re: Baton Rouge area "Cajun" food sucks

you cant be serious

bobby flay is going to frick up rice?




let alone after this in the jambalaya recipe

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I get it like I want I add the rice. I let it boil until it starts to expand and "jump out the pot".

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bobby flay is going to frick up rice?

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Did you watch him try to make a jambalaya?

It was dogshit

When was the last time you had their bisque? I've read some mixed reviews about it.

I heard an explanation from Anthony Bourdain as to why so many outside chefs get Cajun and Creole food completely wrong when they try to recreate it. While it seems simple and second nature to us raised in it, our philosophy on how to cook meat, make gravys and stews, etc is the exact opposite of the classic-trained school of thought. It's why so many screw it up when they try to recreate it. It's literally going against their programming. "Blackening" is described as making every cardinal sin of cooking all at once. It's like growing up in the U.S. and then trying to drive a car around England for the first time. Everything is reversed, and without some practice, you're going to f&%k up A LOT.

On the flip side, plenty of Cajun techniques are used in other forms of cooking.

Making rice and gravy by searing your meat, building fond, deglazing, returning meat, slow and low cooking.. is literally the same thing as braising.

A roux (or roux type of deal, such as bechamel) is used in plenty of recipes you see in other forms of cooking.

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”Blackening" is described as making every cardinal sin of cooking all at once

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It was actually smothering about which he said that. And Bourdain is a TV character. He says hyperbolic shite about every place he visits and every cuisine he eats.

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On the flip side, plenty of Cajun techniques are used in other forms of cooking. Making rice and gravy by searing your meat, building fond, deglazing, returning meat, slow and low cooking.. is literally the same thing as braising. A roux (or roux type of deal, such as bechamel) is used in plenty of recipes you see in other forms of cooking.

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No, I don’t think you understand. Every aspect of Louisiana cuisine is utterly unique and nowhere else has anywhere near the level of nuance or passion we have for food.

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Not a single friend of mine, other than a poster here, can make a from-scratch jambalaya.

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Your friends suck.

Most of my friends, and myself, can make a jambalaya from scratch without looking at a recipe.

I agree with KingBob. Cooking is more than a sporadic hobby here. It's an ingrained in the culture way of life for many many people. Some of my earliest memories are helping my mom or dad or grandparents in the kitchen and learning it cook. I don't think twice on Sundays about cooking meals for the week from scratch.

I always took this for granted until I started traveling around the US a bit. You have no idea how amazing and ingrained food is to South Louisiana until a native of Colorado or Boston serves you there "famous home cooked w/e" and it's some oven baked bland nonsense served with white rice and no butter.

So you love to cook?

My point is that simply being from Louisiana doesn't make you some amazing cook.

Don't get me wrong. I love Louisiana food and think we are unique and awesome. But let's not act like you can just waltz into any random person down the street's house and eat amazing cooking.

Y'all mean to tell me none of y'all turds have ever been to a cookout where some retard was fricking up all the food? I don't believe that for one second. People who love to cook and understand technique, will cook well. The average person.. sucks.

You’re walking around the wrong tailgates then