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re: The Cajun Ninja does chloesterol for Easter Brunch
Posted on 4/14/20 at 8:16 am to The Cajun Ninja
Posted on 4/14/20 at 8:16 am to The Cajun Ninja
Love your stuff keep it up!! I've been following you on YouTube for the last year an I very much enjoy your content. I hope you start posting here more. Don't let some of theses num nuts get to you, they complain and down vote everything, but you'll never see them post anything showing their culinary talents!! 
This post was edited on 4/14/20 at 8:24 am
1
Posted on 4/14/20 at 8:36 am to Langland
Both sides of my family cook their chicken fricassee with a brown gravy. He's the Cajun Ninja, potna. Not the Jacques Pépin Ninja.
Made your meatball stew recipe the other day CN. Was delicious.
Made your meatball stew recipe the other day CN. Was delicious.
This post was edited on 4/14/20 at 8:38 am
Posted on 4/14/20 at 8:44 am to Langland
Those biscuits look good to me, but I like fried dough. I might try that in a regular skillet.
Posted on 4/14/20 at 8:48 am to Langland
You have problems
Posted on 4/14/20 at 8:59 am to Langland
quote:
Langland
I am really glad my life has never pushed me to the point you are at.
Posted on 4/14/20 at 9:23 am to Sherman Klump
Way to Go, Ninja!!!
Posted on 4/14/20 at 9:27 am to Langland
quote:
Langland
Why are you being a dick?
Posted on 4/14/20 at 9:31 am to The Cajun Ninja
hey man! have cooked quite few of your dishes! I dont have IG so not sure what some of the folks are talking about. Thanks for the videos 
Posted on 4/14/20 at 9:37 am to LSUballs
quote:
don’t remember him being a lunatic before the virus
Fortunate for you! He was then too... He has just dialed it up to 100 lately for some reason.
quote:
Those biscuits look good to me, but I like fried dough
You can even put a hole in canned biscuits and deep fry them to make donuts. Decorate/ice as you choose. Could be something fun with kids during this quarantine. I loved it as a kid.
This post was edited on 4/14/20 at 9:39 am
Posted on 4/14/20 at 9:38 am to J Murdah
quote:
eta: that fire disk seems like a terrible way to cook with. Looks like an easy way to make cooking hard with the temp being inconsistent all around
I agree with this, maybe stirfry would be better on it?
Posted on 4/14/20 at 9:58 am to The Cajun Ninja
quote:
The Cajun Ninja
it's widely known on this board that Langland has autism, so don't spend too much time addressing his retarded posts. he's made some really stupid comments lately and has gotten roasted for them, so I think he's doubling down on the stupidity to make it seem like he's trolling
as far as the other complaints - everyone I know irl that watches your videos loves them, so just keep doing your thing. you have the right mindset and you truly cant please everyone. if your videos were strictly cooking, you would get "meh, he's boring and has no personality." if your videos inject some fun/personality, you would get "lol a grownass man acting like a child, pls stick to the cooking."
Posted on 4/14/20 at 10:06 am to LSUballs
quote:It's called a speedball in the business.
coke fueled heroin binge
Posted on 4/14/20 at 10:12 am to Langland
quote:
I think you are correct. I am projecting my bad feelings about my lack of cooking skills onto you.
I want to make it up to you with an idea for you YouTube channel: Potato Salad
But hold on a second. I must say that while searching for 'Salad' on your YouTube channel, Chicken fricassee came up on top.
[My Brain is breaking]
Jesus, I was trying to be a good boy. But then I saw that chicken fricassee pic. It's in a brown sauce, Jesus. A brown sauce. Jesus, you and I both know that chicken fricassee is a traditional French dish with a creamy white sauce. Jesus...Jesus...Jesus. Dear Lord Jesus, help me in my time of distress. Amen.
[And I'm back]
New idea: Make Chicken Fricassee correctly. Call it Chicken Fricassee the Redeux
And maybe buy yourself a copy of Larousse Gastronomique. You can use it for research and ideas. Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."
Posted on 4/14/20 at 10:28 am to Langland
quote:
I think you are correct. I am projecting my bad feelings about my lack of cooking skills onto you.
I want to make it up to you with an idea for you YouTube channel: Potato Salad
But hold on a second. I must say that while searching for 'Salad' on your YouTube channel, Chicken fricassee came up on top.
[My Brain is breaking]
Jesus, I was trying to be a good boy. But then I saw that chicken fricassee pic. It's in a brown sauce, Jesus. A brown sauce. Jesus, you and I both know that chicken fricassee is a traditional French dish with a creamy white sauce. Jesus...Jesus...Jesus. Dear Lord Jesus, help me in my time of distress. Amen.
[And I'm back]
New idea: Make Chicken Fricassee correctly. Call it Chicken Fricassee the Redeux
And maybe buy yourself a copy of Larousse Gastronomique. You can use it for research and ideas. Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."
Posted on 4/14/20 at 10:42 am to The Sea Otter
quote:
Larousse Gastronomique
quote:
Julia Child
What do these know about good Louisiana cooking?
Posted on 4/14/20 at 10:47 am to The Cajun Ninja
quote:
The Cajun Ninja
I watch all of your videos and enjoy them. Can you do fried chicken one day?
Posted on 4/14/20 at 10:51 am to The Cajun Ninja
quote:
Bud you’re literally going off on me about how I cook for my family. I’m not a Resturant, I’m not out here running a catering business. I’m making what works for us. You are trying to put labels on what is right and wrong strictly based on what you’ve been taught or read. There’s no laws on what a person can or cannot label a dish. As a matter of fact, the thing I’ve always appreciated about cajun cooking is how people step outside the box. Don’t believe me? Then maybe google “Cajun Chicken Fricassee”. You’ll see passed on for generations chicken cooked in a brown gravy. Now am I saying that’s the right way to do it? No! But it’s also not wrong. There is no right or wrong when it comes to cooking. You do what works for you. If you don’t like the way I do things, that’s fine, I’m not here to change the world. Nonetheless, if you still feel the need to come at me, then go ahead. But let’s be honest, are you really telling me something about me, or maybe something more about yourself? I see you decided to pray for yourself in the middle of your rant, Imma do the same. Have a good one.
And that, my friends, is how to PI-YAH a troll
Posted on 4/14/20 at 10:57 am to Tornado Alley
quote:
Can you do fried chicken gumbo one day?
Fixed it for you
Posted on 4/14/20 at 11:01 am to USMCTIGER1970
Thank you for the encouraging words.
Posted on 4/14/20 at 11:23 am to The Cajun Ninja
I thought it was a pretty cool video.
I, too, love fried canned biscuits. I found your method in the butter to be interesting. They looked good to me.
The hash browns were not as dark when you were moving them to the side as they were at the end in the shadow. Doesn't matter anyway.
Hope you hang around. I'd love to read your input in threads on this board.
Ignore Langland. He's apparently going through something right now, more than usual.
He forgets that there are differences between traditional French cooking and Cajun cooking.
I, too, love fried canned biscuits. I found your method in the butter to be interesting. They looked good to me.
The hash browns were not as dark when you were moving them to the side as they were at the end in the shadow. Doesn't matter anyway.
Hope you hang around. I'd love to read your input in threads on this board.
Ignore Langland. He's apparently going through something right now, more than usual.
He forgets that there are differences between traditional French cooking and Cajun cooking.
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