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Started By
Message
Top 10 Culinary Contributions of LA
Posted on 4/2/09 at 11:09 am
Posted on 4/2/09 at 11:09 am
Has any state contributed more? I don't even think it's close.
1.) Gumbo (NO)
2.) BBQ Shrimp (Pascal's Manale)
3.) Etouffee (Acadiana)
4.) Charbroiled Oysters (Drago's)
5.) Muffaletta (Central Grocery)
6.) PoBoys (NO)
6.) Bananas Foster (Brennans)
7.) Red Beans and Rice (NO)
8.) Jambalya (NO)
9.) Oysters Rockefeller (Antoine's)
10.) Beignets (NOLA style) (Cafe du Monde)
What am I missing?
What state would even be second? South Carolina? NY? Cali?
1.) Gumbo (NO)
2.) BBQ Shrimp (Pascal's Manale)
3.) Etouffee (Acadiana)
4.) Charbroiled Oysters (Drago's)
5.) Muffaletta (Central Grocery)
6.) PoBoys (NO)
6.) Bananas Foster (Brennans)
7.) Red Beans and Rice (NO)
8.) Jambalya (NO)
9.) Oysters Rockefeller (Antoine's)
10.) Beignets (NOLA style) (Cafe du Monde)
What am I missing?
What state would even be second? South Carolina? NY? Cali?
13
Posted on 4/2/09 at 11:12 am to Tiger Attorney
I would assume Crawfish, cooked various ways..
Posted on 4/2/09 at 11:18 am to Tiger Attorney
turducken (Maurice, LA)
mirlitons (new orleans)
tasso (Acadiana)
mirlitons (new orleans)
tasso (Acadiana)
Posted on 4/2/09 at 11:21 am to Tiger Attorney
quote:
Has any state contributed more
you meant to say New orleans right? You only listed one thing outside of NO.
Posted on 4/2/09 at 11:21 am to Tiger Attorney
boiled crawfish
Sauce Piquante
boudin/boudin balls
meat pies
sensation salad....yes i said it
and i would not give jambalaya to NOLA b/c their version is awful. I would give that to Ascension parish or Acadiana.
Sauce Piquante
boudin/boudin balls
meat pies
sensation salad....yes i said it
and i would not give jambalaya to NOLA b/c their version is awful. I would give that to Ascension parish or Acadiana.
Posted on 4/2/09 at 11:22 am to el tigre
Blackened Redfish.
Posted on 4/2/09 at 11:22 am to Tiger Attorney
quote:
Has any state contributed more?
Mississippi.
Fried fish
Fried pork chops
Fried Chicken
Fried okra
Fried pickles
Fried moon pies
Fried....
Posted on 4/2/09 at 11:23 am to Tiger Attorney
quote:
1.) Gumbo (NO)
quote:
8.) Jambalya (NO)
You can't attribute these purely to N.O.
Posted on 4/2/09 at 11:25 am to Y.A. Tittle
yeah, gumbo too. You could say seafood gumbo is NOLA. Chicken, andouille, pork, etc is acadiana or avoyelles area.
Posted on 4/2/09 at 11:26 am to el tigre
quote:
You could say seafood gumbo is NOLA. Chicken, andouille, pork, etc is acadiana or avoyelles area.
Even that's an overgeneralization.
Folks from down Bayou Lafourche have been making seafood gumbo for many generations.
Posted on 4/2/09 at 11:27 am to Tiger Attorney
quote:
Has any state contributed more? I don't even think it's close.
maybe not an individual state as far as the number of different dishes, but something as simple as the hot dog, hamburger, or steakhouse trumps all of these combined in terms of popularity and amount consumed.
also, the current soul/southern food coming into vogue for higher end restaurants and food magazines makes the Delta region a real force. it's not a state per say, but a region.
Posted on 4/2/09 at 11:28 am to el tigre
quote:
and i would not give jambalaya to NOLA b/c their version is awful. I would give that to Ascension parish or Acadiana.
It's not "who does a better version" it's "contributed to the world." The Spanish gave us Jambalaya. The lack of saffron in the states led them to use tomatoes, thus creating creole jambalaya. It wasn't until much later, when the Cajuns got a hold of this idea and started adding game and seafood, that their VERSION of jambalaya even existed.
Posted on 4/2/09 at 11:28 am to DaBeerz
quote:
you meant to say New orleans right? You only listed one thing outside of NO.
No I did not...I wanted others to contribute...which they have...
Also, jambalaya and gumbo have been done better outside of NOLA for the most part...though the best of the former can be found in NOLA...but by an Acadian chef.
Posted on 4/2/09 at 11:28 am to Y.A. Tittle
quote:
Folks from down Bayou Lafourche have been making seafood gumbo for many generations.
true....probably way before NOLA peeps if i had to guess. people in Nola just felt a need to add tomatoes to everything and call it theirs.
Posted on 4/2/09 at 11:29 am to Tiger Attorney
I don't know aobut top ten, but I think Natchitoches meat pies are some of the must underrated culinary contribution of the state.
Posted on 4/2/09 at 11:29 am to el tigre
quote:
and i would not give jambalaya to NOLA
Started in NOLA...Spanish influence combined with local ingredients....as I stated...other cities do it better overall.
Posted on 4/2/09 at 11:30 am to el tigre
Good additions, Rouge.
I do love meat pies, also...I will be at that booth at the RoadFoof Fest this weekend...
I do love meat pies, also...I will be at that booth at the RoadFoof Fest this weekend...
Posted on 4/2/09 at 11:30 am to Tiger Attorney
Sweep The Kitchen...Johnny's Pizza North Louisiana
Posted on 4/2/09 at 11:30 am to Tiger Attorney
Do you count the bread pudding at Commander's??
A lot of folks view that as the best dessert on the planet...
Posted on 4/2/09 at 11:31 am to el tigre
quote:
true....probably way before NOLA peeps if i had to guess. people in Nola just felt a need to add tomatoes to everything and call it theirs.
Wrong again. Gumbo is actually a French creation with Spanish influence. Again, done in NO way before the Cajuns got to it.
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