Subject: Cajun Popcorn
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 28 2002 - 02:40:03 EST
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F O O D F U N N Y
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Reader Maureen White writes, "I just read this and thought it was a
hoot. Since it mentions coffee I suppose it qualifies - in the most
remote sense - as a food funny."
A woman awoke during the night to find that her husband was not in
bed. She put on her robe and went downstairs. He was sitting at the
kitchen table with a cup of coffee in front of him. He appeared to be
in deep thought, just staring at the wall. She saw him wipe a tear
from his eye and take a sip of his coffee. "What's the matter dear?
Why are you down here at this time of night?" she asked.
"Do you remember twenty years ago when we were dating, and you were
only 16?" he asked.
"Yes, I do," she replied.
"Do you remember when your father caught us in the back seat of my car
making love?"
"Yes, I remember."
"Do you remember when he shoved that shotgun in my face and said,
'Either you marry my daughter, or spend twenty years in jail?'"
"Yes, I do," she said.
He wiped another tear from his cheek and said, "Well... I would've
gotten out today."
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T O D A Y ' S R E C I P E
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With Mardi Gras, Chinese New Year, and Valentine's Day all falling in
the same week in February, I have decided to give myself a head start
and publish a week of classic Cajun recipes this week. I'll follow up
with a Valentine's Day menu next week, and might do a Chinese menu the
following week. For a guy who has trouble deciding when to schedule
his daily shower, I think all of this foresight is pretty darned
impressive, don't you?
Called "popcorn" because it can be eaten by the handful, this Cajun
classic is usually made with crawfish tails, but fresh or frozen small
shrimp may be used by those of us who aren't lucky enough to have
access to that bayou delicacy.
Cajun Popcorn
2 eggs, beaten
1 1/4 cups (310 ml) milk
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) each sugar, salt, freshly ground pepper,
onion powder, garlic powder, and cayenne pepper
1/2 tsp (2 ml) dried thyme
2 lbs (900 g) peeled crawfish tails or small shrimp
Vegetable oil for deep frying
Combine the eggs and milk in a small bowl. Combine the flour and
seasonings in a large bowl and stir in the egg mixture. Let sit at
room temperature for 1 hour. Heat vegetable oil at a depth of 1 inch
(2.5 cm) in a skillet over high heat until it reaches 350F (180C).
Coat the crawfish in the batter a few at a time and fry in small
batches until golden brown on both sides, about 2 minutes total,
turning once or twice. Drain on paper towels and serve immediately.
Serves 8 to 12 as an appetizer.
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