On Wed, 04 Jul 2007 18:46:55 GMT, "JoeSpareBedroom"
wrote:

The dry spice rub came directly from Joy of Cooking, by the way. That was
applied last night. There's a similar one in Paul Prudhomme's cajun
cookbook, but it's too spicy for most mortals. I save that one for my son
and I.

Ah - Paul Prudhomme. Almost completely decimated the channel
bass/redfish ecology with "blackened" redfish.

That's true by the way.

Someday when we get together for lunch or dinner, remind me to tell
you a story about Paul Prudhomme.

It's funny. And it can't be told by email either. There are visual
elements to it.