Talk:Cajun cuisine
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[edit] Authentic Cajun Food
From the article:
- Sometimes the label is applied to any abomination involving inferior meat coated with stale cayenne pepper
This is clearly not NPOV, unless the point trying to be made is that chefs who use inferior meat and stale peppers call their dishes "Cajun" because of it, in which case it is not factual. Unless someone can justify this, I will come back in a few days and change it. CyborgTosser 06:36, 10 May 2004 (UTC)
Ok, I fixed it. I'm sure there is some room in the article for sentiment of distaste for unauthentic Cajun food, but I'm not knowledgeable enough about this to present it in a factual manner. CyborgTosser 00:05, 13 May 2004 (UTC)
A job well done. A very nice link from the "Cajun" entry. MMMMMMMMMMMMMMMMMMMMMMMMM cajun style chicken
[edit] negative, non NPOV comments ...
There a few things in here, the part about what "is not cajun" that I feel is unneccessary. I hate "spicy cajun mcchicken" as much as anyone, but do we really need that here?
--Agreed. The tone of this article is distinctively prescriptive, not descriptive--asserting what is "true cajun cuisine" based on, seemingly, little more than one editor's notions. If National Geographic calls Tabasco Sacue a part of cajun cuisine, well, that is one more source than the dominant voice in this article seems inclined to offer.
The article contains far too many unverified opinions. There are no citations on what is and what "isn't cajun." The entire section on "what isn't cajun" can easily be removed and all references to it can also be deleted. —Preceding unsigned comment added by 24.250.69.6 (talk) 06:09, 3 March 2008 (UTC)
