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      <title>Comments On: Louisiana Cookin&apos;
    
      by Rita Connelly</title>
      <link>http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754</link>
      <atom:link href="http://www.tucsonweekly.com/tucson/Rss.xml?oid=2021754&amp;id=comments" rel="self" type="application/rss+xml" />      <description>Comments On: Louisiana Cookin&apos;
    
      by Rita Connelly</description>
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      <pubDate>Tue, 18 Jun 2013 00:00:01 -0700</pubDate>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2555628]]></link>

    <guid isPermaLink="true"><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2555628]]></guid>
    <author><![CDATA[TXJesse]]></author>
    <description>
      
      <![CDATA[Question to "Realcooking." How was the gumbo, was it good with the dark roux made correctly and not hot with pepper so you can add your own as you want it?<br>
Do they have crawfish pie?<br>
Madame Duvall
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=1172976">TXJesse</a>]]>
    </description>
    <pubDate>Thu, 17 Feb 2011 20:02:05 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2069894]]></link>

    <guid isPermaLink="true"><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2069894]]></guid>
    <author><![CDATA[MsBonnieKR]]></author>
    <description>
      
      <![CDATA[Visited Don's for the first (and not last) time today. My husband and I had the seafood gumbo and the crawfish etouffee, and the gentleman who waited on us was kind enough to divide our two regular-sized portions into two smaller bowls of each type so that we could conveniently share.
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=2069893">MsBonnieKR</a>]]>
    </description>
    <pubDate>Thu, 08 Jul 2010 13:49:14 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2033843]]></link>

    <guid isPermaLink="true"><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2033843]]></guid>
    <author><![CDATA[rconnelly]]></author>
    <description>
      
      <![CDATA[Speaking of Chinese food, have you read "The Fortune Cookie Chronicles" by Jennifer 8 Lee? An interesting, if not somewhat long, take on Chinese food in America.
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=1153657">rconnelly</a>]]>
    </description>
    <pubDate>Wed, 16 Jun 2010 06:26:06 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2031298]]></link>

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    <author><![CDATA[pixie1214]]></author>
    <description>
      
      <![CDATA[I've been to Don's twice a week since opening. The food has always been way above par.
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=2031297">pixie1214</a>]]>
    </description>
    <pubDate>Mon, 14 Jun 2010 13:14:30 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2029732]]></link>

    <guid isPermaLink="true"><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2029732]]></guid>
    <author><![CDATA[JT]]></author>
    <description>
      
      <![CDATA[I agree with "realcooking" - I've written the same exact comments on other occasions about this column's ignorance of the ethnic foods they've reviewed - especially Chinese and Vietnamese. I guess if you don't know anything about the food - your answer has to be "Lighten up".
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=1185870">JT</a>]]>
    </description>
    <pubDate>Sun, 13 Jun 2010 09:29:06 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2028155]]></link>

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    <author><![CDATA[rconnelly]]></author>
    <description>
      
      <![CDATA[Of course I know Cajun cooking is spicy. I don't get how you read otherwise.
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=1153657">rconnelly</a>]]>
    </description>
    <pubDate>Sat, 12 Jun 2010 08:49:26 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2027352]]></link>

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    <author><![CDATA[realcooking]]></author>
    <description>
      
      <![CDATA[Cajun is foreign to you otherwise you would have known about it, that it is supposed to be spicy, that the coleslaw was not wilted but perfect as one makes it in New Orleans. <br>
You should retract the obvious mistakes about the wrong dessert prices.
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=2024136">realcooking</a>]]>
    </description>
    <pubDate>Fri, 11 Jun 2010 17:35:38 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2026594]]></link>

    <guid isPermaLink="true"><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2026594]]></guid>
    <author><![CDATA[rconnelly]]></author>
    <description>
      
      <![CDATA[what do you mean by "foreign?"
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=1153657">rconnelly</a>]]>
    </description>
    <pubDate>Fri, 11 Jun 2010 06:10:28 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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    <title><![CDATA[Re: Louisiana Cookin']]></title>

    
    <link><![CDATA[http://www.tucsonweekly.com/tucson/louisiana-cookin/Content?oid=2021754&show=comments#2025845]]></link>

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    <author><![CDATA[realcooking]]></author>
    <description>
      
      <![CDATA[If the writer had eaten froglegs before, she would have known that Don's are a bargain in comparison to the $24.95 charged anywhere else. But still: she tried them and even tried a "foreign" cuisine, Cajun, a spicy mixture of Caribbean, French, Spanish and African influences.
        
        <br />
        Posted by 
        
          <a href="http://www.tucsonweekly.com/tucson/Profile?oid=2024136">realcooking</a>]]>
    </description>
    <pubDate>Thu, 10 Jun 2010 18:59:26 -0700</pubDate>
    <source url="http://www.tucsonweekly.com">Tucson Weekly</source>
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