MikeLigalig.com

Shrimp sauteed in olive oil, garlic and onion, laurel leaves, tony chachere, garlic power, toyo and paminta

Pagkaluto pares dayon sa bahaw... just did this a few minutes ago 


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... a local seasoning in and out of New Orleans (MSY)... lami kaau ni gamiton kung gusto ka mag fried rice 

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this here curious me nga medyo kutihan pod bahin ug cooking found out nga mao gyod, as pictured ang founder ani nga creole seasoning that bears his name-- tony chachere.


Tony Chachere's Ole Master Collection

His effervescent shout of “tonight, I’m gonna make’em cry!” was always a promise of unsurpassed culinary delicacies soon to be conjured up! (about tony chachere who was a wizard at cooking)
 
i think equivalent ni nga line of seasoning products sa atong mama sita.


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wa moabot ning tony chachere sa ato da.  maybe the company didn't go international?  yes, i like mama sita too.  only i use it in small doses because its msg is just too sharp.  i like it best for fried rice and omelets. 

but mama sita's oyster sauce (a cooking condiment that i much prefer nowadays) is too salty, i'd rather have other brands.

OT: that other thread about people eating their best friend, is it about dogs?  mahadlok kong moabli sa thread man god...


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