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Creole Burnt Ends?
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SunDeviledEgg
Posts: 132
Think this stuff would be any good as a rub to make burnt ends?
Comments
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Well my picture didn't post...but I was referencing Tony Cachere's Creole Seasoning.
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I use it religiously. It is excellent on most anything. Haven't made burnt ends with it but I have put it on pretty much everything else that you can think of. I love it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Oh I would love to get my hands on that stuff .I have never seen it up here in canada Oh well ... Eh?Toronto
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SGH said:I use it religiously. It is excellent on most anything. Haven't made burnt ends with it but I have put it on pretty much everything else that you can think of. I love it.
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I always put it on my french fries before cooking. I put it on my corn and squash last night. It was eggcellent.Large and Small BGECentral, IL
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They also make a lower sodium version that is really good.
XL Egg Owner Since Dec 2013 - Louisiana
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Hey Guys ,
is there a difference between Creole seasoning and Cajun seasoning ?
I just looked whats in both and they are almost identical
Toronto -
I dont think theres much difference. I know Tony's used to actually have a little sign on the can that said "it's cajun". I haven't really paid enough attention to know if its still on there or not.
Little Rock, AR
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