Creole Cooking-Definition

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[KREE-ohl] In the 18th century, the Spaniards governing New Orleans named all residents of European heritage Criollo. The name, which later became Creole, soon began to imply one of refined cultural background with an appreciation for an elegant lifestyle. Today, creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than Cajun cooking (Which uses prodigious amounts of pork fat.) Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the culinary “holy trinity” of chopped green peppers, onions and celery, and make generous use if FILE POWDER. Probably the most famous dish of Creole heritage is GUMBO.

Veggie Chili and Cornbread food porn

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Dinner tonight…

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Brioche; brioche molds – Definition

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[BREE-ohsh; bree-AHSH] This French creation is a light yeast bread rich with butter and eggs. the classic shape, called Brioche à tête , has a fluted base and a jaunty topknot. It also comes in the form of smalls buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necesary for the Brioche à tête. Brioche dough is also used to enclose foods such as sausage or  cheese.

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