Subj : Beer (so I'm on topic)
To   : Roger Nelson
From : Joe Bruchis
Date : Thu Jun 08 2017 01:16 pm

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.

Yes. I agree, and that will vary from place to place and especially if you are
served it outside of South Louisiana.

I think Creole food would lean more towards Red Beans and Rice, Oysters
Rockefeller, Shrimp Remolaude, Chicken Creole, Creole style Gumbo, Turtle Soup,
etc.... those are derived from the Spanish, Portuguese, Haitian, and many other
immigrant cultures.

Cajun food would be boudin, jambalaya, sausage gumbo, crawfish dishes, other
sausage dishes. These came with the French immigrants from Nova Scotia, and the
local Indian and African cultures.

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.

GAG!! (-:

Regards,

Joe
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