Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Politics : President Barack Obama -- Ignore unavailable to you. Want to Upgrade?

To: koan who wrote (38859)	10/19/2008 10:42:18 AM
From: Mac Con Ulaidh	Read Replies (1) \| Respond to of 149317

Blackened fish is big, ya. We picked it up from the Cajuns. along with red beans & rice. This morning is homemade raison bread. Y'all eat that up there?

To: koan who wrote (38859)	10/19/2008 10:51:50 AM
From: Mac Con Ulaidh	Read Replies (1) \| Respond to of 149317

just for fun - Paul Prudhomme (born July 13, 1940) is an American chef famous for his Cajun cuisine. The youngest of thirteen children, Prudhomme was reared on a farm near Opelousas, the seat of St. Landry Parish, Louisiana. Members of his family had been active as cooks and in the restaurant business in and around Lafayette, Louisiana. In 1979, he and his late wife, Kay Hinrichs Prudhomme, opened K-Paul's Louisiana Kitchen in the French Quarter of New Orleans. In the early-1980s, the restaurant made the dish of blackened redfish famous. Once considered poor table fare, this fish gained popularity, due largely to the Cajun specialty dish that he created. Prudhomme has been a key figure in taking Cajun cooking from a style little known outside of the Acadiana region of southwest Louisiana and propelling it to national fame. en.wikipedia.org