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<blockquote data-quote="bowriter" data-source="post: 1710816" data-attributes="member: 1518"><p>Jim the reason for that is the recipes are designed for small portions. In the restr. They are cooking in large quantities. Unless a dish is prepared individually, it is hard to get the seasoning right. I can cook for my wife a lot easier than for 60 people.</p><p></p><p>Gumbo and etoufe and even jambalya are all cooked to the cook's taste. And that will vary. With gubo and etoufe, the color of the roux is dependent on the cook. Some like a blonde roux, some a peanutbutter roux and some...like me, like a penny roux. Therefore that taste will vary.</p><p></p><p>As for the lack of seasoning, that comes from catering to the tourist trade. The cooks learned that most tourists can't handle too much seasoning. Next time you are down that way, keep an eye for shabby old joints with rusted pickups parked outside <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> If you are ever in Lafayette, go to Dides and get the gumbo and dirty rice...if it hasn't burned down. And if you can work it in, try the crawfish festival Breaux Bridge. Eat and drink all day, dance all night. Then do it again the next day.</p></blockquote><p></p>
[QUOTE="bowriter, post: 1710816, member: 1518"] Jim the reason for that is the recipes are designed for small portions. In the restr. They are cooking in large quantities. Unless a dish is prepared individually, it is hard to get the seasoning right. I can cook for my wife a lot easier than for 60 people. Gumbo and etoufe and even jambalya are all cooked to the cook's taste. And that will vary. With gubo and etoufe, the color of the roux is dependent on the cook. Some like a blonde roux, some a peanutbutter roux and some...like me, like a penny roux. Therefore that taste will vary. As for the lack of seasoning, that comes from catering to the tourist trade. The cooks learned that most tourists can't handle too much seasoning. Next time you are down that way, keep an eye for shabby old joints with rusted pickups parked outside :) If you are ever in Lafayette, go to Dides and get the gumbo and dirty rice...if it hasn't burned down. And if you can work it in, try the crawfish festival Breaux Bridge. Eat and drink all day, dance all night. Then do it again the next day. [/QUOTE]
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