blackening myth?

Author
Texicana
Cheeseburger
  • Total Posts : 185
  • Joined: 2003/07/19 20:15:00
  • Location: Ashland, KY
  • Status: offline
2003/07/28 15:14:10 (permalink)

blackening myth?

Alright I have an online friend I just love to prove wrong. He stated that the blackening trend started when cooks kept burning fish that was eventually just sent out and termed blackened. I dunno you guys, he may be right, but that just sounds like he doesn't know what he's talking about to me. All comments are welcome!
#1

7 Replies Related Threads

    meowzart
    Double Cheeseburger
    • Total Posts : 773
    • Joined: 2001/03/28 17:31:00
    • Location: Laurel, MD
    • Status: offline
    RE: blackening myth? 2003/07/28 15:52:05 (permalink)
    Hey Texicana,

    Check out the definition of "blackened" from "The Food Lover's Companion." Their etymology is definitely different than your friend's explanation!
    http://eat.epicurious.com/dictionary/food/index.ssf?TERM=blackened

    Enjoy proving him wrong!

    Meowzart
    #2
    Texicana
    Cheeseburger
    • Total Posts : 185
    • Joined: 2003/07/19 20:15:00
    • Location: Ashland, KY
    • Status: offline
    RE: blackening myth? 2003/07/28 15:53:55 (permalink)
    Woohoo! I love it when I can be right about something, it happens so rarely Many thanks Meowzart!
    #3
    VibrationGuy
    Cheeseburger
    • Total Posts : 229
    • Joined: 2002/12/07 16:32:00
    • Location: Seattle, WA
    • Status: offline
    RE: blackening myth? 2003/07/29 00:16:50 (permalink)
    One key to making blackening work is a generous helping of fat. Good blackened redfish is no accident.

    Eric
    #4
    Texicana
    Cheeseburger
    • Total Posts : 185
    • Joined: 2003/07/19 20:15:00
    • Location: Ashland, KY
    • Status: offline
    RE: blackening myth? 2003/07/29 07:52:00 (permalink)
    Thanks Eric, I now have my ammunition in the battle of the smart@sses I was pretty sure the whole blackening thing was credited to Prudhomme, but I wanted to run it by the pros here first Actually I've never had a good blackened dish.

    Rosie aka Texie
    #5
    scbuzz
    Double Cheeseburger
    • Total Posts : 844
    • Joined: 2003/03/07 08:23:00
    • Location: Sumter, SC
    • Status: offline
    RE: blackening myth? 2003/07/29 08:06:16 (permalink)
    Blackened redfish is great, in fact any blackened fish is great !! I have even had blackened prime rib !! That's pretty good too !


    speaking of Prudhomme, is he still an active chef ?? I heard somewhere he had retired, but I am not sure where I heard it !
    #6
    Hillbilly
    Double Cheeseburger
    • Total Posts : 992
    • Joined: 2001/08/09 17:06:00
    • Location: North Wilkesboro, NC
    • Status: offline
    RE: blackening myth? 2003/07/29 08:45:00 (permalink)
    Blackening was just a method to make a "trash fish" edible.
    #7
    Texicana
    Cheeseburger
    • Total Posts : 185
    • Joined: 2003/07/19 20:15:00
    • Location: Ashland, KY
    • Status: offline
    RE: blackening myth? 2003/07/29 08:58:18 (permalink)
    Hillbilly, you have a point. And wasn't it sad that redfish became endangered because of that trend? Croakers are just as good, if you ask me.

    Scbuzz I do remember Prudhomme's wife and business partner K passed away some years ago, and Chef Paul lost a huge amount of weight soon after. He looks great, but I don't know if he still works as a chef.
    #8
    Jump to:
    © 2014 APG vNext Trial Version 5.1