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Old 12-10-2008, 04:17 PM   #1
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A solution in search of a problem - need help

After the recent discussion and pics regarding Cajun Power products, I decided to try some of them. I'm confident I know what to do with the gumbo and etouffe bases and supremely confident I know how to handle the bloody mary mix. However, I also got some garlic sauce and don't have a clue. Could those of you with experience tell me how to get the best use from it - for both LLa and other cooking styles if you have them.
Thanks much.

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Old 12-10-2008, 06:45 PM   #2
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Well Big dude, funny you mention the garlic sauce. I am eating a rib eye at work and dipping the pieces in the garlic sauce right now. It is killer to say the least. I put it on hamburgers before too.. Look on the front of the bottle for more ideas!!! Enjoy!!!

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Old 12-10-2008, 10:33 PM   #3
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Might also be a good addition to a shrimp creole dish or any sauce piquant.
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Old 12-11-2008, 07:28 AM   #4
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I agree with Sapo and Bruce, I look at it as a cross between a condiment and hot sauce and here in La. the two aren't the same. you can use it in cooking or add it to ketchup to spice it up or just be creative.
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Old 12-11-2008, 07:55 AM   #5
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On Tator salid, deviled eggs, crackers & cheese, fried baloney...
Hell even a P&J sandwich.

+ what they said above
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


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