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Started By
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re: let's talk regional LA
Posted on 10/17/14 at 1:29 pm to Tigertown in ATL
Posted on 10/17/14 at 1:29 pm to Tigertown in ATL
(no message)
0
Posted on 10/17/14 at 1:29 pm to Tigertown in ATL
quote:
I'm skeptical myself.
I'm not skeptical, I'm just looking to eat good.
Posted on 10/17/14 at 1:30 pm to Tigertown in ATL
New Orleans = Dont cook down the trinity enough.
Posted on 10/17/14 at 1:35 pm to TigerWise
I eat in a different part of S.La everyday, and there a certainly subtle differences between areas, but it's all good.
Posted on 10/17/14 at 2:25 pm to heypaul
I'll take a stab at this
Lafayette-fried pig skin, sausauge casing filled with rice, rice 'n goop ("gravy")
Shreveport- Ark-La-Tex Nouveau farm cuisine; boiled seafood sprinkled with Tony's
Delta (ferriday north to tallulah)-very gamey; squirrel, rabbit stews; mississippi river catfish; seasoned with salt only
Alexandria-Sirloin steaks; Chili's babyback ribs
Lake Charles-Famous for its modern plant breakroom dining scene-microwave burritos; canned tuna with mayonnaise on saltines; spam; dessert ice cream sandwiches
South Baton Rouge-creole meets cajun meets delta; Hamburgers; tailgate jambalaya (no tomatoes); fried seafood; grocery store plate lunches
North Baton Rouge-Green beans with ham hocks; pigs feet; malt liquor battered chicken; sale watermelon
Old cajun country (Breaux Bridge, Henderson, St. Martinville)- fatty chicken and sausage gumbos; gar ball stew; fried choupique
New Orleans- spaghetti with eggs; jambalaya with tomatoes; soggy roast beef poboys; pizza by the slice; very heavy use of tomatoes and tomato sauce
Lafayette-fried pig skin, sausauge casing filled with rice, rice 'n goop ("gravy")
Shreveport- Ark-La-Tex Nouveau farm cuisine; boiled seafood sprinkled with Tony's
Delta (ferriday north to tallulah)-very gamey; squirrel, rabbit stews; mississippi river catfish; seasoned with salt only
Alexandria-Sirloin steaks; Chili's babyback ribs
Lake Charles-Famous for its modern plant breakroom dining scene-microwave burritos; canned tuna with mayonnaise on saltines; spam; dessert ice cream sandwiches
South Baton Rouge-creole meets cajun meets delta; Hamburgers; tailgate jambalaya (no tomatoes); fried seafood; grocery store plate lunches
North Baton Rouge-Green beans with ham hocks; pigs feet; malt liquor battered chicken; sale watermelon
Old cajun country (Breaux Bridge, Henderson, St. Martinville)- fatty chicken and sausage gumbos; gar ball stew; fried choupique
New Orleans- spaghetti with eggs; jambalaya with tomatoes; soggy roast beef poboys; pizza by the slice; very heavy use of tomatoes and tomato sauce
Posted on 10/17/14 at 2:35 pm to TheIndulger
Posted on 10/17/14 at 3:14 pm to TigerWise
Fried catfish, hush puppies, cornbread and rice and gravy just doesn't taste near as good in South LA as it did growing up in monroe
Posted on 10/17/14 at 3:59 pm to fleaux
Rednecks fry better. Fact.
Posted on 10/17/14 at 3:59 pm to Houma Sapien
quote:you need to edit this from "Louisiana fare" to "Cajun fare".
new orleans - everything is basically spaghetti sauce. some great hidden gems but the best ones don't serve louisiana fare.
The op was all about Cajun foods. New Orleans does not have Cajun foods other than a few hidden gems. The best ones don't serve Cajun food
Posted on 10/17/14 at 4:12 pm to TheIndulger
quote:
New Orleans- spaghetti with eggs; jambalaya with tomatoes; soggy roast beef poboys; pizza by the slice; very heavy use of tomatoes and tomato sauce
I've never eaten spaghetti with eggs. And none of my family ever cooked heavy with tomatoes. Only dish that tomatoes were used in was spaghetti, seafood jambalaya, and maybe redfish courtbouillon.
Posted on 10/17/14 at 4:18 pm to OTIS2
quote:
Generally true, yes. Lot's of furry and feathered things up here get defurred and defeatherd for dinner.
Part of my family grew up in lower Plaquemines parish and growing up we ate a lot of seafood and wild game (deer, ducks, geese, etc.) stews. I think almost every meal my grandparents cooked there was a brown gravy.
Posted on 10/17/14 at 4:37 pm to JasonL79
quote:
I've never eaten spaghetti with eggs.
I had a sweet little old Italian housekeeper who would make red gravy all the time and bring it to me. She would always tell me she saved me a few of the eggs in it. Apparently, they are gold to the Italians. I don't know if it's an Italian thing in specific regions or not. I miss that sweet woman.
Posted on 10/17/14 at 4:40 pm to Houma Sapien
Shreveport - good roast, mashed potatoes, and chicken n dumplins.
Also, all sausage is smoked. They've never heard of fresh sausage.
Also, all sausage is smoked. They've never heard of fresh sausage.
Posted on 10/17/14 at 4:40 pm to Gris Gris
I was under the impression it was a broken egg in the spaghetti. Kind of like an egg drop soup or fried rice. So people in New Orleans put whole eggs in the dish?
Posted on 10/17/14 at 4:44 pm to TigerWise
My grandma likes to do that when she makes spaghetti. You just boil some eggs then peel and throw them in the red sauce at the end. I don't really get it since the eggs don't really soak up the flavor, but I like boiled eggs so no complaints.
I noticed some of te old fashioned plate lunch places in lafayette would put eggs in their shrimp stew also.
I noticed some of te old fashioned plate lunch places in lafayette would put eggs in their shrimp stew also.
Posted on 10/17/14 at 5:12 pm to TheIndulger
quote:
boil some eggs then peel and throw them in
That's what we do with shrimp stew....which is basically a thick gumbo. I've found shrimp stew means many different things to peeps across the state.
This post was edited on 10/17/14 at 5:14 pm
Posted on 10/17/14 at 5:24 pm to Houma Sapien
I like that he has a different style for Lafourche/Terrebonne, but lumps all of the Acadiana and BR regions together.
Posted on 10/17/14 at 5:31 pm to fightin tigers
I grew up in Houma and live in Lafourche now...... the 10 minute drive doesnt much of a difference.
Posted on 10/17/14 at 5:38 pm to fightin tigers
I grew up in Houma and live in Lafourche now...... the 10 minute drive doesnt much of a difference.
Posted on 10/17/14 at 6:59 pm to OTIS2
I lived on Bossier City. What they call gravy is like something I you would buy in a packet and mix with water. I stuck to the chain restaurants and Mexican restaurants after I learned
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