/ck/ - Food & Cooking

[Anonymous No.13810949]

is cajun food good?

[Anonymous No.13810965]

apparently they don't put salt on their beans so... seems somewhat unlikely that it's "good" as you may understand the meaning.

[Anonymous No.13810969]

AH GEH RON TEE

[Anonymous No.13811008]

>>13810965
>hurr

[Anonymous No.13811028]

>>13811008
les haricots sont pas salés

[Anonymous No.13811036]

>>13810949
It's good if you like dumb shit for smelly idiots who are also gay retards

[Anonymous No.13811098]

>>13810949
We callem' Coonasses down here

[Anonymous No.13811138]

>>13810949
You ask that question with that pic... you already know the answer fucktard

[Anonymous No.13811164]

>>13811138
I've never tried cajun food or made any

[Anonymous No.13811170]

>>13810949
Yes. Trinity of celery, peppers, and onions is pretty terrific. Learn how to make a good rue (very easy) and you can make large batches of tasty food pretty cheaply.

[Anonymous No.13811174]

>>13811036
That's my jam though.

[Anonymous No.13811183]

>>13811170
>rue
Learn how to spell it and someone might take you seriously.

[Anonymous No.13811192]

>>13811183
fine roux. i am drunk, sorry anon

[Anonymous No.13811224]

>>13811183
Look past minor orthographic errors to the message contained within and someone might take you seriously.

[Anonymous No.13811237]

>>13811183

if you think spelling matters, i don't take you seriously.

[Anonymous No.13811244]

>>13811170
meer pwah is pretty good in a lot of dishes

[Anonymous No.13811275]

>>13810949
Yes, it is. You can easilly make big ass batches of gumbo or jambalaya and freeze most of it

[Anonymous No.13811298]

it's good and earthy and hearty I like red beans and rice or gumbo, though red beans and rice are Creole

[Anonymous No.13811675]

>>13811036
What is your "issue?"

[Anonymous No.13811684]

>>13811275
>ass batches

[Anonymous No.13811990]

>>13810969
based

[Anonymous No.13812015]

>>13810949
I miss PBS Saturday afternoons. Jeff Smith, Justin Wilson, Yan-Can-Gook, maybe a Julia rerun, and Graham "cracker" Kerr. A fine way to spend a few hours.

[Anonymous No.13812027]

>>13811675
This board somehow got loaded with middle-schoolers who are now stuck at home.

[Anonymous No.13812043]

>>13811298
I never understood why people in the South are so hung up on the distinction. One is city food, the other is country. Sure there's some variation but the biggest difference was often that cajun food was done with gamier ingredients and perhaps a little less fancy than their city-dwelling counterparts could afford or had access to.

[Anonymous No.13812167]

what's the point of dark roux anyway? when flour gets that dark it can't thicken liquid anymore

[Anonymous No.13812178]

>>13812167
Flavor.

[Anonymous No.13812212]

>>13810965
>Louisianian
Wtf are you talking about

[Anonymous No.13812222]

>>13812178
flavor of toasted flour? why not just add toasted bread crumbs

[Anonymous No.13812227]

>>13812178
flavor of toasted flour? why not just add toasted bread crumbs

and is the flavor the dark roux really that noticeable after all the other ingredients such as chicken broth, green bell pepper, celery, onions, garlic, and the other stuff are added?

[Anonymous No.13812427]

>>13811170
>celery peppers and onions
Celery CARROTS and onions you poser

[Anonymous No.13812467]

>>13812427
that's the shitty version that only tastelets care about

https://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

[Anonymous No.13812521]

I'm trying to lower calories this week you pricks, fuck off.

[Anonymous No.13812537]

>>13812227
It still thickens things, just not as much. And the flavor is very strong and clearly noticeable. It's earthy and bitter and nutty, and if you didnt have it in gumbo you would just be making soup, which is fine too of course but not the same thing.

[Anonymous No.13812542]

>>13812467
>thats the shitty version!
>its literally the cajun version
>in a cajun thread
retard

[Anonymous No.13812550]

>>13812537
Yeah it pretty much is a founding flavor for the entire dish

[Anonymous No.13812564]

how come the rice in my jambalaya never ends up fully cooked? I don't take the lid off to check until the time is up.

[Anonymous No.13812583]

>>13812542
are you actually retarded or just trying to save face?

the person i replied to tried to correct another poster about how the "proper" mirepoix is Celery, Carrots, and Onions. Factually it's correct and a staple of old world French cooking

but Cajun cooking has adapted their own version dubbed "the Trinity" which is Celery, Onions, and (usually Green) Bell Pepper. So the person I replied to is (wrongfully) trying to correct the person

[Anonymous No.13813311]

>>13810949
All you need is Trinity and Tony Chachere. I had to buy Slap ya Mama, last week cause the hoarders got the Chacheres

[Anonymous No.13813326]

>>13812212
what at all implies Louisianian out of that?

[Anonymous No.13813545]

Is a shrimp po boy Cajun? I love shrimp P.O. boy

[Anonymous No.13814260]

>>13812564
...because you're undercooking your rice. Add more water and cook for longer.

[Anonymous No.13814423]

>>13812583
Except you're wrong retard

[Anonymous No.13814462]

>>13813545
Yeah that's cajun

[Anonymous No.13814527]

>>13811237
Make sure to misspell your name on your next job application.

[Anonymous No.13814534]

>>13814423
Dude, just stop. Just take the loss.

[Anonymous No.13814538]

>>13814534
I'm never wrong!

[Anonymous No.13814807]

>>13814538
t.

[Anonymous No.13815105]

>>13814807
You know it, I know it, we all know it.

[Anonymous No.13815118]

>>13814260
but I followed the recipe and when I cook rice on its own it never takes more than 20 minutes

[Anonymous No.13815121]

I was wondering if cajun food really works in blue states because there was only 1 cajun restaurant in my town and it closed down. Seems like its a hard sell to people used to Italian food.

[Anonymous No.13815125]

>>13815121
What does cajun have to do with italian?

[Anonymous No.13815140]

>>13815125
is this a second language to you?

[Anonymous No.13815146]

>>13815118
>I followed the recipe
Recipes are guidelines anon. Your cooking times may be different than the listed recipe depending on a ton of different variables.

[Anonymous No.13815152]

>>13815140
>"(Cajun) Seems like its a hard sell to people used to Italian food."
He very clearly implied Italian is a similar alternative to cajun or otherwise he wouldn't have brought it up in this context.

[Anonymous No.13815194]

>>13815152
incorrect. he said people in his town are accustom to patronizing italian restaurants and that a cajun restaurant couldn't win over enough business to hack it there. the only implied similarity is that they're restaurants. he brought it up to paint the customers as either rigid or pedestrian in their dinning choices.

[Anonymous No.13815201]

>>13815125
Italian food and Italian restaurants are dominate where Im at so Im thinking its very hard for cajun to compete with that.

[Anonymous No.13815355]

>>13812227
>flavor the dark roux really that noticeable
Yes. Absolutely.

[Anonymous No.13815369]

>>13815118
>followed the recipe
Unless you're baking, you don't "follow" recipes, you ADJUST recipes....to your liking, and to the parameters of your cooking kit.

Do it again, and do it right this time.

[Anonymous No.13815378]

>>13815121
>blue states
Why are you using this shitty politico term, anon? Don't be a puppet.

[Anonymous No.13815406]

>>13812227
It's really critical, but gumbo is all about the roux and this isn't some italian grandma or texass chilifag level autism. You can make a good stew, sure, but w/o a good dark roux you ain't making gumbo.

[Anonymous No.13815597]

>>13811675
summerfags are out of school for an extended coronavirus spring break, which is too bad because now nobody will be bullying them like they should be.

[Anonymous No.13815608]

>>13812043
Creole just means half nigger half frog mutts.

[Anonymous No.13815839]

>>13812227
Yes a dark roux done properly will have a really distinct effect on the dish, very deep. It's the basis for everything really.

[Anonymous No.13816316]

>>13815146
but how would it be different? a few feet of elevation shouldn't change cook time by a factor of 2.

[Anonymous No.13816334]

>>13815201
Considering there's a large sicilian/italian population in New Orleans, I don't think that has very much to do with it. More likely the cajun restaurants in your state were just shit. It's incredibly rare to find good cajun food outside of southern Louisiana.

[Anonymous No.13817997]

i like creole more

[Anonymous No.13818119]

>>13816334
Katrina flushed em out. We got a guy up here in NW AR selling cups (literal cups) of gumbo for $12 and bowls (two cups) for $20+ out of a fucking food truck. He makes everything himself and shit looks dope but fuck I'd be surprised if he makes it.

[Anonymous No.13818134]

>>13815608
Yikes, learn what creole traditionally means before sounding off like a brainlet

[Anonymous No.13818143]

>>13810949
>is cajun food good?
why did you post this thread?

how in the hell are we supposed to answer this for you. the only way you can get an answer is to try it.

My only conclusion is that you're either stupid or trolling.

[Anonymous No.13818177]

>>13815608
Creole means people from the original colonization of lousiana cajun are people relocated there later from french canada
the word cajun comes from the word acadien
not all creoles are mixed although most of them are

[Anonymous No.13818444]

>>13812564
>you have to shut the heat off and let it rest with the lid on for several minutes. this allows the rice to soak up the water and fluff up.

[Anonymous No.13818453]

>>13812564
>>13815118
>>13816316
>>13812564
you have to shut the heat off and let it rest with the lid on for several minutes. this allows the rice to soak up the water and fluff up.

[Anonymous No.13818459]

>>13812227
lmao ya go make a dish and substitute a roux for breadcrumbs. lemme know how that works out.

[Anonymous No.13818463]

>>13810949
cajun is god tier and goes excellent with beer. arguably the best food in the u.s. as long as you're not a total faggot and can handle a little bit of spice and seasoning.