This thread has got me so pumped that I'm doing sort of a low-country boil for supper tonight: shrimp, smoked sausage, little red potatoes, corn on the cob, onions, all cooked together in a big ol' stockpot with plenty of Old Bay seasoning ...
Want some?
...your response to the venom being distributed has been more than polite and respectful. Heck, you have even presented verifiable facts to back your position. You are someone who loves their city and culture enough to be educated about it's history and defend it's reputation........you & Dreamfinder2 have earned my respect!!! Some think the opinions they hold carry more weight than documented fact and will always justify themselves with the response "in my opinion" instead of backing a claim with proof.
As for the personal attacks, many of us have received those (often from the same originating source) whenever we present irrefutable, verifiable fact. Don't let it get to you!! Often when a person realizes they are wrong they will lash out at others with insults rather than admit they were wrong and submit themselves to those who have more experience or knowledge. This childish behavior is all I have come to expect from some. So, hang in there!! We got your back!
As in, "My mind is made up - don't confuse me with the facts!"?
Hey, I heard they offer weekend classes at CIA on sauces if you ever need to learn how to make a Roux...........
...........
(I couldn't resist, is that rude???)
A lot of the scratchin' and spittin' going on here has to do with regional pride, and who knows what good food is and what isn't. It's been a hoot watching this thread unravel.
New Orleans cooking ... there are so many little off-the-beaten-path places that personify what the town is about. Thinking of Mandina's, which took a horrific hit from Katrina. Or the hallowed Galatoire's, where there is no celebrity chef in the kitchen, just a gaggle of line cooks who are preparing the same family recipes they have for generations. And, perhaps nudging things back toward DDP issues, Galatoire's had this inflexible tradition since its inception that they would take NO reservations, which meant that the Prince and Princess of Wales had to wait in line like everyone else, and Madonna stormed away in a huff when she learned of their policy. That line would snake way on down Bourbon Street. (They do take reservations for their upstairs dining room now.) You don't come to Galatoire's for cutting-edge cuisine. You come to it to eat a nice piece of fish, perfectly sautéed or broiled, topped with fresh crabmeat. Or you have a seafood dish with a gloopy white sauce, because that's what you've been eating at your regular Sunday-evening dinners, where all the old waiters know your name, for years.
I'm not sure what my point is. I guess that it's you pay the price of popularity anywhere you choose to eat, whether you have to wait in line for hours - literally! - or have to make reservations WAAY in advance.
This thread has got me so pumped that I'm doing sort of a low-country boil for supper tonight: shrimp, smoked sausage, little red potatoes, corn on the cob, onions, all cooked together in a big ol' stockpot with plenty of Old Bay seasoning ...
Want some?
My 84 year old granny who lives in a tiny town outside of Thibodaux can still whip up some of the best Gumbo, Corn and Shrimp Soup, & Sauce Picante that you can imagine.
Roux from a jar, I think not.
No comments until you see our webpage on how we see crawfish.
Here is out family webpage. Check out the top of the page.
http://www.thethibodauxs.com/
This is how crawfish are done in my neck of the woods.
And just who is AAA thinking they know anything about filling a void in your belly er, um, I mean dining, wait no, eating lowland food, I mean uhhhhhhh........
This thread has got me so pumped that I'm doing sort of a low-country boil for supper tonight: shrimp, smoked sausage, little red potatoes, corn on the cob, onions, all cooked together in a big ol' stockpot with plenty of Old Bay seasoning ...
Want some?
...I personally love the DDP! Now if they had a Cajun venue on the DDP I would never go to WDW without it again.
How's that Stinky_Pete???
You sure it wouldn't be too common or low-class?
