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Posted on 4/2/09 at 2:03 pm to Tiger Attorney
What about yams? Any yam dishes? Is that a Charleston thing or New Orleans?
Posted on 4/2/09 at 5:20 pm to Tiger Attorney
mmmmmmmmmmmm........ sweet cornbread
Posted on 4/2/09 at 6:18 pm to vilma4prez
The saucier. These workers in New Orlean's and the rest of Louisiana's kitchens are the unsung hero of Creole and Cajun cuisines. With it's base in the French culinary tradition, Louisiana has produced amazing sauces to compliment it's cuisine from a meuniere to a bisque to a creole and many variations.
Posted on 4/2/09 at 7:28 pm to BigAppleTiger
reguardless of where it was started, acadiana gumbo kicks the shite out of the NO version. jambalaya, etoufee, etc. as well.
Posted on 4/2/09 at 7:32 pm to NIH
quote:
etoufee,
I agree on your post except for the etouffe. The Plantation Cookbook published by the Junior League of NO has the best etouffe recipe ever. I have cooked it for true Cajuns at the Oil and Gas fishing rodeo in Cocodrie and they have all said it was the best they have ever had.
Posted on 4/2/09 at 9:21 pm to glassman
Not really a culinary thing...per se, but the snowballs in N.O. kick azz!
I lived up and down the east coast when i was in the Navy, and no "shaved ice, "sno cone" or whatever they wanna call it even came close to N.O.'s version.
I lived up and down the east coast when i was in the Navy, and no "shaved ice, "sno cone" or whatever they wanna call it even came close to N.O.'s version.
Posted on 4/3/09 at 12:42 am to Y.A. Tittle
quote:
quote:
1.) Gumbo (NO)
quote:
8.) Jambalya (NO)
You can't attribute these purely to N.O.
+1
Posted on 4/3/09 at 12:44 am to fishpinger
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