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Started By
Message
This ain't jambalaya
Posted on 4/18/19 at 10:43 am
Posted on 4/18/19 at 10:43 am
12
Posted on 4/18/19 at 10:54 am to skipreid
Jambalaya sauce.
That's gonna trigger some people
That's gonna trigger some people
Posted on 4/18/19 at 11:02 am to skipreid
Like do people just make shite up and call it "Cajun _______?"
That's horrendous.
That's horrendous.
This post was edited on 4/18/19 at 11:02 am
Posted on 4/18/19 at 11:08 am to TH03
It's stuff like this that makes me wonder what I'm really getting at other restaurants that claim to be "authentic cuisine"
Posted on 4/18/19 at 11:10 am to upgrayedd
I mentioned this in a thread about how people were asking how famous chefs like alton brown could butcher our LA food.
If they're butchering our food, I don't trust their cooking of other food to be authentic
If they're butchering our food, I don't trust their cooking of other food to be authentic
Posted on 4/18/19 at 11:11 am to skipreid
Who teaches these people? Where on earth, besides this restaurant, is corn used in jambalaya? Literally 99% of that video is just wrong.
Posted on 4/18/19 at 11:14 am to upgrayedd
For sure, but you can usually avoid this by not ordering something like jambalaya at a sports bar.
I feel better ordering an ethnic dish as a restaurant that specializes in that cuisine, not a catch all place like a sports bar.
I feel better ordering an ethnic dish as a restaurant that specializes in that cuisine, not a catch all place like a sports bar.
Posted on 4/18/19 at 11:15 am to rowbear1922
What really gets me is that a restaurant in another area could easily purchase a Prudhomme, River Road, etc. cookbook and make the recipes almost word for word.. and be plenty successful while also being relatively authentic.
Posted on 4/18/19 at 11:22 am to LouisianaLady
A sports bar like the one in this thread isn't taking the time to make something that takes a couple hours.
Your point is valid for a place that serves exclusively Cajun food though.
Your point is valid for a place that serves exclusively Cajun food though.
Posted on 4/18/19 at 11:30 am to Jones
quote:
I mentioned this in a thread about how people were asking how famous chefs like alton brown could butcher our LA food.
If they're butchering our food, I don't trust their cooking of other food to be authentic
It's kinda like when you're watching the news and some chucklehead starts spouting off on a subject that you actually know a lot about and you immediately know they don't know what they're talking about. Kinda makes you wonder how much of the stuff they say on a daily basis is completely wrong
Corn in jambalaya? Looks authentic to me!
Posted on 4/18/19 at 11:33 am to TH03
quote:
Like do people just make shite up and call it "Cajun _______?"
Yep. It's why I don't eat that type of food outside LA unless the restaurant has been recommended by someone who knows food.
See it all too often.
Posted on 4/18/19 at 11:35 am to skipreid
they left out the mint
Posted on 4/18/19 at 11:58 am to LouisianaLady
quote:
What really gets me is that a restaurant in another area could easily purchase a Prudhomme, River Road, etc. cookbook and make the recipes almost word for word.. and be plenty successful while also being relatively authentic.
That's why I don't get it.
I will say though that if you google jambalaya you get a BUNCH of shitty links (most are more a paella/"New Orleans" red jambalaya with shrimp). Jambalaya is something you have to physically come to Louisiana to understand, but even that, you can get the red jambalaya from New Orleans and think that's correct
This post was edited on 4/18/19 at 12:02 pm
Posted on 4/18/19 at 12:02 pm to rowbear1922
quote:
Jambalaya is something you have to physically come to Louisiana to understand, but even that, you can get the red jambalaya from New Orleans and think that's correct
Or just download the calculator
Posted on 4/18/19 at 12:18 pm to TH03
quote:
Like do people just make shite up and call it "Cajun _______?" That's horrendous.
They sure do. What some people call jambalaya and gumbo are nowhere close to what we know it as.
Adding all kind of cayenne pepper makes it Cajun right?
Posted on 4/18/19 at 12:38 pm to upgrayedd
quote:
Or just download the calculator
That works if you know about the F&D board on TD....I highly doubt this Boston restaurant has any idea what TD is
Posted on 4/18/19 at 12:42 pm to rowbear1922
Tweet the TD calculator link to them
Posted on 4/18/19 at 1:04 pm to Nicky Parrish
He used "cajun seasoning" on the chicken. That crazy, cajun andouille sausage. And brown rice. It's gotta be jambalaya.
Posted on 4/18/19 at 1:24 pm to skipreid
I would definitely like to try that dish he made. Looks like it would be tasty.
But that sheet aint jambalaya
But that sheet aint jambalaya
Posted on 4/18/19 at 3:44 pm to TH03
quote:
Like do people just make shite up and call it "Cajun _______?"
That's horrendous.
Was at a restaurant in LA, the chef told me it's Cajun because they used tony's and cayenne
If that's what makes it Cajun to the rest of the world...
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