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Message
re: Bad branding for USL
Posted on 5/4/23 at 10:40 am to Odysseus32
Posted on 5/4/23 at 10:40 am to Odysseus32
quote:
I will never understand the outrage people get when they see others prepare food differently.
It's because cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve. Especially when non-cajuns try food prepared in the manners listed above and are disappointed and write-off cajun food as over-hyped.
My neighbor from TX HATED crawfish for years, until he actually tried some that were properly boiled with me. Now he's at every crawfish boil and eats more than most people.
This post was edited on 5/4/23 at 10:42 am
4
Posted on 5/4/23 at 10:43 am to SUB
quote:
cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve
a bit of irony in that statement, Cajun food was "invented" as a means of survival, finding a way to make a little food go a long way, not some culinary vision, there were no recipes per se, I love me some Cajun food but it's not rocket surgery
Posted on 5/4/23 at 10:55 am to SUB
quote:my wife gave me a dirty look the other day as I made a face when her mom was telling us she liked to put all these random arse chopped vegies in her jambalaya (theyre from kansas). I didnt even know how to explain to her why it made me react that way. It was almost involuntary.
It's because cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve. Especially when non-cajuns try food prepared in the manners listed above and are disappointed and write-off cajun food as over-hyped.
My neighbor from TX HATED crawfish for years, until he actually tried some that were properly boiled with me. Now he's at every crawfish boil and eats more than most people.
this is a good explanation though.
This post was edited on 5/4/23 at 10:56 am
Posted on 5/4/23 at 6:11 pm to SUB
quote:Creole jambalaya with tomatoes is superior to the dried out cajun stuff.
It's because cajuns take a lot of pride in their cooking and when they see something like crawfish dusting, tomatoes in gumbo, jambalaya "sauce", etc. being presented as "cajun", it touches a nerve. Especially when non-cajuns try food prepared in the manners listed above and are disappointed
Posted on 5/4/23 at 9:12 pm to SUB
quote:
It's because cajuns take a lot of pride in their cooking and when they see something like crawfish dusting,
Hate to break it to you but there are Cajuns way more Cajun than you who do the 'soak in the cooler' method and that's common (lafayette area especially). And that has been one of the better tasting crawfish I have ever had. I was a doubter/hater before that but was pleasantly surprised.
My point is that Cajun cooking has regional differences and that's ok. There's no 'golden standard'.
This post was edited on 5/4/23 at 9:15 pm
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