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| 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 |
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| 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 |
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| 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 |
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| Message | Awesome recipes! |
| Date | 2011-10-25 |
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| Message | I lived in N.O. in 2001,it was one the best experiences of my life! My senses were awakened and my soul was comforted by these unexplicably delicious cajun and creole culinary creations.The friendly people,delicious cuisine,southern charm and hospitality will always have a warm place in this "yankees"(by birth) heart for as long as my days. Love Ya! N'awlins!!!! Thank You for an incredible life experience! |
| Date | 2011-10-23 |
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| Message | Great red beans and rice |
| Date | 2011-10-23 |
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| Message | I miss the South and wonderful food. I didn't know what Tasso was until I read your blog from 2005. THANK YOU!!!! You can't just run to a restaurant or grocery store around Fort Bragg, NC and pick up "simple southern ingredients." Your blog taught me how to make my own! |
| Date | 2011-10-14 |
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| Message | Been away for 30 yrs or so, moving back soon. I too, never make things the same way 2x. My dad always said "cleaning up after me is easy; all the pots are empty". I made a gumbo and brought it to work and a woman asked for the recipe. Started thinking, damn, I don't have one. Had to sit and cobble it up. Her husband says she makes it almost every week. Will kick around some of these recipes, always looking for a new twist on old favs. Been down G.I. way a few times last few yrs and the loss of the marsh is unreal. I remember how easy it seemed to get lost in it and now it's open water. |
| Date | 2011-10-09 |
| Location | |
| Message | Utica,NY upstate. Made the andouie last year and it was special. Got a new commercial 1 hp grinder and a vertical stuffer this year. Going all out this time. |
| Date | 2011-10-08 |
| Location | |
| Message | I love your book and have misplaced it due to a move. This is a godsend as I NEED to make your sauce and the Chicken and Tasso Jambalaya TODAY. looks like you will sell another copy this week. Thanks for sharing your cooking genius; you are one of ten of my all time favorite chefs. PS I am an old guy from Wisconsin. |
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