@yahoo.com

Comment on #24 Evangeline Maid Bread by susan

susan — Tue, 27 Oct 2009 20:24:10 +0000

yes that is the bread the only bread that my mom would buy i wish i had some right now other breads will do but this is the best e m mmmmmmmmmmmmmmmmmmmmm so good

Comment on #38 Cajun Microwaves by Bonnie

Bonnie — Mon, 26 Oct 2009 18:29:50 +0000

I have picture and information on Cajun Microwaves for anyone that wants to see it. Just send me your e-mail address.

bkleinpeter9@msn.com

Comment on #38 Cajun Microwaves by Jason

Jason — Mon, 26 Oct 2009 03:27:42 +0000

Don

I also would like some pictures and contact info.
braud_md@hotmail.com

thanks

Comment on #35 Turducken by Andouille Queen

Andouille Queen — Sun, 25 Oct 2009 17:16:28 +0000

Dr. Gerald LaNasa New Orleans surgeon and founding culinary judge for the 1971 Andouille Festival was known for his use of a scalpel in de-boning his three birds of choice along with pork and veal roasts. The results of Dr. LaNasa’s work can be found in the modern day Turducken. His efforts in preserving a Louisiana culinary tradition were noticed by the emerging local chefs in New Orleans. His Turducken Ballontine is now widely commercially available. During the 1960’s Dr. LaNasa was a regular guest chef at the Court of Two Sisters in New Orleans and other fine kitchens in New Orleans. Dr. LaNasa’s innovation and success with Ballontine, Three Bird Roast and Turducken took place in the 60’s and 70’s long before many of the popular Cajun/Creole chefs of today took the stage. Dr. LaNasa’s multi bird roast creations also include goose, pheasant, guinea fowl and quail.

Comment on #38 Cajun Microwaves by jason

jason — Tue, 13 Oct 2009 01:21:16 +0000

don
ran across the message searching for microwaves. could you please email pics of yours
thank you
jason casso

Comment on #38 Cajun Microwaves by Bonnie

Bonnie — Sat, 10 Oct 2009 01:58:40 +0000

Don , send me some picts, prices & contact information also

bkleinpeter9@msn.com

Thanks