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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 

ang tony chachere ra gyoy wa nako mailhi.  was ist das?

Quote from: islander on July 17, 2012, 12:11:42 PM
ang tony chachere ra gyoy wa nako mailhi.  was ist das?

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

Gaduda ko mao ni ang founder o tag-iya hehehe

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.

Mas moangay kos Mama Sita's kay uyon sa atong "psyche" and taste. But Tony Chachere's popular in Lousiana... and in New Orleans/Lousiana people live to eat.

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...