Most over-rated cuisine?

by **betiko** on Thu Jun 06, 2013 1:51 pm

Funkyterrance wrote:
betiko wrote:

Cheesoleum?

cheese porn.

by **Funkyterrance** on Thu Jun 06, 2013 2:58 pm

BigBallinStalin wrote:

If everyone was jumping off a bridge would you do it too, BBS?

by **waauw** on Thu Jun 06, 2013 3:01 pm

betiko wrote:
Funkyterrance wrote:
betiko wrote:

Cheesoleum?

cheese porn.

Aren't these the new michelin cheese wheels?

by **Funkyterrance** on Thu Jun 06, 2013 3:03 pm

Back to the cajun food stuff, I don't think I have ever had a cajun dish. I bought alligator meat from Wal-Mart though and it was pretty nasty, kind of what I imagine eating Ben Kingsley might be like.

by **betiko** on Thu Jun 06, 2013 3:31 pm

Funkyterrance wrote:Back to the cajun food stuff, I don't think I have ever had a cajun dish. I bought alligator meat from Wal-Mart though and it was pretty nasty, kind of what I imagine eating Ben Kingsley might be like.

Totally agree. Alligators taste likes ben kingsley on shrimp diet.

by **saxitoxin** on Thu Jun 06, 2013 3:36 pm

betiko wrote:But, yeah, my idea of cajun food is really spicy, shrimp, cajun dog, hot saussage...

What about alligator fillet and snake fry? If you visit BBS, betiko, he will serve you some alligator and snake on paper plates while playing the accordian, then get you pregnant before driving off into the swamp in his fan boat so you can't get child support. That's a traditional Cajun dinner, I hear.

BBS escaping in a fan boat to avoid child support -

by **AslanTheKing** on Sat Jun 08, 2013 3:44 am

waauw wrote:Roquefort good? I tasted it once and I immediately spat it out. There is no cheese worse than Roquefort.
The best french cheese is from northern france! I'll take Brie over Roquefort anytime of the year!

I ll take Roquefort anytime of the year over Brie
Roquefort is one of the best blue cheese in this world

by **AslanTheKing** on Sat Jun 08, 2013 3:53 am

BigBallinStalin wrote:
Symmetry wrote:Cajun is basically French sea food with spice, deep-fried, right?

+ all other kinds of animal flesh
- doesn't have to be fried/deep fried, but usually is.
spices/seasoning: cayenne, onion, garlic, salt, black pepper---stuff like that.
+ hot sauce: vinegar, peppers, some salt, maybe citric acid, etc.

But that's not exclusively Cajun either---it could count as typical food you get in Louisiana, which no one really considers to be Cajun food... You get Cajun food with the Cajuns out in the boonies (fried mushrooms, fried bread, fried catfish; an interesting mix).

cajun-creole has similarities

http://southernfood.about.com/od/cajunc ... ookery.htm

by **AslanTheKing** on Sat Jun 08, 2013 4:00 am

Funkyterrance wrote:Back to the cajun food stuff, I don't think I have ever had a cajun dish. I bought alligator meat from Wal-Mart though and it was pretty nasty, kind of what I imagine eating Ben Kingsley might be like.

I can imagine what youre trying to say,
just had a similar experience a month ago with beefliver,
while handling the bloody liver and putting it in the pan - i somehow felt disgusted
and strange, since i love to eat liver

still love to eat liver and will again, just not the next 2 month or so

Ordering a liver in a restaurant, nice presented and well garnished
makes your mouthfluids stream, but trying to do it myself, i didnt feel that great

by **Funkyterrance** on Sat Jun 08, 2013 7:05 am

AslanTheKing wrote:
Funkyterrance wrote:Back to the cajun food stuff, I don't think I have ever had a cajun dish. I bought alligator meat from Wal-Mart though and it was pretty nasty, kind of what I imagine eating Ben Kingsley might be like.

I can imagine what youre trying to say,
just had a similar experience a month ago with beefliver,
while handling the bloody liver and putting it in the pan - i somehow felt disgusted
and strange, since i love to eat liver

still love to eat liver and will again, just not the next 2 month or so

Ordering a liver in a restaurant, nice presented and well garnished
makes your mouthfluids stream, but trying to do it myself, i didnt feel that great

I was more referring to it being chewy and stringy but I can see where you are coming from about liver, I feel the same way about the fetal duck eggs.

by **jonesthecurl** on Sat Jun 08, 2013 7:14 am

Funkyterrance wrote:
BigBallinStalin wrote:

If everyone was jumping off a bridge would you do it too, BBS?

Cos if so we could probably arrange it.

by **BigBallinStalin** on Sat Jun 08, 2013 11:20 am

AslanTheKing wrote:
BigBallinStalin wrote:
Symmetry wrote:Cajun is basically French sea food with spice, deep-fried, right?

+ all other kinds of animal flesh
- doesn't have to be fried/deep fried, but usually is.
spices/seasoning: cayenne, onion, garlic, salt, black pepper---stuff like that.
+ hot sauce: vinegar, peppers, some salt, maybe citric acid, etc.

But that's not exclusively Cajun either---it could count as typical food you get in Louisiana, which no one really considers to be Cajun food... You get Cajun food with the Cajuns out in the boonies (fried mushrooms, fried bread, fried catfish; an interesting mix).

cajun-creole has similarities

http://southernfood.about.com/od/cajunc ... ookery.htm