CREOLE FOLKS

Stay out of Louisiana State. The Pollution & Food are killing people!

I would think that Americans are already dumb, fat and diseased enough from eating all of the GMO in processed food, high fructose corn syrup toxins in sodas and sweets that they would be wise enough to stay out of La. State and to not eat any seafood from the Gulf Coast but clearly they are illiterate and cant read my warnings.

If a person cant eat Tuna, except twice a week, due to mercury pollution (mercury causes autism and Alzheimer), then why would one eat Tuna at all? Why risk it?

The EPA (Environmental Protection Agency) and B.P. along with other oil companies (Exxon and Chevron) have dumped so much of chemicals and heavy metals into the Gulf Coast off of La. State that simply breathing New Orleans Air is enough to trigger an autoimmune disease, let alone eating the food.

 

There is case after case of people feeding their children gumbo (a La. Creole Seafood Stew with rice)-and then the kid doesn't talk any more but starts to make retard sounds.

No sane person would visit or eat food from La. State, thanks to the EPA, corrupt La. Officials and Big Oil.

Waters closed, oysters recalled after 14 illnesses

     

May 8, 2012 07:24 PM EST | Associated Press

Compare other versions »

Compare 07:24 PM EST06:31 PM EST and 07:24 PM EST06:31 PM EST versions

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NEW ORLEANS — Louisiana health officials say they closed a harvesting area and ordered a recall of oysters taken from there since April 26 after 14 people became ill with norovirus.

The closure started Tuesday and was expected to last at least three weeks.

The recall includes shucked, frozen, breaded and processed oysters and those for the half-shell market taken from Area 23 in Terrebonne Parish southwest of New Orleans. Some of the oysters were shipped to Maryland, Texas and Georgia.

Health officials said people became ill after eating oysters from that area at one New Orleans-area restaurant.

State health officer Dr. Jimmy Guidry says the oysters were likely contaminated by sewage dumped from a boat in the harvesting area.

Norovirus causes vomiting or diarrhea. Health officials say no one was hospitalized.

 

 

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 U.S. Gov covering up for dangerous chemicals which were used by BP and the EPA, that cause serious human injury http://www.naturalnews.com/035819_corexit_chemicals_injuries.html

 BP Oil Spill Pics Exposed!! http://www.huffingtonpost.com/news/bp-oil-spill

 

Fake La. Corporation stealing millions of citizens' money http://dailycaller.com/2012/05/07/corrupt-la-contract-delivers-millions-to-family-of-defunct-corporation/

New Orleans Creole Restaurant in French Quarter. Dickie Brennan's Le Petit is a cultural mecca!

Le Petit is a cultural mecca in New Orleans. There is no Nawlins without Le Petit and Dickie Brennan. They are as New Orleans as Hubig Pies and Kingcakes.  So why in the hell must these authentic New Orleans companies be subjected to being voted in by that mafia crime syndicate that runs New Orleans and the French Quarter, which to me, has been dead for a long time? 

I grew up with that Le Petit Theater, so I simply dont see why authentic New Orleans People are having to make a case about what they wanna do in that city! They can do whatever the hell they feel like doing in the city because, in my mind, these out-of-towner generic ass white people are getting just a little too plentiful and wrecking NOLA, with a fake knock off culture of Creole New Orleans.

 

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  (Gumbo is a Creole dish, so any place in New Orleans that has Gumbo listed as "Cajun" is not a place where you wanna eat)

 (Jambalaya is a Creole dish, so any place in New Orleans that says it is Cajun, is not a place where you wanna eat)

People go to Nawlins, but yall dont get the real New Orleans but instead you get these commercial tourist traps serving bad and mislabeled food. Aint no such thing as no Cajun anything in New Orleans. 

In Ca. State, where many people of Creole Heritage live and own restaurants, one COULD NEVER get away with saying Creole dishes are Cajun dishes like those scammers do in New Orleans,La. In Ca. State, these Creole people will let you know right quick, that New Orleans Cuisine has no room for mislabeling food and will not be tolerated.  In fact, they will even drive the establishment out of business! 

Ca. State even has La. Vietnamese migrants cooking up New Orleans Food, who came over from Jefferson Parish, AND EVEN THEY LABEL THE FOOD "CREOLE"(if it is indeed Creole or anything from the slow cooking French-Afro Caribbean big pot methods like gumbo) and do not play around with cuisine names like those idiots do in Louisiana and in all of those make believe La. Tour Guides and fake ass Louisiana websites, to promote a culture that is simply a red neck fabrication.

• Mixing Creole and Cajun is like mixing Chinese and Japanese. They are both Asian but their cuisines and geographical food evolution is different. If you want shrimp fried rice, you go to a Chinease place but if you want Sushi, then you go to a Japanese place.  Yeah, maybe they got a Japanese place serving Shrimp fried rice or a Chinese place doing up sushi, but its watered down counterfeit cuisine, specially meant for dumb ass white people, who are clueless. Asians pull that mess alot on Americans & so do many places in New Orleans.  It is simply culturally dishonest.

 The only things worth eating in New Orleans, was when they had a Danny& Clydes(poboys), Mufullettas on Decatuer Street and Hubig Pies, other than that, I would simply cook my own food because I refuse to eat mislabeled food being that one should not be misled about the heritage and people, who created the food that a person is eating. Unfortunately, the labeling of Cajun this and Cajun that for food that is Creole is not appealing to anyone unless your a dumb ass tourist.

To be honest, I will grab a Hubig Lemon Pie, Blue Runner Red Beans, daiquiri & Popeys and call it a day! That's all the Nawlins I need to be in Nawlins because so much of Nawlins is intellectually and culturally dishonest, if not down right insulting to anyone with a brain.

 

Even if I was buying food in Nawlins, with the exception of the Mufulettas, I would pretty much stick to Jefferson Parish, la. (across the river) where the people know how to cook.  In fact, Jefferson, Plaquemines and St Bernard Parish is where they know how to throw down but of course you cant have the foolishness of the French Quarter but if you trying to eat authentic Creole food, thats where you head if you visit New Orleans.

(Shrimp Etouffee is Creole and not Cajun. Its all CREOLE in Nawlins)

Now below is the NOLA.Com article on how Le Petit is being forced to do a presentation simply to open an original and badly needed authentic old new orleans restaurant in the Old Quarters. Its absurd.

P.S. I just made myself hungry and I don't have a Hubig Pie in sight because I am in Los Angeles. Dammit! Dammit! Dammit my mouth watering! This is a terrible situation but a common one.

Nicolas Duplessis

Well-to do New Orleans Creole Community in South Central L.A. http://creoleneworleans.typepad.com/creole_folks/2011/03/another-nail-in-the-coffin-for-los-angeles-creole-epicenter.html

NOLA.COM-The 100-seat, French Creole-style restaurant would be decorated in a motif evoking the 19th century, they said. Features would include pale green rooms furnished with black and gold chairs, curtains splashed with crimson and gold, and chandeliers. Proposed peacock decorations would recall paintings in the gathering place of the The Drawing Room Players, a French Quarter theater club that preceded Le Petit. Waiters would wear 1880s-style uniforms.

The restaurant, if approved by Le Petit's membership in a meeting scheduled for late July could be in operation in eight months, according to Dickie Brennan. Because of the courtyard, a bank of new restrooms and a thick fire wall that would separate the restaurant from the theater, Brennan anticipated that the restaurant would not interfere with the operation of the theater.

Brennan Group partner Steve Pettus, who did most of the talking at the afternoon news conference, used a photograph to point out that the legendary Sardi's restaurant in New York shares a wall with the Helen Hayes Theater.

Among the names being considered for the new restaurant are Le Petit Bistro, Tableaux at Le Petit Theatre and Café de la Louisiane, which was the name of a restaurant that occupied the corner site in the late 1800s, long before Le Petit.

The Brennan news conference was the latest act in an off-stage drama that has gripped the financially struggling theater since the board of governors canceled the 2010-11 season in December. Seeking relief from mortgage payments and other debts on the aged building valued at $5 million, the board entered into negotiations with the well-known New Orleans restaurateurs, who offered to buy 60 percent of the primely located building for $3 million.

The board would retain control of the main 365-seat theater, lobby and related areas. Le Petit would lose the smaller children's theater, dressing rooms and other spaces.

From the board's point of view, the $3 million would pay off debts, provide needed repairs and provide a $1 million endowment to ensure the survival of one of the country's oldest community theaters. Le Petit was established in 1916.

But there was a plot complication. Members of an independent booster organization, Le Petit Theatre Guild, balked at the deal. Vowing to keep Le Petit intact, they sued to prevent the sale, gaining a temporary restraining orderthat remains in place. Further, guild members say there are other viable bail-out plans, including an offer by benefactors assembled by former Le Petit manager Gary Solomon Jr.

The Brennan news conference was, in part, a rehearsal for a presentation later Thursday evening to Le Petit's members, who the board and the Brennan group hope will accept the proposal. In a conversation after the news conference, Brennan said he considers the offer to be generous. He said that the value of the building may have dropped since the $5 million assessment because of water and termite damage.

The Brennan offer is $50 per square foot higher than the value of other properties in the vicinity, he said. Plus, the $3 million to $4 million in renovations the Brennan Group plans for their side of the building would only enhance the theater, and the restaurant's maintenance of common areas such as the court yard and bathrooms would take some of the burden of ownership from Le Petit.

  Representatives of the Dickie Brennan Restaurant Group on Thursday presented details of the proposed new eatery that could occupy half of Le Petit Theatre du Vieux Carre's building on the edge of Jackson Square.

Brennan said he and his partners believe they can "run a successful operation and at the same time this theater can evolve to the next level."

The news conference was held in the smaller of Le Petit's theaters, in the part of the building that would be converted into the restaurant.

Lauren Brower, a partner in the company, sat quietly to the side through most of the presentation, as Pettus offered playful details of the proposed restaurant to come. Courses in the establishment-to-be, he said, would be called acts. Desserts would be called "Suppressed Desires," after an early Le Petit play. And a choice dining spot would be christened the Stocker Fontelieu Table after the former Le Petit director

Another Nail in the Coffin for Los Angeles' Creole Epicenter

Kevin Roderick • March 2011 10:51 PM

I've recently enjoyed two pieces of writing on the local Creole community spurred by the Feb. 21 passing of restaurateur Harold Legaux, proprietor of Harold & Belle’s on West Jefferson Boulevard, and the serious turnout for his service at St. Bernadette Church in Baldwin Hills. First, Erin Aubry Kaplan on the KCET website. Excerpt:

Seems like every Creole left standing in L.A. was at the funeral this past Monday for Harold Legaux....I ate at Harold & Belle's fairly regularly, like virtually everyone else who came to pay their respects.

The ambience and cuisine at H & B have been legendary for the nearly forty years it's been around, though it was Harold who turned what was originally a pool-hall, down-home hangout into the white-tablecloth establishment it got famous for. Harold and Belle's is the Dooky Chase's of the west coast, the must-stop for out-of-towners and for all serious fans of Creole cooking. It was remarkable also for surviving and even thriving in its locale on Jefferson Boulevard and 10th Avenue, which used to be the heart of the Creole corridor, but over the years has receded into the general hollowed-out drabness of South Central. But black folks remain fiercely loyal to it for that reason. On a landscape that doesn't offer much to the middle class that must come if the landscape is to change, Harold & Belle's is a beacon. It makes the argument for quality, consistency and even black solidarity that very few places in the neighborhood can make anymore.

 

 

 
Roger Guenveur Smith and Mark Broyard have performed "Inside the Creole Mafia” for two decades, and Broyard sang at Legaux's funeral. Writing at LA FWD, they titled their post A Mardi Gras Tribute to an L.A. Creole Icon. Excerpt:

Any L.A. Creole worth his étouffée knows where to go—aside from his own kitchen—whenever he’s craving for a taste of New Orleans. Harold & Belle’s Restaurant, located in the old Jefferson Park neighborhood east of Crenshaw Blvd., is the place. Anytime you go there you are bound to run into someone who knew you from back home and, up until a few years ago owner, proprietor and four-star restaurateur Harold Legaux was always at the helm.....

The roots of Creole Los Angeles have their origins in the Tremé and Seventh Ward neighborhoods of New Orleans....L.A.’s Creole community is truly unique. Hidden from view, rarely discussed in print or broadcast media, there is no designation marking the borders of the neighborhood, no sign on the freeway indicating motorists are passing through. Yet it exists as surely as does any other unique cultural community, complete with its own restaurants and markets, social centers and houses of worship, clubs and organizations. But Creole Los Angeles is a hidden world located within a part of the city wrongly designated South-Central Los Angeles, which is often synonymous with low-income, marginalized peoples living in an urban minority ghetto. Nothing could be further from the truth.

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Red Lobster Yanked Oysters from Menu! So it Begins!

 
Kiss Nawlins Good By! Voting has consequences! Say Good By to Tourism because the actions of Jindal, The Two Idiotic La. Senators, Mayor of Nawlins and Congressman Cao have been a joke! 

Restaurants are yanking oysters from the Gulf Coast due to undependable inventory! Some companies that use oysters have switched to cold water varieties from the East Coast, which cost three times as much.

La. State is crying for competent people like Breaux, Scalise, Melancon, Cormier and anyone else, who can do more than one thing at a time!

All Mary Landrieu, Mitch Landrieu, Vitter, Cao and Jindal have done since Day 1 was lobby for the Oil Companies and their stupid 33 rigs!  For the next year, this blog will be me pointing at everything wrong with La. State and New Orleans.  We build something up and these foreign occupiers just tear it down!

• New Orleans, La. amounts to an apartheid city!

Good thing I am a Talent Manager who can work in Los Angeles because if I had to depend on selling oysters from my leases in Plaquemines, I would be fucked with this laughable leadership that is in Louisiana State! 

I just did a write up, last year, on Red Lobster expanding its menu to include Nawlins Cuisines, and now the restuarnt chain has yanked all oysters!  NO MORE OYSTERS!

" Crabs from  La. Alabama and Texas: red and black grouper frrom Madeira Beach, Fla., as well as shrimp, oysters and other fish caught along the Gulf Coast could suffer devastating damage as a result of the oil spill" Business Week

How pathetic that Mitch Landrieu and Cao, havent been out making the case for Nawlins Seafood and making B.P. Pay Up!!!  If I wasn't on here exposing those 2 knuckle heads, than they STILL WOULDN'T BE DOING ANYTHING EXCEPT ACTING LIKE OIL WHORES for the oil industry!  They must have forgotten that they are the Mayor and Congressman of Nawlins!

The 75 Million Tourism Request that New Orleans' Official just put out in the last 24 hours is pathetic!  B.P. makes 2 billion a month and here are those oil whores, looking out for the oil companies and not their own constituents in Nawlins! Where's the leadership??????

Everyone else in Nawlins had to take a back seat and get screwed because the La. Officials spent 100% of their time lobbying for 33 rigs, out of over 1000!!!

Congressman Cao, especially is a disgrace and unqualified to represent Nawlins.  If these idiots wouldn't have Cao and Jindal in office, than I promise you that this mess wouldnt be going down like this! Both are tokens and neither one cares about Nawlins!

Red Lobster Yanks Oyster Link: http://chicagobreakingbusiness.com/2010/06/gulf-oyster-shortage-hits-red-lobster-in-menu.html

My write up on Red Lobster adding Nawlins Food, last year: http://creoleneworleans.typepad.com/creole_folks/2009/07/red-lobster-adds-new-orleans-shrimp-creole-jambalaya.html

 

 

French Quarter Muffuletto Sandwich. How to make it.

Ingredients.

For the Olive Pickle Spread Mix

1 celery stick, very finely chopped (you have to chop and crushed this really good, or else all you will be tasting is celery)

1 garlic clove, crushed (very crushed)

1 canned sweet red pepper, drained and finely chopped

3 oz.-2/3 cup stoned green olives, drained and chopped.

(Just get some green olives out of a jar and chop it up)

2tsp capers, drained and halved

3tbsp olive oil (extra virgin) (Olive oil lowers Cholesterol and is very good for your heart so feel free to use 5 tbsp. especially if you like it moist)

2tsp red wine vinegar

(Mix all of the vegetable and pickled ingredients for the spread and then stir in the oil/red wine vinegar and refrigerate.)

Sandwich:

1 large French bread loaf

(Some publications say use Italian bread, so I guess if you can't get French bread then you can substitute with even a Hamburger bun-toasted)

4 thin slices of Parma ham or Blackforest ham.  Just use some Smoked-ham.

Provolone cheese slices (very thin)

black pepper

Italian salami, sliced (some like it thin but I love salami so mine is always kinds thick)

Put the ham and salami on the French bread-and add the cheese.

Then spread on the Olive/Pickle spread on the bread.

I like my olive/pickle spread on the bottom and tops of the bread-so I spread on the bottom, then add the ham, salami, cheese and then spread the olive/pickle mix on top.

Now you have to eat the sandwich while drinking a beer.

Chef John Currence claims to have invented cooking with Coke on Fox News! Whatta Lier!

The problem that we have with writers at the Time Picayunes and Nola.com is that they are clueless.  Many of them have no education on the culture and heritage of Louisiana.  The latest absurdity was a Chef, named John Currence, who is all over Esquire magazine taking credit for inventing the Louisiana country Creole cooking style of adding coke to marinates and batters!(The Times-Picayune Archive)(Chef John Currence-got on t.v. and said HE invented the use of adding a can of coke when cooking food!  This is simply untrue)

Judy Walker, the food Editor for the Time Picayunes, ran the story on August 11th and wasn't intelligent enough to realize that the Chef is gaming her.  Why be a food editor, when you have no knowledge about food?  This is just another case at how unreliable the New Orleans Time Picayunes has become.  Judy Walker, evidently isn't from Louisiana or is newly arrived because her last name IS "Walker" BUT still and all-these writers should get a little more hip on bullshit.   I would have caught that these people were lying about being the original Louisianians to add coke as an ingredient while cooking!  That would have not gotten past me and would have never made it to print.  So, because the Time Picayunes, is doing its regular shameful job at reporting, Chef John C. felt empowered to get on Fox News and lay claim to inventing this entire style of cooking!  WoW!

Chef John Currence was on Fox News,and clearly said, "I use coke for cooking foods, this is MY invention and my recipe."   Well, that simply is untrue.  Many people in Louisiana have been cooking with coke and beer for 50 years!  Adding Beer to food comes from Louisiana-white males.  Adding Coke to food comes from Louisiana-Creoles of Color or Blacks.  I always knew that this food combining existed in Louisiana and these people DID NOT INVENT THIS STYLE!  Rarely, have I ever seen any whites using Coke to season food and this is the aspect that he is claiming as his OWN secret method in the media!  Oh My Gawd! What a Liar!  This WOULD have never gotten past me, if I had done the article or interviewed this man but a bunch of New Yorkers at Fox News wouldn't know any better but the Time Picayunes better start hiring some more credible Food Editors.  There is simply no excuse to put out such erroneous information to the gullible public.

My grandfather would use coke and beer batter for frog legs and fried chicken.  My mother and I both use coke and beer for making Thanksgiving turkey.  I have been using a 1/2 can of beer and a 1/2 can of coke for about 10 years.   Louisiana families have been cooking like this for decades!  This John Currence owns City Grocery in Oxford, Mississippi and is taking claim to being the inventor of adding coke to fried chicken and he is running with it!   This man is from Louisiana but he should have a little more integrity being that he knows full and well that he is simply copying a Louisiana cooking style of using coke in batters, and no one person can really claim complete ownership of this method being that my grandfather was doing it before he was even born!

Adding Coke as an ingredient is not any more of a secret, than knowing that Ray Nagin is bald!

Colonel Sander's Ripped off Southern Black Woman for his KFC Recipe. Chef Ron Douglas Spills the Beans on Secret Recipes!

 Chef, Ron Douglas, has authored a book titled, "America's Most Wanted Recipes."  In his book he reveals secrets to McDonald's Secret sauce, Cheese Cake Factory dishes. Red Lobster dishes and the so called secret herbs and spices to KFC (Kentucky Fried Chicken) supposedly created by Colonel Sanders, who was born in Indiana.

"America's Most Wanted Recipes" is being called the "The Most Dangerous Book in America" by some popular American food chains!

Ron Douglas works like a top-secret military Scientist.  He reverse engineers popular food dishes. This is a skill that I have seen done by my grandfather, who was a Louisiana Creole Chef.  My grandfather would stand in the kitchen, upset that the grand-kids kept begging for McDonalds and fast food-to the point to where he reversed engineered the recipes and started making them to shut the grand-kids up.

Colonel Sanders uses a pressure fryer to cook his chicken and was recognized by the U.S. Government in 1935 as a Colonel for his supreme cooking skills.  The label of "Colonel" was usually given to a white man by the local town or U.S. Government, to signify someone who upholds racial standards and "good ole boy" mentalities.  Throughout American literature, many writers like Faulkner, who was from Mississippi but was often very critical of the post-Civil War South, would reserved the term "Colonel" for someone who held on to racist American views and a pre-Civil War mentality in his stories.  Colonel Sartoris, in "A Rose for Emily" is a great example of why someone was called a Colonel. http://www.wwnorton.com/college/english/litweb05/workshops/fiction/faulkner1.asp

What many Southern Blacks knew, was that Sanders ripped off a black woman for his own personal greed.  The KFC secret recipe was obtained from Miss.Childress of Kentucky for a measly $1200.00 dollars in total back revenue.  Sanders who is an Indiana native, stole the Southern African American secret recipe in the 1930's and used it to open a spot for travelers who were going through Kentucky. It wasn't until the family complained that they got a payment of $1200.00 from Sanders. Over the years, Sanders' restaurant added in Accent seasoning but the basic natural herbal ingredients were not due to any food-combining skills that he possessed or any special talents for cooking.  With the exception of New Orleans,La and parts of South Carolina-blacks had to pay taxes but couldn't own businesses or enter into a contract.  In fact, it was illegal to pay a black person more than a white and one had to depend on the honesty and integrity of the white party, in these back-room deals and arrangements.  Often the black party was screwed over by greedy whites and KFC is a perfect example of how the U.S. allowed blacks to be exploited by every Tom, Dick and Colonel Sanders.

Is there anyone in their right mind, that really believes, a white man, from Indiana, can make fried chicken better than a Southern Black woman?  Laughable!  The U.S. Government awarding Colonel Sanders on cooking, never made any sense and there was always racial over-tones to the story of KFC and other "All-American" food chains.

The $1200.00 dollar recipe theft was something that has been commonly known, for a long time, around Southern black circles.  The fact that this black lady has never received any amount of credit and died in poverty, is just a testament, to how everything was set up for white men in America, to make money through deception and being dishonest.  Even with this, the U.S. Government basically aided and abetted Sanders in his crimes.

So, when you sit down,to eat KFC, it is the cooking of a Southern Black woman that your tasting and has nothing to do with Colonel Sanders.

Secret KFC herbs and spices.

1.Sage 2.Marjoram 3.Salt 4.pepper 5.Paprika 6.onion salt 7.Oregano 8.Garlic powder 9.Accent seasoning(which was added later by a corporate food taster)

http://www.amazon.com/Americas-Most-Wanted-Recipes-Restaurants/dp/143914706X/ref=cm_cr_pr_sims_t

http://www.soumascreole.com/

Who is Emeril Lagasse cooking for? He isn't that great of a cook & Products are generic!

Who in Louisiana, gave Emeril permission, to make attempts at cooking Cajun and Creole cuisine?  Who ever did it needs to be hung, shot by firing squad or dragged through Lee Circle in New Orleans!  Emeril has to be stopped!  His products are messing up our reputation!

Emeril's Kicked Up Horseradish Mustard is a rip-off. Store brand Dijon mustard has a stronger flavor than Emeril's "Kicked Up" stale mustard. There is nothing "Kicked Up" about this man's cooking and seasonings!

He is also messing up French cooking but Le Monde can handle that for themselves.  Emeril may be good by other standards but in Louisiana, he would have been cooking at "Dannys and Clydes."  I would trust Emeril to make me a "Po-Boy" but that would be about it.

Emeril Lagasse, the famous French-Canadian and Portuguese chef, the one who rips off Louisiana Cajun/Creole cooking isn't that great of a chef.

His product lines aren't just expensive but they are generic tasting. All of his seasonings and products are blended poorly and very stale.  There is no kick! There is no "BAM!" in any of his product lines.  It's just over priced rip off's of so called Louisiana cooking. In fact, it seems that most seasonings, sold in U.S. stores are stale.  Food companies, shelf these seasonings for years and years.  Seasonings go stale, very quickly.  If one taste organic pepper and compare it with generic, mass-produced, store bought black pepper-you quickly realize that you've been eating and cooking with stale seasonings for most of your life.

I am not trying to get all over him, but in the past 3 years, I have been sampling his products, here and there and it only manages to separate me from my money.

I have never seen his shows, and didn't even know who or what he was for the longest time.  Then some Croatian attorney, was downloading recipes for a Christmas cooking party and said he was a Louisiana chef!  So, I started buying his products and was very disappointed.  Then after researching, he is from Massachusetts state!  This man can't cook.

Emeril's Cooking Products are a waste of money! He is giving Cajun spices a bad name!

Lagasse

Born	October 15, 1959 (1959-10-15) (age 49) Fall River, Massachusetts, United States
Cooking style	Cajun, Portuguese, Creole, and French
Education	Johnson & Wales University

Red Lobster Adds New Orleans Shrimp Creole Jambalaya. Creole-Cajun Food Brings $$$$

 

 

New Orleans
Shrimp Jambalaya

Red Lobster's website description- (Our take on a spicy Louisiana classic with wood-grilled shrimp, sweet roasted peppers, onions, celery, andouille sausage and Creole seasonings over wild rice pilaf. 16.99)

While New Orleans has seen a watering down of its culture and cuisine-other states are anxious to embrace Creole-Cajun food and New Orleans culture.  Creole-Cajun eating spots have been popping up at a rapid pace in most major U.S. cities since 2005.  Opelousas, La. food supplier, Tony Chachere's Creole seasoning-has popped up on the shelves of major American food chains across the U.S. and a mail-order dept. helps Louisiana natives (displaced or voluntary relocation) keep their taste buds happy, in states, that often have no good cooks and very, bland and boring food selections. (Cajun restaurant in Ca. beach city)

I have gotten so many emails, over the past 4 years, asking for Creole/Cajun cooks. I have gotten emails from Canada, France, Tennessee, Virginia, California, New York all from businessmen wanting to open a Creole-Cajun Louisiana restaurant but they do not have access to any authentic La. cooks. 

Louisiana is the only state that uses expert food and seasoning blending techniques.  The only other state that has a some what o.k. blending technique is North Carolina and their food is just o.k.  Most foods have the seasons (salt & pepper) sitting on the outer layer of the food but in La. we blend with herbs and spices.  We know that spicy means using herbs to bring out a natural heat and not just throwing in peppers or shaking on pepper, onto food to make it hot.

The American sit down restaurant, Red Lobster, adds Creole Jambalaya to the menu.  This week-Red Lobster California revealed their newest menu item-Shrimp Creole Jambalaya.  The commercials, are running an average of 10 times per day in Los Angeles area households and Red Lobster is hoping that some Creole-food Voodoo can keep Americans eating out with their families and friends.

I guess the taco and orange chicken phase is dying down and restaurants are getting back to appreciating good-ole regional American food.  The U.S. is a huge country, with many different native groups and there are more than enough of regional-U.S. cuisine to last a billion years. 

Gumbo-laya, is a Creole restaurant opened up after Katrina by some Louisianians from the New Orleans West Bank-in the Los Angeles metro area and they run out of food every day at 2 p.m.  They can't keep the Jambalaya in stock.  These people are doing so well, that they only open up for lunch and do ot even open up on the weekends!  So, there is money, to be made, in preserving Louisiana's native heritage and the Chamber of Commerce appears to forget this fact. (Gumbolaya in Long Beach area of Los Angeles Metro)

I was in a crowded business district in California last year, and witnessed an attorney in a fist fight with an accountant over who will get the last bowl of Jambalaya because the establishment had run out during their lunch breaks!  That is how serious Louisiana cuisine is taken around the world!

Red Lobster's version of our Jambalaya is not authentic Creole because they use rice pilaf, which most Louisiana folks have never heard of yet alone eat it in Gumbo or Jambalaya.  We use long grain white rice for most of our Jambalaya and Creole dishes.  So, Red Lobster's version of Louisiana Creole cuisine isn't for native Louisianians to eat and take seriously but I am sure they are catering to their demographics in California.  But everyone knows that if you want authentic Creole food, you come to South Louisiana.

Jambalaya is a Creole Caribbean French-Patois word and the dish was prepared by New Orleans Creoles & Creoles of Color, using Afro-Creole big pot cooking methods, Native American spices and

I know kids from rural Louisiana who are known living and cooking in Sweden, so our culture can go a long way.

So, if you want to be guaranteed of a job in any Major U.S. city and even International cities-learn Creole-Cajun cooking techniques.  It's in demand.

Nicholls State University
John Folse Culinary Institute

 

http://www.nicholls.edu/culinary/

(New Orleans,La)

Ted Duplessis

Shocking Racism! Popeyes Denies Black People their Fried chicken! More Yankee Racism!

I have never seen a case of such shocking and brutal racism in America. The New Orleans Cajun Restaurant, Popeys, has been denying black folks their fried chicken at their Yankee franchises! What type of new racism is this?  (Obama is failing the people of this land because he wants all the Popeyes chicken for himself and being President of the U.S. he has complete access to many different kinds of chicken!)

Al Sharpton is set to organize a rally in Harlem, in the month of August, to address the reasons that Popeyes, in Harlem and the Bronx, are denying black folks chicken and also running out of specific chicken parts, like the breast!

These cases of Popeyes running out of chicken in black areas is the fault of the C.I.A. This racist organization has been on a mission to wipe out the Black-American population since Ronald Regan and their crack/cocaine inner city programs.  For the past six months, there have been cases of Popeyes running out of chicken, from Harlem to Minneapolis.  This is nothing but Yankee racism.

Popeyes should be ashamed of themselves!  You can not tempt people with $4.99 promotions then not honor the special when black folks show up to grub!  Chicken strips and biscuits have been a staple of the black American diet, since slavery and it is unAmerican to deny black people their fried chicken!

This is a serious matter and Eric Holder should investigate this racist trend immediately.  If Democrats expect to stay in power, the Congress and Senate need to pass legislation that secures enough chicken farmers, to supply fried chicken in this bad economy.  Black folks have the highest unemployment rate in the nation and these fried chicken promotions are an absolute necessity!

If New York state and Minnesota state can not maintain adequate fried chicken supplies for their black populations, then they should all move to Louisiana were we have more than enough fried chicken and Popeyes to go around for everyone and their mama. We have plenty of Popeye's coupons that come in the New Orleans Sunday paper.  The local New Orleans Reverends need to set up a program, where New Orleans can disseminate Popeyes coupons to every Checks Cashed place in every major city across the U.S.

There will be no issues with cops and law enforcement, in New Orleans, because they all eat Popeyes fried chicken also!

We have fully stocked up Popeyes on every block in New Orleans and some are even side by side like Starbucks coffee.

Blacks should move from the North to the South, where we know how to feed a black person. Plus our Popeyes spicy chicken in Louisiana is really spicy. We don't have white-washed fried chicken at our Popeyes.

We have water mellon, shrimp, collards, chicken, grits, fresh butter, sweet potatoes, biscuits, salt meat, corn bread, Red Rooster hot sauce, Crystal hot sauce, all the secret fried chicken cooking spices and EXTRA sweet sugary teas. You don't have to live cramped up like in New York and pay higher house/sales taxes than your yankee white neighbors, like in New York state. You don't have to eat at Golden Crust everyday and see grind-ed up rat's feet in your Jamaican pie and we have de-segregated swimming pools unlike Pa. state.  That's right your kids can swim all day.  I mean...ALL DAY!

Louisiana-Where we NEVER run out of Popeyes chicken!