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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Read through the La Trouvaille and there are quite a few recipes I am excited to try. I have to confess, I was expecting something else when I bought it. I don't mean that in a bad way.... I just mean to say that my idea of what constitutes Cajun cooking was misguided prior to reading this. Anyway, I have a iron dutch oven .. and that piece of equipment is about to get a heavy work out.
 
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Buckeyeskickbuttocks said:
Read through the La Trouvaille and there are quite a few recipes I am excited to try. I have to confess, I was expecting something else when I bought it. I don't mean that in a bad way.... I just mean to say that my idea of what constitutes Cajun cooking was misguided prior to reading this. Anyway, I have a iron dutch oven .. and that piece of equipment is about to get a heavy work out.
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Anxious to hear a full report. May have to invest. While I am on this thread, made the best flank steak ever on the day SEC refs decided to job the Buckeyes.
 
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Buckeyeskickbuttocks said:
Read through the La Trouvaille and there are quite a few recipes I am excited to try. I have to confess, I was expecting something else when I bought it. I don't mean that in a bad way.... I just mean to say that my idea of what constitutes Cajun cooking was misguided prior to reading this. Anyway, I have a iron dutch oven .. and that piece of equipment is about to get a heavy work out.
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out of curiosity, what did you think was Cajun cooking before, and how is this different?
 
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Buckeyeskickbuttocks said:
Less spice dependent. (Specifically heat)
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that book is much more true to traditional cajun cooking.

the newer generation seems to think hot is the most important thing (over actual flavor).

I’ve actually heard people proudly bragging about their own cooking by saying stuff like “man it was awesome. it was so hot you could barely taste it”.

to which i reply “if you couldn’t taste it how do you know it was good?”

Cajun food should almost always have some heat to it.
But that shouldn’t be THE defining characteristic. Rather just a piece of the entire puzzle.
 
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Nutriaitch said:
that book is much more true to traditional cajun cooking.

the newer generation seems to think hot is the most important thing (over actual flavor).

I’ve actually heard people proudly bragging about their own cooking by saying stuff like “man it was awesome. it was so hot you could barely taste it”.

to which i reply “if you couldn’t taste it how do you know it was good?”

Cajun food should almost always have some heat to it.
But that shouldn’t be THE defining characteristic. Rather just a piece of the entire puzzle.
Click to expand...
That captures what I was expecting. I figured I'd have to turn down the heat in some of the recipes because I like heat, but I dont like heat so hot you lose the food for the sake of it. But, the book itself points out what you're saying quite directly:
contrary to popular belief, real cajun cooking is not hot! Yes, we use cayenne and hot sauce, but only to season and enhance the flavor, never to burn the mouth! I use plain salt, black pepper and cayenne to season all meats and seafood before cooking.
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