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The Greeks revered the cabbage for its many medicinal properties.
Cato, an ancient Roman statesman, circa 200 BCE, advised people to eat plenty of raw cabbage seasoned with vinegar before a banquet at which one plans to “drink deep.” Even the ancient Egyptians advised starting the meal with raw cabbage, including cabbage seeds, to keep one sober.
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Some popular Cajun dishes include pork based sausages such as andouille and boudin; various jambalayas and gumbos; coush-coush (a creamed corn dish) and etouffee.
The true art of Louisiana seasonings is in the unique blend of herbs and spices that serve to enhance the flavor of vegetables, seafood, meats, poultry and wild game, along with a “Cajun” cook that knows how to blend these spices.
There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker.
There are five basic types of cake, depending on the substance used for leavening.
This acidity makes cakes set faster and have a finer texture. This cephalopod has a long body with swimming fins at the rear, two tentacles, and eight arms.
Calamari takes their name from the Latin word “calamus,” which refers to the inky liquid excreted by the squid and used in pastas and sauces. ” as the Creole women used to shout when they sold them in the French Quarter of New Orleans.
cabernet sauvignon (cab-air-nay so-veen-yawn) – One of the finest of red wines.
It is associated with the Bordeaux region in France but the grapes are now grown worldwide.
Broccoli, Brussels sprouts, cauliflower, kohlrabi, collards, kale, turnips, and many more are all a member of the cabbage family.