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 blackening myth?

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Texicana

  • Total Posts: 185
  • Joined: 7/19/2003
  • Location: Ashland, KY
blackening myth? Mon, 07/28/03 3:14 PM (permalink)
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
    meowzart

    • Total Posts: 773
    • Joined: 3/28/2001
    • Location: Laurel, MD
    RE: blackening myth? Mon, 07/28/03 3:52 PM (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

      • Total Posts: 185
      • Joined: 7/19/2003
      • Location: Ashland, KY
      RE: blackening myth? Mon, 07/28/03 3:53 PM (permalink)
      Woohoo! I love it when I can be right about something, it happens so rarely Many thanks Meowzart!
       
      #3
        VibrationGuy

        • Total Posts: 229
        • Joined: 12/7/2002
        • Location: Seattle, WA
        RE: blackening myth? Tue, 07/29/03 12:16 AM (permalink)
        One key to making blackening work is a generous helping of fat. Good blackened redfish is no accident.

        Eric
         
        #4
          Texicana

          • Total Posts: 185
          • Joined: 7/19/2003
          • Location: Ashland, KY
          RE: blackening myth? Tue, 07/29/03 7:52 AM (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

            • Total Posts: 844
            • Joined: 3/7/2003
            • Location: Sumter, SC
            RE: blackening myth? Tue, 07/29/03 8:06 AM (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

              • Total Posts: 992
              • Joined: 8/9/2001
              • Location: North Wilkesboro, NC
              RE: blackening myth? Tue, 07/29/03 8:45 AM (permalink)
              Blackening was just a method to make a "trash fish" edible.
               
              #7
                Texicana

                • Total Posts: 185
                • Joined: 7/19/2003
                • Location: Ashland, KY
                RE: blackening myth? Tue, 07/29/03 8:58 AM (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
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