Re: [CH] Emeril's Cajun Water

Rael64 (z42dkm@yahoo.com)
Mon, 11 Jul 2005 10:29:29 -0700 (PDT) 

Cajun water, huh.  Weirdness, methinks.  Can't quite
figure out why one needs to reinvent stock.  Bidness,
I suppose.  But yeah, Brother Doug, I seem to
recollect eating many fine bowls of jambalaya or
gumbo, drinking far (*far*) too many cheap beers (not
to mention tequila), and letting loose a fury of
'cajun water'.  Lakes worth.  Probably quite a bit of
Acadian Natural Gas too.  I produce non-alcohol cajun
water now....possibly tinted due to a bit of green
kool-aid to chase the chiles down...often wishing for
a certain Hobbiest's peach-hab ice cream to cool it
all down when cooling is needed.

Damn that was fine ice cream.

Ahem...

(BAM? Maybe it was a shortening of BamBam? There is a
Flinstone resemblence...insulting bastard that I be)

Peace, Hendrix, and Chiles.......
Don
(still in desert limbo)

--- Doug Irvine <dougandmarie@shaw.ca> wrote:

> You arrived where the wind is blowin, yet Don? And
> you DO know how to 
> make Cajun water, huh? Even without the beer! Hope
> that veeeeehicle 
> gotcha there! Cheers, Doug
> 
> Linda Panter wrote:
> 
> > Emeril's Cajun Water
> >
> >      Because where he gets his water, it don't
> come 
> >seasoned.....
> >
> >1 quart water
> >1 teaspoon salt
> >  1/2 teaspoon black pepper
> >1 pinch Essence of Emeril (BAM!)
> >1 lemon (optional)
> >1 pinch ground cinnamon (optional)
> >30-40 cloves garlic (optional)
> >1 ham hock (optional)
> >1 teaspoon heavy cream (optional)
> >
> >5 mins prep time
> >cooking time: 2 hours 5 minutes
> >Yield: 1 quart
> >
> >1. Place water in saucepan- very simple; this ain't
> rocket 
> >science, folks.
> >2. Use your knob to heat the water on low (turn the
> heat up if 
> >you don't    have 2 hours to spend, but-2 hours is
> really a food 
> >of love thing; drinking 2 beers ought to do it).
> >3. (I said to myself: self!) relax and get one of
> those cold 
> >frozen things- it will make you happy, happy,
> happy.
> >4. Don't jack the fire up to high unless you are on
> good terms 
> >with the fire department (but if you do start a
> fire- don't run 
> >out as fast as you can to remodel your house- stick
> around!).
> >5. That's what those lines are on there for.
> >6. Heat to a boil- oh yeah babe (really hot!).
> >7. Season with salt, pepper, and Essence (BAM!).
> >8. Fork a lemon if it turns you on.
> >9. Add a pinch of cinnaminnamom to kick it up a
> notch.
> >10. You could put in 30-40 cloves of garlic, or a
> ham hock, 
> >because pork    fat rules!
> >11. Add a teaspoon of heavy cream if it thrills
> you, because 
> >somebody has  to keep the Dairy Farmers of America
> in business.
> >12. And there you have it folks....  use water
> where called for 
> >in Cajun recipes. 
> >
> >
> >
> >  
> >
> 


		
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