shovan
DIS Veteran
- Joined
- Apr 29, 2006
Let's take this from the top, CHER!
So let's see, this all started with your following comment to drakethib's remark that we cajuns are known for our good cooking.
Followed up by remarking that any disagreement with your opinion was rude.
And then you felt the need to go on further to disparage Cajun food as lowland and not connected with fine dining.
The above responses would be the perfect examples of rudeness. Apparently anyone who disagrees with your opinion is to be considered rude. (And I could not fit all the quotes of other's who disagree with your opinion on Cajun/Creole food.)
I fail to see what statement I've made here was rude. It's a legitimate question for someone who feels justified to make the comments that you have made regarding Creole cooking.
How fortunate for you to have traveled so extensively! Far be it from me to assume, but maybe you have not spent enough time visiting my fair city? Thank you for finally answering the question, everyone as been wondering about.
Is the following quote the one you suggest I read in it's entirety?
And with that statement, maybe you should have qualified that one could hardly recognize a cuisine by dining in these tourist trap "big box" restaurants?
And with that, my question stands. How does weekend warrior cooking classes qualify one to make disparaging remarks about a heritage, a cuisine, a way of life that you obviously are not intimately familiar with?
While his food is quite good, Emeril Lagasse is not the end all and be all of Cajun Cuisine. In fact, Emeril himself is not of Cajun descent. I do not need to really add any further comments as to the legitimacy of our food. That has already been done by several other's very eloquently.
I invite you to visit New Orleans and eat in any of our Cajun or Creole "Fine Dining" establishments. We have too many to list here.....
I have to wonder, where are you guys eating at WDW.
I honestly cannot remember having a very bad meal there and many are saying the food just keeps getting worse.
Maybe I have not made as many trips as you all (probably 12 - 15 or so in the last 7 - 8 years) but Boatwrights and Cindys castle still fill the void in my belly each time we visit.
Maybe I don't have enough culture to know what "true" good food is, but I grew up in South Louisiana and we cajuns are known for our good cooking. JMHO
So let's see, this all started with your following comment to drakethib's remark that we cajuns are known for our good cooking.
"FIll a void in my belly" is not dining.
Of course cajun food can be great but with that said IMO catchfish only goes so far.
Followed up by remarking that any disagreement with your opinion was rude.
Right now you could be the Pope.....you are rude no matter what.
Some of the restaurants I think are wonderful are just that wonderful IMO.
There are many restaurants that make me VERY happy.
You assumptions are out of control.
Remember what they say about assumptions.....
And then you felt the need to go on further to disparage Cajun food as lowland and not connected with fine dining.
"Dismissing no........stating IMO opinion it is lowland food that is lovely but I do not connect it to fine dining at all.
To each his own.
The above responses would be the perfect examples of rudeness. Apparently anyone who disagrees with your opinion is to be considered rude. (And I could not fit all the quotes of other's who disagree with your opinion on Cajun/Creole food.)
Yes I would like to have that answered too. The poster must have some other expertise that we are all unaware of. I hardly think dining in two of Emeril Lagasse restaurants in VEGAS qualifies one as an expert on Cajun or Creole Food!
I fail to see what statement I've made here was rude. It's a legitimate question for someone who feels justified to make the comments that you have made regarding Creole cooking.
Perhaps you should read my entire quote...Rude doesn't get many questions answered.
I have been fortunate enough to have traveled to well known restaurants around the world. Some of my favorite have been hidden gems that are not on the world supermap of locations. I also have spent many week-ends at CIA (they have great weekend courses on many subjects...sauces, Asian etc). My last cooking adventure was in Italy almost a year ago for 10 days. Dining/cooking is a hobby as I think it is for many of us on this site.
How fortunate for you to have traveled so extensively! Far be it from me to assume, but maybe you have not spent enough time visiting my fair city? Thank you for finally answering the question, everyone as been wondering about.
Is the following quote the one you suggest I read in it's entirety?
"I have had the experience of Nola & Lagasse's one restaurant in the MGM in Vegas...was not impressed with either. When celeb chef's become so big (IMO) the food at their locations is fair, the restaurant becomes a tourist trap, etc.
Years ago I would have traveled anywhere where Todd English was now not so much......same thing happened.
As far as your name...well I will keep that opinion to myself.
And with that statement, maybe you should have qualified that one could hardly recognize a cuisine by dining in these tourist trap "big box" restaurants?
And with that, my question stands. How does weekend warrior cooking classes qualify one to make disparaging remarks about a heritage, a cuisine, a way of life that you obviously are not intimately familiar with?
While his food is quite good, Emeril Lagasse is not the end all and be all of Cajun Cuisine. In fact, Emeril himself is not of Cajun descent. I do not need to really add any further comments as to the legitimacy of our food. That has already been done by several other's very eloquently.
I invite you to visit New Orleans and eat in any of our Cajun or Creole "Fine Dining" establishments. We have too many to list here.....