Blackening (cooking) same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets. Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust
Alternative giving situation for all involved: he gets nothing, his friends spent a considerable amount of money on the alternative gift, the African family would not likely appreciate having "another mouth to feed," and the goat being taken away from its natural environment to an unfamiliar place unsuited for it. Alternative giving Alternative giving is a form of gift giving in which the giver makes a donation to a charitable organization on the gift recipient’s behalf, rather than giving them an item. The idea of giving something to one person by paying another was applied by Benjamin Franklin as a "trick [...]