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New Cajun Editor #218832
10/31/05 11:45 PM
10/31/05 11:45 PM
Joined: Oct 2005
Posts: 8
Houston, TX
C
cajun_editor Offline OP
Newbie
cajun_editor  Offline OP
Newbie
C
Joined: Oct 2005
Posts: 8
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]


Heather Martin
Cajun&Creole
Re: New Cajun Editor #218833
11/17/05 12:48 AM
11/17/05 12:48 AM
Joined: Feb 2004
Posts: 6,398
Ontario, Canada
M o e Offline
Tiger
M o e  Offline
Tiger
Joined: Feb 2004
Posts: 6,398
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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Re: New Cajun Editor #218834
11/17/05 12:51 AM
11/17/05 12:51 AM
Joined: Feb 2004
Posts: 6,398
Ontario, Canada
M o e Offline
Tiger
M o e  Offline
Tiger
Joined: Feb 2004
Posts: 6,398
Ontario, Canada
I forgot to add to the FYI that there shouldn't be any spaces in the first part.

Cajun & Creole


M.E. Wood - Large & Lovely Editor
Latest Large and Lovely Article
* Meghan Tonjes, Singer/Songwriter
Latest Favorite Things Blog
* Wool Pea Coat Review
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Re: New Cajun Editor #218835
11/18/05 12:02 AM
11/18/05 12:02 AM
Joined: Oct 2005
Posts: 722
Breaux Bridge, LA
MeganBoardGames Offline
Gecko
MeganBoardGames  Offline
Gecko
Joined: Oct 2005
Posts: 722
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!

New user: How do I start a new topic/posting? #218836
11/18/05 12:42 AM
11/18/05 12:42 AM
Joined: Nov 2005
Posts: 1
Kentucky
1
1357diane Offline
Newbie
1357diane  Offline
Newbie
1
Joined: Nov 2005
Posts: 1
Kentucky
Sorry to do this, but how do I post a question under the food topic?

Re: New Cajun Editor #218837
11/22/05 01:20 AM
11/22/05 01:20 AM
Joined: Oct 2005
Posts: 8
Houston, TX
C
cajun_editor Offline OP
Newbie
cajun_editor  Offline OP
Newbie
C
Joined: Oct 2005
Posts: 8
Houston, TX
Thanks for the FYI. I'm still trying to get the hang of all this.


Heather Martin
Cajun&Creole
Re: New user: How do I start a new topic/posting? #218838
11/22/05 01:30 AM
11/22/05 01:30 AM
Joined: Oct 2005
Posts: 8
Houston, TX
C
cajun_editor Offline OP
Newbie
cajun_editor  Offline OP
Newbie
C
Joined: Oct 2005
Posts: 8
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.


Heather Martin
Cajun&Creole
Re: New Cajun Editor #218839
11/22/05 08:21 AM
11/22/05 08:21 AM
Joined: Jun 2005
Posts: 1,429
SE of Seattle
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SNC_Editor_Pam Offline
BellaOnline Editor
SNC_Editor_Pam  Offline
BellaOnline Editor
Chipmunk
S
Joined: Jun 2005
Posts: 1,429
SE of Seattle
MMMMMM... what are you doing with your Thanksgiving leftovers?

Pam W
SE of Seattle


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Re: New Cajun Editor [Re: SNC_Editor_Pam] #621461
08/27/10 06:59 PM
08/27/10 06:59 PM
Joined: Aug 2010
Posts: 8
V
VWR Offline
Newbie
VWR  Offline
Newbie
V
Joined: Aug 2010
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

Re: New Cajun Editor [Re: VWR] #621492
08/27/10 08:42 PM
08/27/10 08:42 PM
Joined: Nov 2008
Posts: 5,385
Virginia
D
Dianne W - Editor Offline
BellaOnline Editor
Dianne W - Editor  Offline
BellaOnline Editor
Wolf
D
Joined: Nov 2008
Posts: 5,385
Virginia
Thanks. I didn't really know the difference between the two styles. Welcome and I look forward to your recipes!


Dianne Walker

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