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re: The Cajun Ninja does chloesterol for Easter Brunch
Posted on 4/14/20 at 7:02 pm to CHEDBALLZ
Posted on 4/14/20 at 7:02 pm to CHEDBALLZ
quote:
I've NEVER seen a white chicken fricassee.
Because it only shows up when you're a wannabe know it all and Google it to find classic French dishes that use heavy cream. Any fricassee I've eaten in LA or made at home has been brown. Langland is a fricking tool.
1
Posted on 4/14/20 at 7:17 pm to TH03
quote:
Any fricassee I've eaten in LA or made at home has been brown. Langland is a fricking tool.
You've been eating chicken stew and calling it chicken fricassee.
Posted on 4/14/20 at 7:28 pm to Langland
Lol. Gotdamn learn to shut the frick up or seek out a therapist.
You have done nothing but make a fool out of yourself in this thread. Please try to find some help.
You have done nothing but make a fool out of yourself in this thread. Please try to find some help.
Posted on 4/14/20 at 7:31 pm to marcus3000
Shut up, marcus. No one was addressing you.
Posted on 4/14/20 at 7:46 pm to Langland
quote:
You've been eating chicken stew and calling it chicken fricassee.
You could say something similar about a lot of Louisiana things.
You ever wonder why a Louisiana parish isn't the same as a French one?
I guess you're from Arkansas or something.
Posted on 4/14/20 at 7:52 pm to Langland
quote:
Langland
I am addressing you. I implore you to take this advice.
There are plenty of places on this board to be a shithead.
This is not one of them.
Posted on 4/14/20 at 7:55 pm to The Cajun Ninja
I don’t know how I’ve never heard of the Cajun Ninja until recently. I’m actually making two CN recipes this week. Tomorrow I am going to try the chicken sauce piquante recipe and switch out the chicken for deer meat and Friday I’m going to try the crawfish pie recipe.
Cajun Ninja - what brand is the silver pan in your Chicken Sauce Piquante recipe? My wife bought some copper pans that everything sticks to.
Cajun Ninja - what brand is the silver pan in your Chicken Sauce Piquante recipe? My wife bought some copper pans that everything sticks to.
Posted on 4/14/20 at 8:21 pm to zx24
I watched probably a video and a half and thats all I could take. The piyow stuff is weird af and completely unnecessary and honestly takes away from the cooking skill that you have. It's almost like you're trying to target a 12-15yr old audience or something.
That being said, do your thing bro. You'll never please everybody and from what I've heard, your recipes are solid classic cajun so props to you.
And fricassee is brown btw.
That being said, do your thing bro. You'll never please everybody and from what I've heard, your recipes are solid classic cajun so props to you.
And fricassee is brown btw.
Posted on 4/14/20 at 8:27 pm to The Cajun Ninja
Man, your roast with carrots is one of the best things I’ve ever made. Been planning on making it again and will probably get to it this week. Never been able to get one like that from a crock pot. Your method was just perfect. My oven has a high flame for simmer/low so I did have to make sure it didn’t burn but every stove is different. Thanks for the awesome videos!
Posted on 4/14/20 at 8:41 pm to Langland
White ficassee lol
Hadn’t seen that in a long time.
You sound like my mother in law who got mad at me for putting chilli on a hot dog. Blasphemy to her but tastes damn good. She can keep her purist BS and Never know the joy.
And you think Emeril didn’t put a twist on a few classic dishes!? Huh.
I grew up eating classic gumbo. Then I had gumbo at commanders palace when he was there and world changed. It was gumbo but much much better. And his bread pudding! Dude. You can keep the classic all day.
Lol to the classic cooking. Picasso could draw a perfectly straight line. He was a master draftsman and could design buildings but that was boring.
Same with cooking. Things can and should be improved
Hadn’t seen that in a long time.
You sound like my mother in law who got mad at me for putting chilli on a hot dog. Blasphemy to her but tastes damn good. She can keep her purist BS and Never know the joy.
And you think Emeril didn’t put a twist on a few classic dishes!? Huh.
I grew up eating classic gumbo. Then I had gumbo at commanders palace when he was there and world changed. It was gumbo but much much better. And his bread pudding! Dude. You can keep the classic all day.
Lol to the classic cooking. Picasso could draw a perfectly straight line. He was a master draftsman and could design buildings but that was boring.
Same with cooking. Things can and should be improved
This post was edited on 4/15/20 at 3:27 pm
Posted on 4/14/20 at 9:50 pm to zx24
If it was a deep pot you saw, it’s a Magnalite.
Posted on 4/14/20 at 9:57 pm to GeauxTigers0107
I mean it’s your opinion, I respect that. But let’s be honest, had I been doing something that you yourself enjoyed, then someone else out there would call it weird af. All I can do is throw out what I enjoy. It’s the one thing I have control of. I get that’s it’s not everyone’s cup of tea, I’m ok with that. Do I respond? Sure. I like to think that also makes my page unique. How many other large platforms you know of are taking the time to one on one respond to a thread on tigerdroppings? Whether the comment is good or bad.
Posted on 4/14/20 at 9:57 pm to BigB0882
Man that’s awesome. I’m glad it all worked out.
Posted on 4/14/20 at 10:00 pm to Langland
quote:
You've been eating chicken stew and calling it chicken fricassee.
And what have we been eating when we eat “boudin?”
Posted on 4/14/20 at 10:06 pm to The Cajun Ninja
Who cares what people think of your delivery.??You can’t please everyone but your food is authentic and youre page is a great platform to spread real Cajun food in a world of Disney gumbo recipes.
Posted on 4/14/20 at 10:16 pm to The Cajun Ninja
FWIW - Regardless of delivery, you're far and away featuring Cajun cooking in a way that seems to be hard to find in the e-world. Now we just need your recipes to show up first in Google instead of some rando from the Food Network 
Posted on 4/14/20 at 10:23 pm to mouton
quote:
Who cares what people think of your delivery.??You can’t please everyone but your food is authentic and youre page is a great platform to spread real Cajun food in a world of Disney gumbo recipes.
Dude’s “delivery” is the best part about him. I could nitpick some of his cooking technique, but his lighthearted joy at what he does makes him one of the best cooking channels on YouTube.
Posted on 4/14/20 at 10:35 pm to Y.A. Tittle
I enjoy his delivery as well .
This post was edited on 4/14/20 at 10:35 pm
Posted on 4/15/20 at 5:56 am to The Cajun Ninja
quote:
had I been doing something that you yourself enjoyed, then someone else out there would call it weird af
You're exactly right. Thats why I said "you can't please everybody".
quote:
All I can do is throw out what I enjoy.
Yep. Thats why I said "do your thing bro".
It looks like we agree on a lot of the same things man. Look, I wish you all the success in the world. It's just not for me. But again, good luck bruh.
Posted on 4/15/20 at 7:24 am to GeauxTigers0107
quote:
It’s just not for me
Weird how you had to let the guy know of this
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