I seem to have sort of a virus or something and last night just HAD to go to
the store. I thought that I would just put on a pot of red beans today so I
wouldn't have to cook and spend time on my feet. I went to get a ham hock
and they were out. The butcher told me to use Tasso. I was too sick to
make many inquiries. Does anyone know precisely what this is? (If the
answer is really gross, don't share as it in the pot with red beans,
already). I seem to remember Emeril doing a show with it but lately Emeril
gets on my nerves and haven't paid too much attention to him. (Yes, Emeril,
we all know what the knobs on the front of the stove are for...... come up
with some new material).

j

"Julianne" > wrote in message
news:jw6tb.376$%b2.296@lakeread05...

> thought that I would just put on a pot of red beans today

>The butcher told me to use Tasso. I was too sick to
> make many inquiries. Does anyone know precisely what this is?

Tasso is marinated smoked pork. I've used it in red beans before. It's good
stuff. Shouldn't you be making the beans on Monday?

Here's a recipe:
http://www.jfolse.com/recipes/meats/pork31.htm

Do you live in Louisiana? I've never seen it anywhere else, not that I've
been everywhere else.

-Mike

"Julianne" > wrote in message
news:jw6tb.376$%b2.296@lakeread05...
> I seem to have sort of a virus or something and last night just HAD to go
to
> the store. I thought that I would just put on a pot of red beans today so
I
> wouldn't have to cook and spend time on my feet. I went to get a ham hock
> and they were out. The butcher told me to use Tasso. I was too sick to
> make many inquiries. Does anyone know precisely what this is? (If the
> answer is really gross, don't share as it in the pot with red beans,
> already). I seem to remember Emeril doing a show with it but lately
Emeril
> gets on my nerves and haven't paid too much attention to him. (Yes,
Emeril,
> we all know what the knobs on the front of the stove are for...... come up
> with some new material).
>
> j

Her you go, courtesy of Epicurious:

Dimitri


tasso
[TAH-soh; TA-soh]
Much to the disappointment of anyone who's tasted it, this Cajun specialty
is generally hard to find outside Louisiana. Tasso is a lean chunk of cured
pork (usually shoulder) or beef that's been richly seasoned with ingredients
such as red pepper, garlic, FILE POWDER and any of several other herbs or
spices, depending on the manufacturer. It's then smoked for about (again,
depending on the cook) 2 days. The result is a firm, smoky and flavorfully
tangy meat that is principally used for seasoning. Outside of Cajun country,
tasso is available in some specialty gourmet shops and by mail order. It can
be refrigerated, tightly wrapped, for up to a week. Though it's sometimes
referred to as tasso ham and is most often finely chopped and used (like
ham, PROSCIUTTO, PANCETTA or SALT PORK) to flavor foods such as beans, eggs
and pastas, the spicy-hot tasso most definitely isn't ham.


© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Mike Pearce" > wrote in message
news:nY6tb.1817$0K4.684@lakeread04...
> "Julianne" > wrote in message
> news:jw6tb.376$%b2.296@lakeread05...
>
> > thought that I would just put on a pot of red beans today
>
> >The butcher told me to use Tasso. I was too sick to
> > make many inquiries. Does anyone know precisely what this is?
>
> Tasso is marinated smoked pork. I've used it in red beans before. It's
good
> stuff. Shouldn't you be making the beans on Monday?
>
> Here's a recipe:
> http://www.jfolse.com/recipes/meats/pork31.htm
>
> Do you live in Louisiana? I've never seen it anywhere else, not that I've
> been everywhere else.
>
> -Mike

Yes, I do live in Louisiana. The Tasso, (1.39 for the package) is lending a
wonderful aroma to the kitchen BUT after washing my hands several times, I
still smell like a couchon de lait (pig roast).

I am cooking beans today because I do not feel well and it is a much better
choice than bringing in pizza, etc. for my kid and whoever else might show
up for dinner. In Lent, they are frequently made on Friday but with no meat
added. In addition to the tasso, depending on how I feel, I may add some
seasoned ground beef or sausage later in the day. Some folks serve boudin
on the side but that sort of defeats the purpose of a one dish meal! The
good thing about beans is that they are healthy and nutritious even without
the addition of extra protien.



>
>
>

"Dimitri" > wrote in message
. com...
>
>
> Her you go, courtesy of Epicurious:
>
> Dimitri
>
>
> tasso
> [TAH-soh; TA-soh]
> Much to the disappointment of anyone who's tasted it, this Cajun specialty
> is generally hard to find outside Louisiana. Tasso is a lean chunk of
cured
> pork (usually shoulder) or beef that's been richly seasoned with
ingredients
> such as red pepper, garlic, FILE POWDER and any of several other herbs or
> spices, depending on the manufacturer. It's then smoked for about (again,
> depending on the cook) 2 days. The result is a firm, smoky and flavorfully
> tangy meat that is principally used for seasoning. Outside of Cajun
country,
> tasso is available in some specialty gourmet shops and by mail order. It
can
> be refrigerated, tightly wrapped, for up to a week. Though it's sometimes
> referred to as tasso ham and is most often finely chopped and used (like
> ham, PROSCIUTTO, PANCETTA or SALT PORK) to flavor foods such as beans,
eggs
> and pastas, the spicy-hot tasso most definitely isn't ham.
>
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
Thanks. I don't mind the definition after all! I can attest to the fact
that it is very strong and probably not good for eating but I am anxious to
see what it might do for my red beans. I cut it large enough to easily
locate and remove closer to cooking time.

j
>

Julianne wrote:
>
> I seem to have sort of a virus or something and last night just HAD to go to
> the store. I thought that I would just put on a pot of red beans today so I
> wouldn't have to cook and spend time on my feet. I went to get a ham hock
> and they were out. The butcher told me to use Tasso. I was too sick to
> make many inquiries. Does anyone know precisely what this is? (If the
> answer is really gross, don't share as it in the pot with red beans,
> already). I seem to remember Emeril doing a show with it but lately Emeril
> gets on my nerves and haven't paid too much attention to him. (Yes, Emeril,
> we all know what the knobs on the front of the stove are for...... come up
> with some new material).
>
> j

Strips of lean pork that have been marinated and smoked. This is a basic cajun
seasoning.

You could have used a smoked pork shank. That is what I use when I make red
beans. It is not easy finding tasso in Miami.

I lived overseas coming up but I was born a cajun. In my family, there were
always the favorites such as Red Beans, oyster stuffing, etc. Those that
were not favorites of my immediate family were not often cooked. In fact, I
learned about Jambayla when I moved to Australia and we would regularly
visit with other transplanted Cajuns.

j

"Faye Killian" > wrote in message
...
> Julianne I'm very surprised that you living in Louisiana and didn't know
> what tasso was. What part of La are you from. I live in north louisiana
and
> we even have the stuff up here. My freezer is never without it. Wonderful
> stuff for seasoning. Hope you enjoy those beans and also that you get over
> that cold soon. I have been battleing one also all week and just haven't
> done any cooking. DH has taken over that job for now.
> Faye
>
>
> Julianne > wrote in message
> news97tb.379$%b2.372@lakeread05...
> >
> > Yes, I do live in Louisiana. The Tasso, (1.39 for the package) is
lending
> a
> > wonderful aroma to the kitchen BUT after washing my hands several times,
I
> > still smell like a couchon de lait (pig roast).
> >
> > I am cooking beans today because I do not feel well and it is a much
> better
> > choice than bringing in pizza, etc. for my kid and whoever else might
show
> > up for dinner. In Lent, they are frequently made on Friday but with no
> meat
> > added. In addition to the tasso, depending on how I feel, I may add
some
> > seasoned ground beef or sausage later in the day. Some folks serve
boudin
> > on the side but that sort of defeats the purpose of a one dish meal!
The
> > good thing about beans is that they are healthy and nutritious even
> without
> > the addition of extra protien.
>
>
>

Julianne I'm very surprised that you living in Louisiana and didn't know
what tasso was. What part of La are you from. I live in north louisiana and
we even have the stuff up here. My freezer is never without it. Wonderful
stuff for seasoning. Hope you enjoy those beans and also that you get over
that cold soon. I have been battleing one also all week and just haven't
done any cooking. DH has taken over that job for now.
Faye


Julianne > wrote in message
news97tb.379$%b2.372@lakeread05...
>
> Yes, I do live in Louisiana. The Tasso, (1.39 for the package) is lending
a
> wonderful aroma to the kitchen BUT after washing my hands several times, I
> still smell like a couchon de lait (pig roast).
>
> I am cooking beans today because I do not feel well and it is a much
better
> choice than bringing in pizza, etc. for my kid and whoever else might show
> up for dinner. In Lent, they are frequently made on Friday but with no
meat
> added. In addition to the tasso, depending on how I feel, I may add some
> seasoned ground beef or sausage later in the day. Some folks serve boudin
> on the side but that sort of defeats the purpose of a one dish meal! The
> good thing about beans is that they are healthy and nutritious even
without
> the addition of extra protien.

>I seem to have sort of a virus or something and last night just HAD to go to
>the store. I thought that I would just put on a pot of red beans today so I
>wouldn't have to cook and spend time on my feet. I went to get a ham hock
>and they were out. The butcher told me to use Tasso

I've always understood true TASSO to be smoked and spiced Hog Cheeks.


Nartker @ AOL.com

Nartker

"Julianne" wrote in message news97tb.379$%b2.372@lakeread05...
>
> "Mike Pearce" wrote in message:

> > "Julianne" wrote in message
>
> > > thought that I would just put on a pot of red beans today
> >
> > >The butcher told me to use Tasso. I was too sick to
> > > make many inquiries. Does anyone know precisely what this is?
> >
> > Do you live in Louisiana? I've never seen it anywhere else, not that
I've
> > been everywhere else.
>
> Yes, I do live in Louisiana. The Tasso, (1.39 for the package) is lending
a
> wonderful aroma to the kitchen BUT after washing my hands several times, I
> still smell like a couchon de lait (pig roast).

Yeah, and tasso is a bit on the messy side. It's not a wallflower when it
comes to flavor or aroma.

I'm in Louisiana too (NOLA) I'm just loving hearing about the nasty weather
up north knowing that the temperature is going to be around 80 here today.

I used tasso for the first time about a dozen years ago in a pot of red
beans I was making at a friend's house in Lake Charles. I'd just moved to
Louisiana from the northeast, and was excited to finally have ingredients
available to me I couldn't get in Boston. They had one of the neighborhood
kids (a native) over helping with some yard work. I gave him some of the red
beans. After he'd finished, I asked him how they were. He casually replied,
"they taste like my mom's." I still consider that the highest praise I've
received for my cooking.

-Mike

"Mike Pearce" > wrote in message
news:C5qtb.2923$0K4.2212@lakeread04...
>
> "Julianne" wrote in message news97tb.379$%b2.372@lakeread05...
> >
> > "Mike Pearce" wrote in message:
>
> > > "Julianne" wrote in message
> >
> > > > thought that I would just put on a pot of red beans today
> > >
> > > >The butcher told me to use Tasso. I was too sick to
> > > > make many inquiries. Does anyone know precisely what this is?
> > >
> > > Do you live in Louisiana? I've never seen it anywhere else, not that
> I've
> > > been everywhere else.
> >
> > Yes, I do live in Louisiana. The Tasso, (1.39 for the package) is
lending
> a
> > wonderful aroma to the kitchen BUT after washing my hands several times,
I
> > still smell like a couchon de lait (pig roast).
>
> Yeah, and tasso is a bit on the messy side. It's not a wallflower when it
> comes to flavor or aroma.
>
> I'm in Louisiana too (NOLA) I'm just loving hearing about the nasty
weather
> up north knowing that the temperature is going to be around 80 here today.

I love to gloat about our mild winters. Still there is no way to convey
about the opressive heat in our summers unless one experiences the heat
first hand.
>
> I used tasso for the first time about a dozen years ago in a pot of red
> beans I was making at a friend's house in Lake Charles. I'd just moved to
> Louisiana from the northeast, and was excited to finally have ingredients
> available to me I couldn't get in Boston. They had one of the neighborhood
> kids (a native) over helping with some yard work. I gave him some of the
red
> beans. After he'd finished, I asked him how they were. He casually
replied,
> "they taste like my mom's." I still consider that the highest praise I've
> received for my cooking.

I am learning new stuff every day. I love it. Cooking as good as someone's
Mom is heavenly praise, indeed. In fact, the best cook books I have ever
bought are the church parish cookbooks where the parishioners are challenged
to submit one or two of their best recipes. Also, River Road cookbooks are
to die for as is Ms. Carville's (can't think of her first name - Jame's
mom - too tired to go look as I have the flu).

Glad to see another cajun here.

j
>
> -Mike
>
>

"Julianne" wrote in message news:0uhub.785$%b2.22@lakeread05...
>
>
> "Mike Pearce" wrote in message
>
> I am learning new stuff every day. I love it. Cooking as good as
someone's
> Mom is heavenly praise, indeed. In fact, the best cook books I have ever
> bought are the church parish cookbooks where the parishioners are
challenged
> to submit one or two of their best recipes. Also, River Road cookbooks
are
> to die for as is Ms. Carville's (can't think of her first name - Jame's
> mom - too tired to go look as I have the flu).
>

I've seen the River Road books, but don't own one.

I've got a book called "Cooking From Across The Tracks" put together by the
Black Heritage Festival of Louisiana in 1991 which is my "go to" book when
it comes to Louisiana food. It is pretty much like a chuch cookbook except
bigger than most I've seen, It's not more sophisticated when it comes to
publishing style.

I really like the country food here in Louisiana. The food in New Orleans is
great, but it is a little more sofisticated than the food I've had in Lake
Charles, Lafayette, etc. I'm more of a comfort food guy in general.

> Glad to see another cajun here.

Well, I'm not exactly a Cajun unless you consider an Irish/Spanish/WASP from
Boston a Cajun. I do make my own boudin so maybe I can apply for honorary
coon-ass status.

One thing I really like about living in Louisiana is the passion many of the
people have about food. There's hardly a weekend that goes by without a
choice of food festivals to attend.

-Mike

"Mike Pearce" > wrote in
news:C5qtb.2923$0K4.2212@lakeread04:

>
> "Julianne" wrote in message news97tb.379$%b2.372@lakeread05...
>>
>> "Mike Pearce" wrote in message:
>
>> > "Julianne" wrote in message
> >
>> > > thought that I would just put on a pot of red beans today
>> >
>> > >The butcher told me to use Tasso. I was too sick to make many
>> > >inquiries. Does anyone know precisely what this is?
>> >
>> > Do you live in Louisiana? I've never seen it anywhere else, not that
>> > I've been everywhere else.
>>
>> Yes, I do live in Louisiana. The Tasso, (1.39 for the package) is
>> lending a wonderful aroma to the kitchen BUT after washing my hands
>> several times, I still smell like a couchon de lait (pig roast).
>
> Yeah, and tasso is a bit on the messy side. It's not a wallflower when it
> comes to flavor or aroma.
>
> I'm in Louisiana too (NOLA) I'm just loving hearing about the nasty
> weather up north knowing that the temperature is going to be around 80
> here today.

I'm delighted to find so many people here in Louisiana!
I'm on the northshore of the lake, and my in-laws live in Algiers,
Pass Christian and Metarie.

The best food I've had in my life is right here these past
few weeks.I love being able to stop in any hole in the wall
restaurant filled with locals and get a sumptious meal that
is to die for.
I'm new to the area, (6 weeks or so) and am having a blast finding
ingredients I've been unable to find in Idaho for almost 20 years.
In fact, going to the store has become a major event for us.
We spend more time just checking out the different ingredients
and marveling over them, than we do filling the cart.
Last year, on my maiden visit here, (husband is from Pearlington,
so he's already familiar with this area) I went to Deanie's in
Bucktown.
I'm hoping to get back over there soon.
Yesterday, I enjoyed my first Louisiana storm and rain.
We sat out on the screened porch and watched it.
I haven't seen rain like that in ages.
In fact, it's the first real rain since we've been down here
and I was beginning to think all the rain stories were fabricated.


I have a book entitled "Cajun Country" given to me by a friend
who grew up in Lake Charles. It's full of tips on places to eat
by an author who ate at each and every place.
There is a place in Livonia that I've got planned next time I
go to New Iberia to visit my nephew.
It's called Joe's Place,a rather unassuming name; but I'm told
and have read it's got some of the best food in the lower
south.
Can't wait to get over there.

Terri

"dogsnus" wrote in message
...

> I'm delighted to find so many people here in Louisiana!
> I'm on the northshore of the lake, and my in-laws live in Algiers,
> Pass Christian and Metarie.
>
> The best food I've had in my life is right here these past
> few weeks.I love being able to stop in any hole in the wall
> restaurant filled with locals and get a sumptious meal that
> is to die for.

If you haven't discovered it yet there is a restaurant show on the radio
(WSMB 1350 AM) every weekday from 4:00 to 7:00 PM. It's a good way to hear
about restaurants in the area. The host lives on the northshore as well so
that area is not ignored.

> I'm new to the area, (6 weeks or so) and am having a blast finding
> ingredients I've been unable to find in Idaho for almost 20 years.
> In fact, going to the store has become a major event for us.

I moved here a little over a year ago so I'm a newcomer as well. I'd visited
a lot over the last ten years, so I was somewhat aware of what I was getting
myself into.

>I went to Deanie's in Bucktown.

Bucktown has some pretty good seafood places. My favorite is Sid Mar's. It's
right on the lake, with a nice deck. Bucktown has changed a lot in the past
few years. The restaurants are still pretty much the same, but the area has
been 'upscaling'

> Yesterday, I enjoyed my first Louisiana storm and rain.
> We sat out on the screened porch and watched it.
> I haven't seen rain like that in ages.
> In fact, it's the first real rain since we've been down here
> and I was beginning to think all the rain stories were fabricated.
>

I don't know what it was like on the northshore, but if it was anything like
it was in New Orleans you haven't seen anything yet.

There are so many great places to eat in New Orleans (practically all of
them.) Mid-City has a lot of casual neighborhood places that have been
around forever and cater mostly to locals. Another good food area is
Riverbend (Where St. Charles and Carrollton meet) there are a bunch of good
restaurants there.

My favorite place to eat in town is a place called Liuzza's by The Track,
not to be confused with Liuzza's. If gumbo was the only thing on the menu it
would probably still be my favorite.

I hope you enjoy living here. You might be surprised by how cold it feels at
times in the winter, but right now the weather couldn't get much better.

-Mike

"BubbaBob" wrote in message
1...

> "Mike Pearce" wrote:

>
> > I really like the country food here in Louisiana.

> >
> Breaux Bridge is where I do my serious eating when I'm in Louisiana,
> with side trips into Lafayette, Carencro, and Scott.

I may need to take a road trip this weekend.

-Mike

"dogsnus" wrote in message
...

> "Mike Pearce" wrote

> > My favorite place to eat in town is a place called Liuzza's by The
Track,
> > not to be confused with Liuzza's. If gumbo was the only thing on the
menu
> > it would probably still be my favorite.

> I'll put it on my loooong list of places to try.
>

I don't think you will be dissapointed unless you are expecting anything at
all resembling upscale.

> I have a question or two regarding Cajun fried turkey.
> I'd never heard of it before and it seems to be THE thing here
> for Thanksgiving. My husband doesn't remember it as a kid growing
> up here, either.
> We were wondering if anyone knew the history of
> when this became so popular?
> I'm looking forward to trying it, as it's on the menu where we've
> been invited to spend Thanksgiving.

Fried turkeys are good. I've had them three or four times, once as a guest
and the other times I made them. The downside is that there are no drippings
from the turkey to make gravy, etc. If you try one yourself my advise would
be to ignore all advise about using those injector things to add flavor to
the turkey. I've found that they will just flavor a small area and it makes
the meat look funny in that area. Brining works much better if you feel the
need to do anything. Deep fried turkeys end up pretty moist with a very nice
crispy skin.

>
> I was also wondering what traditional side dishes accompany it
> that I can bring with me to dinner?

I don't think side dishes here are much different than anywhere else. I'm
having kind of a neighborhood Thanksgiving at my house this year and I
haven't even figured out my own side dishes, let alone yours. <g> I think I
have the desserts down. That is much more important.

If you are going to be on the south shore feel free to stop by. Email me
directly and I'll give you all the exciting details. <g>

-Mike

"Mike Pearce" > wrote in
news:qPcvb.46$xV6.24@lakeread04:

snip
> Fried turkeys are good. I've had them three or four times, once as a
> guest and the other times I made them. The downside is that there are no
> drippings from the turkey to make gravy, etc. If you try one yourself my
> advise would be to ignore all advise about using those injector things to
> add flavor to the turkey. I've found that they will just flavor a small
> area and it makes the meat look funny in that area.

They've (the inlaws) have been talking about injecting the meat for weeks
now.

Brining works much
> better if you feel the need to do anything. Deep fried turkeys end up
> pretty moist with a very nice crispy skin.
I'd like to try that sometime. I've only ever roasted one.

>
>>
>> I was also wondering what traditional side dishes accompany it that I
>> can bring with me to dinner?
>
> I don't think side dishes here are much different than anywhere else. I'm
> having kind of a neighborhood Thanksgiving at my house this year and I
> haven't even figured out my own side dishes, let alone yours. <g> I think
> I have the desserts down. That is much more important.

Heh.
It hit me today that in addition to a side dish I want to make
an english trifle for desert.
>
> If you are going to be on the south shore feel free to stop by. Email me
> directly and I'll give you all the exciting details. <g>
>
Will do!
Thanks,

Terri