>  ML> The main difference between Cajun and Creole is
>  ML> that Cajun most often tastes better, Creole
>  ML> being more "refained."
> One could say that Cajun is rural poor people's food and a mixture of
> Canadian-French early settler and Native American while Creole is
> urban, well to do, and a mixture of French, Spanish and African. 

One could, but it's just another rule of thumb
in a hand with plenty of thumbs already. More
appropriate would be what Potter Stewart said
in his Supreme Court opinion about pornography,
I know it when I see it.

> Not being an expert in the cuisines I sometimes can't tell them
> apart from each other or from Southern Cooking in general.

You might want to consult people like John T.
Edge, who like all of us is not completely
unimpeachable but is reasonable most of the
time. Or Calvin Trillin, who though he knows
less about history, knows more about food.

> Random new thing. I think you mentioned it here last month, so I
> looked it up as the term wasn't familiar.
>      Title: Bezar Spice Mix - Bezar Masala

It seems to be like another dialect of Arabic's
baharat, meaning "spice" or maybe "garam masala
equivalent."

> ... Chilies may be as addicting as cocaine.

Found art from USA Today (encountered while looking for
data incriminating Joe Namath, which turned out to be
embarrassingly slender) -

 Northwestern: Dewey Williams and a teammate were given a
 brief prison sentence for their role in fixing games during
 the 1995 season. Why gamblers didn't trust Northwestern
 basketball players to simply lose games on their own, as
 per usual, is the enduring mystery of this tale.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Randy Pollak's Persimmon Muffins
 Categories: Kooknet, Cyberealm, Muffins
      Yield: 12 lg muffins

      1 c  Flour
    3/4 c  Sugar
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Chopped walnuts
    1/2 c  Raisins
      1 c  Persimmon pulp
      2 tb Oil
    1/4 ts Lemon extract

  Combine the first 9 ingredients. In a blender, blend pulp, oil and
  lemon until just smooth and add to the flour mixture. Stir only until
  well mixed. Pour into greased muffin pans, and bake at 350F for 25-30
  minutes. Makes 12 large muffins. Lemon glaze may be added when cool.

  Posted by Randy Pollak, Kook-Net recipe network 315-786-1120

MMMMM
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