To all my customers and friends on Delcampe.I am very sorry for delays of your orders.This being that at the moment I`m on business in Thailand .I will arrive back home on the 040708, and I will ship all orders thst have been paid hopefully on the following Monday.Best Regards Bobplusdog.

hey bdog,
no need to apologize. you have your 'vacation' symbol in place to let your friends and customers know you are unavailable for a time. so enjoy the time in thailand, but watch what you eat or it might eat you.

amities,
cajunsr.

Cajjy, loving the food especially the lobsters and king prawns with fried rice ( I`ve forgotten what potatoes are) and the Singa beer is nice but after a few all the women are beautiful but don`t worry I put my banana skin on and because its ending soon.Take all and remember to look up Bobplusdog Store.

bonjour bdog,
yes, i heard from one of my army captains who was in vietnam about them asian lobsters. they are huge and the so are the prawns. i'm sure i could cook them up cajun style in a good spicy jambalaya. now that's some good eatin'. donna made up a super good peach cobbler last night from my aunt millie's cajun recipe. she cooked in my mom's dutch oven. it came out so good. had some vanilla ice cream with it, to die for. you guys don't know what you are missing not coming to visit ol' cajun if you want some good cooking. take care ol' buddy and a safe journey home.

amities et a bientot,
cajunsr.

This is not strictly relevant to delcampe, but what makes you think cobblers (cobblers !) are a Cajun delicacy that we don't have in England ?

Are you trying to sabotage our reputation ?

We have vanilla icecream in Europe too, believe it or not, although admittedly the vanilla comes from Madagascar and Mauritius (if it's real).

I believe they have Dutch ovens in the Netherlands.

Rogermo

bonsoir rogermo,
i do believe someone is a bit jealous he was not invited to dinner. it is not the fact we have all these 'european' things in america, but then we cajuns are descendants of europeans and many others who immigrated to these shores. but to fuse them into the culnary artistries of cajun cooking, well, it just makes them taste a little bit better. and yes, to have the original ingredients does make for the best tastes esp. ice cream. i actually prefer some homemade ice cream as to the store bought. and donna did use fresh peaches for the cobbler and all other fresh ingredients from a homemade recipe. the dutch oven just made it come out crunchier on the crust. and so good in the middle. the next one will be made with a mixture of half white sugar / half brown sugar to give it a carmalized taste. now that is a cajun's way of doing things. yummmmm.

amities,
cajunsr.

I still don't see that eating peaches or vanilla ice-cream is dependent on being of mixed descent with lashings of French. This is in danger of becoming racist.

Actually, brown sugar (like ginger) is used far more in England than in France.

Un bon week à vous.
Amitiés,

Rogermo

bonjour rogermo,
much like the mixing of white and brown sugars, we cajun french have our blends too, our creole cousins. and the french have blended with many races around the world. my own grandchildren are half filipino. and their mother a joy to have, esp. her cooking. and such is england these days, yes? and i am sure you enjoy repasts of differing cultures, but perhaps not blended like we cajuns.

un bonne WE a vous aussi.

amities,
cajunsr.

But eating peaches and vanilla icecream, I must insist, has got nothing to do with the blending of different races and cultures.

As for brown sugar, it's as English as tea (although it's used in coffee, never tea, and in a big variety of confectionery, cakes, and other cooking). It goes right back to the original ownership of plantations, and indeed to the introduction of new crops to different parts of the world, by British entrepreneurs.

We have also used for centuries a lot of golden syrup ("partially inverted refiners' syrup" if you read the small print on the tin). This has got nothing whatever to do with an influx of Polish immigrants or any other immigrants.

Je vous souhaite une très bonne journée.
Rogermo

bonjour rogermo,
i believe you have missed my point entirely. it is the cajun recipes that are the blend of differing races and cultures as we are. our jambalaya is a variation of the spanish paella. the gumbo a variation of the french soups. there is spanish, american indian, french, irish, german, black, and many other cultures including the recent asian influx that are influencing cajun cooking and vice versa. i think it is wonderful how the world of cooking combines to make peace with one's appetite. if only the diplomats could learn this secret, there might not be any wars.

amities,
cajunsr.