I'm going to digress from the bashing for a bit and comment on some remarks in the recent part of this thread.
If you don't like USA coffee, you didn't have it in N'Awlins.
If you think the food is tasteless, you didn't eat at a Cajun restaurant in N'Awlins.
Standing offer: If any of you are coming to N'Awlins, send me e-mail in advance to
The_Doc_Man@yahoo.com so we can privately arrange how to meet. Don't expect an immediate answer because I don't use that account very often. But it is still valid as of this weekend.
If we can "hook up" as we say in the states, I'll take you to a place where the food has flavor. (Not my treat for the food, but maybe my treat for the ride.) My wife LOVES to meet people from other countries. If you aren't coming in on a weekend, logistics might be a stretch, but it won't stop me from trying. Just promise to not talk shop too much. My dear wife will want a more culture-comparison oriented conversation.
By the way, I have eaten at Indian restaurants that served fairly decent sweet and hot curries. After Katrina, we don't have as many of those as we used to, mostly by accident of flood elevation wiping out areas seemingly capriciously. But we have some decent Italian, a little bit of Greek, and lots of Chinese, Vietnamese, Mexican, and a few other ethnic eateries. For some reason, after the close of the Vietnam War, we had a LOT of immigrants from the parts of Vietnam being overrun at the time. Some of my co-workers are naturalized USA citizens originally from S. Vietnam. (Guess they feel at home in our hot, steamy swamps.) We get some great shrimp and chicken recipes from those folks.
Now, if you are thinking beef, we actually aren't known for Creole Beef recipes. There aren't that many because cattle and N'Awlins didn't always go together. Prior to, oh, 1890, we weren't very big on cattle in South Louisiana. Too heavy for the swamp land in the area. As shipping via trucks from central and northern Louisiana become feasible, we developed a better beef market. But the old, traditional recipies were based in pork, chicken, duck, fish, crabs, shrimp (prawns to some people), and crayfish (crawfish, crawdads,
ecrevisse). Things that were available at close range here in Sout' Lousy-anner. Oh, add to that - oysters and alligators. Alligator Sauce Piquant is not to be missed if you have fresh 'gator and fresh cayenne. But then, Redfish Courtboullion is no laughing matter, either.