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Started By
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USA Today article on Cajun vs Creole cooking.
Posted on 3/30/21 at 11:20 pm
Posted on 3/30/21 at 11:20 pm
difference in cuisines
Found it interesting, although lacking in depth, it's a 30,000' view of the differences and explains some of the banter here about whether a dish should or should not include tomatoes.
Found it interesting, although lacking in depth, it's a 30,000' view of the differences and explains some of the banter here about whether a dish should or should not include tomatoes.
3
Posted on 3/30/21 at 11:31 pm to HubbaBubba
Not a bad read overall
Posted on 3/31/21 at 6:06 am to HubbaBubba
Not bad, VERY high level. No attempt to bring to note the actual Cajun region of Louisiana, so the effort grade gets an "L" for lazy. The picture of "Cajun jambalaya" looks tasteless. He should look up pochej's thread on this board to get an idea.
The author has another article related to Gulf Coast seafood, but you guessed it, New Orleans is pretty much the only reference point.
The author has another article related to Gulf Coast seafood, but you guessed it, New Orleans is pretty much the only reference point.
This post was edited on 3/31/21 at 6:17 am
Posted on 3/31/21 at 6:21 am to HubbaBubba
Thanks for sharing.
I don't disagree with what he's saying but, it seems like he hasn't added anything new to the conversation and just parroted a broad overgeneralization of the subject.
The typical, city urban Creole vs rural country cajun & tomatoes vs no tomatoes comparison is trivial and overstated.
But his one had me perplexed?
Wouldn't rural people have better access to animal fats for roux making? Is seems like he's trying to compare the two on historical level & fails to consider how rural people subsisted off of their surroundings. I'm understanding the use of the term "oil" to refer to plant based oils.
Anyway, it's always interesting to get an outsider's POV on Louisiana's culture.
I don't disagree with what he's saying but, it seems like he hasn't added anything new to the conversation and just parroted a broad overgeneralization of the subject.
The typical, city urban Creole vs rural country cajun & tomatoes vs no tomatoes comparison is trivial and overstated.
But his one had me perplexed?
quote:
Roux with butter vs roux with oil
Wouldn't rural people have better access to animal fats for roux making? Is seems like he's trying to compare the two on historical level & fails to consider how rural people subsisted off of their surroundings. I'm understanding the use of the term "oil" to refer to plant based oils.
Anyway, it's always interesting to get an outsider's POV on Louisiana's culture.
Posted on 3/31/21 at 7:38 am to BigDropper
quote:
Roux with butter vs roux with oil
Oh snap, is this going to be the new tomato or no tomato argument? Let’s go
This post was edited on 3/31/21 at 7:39 am
Posted on 3/31/21 at 8:36 am to BigDropper
quote:My family was poor as dirt and even as late as the late 50's / early 60's can remember churning butter with my grandmother from her cow.
Wouldn't rural people have better access to animal fats for roux making?
This post was edited on 3/31/21 at 8:37 am
Posted on 3/31/21 at 10:10 am to BigDropper
quote:
But his one had me perplexed?
Mine would be:
quote:
Cajuns, in their relative cultural isolation, had no access to the produce staple
This just cannot be true.
Posted on 3/31/21 at 12:56 pm to AlxTgr
I always thought it was like this:
Creole - Use Tomatoes
Cajuns - Don't Use Tomatoes
Creole - Use Tomatoes
Cajuns - Don't Use Tomatoes
Posted on 3/31/21 at 1:38 pm to RedHawk
quote:I guess if you are speaking in terms of certain dishes, yes. But, across the board, no. Both sides of my family come from prairie Cajun families, and tomatoes are used often. Just not in the dishes this board objects to
Creole - Use Tomatoes
Cajuns - Don't Use Tomatoes
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