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re: Baton Rouge area "Cajun" food sucks
Posted on 5/10/18 at 7:57 pm to fr33manator
Posted on 5/10/18 at 7:57 pm to fr33manator
quote:
Hell, I don’t even use a legit recipe. It’s not something written down. More passed down. And i’m still learning, with every pot.
It’s almost by feel. By taste. Smell, touch. It’s learned, and not by the book. It’s been honed by growing up around the cooks, watching, prepping, listening,
gayest shite ive read all week
1
Posted on 5/10/18 at 7:57 pm to lsupride87
quote:
Jambalya is prairie Cajun not bayou Cajun
WRONG
Posted on 5/10/18 at 7:58 pm to fr33manator
quote:
think that’s another unique thing about S. LA.
How cooking (not just grilling) is a realm of the men.
That comes from the Sicilian part of our heritage. At least, in my family. But I wholeheartedly agree with that point.
Of my closest friends, all of the men do the cooking in the relationship. I honestly can't remember the last meal my wife made. She can bake the frick out of any dessert though.
This post was edited on 5/10/18 at 7:59 pm
Posted on 5/10/18 at 7:58 pm to lsupride87
Nobody is spending time in Louisiana history differentiating between prairie and bayou Cajuns. Get outta here
Posted on 5/10/18 at 7:59 pm to Houma Sapien
quote:
Wanna see some real, real bad "cajun" food? Just walk around any LSU tailgate. shite is laughable at best.
You’ll find a lot of peppers stuffed with cream cheese and wrapped in bacon, dry jambalaya, greasy gumbos with broken rouxs, and over cooked beef/venison burgers slathered in bbq sauce
Posted on 5/10/18 at 8:00 pm to Houma Sapien
Let me clarify
The jambalaya made with pork meats was perfected in the prairie Cajun areas
Swamp jambalaya was made in the lower Cajun areas using gator, turtle and other water bearing meats
Creole jambalaya came from New Orleans
And if that’s wrong, maybe it was the broken French my Me-Maw spoke that was lost in translation
The jambalaya made with pork meats was perfected in the prairie Cajun areas
Swamp jambalaya was made in the lower Cajun areas using gator, turtle and other water bearing meats
Creole jambalaya came from New Orleans
And if that’s wrong, maybe it was the broken French my Me-Maw spoke that was lost in translation
This post was edited on 5/10/18 at 8:01 pm
Posted on 5/10/18 at 8:00 pm to tigercross
quote:
They 100% could watch a dish be made twice, read some recipes, and put out a better dish.
What? You have waaay too high an opinion of these people.
Posted on 5/10/18 at 8:01 pm to LouisianaLady
quote:
My point is that simply being from Louisiana doesn't make you some amazing cook.
Well duh.
But i’d Say that those who grew up with that passion here...it’s just a little more ingrained, especially when it comes to certain foods.
Plus we have a wealth of influence here, from the different cultures that settled here.
Germans with their sausages. Italian influence, French influence, native influence.
The river probably had more effect on our cuisine Than anything.
Posted on 5/10/18 at 8:01 pm to Deactived
quote:
you cant be serious
bobby flay is going to frick up rice?
Did you watch the fricking episode?
I literally gave you an example of a critically-acclaimed very successful elite caliber chef attempting and failing hard at making jambalaya and you just dismissed it and kept arguing your point.
Posted on 5/10/18 at 8:03 pm to LSUFreek
If you want a good jambalaya, but can't really cook one yourself, go get this.
Cajun Fry Co
Add whatever you want in it and follow the directions.
Cajun Fry Co
Add whatever you want in it and follow the directions.
Posted on 5/10/18 at 8:04 pm to Deactived
If learning to cook is gay then i’m As queer as Mikelbr
Posted on 5/10/18 at 8:04 pm to lsupride87
quote:who gives a frick
Jambalya is prairie Cajun not bayou Cajun
Posted on 5/10/18 at 8:05 pm to kingbob
quote:
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.
This actually makes alot of sense. And ties into that Bobby Flay episode.
A classically trained chef from the west or the north trying to make southern comfort food with their techniques is probably akin to a classically trained expert brush stroke painter trying to recreate a Jackson Pollock. It's two different techniques and schools of thought.
Posted on 5/10/18 at 8:06 pm to LouisianaLady
quote:
My point is that simply being from Louisiana doesn't make you some amazing cook.
no shiite. It's not genetic. It's cultural. If you were raised in a household that values that part of the culture, more likely than not, you can cook pretty well. If you weren't, then you probably don't.
quote:
But let's not act like you can just waltz into any random person down the street's house and eat amazing cooking.
Depends on the neighborhood, believe me. I'll take you to my parents' house. You walk in any direction (except the one that goes straight into a cypress swamp) and pick a random house, the odds are heavily in your favor for picking one with some damn good food.
quote:
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?
Yeah, but he wasn't from here.
The cookouts among my friends at my buddy's place on False River are the stuff of legends. I was the guy who f&%ked everything up once or twice cooking for my parents and siblings growing up. Once was overooking some thin steaks, and the other I didn't cook my onions long enough and the jambalaya came out white as snow. It still tasted good, though. quote:
The average person.. sucks.
Coonasses raised in a cooking culture are not average anywhere else, but there are a lot of places in this state where they are the average folk.
Posted on 5/10/18 at 8:07 pm to Breesus
quote:
I literally gave you an example of a critically-acclaimed very successful elite caliber chef attempting and failing hard at making jambalaya and you just dismissed it and kept arguing your point.
He wasn’t trying to cook jambalaya. He was trying to cook something using ingredients and techniques analogous to the ones his competitor was using. The point of the show is to get viewers. No one would watch if he simply mimed the other guy and kicked his arse with superior execution every week.
Posted on 5/10/18 at 8:07 pm to lsupride87
quote:
Swamp jambalaya was made in the lower Cajun areas using gator, turtle and other water bearing meats
Oreally? Thats how we do it? Where you hail from baw?
Posted on 5/10/18 at 8:07 pm to LouisianaLady
quote:
My point is that simply being from north of i-10 in Louisiana doesn't make you some amazing cook.
FIFY. AND No one is arguing that point.
Posted on 5/10/18 at 8:08 pm to Breesus
quote:
Did you watch the fricking episode?
did you read my fricking response?
Give Bobby Flay the same ingredients and recipe from lets say again Pocheps from the Food Board and I have no doubt he will make it as well as any of the locals here.
Im talking about a world class chef following a recipe that the most basic of cooks can easily pull off
Posted on 5/10/18 at 8:08 pm to lsupride87
quote:
Jambalya is prairie Cajun not bayou Cajun
false
Rice and gravy is prairie cajun.
Jambalaya is universal to both. It was invented in Ascension Parish where Bayou Cajuns, Islanos, and Germans all lived side by side and each added their group's influences to the dish.
Posted on 5/10/18 at 8:09 pm to Houma Sapien
I hail from St. James parish, baw
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