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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Blackening spice or seasoning
What is the stuff made of? I've had blackened seafood and prime
rib often, but don't do it here at the house. What causes the charring besides a very hot pan or griddle? I tried Google and came up with nothing. -- Nonny Live a good and honorable life. Then when you get older and think back, you'll enjoy it a second time. |
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Blackening spice or seasoning
On Mon, 19 Oct 2009 13:47:48 -0700, "Nonny" > wrote:
>What is the stuff made of? I've had blackened seafood and prime >rib often, but don't do it here at the house. What causes the >charring besides a very hot pan or griddle? I tried Google and >came up with nothing. Go to: http://www.ci-no.com/print/blackenedprimerib.html http://www.cajuncrawfishpie.com/blac...h-recipes.html http://www.thatsmyhome.com/chickenco...ed-chicken.htm All Googled Gene "If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny" Thomas Jefferson |
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Blackening spice or seasoning
On Oct 19, 4:07*pm, Gene > wrote:
> On Mon, 19 Oct 2009 13:47:48 -0700, "Nonny" > wrote: > >What is the stuff made of? *I've had blackened seafood and prime > >rib often, but don't do it here at the house. *What causes the > >charring besides a very hot pan or griddle? *I tried Google and > >came up with nothing. > > Go to: > > http://www.ci-no.com/print/blackenedprimerib.html > > http://www.cajuncrawfishpie.com/blac...h-recipes.html > > http://www.thatsmyhome.com/chickenco...ed-chicken.htm > > All Googled > > Gene > Gene, most of those look pretty familiar. I've had good success with the usual formulas. Brings to mind an unconfirmed account of how Prudhomme came up with it. Prudhomme was working in a restaurant, and something ****ed him off. Royally. So, he went into the kitchen, found a cast iron pan and heated it on full throttle for about 15 minutes. He took a piece of meat or fish, and still all ****ed off; unceremoniously dumped everything in the pantry onto this piece of meat. Paprika, onion powder, garlic powder, herbs etc. Then he ladled it with butter, and heaved it all onto the now extremely hot iron pan. The rest, is history. True or not, I can't conceive of anyone planning on the method to this madness, and a subsequenty delightful outcome. Pierre BTW, if you blacken in the house, do it only if you've got a great exhaust system. You don't what to have to open every window in the house to let smoke out, especially if it's in Minnesota in the middle of January; like some people. <caugh>. (Yeah it was me, I confess. I didn't believe the recipe could do that. . .) |
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Blackening spice or seasoning
"Gene" > wrote in message ... > On Mon, 19 Oct 2009 13:47:48 -0700, "Nonny" > > wrote: > >>What is the stuff made of? I've had blackened seafood and prime >>rib often, but don't do it here at the house. What causes the >>charring besides a very hot pan or griddle? I tried Google and >>came up with nothing. > > Go to: > > http://www.ci-no.com/print/blackenedprimerib.html > > http://www.cajuncrawfishpie.com/blac...h-recipes.html > > http://www.thatsmyhome.com/chickenco...ed-chicken.htm > > All Googled Arrrrruuuuuggggghhhhhh. Maybe my Googler was busted or bent? Thanks for the information. It appears to me that it's just a basic spicy rub and the overheated pan or griddle is the key element. FWIW, I was curious enough over lunchtime to visit a grocery store and look at the list of ingredients for the two blackening spice mixes they had on the shelf. BOTH listed sugar as an ingredient. I wonder if that's a compromise between some person burning up a frying pan and getting something that's at least black. I can't see burned sugar as a substitute, though. Many thanks for the research and reply. -- Nonny Live a good and honorable life. Then when you get older and think back, you'll enjoy it a second time. |
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Blackening spice or seasoning
"Nonny" > wrote in message ... > What is the stuff made of? I've had blackened seafood and prime rib > often, but don't do it here at the house. What causes the charring > besides a very hot pan or griddle? I tried Google and came up with > nothing. > > -- > Nonny > > Not sure what you mean by "black". If it's cajun black it's made with a black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his signature dish I believe. Look at this article: http://www.nytimes.com/1987/04/01/ga...pagewanted=all Ed |
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Blackening spice or seasoning
Theron wrote:
> "Nonny" > wrote in message > ... > >>What is the stuff made of? I've had blackened seafood and prime rib >>often, but don't do it here at the house. What causes the charring >>besides a very hot pan or griddle? I tried Google and came up with >>nothing. >> >> > Not sure what you mean by "black". If it's cajun black it's made with a > black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his > signature dish I believe. Look at this article: > http://www.nytimes.com/1987/04/01/ga...pagewanted=all > Not sure? I don't see any ambiguity here. The only time I've ever seen the term used is when referring to the rub-with-spice-and-create-smoke-clouds technique. When has the term "blackened" specifically signified a dish that contains black roux? Can you show an example? It sure isn't in that article, which doesn't even have a blackened redfish recipe in it (amd it's blackened, not "blacked"). And no, blackened redfish does NOT contain black roux. Why? Cause it's not a darned stew. Jesus. -- Reg |
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Blackening spice or seasoning
On Mon, 19 Oct 2009 19:38:17 -0700, RegForte > wrote:
>Theron wrote: > >> "Nonny" > wrote in message >> ... >> >>>What is the stuff made of? I've had blackened seafood and prime rib >>>often, but don't do it here at the house. What causes the charring >>>besides a very hot pan or griddle? I tried Google and came up with >>>nothing. >>> >>> >> Not sure what you mean by "black". If it's cajun black it's made with a >> black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his >> signature dish I believe. Look at this article: >> http://www.nytimes.com/1987/04/01/ga...pagewanted=all >> > >Not sure? > >I don't see any ambiguity here. The only time I've ever seen the term used is >when referring to the rub-with-spice-and-create-smoke-clouds technique. > >When has the term "blackened" specifically signified a dish that contains black >roux? Can you show an example? > >It sure isn't in that article, which doesn't even have a blackened redfish >recipe in it (amd it's blackened, not "blacked"). > >And no, blackened redfish does NOT contain black roux. Why? Cause it's >not a darned stew. > >Jesus. That's why I didn't respond. I'm not taking the bait anymore. Gene "If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny" Thomas Jefferson |
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Blackening spice or seasoning
"Pierre" > wrote in message news:47c22fc3-0b0c-43b4-bb86- >BTW, if you blacken in the house, do it only if you've got a great >exhaust system. You don't what to have to open every window in the >house to let smoke out, especially if it's in Minnesota in the middle >of January; like some people. <caugh>. (Yeah it was me, I confess. I >didn't believe the recipe could do that. . .) Gas grill-side burner |
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Blackening spice or seasoning
Gene wrote:
> On Mon, 19 Oct 2009 19:38:17 -0700, RegForte > wrote: > >>Theron wrote: >> >>> >>>Not sure what you mean by "black". If it's cajun black it's made with a >>>black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his >>>signature dish I believe. Look at this article: >>>http://www.nytimes.com/1987/04/01/ga...pagewanted=all >>> >> >>Not sure? >> >>I don't see any ambiguity here. The only time I've ever seen the term used is >>when referring to the rub-with-spice-and-create-smoke-clouds technique. >> >>When has the term "blackened" specifically signified a dish that contains black >>roux? Can you show an example? >> >>It sure isn't in that article, which doesn't even have a blackened redfish >>recipe in it (amd it's blackened, not "blacked"). >> >>And no, blackened redfish does NOT contain black roux. Why? Cause it's >>not a darned stew. >> >>Jesus. > > > That's why I didn't respond. I'm not taking the bait anymore. > As the last holdout on this issue, I'm going to have to finally concede. I hereby cast my towel into the ring. > > "If people let government decide what foods they eat and what medicines they take, > their bodies will soon be in as sorry a state as are the souls of those who live > under tyranny" > Thomas Jefferson Both profound and timely -- Reg |
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Blackening spice or seasoning
"tom" > wrote in message ... > > "Pierre" > wrote in message > news:47c22fc3-0b0c-43b4-bb86- >>BTW, if you blacken in the house, do it only if you've got a >>great >>exhaust system. You don't what to have to open every window in >>the >>house to let smoke out, especially if it's in Minnesota in the >>middle >>of January; like some people. <caugh>. (Yeah it was me, I >>confess. I >>didn't believe the recipe could do that. . .) > > Gas grill-side burner > My first gas grill had no side burner- long, long ago. To pan fry things, like fish, I learned to cover the grates with aluminum foil, with a hole in it slightly larger than the frying pan. Later, this became a sheet of aluminum flashing with a similar hole. It worked swell. -- Nonny Live a good and honorable life. Then when you get older and think back, you'll enjoy it a second time. |
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Blackening spice or seasoning
On Mon, 19 Oct 2009 19:00:19 -0500, Theron > wrote:
> > "Nonny" > wrote in message > ... >> What is the stuff made of? I've had blackened seafood and prime rib >> often, but don't do it here at the house. What causes the charring >> besides a very hot pan or griddle? I tried Google and came up with >> nothing. >> >> -- >> Nonny >> >> > Not sure what you mean by "black". If it's cajun black it's made with a > black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his > signature dish I believe. Look at this article: > http://www.nytimes.com/1987/04/01/ga...pagewanted=all > > Ed > > This is just confusing and smell like a troll. "Plonk" -- //ceed |
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Blackening spice or seasoning
"Nunya Bidnits" > wrote in message ... > Pierre said: > >> BTW, if you blacken in the house, do it only if you've got a >> great >> exhaust system. You don't what to have to open every window in >> the >> house to let smoke out, especially if it's in Minnesota in the >> middle >> of January; like some people. <caugh>. (Yeah it was me, I >> confess. I >> didn't believe the recipe could do that. . .) > > What he said, and if there's a lot of heat in those spices, > breathing that > smoke will be a very unpleasant experience. That, and coping > with screaming > smoke detectors while trying not to overcook the fish... ;-) > > MartyB > Many folk might also consider doing blackening in a Teflon lined skillet. IIRC, there's a limit to what the coating can take. Feel free to correct me on that, but I think you can ruin a Teflon lined skillet with high temps. -- Nonny Live a good and honorable life. Then when you get older and think back, you'll enjoy it a second time. |
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Blackening spice or seasoning
On Tue, 20 Oct 2009 11:38:07 -0700, "Nonny" > wrote:
> >"Nunya Bidnits" > wrote in >message ... >> Pierre said: >> >>> BTW, if you blacken in the house, do it only if you've got a >>> great >>> exhaust system. You don't what to have to open every window in >>> the >>> house to let smoke out, especially if it's in Minnesota in the >>> middle >>> of January; like some people. <caugh>. (Yeah it was me, I >>> confess. I >>> didn't believe the recipe could do that. . .) >> >> What he said, and if there's a lot of heat in those spices, >> breathing that >> smoke will be a very unpleasant experience. That, and coping >> with screaming >> smoke detectors while trying not to overcook the fish... ;-) >> >> MartyB >> > >Many folk might also consider doing blackening in a Teflon lined >skillet. IIRC, there's a limit to what the coating can take. >Feel free to correct me on that, but I think you can ruin a Teflon >lined skillet with high temps. And it can be VERY toxic. Over heating will kill any bird you have in your home. Gene "If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny" Thomas Jefferson |
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Blackening spice or seasoning
Theron wrote:
> Not sure what you mean by "black". If it's cajun black it's made with a > black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his > signature dish I believe. Look at this article: > http://www.nytimes.com/1987/04/01/ga...pagewanted=all Have you lost your mind, Kent? Or are going the away of Kevin Wilson by diseminationg as much bullshit information as you can? So really, do you know you're full of shit or are you oblivious to it? =-sw |
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Blackening spice or seasoning
"Theron" > wrote in message ... > > "Nonny" > wrote in message > ... >> What is the stuff made of? I've had blackened seafood and prime rib >> often, but don't do it here at the house. What causes the charring >> besides a very hot pan or griddle? I tried Google and came up with >> nothing. >> >> -- >> Nonny >> >> > Not sure what you mean by "black". If it's cajun black it's made with a > black roux, conjured up by Paul Prudomme. Blacked Redfish is sort of his > signature dish I believe. Look at this article: > http://www.nytimes.com/1987/04/01/ga...pagewanted=all > > Ed > > I screwed up. I pulled out Paul Prudhomme's cookbook after I posted. Ed |
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Blackening spice or seasoning
"Sqwertz" > wrote in message ... > On Tue, 20 Oct 2009 15:28:12 -0700, Theron wrote: > >> I screwed up. I pulled out Paul Prudhomme's cookbook after I posted. > > That was 19 hours ago yet you waited to post. > > That makes you a troll. > > -sw > > To point out an error 19 hours following its posting is unfortunate. It's can't under any circumstances be considered a troll. Your comment above is an unquestionable troll. This comment is a troll. Don't bother to answer. |
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Blackening spice or seasoning
On Wed, 21 Oct 2009 12:24:09 -0500, Sqwertz >
wrote: > OK, I've had enough. Who wants to join me in a big round of <plonk>? > I'm buying the first 3 rounds. I already plonked, but I'm in on another round. -- //ceed |
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Blackening spice or seasoning
On Oct 21, 10:36*am, ceed > wrote:
> On Wed, 21 Oct 2009 12:24:09 -0500, Sqwertz > * > wrote: > > > OK, I've had enough. Who wants to join me in a big round of <plonk>? > > I'm buying the first 3 rounds. > > I already plonked, but I'm in on another round. > > -- > //ceed Am thinking he's plonked his own damn self, it's pretty obvious he doesn't read what he writes. |
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Blackening spice or seasoning
Tutall wrote:
> On Oct 21, 10:36 am, ceed > wrote: >> On Wed, 21 Oct 2009 12:24:09 -0500, Sqwertz > >> wrote: >> >>> OK, I've had enough. Who wants to join me in a big round of <plonk>? >>> I'm buying the first 3 rounds. >> >> I already plonked, but I'm in on another round. >> >> -- >> //ceed > > Am thinking he's plonked his own damn self, it's pretty obvious he > doesn't read what he writes. Kent will never figger out that those who have been around are no longer responding to him. I won't officially 'plonk' him....I reserve the right to entertain myself at his expense when I need to blow off some steam :-) |
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Blackening spice or seasoning
Sqwertz wrote:
> On Wed, 21 Oct 2009 09:48:25 -0700, Theron wrote: > >> To point out an error 19 hours following its posting is unfortunate. >> It's can't under any circumstances be considered a troll. Your >> comment above is an unquestionable troll. This comment is a troll. >> Don't bother to answer. > > OK, I've had enough. Who wants to join me in a big round of <plonk>? > I'm buying the first 3 rounds. Do semi-plonks count? |
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Blackening spice or seasoning
Sqwertz wrote:
> On Wed, 21 Oct 2009 09:48:25 -0700, Theron wrote: > >> To point out an error 19 hours following its posting is unfortunate. It's >> can't under any circumstances be considered a troll. Your comment above is >> an unquestionable troll. This comment is a troll. Don't bother to answer. > > OK, I've had enough. Who wants to join me in a big round of <plonk>? > I'm buying the first 3 rounds. > > -sw Thanks, but I've already got him in the bit-bucket and only see his nonsense when someone replies. However, I never refuse a drink MargW lurking and learning |
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Blackening spice or seasoning
On 21-Oct-2009, "Dave Bugg" > wrote: > Tutall wrote: > > On Oct 21, 10:36 am, ceed > wrote: > >> On Wed, 21 Oct 2009 12:24:09 -0500, Sqwertz > > >> wrote: > >> > >>> OK, I've had enough. Who wants to join me in a big round of <plonk>? > >>> I'm buying the first 3 rounds. > >> > >> I already plonked, but I'm in on another round. > >> > >> -- > >> //ceed > > > > Am thinking he's plonked his own damn self, it's pretty obvious he > > doesn't read what he writes. > > Kent will never figger out that those who have been around are no longer > responding to him. I won't officially 'plonk' him....I reserve the right > to > entertain myself at his expense when I need to blow off some steam :-) The problem with that Dave is that you're cluttering up the group with crap that no one else wants to see. Frankly, that puts you in the same category as Kent. -- Brick (Youth is wasted on young people) |
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Blackening spice or seasoning
Sqwertz wrote:
> On Wed, 21 Oct 2009 15:15:48 -0700, Dave Bugg wrote: > >> Kent will never figger out that those who have been around are no >> longer responding to him. I won't officially 'plonk' him....I >> reserve the right to entertain myself at his expense when I need to >> blow off some steam :-) > > That's how I felt a few times with a person or two in a group or two > (John Avignone and Jerry Sauk), but then I realized my own sanity > was suffering. I just try and laugh off when I see either. I'm in > the Usenet 12-step program now. My name is Dave, and I'm a troll taunter. |
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