Blackening (cooking) 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 results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
Market for Alternative Investment official Thai name for the Market for Alternative Investment (mai) which will be M-A-I, (pronounced as the 3 individual English letters) instead of "mai" (as in "pi"). February 15, 2006 The Board of Governors of The Stock Exchange of Thailand (SET) appoints Mr. Chanitr Charnchainarong to be the President of the Market for Alternative Investment (mai). January 29, 2007 Multibax Public Company Limited is the 50th company to be listed on the mai MAI listed companies as of 4 May 2010: Market for Alternative Investment The Market for Alternative Investment ("MAI" or "mai") is a stock exchange of Thailand which