- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pretending to Know ANYTHING About Louisiana Foods
Posted on 2/20/17 at 9:35 am
Posted on 2/20/17 at 9:35 am
I can't stand it when someone thinks they know something about the foods of Louisiana and come up with recipes for them.
Take this cat Meathead of AmazingRibs.com for eaxample. In this Po'boy article ...... LINK
Where the hell in Louisiana have you heard poboy bread referred to as a "stick" of "baguette". He may know something about BBQ(and I'm beginning to wonder if he doesn't repeat stuff he hears from those who REALLY do know about BBQ)but he doesn't know much about our stuff.
How the hell do you get 6 6" sandwiches from two"2 feet of soft crust French bread loaf"?
His Bayou Bite Louisiana Dipping Sauce for Barbecue is a lame attempt at using the Louisiana "brand" on a bell pepper concoction I'm sure tastes nothing like Louisiana.
That sandwich he has pictured is pretty darn weak and I hope people don't think that is a true representation of a real Louisiana Po'boy.
Take this cat Meathead of AmazingRibs.com for eaxample. In this Po'boy article ...... LINK
Where the hell in Louisiana have you heard poboy bread referred to as a "stick" of "baguette". He may know something about BBQ(and I'm beginning to wonder if he doesn't repeat stuff he hears from those who REALLY do know about BBQ)but he doesn't know much about our stuff.
How the hell do you get 6 6" sandwiches from two"2 feet of soft crust French bread loaf"?
His Bayou Bite Louisiana Dipping Sauce for Barbecue is a lame attempt at using the Louisiana "brand" on a bell pepper concoction I'm sure tastes nothing like Louisiana.
That sandwich he has pictured is pretty darn weak and I hope people don't think that is a true representation of a real Louisiana Po'boy.
13
Posted on 2/20/17 at 9:38 am to Cajunate
a poboy is about as Cajun as spaghetti
Posted on 2/20/17 at 9:40 am to Cajunate
Posted on 2/20/17 at 9:41 am to Cajunate
I watched a video of someone from Amazing Ribs making an authentic jambalaya..... parboiled rice, guidrys seasoning and kitchen boquet.
Posted on 2/20/17 at 9:42 am to Cajunate
Posted on 2/20/17 at 9:44 am to Y.A. Tittle
Yeah, I've had salads with more meat or seafood in it.
Posted on 2/20/17 at 9:49 am to Cajunate
The quantities there seemed to be the least of its issues.
Posted on 2/20/17 at 9:52 am to Y.A. Tittle
Say what you want about it not being cajun. I agree with that statement.
That being said, I would be willing to bet that the sandwich pictured tastes amazing. IWEI and I am not ashamed to say so.
That being said, I would be willing to bet that the sandwich pictured tastes amazing. IWEI and I am not ashamed to say so.
Posted on 2/20/17 at 9:56 am to Cajunate
I guess the only thing I don't like is his comment that "in New Orleans they like everything hot!" That simply isn't true. I'd say we prefer "flavorful" moreso than hot. Boiled crawfish is one of the few dishes that I prefer "spicy"...which I can see how non-residents may call hot.
As far as BBQ, I've watched his site grow from the beginning. He's had very nice rub recipes, sauces and BBQ techniques from the outset. Concerning the bread, I'd chalk up his use of "baguette" to it being just something they call it up there.
When I lived on Long Island I found a deli that made "New Orleans style Hogies". I just figured they kept the term hogie so their locals would try it. Idk.
Didn't see bell pepper used anywhere in the recipe but I guess I could've missed it.
As far as BBQ, I've watched his site grow from the beginning. He's had very nice rub recipes, sauces and BBQ techniques from the outset. Concerning the bread, I'd chalk up his use of "baguette" to it being just something they call it up there.
When I lived on Long Island I found a deli that made "New Orleans style Hogies". I just figured they kept the term hogie so their locals would try it. Idk.
quote:
a bell pepper concoction
Didn't see bell pepper used anywhere in the recipe but I guess I could've missed it.
Posted on 2/20/17 at 10:00 am to Jibbajabba
quote:
IWEI and I am not ashamed to say so.
I would too. Would I make it a little different? Probably so but the idea of grilled shrimp/andouille poboy sounds good to me.
Posted on 2/20/17 at 10:04 am to GeauxTigers0107
quote:
I guess the only thing I don't like is his comment that "in New Orleans they like everything hot!" That simply isn't true. I'd say we prefer "flavorful" moreso than hot.
Yeah, I met a guy from New Mexico while I was fishing up in Alaska. First thing he said to me was "You guys just think you have spicy food down there." Immediately corrected him and said "No. We prefer great taste over spicy."
quote:
I can't stand it when someone thinks they know something about the foods of Louisiana
My mother-in-law from Kansas tried to tell me she knew all about making gumbo and a roux because she "makes gravies" all the time.
This post was edited on 2/20/17 at 10:06 am
Posted on 2/20/17 at 10:13 am to SaintBrees
I don't care what part of the country you live that does not look appetizing. Who cuts sausage into small pieces to put on a sandwich. Only thing that would have made it worse is mayo.
Posted on 2/20/17 at 10:22 am to CHEDBALLZ
quote:
I watched a video of someone from Amazing Ribs making an authentic jambalaya..... parboiled rice, guidrys seasoning and kitchen boquet.
Passing off authenticity bothers me too. I don't mind calling something a jambalaya, gumbo, etc that is off the wall and not what'd we do. Americans have appropriated all kinds of foods, just don't call it authentic.
Posted on 2/20/17 at 10:25 am to SaintBrees
Looks like shite, but IWEI.
Posted on 2/20/17 at 10:27 am to t00f
quote:
I don't care what part of the country you live that does not look appetizing. Who cuts sausage into small pieces to put on a sandwich. Only thing that would have made it worse is mayo.
The way the shrimp is cooked there is the only thing that doesn't look half bad. Combining it with andouille sausage cut in that manner (or even at all) is not good (I'm not sure how you would eat that thing and get a taste of the sausage and shrimp - if that's what you want). Adding chunky iceberg lettuce, roma tomatoes, and raw onions to it is not good. The bread looks terrible as does whichever way it appears toasted.
All in all, it's really hard to see anything appetizing about that conception of a "poboy." And, like the OP, I really hate to see when people wax "authentically" about things they clearly know nothing about, and it makes me question their authority on things that they might actually know.
Posted on 2/20/17 at 10:29 am to Cajunate
Meathead and his bull is strictly for amateurs.
Posted on 2/20/17 at 10:42 am to Y.A. Tittle
he did devein those bad boys.
Posted on 2/20/17 at 10:43 am to Cajunate
They cooked a gumbo on Valerie's Home Cooking on food network this weekend. Surprisingly she was spot on, minus the two cans of tomatoes and tablespoon of cayenne pepper.
One of the worst had to be Alton Brown boiling crawfish
One of the worst had to be Alton Brown boiling crawfish
Posted on 2/20/17 at 11:02 am to TrebleHook
The worse fake Cajun there ever was was Justin Wilson and folks still admore him till they try some of his recipes. He wasn't a Cajun, he wasn't a cook, and I feel sorry for folks that dont know better. IMO he hurt our culture worse than any one.
Posted on 2/20/17 at 11:13 am to SaintBrees
Not ashamed to say I would eat that thing.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News