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Started By
Message
re: Pretending to Know ANYTHING About Louisiana Foods
Posted on 2/20/17 at 11:40 am to LSU Tiger Bob
Posted on 2/20/17 at 11:40 am to LSU Tiger Bob
quote:
Meathead and his bull is strictly for amateurs.
How so? Who do you recommend?
I mean...I guess I'd be considered an amateur since my day-to-day job isn't a cook but I've been paid to cook for up to 400 people. And I've found his site pretty helpful
0
Posted on 2/20/17 at 11:42 am to t00f
quote:
Who cuts sausage into small pieces to put on a sandwich.
You've obviously never cooked down sliced smoked sausage with lots of onions to make a gravy and then decided to put it on a sandwich because it looked so good...and tasted even better. As such, your further opinion of food is shite to me.
Posted on 2/20/17 at 11:45 am to Fratigerguy
quote:
As such, your further opinion of food is shite to me
Wow, have a nice day.
Posted on 2/20/17 at 11:52 am to Cajunate
quote:
I can't stand it when someone thinks they know something about the foods of Louisiana and come up with recipes for them.
Take this cat Meathead of AmazingRibs.com for eaxample.
I'm a Louisiana food partisan, but AmazingRibs is a great site for barbecue tips. It's my go-to. Ragging on Meathead for not knowing dick about Louisiana food is like criticizing Michael Jordan for being a shitty baseball player.
Posted on 2/20/17 at 11:55 am to t00f
quote:
Wow, have a nice day.
Chicken needs to add a "I-know-you-won't-look-at-the-smiley-emoticon-and-understand-I-was-making-a-joke,-and-you'll-get-hyper-sensitive-and-butt-hurt,-so-here "-is-a-smiley-that-says-the-preceding-statement-was-hyperbole-and-a-joke,-so-don't-cry-in-your-cereal" emoticon.... 
Posted on 2/20/17 at 11:56 am to GeauxTigers0107
quote:
Didn't see bell pepper used anywhere in the recipe but I guess I could've missed it.
Literally the first ingredient
Posted on 2/20/17 at 11:57 am to Fratigerguy
No, just not trying as hard to be a douche like you.
Posted on 2/20/17 at 11:58 am to timbo
There's an easy solution to this. Don't write about something you know nothing about! On top of that don't send it allover the country or whatever his email list consists of.
It's not like what he talks about on BBQ can't be found anywhere else.
It's not like what he talks about on BBQ can't be found anywhere else.
Posted on 2/20/17 at 11:58 am to Cajunate
The wife of a good friend will fix "cajun" food for me from time to time. They're both from Long Island, NY. I always eat whatever they cook for me with a smile - bless her heart.
Posted on 2/20/17 at 12:09 pm to Captain Ray
quote:
The worse fake Cajun there ever was was Justin Wilson and folks still admore him till they try some of his recipes. He wasn't a Cajun, he wasn't a cook, and I feel sorry for folks that dont know better. IMO he hurt our culture worse than any one.
Can you expound on this some please? It's always been a fascinating subject to me.
Posted on 2/20/17 at 12:13 pm to Captain Ray
quote:
Captain Ray
Here, Captain. Point on this doll where the evil old man touched you...
Posted on 2/20/17 at 12:13 pm to LSUballs
quote:
The worse fake Cajun there ever was was Justin Wilson and folks still admore him till they try some of his recipes. He wasn't a Cajun, he wasn't a cook, and I feel sorry for folks that dont know better. IMO he hurt our culture worse than any one.
Can you expound on this some please? It's always been a fascinating subject to me.
Second, because he was a hell of a cook despite the fake accent.
Posted on 2/20/17 at 12:21 pm to Cajunate
Looks like he's trying to do a play off a bbq shrimp poboy but with andouille, as well.
This bothers me more than the food.
And this...
Once again, he's obliterates the name of the city and then says the citizens of the city like everything hot which isn't true.
Is a shrimp and andouille poboy a classic?
quote:
In New Orleans (pronounced NAW-lins).
This bothers me more than the food.
And this...
quote:
In N'orleans they like everything hot, but it will not be so hot when you use it on meat.
Once again, he's obliterates the name of the city and then says the citizens of the city like everything hot which isn't true.
quote:
In fact that is how it is used in New Orleans, to make the classic barbecue shrimp and andouille po-boy.
Is a shrimp and andouille poboy a classic?
This post was edited on 2/20/17 at 1:22 pm
Posted on 2/20/17 at 12:23 pm to Parrish
quote:that is because most people are ignorant to the authenticity of the food they are eating. The name sells the food not how it's made.
Passing off authenticity bothers me too. I don't mind calling something a jambalaya, gumbo, etc that is off the wall and not what'd we do. Americans have appropriated all kinds of foods, just don't call it authentic.
Posted on 2/20/17 at 12:25 pm to baytiger
quote:
Literally the first ingredient
Ahh...that's down in the next recipe. I was looking in the poboy recipe. My b.
Posted on 2/20/17 at 12:27 pm to Gris Gris
quote:
In New Orleans (pronounced NAW-lins).
This bothers me more than the food.
And this...
quote:
In N'orleans they like everything hot,
Agreed
Posted on 2/20/17 at 12:48 pm to Cajunate
quote:
Pretending to Know ANYTHING About Louisiana Foods
You mean like when New Orleans people act like they know how to cook jambalaya, gumbo, or any boiled seafood?
Silly libs, leave the Cajun food to the Cajuns.
Posted on 2/20/17 at 12:50 pm to Cajunate
Creole =/= Cajun. apples and oranges
Posted on 2/20/17 at 1:33 pm to Captain Ray
quote:
The worse fake Cajun there ever was was Justin Wilson and folks still admore him till they try some of his recipes. He wasn't a Cajun, he wasn't a cook, and I feel sorry for folks that dont know better. IMO he hurt our culture worse than any one.
Hey hey hey... Justin was a good a guy as there was, ( he bought me a beer once). But besides that his Mom who taught him to cook was as Cajun as they come.
Posted on 2/20/17 at 1:42 pm to Kajungee
I always thought Justin Wilson's shows were part cooking and part humor.
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