I took a photo of you
May 6, 2017 19:58:22 #
taking a photo.
Usually do street in B&W but in this case would have missed the wonderful hair. Taken
at French Quarter Fest 2017. Suggest download.
Don
Usually do street in B&W but in this case would have missed the wonderful hair. Taken
at French Quarter Fest 2017. Suggest download.
Don
May 7, 2017 12:55:59 #
Retired fat guy with a camera
Loc: Colorado
She looks cold, what was the Temp, 60 - 70 degree's. Great shot.
May 7, 2017 14:59:19 #
May 7, 2017 16:36:13 #
Tommy, I was in a pair of shorts and a short sleeved shirt. Temp around m id 70's, very comfortable.
Thanks for your kind compliment.
Don
Thanks for your kind compliment.
Don
May 7, 2017 16:37:36 #
The hair color is what I noticed first Larry. I like to shoot most street images in B&W but in this case the hair would have been lost, needs to be in color.
Don
Don
May 7, 2017 17:28:07 #
Retired fat guy with a camera
Loc: Colorado
I will tell you this, for the true, once upon a long time ago, I was working in a refinery in Metairie. The temp fell to 40 degrees, it was rainy, I about froze my Yankee ass off. A bowl of seafood gumbo saved me from hypothermia.
I begged and pleaded,and finally wore down those Union Cajun pipefitters who took pity on me and gave the recipe.
I begged and pleaded,and finally wore down those Union Cajun pipefitters who took pity on me and gave the recipe.
May 7, 2017 18:56:00 #
Care to share that recipe Tommy? Cold and rainy is not a good combination in this area.
Don
Don
May 7, 2017 20:44:35 #
PAR4DCR wrote:
Care to share that recipe Tommy? Cold and rainy is not a good combination in this area.
Don
Don
I'd love to see the recipe also. In addition to photos, I love to cook. ...Larry
May 7, 2017 21:49:25 #
May 8, 2017 12:01:21 #
Retired fat guy with a camera
Loc: Colorado
In Cajun cooking there is the Holy Trinity, it is onion, celery and green pepper. Cajun cooks use it on just about everything, Well, maybe not on a bowl of Cheerio's but damn close.
Saute the trinity, I use about a cup of each, I add a 3/4 cloves of garlic. Set this aside
Next, is the most important part. Make a Roux. It takes time to do this right.
1 cup flour/ 1 cup vegetable oil. I use a cast iron skillet. medium heat. then you stir and stir and stir some more, until the roux is a dark brown. About 2 beers time. If it has any black specs, it is burnt, throw it away and start over. Some folks just use burning roux as a good excuse for drinking beer.
You can bake the flour to make a roux, but that's cheating. I am not going to tell you how to do that. If you must, google how.
Remember those little goodies you sauteed. When the roux is done, toss those in, It shuts down the cooking of the roux. Stir sone more.
In a big old pot, put in the roux. If you have fish stock use that if not, organic chicken stock works, I start off with 4 boxes. Stir the stock into the roux until blended, no lumps. You ever wonder how them Cajuns can wrestle those gators? It's because they got muscles from all the stirring you gotta do.
I like to add 2 good dark beers, if I have any left after making the roux. No Bud, no Coors, real beer. Think Guinness.
The seafood needs to be at least a pound each, more if you can afford it.
Shrimp
Lump crab. or whole crab, or any combo of both. some use lump and then toss in the claws.
Firm fish, cod or snapper works
Oysters if they don't freak ya out.
I hate bay leave but you can put them in, I dare ya.
Some Tony's, slap your mama, Cajun spice to taste.
Okra. again some people like it some don't, I use it in a sausage gumbo, but not in seafood.
Bring all this to a boil. turn down the hot, [fire] and let simmer for at least a hour.
Have a some file, ground up sassafras add just a little in your own bowl, to see if you like it.
Make a bunch of rice, pour the gumbo over it and then eat till you are silly.
Saute the trinity, I use about a cup of each, I add a 3/4 cloves of garlic. Set this aside
Next, is the most important part. Make a Roux. It takes time to do this right.
1 cup flour/ 1 cup vegetable oil. I use a cast iron skillet. medium heat. then you stir and stir and stir some more, until the roux is a dark brown. About 2 beers time. If it has any black specs, it is burnt, throw it away and start over. Some folks just use burning roux as a good excuse for drinking beer.
You can bake the flour to make a roux, but that's cheating. I am not going to tell you how to do that. If you must, google how.
Remember those little goodies you sauteed. When the roux is done, toss those in, It shuts down the cooking of the roux. Stir sone more.
In a big old pot, put in the roux. If you have fish stock use that if not, organic chicken stock works, I start off with 4 boxes. Stir the stock into the roux until blended, no lumps. You ever wonder how them Cajuns can wrestle those gators? It's because they got muscles from all the stirring you gotta do.
I like to add 2 good dark beers, if I have any left after making the roux. No Bud, no Coors, real beer. Think Guinness.
The seafood needs to be at least a pound each, more if you can afford it.
Shrimp
Lump crab. or whole crab, or any combo of both. some use lump and then toss in the claws.
Firm fish, cod or snapper works
Oysters if they don't freak ya out.
I hate bay leave but you can put them in, I dare ya.
Some Tony's, slap your mama, Cajun spice to taste.
Okra. again some people like it some don't, I use it in a sausage gumbo, but not in seafood.
Bring all this to a boil. turn down the hot, [fire] and let simmer for at least a hour.
Have a some file, ground up sassafras add just a little in your own bowl, to see if you like it.
Make a bunch of rice, pour the gumbo over it and then eat till you are silly.
May 8, 2017 19:01:18 #
truckster wrote:
You're right ... this one has to be in color!
Thanks trickster, I saw it the same way you did, color.
Don
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