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Cajun and New Orleans food
Posted on 7/26/11 at 5:15 pm
Posted on 7/26/11 at 5:15 pm
Does it ever bug you when the two are mentioned as synonymous?
Or do you in fact relate the two two be much of the same as far as cuisine?
Or do you in fact relate the two two be much of the same as far as cuisine?
5
Posted on 7/26/11 at 5:17 pm to Sobchak
Average Joe Tourist mentioning it, no. National media outlets, yes.
Posted on 7/26/11 at 5:21 pm to BlackenedOut
It doesn't really bother me if they say "Cajun-Creole".. The two can be fused.. But the only place I see this term used is in New Orleans, usually at tourist traps I avoid.
Posted on 7/26/11 at 5:25 pm to Sobchak
quote:
Does it ever bug you when the two are mentioned as synonymous?
not really. it's pretty well-known that this country is full of morons.
Posted on 7/26/11 at 6:10 pm to Sobchak
quote:
Or do you in fact relate the two two be much of the same as far as cuisine?
Def. don't think of the two as the same. I only hear of tourist or the uninformed who say stuff like this.
I mean I kind of understand the assumption and it doesn't really bother me, but N.O. is not about crawfish, fried alligator, and boudin, etc. exclusively.
I had a relative who is high dollar salesman with his own company who I worked for briefly. I asked him one day if he had any special restauarants he liked to hit up when he was in town in business. He said he didn't really care for N.O. restaurants because he didn't like fried food all that much.
This post was edited on 7/26/11 at 6:48 pm
Posted on 7/26/11 at 6:16 pm to notiger1997
You mean like on the Long John's Silver ad.
Cajun fish with New Orleans seasonings.
Cajun fish with New Orleans seasonings.
Posted on 7/26/11 at 6:32 pm to Sobchak
TRUE New Orleans food is NOT Cajun, it is more Creole. Being from South Louisiana it just kinda makes me feel sad for the people who think NOLA cuisine is real Cajun food. When folks ask me where to eat Cajun food when visiting NOLA, I tell them to take a day trip to South Louisiana, when in NOLA, eat what the NOLA-eans do best, Creole NOLA cuisine. Big difference between the two, not saying one is bad or better than the other, just different & shouldn't be used as the same.
Posted on 7/26/11 at 7:04 pm to TIGERFANZZ
IMO Cochon, kpauls, butcher and bon ton hold their own with most any Cajun country restaurants. And I truly love t coons, cafe v, etc
Laffy is my second favorite town in LA. I have plenty family from the area and I love the food so I am not saying this with any disdain.
We clearly know down here that they are two separate types of food but to the world, they don't really care. Lyonaise food is different and distinct from provincial or burgundy food. People eat at la cote Sud all the time. How many people care and know which subregion the restaurant purveys or do they just know it as French food or southern French cuisine?
Laffy is my second favorite town in LA. I have plenty family from the area and I love the food so I am not saying this with any disdain.
We clearly know down here that they are two separate types of food but to the world, they don't really care. Lyonaise food is different and distinct from provincial or burgundy food. People eat at la cote Sud all the time. How many people care and know which subregion the restaurant purveys or do they just know it as French food or southern French cuisine?
This post was edited on 7/26/11 at 7:15 pm
Posted on 7/26/11 at 8:12 pm to Tiger Attorney
quote:
We clearly know down here that they are two separate types of food but to the world, they don't really care. Lyonaise food is different and distinct from provincial or burgundy food. People eat at la cote Sud all the time. How many people care and know which subregion the restaurant purveys or do they just know it as French food or southern French cuisine?
This. Having lived up North for a while, and also being a little older, I just let it slide now.
I will try to educate people about the differences, but not in an indignant way now. It's the same with a lot of cuisines. French, for one, as you mention. Also Italian. When people say Italian, they normally think pizza, pasta, red sauce, etc. But, that is more southern Italian. I look at the Cajun/N.O./Creole thing the same way.
Posted on 7/26/11 at 10:09 pm to Sobchak
quote:
New Orleans food
I don't even know what this is.
Posted on 7/26/11 at 10:17 pm to Tigertown in ATL
Yeah, define Creole/New Orleans food.
List some dishes that you would include in that genre.
I'm 5th generation New Orleanian on my mother's side, by the way. 3rd gen on my father's side, so, I know what I grew up eating.
Just interested to see how this is defined officially.
List some dishes that you would include in that genre.
I'm 5th generation New Orleanian on my mother's side, by the way. 3rd gen on my father's side, so, I know what I grew up eating.
Just interested to see how this is defined officially.
Posted on 7/26/11 at 11:14 pm to flbeachtiger
quote:
You mean like on the Long John's Silver ad.
Cajun fish with New Orleans seasonings.
Exactly
Posted on 7/26/11 at 11:33 pm to Tigertown in ATL
quote:
New Orleans food
Think gulf fish with jumbo lump crab and butter wine sauce. Stuffed shrimp like angels on horseback. Oysters Rockefeller or just charbroiled oysters. Seafood platters. It's the mixed bag/melting pot of international cuisines that have fuzed together much like the culture.
Cajun food is the product of a culture struggling to live and adapting to the land. Nobody else eats crawfish though it exists in other places. They just call it bait. Dark rouxs and the trinity add flavor to the gaminess of the proteins from the land. Gumbo, étouffée, jambalaya, sauce picante, boudin, and couvillion can bring out the best in strong flavored meats like frog legs, crawfish, squirrel, rabbit, venison, catfish, etc. These foods originate from Cajun and creole cultures which lived right alongside each other after the 1760s.
The only real connection between the two is the Creole influence which is undoubtedly there. I just wish there was more of a distinction to that aspect of our history.
Posted on 7/26/11 at 11:38 pm to Sobchak
Well, there is definitely fusion that has occurred. I agree that there are distinct differences, but you can get a good gumbo or etouffee in New Orleans just like you can elsewhere.
One thing that is not talked about as much as it should be, in my opinion, when it comes to New Orleans food is the influence of Sicilian/Italian cuisine. Much of the pastas and tomato based sauces, especially the adding of sugar to marinara sauce, is something that needs to be considered.
I'd still love to see a full list somewhere. I looked online and couldn't find much.
One thing that is not talked about as much as it should be, in my opinion, when it comes to New Orleans food is the influence of Sicilian/Italian cuisine. Much of the pastas and tomato based sauces, especially the adding of sugar to marinara sauce, is something that needs to be considered.
I'd still love to see a full list somewhere. I looked online and couldn't find much.
Posted on 7/27/11 at 1:05 am to AlaTiger
quote:Spanish and African as well
when it comes to New Orleans food is the influence of Sicilian/Italian cuisine.
Cajun food is "pesant food" (don't get you arse all riled up ppl from Laffy). It's made in similar ways to french country cooking, stuff they would have ready on the farm and a lot of one pot cooking.
Posted on 7/27/11 at 4:53 am to Sobchak
quote:
New Orleans food
quote:and Popeyes...
Think gulf fish with jumbo lump crab and butter wine sauce
Posted on 7/27/11 at 7:45 am to AlaTiger
When is someone from SW La. going to chime in about tomatoes?
Posted on 7/27/11 at 8:56 am to Rohan2Reed
quote:
it's pretty well-known that this country is full of morons.
Given that the people on this board don't agree on what is New Orleans, Creole and Cajun, your statement is really pretty silly.
Unless you consider yourself a moron because you don't understand the subtleties of low country, northeast, Pacific Northwest, etc. cuisines.
Posted on 7/27/11 at 9:00 am to Tigertown in ATL
It all goes back to the theory that truly great cuisines are so full of intricacies, exceptions to rules, and different approaches to cooking that they lack definition. Works for generic purposes (i.e. Chinese food) as well as more specific purposes (i.e. Roman cuisine)
Posted on 7/27/11 at 9:40 am to flbeachtiger
yeah the new orleans cajun fried alaskan pollock from long john silvers.
it bugs me when cajun food and new orleans is put together by a lot of travel channel shows.
it bugs me when cajun food and new orleans is put together by a lot of travel channel shows.
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