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re: I'm Working On A Documentary about Creole Cuisine
Posted on 2/8/23 at 8:28 am to Tigertown in ATL
Posted on 2/8/23 at 8:28 am to Tigertown in ATL
quote:
Probably so.
I like you though.
Your point is well taken.
1
Posted on 2/8/23 at 9:09 am to Scientific73
If you’re visiting South Louisiana, try and touch base with Jay Ducote.
He’s probably the most notable chef in the area these days. In addition to being a renowned Louisiana chef, he’s pretty famous nationally for his appearance on Bobby Flay’s show.
He’s also a BR media staple, so attaching his name to your documentary would be great exposure.
He’s probably the most notable chef in the area these days. In addition to being a renowned Louisiana chef, he’s pretty famous nationally for his appearance on Bobby Flay’s show.
He’s also a BR media staple, so attaching his name to your documentary would be great exposure.
Posted on 2/8/23 at 9:29 am to HeyCap
quote:.
I know they own the restaurant group but they’re from Jordan
Their holding company is called Creole Cuisine. There is a much larger representation of Creole besides LA, maybe you’ve heard
Posted on 2/8/23 at 9:35 am to logjamming
quote:
Jay Ducote.
He’s probably the most notable chef in the area these days.
I'm confused.
Posted on 2/8/23 at 11:26 am to BehindU
quote:
Famous Foods in Lake Charles is owned and operated by the Darby Family. Amazing Family! its a BBQ joint but unlike any BBQ establishment you have every been to. The soft and spicy cracklins are IMO the best! I would bet you could find Creole influence from New Orleans to Houston.
Thanks. Lake Charles is my hometown. I'm definitely going there to do interviews.
Posted on 2/8/23 at 11:28 am to Y.A. Tittle
quote:
I wasn't even trying to be a jackass here either. There are people whose thoughts and opinions on food I respect who define the term differently than I would.
It's a very fluid term/idea, such that I was genuinely trying to nail down where the OP was coming from on this.
The working title of my film is "Maque Choux: The Innovation of Creole Cuisine in America"
Posted on 2/8/23 at 11:29 am to Y.A. Tittle
quote:
I need to know what you think this is first.
Born and raised in Lake Charles, Lafayette, and New Orleans.
Those are my credentials
Posted on 2/8/23 at 11:31 am to vistajay
quote:
No thanks
Originally from Lake Charles, and raised in Lafayette my G!
Posted on 2/8/23 at 11:38 am to logjamming
A-. Hook's a tad too shiny for an A.
This post was edited on 2/8/23 at 12:43 pm
Posted on 2/8/23 at 11:43 am to Scientific73
I second Famous Foods for cracklin. But their boudin is pretty boring.
I also think you should still explain what you think "Creole" means. Even for people from South LA, it can mean different things. Some people use it interchangeably with "Cajun", which gets confusing.
I also think you should still explain what you think "Creole" means. Even for people from South LA, it can mean different things. Some people use it interchangeably with "Cajun", which gets confusing.
Posted on 2/8/23 at 11:52 am to SUB
quote:
Some people use it interchangeably with "Cajun", which gets confusing.
They should not.
cracklin' and boudin origins are cajun.
Posted on 2/8/23 at 11:52 am to Scientific73
man I make a killer Maque Choux!!!
Posted on 2/8/23 at 12:13 pm to Mo Jeaux
quote:
like you though
Haha! Thanks.
I do get wound up from time to time.
Posted on 2/8/23 at 12:47 pm to Scientific73
Both of my folks are from Abbeville, I had no idea there was a creole preparation of maque choux. Live and learn…
Posted on 2/8/23 at 12:58 pm to Scientific73
quote:
The working title of my film is "Maque Choux: The Innovation of Creole Cuisine in America"
I think of maque choux as more Cajun than Creole. To me, "creole cuisine" is what you get at Antoines/Galatoires/Arnauds. It's sort of the more elevated idea of Louisiana cooking, with more of an actual French Cuisine type bent.
As I mentioned, I know and accept others define it differently.
I do sort of agree with what someone stated in the thread earlier, that most distinctions between "Creole" and "Cajun" with regard to cuisines have sort of blurred over the years, such that they are all but indistinguishable in most generalized settings at this point.
Posted on 2/8/23 at 1:11 pm to Darla Hood
quote:
My take is that “Creole” means different things, depending on time period, locale, etc. Creole food in New Orleans I think of as a more elegant, labor intensive style of cooking with all of the French, Spanish, and African influences of the past. In Cajun country, Creole cooking is more similar to soul food with Cajun/south Louisiana influences
I agree. And the OP might find subtle differences if he talks to chefs in Savannah, Charleston, or the sea islands of SC. Might get some different perspectives.
Posted on 2/8/23 at 1:12 pm to Scientific73
You can come to my house next month for an authentic bougie. We make everything from real blood Boudin and ragoût d'épine dorsale de porc.
Posted on 2/8/23 at 1:29 pm to Gaston
quote:
I had no idea there was a creole preparation of maque choux
Always thought it was a cajun dish myself. Guess it could be both.
Posted on 2/8/23 at 5:28 pm to Scientific73
Do I need to be the one to say it?
If you're in new Orleans, creole means a french influence.
If you're out of new orleans in louisiana creole means skin darker than a paper bag.
I can offer few recommendations on the first, but on the second, look for any black owned restaurant south of 190. I really like Ms. Glenda's cooking, but that's just me.
If you're in new Orleans, creole means a french influence.
If you're out of new orleans in louisiana creole means skin darker than a paper bag.
I can offer few recommendations on the first, but on the second, look for any black owned restaurant south of 190. I really like Ms. Glenda's cooking, but that's just me.
This post was edited on 2/8/23 at 5:34 pm
Posted on 2/8/23 at 5:33 pm to riverdiver
quote:
I agree. And the OP might find subtle differences if he talks to chefs in Savannah, Charleston, or the sea islands of SC. Might get some different perspectives.
I am covering all angles
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