Subj : Beer (so I'm on topic)
To   : Joe Bruchis
From : Roger Nelson
Date : Fri Jun 09 2017 06:13 am

On Thu Jun-08-2017 13:16, Joe Bruchis (1:3828/12) wrote to Roger Nelson:

 JB> Roger Nelson wrote in a message to Joe Bruchis:

 RN> Back in my youth in New Orleans it was like this:

 RN> Creole food was seasoned to taste by the diner
 RN> Cajun food was non-existent, but when it came into being, it was
 RN> spicy to spicy-hot.  Most of, but not all of the restaurants and
 RN> fast food places here serve cajun-type food whether you can stomach
 RN> it or not.

 JB> Yes. I agree, and that will vary from place to place and especially
 JB> if you are served it outside of South Louisiana. 

 JB> I think Creole food would lean more towards Red Beans and Rice,

My mother cooked that every Monday.

 JB> Oysters Rockefeller,

Never had that.  I prefer to eat them raw or dipped into some kind of ketchup.

 JB>  Shrimp Remolaude, 

I haven't had a decent one of those since the mid-50s.  My cousin Gene and I 
ate at a restaurant on Elysian Fields about a mile south of the lake and it had 
great food and a Shrimp Remolaude to die for.

 JB> Chicken Creole, Creole style Gumbo, Turtle Soup, etc.... those are 
 JB> derived from the Spanish, Portuguese, Haitian, and many other 
 JB> immigrant cultures.

I'll pass on the above.

I haven't had a good Jambalaya in a long time.  No one around here knows how to 
make it without adding cayenne pepper and/or tabasco sauce to it.

 JB> Cajun food would be boudin, jambalaya, sausage gumbo, crawfish
 JB> dishes, other sausage dishes. These came with the French immigrants
 JB> from Nova Scotia, and the local Indian and African cultures.

Not the jambalaya made when I was a youth in N.O.  Some gumbos are very good 
and don't burn your tongue.

 JB> Making me hungry (time for lunch).

 RN> I once saw a local lawyer sitting in a Mexican restaurant eating
 RN> chili peppers like you'd eat M&Ms.

 JB> GAG!! (-:

Yes.  (-:  The real question is what was I doing there!  My ex-wife loves 
Mexican food, so that's probably why.

In the time it took to write this soliloquy, Nick could have written a 32-bit 
D'Bridge.  (-:0


Regards,

Roger 
--- timEd/386 1.10.y2k+
 * Origin: NCS BBS - Houma, LoUiSiAna - (1:3828/7)

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