Thanks,
I love all kinds of food. I am really good at the BBQ. I like to get creative.
Hey @CraigC ,
Thanks - Sounds good do you have roots from Louisiana? Do you make Red Beans and rice, with the tasso?
It is IMPOSSIBLE for me to read this without imagining a thick LOOZIANA accent that gets thicker from the start of the paragraph to the end.Went to LA back in the '70's for a commercial diving job and fell in love with Cajun and Creole cuisine. I make andouille (which is what we use for red beans and rice), tasso, boudin and chaurice. Tasso is usually used in jambalaya and other dishes. If they still get some in next week (Restaurant Depot), I'll do another crawfish boil before the river crawfish are done. Our granddaughters are 1/2 Cajun. Also a big seafood fan.
Where do you live? @detroitdad is also in Michigan.I am really enjoying the forum so far. Hey @The Late Night Gourmet you are close to me.
Great location: close enough to the city to get there in a reasonable amount of time, but far enough away that you don't have to pay $40 a day to park. Chicago is one of the great cities of the world, and culinary reasons are only part of the reason why.I live about 20 miles West of down town Chicago.