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originally posted by: Autorico
a reply to: Trueman
Mac and cheese and hamburgers are definitely american cuisine.
originally posted by: Justso
I would choose Mediterranean for my health-hard to find good olive oil restaurants here in the US. Live in the southern US-hate the food here.
My luxury/dream if any kind of food would be French-with all the sauces-but not snails.
Have eaten Eastern foods in Japan, China, Vietnam etc.-well, didn't eat-and lost weight-so, good if you want to lose weight-disgusting.
originally posted by: the owlbear
originally posted by: ksiezyc
a reply to: nonspecific
Poland. The food is too good.
You have food in Poland?
Let me guess, onions and sausages. Onions and pasta, onions and onions with garlic!,
originally posted by: ketsuko
a reply to: Darkblade71
Oh, but fish sauce is so useful especially in marinades.
originally posted by: DAVID64
Homemade buttermilk biscuits and gravy, more of those biscuits with sorghum molasses, pickled bologna, deviled eggs, fried chicken, pecan pie, fried catfish, beer hush puppies, fried green tomatoes, ham and beans with homemade cornbread and fried potatoes, with a few slices of fresh garden tomato on the side, pit barbecue mutton or pork...........
Been eatin' like that all my life. No way in Hell I'm givin' it up now.
Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.
The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot.
Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.