Why is he always sitting? Does he have a disability that prevents
standing/walking? Thanks

On Jan 6, 5:20*pm, (Robert The Pimp) wrote:
> Why is he always sitting? *Does he have a disability that prevents
> standing/walking? *Thanks


He used to be extremely heavy and I think his knees are shot. In his
defense, I have tried some of his recipes and am willing to defend and
even celebrate his heaviness on that basis alone. The guy is
incredible.

On Jan 6, 3:32*pm, Christopher Helms > wrote:
> On Jan 6, 5:20*pm, (Robert The Pimp) wrote:
>
> > Why is he always sitting? *Does he have a disability that prevents
> > standing/walking? *Thanks
>
> He used to be extremely heavy and I think his knees are shot. In his
> defense, I have tried some of his recipes and am willing to defend and
> even celebrate his heaviness on that basis alone. The guy is
> incredible.


Interestingly, I was considering getting a nice stool with wheels, so
I could whip around my kitchen between stove, sink, counters and the
table. My knees are just fine, but think it would be cool. I'd like
one 26" tall from floor to the top of the seat. Unfortunately, it's
not a usual height found.

I agree - Prudhomme is one of the great cooks. What are some of your
favorite recipes of his?

Myrl Jeffcoat

On Jan 6, 7:45*pm, Myrl Jeffcoat > wrote:
> On Jan 6, 3:32*pm, Christopher Helms > wrote:
>
> > On Jan 6, 5:20*pm, (Robert The Pimp) wrote:
>
> > > Why is he always sitting? *Does he have a disability that prevents
> > > standing/walking? *Thanks
>
> > He used to be extremely heavy and I think his knees are shot. In his
> > defense, I have tried some of his recipes and am willing to defend and
> > even celebrate his heaviness on that basis alone. The guy is
> > incredible.
>
> Interestingly, I was considering getting a nice stool with wheels, so
> I could whip around my kitchen between stove, sink, counters and the
> table. *My knees are just fine, but think it would be cool. *I'd like
> one 26" tall from floor to the top of the seat. *Unfortunately, it's
> not a usual height found.
>
> I agree - Prudhomme is one of the great cooks. *What are some of your
> favorite recipes of his?
>
> Myrl Jeffcoat


He had something called "cajun meat loaf" in one of his early cook
books that was excellent, as well as brabant potatoes. Also, he used
to have a section in the newspaper in the 80s and he had a barbecue
sauce recipe that was the best I've ever had. I lost it, but it was
perfect, as far as I was concerned. There was something else of his I
remember making that was good, too. Maybe mock turtle soup. His
recipes tend to use a ton of different ingredients and to me it's the
eighth wonder of the world that it all ends up working together
perfectly instead of being chaotic. Anyway, Prudhomme is a legend and
he deserves to be. He won't win any awards from The Heart Association
or Weight Watchers, but he has made a lot of people happy, that's for
sure.

On Sun, 6 Jan 2008 17:58:32 -0800 (PST), Christopher Helms
> wrote:

>On Jan 6, 7:45*pm, Myrl Jeffcoat > wrote:

>> I agree - Prudhomme is one of the great cooks. *What are some of your
>> favorite recipes of his?
>>
>> Myrl Jeffcoat
>
>
>He had something called "cajun meat loaf" in one of his early cook
>books that was excellent, as well as brabant potatoes.

I have made both of those and the meatloaf is one I go back to, time
and time again.

http://www.dianaskitchen.com/page/ground/cajun.htm

I have made the remoulade from his first book, the chicken etouffee,
one of the gumbos from his first book,and I forget what else. All
were spectacular. I have even made roux the fast way, from his
method.

And when I travel, his Louisiana Kitchen is one cookbook that always
goes with me.

Christine

On Jan 6, 6:06*pm, Christine Dabney > wrote:
> On Sun, 6 Jan 2008 17:58:32 -0800 (PST), Christopher Helms
>
> > wrote:
> >On Jan 6, 7:45*pm, Myrl Jeffcoat > wrote:
> >> I agree - Prudhomme is one of the great cooks. *What are some of your
> >> favorite recipes of his?
>
> >> Myrl Jeffcoat
>
> >He had something called "cajun meat loaf" in one of his early cook
> >books that was excellent, as well as brabant potatoes.
>
> I have made both of those and the meatloaf is one I go back to, time
> and time again.
>
> http://www.dianaskitchen.com/page/ground/cajun.htm
>
> I have made the remoulade from his first book, the chicken etouffee,
> one of the gumbos from his first book,and I forget what else. *All
> were spectacular. *I have even made roux the fast way, from his
> method.
>
> And when I travel, his Louisiana Kitchen is one cookbook that always
> goes with me.
>
> Christine


Thank you so much. . .I'm definitely going to try the cajun meat
loaf. I hate to admit it, but I'm not always one of the most "heart
healthy" cooks either.

"Robert The Pimp" > wrote in message
...
> Why is he always sitting? Does he have a disability that prevents
> standing/walking? Thanks

He's obese.

On Jan 6, 5:20 pm, (Robert The Pimp) wrote:
> Why is he always sitting? Does he have a disability that prevents
> standing/walking? Thanks

He's exhausted from his double life as Dom DeLuise.

On 2008-01-06 17:45:11 -0800, Myrl Jeffcoat > said:

> I agree - Prudhomme is one of the great cooks. What are some of your
> favorite recipes of his?
>

LOVE his Cajun Cornbread Dressing,,,

http://www.casagordita.com/cajuncornbreaddressing.htm


--
MaryMc

(remove the obvious to reply)

"Christine Dabney" > wrote in message
...
> I have made both of those and the meatloaf is one I go back to, time
> and time again.
>
> http://www.dianaskitchen.com/page/ground/cajun.htm
>
> I have made the remoulade from his first book, the chicken etouffee,
> one of the gumbos from his first book,and I forget what else. All
> were spectacular. I have even made roux the fast way, from his
> method.
>

> Christine



Please type and send all! ;-)))
Dee Dee

Thank you so much. . .I'm definitely going to try the cajun meat
loaf. I hate to admit it, but I'm not always one of the most "heart
healthy" cooks either.


I believe this is the fast roux Christine was mentioning.
http://www.chefpaul.com/recipes/making-a-roux.html
Dee Dee

Myrl Jeffcoat wrote:
> On Jan 6, 3:32 pm, Christopher Helms > wrote:
>> On Jan 6, 5:20 pm, (Robert The Pimp) wrote:
>>
>>> Why is he always sitting? Does he have a disability that prevents
>>> standing/walking? Thanks
>> He used to be extremely heavy and I think his knees are shot. In his
>> defense, I have tried some of his recipes and am willing to defend and
>> even celebrate his heaviness on that basis alone. The guy is
>> incredible.
>
>
> Interestingly, I was considering getting a nice stool with wheels, so
> I could whip around my kitchen between stove, sink, counters and the
> table. My knees are just fine, but think it would be cool. I'd like
> one 26" tall from floor to the top of the seat. Unfortunately, it's
> not a usual height found.
>
> I agree - Prudhomme is one of the great cooks. What are some of your
> favorite recipes of his?
>
> Myrl Jeffcoat

His cajun pork roast. Finely chopped green peppers, onion and celery
blended with red, white, and black pepper, and rubbed all over the roast
(and inside little pockets cut here and there). The three peppers work
to give a nice burn all along the taste buds. This is the recipe in my
book that has all the splotches on it--the true test of a well-loved recipe.

"Ozark Baby" > wrote in message
...
> On Sun, 6 Jan 2008 15:32:42 -0800 (PST), Christopher Helms
> > wrote:
>
>>On Jan 6, 5:20 pm, (Robert The Pimp) wrote:
>>> Why is he always sitting? Does he have a disability that prevents
>>> standing/walking? Thanks
>>
>>
>>He used to be extremely heavy and I think his knees are shot. In his
>>defense, I have tried some of his recipes and am willing to defend and
>>even celebrate his heaviness on that basis alone. The guy is
>>incredible.
>
> I so totally agree. I have two of his cookbooks.

About 15 years ago, my parent's group of friends in Atlanta would have a
monthly dinner party -- a kind of round robin type of thing where a
different couple would host each month and (of course) everyone would try to
out do each other. On this particular month, a woman named Corley (and
husband Bill) was to host. Corley was a former Miss Louisiana (back in the
later 60s/early 70s) and was going to make a complex Paul Prudomme meal from
one of his cook books. She had a question about one of the steps or
ingredients so she decided to call K Paul's restaurant and ask.

Her first call was early in the day and the person on the other end said
that they would have someone call her (Corley) back with the answer. About
two hours later the phone rang and lo and behold, it was Paul Prudhomme
himself that called back and gave her all the info she needed. That always
stuck in my mind and I'll always have respect for someone like that.

"Anne Greene" > wrote
>> I agree - Prudhomme is one of the great cooks. What are some of your
>> favorite recipes of his?
>>
>> Myrl Jeffcoat
>
> His cajun pork roast. Finely chopped green peppers, onion and celery
> blended with red, white, and black pepper, and rubbed all over the roast
> (and inside little pockets cut here and there). The three peppers work to
> give a nice burn all along the taste buds. This is the recipe in my book
> that has all the splotches on it--the true test of a well-loved recipe.

This is how I can tell which were my mother's favorites.

In rec.food.cooking charliekilo > wrote:
: "Ozark Baby" > wrote in message
: ...
: > On Sun, 6 Jan 2008 15:32:42 -0800 (PST), Christopher Helms
: > > wrote:
: >
: >>On Jan 6, 5:20 pm, (Robert The Pimp) wrote:
: >>> Why is he always sitting? Does he have a disability that prevents
: >>> standing/walking? Thanks
: >>
: >>
: >>He used to be extremely heavy and I think his knees are shot. In his
: >>defense, I have tried some of his recipes and am willing to defend and
: >>even celebrate his heaviness on that basis alone. The guy is
: >>incredible.
: >
: > I so totally agree. I have two of his cookbooks.

: About 15 years ago, my parent's group of friends in Atlanta would have a
: monthly dinner party -- a kind of round robin type of thing where a
: different couple would host each month and (of course) everyone would try to
: out do each other. On this particular month, a woman named Corley (and
: husband Bill) was to host. Corley was a former Miss Louisiana (back in the
: later 60s/early 70s) and was going to make a complex Paul Prudomme meal from
: one of his cook books. She had a question about one of the steps or
: ingredients so she decided to call K Paul's restaurant and ask.

: Her first call was early in the day and the person on the other end said
: that they would have someone call her (Corley) back with the answer. About
: two hours later the phone rang and lo and behold, it was Paul Prudhomme
: himself that called back and gave her all the info she needed. That always
: stuck in my mind and I'll always have respect for someone like that.


I met him in Albuquerque at the Fiery Foods show several years back and
had him autograph one of his cookbooks for me. One of the nicest guys
you could ever meet! He was very large then and sat on a stool all day. I
have 6 of his cookbooks and love every recipe I've tried from them!