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My Activity
Reviewed Homemade Andouille Sausage
"The flavor is authentic. I cold smoke Andouille for 6-8 hours with hickory & pecan. I bring internal sausage temp to 150 degrees as I would bacon. The combination of ingredients and proper smoke curing make authentic Andouille sausage. You won't need any cure if smoked slow and low enough. "
Reviewed Basic Waffle
"Chef Eclectic (below) just wanted everyone to know he/she has a "pastry school chef instructor!" Now you need to graduate from the real world with both honors and credentials!"
Reviewed Basic Waffle
"Chef Eclectic (below) just wants people to know he/she has a "pastry school chef instructor!" Now you need to graduate from the real world with both honors and credentials!"
Reviewed Crawfish Etouffee
"Layfayette, Thank you for your input. A lot of people don't know what a certain dish is. It's good to clarify what is and what ain't Creole cooking. Please post yours so we can learn about a good Etouffee. I think the Duh!!! was unnecessary but the rest needed to be said.
About Me
I've been cooking since I was 7 years old. I am 34. I've been in the industry since 1994. I compete in the Pro. KCBS Competion BBQ curcuit. I am very pasionate about food. I am interested in handcrafted food like sausage, bacon, bread, cheese ect.
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