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Old 02-13-2018, 04:54 AM   #31
gearhead
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I'll sacrifice myself and take that bread pudding with or without raisins. A little rum or bourbon over it ain't bad either.
LA is a surprising mixture of cultures, especially the further south you go. Some of those folks that assume they're Cajun are German. Throw in the Italians, the Canary "islanders", the Creoles, and the Africans, and it's quite the gumbo.
My paternal folks were English with just a little Cajun.
My Dad, his brother, and their sister owned and operated small cafes in Houston just before and after WWII. They ultimately got "real jobs" but that LA based cooking stayed with them.
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Old 02-13-2018, 05:37 AM   #32
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Justin Wilson (of PBS cooking show fame) and my dad grew up together. Most people outside Louisiana know him best for his "Cajun comedy" and his "cooking show". He was not a chef and although he "cooked Cajun" on PBS for many years, at home, he always conferred with his wife on every recipe. Even out in the yard, at the "Cajun microwave", when he was preparing a Cochon de Lait you'd hear him yell, "Mon sha, how much red peppa I put in da rub fo do pig?"... He was an excellent "story teller" and many times, when I was a teen and after we married, we'd sit around drinking Dixie beer, listening to his stories, usually with greasy fingers from "pickin' da cracklin's off da pig" while he turned the spit, making sure that pig never burned.
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Old 02-13-2018, 10:46 AM   #33
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He was a very interesting man. We watched his shows as often as we could. We have at least 1 of his cookbooks. He was educated and his background was not what I would have thought.
Me and Betty were just talking about him when we were making the last courtbillion. Laughing about following his recipe at least 25 years ago. He called for like 6 quarts of water, and we did it. It took hours to boil that off. Must have been a typo.
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Old 02-13-2018, 12:09 PM   #34
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I remember that on occasion he would ask for a little wine to get the taste of that water out of his mouth......
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