I know this is not exactly the right forum for this, but your mention of cooking pig in a Cajun microwave oven brings to mind something I have thought of several times. You might know.
Back in the late 1950s or early-1960s, there was a little, round Cajun man that had a cooking show on PBS on Saturday mornings. He wore a funny, beat up hat, and he mostly cooked in a big black pot out of doors. He always added "just a little bit" of LA Hot Sauce to the pot, and then proceeded to dump in three or four bottles of the fiery stuff. (What we get today doesn't hold a candle to the heat the earlier recipe had.)
Do you know who I am talking about? I can't remember his name.
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