I want to tell you how much you impact people's lives. My ex-wife died this week (the week the video was released). We could only discuss limited things with each other; even our shared children were off topic. Yet, she loved your videos (as I do), and especially the "what's on sale" ones . There were several reasons for that: she was a young child of old parents who had lived through the Great Depression themselves: she had some lean times in her own life; and she appreciated the challenge of making something delicious by using the right, simple technique. We frequently had text or email exchanges about your episodes. She loved gauging how a recipe turned out by Glen's initial reaction. She loved Julie's reactions even more - her name was also Julie, yes, with the nickname of Jules or Jewels. Because of chronic health issues, her activities in life were limited, but she could cook and could spend time with quality cooking videos. THANK YOU for the ways you made her life better, and make all our lives better.
I would suggest a tablespoon of your spice on the shrimp as they fry. Give them more flavor and letting the spices bloom in the fat will impart more flavor overall. Then add the remainder of the spice to the liquid.
The best part of Cajun cooking is eating it. The second best part is listening (or, reading!) every single person's certain knowledge that you're not doing it right.
I don't think he's a cheapskate, but we know that the only way to make a small fortune in aviation, is to start with a large one!! (airplanes aren't cheap hobbies!!) but agree with you as far as alternate ingredients. I love that he encourages one to "make it the way YOU like it!!"
I'm thinking adding the spices when sauteeing the onion & celery would also be a good idea since some of those spices release their flavors better in fat than in water-based liquids.
As someone who needs to buy specialty milk products due to dietary restrictions (I can find actual milk and butter that I can have these days, but cream is still not really available to me), I really appreciate that you mention that using just milk will work fine. I have worked out through trial and error where I can get away with milk and where I need to try adding extra butter or something, but some of those experiments weren't the best, so it's very nice of you to save people from having to make them. I know it's a bit more gimmicky than you normally go for, but have you considered doing something where you grab a FlashFood box and then try to make sure you are able to use everything up before it's too late? It's a nice intersection of your frugal recipes and the good advice you have on what can just be stuck in the freezer.
Looks perfect for this time of year. I'm definitely going to make this chowder this week. Simple and good. Will buy ingredients on Monday (my grocery shopping day) -- maybe shrimp but maybe some other seafood depending on what's on sale.
I just made this for dinner and we both love it. Thanks for the recipe and thank you for this channel, which I enjoy greatly. Have a wonderful Christmas
Born, raised, and still living in Louisiana. The soup looks great. I do appreciate the history lesson and it makes me want to dive into knowing more. I'm creole and want to know more about the differences in both creole and cajun cooking.
I'm glad I'm not the only one who is not on the Siracha bandwagon; it is far too sweet for me * shuddering *. I imagine that a few pinches of cayenne pepper would raise this chowder to whatever heat level gives you joy.
Glen, if you're not a big fan of Sriracha, you might try Sriraja Panich. I watched a video that was ostensibly searching for the origins of sriracha. Sriraja Panich seems to have originated in Thailand, and is perhaps the original sauce that gave rise to the Red Rooster sauce we all know. It's a bit milder, more garlicky, and just a touch sweet(er). It's become my new favorite. I also found it at a Grocery Outlet store, the very day after watching that video, never having heard of it before. When the Universe sends a message, it's sometimes worth listening!
I have 9 different hot sauces (10 if you count siracha); none of which is Tabasco. Tabasco is capsaicin & vinegar- not much else in way of flavor. From my south Louisiana days, I know the locals generally go w/ Crystal hot sauce. Also, creole food was more the city food; cajun more the country food, but yes over time the lines have blurred. One thing though- you rarely find tomatoes in cajun dishes, while they are common in creole.
Off the top of my head, I was thinking that it was the difference between how Grandma Katherine cooked, and how Aunt Pinky cooked. The use of file powder in one but not the other, and celery versus carrots. I'm sure there's more, but that's my take.
In Oz* the supermarket Woolworths sell pre packed “the odd bunch” fruit & vegies. They are sold at discount because they aren’t perfect in shape or may have a blemish. *Australia
I just made this and the bacon takes this over the top. Delicious! Like you say, I used the method because I didn’t have the same amount you indicated for the shrimp or corn (although I thought I did) but it was still a winner in my opinion!
Just an idea...if you don't like the fat try subbing in evaporated milk for heavy cream, the increase in milk protein thru evaporation gives am good consistency and won't scorch like whole milk. Thanks to Kenji at Serious Eats for the idea.
I love evaporated milk in anything sweet but I'm trying to figure out how it would taste in something savory. OTOH, my mother used evaporated milk in her macaroni and cheese and that was delicious (while she was not a good cook, some of her dishes were memorable). Still a fair amount of fat in evaporated milk but less than what's in half-and-half and much less than what's in heavy cream, of course. I think I'm going to try this! (and I'm a fellow Kenji fan)
@@laboulesdebleu8335 I definitely know the difference. Evaporated milk (not condensed) was a staple in our house when I was a kid. My mother made hot chocolate (using her own homemade chocolate syrup) and added evaporated milk to the pot to make it richer. She never bought cream or half-and-half. Evaporated milk was our cream. I never had any condensed milk in my house until I was in my 30s when I found out about the technique of making dulce de leche by boiling the can. I was so taken with that idea that I ran out and bought a can and tried it. It's so delicious!
I'll be making this on Christmas Eve, for trail weary hikers. I use cream for soups because milk protein creates that annoying skin on the surface that nobody in my family will eat...well, the cats maybe.
Couldn't help but check the comments to see if a Frank's vs. sriracha war had started. Nice to see everyone being polite (so far). We went for a couple of months where sriracha was nowhere to be found, so I bought a bottle of Frank's Original to fill the gap, and I must confess that I don't like it nearly as much. We still can't get the "rooster" version of sriracha from California, but we can get "eagle" and "angel" variants from Thailand (the bottles are basically identical except for the picture). Fingers crossed…
lol! I was looking for the same reactions :) For me? Franks (with molasses) for wings, Chalula for eggs, crystal for Gumbo, schiracha for fresh fruit (melons and magoes, it's amazing), and Tobasco for EVERYTHING...:)
Two things I would need if stranded on a desert island, Gold Bond powder and Tobasco! I have a sore throat or feel nauseated I take a teaspoon of Tobasco and Voila works like a charm. 🤣
I'm enjoying a bowl of Cajun-ish Shrimp Chowder as I write. Had a bag of shrimp in the freezer that needed a home. Thanks for a great recipe. Easy to prepare, and lots of flavor. I keep Tabasco in the house for eggs and chicken. The chowder doesn't really need it. The cayenne hit the spot for me. Maybe next time I'll try making shrimp stock with the shells?...?
I enjoy your show Glen. I like your approach to frugality cooking. “Frugality” is my new word followed by action for 2024. Hopefully it will continue beyond. Seasons Greetings to you, Julie & families.
Glen: Thank you for saying that this dish could be made with fish. This chowder looks amazingly like the multi fish cholent my grandmother used to make. Pork and shellfish were never on her menu. But fish with fins and scales is pareve (neutral). So whatever fish might be on sale at the fishmonger might be the base of her Sabbath cholent.. She too knew and practiced the art of frugal cooking. As a kid, I remember chucks of fish “swimming” in cream, butter, thickened with beurre manié, flavored with her seasonings, vegetables, potatoes or sometimes rice or paasta. It was the best. Respectfully, W.S.
At first I was confused why they'd have you make so much of the spice blend when you ultimately only use 2t of it in the recipe (more to taste of course) but now I realize you can use the rest of it when you make the Cajunish Hot Dog Chowder!
Looks delicious. For ease of eating…and consideration of others’ needs (age, ability), I would cut the shrimp in half or thirds before frying and of course, cut the time accordingly.
I want to reach in and snag a bowl it looks so good. I would like to know more about the differences between Creole and Cajun food than what my little Cajun cookbook tells me.
Glen replied to another comment. He said that he gets them at "Loblaws (Supercentre)". Not sure if he means "[Real Canadian] Superstore"; Google Maps shows several of them in his area.
Creole always has the celery, onion and bell peppers. Does Cajun start off that way too? Im not Cajun, family from TN, my job was to prep celery bell peppers, onion and garlic. My parents and that generation have passed, so there’s no one to ask. Cajuns are in the bayou, can they grow the veggies for the veggie trinity? 🤷🏾♀️
It’s a basic chowder recipe… good with leftover ham too… I’m sure any sausage (if you like sausage) I woukd think if shrimp were expensive for your budget any mild white fish… I’ve actually used the extremely tiny salad shrimp for chowders… as they go on sale quite regularly here… thanks for this video… I love buying ugly produce… I’m not perfect why should my produce need to be????
"Slap Ya Mama" (can you believe that's actually a successful name?!) is a great alternative to tabasco sauce. Not to be carelessly used. Comes in liquid and powder forms. It, sirracha and franks are always in our pantry.
so good it'll make you wanna slap yo mama😂.. picked up some in the quarter before it became national while visiting family in New Orleans... lil more kick than Tony's
You’re joking?? Correct?? Prawns might not ever be on the table for Passover. Prawns, shrimp, lobster, crab, oysters and other shellfish are prohibited for observant Jews because: A) They don’t without scales, (a key requirement for kosher seafood.) and B)The Torah specifically prohibits the consumption of aquatic animals without fins and scales. (Leviticus 11:9-12). Respectfully, W.S.
Since the original Cajuns came from Canada (and France before that), I wonder if you've looked into the relationship between Cajun cooking and Canadian or French Canadian cooking.
If you can find a kosher store, or a store near you that sells kosher items, you might consider breakfast beef strips A/K/A kosher beef "bacon". Or try Al Safa’s Halal Hickory Smoked Breakfast Beef Strips. Respectfully, W.S.
If you can find a kosher store, or a store near you sells kosher items, you might consider breakfast beef strips A/K/A kosher beef "bacon". Or try Al Safa’s Halal Hickory Smoked Breakfast Beef Strips. Respectfully, W.S.
I'm not going to read all the comments to find out of if someone else pointed out that "Cajun" is a corruption of "Acadian" which is itself another way of saying "Canadian." Interesting since you are a Canadian cook making a Cajunish dish.
Hmmmm...living without a kitchen right now....single pot recipe is very enticing...biggest issue is that I'm the only one why eats seafood!!! - whole pot for me over a few days???
I want to tell you how much you impact people's lives. My ex-wife died this week (the week the video was released). We could only discuss limited things with each other; even our shared children were off topic. Yet, she loved your videos (as I do), and especially the "what's on sale" ones . There were several reasons for that: she was a young child of old parents who had lived through the Great Depression themselves: she had some lean times in her own life; and she appreciated the challenge of making something delicious by using the right, simple technique. We frequently had text or email exchanges about your episodes. She loved gauging how a recipe turned out by Glen's initial reaction. She loved Julie's reactions even more - her name was also Julie, yes, with the nickname of Jules or Jewels. Because of chronic health issues, her activities in life were limited, but she could cook and could spend time with quality cooking videos. THANK YOU for the ways you made her life better, and make all our lives better.
I'm very sorry for your loss. I hope she rests in peace.
Sorry for the passing of your ex. Hope you find some peace
I would suggest a tablespoon of your spice on the shrimp as they fry. Give them more flavor and letting the spices bloom in the fat will impart more flavor overall. Then add the remainder of the spice to the liquid.
or the shrimp can stand on their own… its one of those things
I was making a pie crust yesterday and was worried I added too much water but I remembered Glen saying it'll be just fine and I was able to rally 😂
The best part of Cajun cooking is eating it. The second best part is listening (or, reading!) every single person's certain knowledge that you're not doing it right.
I like that Glenn is a cheapskate, too 😁. He always encourages us to use alternative ingredients to suit our taste buds and budgets.
Im the nut that uses saffron all the time and my family tells me to slow down on it probably spend a few grand a year on saffron
I don't think he's a cheapskate, but we know that the only way to make a small fortune in aviation, is to start with a large one!! (airplanes aren't cheap hobbies!!) but agree with you as far as alternate ingredients. I love that he encourages one to "make it the way YOU like it!!"
The history lesson is as fascinating as the food.
Great video. ❤
You could also add sausage bits or slices.
The last 3 hot links...
😊
Ahhh…andouille or a spicy sausage..
@@wendelynyoung8609YES! Spicy always wins for me and sausage goes with everything! Lol
Visually... I think the yellow peppers look great, better than green would.
Red peppers would look awesome in this dish though!
I recommend Cholula brand hot sauce, this is less spicy hot but the flavor is wonderful. Thanks for the great soup suggestions.
Can you freeze it right before you add the cream? I would love to hear more about the Cajun Creole divide.
Landlocked my whole life and never been a big shrimp lover but I would inhale a big bowl of that chowder.
I like the idea of partial cooking of the shrimp in bacon fat. I imagine it would give the shrimp more depth of flavor😊
I'm thinking adding the spices when sauteeing the onion & celery would also be a good idea since some of those spices release their flavors better in fat than in water-based liquids.
As someone who needs to buy specialty milk products due to dietary restrictions (I can find actual milk and butter that I can have these days, but cream is still not really available to me), I really appreciate that you mention that using just milk will work fine. I have worked out through trial and error where I can get away with milk and where I need to try adding extra butter or something, but some of those experiments weren't the best, so it's very nice of you to save people from having to make them.
I know it's a bit more gimmicky than you normally go for, but have you considered doing something where you grab a FlashFood box and then try to make sure you are able to use everything up before it's too late? It's a nice intersection of your frugal recipes and the good advice you have on what can just be stuck in the freezer.
I love, What Was On Sale at The Grocery Store!
A definite winner - this joins other Glen & Friends recipes in my meal rotation file. A big thank you.
Looks perfect for this time of year. I'm definitely going to make this chowder this week. Simple and good. Will buy ingredients on Monday (my grocery shopping day) -- maybe shrimp but maybe some other seafood depending on what's on sale.
I just made this for dinner and we both love it. Thanks for the recipe and thank you for this channel, which I enjoy greatly. Have a wonderful Christmas
I'm a Cajun kid from California lol grandparents were from Nola... I ain't mad at this 😂
Born, raised, and still living in Louisiana. The soup looks great. I do appreciate the history lesson and it makes me want to dive into knowing more. I'm creole and want to know more about the differences in both creole and cajun cooking.
I'm glad I'm not the only one who is not on the Siracha bandwagon; it is far too sweet for me * shuddering *. I imagine that a few pinches of cayenne pepper would raise this chowder to whatever heat level gives you joy.
I was wondering what I would do with the bag of frozen shrimp in my freezer. This will be perfect!
Thanks.
Glen, if you're not a big fan of Sriracha, you might try Sriraja Panich. I watched a video that was ostensibly searching for the origins of sriracha. Sriraja Panich seems to have originated in Thailand, and is perhaps the original sauce that gave rise to the Red Rooster sauce we all know. It's a bit milder, more garlicky, and just a touch sweet(er). It's become my new favorite.
I also found it at a Grocery Outlet store, the very day after watching that video, never having heard of it before. When the Universe sends a message, it's sometimes worth listening!
I've made your corn chowder from 2 years ago many times.. it is beyond delish!!! Will definitely give this a try!
Old Bay. 🥰
Great video Glen. My favourite is Louisiana's Pure Crystal Hot Sauce. Have a wonderful weekend
I have 9 different hot sauces (10 if you count siracha); none of which is Tabasco. Tabasco is capsaicin & vinegar- not much else in way of flavor. From my south Louisiana days, I know the locals generally go w/ Crystal hot sauce. Also, creole food was more the city food; cajun more the country food, but yes over time the lines have blurred. One thing though- you rarely find tomatoes in cajun dishes, while they are common in creole.
Off the top of my head, I was thinking that it was the difference between how Grandma Katherine cooked, and how Aunt Pinky cooked. The use of file powder in one but not the other, and celery versus carrots. I'm sure there's more, but that's my take.
That take on creole and cajun food is actually wrong. Lol
In Oz* the supermarket Woolworths sell pre packed “the odd bunch” fruit & vegies. They are sold at discount because they aren’t perfect in shape or may have a blemish.
*Australia
I just made this and the bacon takes this over the top. Delicious! Like you say, I used the method because I didn’t have the same amount you indicated for the shrimp or corn (although I thought I did) but it was still a winner in my opinion!
Lets hear it for Cajun-ish !!! And I have all the spices in by cabinet to mix up
I watch Dale Calder's channel over on Campbello Island. He uses evaporated milk in his fish chowders. I think that's very common there.
Just an idea...if you don't like the fat try subbing in evaporated milk for heavy cream, the increase in milk protein thru evaporation gives am good consistency and won't scorch like whole milk. Thanks to Kenji at Serious Eats for the idea.
I love evaporated milk in anything sweet but I'm trying to figure out how it would taste in something savory. OTOH, my mother used evaporated milk in her macaroni and cheese and that was delicious (while she was not a good cook, some of her dishes were memorable).
Still a fair amount of fat in evaporated milk but less than what's in half-and-half and much less than what's in heavy cream, of course.
I think I'm going to try this! (and I'm a fellow Kenji fan)
@@TamarLitvot evaporated milk is often confused with sweetened condensed milk
@@laboulesdebleu8335 I definitely know the difference. Evaporated milk (not condensed) was a staple in our house when I was a kid. My mother made hot chocolate (using her own homemade chocolate syrup) and added evaporated milk to the pot to make it richer. She never bought cream or half-and-half. Evaporated milk was our cream.
I never had any condensed milk in my house until I was in my 30s when I found out about the technique of making dulce de leche by boiling the can. I was so taken with that idea that I ran out and bought a can and tried it. It's so delicious!
I'll be making this on Christmas Eve, for trail weary hikers. I use cream for soups because milk protein creates that annoying skin on the surface that nobody in my family will eat...well, the cats maybe.
Couldn't help but check the comments to see if a Frank's vs. sriracha war had started. Nice to see everyone being polite (so far). We went for a couple of months where sriracha was nowhere to be found, so I bought a bottle of Frank's Original to fill the gap, and I must confess that I don't like it nearly as much. We still can't get the "rooster" version of sriracha from California, but we can get "eagle" and "angel" variants from Thailand (the bottles are basically identical except for the picture). Fingers crossed…
lol! I was looking for the same reactions :) For me? Franks (with molasses) for wings, Chalula for eggs, crystal for Gumbo, schiracha for fresh fruit (melons and magoes, it's amazing), and Tobasco for EVERYTHING...:)
I recently rediscovered Tabasco....tasty
Happy to have the recipe for Cajun-ish Blend. Chowder looks good, too. 🙂
Yum. Thanks.
Fresh baguette with this ummmmm thanks Glen
Your proposal to use salmon reminds me of Finnish Salmon Soup which also uses potatoes though it isn't quite a chowder.
Two things I would need if stranded on a desert island, Gold Bond powder and Tobasco! I have a sore throat or feel nauseated I take a teaspoon of Tobasco and Voila works like a charm. 🤣
to quote Dan Akroyd...."on everything but ice cream:...of course, I haven't' tried that yet...
I'm enjoying a bowl of Cajun-ish Shrimp Chowder as I write. Had a bag of shrimp in the freezer that needed a home. Thanks for a great recipe. Easy to prepare, and lots of flavor. I keep Tabasco in the house for eggs and chicken. The chowder doesn't really need it. The cayenne hit the spot for me. Maybe next time I'll try making shrimp stock with the shells?...?
Tabasco would be great in it
I enjoy your show Glen. I like your approach to frugality cooking. “Frugality” is my new word followed by action for 2024. Hopefully it will continue beyond. Seasons Greetings to you, Julie & families.
Glen: Thank you for saying that this dish could be made with fish. This chowder looks amazingly like the multi fish cholent my grandmother used to make. Pork and shellfish were never on her menu. But fish with fins and scales is pareve (neutral). So whatever fish might be on sale at the fishmonger might be the base of her Sabbath cholent.. She too knew and practiced the art of frugal cooking. As a kid, I remember chucks of fish “swimming” in cream, butter, thickened with beurre manié, flavored with her seasonings, vegetables, potatoes or sometimes rice or paasta. It was the best. Respectfully, W.S.
Going for breakfast sausage in this mix as there is a package yelling at me from the freezer😅
I am pulling some frozen shrimp out of the freezer later this weekend! This is going to get made asap!
We do this recipe with cream of corn, love the Cajun spice mix
Definitely saved! Making a seafood chowder is one of the things that I want to do after christmas when I have a little more time.
Very comforting
I like using evaporated milk in chowders.
Franks is great! Mix it with Mayo. It’s great on steak sandwiches. I highly recommend it.
Looks delicious
A few months ago Glen talked about a stand mixer paddle a viewer sent him and how much he liked it. Anyone remember the info on that paddle? Thanks!
Google "beater blade"
oh this looks yummy!
One thing I would change about your Cajun-ish spice is I would add thyme to it because thyme to me is that key flavor in most Cajun dishes
I just found to tonight’s dinner. Oh yum…..
Going to make this with crawfish!
At first I was confused why they'd have you make so much of the spice blend when you ultimately only use 2t of it in the recipe (more to taste of course) but now I realize you can use the rest of it when you make the Cajunish Hot Dog Chowder!
Have you guys ever had Hurt Berry Farm hot sauce out of Ontario? It is SPECTACULAR! Like fine dining level hot sauce.
Shellfish does unhappy things to my intestines, so I will try the Hot Dog version.
The only Hot Sauce I have in my house right now is Cholula.
That sounds like a great combo!
I remember the hot dog soup!
Looks delicious. For ease of eating…and consideration of others’ needs (age, ability), I would cut the shrimp in half or thirds before frying and of course, cut the time accordingly.
Cholula Hot Sauce!
that looks yum-e! 😋i'll keep the shrimp thanks...no hot dogs for me in soup or any form...nope! 🤢
Looks great, gonna have to try it!
I want to reach in and snag a bowl it looks so good. I would like to know more about the differences between Creole and Cajun food than what my little Cajun cookbook tells me.
Glen, which store has the imperfect veg? I’m in Toronto and would be happy to buy there!
Glen replied to another comment. He said that he gets them at "Loblaws (Supercentre)". Not sure if he means "[Real Canadian] Superstore"; Google Maps shows several of them in his area.
I think it’s Loblaws
@@lynnjasen9727 Thank you! Nearest to us is on Queen so we'll have a look!
Sausage is a pretty common addition to cajun seafood boils, so a hotdog isn't that far off especially considering if cost is a factor
Creole always has the celery, onion and bell peppers. Does Cajun start off that way too? Im not Cajun, family from TN, my job was to prep celery bell peppers, onion and garlic. My parents and that generation have passed, so there’s no one to ask.
Cajuns are in the bayou, can they grow the veggies for the veggie trinity? 🤷🏾♀️
It’s a basic chowder recipe… good with leftover ham too… I’m sure any sausage (if you like sausage) I woukd think if shrimp were expensive for your budget any mild white fish… I’ve actually used the extremely tiny salad shrimp for chowders… as they go on sale quite regularly here… thanks for this video… I love buying ugly produce… I’m not perfect why should my produce need to be????
I'm betting this would be delicious with coconut cream
I’ve used a can of coconut milk instead of cream and it works just fine!
You can keep the hot sauce(it stinks to me), Frank's red hot isn't bad but give me that Siracha!!!! ;).. Looks good!!! Thanks for sharing!
"Slap Ya Mama" (can you believe that's actually a successful name?!) is a great alternative to tabasco sauce. Not to be carelessly used. Comes in liquid and powder forms. It, sirracha and franks are always in our pantry.
so good it'll make you wanna slap yo mama😂.. picked up some in the quarter before it became national while visiting family in New Orleans... lil more kick than Tony's
Swap the oregano for thyme for a more authentic blend.
@@jaycarver4886Hate Thyme, smells like an old basement and tastes horrible. 😉
This would be great for Passover.
You’re joking?? Correct?? Prawns might not ever be on the table for Passover. Prawns, shrimp, lobster, crab, oysters and other shellfish are prohibited for observant Jews because: A) They don’t without scales, (a key requirement for kosher seafood.) and B)The Torah specifically prohibits the consumption of aquatic animals without fins and scales. (Leviticus 11:9-12). Respectfully, W.S.
That looks really good, and I’m sure you know this and I know you don’t often care, but how come you don’t use shrimp stock instead of chicken stock?
Need a video on Cajun vs creole history in food and their combination
Glen, you should add an overhead pot cam.
If your shrimp come with shells, make stock with them and that stock could work even better than chicken stock in this recipe.
That looks SUPER good! I'm pretty sure I know what's for dinner this evening.
Since the original Cajuns came from Canada (and France before that), I wonder if you've looked into the relationship between Cajun cooking and Canadian or French Canadian cooking.
Bam
St. Davids Peppers are just the best! Even the ugly ones!
I thought it was the only one who doesn't like Sriracha. My son in law buys it by the case
Justin Wilson did more to spread Cajun cooking them Emeril, "I guarantee".
Anyone have any recommendations for a substitute for bacon? Pork does not agree with me.
If you can find a kosher store, or a store near you that sells kosher items, you might consider breakfast beef strips A/K/A kosher beef "bacon". Or try Al Safa’s Halal Hickory Smoked Breakfast Beef Strips. Respectfully, W.S.
any ideas for an alternative to bacon ? not a meat eater
If you can find a kosher store, or a store near you sells kosher items, you might consider breakfast beef strips A/K/A kosher beef "bacon". Or try Al Safa’s Halal Hickory Smoked Breakfast Beef Strips. Respectfully, W.S.
I think what Glen is saying is he used Cajureolen spice.
I'm not going to read all the comments to find out of if someone else pointed out that "Cajun" is a corruption of "Acadian" which is itself another way of saying "Canadian." Interesting since you are a Canadian cook making a Cajunish dish.
Hmmmm...living without a kitchen right now....single pot recipe is very enticing...biggest issue is that I'm the only one why eats seafood!!! - whole pot for me over a few days???
What do use in your blood Mary's hot sauce?
Tobasco...the obvious answer...lol
REAL Sriracha is great! Unfortunately most Americans only know Sriracha that is loaded with sugar which is really just spicy ketchup
Your favorite 🎉🎉 wiener soup❤️
Just needs some lemon
Is that ^ UA-cam summary AI-generated? ;-)
Is a "hot house" a "greenhouse" ? I apologize for my ignorance.
Yes
The store I eork at sells bacon fat/grease
Tobasco Sauce has become VERY expensive. I just get Frank's something else.
Lol. No snacking on the shrimp.
!algorithm!
I think I'd rath4er use chicken.
I’m glad someone else doesn’t like sriracha.