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re: Ranking tSEC states in terms of "Awesomeness"
Posted on 4/4/14 at 6:43 pm to TigersOfGeauxld
Posted on 4/4/14 at 6:43 pm to TigersOfGeauxld
quote:
I was speaking of cooking. And I still stand by that. Feel free to point out all the nationally known French-inspired cuisine from states other than Louisiana.
I'll wait right here...
The use of drippings, gravies (roux), even Chicken and Dumplings which are Appalachian are very much French influenced. E. TN and KY use a great deal of rich sauces that are French in influence and origin. You and everyone else has heard of these things but don't know they're French because of the prevailing myth that everyone in America descends from either assorted nationalities under the UK or from Africa.
And Louisiana? Y'all owe as much of a debt to Spain, often a bigger debt, than France in terms of the dishes associated with your state. However, the point is the South is very much an admixture. Even dishes that originated in a sub-region or state didn't stay put for very long.
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Posted on 4/4/14 at 6:59 pm to Prof
quote:
You and everyone else has heard of these things but don't know they're French
quote:
nationally known French-inspired cuisine
Look, I don't mean to come across as a food snob here, but I'm betting people don't jet into Tennessee and Kentucky for the world-famous Chicken and Dumplings.
Louisiana chefs created recipes that were imitated around the world...including France. "Blackening" was created in New Orleans comparatively recently.
quote:
...blackening is NOT a traditional Cajun technique, as its inventor Chef Paul freely states. It is a nouvelle American technique developed by a chef who is Cajun
THE SO-CALLED "CAJUN FOOD CRAZE"
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