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Old 06-20-2011, 10:04 AM   #11
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Sounds Yummy! I've heard of most of those dishes but I would really like to know what blakened fish is? And if anyone has a good Cajun spice blend for me that would be nice. Want to make Cajun style prawns :)
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Old 06-20-2011, 10:04 AM   #12
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"green beans cooked with onion and potatoes mashed together with butter salt and pepper"

This sounds good. How do you make it? Do you mash everything together and how "mashed" is it?
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Old 06-20-2011, 10:12 AM   #13
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It's really yummy! Just take about 500gr of greenbeans, chop them into about 1 and a half cm pieces, dice one large onion and 2 large potatoes. Put everything in a pot and boil till tender. Mash with a fork (a masher makes it too mushy) Add cracked black pepper, salt and plenty of butter and enjoy! We also eat swiss chard this way.
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Old 06-20-2011, 10:16 AM   #14
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A lot of us make something similar, but tend to do it right there on our plates
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Old 06-20-2011, 10:26 AM   #15
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I can't believe I forgot about biltong and drywors! and I call myself South african :( LOL!
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Old 06-20-2011, 10:32 AM   #16
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Quote:
Originally Posted by Snip 13 View Post
Thanks Chocolate Frosting!
Finally someone that gets where I was going with this. What foreigners think is the traditional food isn't always. [...] What exactly is clotted cream, heard of it but I'm not sure?
No problem! I love traveling and sampling different countries' food so I'm all up for hearing about some local grub!!

I think that's what is so nice about food, it's a truly global thing. Something that starts in one country travels all round and get changed or adapted and become part of the local life. It's a truly global enterprise!!

As for clotted cream, it's essentially really thick cream.

Apparently made by:
You heat up upasterised cow milk using steam or something similar like a water bath, then let it cool. The creamy bit that rises to the top is clotted cream.

I must confess to not knowing how it was made, and having to have a quick check of wikipedia - I learnt something new today
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Old 06-20-2011, 10:37 AM   #17
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Originally Posted by Zhizara View Post
There are also regional foods: Here in Louisiana, we have cajun seasoning, blackened fish or chicken, gumbo, Andouille sausage, jambalaya.

For definitions/recipes, there are others here at DC who can fill you in on these better than I can.
That sounds so yummy! It reminded me (guiltily) of the 'Princess and the Frog' Disney movie. I love cajun food and jambalaya! Although, I never get it quite as good as the authentic stuff. Clearly missing a trick there.

"Just hit it with a couple a shots of tabasca and it's the bee's knees"
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Old 06-20-2011, 10:50 AM   #18
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Clotted cream looks and sounds really yum! We just get double cream but it's not the same. Must make a point of finding some.
We have biltong and drywors but I'm sure you know that and Souskluitjies (a sweet soft almost custard like dumpling) boiled in a light sugar syrup with cinnamon served with custard. Mosbolletjies (a aniseed flavoured rusk that is baked in a loaf tin) we don't dry it out then pull the soft rusks off with your hands and dunk them in Moer koffie (Like filter coffee, just boiled in a pot with a muslin bag)
Beef wellington is that british?
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Old 06-21-2011, 03:49 PM   #19
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French-Canadian. Is that French? Or, is that Canadian?

Pea Soup
Sugar Pie
Smoked Meat
Pulled Toffee
Creton
Butter Tarts
Tourtiere
Poutine
Baked Beans
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Old 06-21-2011, 04:06 PM   #20
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If you can get unpasturized cream, clotted cream is quite easy to make. I believe the recipe I used was in the Joy of Cooking. It is heavenly with stewed rhubarb. Another reason for getting a dairy cow...

RockLobster's list is a good start for French Canadian. There is also C-pie which is pasta, three types of meat (veal, pork, beef/chicken), and potatoes.
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