Sign Guestbook Back to New Orleans Cuisine
| Date | 2012-02-08 |
| Location |  |
| Message | I too, am a misplaced 'Nawlens boy, I live in Kansas City but had an Uncle who married a Cajun lady who wouldn't dream of moving away from Luzziana so I got some first hand experiance with making & eating beans & rice,Blue Crabs,roux gravy etc.I NEED a site like this. |
| Date | 2012-01-13 |
| Location | |
| Message | Enjoyed! |
| Date | 2012-01-13 |
| Location | |
| Message | i lucked on this site i hope you have some recipes that are easy for me. you never lose your taste for 504 cooking |
| Date | 2012-01-02 |
| Location | |
| Message | This Louisiana redneck from Rapides parish is happy to have found your blog while Googling for a Tasso recipe. You've assembled a great collection — keep up the good work! Geaux Tigahs! |
| Date | 2011-12-31 |
| Location | |
| Message | I am from New Orleans, but live in San Francisco today. Thanks for the recipies. It the next best thing to comming home for the food. Steppin Lee James From The Ninth Ward (George Washington Carver 1960) |
| Date | 2011-12-18 |
| Location | |
| Message | Love Louisiana Cooking !!! |
| Date | 2011-12-06 |
| Location | |
| Message | Retired military and have had the opportunity to sample and enjoy foods all over the world. Spent time as a recruiter on the Texas/Louisianna state line and enjoyed my introduction to Cajun Foods and my time in New Orleans getting to know and enjoy Creole cuisine. Really glad to have found your website. I will enjoy every word that you write and put into your blog. Thanks,  |
| Date | 2011-11-30 |
| Location | |
| Message | I'm a food nerd. 2nd generation Ital.-American. My heart is in Italian cooking. I make different Italian style sausages and 1 spicy southern breakfast sausage. I grind, season, and stuff my own. I have been wanting to make anodouille for the longest time. I believe you are right about the flavor of andouille in a package. I have the same opinion of Italian sausage in a package and breakfast sausage in a package floats in grease while cooking. I use the pork shoulder and it is very lean. I would like to branch out into Cajun. Your recipes are very enticing. I've eaten some of the dishes you name, but would love to make them myself. Sincerely, Mike Varone Woodbridge, VA nee Brooklyn |
| Date | 2011-11-27 |
| Location | |
| Message | I just wanted to say that I am glad I stumble across you page while looking for recipes for New Orleans food. I just recently returned from visiting New Orleans for the first time and I have that City in my blood now. I sure did not want to leave. Now to ease my pain, I want to cook the food! I am going to try out your recipes for the Fried Shrimp Po Boys and Beignets. I went to Cafe Du Monde and to several places with Fried Shrimp! These are my favorite foods. Anyway, I just wanted to say thanks! Cheers to New Orleans!  |
| Date | 2011-11-18 |
| Location | |
| Message | Awesome recipes! |
Page 1 of 34 1 2 3 4 > Last >>
| Free guestbook provided by UltraGuest.com |