Talk:Cajun and Creole cuisine

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Revision as of 18:14, 25 December 2009 by imported>Howard C. Berkowitz (→‎Cajun-Creole seasoning)
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 Definition:  The culinary tradition in the Louisiana (U.S.A.) region. [d] [e]
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Cajun-Creole seasoning

Hayford, your reference appears to be to a commercial bottled seasoning, given that it contains salt and onion powder. Salt should be to taste and onions should be fresh.

I'm not suggesting Justin Wilson, and I miss his nutty commentary, was at the level of Commander's Palace. Apropos of same, one really can't call the language variant AE; what he did speak was a dialect with a politically incorrect, if not family-unfriendly, name.

Still, my experience with quite a few cuisines is that "standard" seasoning mixes are fairly simple; no self-respecting TexMex cook would use store-bought chili powder. Yes, there are Indian curry powders, but they essentially are "convenience food"; I always mix my own. I shall consult a Cajun friend. Howard C. Berkowitz 23:12, 25 December 2009 (UTC)

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