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It's probably similar to the North Americam Palm, or Napalm as it's commonly known.
I took a class from Chef Paul Prudhomme years ago in which he defined "Cajun napalm" as a mixture of fat and flour heated in a pan to about 500 degrees, used to thicken and flavour Cajun sauces. I think non-Louisiannan people call that "a roux."
Entire Thread Subject Posted By Posted Handflata Wordwind 01/15/05 02:59 PM Re: Handflata Faldage 01/15/05 03:18 PM Re: Handflata Jackie 01/15/05 04:02 PM Re: Handflata of troy 01/15/05 05:45 PM Re: Handflata Wordwind 01/16/05 10:18 PM Re: Handflata Father Steve 01/17/05 12:19 AM Re: Handflata dxb 01/17/05 02:58 PM Re: Handflata Father Steve 01/17/05 07:10 PM Re: Handflata Wordwind 01/17/05 10:49 PM Re: Handflata wsieber 01/19/05 02:30 PM Re: NA palm jive maverick 01/19/05 11:12 PM Re: Handflata plutarch 01/17/05 03:13 PM
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