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re: Top 10 Culinary Contributions of LA
Posted on 4/2/09 at 11:36 am to MightyYat
Posted on 4/2/09 at 11:36 am to MightyYat
quote:
Wrong again. Gumbo is actually a French creation with Spanish influence. Again, done in NO way before the Cajuns got to it.
i'm giving at least half credit to the people that corrected and perfected the awful tomato filled new orleans version. Even more so with jambalaya.
This post was edited on 4/2/09 at 11:38 am
0
Posted on 4/2/09 at 11:37 am to el tigre
quote:
and i would not give jambalaya to NOLA b/c their version is awful. I would give that to Ascension parish or Acadiana.
Beat me too it,
But TA I'll agree with you easily.
Posted on 4/2/09 at 11:38 am to MightyYat
TA, YA, Tigre, Rouge,etc..now that K-Paul's has changed and dumbed down his lunch menu, where in NO and BR, is the best seafood stuffed mirliton to be found?
I used to love eating this appetizer at K-Paul's.
I used to love eating this appetizer at K-Paul's.
Posted on 4/2/09 at 11:41 am to TheRoarRestoredInBR
quote:
TA, YA, Tigre, Rouge,etc..now that K-Paul's has changed and dumbed down his lunch menu, where in NO and BR, is the best seafood stuffed mirliton to be found?
I used to love eating this appetizer at K-Paul's.
The Peppermill in Metairie has a pretty good shrimp stuffed mirliton.
Posted on 4/2/09 at 11:42 am to MightyYat
quote:
Wrong again. Gumbo is actually a French creation with Spanish influence. Again, done in NO way before the Cajuns got to it.
i think you attributing much more certainty to this "fact" than is actually warranted. most of the histories i have read grant that the actual location of origin is very much in question. most say that the first reference to Gumbo in writing can be dated to the turn of the 19th century (1800-1805 timeframe) but these references occur both in NO and along the Acadian Coast around the same time.
Posted on 4/2/09 at 11:43 am to GatorTrunk
quote:Surely this was started in NOLA too!
Sweep The Kitchen...Johnny's Pizza North Louisiana
Posted on 4/2/09 at 11:48 am to MightyYat
quote:
The Peppermill in Metairie has a pretty good shrimp stuffed mirliton.
where is this?
also, have you tried any of the pre-made frozen ones you can grab at the markets? i think i saw them at Fisherman's Cove on Williams in the freezer section, right by the frozen turtle soups.
Posted on 4/2/09 at 11:50 am to Tiger Attorney
Probably the most influential has been Tabasco Sauce or other brand of LA style hotsauce. I would bet that 95% of the world's top restuarants have some in their inventory.
Posted on 4/2/09 at 11:53 am to glassman
quote:
Probably the most influential has been Tabasco Sauce or other brand of LA style hotsauce. I would bet that 95% of the world's top restuarants have some in their inventory.
great call. so obvious i forgot.
Posted on 4/2/09 at 11:56 am to Tiger Attorney
Not in the top 10, but I would put King Cake as an honorable mention.
Posted on 4/2/09 at 11:57 am to Tiger Attorney
quote:
Has any state contributed more?
Contributed more to who? Other than Bananas Foster none of those have really achieved national success. I'd put it on par with New Mexican cooking, a great food genre that not many people have truly experienced.
Posted on 4/2/09 at 12:01 pm to el tigre
Peppermill is on Severn right past Lakeside Mall if you are heading towards the Lake
Posted on 4/2/09 at 12:01 pm to TigerinATL
quote:
Contributed more to who? Other than Bananas Foster none of those have really achieved national success. I'd put it on par with New Mexican cooking, a great food genre that not many people have truly experienced.
i would have to disagree. over the past 20 years native Louisiana inspired food has popped up all over the country. you find "cajun" inspired item on menus all over outside of the south (of course, most of these things are abominations but...). the first think that people tell me when i say i'm from Louisiana is how much they love the food...and they start listening off all the food items that have been listed in this thread. now, you can question the authenticity of what many people have experienced but you can't deny the influence.
Posted on 4/2/09 at 12:08 pm to Eddie Vedder
quote:
can question the authenticity of what many people have experienced
I once got some "blackened" trout in hill billy country. They thought blackened was a crust of black peppercorns. I call that a marketing gimmick, not an influence. I'm not questioning whether LA cooking is good or should be influential, I'm questioning whether it actually is. What's a dish besides Bananas Foster that has actually escaped the region largely intact? Creme Brulee is another that comes to mind that I didn't see mentioned yet.
Posted on 4/2/09 at 12:11 pm to Tiger Attorney
from a national popularity perspective how would the rankings be ordered?
1. Tabasco
2. fried catfish(not purely LA)/gulf shrimp/oysters/etc?
3. Po-Boy?
4. Jambalaya?
5. Gumbo?
6. Bananas Foster?
7. boiled crawfish?
8. fried turkey?
pretty big drop off after those 6?
1. Tabasco
2. fried catfish(not purely LA)/gulf shrimp/oysters/etc?
3. Po-Boy?
4. Jambalaya?
5. Gumbo?
6. Bananas Foster?
7. boiled crawfish?
8. fried turkey?
pretty big drop off after those 6?
This post was edited on 4/2/09 at 12:54 pm
Posted on 4/2/09 at 12:11 pm to MightyYat
Thanks Yat, I'll have to try them out.
Posted on 4/2/09 at 12:29 pm to glassman
quote:
Probably the most influential has been Tabasco Sauce or other brand of LA style hotsauce. I would bet that 95% of the world's top restuarants have some in their inventory
Have to agree... or wait... you sure Crystal wasn't first. Surely Acadiana could not have beat New Orleans to this icon
Posted on 4/2/09 at 12:29 pm to TigerinATL
quote:
once got some "blackened" trout in hill billy country. They thought blackened was a crust of black peppercorns. I call that a marketing gimmick, not an influence. I'm not questioning whether LA cooking is good or should be influential, I'm questioning whether it actually is. What's a dish besides Bananas Foster that has actually escaped the region largely intact? Creme Brulee is another that comes to mind that I didn't see mentioned yet.
This is a valid point.
As much as I love the food from here, it really doesn't "travel" that well and much more often than not ends up as some sort of bastardized abomination.
Posted on 4/2/09 at 12:30 pm to Y.A. Tittle
quote:
As much as I love the food from here, it really doesn't "travel" that well and much more often than not ends up as some sort of bastardized abomination.
true.
our food is much more of an attraction than an influence.
Posted on 4/2/09 at 12:31 pm to el tigre
Don't you think Crawfish could be added to this list ?
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