2026-09-28 20:34 UTC
Replies (2)
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@paul_ipv6@infosec.exchange 2026-09-28 20:36
@musevg@23.social @astronot@mastodon.online @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org emeril lagasse's web site isn't a bad start. he's not from LA originally, so be prepared to hear from folks saying he's not quite right but i do find his recipes easy to follow and tasty.
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@MissConstrue@mefi.social 2026-09-28 20:49
@musevg@23.social The roux really is the trickiest part. It's so hard not to pull it before it's dark enough because of the fear of burning. I personally lean more creole when I make it, so a slightly lighter roux, plus tomatoes and a more herby that hot spicy...while still having cayenne, because some things are the law. ;) I don't use okra, but do use file powder. I will also throw some Amalfi lemon powder in too, if it's fish heavy. @paul_ipv6@infosec.exchange @astronot@mastodon.online @jack_daniel@mastodon.social @ai6yr@m.ai6yr.org