On Fri, 21 Aug 2009 23:27:01 -0500, "modom (palindrome guy)"
<[email protected]> wrote:
>If a goat may offer a point on the topic: a brochette is a skewer in
>French. A dish cooked on a skewer is cooked "en brochette." While it
>is two words in the original and not one, it is not a fabrication made
>of whole cloth to name a dish of proteins grilled on skewers "X
>enbrochette." Such language mutations are most common in Cajun and
>creole constructions. That the restaurant in question calls itself
>Atchafalaya even though it's in Houston would locate its cuisine
>outside standard French usage but squarely inside rural Acadiana.
>While there is certainly not any single recipe for "X en brochette" or
>even "X enbrochette," I'd assume the cooks at Atchafalaya in Houston
>do follow something like a consistent method and ingredient list when
>they prepare their evidently tasty dish.
Thanks, Michael. You're the soothing voice of reason.
I love cooking with wine.
Sometimes I even put it in the food.