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#218832 - 10/31/05 03:45 PM New Cajun Editor
cajun_editor Offline
Newbie

Registered: 10/30/05
Posts: 8
Loc: Houston, TX
Hello all! I'm the new Cajun & Creole editor, and I could really use you guys' help. What kinds of things would you like to see on the Cajun & Creole site? I welcome your feedback and look forward to hearing from you. [color:"green"] [/color]
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#218833 - 11/16/05 04:48 PM Re: New Cajun Editor
M o e Offline
Tiger

Registered: 02/25/04
Posts: 6398
Loc: Ontario, Canada
Howdie and welcome.

How about an article on Chorizo sausages?


FYI: the forum system doesn't use regular html. To make your URL under your name work you have to use:
[url = Cajun]http://bellaonline.com/site/cajun]Cajun & Creole[/url]
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#218834 - 11/16/05 04:51 PM Re: New Cajun Editor
M o e Offline
Tiger

Registered: 02/25/04
Posts: 6398
Loc: Ontario, Canada
I forgot to add to the FYI that there shouldn't be any spaces in the first part.

Cajun & Creole
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#218835 - 11/17/05 04:02 PM Re: New Cajun Editor
MeganBoardGames Offline
Gecko

Registered: 10/15/05
Posts: 722
Loc: Breaux Bridge, LA
Chorizo sausage is Mexican. The Cajun equivalent to Chorizo is Andouille, although the name Chorizo translates into Cajun French as "Chourice", which is a spicy sausage which uses stomach instead of intestines as a casing.

Trying to stay warm as the weather here in Breaux Bridge, LA is coooooling off!
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#218836 - 11/17/05 04:42 PM New user: How do I start a new topic/posting?
1357diane Offline
Newbie

Registered: 11/17/05
Posts: 1
Loc: Kentucky
Sorry to do this, but how do I post a question under the food topic?

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#218837 - 11/21/05 05:20 PM Re: New Cajun Editor
cajun_editor Offline
Newbie

Registered: 10/30/05
Posts: 8
Loc: Houston, TX
Thanks for the FYI. I'm still trying to get the hang of all this.
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Heather Martin
Cajun&Creole

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#218838 - 11/21/05 05:30 PM Re: New user: How do I start a new topic/posting?
cajun_editor Offline
Newbie

Registered: 10/30/05
Posts: 8
Loc: Houston, TX
Hello diane! To begin a new topic/posting, you must first login, then go to the Main Index. Then click on the subject that you want to post under (ex: cajun), then click on post. If you have any problems, please let me know.
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Heather Martin
Cajun&Creole

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#218839 - 11/22/05 12:21 AM Re: New Cajun Editor
SNC_Editor_Pam Offline
BellaOnline Editor
Chipmunk

Registered: 06/11/05
Posts: 1429
Loc: SE of Seattle
MMMMMM... what are you doing with your Thanksgiving leftovers?

Pam W
SE of Seattle
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#621461 - 08/27/10 11:59 AM Re: New Cajun Editor [Re: SNC_Editor_Pam]
VWR Offline
Newbie

Registered: 08/22/10
Posts: 8
I was going to point out the difference with choriso and andouie but I see someone got before me. BTW do you think your readers know the difference between Cajun and Creole cooking? It's basically tomato and the amount of spices. Rarely will you see tomato in Cajun food and dishes are less spicier. I grew up in Cajun country. :) VWR

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#621492 - 08/27/10 01:42 PM Re: New Cajun Editor [Re: VWR]
Dianne W - Editor Offline
BellaOnline Editor
Wolf

Registered: 11/10/08
Posts: 5385
Loc: Virginia
Thanks. I didn't really know the difference between the two styles. Welcome and I look forward to your recipes!
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