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re: The 10 Worst Examples Of Louisiana Cuisine You’ve Ever Seen
Posted on 9/25/16 at 2:33 pm to Stadium Rat
Posted on 9/25/16 at 2:33 pm to Stadium Rat
Skillet must not have seen this thread yet
If he had, I know he would have posted pic of my gumbo soup
If he had, I know he would have posted pic of my gumbo soup
1
Posted on 9/25/16 at 2:41 pm to Rouge
Count Chocula will be here to tell you about the Commander's Palace gumbo with no rice 
Posted on 9/25/16 at 7:22 pm to Stadium Rat
Kind of related, but Johnsonville andouille is the most disgusting "andouille" ever. It taste exactly like a hot dog. Exactly. I should have known better but local butcher place was out of the usual. Ruined an entire batch of gumbo.
Posted on 9/25/16 at 7:57 pm to REG861
I know the people at Shoal Creek should know better, maye their customers prefer itthat way, IDK.
Posted on 9/25/16 at 8:16 pm to Napoleon
I also had some crawfish étouffée in Ventura, California that was soup. It tasted like liquid crab boil. It was way too spicy also.
Posted on 9/25/16 at 8:17 pm to Napoleon
i was there this weekend to watch the last stop of the Miles farewell tour. In their defense, they don't call it red beans and rice. It says pinto beans and rice on the menu.
Posted on 9/25/16 at 8:25 pm to TheIndulger
I had really good Cajun one time in Wears Valley outside the Smokies. The owner was Cajun and his wife from Tennessee. He had to follow her out there. Forgot the name was pretty good.
I do try cajun sometimes outside of La just to see. Most of the time it's no bueno.
I do try cajun sometimes outside of La just to see. Most of the time it's no bueno.
Posted on 9/25/16 at 8:30 pm to Napoleon
Anything with cajun,creole or Louisiana in the name from Chicago
Posted on 9/25/16 at 9:38 pm to Stadium Rat
Had a "muffaletta" at Mellow Mushroom in Auburn Saturday - more like an open face cheese melt with mushrooms.
Posted on 9/25/16 at 10:14 pm to blueridgeTiger
quote:
muffaletta
quote:
mushrooms
Posted on 9/25/16 at 10:16 pm to Stadium Rat
I don't look for good Louisiana food in places like Portland, just like I don't expect to find a good cheese steak or good poutine in New Orleans. Seems like a no brainer. If you are ordering crawfish etouffee in freakin' Ohio, you deserve whatever you get.
Posted on 9/25/16 at 10:24 pm to lsuwontonwrap
I think its odd that dishes can be so off in different areas of the country. I just dont think they are genuinely trying to make what we eat exactly how we make it.
With the internet and the amount of info and products available online, making LA dishes should be nothing of a challenge. Most of the dishes are easy to make
With the internet and the amount of info and products available online, making LA dishes should be nothing of a challenge. Most of the dishes are easy to make
Posted on 9/26/16 at 11:00 am to lsuwontonwrap
quote:
good poutine in New Orleans.
The sweetbread poutine at Toup's is freaking great.
Posted on 9/26/16 at 3:58 pm to Deactived
quote:
making LA dishes should be nothing of a challenge. Most of the dishes are easy to make
If you're not raised or spent a good amount of time in Louisiana, you're not going to be able to make Louisiana dishes. It's a style of cooking unique to here that doesn't translate easily.
Posted on 9/26/16 at 4:40 pm to bdevill
quote:
If you're not raised or spent a good amount of time in Louisiana, you're not going to be able to make Louisiana dishes
come on, really?
quote:
It's a style of cooking unique to here that doesn't translate easily.
What doesnt translate if you follow the recipes from the TD cookbook?
Any decent cook can take a Paul Prudhomme recipe and execute it. Look at the red beans and rice recipe in the TD cookbook. Its incredibly easy. Barring not being able to get certain ingredients, any decent cook, let alone a trained chef, can make our dishes if they follow our recipes.
Posted on 9/26/16 at 4:56 pm to Stadium Rat
Worst "Cajun" food I ever had was in a mall in Memphis. It was a "Louisiana" food place next to a "Chinese" place. Their jambalaya was shrimp fried rice. They also had a "Bourbon Chicken"
Posted on 9/26/16 at 5:11 pm to bdevill
quote:
If you're not raised or spent a good amount of time in Louisiana, you're not going to be able to make Louisiana dishes. It's a style of cooking unique to here that doesn't translate easily.
Not really. Most of the ingredients (flower, rice, chicken, onions, green onions, celary, garlic, oil, pork roast, ect) can be found anywhere. The only things that can be difficult to acquire are the sausage, seafood, and seasonings, but with a little research, one can have as much as they want of passable versions of these things shipped to their door.
One doesn't have to be born here to learn how to make a roux. It takes a little practice and patience, but it's an easy thing to learn just looking it up on youtube. How hard is it to brown onions? How hard is it to cook red beans in a crock pot with a little ham and sausage?
It is mind-boggling that I can find regular people (i.e. not natives to the ethnic cuisine they are making) easily culturally appropriating delicious ethnic dishes like Korean BBQ chicken, tacos al pastor, and speghetti and meatballs, but no one outside of Louisiana knows how to f&%king google how to make a passable gumbo? It truly is bewildering.
Posted on 9/27/16 at 12:02 pm to Stadium Rat
I went to a restaurant once here in Los Angeles that was advertising a "New Orleans Burger". I told the waiter I was from New Orleans and I wasn't aware that we HAD a burger. So I asked the waiter, what is a New Orleans burger? He said, "It's a regular burger with a slice of avocado on it."
Posted on 9/27/16 at 1:06 pm to kingbob
quote:
Korean BBQ chicken, tacos al pastor, and speghetti and meatballs
Do you really think most people from Korea, Mexico and Italy would agree? I doubt it.
Posted on 9/27/16 at 1:17 pm to L.A.
quote:
So I asked the waiter, what is a New Orleans burger? He said, "It's a regular burger with a slice of avocado on it."
That's kind of hilarious, cause that's what we call a California Burger down here.
This post was edited on 9/27/16 at 1:18 pm
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