Started By
Message

re: Sucklng Pig in Cajun Microwave

Posted on 7/27/23 at 12:46 pm to
Posted by jbgleason
Bailed out of BTR to God's Country
Member since Mar 2012
18928 posts
Posted on 7/27/23 at 12:46 pm to
Standby for 4,000 opinions.

Definitely inject. I do it at least 24 hours in advance.

Rub generously. I used Tony C's MORE SPICE, not the regular. Too salty.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9575 posts
Posted on 7/27/23 at 1:08 pm to
Opinion 1 of 4,000 -

I don't mean to pick on OP, but I cringe a litte when someone uses the term "Cajun Microwave".

As fierce as some can be about protecting "true" Cajun food and how it's made, they shouldn't be taking a China Box (la caja China), which was developed in Cuba in the 1800's by either Chinese immigrants or Cubans, as their own. (Cubans argue that the china box, actually came from the word chino, which was used, slang-like, to describe something clever, mysterious, or exotic. Thus, “la caja China” actually translates to something like “the magic box”.

It only began to be called a Cajun Microwave by some in the 1980s. For people who know, when you use the term, it only makes you look somewhat foolish.

I'm old and cranky and this is my opinion. I don't expect anyone to change their behavior, but everyone should be informed.
This post was edited on 7/27/23 at 8:10 pm
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram