Comments on: Black Eyed Peas Recipe

By: Beryl

Beryl — Sun, 06 Sep 2015 15:08:17 +0000

Thank you, Doris!

Your “Cajun Cooking Made Easy” cookbooks will be on their way to you Tuesday morning (post offices closed Monday Labor Day).

We really appreciate you!

Beryl and Mike

By: Doris Hancock

Doris Hancock — Sun, 06 Sep 2015 14:32:24 +0000

I tried this today and they were YUMMY. Thanks.

I just ordered two cook books 1 for me and 1 for my sister Norma.

Thanks, keep cooking love it!!

By: Beryl

Beryl — Thu, 20 Aug 2015 16:53:59 +0000

In reply to Terry.

Thank you so much, Terry!

This is one of the sweetest comments we’ve ever gotten. It brought me to the edge of tears. You are the reason we are publishing these recipes.

Thank you for trying them!

Beryl and Mike

By: Terry

Terry — Thu, 20 Aug 2015 16:38:37 +0000

I love y’all’s videos, short and to the important cooking points! My husband lived in Harahan and his mom passed a year after our wedding so she wasn’t able to show me how to cook some of the cajun/New Orleans dishes. Maybe you will have your own show one day?

By: Beryl

Beryl — Thu, 20 Aug 2015 13:28:42 +0000

In reply to Terry.

Hi Terry,

Seasoning is really a personal preference, but your best bet is to always use less rather than more since you can always add more, and of course too much is a disaster.

In this case, I would recommend starting out with say, 1/4 a teaspoon of each. Stir it in and let it cook in for a little while and give it a taste test.

You’re always better off having not quite enough seasoning than too much.

(You can always add more seasoning at the table.)

Over time, you’ll get the feel for how much to use.

I hope this helps some.

Thank you so much for getting in touch!

We really appreciate you trying our recipes.

Beryl and Mike

By: Terry

Terry — Thu, 20 Aug 2015 12:48:29 +0000

Do you have any idea how much Tony’s or salt that you used? I don’t want to ruin this by using toooo much.

By: Beryl

Beryl — Tue, 06 Jan 2015 11:46:18 +0000

In reply to Lana Ashcraft.

Thank you for getting in touch, Lana.

We appreciate you!

Mike and Beryl

By: Lana Ashcraft

Lana Ashcraft — Tue, 06 Jan 2015 00:28:16 +0000

Mike and Beryl, I really like your cooking videos and receipes. I cook my black eye peas like you do and I add a few drops of jalapeno tobasco sauce, really give it a better flavor. Keep up the good work!!

By: Beryl

Beryl — Mon, 05 Jan 2015 22:28:27 +0000

In reply to Rick Nutt Sr..

Thank you, Rick.

We appreciate you!

Mike and Beryl

By: Rick Nutt Sr.

Rick Nutt Sr. — Mon, 05 Jan 2015 20:20:01 +0000

Good job Mike.
Praise God I like the way you folks Cook and help us learn the same.
Later
Yooper Disabled Vet still serving my country.
Rick

By: Beryl

Beryl — Mon, 05 Jan 2015 14:44:38 +0000

In reply to Terry. Thank you. Terry! Beryl and Mike

By: Terry

Terry — Mon, 05 Jan 2015 12:53:36 +0000

So enjoy your videos! You show just enough of each step for a beginning cook to follow and a seasoned cook to not get bored???? keep up the great work!

By: Beryl

Beryl — Wed, 10 Dec 2014 11:31:42 +0000

In reply to Tom.

Thank you, Tom!

Lot’s of times folks will ask Beryl or I if we have a recipe for such and such.

The fact is, we don’t have a recipe for anything until we cook it, lol.

We just start with a general idea of what we want to cook, then cook it.

If it comes out good, we write down what ingredients we used and how we cooked it.

If it doesn’t come out good, we wait till we try it again.

We really appreciate you writing us, and hope to hear from you again soon!

Mike and Beryl

By: Tom

Tom — Wed, 10 Dec 2014 04:30:31 +0000

I really enjoyed your article. I understand the way you cook very well. It could have been me cooking the blackeyed peas. Thanks for an informative as well as entertaining article.

All the best,
Tom