re: Bad branding for USL

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I get why restaurants do it because they have to turn around orders fast.

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Part of it is that and part is it is easy to boil for the mild customer and dust according to medium or hot orders, although the latter is still about a quick turnaround.

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But this is nothing like that.

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Unless the are using a caterer who does this by default as well.


While I have no real issues with the dusting, I do prefer the more traditional method. And for people who say "real Cajuns" don't do that, that's just nonsense. I have seen my 85-year-old father-in-law do it, though it is not what he usually does, and the man has English as a second language.