Talk:Cajun and Creole cuisine
Hayford, your reference appears to be to a commercial bottled seasoning, given that it contains salt and onion powder. Salt should be to taste and onions should be fresh.
I'm not suggesting Justin Wilson, and I miss his nutty commentary, was at the level of Commander's Palace. Apropos of same, one really can't call the language variant AE; what he did speak was a dialect with a politically incorrect, if not family-unfriendly, name.
Still, my experience with quite a few cuisines is that "standard" seasoning mixes are fairly simple; no self-respecting TexMex cook would use store-bought chili powder. Yes, there are Indian curry powders, but they essentially are "convenience food"; I always mix my own. I shall consult a Cajun friend. Howard C. Berkowitz 23:12, 25 December 2009 (UTC)
- You're obviously right about most of this stuff -- I was just sticking in a comment about what's easily available to everyone in the states. I used to spend a *lot* of time in Lafayette, but even though most of the people I knew were good cooks they weren't using much, if any, Cajun seasoning. But then, they weren't Cajuns either. The little meat market just outside Lafayette, where they invented the turducken, would probably be a good source -- when I was there a couple of years ago they were sprinkling *tons* of reddish powder all over everything.... Hayford Peirce 01:08, 26 December 2009 (UTC)