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Do any of "you people" actually eat "Cajun Pasta"?
Posted on 11/15/12 at 7:27 pm
Posted on 11/15/12 at 7:27 pm
With shrimp, chicken, andouille, red cream sauce, linguine, cajun spice, etc?
Or is this just a made up dish that the rest of America eats to feel cajun.
Or is this just a made up dish that the rest of America eats to feel cajun.
This post was edited on 11/15/12 at 7:31 pm
14
Posted on 11/15/12 at 7:27 pm to KosmoCramer
no wait
Posted on 11/15/12 at 7:30 pm to Salmon
Just a question. I need to be informed.
Posted on 11/15/12 at 7:32 pm to KosmoCramer
I'd eat it.
Posted on 11/15/12 at 7:35 pm to KosmoCramer
Sounds interdasting to say the least
Posted on 11/15/12 at 7:39 pm to KosmoCramer
"We people" eat just about anything, as long as it's made by we people, using real LA ingredients, and it starts with a roux.
Posted on 11/15/12 at 7:45 pm to GRITSBabe
It's basically made up here with frozen tiny shrimp, gross Andouille, maybe some decent chicken, and most likely heavy cream, "cajun seasoning", maybe some other dried herbs.
Y'all would be appalled.
Y'all would be appalled.
Posted on 11/15/12 at 8:06 pm to KosmoCramer
I would eat it.
Posted on 11/15/12 at 8:16 pm to KosmoCramer
It's an Alfredo sauce with andouille. The andouille is why some call it "Cajun". Some will add roasted red peppers to give it the red color. Some actually put tomatoes in it. I like it sans tomatoes.
Posted on 11/15/12 at 8:27 pm to KosmoCramer
Now I know you really are from Ohio. Might I suggest a trip to Portland and a meal of Cajun potato soup?
Might I suggest a trip to Portland and a meal of Cajun potato soup?
Posted on 11/15/12 at 8:48 pm to KosmoCramer
quote:
Do any of "you people" actually eat "Cajun Pasta"?
Depends on who made it.
Posted on 11/15/12 at 8:51 pm to pochejp
poche,,, what about fumes in your smoker? flashing, wood, etc., anything toxic ?
i like cajun and i like pasta, sure, why not?
i like cajun and i like pasta, sure, why not?
Posted on 11/15/12 at 9:13 pm to Ole Geauxt
I've had it before. It was an absolute abortion. I feel in the right hands potentially the dish could be tasty, though I myself would never label it Cajun or Creole.
Posted on 11/15/12 at 9:28 pm to Ole Geauxt
quote:
poche,,, what about fumes in your smoker? flashing, wood, etc., anything toxic ?
Yes. Lots of fumes. Unburned wood is mostly carbon monoxide. Some carbon dioxide, small amounts of methanes too. All toxic to humans.
Posted on 11/15/12 at 9:33 pm to pochejp
well, any suggestions to make less toxic? sol yeah, i love cajun pasta..
Posted on 11/15/12 at 9:39 pm to KosmoCramer
only if myself or my SO made it
Posted on 11/15/12 at 9:48 pm to Ole Geauxt
quote:
well, any suggestions to make less toxic? sol
Sorry. Thought you wre being fecicious. This board is like the OT these days.
What are your concerns on toxicity? The wood frame? The painted exterior? You have to basically "season" the interior as you would a cast iron pot.
Best results. Season the hell out of it many times over.
Posted on 11/15/12 at 9:56 pm to pochejp
naw, i was being serious, thats why i said something about email the other day.. a thin steel should be ok for flashing, but a plywood enclousre would probly need a couple of fires in it first to season it, right?
also, a steel fire pot should be ok..i think..
also, a steel fire pot should be ok..i think..
Posted on 11/15/12 at 10:22 pm to Ole Geauxt
quote:
naw, i was being serious, thats why i said something about email the other day.. a thin steel should be ok for flashing, but a plywood enclousre would probly need a couple of fires in it first to season it, right?
also, a steel fire pot should be ok..i think.
We lined the lower interior of ours with the .020" gauge SS roofing flashing. That keeps the radiant heat direstcly off the wood sides and will not burn the frame. Yes we have a hardwood plywood frame that has been "seasoned" many many times over. But the heat your smoking at is lower than what will burn the wood.
You have to understand the basic physics of a smokehouse; you have a heat source in the bottom that is pushing heat to the top, rising vertically. The walls contain it but the flow is from a bottom front vent to a top back vent, so your heat, and likewise your smoke, is contantly travelling upward. You're containing the heat but allowing it to flow in a regulated manner up and out; it's not staying still and overheating the sides. Yet, your temp is holding at 250°-280° in the center of the upper chamber as heat rises and that's where you want it at.
Posted on 11/15/12 at 10:32 pm to pochejp
Ours was a 20x20 ft. made with logs and chinking, just like the log cabins.. they were built by workers on the farm.. inside it had curing boxes, where we put hams in salt for a certain number of days then hung hams and sausage from the rafters. In the middle of the room, there was a fire pit on the dirt floor.. I've always wanted to recreate something similar, but on a smaller scale.. Then I saw yours and figured that was the answer to my 30 year "want"... BUT, everybody I talk to about materials have mentioned fumes,,, but, you're right, it's not gonna get hot enough to allow toxins to "burn off" of the materials..
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