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Started By
Message
re: Chow Yum Phat may have ruined crawfish for me
Posted on 4/6/20 at 10:07 am to Langland
Posted on 4/6/20 at 10:07 am to Langland
quote:
So I'm not surprised that there's still pretty much one "acceptable" way to serve crawfish in La. Do anything different or try anything new, people will stare at you like an animal caught in headlights. It blows people's minds.
Dave Chang, is that you?
1
Posted on 4/6/20 at 10:17 am to Langland
quote:
I am often blown away by the lack of desire of people to try anything new or different
quote:
Different blows ignorant redneck people's minds
If you don't have lemongrass oil dripping off your elbows, you are not a proper foodie. Be like me or you're an ignorant redneck. FYI not everyone can be as belittling and trite as you. Off you go spouting your hate, Mr David Chang.
Posted on 4/6/20 at 11:01 am to Hulkklogan
quote:
Dave Chang, is that you?
Thread hijack on Dave Chang: I read an interview w/him at the beginning of quarantine that made me roll my eyes so hard I lost a contact lens. He was yapping about how he never cooks in a regular home kitchen, and how home equipment is terrible....and how his home pantry is filled with all of these out-there ingredients like (gasp) agave syrup and two or three other things I can't recall at the moment....but I can clearly recall thinking ALL OF THAT is available, right now, on the shelf at my local WalMart, in the midst of a pandemic. ETA: I found the quote, from the NYTimes on 3/14: “ And my pantry is the most insanely weird thing most people have ever seen — agave instead of sugar, a good fish sauce, MSG, peppercorns, Momofuku seasoned salts. ”. Dude needs to get out more if he thinks that agave, fish sauce, and MSG are exotics and aren’t in average American pantries all over the dang country.
To me, he epitomizes the dumb bro chef thing: I know loads about XX, so I can spout my knowledge as an expert. Far too often, that "knowledge" is not nearly as deep as chefs proclaim it to be. These days, there are incredible food studies resources coming out of anthropology, history, archaeology, sociology, etc: a chef is a guy who makes food every day. I'm so over the technician as arbiter of opinion.
This post was edited on 4/6/20 at 1:35 pm
Posted on 4/6/20 at 11:58 am to hungryone
He's an insufferable race baiter who thinks he knows everything. I've had to turn off shows with him -- that would have otherwise been good -- because I couldn't handle him disrespectfully talking over the people he was supposed to be interviewing.
This post was edited on 4/6/20 at 11:59 am
Posted on 4/6/20 at 12:26 pm to LouisianaLady
He doesn't seem to be very happy with who he is, to me.
Posted on 4/6/20 at 12:32 pm to LouisianaLady
I agree 100%. A couple shows that I thought had real promise were ruined by him. No reason for the attitude he gives off.
Posted on 4/6/20 at 12:37 pm to HECM62
So anyway...the crawfish were really good 
Posted on 4/6/20 at 12:41 pm to LouisianaLady
quote:
He's an insufferable race baiter who thinks he knows everything.
I thought you were talking about Langland until I saw this.
quote:
I've had to turn off shows with him
Posted on 4/6/20 at 1:32 pm to hungryone
quote:
Boudin egg rolls, boudin burritos, cheese stuffed fried boudin balls
I'm surprised you didn't lead with cheese stuffed boudin balls.
Don't forget boudin king cake! Talk about a true bastardization of King Cake. See, I ain't got no problem with being conservative. Frankly, there should be a state food law against calling it a King Cake, because it's not a King Cake. It's a boudin stuffed bread.
I'm just saying it's a childlike attitude towards anything new. Like a child making a face at the thought of eating brussel sprouts. They reject it before they even try it and they don't understand it.
As far as flexibility and adaptability, you are talking about the creative cajun and redneck cooks, not the ignorant cajun and redneck restaurant customers. That's who I'm talking about. These are the people who are stuck in their ways. And frankly I don't care if they are stuck in their ways. The issue I have is the contempt they have for something different than what they are used to, like boiled crawfish that isn't done a certain way.
Posted on 4/6/20 at 1:40 pm to Langland
quote:
Langland
TulaneLSU alter
Posted on 4/6/20 at 1:42 pm to Langland
quote:
As far as flexibility and adaptability, you are talking about the creative cajun and redneck cooks, not the ignorant cajun and redneck restaurant customers. That's who I'm talking about. These are the people who are stuck in their ways. And frankly I don't care if they are stuck in their ways. The issue I have is the contempt they have for something different than what they are used to, like boiled crawfish that isn't done a certain way.
Seriously, dude, we certainly know some very different Cajuns. And conflating Cajun with “redneck” attitudes (your word, not mine) is a pretty shaky construct. Are we really talking about class here? Are you using cajun/redneck as a signifier for lower middle class diners in rural areas, as opposed to upper middle class urban diners? I’d wager that diners with less discretionary income are indeed more conservative when it comes to ordering in restaurants: if dining out is a splurge to you, you don’t want to risk spending your limited cash on something you might not like. ( Hence the obligatory roasted chicken on so many fine dining menus.)
Sounds like a research topic fo’ sho’: menu risk aversion in price sensitive restaurant patrons, compared by region.
Posted on 4/6/20 at 1:57 pm to hungryone
quote:
ignorant
This is the word you keep leaving out.
Posted on 4/6/20 at 2:36 pm to hungryone
quote:
if dining out is a splurge to you, you don’t want to risk spending your limited cash on something you might not like. ( Hence the obligatory roasted chicken on so many fine dining menus.)
This. I grew up with a lot of people like this. Fastfood was a treat consumed no more than once or twice per week. A meal out in a restaurant might happen once in a month, twice at the most. It’s hard to justify that money going towards a risk when you almost never can afford a meal like that. Those people stick to solid safe menu items, and I don’t blame them. My father is like that. I know that when he goes to a seafood restaurant he’s either getting the fried oysters, fried catfish, fried oysters AND fried catfish, or crawfish etoufee. My oldest brother is getting fried shrimp and/or a cup of gumbo. My other brother is getting something au gratin and maybe some fried crawfish tails.
Not everyone can afford to order another meal if they don’t like what they get, and not everyone can afford a meal out more than once in a blue moon. So, they stick to what they know they’ll like. I’ve always been a risk taker, but I’m definitely more conservative when I’m paying. I am definitely more skittish to try new restaurants when I’m only buying for me.
Posted on 4/6/20 at 2:37 pm to LSUZombie
quote:
Ordered their crawfish last night tossed in lemongrass garlic butter. Came with potatoes, corn, mushrooms, boiled quail eggs, and edamame
Cool.
I've tried the asian style crawfish from a few different places. I just can't get into it. In my mind, crawfish are supposed to taste a certain way. Crawfish for me aren't meant to be a delivery system for other kinds of flavors.
I think it's great how people are doing this and experimenting... I just can't seem to enjoy it.
Posted on 4/6/20 at 2:49 pm to LSUFanHouston
I don't know how they're normally done elsewhere as far as the boiling liquid for Asian style crawfish, but it seems like CYP is seasoning the water like we do. At least it smelled like it when I've been near their parking lot while they're boiling
Posted on 4/6/20 at 4:00 pm to LSUZombie
I had the CYP style crawfish last week. I've never had crawfish like that in my life. They were very tasty, although after about 2 lbs of them I wanted regular cajun style crawfish. I don't really like mushrooms but those asian mushrooms were amazing.
Posted on 4/6/20 at 6:03 pm to LSUZombie
I made this exact thread on Friday
The one with the pictures of the bags
At least mine had pictures
The one with the pictures of the bags
At least mine had pictures
Posted on 4/6/20 at 6:06 pm to LouisianaLady
quote:
He's an insufferable race baiter who thinks he knows everything. I've had to turn off shows with him -- that would have otherwise been good -- because I couldn't handle him disrespectfully talking over the people he was supposed to be interviewing.
This. I’ve been watching Ugly Delicous and there’s nary an episode where he doesn’t dig on Whitey. Even his steak episode had feminists railing on how steak is misogynistic or some shite.
Posted on 4/6/20 at 6:43 pm to LSUZombie
quote:I've had non-traditional crawfish that were as good as any others I've had. It feels like an entirely different meal, but they're delicious nonetheless
So anyway...the crawfish were really good
This post was edited on 4/6/20 at 6:53 pm
Posted on 4/6/20 at 7:23 pm to dpd901
You should listen to his podcast and follow him on twitters , he’s the worst
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