> That makes some sense.  When you say "beer juice" I suppose you mean the
> mash which is then fermented to make the beer?

It's the liquid technically called wort, a sweet
and juicy substance that yeasts seem to enjoy.

>  ML> I'm betting that Sysco makes a Cajun seasoning,
>  ML> and it's likely not bad at all.
> I can vouch for that.

We have our prejudices, and we tend to scorn
something more if it says Sexton or Sysco than
if it says McCormick or Full Circle, though 
there is effectively no difference.

> You and Gail were on the same radar.  I doubt that these kitchens have
> the exhaust hoods that would be needed for that much smoke.  I have
> attempted it, but using a hot cast iron skillet sitting outside on a
> propane grill.   I used to have a recipe for bronzed chicken breast
> (would have worked for firm fish filet also) but I cannot find it at the
> moment.

Heh, protein, butter, Cajun mixture with 
garlic in it. Cook over high heat until done.
You might want to brine first, if you're not
worried about your sodium.

>  > non LCD food there also.
>  ML> Happy birthday.
> They have a fairly extensive menu, including dosas and vindaloo.  We
> will certainly have the former, and certainly not have the later.

Heh, again; with me it'd more likely be the
other way round, though the dosas at Mango
Grove were quite good.

>       Title: CAJUN STUFFED PISTOLETTES
>       3 c  Evaporated milk
>       1 lb Velveeta cheese; cubed

A pistole is an ancient word for a gold doubloon, and 
I imagine this dish refers to the golden and rich 
characteristic of the bread. Couldn't they have used
something other than Velveeta, which has a sort of
negative flavor? Even if it's here just as a binder.

Berlingozzo
categories: Italian, Tuscan, Pistoiese, dessert, simple
yield: 1

4 eggs
300 g sugar
400 g flour
100 g butter
1 cake yeast
6 oz milk
aniseeds
1 pn salt

Preheat the oven to 180C/360F and grease a ring-shaped 
cake tin.

Melt the butter and combine with the milk, then add the 
egg yolks, sugar, flour, aniseeds, and yeast. Mix well.

Slowly add the egg whites whipped with the salt.

Pour into the tin and cook for around 45 min, until an even 
golden color and a knife comes out of the cake dry.

Colette Fitzpatrick, tuscany-villas.it