On Thu Jun-08-2017 13:16, Joe Bruchis (1:3828/12) wrote to Roger Nelson:   
      
    JB> Roger Nelson wrote in a message to Joe Bruchis:   
      
    RN> Back in my youth in New Orleans it was like this:   
      
    RN> Creole food was seasoned to taste by the diner   
    RN> Cajun food was non-existent, but when it came into being, it was   
    RN> spicy to spicy-hot.  Most of, but not all of the restaurants and   
    RN> fast food places here serve cajun-type food whether you can stomach   
    RN> it or not.   
      
    JB> Yes. I agree, and that will vary from place to place and especially   
    JB> if you are served it outside of South Louisiana.    
      
    JB> I think Creole food would lean more towards Red Beans and Rice,   
      
   My mother cooked that every Monday.   
      
    JB> Oysters Rockefeller,   
      
   Never had that.  I prefer to eat them raw or dipped into some kind of ketchup.   
      
    JB>  Shrimp Remolaude,    
      
   I haven't had a decent one of those since the mid-50s.  My cousin Gene and I   
   ate at a restaurant on Elysian Fields about a mile south of the lake and it   
   had great food and a Shrimp Remolaude to die for.   
      
    JB> Chicken Creole, Creole style Gumbo, Turtle Soup, etc.... those are    
    JB> derived from the Spanish, Portuguese, Haitian, and many other    
    JB> immigrant cultures.   
      
   I'll pass on the above.   
      
   I haven't had a good Jambalaya in a long time.  No one around here knows how   
   to make it without adding cayenne pepper and/or tabasco sauce to it.   
      
    JB> Cajun food would be boudin, jambalaya, sausage gumbo, crawfish   
    JB> dishes, other sausage dishes. These came with the French immigrants   
    JB> from Nova Scotia, and the local Indian and African cultures.   
      
   Not the jambalaya made when I was a youth in N.O.  Some gumbos are very good   
   and don't burn your tongue.   
      
    JB> Making me hungry (time for lunch).   
      
    RN> I once saw a local lawyer sitting in a Mexican restaurant eating   
    RN> chili peppers like you'd eat M&Ms.   
      
    JB> GAG!! (-:   
      
   Yes.  (-:  The real question is what was I doing there!  My ex-wife loves   
   Mexican food, so that's probably why.   
      
   In the time it took to write this soliloquy, Nick could have written a 32-bit   
   D'Bridge.  (-:0   
      
      
   Regards,   
      
   Roger    
   --- timEd/386 1.10.y2k+   
    * Origin: NCS BBS - Houma, LoUiSiAna - (1:3828/7)